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Katie’s basic chocolate biscuit recipe

We recently came home from a shopping trip with lots of flatpack furniture. Every workman needs to be fueled by tea and biscuits but we did not have the latter in stock, so I set-to and baked up some treats. This is a really simple recipe and creates around 30 shortbread-like-biscuits. They take around 10 mins to prepare and 15 mins to cook.

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Ingredients

  • 250g margarine
  • 140g caster sugar
  • 1 medium egg yolk
  • 2 tsp vanilla extract
  • 250g plain flour
  • 50g good quality cocoa (I like Bournville)
  • Mixed icing tubes or icing sugar

Instructions:

  1. Pre-heat oven to 180C
  2. Mix marg and sugar in a large bowl into a light pale paste with a wooden spoon
  3. Add the egg yolk and vanilla extract and beat to combine
  4. Sift the plain flour and cocoa (very important to sift as it can be lumpy) into the bowl bit-by-bit stirring to ensure it combines. Get your hands stuck in at the end to ensure the mixture is well combined
  5. On a clean surface cut the dough into 4 sections, roll equal 7-8 balls out of each section and place them spread out on a greased tray. Take the wooden spoon and flatten to create biscuit-like shapes
  6. Cook in the oven for 15 mins. Move straight onto a wire tray to allow them to cool
  7. Decorate with icing or sprinkle with icing sugar for a bit of fun!
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Game of Thrones Cake Topper – King’s Landing

Our latest creation has been a chocolaty version of King’s Landing from GOT. Our building materials included many of our favourite chocolate treats including chocolate Fingers, Rolos, After Eights, a chocolate log, ORIOS, mini chocolate rolls, Caramel Buttons and White Buttons – all cemented together with melted chocolate.

Finished topper

We started with a picture of King’s Landing from the opening sequence and worked out how our materials would be best utilised to construct the castle. The large chocolate roll formed the base of the castle with the mini chocolate rolls used for the larger towers and fingers for the smaller towers. Rolos and ORIOS created the detail around the base of the towers with Caramel Buttons and White Buttons creating the detail around the top of the towers. We made spears by melting chocolate into foil cones and cogs by painting chocolate patterns onto White Buttons… below is a step-by-step picture guide. 

All you really need to do is get creative with chocolate! Enjoy S&H


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A really Chocolatey Malteasers cake

This is simply the easiest, tastiest chocolate cake ever! It is a BBC Good Food recipe (copy and pasted below). For the cake below I baked the sponge and rather than the icing; I wrapped the warm cake in baking paper and melted Malteasers into place. I left the middle empty to write my friend’s name – but for a more dramatic look you can cover the whole of the cake in Malteasers.

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For the cake
For the chocolate icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
  2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
  7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.