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.