The Great British Bake Off – Our 5 Favourite Recipes .

The Great British Bake Off is back and it has been the hot topic this week in the Shoetique office. Over the years we have seen many baking triumphs and disasters on The Great British Bake Off, all from the comfort of our own home. You’ve seen how they do it, now it’s time to have a go for yourself! We have selected our five favourite recipes from the series for you to try – what’s the worst that can happen?

White Chocolate Tiffin

GBBO-1• 250g digestive biscuits
• 60g shredded, dried or desiccated coconut
• 60g glace cherries, washed, dried and halved
• 125g unsalted butter
• 2tbsp golden syrup
• 2tbsp malted drink powder
• 1tbsp caster sugar
• 500g white chocolate

• In a freezer bag, crush the digestive biscuits in to small random sized pieces and pour in to a bowl. Add the coconut and cherries to this.
• Tip the butter, golden syrup, malted milk powder and sugar in to a sauce pan. Place over a very low heat until the butter has melted and the mixture has combined thoroughly.
• Pour the butter mixture over the crushed biscuits until they are evenly coated
• Spoon mixture in to a 30 x 23cm lined tin and press down. Leave until cool
• Break white chocolate up and melt in a heatproof bowl over a pan of simmering water. When melted and smooth, pour over cooled tiffin base and leave to set
• Cut the tiffin in to squares with a knife that has been run under hot water to make it easier to cut through the chocolate. Enjoy!

Classic Swiss Roll

GBBO-2 • 50g plain flour
• 55g cornflour
• 6 egg yolks
• 30g vanilla sugar
• the zest of 1 lemon
• 30g caster sugar
• 4 egg whites
• 150g raspberry and blackberry preserve
• 200ml double cream, whipped
• 75g fresh raspberries and blackberries, plus extra for decoration

• Grease and flour 30 x 20cm Swiss roll tray preheat the oven to 180C/160FAN
• Sift the flour and cornflour in to a bowl together and leave to one side
• Whisk the egg yolks and vanilla sugar until thick and creamy. Very gently fold in the flours.
• Whisk together the caster sugar and egg whites until soft peaks form then slowly fold this in to the flour mixture
• Pour on to Swiss roll tray and bake for 20 minutes
• Turn out the cooked cake on to sugared baking parchment and allow to cool
• Spread the Swiss roll with your chosen preserve followed by the whipped cream. Scatter the fresh fruits on to the cream and then gently roll up the sponge
• Finish with whipped cream and fresh fruits to decorate

Mary Berry’s Scones

GBBO3• 450g self-raising flour
• 2 rounded tsp baking powder
• 75g butter
• 50g caster sugar
• 2 large eggs
• About 225ml milk

• Put the flour and baking powder in to a bowl. Add the butter to this and rub with the tips of your fingers until the mixture resembles breadcrumbs
• Stir in the sugar, then beat the eggs together and make up to 300ml with milk and save approx. 2 tbsp. in a cup for later
• Slowly add the egg mixture to the dry ingredients stirring well until you have a soft dough (don’t worry if the mixture feels slightly wet)
• Turn out the dough on to a lightly floured surface and flatten to a thickness of around 1-2cm. Using a cutter, stamp out the dough and then arrange on a prepared baking tray and brush with the reserved egg mixture
• Bake for 10-15 minutes until golden brown and risen
• Leave to cool and serve with clotted cream and yam. YUM!

Coconut Cookies

GBBO-4

• 150g of jumbo rolled oats
• 100g of plain flour
• 100g of light brown sugar
• 100g of desiccated coconut
• 100g of unsalted butter
• 2 tbsp of golden syrup
• 1/2 tsp bicarbonate of soda
• 2 tbsp of water, boiling

• Preheat the oven to 175C. Line a baking tray with parchment. In a large mixing bowl combine the flour, sugar, coconut and oats and blend together well
• In a small pan melt the butter and golden syrup over a low heat
• Dissolve the water with the bicarbonate of soda and combine with the golden syrup and butter
• Make a well in the centre of the dry ingredients and pour in the warm golden syrup mixture, mix well to form a dough
• Separate the mixture in to balls and press down to flatten the cookies. Bake for 15-20 minutes until golden brown, cool, serve and enjoy!

Mary Berry’s Oat Cookies

GBBO-5

• 175g self-raising flour
• 75g porridge oats
• 175g granulated sugar
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 175g butter
• 2 tbsp golden syrup

• Preheat the oven to 180C/160FAN and grease two large baking trays
• Combine the flour, oats, sugar, bicarbonate soda and baking powder in a mixing bowl
• Put the butter and golden syrup in a pan and melt over a low heat until the syrup and butter have combined
• Stir the butter mixture in to the dry ingredients and mix to form a dough (you may need to use your hands)
• Divide in to 28 even balls about 2cm thick.
• Arrange on a baking tray and flatten a little
• Bake for 12-15 minutes until golden brown, cool and eat with a cup of tea!

Why not try your hand at a few of these delicious recipes? Let us know how you get on and share photos of your baking triumphs (or disasters) over at our Facebook or Twitter page now!

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