There are many different ways to make these delicious sponges. Myself, I like to keep things as simple as possible, so here’s my way, 5 ingredients and just 5 steps! (You can complicate it with toppings/icing later if you wish.)
180g Self raising flour
125g Unsalted butter (Stork)
175g Caster sugar
2 Large eggs
Half a teaspoon of Vanilla extract
Preheat the oven to 180 degrees (Gas 4) and sift the flour into a bowl.
Melt the butter and sugar in the microwave (or just beat together,heat makes this easier)
Add the buttery sugar mixture to the flour and stir till mixed
Add the eggs and vanilla, and beat for a few minutes until light and smooth.
Spoon the mixture into cake cases, and bake for 20mins until golden and firm to the touch.
Decorate as you see fit. I don’t like icing, so add 2 tablespoons of Nutella to the mixture before baking for chocolatey cakey goodness.
It’s no secret to my friends and family that I adore gingerbread/cookies/biscuits. After trying 6 different versions of recipes, I finally have one to share that produces delighfully soft and crumbly cookies, I belive this made about 14 large cookies.
150g of unsalted butter/Stork
120g of brown sugar
5 tbsp of golden syrup
400g of plain flour
1 heaped tsp of bicarbonate of soda
2 heaped tsp of ground ginger
Preheat the oven to 170°C.
Melt the butter, sugar and syrup until smooth and the sugar has dissolved. (Can be done in a pan or microwave)
Beat in the sieved flour, bicarb and ginger until a dough forms.
Dust a work surface with flour and roll the dough out to a thickness of 1cm.
Cut out whatever shapes you want and arrange on a non-stick baking tray. (I use an upside down tumbler for round cookies)
Bake for 10 minutes, then remove from the oven.
Decorate with icing/melted chocolate as you see fit.