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Our Top 3 Valentine's Baking Ideas For All The Family!

Nothing says 'I love you' quite like a homemade sweet treat! Win over your sweet heart with our top 3 Valentine's baking ideas, why not get your little ones involved and turn it into a fun activity for the family!

 

1. Heart shaped jammy biscuits

80g caster sugar
160g unsalted butter
240g plain flour
Strawberry jam

    Preheat your oven to 180C and combine the butter and sugar. Then add in the plain flour and combine until you've got a dough.

    Knead your dough into a ball. Wrap in cling film and pop in the fridge for 15 minutes.

    Once the dough is chilled, roll it out to the width of a pound coin and cut our your hearts. Only cut half of the biscuits with the smaller heart. 

    Place onto a lined baking tray and sprinkle with caster sugar.

    Bake for 15-20 minutes at 180C or until golden brown.

    Once cooled, sprinkle with icing sugar.

    Spread jam on the bottom biscuit and add a heart cut out biscuit on top.

     2. Mary Berry's pink vanilla cupcakes 

    175g butter, cut into large pieces
    175g self-raising flour
    175g caster sugar
    ½ tsp baking powder
    3 large eggs
    ½ tsp vanilla extract
    For the icing:
    175g butter, cut into large pieces
    ½ tsp vanilla extract
    2-3 tbsp milk
    350g icing sugar, sifted
    Pink edible food colouring
    Edible pink hearts or sprinkles for decoration
      Preheat the oven to 180C and line your muffin tin.
      Put all ingredients into a large bowl and mix. Divide the mixture evenly between the paper cases.
      Bake for 20-25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
      Make the icing: butter, vanilla extract, two tablespoons of milk and half the icing sugar in a large bowl and beat until smooth. 
      Put half of the icing into another bowl and colour it pink with edible colouring. Carefully spoon this down one side of a piping bag fitted with a star-shaped nozzle, then spoon the non-coloured icing down the other side of the bag. 
      Pipe the icing on top of each cupcake. Scatter with the edible pink hearts, or other sprinkles, to decorate.

       

      3. Raspberry white chocolate brownies

      200g white chocolate 
      115g unsalted butter 
      2 eggs
      115g caster sugar
      125g plain flour
      115g raspberries  
        Preheat oven to 190°C and line a square tin.
        Heat the butter, once melted add half the chocolate and stir. Whisk the eggs with the sugar until creamy. Sieve in the flour and then and add the chocolate mixture. 
        Half the remaining chocolate and add along with half of the raspberries.
        Sprinkle remaining chocolate and fruit on top
        Bake for 35-45 minutes. Leave to cool before cutting into squares.

          


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