Chocolate Weetabix Traybake

So while on maternity leave waiting for baby to arrive, I have been searching for new things to bake and I came across this recipe on the BBC Good Food recipe. I had also run out of eggs at the time and so needed to find a recipe that didnt need them!

This reminds me of something my Aunt used to make and it is really quick and simple to make.

150g butter
1 tsp Vanilla extract
130g Self raising flour
80g Dessicated coconut
200g Catser sugar
1 tbsp cocoa powder
3 Weetabix, crushed up

Icing
100g Dark/plain chocolate
1 tbsp Butter
3 tbsp Icing sugar


1. Preheat over to 180 C or Gas mark 4 and line a 9" / 22cm square (or equivalent) baking tray with greaseproof paper.

2. Melt butter and vanilla extract in a saucepan over a low heat

3. While this is melting mix together all of the dry ingredients.

4. Add the melter butter to the dry ingredients and combine until well mixed. This may take a bit of effort but do persevere!

5. Tip mix into baking tray and press down evenlyinto corners. Then place in oven for 20 mins and once cooked, allow to cool for an hour

6.  Melt the butter and chocolate together for the icing. Add the icing sugar to get a nice spreadable icing consistency. I found, I didnt need the whole 3 tbsp. Spread evenly across the surface and leave to set before cutting.


Notes:
1. Do get the quantity of dry ingredients and butter pretty exact. I was a bit too relaxed with the flour and added too much then had trouble combining all the ingredients so had to add a smidge more butter, which is a pain as you have to melt it first.
2. Original recipe from BBC Good Food website

Chocolate melting moments

These are rather nice cross between a cake and a biscuit chocolate treats.

It is another of my neighbours recipes and I was rather happy when she first popped round with some of these, very moorish!  I have since made these a fair few times (the raw dough is also quite nice, but if you eat too much of that you have less biscuits).

150g unsalted butter diced at room temperature
75g icing sugarm sifted
25g cornflour
120g self raising flour
30g cocoa powder

Filling
30g unsalted butter slightly softened
30g icing sugar plus extra for dusting
2 tsp cocoa powder


1. Preheat oven to 190C or Gas mark 5 and arrange about 12 paper cases in a bun tin.

2.Cream together butter and sugar until light, cramy and fluffy.

3. Sift and add the cornflour, flour and cocoa and combine. This should form a soft squidgy dough.

4. Divide dough ito roughly 30g pieces and roll into balls (about the size of a walnut). Press a shallow dip in the top of each one, then transfer to the paper cases, gently pressing them down into the paper cases.

5. Bake for 15-20 minutes, then remove from oven and leave to cool.
 6. For the filling, cream the butter icing sugar and cocoa in a small bowl until pale and fluffy. Fill each shallow hole with about half a teaspoon of the filling or use a piping bag.

7. Dust with icing sugar and set aside for about an hour to set. At this point you could now take out the paper cases.

Notes:
1. Im afraid I dont know where this recipe came from, it is another of my neighbours and so im always happy when she drops off a  little tub of these.
2. I did make the ones in the picture and forgot to dust with icing sugar, oops!

Picnic Slice

This recipe is my Nans and I loved going over there when I was little as she ALWAYS had a tin with some of these in. She would save me a corner piece as she knew I liked the edges wher ethey went a bit chewy. Plus, she seemed to cut them into bigger squares than when my mum would make them at home.

I have absolutely no idea where the name came from for these, but I guess they would be good for a picnic providing its not so hot that the chocolate base melts. There isnt loads of chocolate in these, but they are one of my favourites and still have a choclate element so I thought they warranted being on here. I also get asked a lot for this recipe when I make them, so here it is...

350g/12oz Chocolate (Dark choc contrasts well with the sweet coconut)
100g/3oz Butter
200g/6oz Caster sugar
2 Beaten eggs
200g/6oz Dessicated coconut
100g/3oz Sultanas
100g/3oz Glace cherries, quartered


1. Break chocolate into pieces and melt using your preferred method for doing this.

2. Line a standard sized (12"x 9" or 31cm x 23cm)  baking tray with greaseproof paper and pour in chocolate. Make sure the chocolate is relatively evenly spread and comes slightly up the sides as this will help when getting the whole thing out later. Leave to set in fridge while you make the filling.

3. Cream butter and sugar together then add beaten egg.

4. Add all dry ingredients (coconut, sultanas and cherries) and mix well.

5. Spread the mix over the set chocolate and bake for 20-25 minutes at 350F, 180C or Gas 4.

6. Once it no longer wobbles and the top is browned slightly, leave to cool completely before cutting into squares (as big or as small as you like - see notes below).

Notes - 
1 - These are dangerously addictive. I try to get the balance of square size right and contemplate the following: 
      a. cut big squares and you get a satisfying sized portion.
      b. cut smaller squares or rectangles and you can sneak one out of your cake tin without it being noticed.
      c. If they are cut small, you can possibly sneak a second and still no one would be none the wiser!!!
2 - These keep quite well for a week or so, but any longer and they can start to dry out a little.