Minimal Ingredient Bakes

Kaspar - Mailänderli

Ingredients:

For the dough:

-250g Butter

-225g Sugar

-3 Whole Eggs

-500g Plain flour

-Zest of one Lemon

For the glazing:

-1 egg yellow

-1 tsp milk

(You may need to make more glazing then just use the same ratio)

Method:

1. Mix the butter, sugar, and eggs until smooth.

2. Add the flour and form into a dough ball.

3. Cover the dough and place in the fridge. Let it cool for 2 hours or overnight.

4. Roll out the dough to desired thickness. Cut out cookie shapes and place on a baking papered tray.

5. Let the cut cookies rest for 15 minutes.

6. mix the egg yellow and milk to form the glazing. Paint the cookies.

7. Bake the cookies for 10 minutes at 180C. Take out before 10 minutes if already golden. Leave to cool.

Maebh - Muscovado Madeira Cake

Ingredients

-175g butter, softened

-175g dark soft brown sugar

-5 eggs

-275g self-raising flour

(Equipment 900g (2lb) loaf tin)

Method:

1. Preheat the oven to 180C.

2. Line the base and sides of the loaf tin with baking parchment.

3. Cream the butter until soft in a large bowel.

4. Add the sugar and beat until the mixture is light and fluffy.

5. Whisk the eggs together in a small bowel for a few seconds until mixed, then gradually add them to the creamed butter mixture, beating all the time.

6. Sift in the flour and fold in gently to combine.

7. Tip the batter into the prepared tin and bake for 40-45mins or until a skewer inserted into the centre of the cake comes out clean.

8. Remove from the oven and allow to cool for 5 minutes.

Andrew - Sea Salt Ice Cream

Ingredients:

-½ a 397g can sweetened condensed milk

-600ml pot double cream

-1 tsp vanilla extract

Method:

1.Put the condensed milk, cream and vanilla into a large bowl.

2. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream.

3. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

Madeline - Fifteens

Ingredients:

-15 chocolate digestives

-15 marshmallows

-15 glacé cherries, cut in half

-about 200ml condensed milk

-100g desiccated coconut, to coat

Method:

1. Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then put them in a large mixing bowl.

2. Chop each marshmallow into 4 pieces and add to the bowl with the cherries and 175ml condensed milk.

3. Mix until the ingredients are well combined and you have a sticky mixture. If it’s too dry, add a splash more condensed milk.

4. Sprinkle most of the coconut over a large piece of cling film (or foil). Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm.

5. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together. Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve. Will keep in the fridge for up to 1 week wrapped in cling film.

Becky - Mini Churro Bites

Ingredients:

-250g milk

-125g all purpose flour

-2 large eggs

-cinnamon sugar and chocolate to serve

Method:

1. Heat the milk in a pan until it boils.

2. Remove from the heat and add the flour, stir until a dough forms.

3. Move to a stand mixer and begin mixing.

4. Add the eggs one at a time.

5. Pipe onto a baking sheet and bake at 180C for 15-20 minutes.

6. Serve warm with the cinnamon sugar and melted chocolate.

Mathilde - Swiss Meringue

Ingredients:

-110g granulated sugar

-2 eggs

Method:

1. put the sugar on a baking tray and heat in the oven at 200 degrees until the edges start to slightly melt.

2. In meantime, start mixing two egg whites with hand mixer in clean bowl (could de-grease the bowl with some lemon juice if you want to be safe).

3. When sugar is ready remove from the oven and turn down the heat to 60 degrees.

4. Very very very gradually tablespoon by tablespoon add the hot sugar (be careful!) to the egg whites while mixing with the electric mixer, making sure all sugar is incorporated before adding more. Mixture should be glossy and marshmallow-y.

5. Pipe the meringue and leave in the oven for 3-4 hours until the sound hollow when you tab them.