Whether your friends pop by without warning, or you forgot that bake sale at school, or perhaps you had a hard day at work and want to eat cookies for dinner (no judgments here) these are the cookies for you.
Introducing The Fastest Cookies in The West
In under 2 minutes you can have these bad boys in the oven and in about 15 you can be munching them down!
On friday I made cookie pops and salted caramel cupcakes (unfortunately they were devoured before I could snap a photo) I will try and get some stuff up soon though.
I have been visiting other blogs and you should check out this one and this one (where I got the idea for cookie pops) and this one (who literally makes me laugh out loud) and dont forget to stop by here (which has loads of awesome stuff)
I have also been working my butt off with deadlines approaching an unfortunately this is why I haven’t been posting much recently!
But here is a recipe that has been passed down to me from my grandma which is really simple and make excellent plain sponge [for the pdf recipe click HERE]
It can be used for victoria sponge, vanilla cupcakes, the base for any other flavour or as a simple tray bake.
For those of you who are just learning / starting to bake I thought I would share some advice with you about some of the things I have learnt along the way, not that I’m a professional or anything just that these tips will help you get consistent results!
It may seem obvious but when following a recipe in baking you must follow it as closely as you can!
This is because when a recipe tells you to cream butter and sugar for 5 minutes there is a reason – not just to make the process a little longer, or to make your arm tired – these are the most important stages in a recipe.
Here is what my cookbook looks like!
When I first started using Cook Books other than my Mum’s and Grandma’s I was baffled by the need to ‘whisk eggs for no more than 2 minutes’ or ‘cream butter and sugar until it looks like sand.’ These things confused me and I immediately turned to my mum for help!
“I don’t understand what the recipe is telling me – it doesn’t look like the kind of batter I am used to?”