Bake a tasty treat for your picnic

Bake a tasty treat for your picnic


Posted 17th Jun 2016


Peanut butter and blackcurrant jam bar bites

Makes 20 squares

Ingredients:

3 eggs
175g golden caster sugar
100g unsalted butter softened
150g Sun-Pat crunchy peanut butter
125g plain flour
1 tsp baking powder
100g honey roasted peanuts
Half a 340g jar Hartley’s blackcurrant jam

Method:

1. Pre-heat the oven to 180°C/Gas Mark 4.

2. Beat the eggs and sugar until pale and fluffy. Add the butter and peanut butter

3. Sift in the flour and baking powder.

4. Finally fold in the honey roasted peanuts.

5. Pour half of the picture into a greased 20cm square tin.

6. Spoon over the blackcurrant jam, leaving a few centimetres around the edge without (this will avoid jam leaking).

7. Finally add the second half of the picture on top and bake for 30-35 minutes until golden brown.

8. Once cool slice into 4cm squares and serve.

Recipe courtesy of Hartley's Jam

 

Courgette and macadamia nut cake

Ingredients:

For the cake:
120g macadamia nuts
300g courgette
Zest of 1 lemon
250g caster sugar
½ tsp of mixed spice
Pinch of salt
3 large eggs
70g buckwheat flour
210g self-raising flour


For the syrup:
1 lemon
2 sprigs of rosemary
3 tbsp water
70g caster sugar, plus a little extra for garnish

Method:

1. Pre-heat the oven to 180 celsius. Grease and line the base and sides of a 23cm spring form tin with parchment paper. Place the macadamia nuts on a baking tray and roast in the oven for 3-6 minutes or, until lightly golden. When cooked, roughly chop the nuts.

2. Grate the courgette and squeeze any excess water out. In a large mixing bowl, whisk together the Borderfields Lemon Infusion with the eggs, lemon zest, courgette and sugar. Sift in the flour, salt, and mixed spice. Fold the dry mix into the wet ingredients, then pour into the lined cake tin.

3. Place in the oven, and bake for 45 minutes or until cooked in the middle.

4. In the meantime, make a lemon and rosemary syrup. Using a peeler, remove the zest from the lemon. Slice the lemon zest into thin strips and place in a small pan of boiling water. Boil for 1 minute before draining and rinsing. Place the lemon zest back into the pan, squeeze in the lemon juice, add 1 sprig of rosemary, the sugar and the water. Reduce down over a medium heat until thick and syrupy.

5. Break the remaining rosemary sprig into small pieces, dampen with a little water and toss in 1 tbsp of caster sugar to coat. Prick the cake a little on top and pour the syrup and zest on top leaving to soak in a little before removing from the tin.

6. Decorate the top of the cake with the sugar coated rosemary sprigs.

Recipe courtesy of Borderfields

 

Raspberry and Coconut Oat Bars

Serves 10-12

Ingredients:

1 banana
100g raspberries
40g desiccated coconut
50g ground almonds
60ml Borderfields Cold Pressed Rapeseed Oil
200g oats
40g light soft brown sugar
1 tsp cinnamon
60ml honey
50g sunflower seeds

Method:

1. Pre-heat the oven to 180°C/Gas Mark 4.

2. Mash the banana in a mixing bowl; and then stir in the oats, cinnamon, ground almonds and sunflower seeds.

3. Add the sugar, honey and Borderfields Cold Pressed Rapeseed Oil to a small saucepan, heating over a low temperature until the sugar has dissolved.

4. Pour into the mixing bowl and mix to combine the ingredients. Next, add the raspberries to the mixture and stir gently.

5. Line a square 20cm baking tray with parchment paper. Tip the oat mixture into the tray and flatten using a spoon, ensuring the mixture reaches the corners and is evenly spread.

6. Bake in the oven for 15-20 minutes or until golden round the edges. Remove from the oven and allow to cool for 5-10 minutes, before cutting into 10 or 12 slices.

Recipe courtesy of Borderfields

 

Colourful fondant fancies

Ingredients:

225g self-raising flour
225g butter, softened
225g caster sugar
grated rind of 1 lemon
4 eggs
250g unsalted butter, softened
200g icing sugar
200g marzipan
3 tbsp apricot jam, heated & sieved
1kg white fondant icing, cubed
150ml water
food colouring, as desired
flavouring, as desired
100g dark chocolate

Method:

1. Pre-heat the oven to 160°C/325°F. Grease and line a 28cm square cake tin.

2. Beat flour, butter, sugar, lemon rind and eggs together until smooth then place in the cake tin and tap lightly to level out.

