OUR BEST
BITE-SIZED BAKES
Fancy something sweet? These delicious bakes are perfect to have on hand whenever you need a little pick-me-up!
Pine honey & raspberry mini cakes, p17
Mini gingerbread houses
YOU WILL NEED
500g (1lb 1oz) plain flour
1 tsp bicarbonate of soda
200g (7oz) honey, melted
120g (4oz) caster sugar
25g (1oz) gingerbread spice mix
120g (4oz) unsalted butter
1 free-range egg white icing pen sugar shapes, to decorate mini gingerbread house templates (see step 4)
1 Combine the flour and bicarb in a bowl and set aside. Melt the honey in a pan over a low heat, then add the sugar and spice mix and stir until runny.
2 Add the flour to the bowl of a stand mixer, followed by the honey mixture. Add the butter and egg, then combine until a stiff dough forms. Roll into a ball, then chill in the fridge for 20 minutes.
3 Preheat the oven to 200°C/Gas Mark 6. Remove the dough from the fridge and roll out to 2-3mm thick.
4 Using templates (you can find them online and print them out, or create your own), cut out little house shapes.
5 Pop the shapes onto a lined baking sheet and bake for 4-5 minutes. Remove from the oven and allow to cool.
6 Using a white icing pen, stick the sides together. Decorate with icing pens and use sugar shapes to decorate.
Mini sweet pizzas
SERVES 8
195g (7oz) self-raising flour
a pinch of salt
½ tsp baking powder
25g (1oz) caster sugar
50g (1¾oz) butter, cold and cubed
80ml (3fl oz) whole milk
1 tbsp freshly squeezed orange juice
200g (7oz) Greek yoghurt
1 tsp vanilla extract
2 tbsp runny honey a selection of fresh fruit
1 Preheat the oven to 200°C/Gas Mark 6.
2 Place the flour, salt, sugar and baking powder in a bowl with the butter and rub together until you have a fine crumb-like texture.
3 Squeeze the orange juice into the milk, then leave to sit for a few minutes. It will curdle slightly but don’t worry, that’s good! It will help give the scone pizza bases a great texture.
4 Warm the milk mixture in the microwave for 10-15 seconds until warm, but not hot. Pour the warm milk into the flour mixture.
5 Cut the mixture with a butter knife – it will be gloopy at first, don’t worry! When it’s looking like a dough, gently bring it together into a ball.
6 Divide the mixture into eight even pieces – they’ll weigh about 40-45g (about 1½oz) each.
7 Line a large baking tray (or two small ones) and pat the dough balls down to flat discs about 1cm (½in) thick.