Biscuits and Cookies, Daisy Cake Company goings on.., Recipes - tried and tested

Weekly Round-up with a Cookie Cake Bar

This week has been mad…MAD I tell you!!

There has been Baby Shower Cupcakes, a new order from the local farm shop (The Oak Tree Farm), a wedding booking for February 2012, a last minute birthday Giant Cupcake, Cookies for our best friends the Smiths and Festive Flavour Cookie Cake Bars – just because!

YEP, I’ve been a very very busy bee!! In fact I’m now considering postponing Christmas until after Christmas, because I’m not sure I’ve got time to fit it in. This week coming is equally hectic, with cupcake orders, cookie orders, Christmas gifts and Christmas lunch and food to prepare……..but at least I’m not bored eh?!!

This weeks Giant Cupcake was for a 13 year olds birthday, and I really loved making it. There is nothing like regressing a few years, back to being a teenager and making a cake you dreamed of receiving when you were that age.

I do hope the recipient enjoyed it! And aparently lime green is her favourite colour…….

Now I understand my posts recently have been a bit ‘cookie fixated’, and this one is no different. This is the last cookie post for a while, but I promise its a goodie!!

Cookie Cake Bars with Festive Fillings

150gms Light Brown Sugar

125gms Unsalted Butter

1 Egg

220g Plain Flour

1tspn Bicarbonate of Soda

.5 tspn Baking Powder

.25tspn Salt

Fillings: I used Peppermint Poppets and Cranberries

Pre-heat your oven to 150c, (130c fan) or gas mark 2

Cream the sugar and butter until light and fluffy.

Mix the egg into the Butter and Sugar.

Sieve together the flour, Bicarbonate of Soda, Salt and Baking Powder and add to the Butter, Sugar and Egg mixture. Mix until you get a thick cookie dough.

Spread half the mixture into 3 silicone mini loaf tins or into a large silicone loaf tin, or silicone cupcake cases.

Sprinkle your fillings over the dough

(Peppermint Poppets on the left, Cranberries on the right)

Then spread the other half of the cookie dough on top of the filling

Bake for 20 to 30 minutes (or until well risen and slightly crunchy on top)

Allow to cool for about 30 minutes in the tins, before turning out onto a wire rack and leaving to cool completely.

Fillings can vary depending on what you have in the cupboard, or which season your baking in…..I’m thinking Cadbury’s Mini Creme Eggs for Easter!!!!

4 thoughts on “Weekly Round-up with a Cookie Cake Bar”

  1. Right then – those have to be made with Chocolate Raisins! Do you think this could be adapted to work from Muffin cases – its all I have!

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