Red Velvet Cookie Class & Recipe

I had a lovely time teaching a private baking class to Imer and her daughter Emine. They anted to learn how to make red velvet cookies and chocolate fudge cupcakes. I’d never tried making this flavour of cookie before but soon realised that I could easily adjust my class is cookie recipe. I have to say that the results were absolutely delicious. So I thought I would share the recipe with you.

Red Velvet Cookies (double quantity)

2 tbsp milk

2 tsp vinegar

3-4 tsp red food colour

2 tsp vanilla extract

225g/8 oz butter, room temperature

340g/12 oz granulated sugar

85g/3oz sof dark brown sugar

2 eggs

425g/15 oz self raising flour

200g/7 oz white chocolate

Preheat oven to 190/375/Gas Mark 5. You will need a large, heavy, ungreased baking sheet.

Add the vinegar, food colour and vanilla to the milk. Set aside to curdle. Cream together the butter and sugars, then add the eggs, one at a time.

Now add the 'buttermilk' mixture alternating with the flour, mixing well between additions. You should now have a soft dough. Chop the chocolate into small pieces and add to the dough. Now use a spoon or ice-cream scoop to portion up balls of cookie dough. Place these  inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes until they are just cooked/dry on top but still wet and gooey under the top layer. Leave to cool on the baking sheet for 10 mins then place on a wire rack to cool fully.

Healthy Granola Recipe

It’s been ages since Ive posted a recipe. The thing is I’m so busy keeping you up to date with all the team building and conference activities, hen parties and cake making lessons there just aren’t enough hours in the day!

However, I’ve come up with this recipe and I just think it is too good not to share with you! It’s really healthy and we have it most mornings. Also the kids love it which is great as there is no sugar in it! Feel free to use whichever milk, nuts, seeds and sweetner you have in the store cupboard.

Ingredients:

1 tbsp Agave

1 tbsp Sunflower Oil

300 ml Rice Dream

500g Organic Rolled Oats

100g Cashew Nuts

2 tbsp Pumpkin Seeds

1 tbsp Chia Seeds

1 tbsp Desiccated Coconut

Preheat the oven to 170 degrees

Mix together the Agave, oil and milk. Pour into a large bowl. Add the oats into the bowl and mix until all oats are covered in liquid. Tip the oats into a large baking tin (it doesn’t need to be oiled) and spread evenly. Bake in the middle of the oven for 15 minus until it’s golden around the edges. Take out the tray and turn the mixture, pulling the edges into the centre. This will allow it to cook more easily. Bake for another 10 mins. Take the tray out and turn the mixture again and then spread on the nuts, seeds and coconut. Bake for another 7 minutes. Take out and allow to cool. Once cooled keep the granola in a kilner jar. It should last for a good couple of weeks although it doesn’t hang around for long in our house! Serve with yoghurt, rice dream and berries.