Cranberry

All posts tagged Cranberry

Cranberry Flapjacks

Published December 17, 2015 by Daisy Cake Company

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Haven’t got much time this winter? Christmas is coming and its all go, go, go…..but you need something home-baked to get you through it all. Take a small break from all that Christmas planning………

Looking for an easy but scrummy recipe to bake? Then this recipe is perfect for you!

Our delicious Cranberry Flapjacks are quick and easy to make and perfect if you haven’t got much time on your hands. They are packed with juicy dried cranberries and baked to perfection.

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Cranberry Flapjacks

Ingredients:

110g Brown Sugar

110g Butter

1 Large Tbsp Golden Syrup

285g Porridge Oats

100g Dried Cranberries (or any other dried fruit you fancy – chopped dates are also a great option)

Splash of Milk

Method:

Pre-heat your oven to 170c◦/ 150c◦ fan/ Gas Mark 3.  Prepare your tin by greasing with butter and lining with parchment paper.

In a microwaveable bowl measure put your  Brown Sugar and Butter, and place in the microwave for 1 minute (with intervals of 30 seconds) or until the butter has melted and mixed into one mixture.

Into the same bowl, mix in the large table-spoon of Golden Syrup, after having done this pour in your correctly measured out porridge oats and mix thoroughly by hand until all the oats are covered. When finished mixing the oats into the mixture, add your cranberries until you think there is an even spread throughout your flapjack mixture.

Pour your mixture into the pre-lined tin and bake for 15-20 minutes, or until the top starts to go slightly golden brown.

Once taken out of the oven allow to cool before you remove from the tin, doing this will allow the flapjack to harden which will make it easier for you to cut. Once fully cooled cut into slices, usually we get 8 slices, but depending on how big or how small you like your slices, cut to your preferred size.

Recipe written by Sammie and Melissa of The Daisy Cake Company

 

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Its been a while……

Published February 23, 2013 by Daisy Cake Company

Cream Cheese Sweetie Biscuits

Weeeeell, hello there stranger!

How are you?

I know, I know, it’s been a while, but you wouldn’t believe how busy I’ve been. Let me give you a quick run-down of what’s been happening since I spoke to you last.

My dream of owning my own tea-room and cake shop was screaming louder and louder at me, so on December 4th I handed in my notice from a full-time career, to take a part-time job, which would allow me to spend more time making and selling cakes. I had a month before starting the new job, so as it was coming up to Christmas I thought I’d get some shopping and planning done.

Hmmmm, well that plan quickly went out of the window, when within hours of handing in my notice I had been offered a commission by Good To Know to write 100 recipes!!! How fab is that?!!!!! But the deadline was just 3 weeks away  – not so fab – Christmas was cancelled as the baking began.

With a little help from my Mum, I got in the kitchen and wrote, baked and photographed 100 unique recipes, many of which can now be found on the Good to Know website, and some of which you will find links too below. Everyone that came within 100 metres of the house left with a baked good of some description, as one point I was baking 10 different recipes a day…..it was tough, but someone had to do it!!

I then started my new job in the New Year, which although part time is still amazing. It involves Shoes, Dancing, Shoes, Strictly Come Dancing, Sparkly Dresses….did I mention shoes? Oh, how I looooove shoes!!!

I’ve also been baking every week! So what with shoes and baking I am now what you call a very very busy girl!!

I’m sorry if I’ve neglected you, but I hope the links below make up for it a little bit, and then next week we’ll get back to being proper friends again eh?

Have a catch up, maybe a cake or biscuit or two?…

Looking forward to it already!!!

If you want a list of all my recipes, click here, but here are a few I’ve selected to share with you:

Granary Flatbreads

Granary Flatbread

 

Rosewater Cupcakes with Vanilla Buttercream

Rosewater cupcakes

Homemade Twix

image

Cranberry and Orange Upside Down Cake

Cranberry and Orange Upside Down Cake

Cream Cheese Sweetie Biscuits

Cream Cheese Sweetie Biscuits

Chocolate Crackle Cookies

Chocolate Crackle Cookies 

Weekly Round-up with a Cookie Cake Bar

Published December 18, 2011 by Daisy Cake Company

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!!!!

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