3. Bake for about 40 minutes and test by inserting a metal skewer into the middle – if the cake is cooked, it will come out clean.

4. Allow to stand in the tin for 10 minutes then turn out onto a wire rack to cool completely. Place in the fridge to chill.

5. Beat the unsalted butter and icing sugar together until pale and smooth. Place 100g in a piping bag and put in the fridge to firm up. Reserve the remaining buttercream for the cake sides.

6. Roll the marzipan out thinly, brush the top of the cake with the jam and cover with the marzipan. Return the cake to the fridge to chill.

7. Cut the cake into 25 equal squares making sure all the edges are straight and neat.

8. Coat the sides of each square with buttercream then, using the the piping bag, pipe a blob of buttercream on the top of each in the centre. Place in the fridge for 20 minutes.

9. Using a food processor or hand mixer, blend the icing until it stars to break down, adding a splash of water if necessary. Very gradually add the water until the icing becomes smooth and more liquid. Add flavouring and food colouring to taste.

10. Melt the chocolate in a bowl over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Once melted, place the chocolate in piping bag and set aside.

11. Take the cakes out of the fridge and place one onto a fork at an angle. Dip into the icing and carefully set onto a cooling rack, taking care to avoid getting fingerprints on it. Repeat with each cake then leave on the rack to set.

12. Drizzle the chocolate in a zig-zag pattern over the top of the fancies and leave to set.

Recipe courtesy of Lakeland

 

Rhubarb and custard cookies

Makes 20

Ingredients

For the cookies:
175g unsalted butter, softened
200g caster sugar
1 egg
6-8 drops Lakeland Natural Custard Flavour
1 tsp baking powder
275g plain flour, plus extra to dust
55g custard powder
Pinch of salt

 

For the filling:
120g butter, softened
250g icing sugar
1 tbsp milk
6-8 drops Lakeland Natural Rhubarb Flavour
Wilton Pink Icing Colour

Method:

1. Pre-heat the oven to 180°C/350°F.

2. Cream together the butter and sugar in a large bowl until it has a pale colour and light texture.

3. Add the egg and the custard flavouring, then gradually stir in all the dry cookie ingredients until you have a smooth, stiff dough.

4. Wrap the dough in clingfilm and refrigerate for about 15 minutes.

5. Remove from the fridge, divide the dough into 2 pieces and roll each half between two sheets of baking parchment to about the thickness of a £1 coin.

6. Sprinkle your chosen cookie stamp with a little flour and, pressing evenly, stamp 20 shapes onto one sheet of dough then use the cookie cutter to cut out each stamped biscuit. Use the cutter to cut out 20 plain cookie circles from the second sheet of dough.

7. Lay the biscuits on baking sheets lined with parchment.

8. Bake for 8-10 minutes until they start to brown at the edges. Remove from the oven, allow to cool a little then place on a cooling rack until cold.

9. Meanwhile, make the buttercream by beating together the butter, icing sugar, milk and rhubarb flavour. Taste and add more rhubarb flavouring if you wish. Stir in a little food colour at a time from the end of a cocktail stick until it reaches your desired shade; remember, these food colours are quite strong and it is best to start with a very small amount.

10. Sandwich the biscuits together with a layer of buttercream using plain biscuits as the base and stamped biscuits on top.

 

Tip: The assembled cookies should stay crisp for up to a week if kept in an airtight container.

Recipe courtesy of Lakeland

 

Strawberry and cream scones

Makes 12

Ingredients

280g self-raising flour, sifted, plus extra to dust
15g baking powder
50g sugar
½ tsp salt
85g unsalted butter, cold, cubed
130g ripe strawberries, chopped
240ml double cream

Method:

1. Pre-heat the oven to 220°C/425°F. Line 2 baking sheets with baking parchment.

2. Place the flour, baking powder, sugar and salt into a large mixing bowl, stir together and rub in the butter. Gently stir in the strawberries so they are coated with the dry ingredients. Pour in the cream and stir well. Once combined, used your hands to bring the dough together.

3. Turn onto a well floured surface and knead very lightly. Gently pat out to approx. 2-3cm thick. Use a floured 6cm cutter to stamp out rounds. Bring the scraps of dough together and stamp out to make more scones. Place onto the baking sheets, leaving a little space between each.

4. Bake for 12-15 minutes until the strawberries are juicy and the scones are lightly golden at the edges. Transfer to a cooling rack – these yummy scones can be eaten warm or cold.

 

Tip: This recipe works really well with soft, very ripe strawberries, so it’s a great way to use them up.

Recipe courtesy of Lakeland

 

 





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