Oatmeal Raisin Cookies

Super easy to make biscuits or cookies. Interesting bit of relatively useless information: the American word “cookie” comes from the Dutch word “koekje”.

The recipe is from a BBC cooking website, where comments list endless substitutes for raisins (such as cranberries, chopped apricots, chocolate chips, marshmallows, nuts, and all possible combinations of those).


100g butter

100g caster sugar

2 tbsp honey

2 eggs

2 tsp cinnamon

100g wholemeal flour

2tsp baking powder

160g rolled oats

100g raisins

Heat oven to 180 C. Grease a large baking sheet

In a large bowl, mix butter and sugar together until soft, then beat in the honey

Add the egg and cinnamon and mix well

In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.

Drop heaped spoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden.

Remove from the oven, they should be golden but will still seem a tiny bit soft to the touch. Let cool on the tray just enough to peel them off without burning your fingers and start eating.

Published in: on October 30, 2012 at 14:59  Leave a Comment  

Chocolate Brick

This week’s Cake Club was moved at short notice to the afternoon tea break, which meant that members were even hungrier than usual. Fortunately, Helen provided a cake so solid that gravity itself distorted around the tea table, and despite the record-equalling turn out of 17 happy faces, a few slices were left over at the end. This is not to say that the cake was not delicious, I should add, and many people valiantly tried to force a second helping down, although common sense dictated otherwise. Helen’s report follows.

Not long after I bought my first house I decided to make a chocolate cake for my friends. At this point I didn’t know that the thermostat in my oven was broken. The recipe I was using said to cook the cake for 45 minutes. After 20 I could smell burning!

As I was scraping the burnt cake out of the tin to throw it away I absent-mindedly licked my fingers…and it tasted goooood! The bitter, burnt top of the cake actually tasted really good together with the gooey chocolate middle; so I decided to rescue the cake and this is what I came up with.

Apologies to whoever provided the original recipe… an unfortunate event (which cost our insurance company around £50,000) means that the book that this came from is no longer with us!

200g Plain chocolate
140g Butter

5 Eggs (separated)

200g Caster sugar

90g Plain flour

150g Chocolate chips

Break / cut the chocolate and butter into pieces and melt in a glass bowl with the sugar over a pan of hot (but not boiling) water. Cool slightly then add the egg yolks, mix, then add the flour (or floor as I wrote in my original notes!).

Whisk the egg whites until soft peaks form. Fold half into the chocolate mixture and then the other half (being careful not to squash all the air out). Mix in the chocolate chips, pour it all into a 20cm round tin and burn!

(The original recipe suggests 180°C for 45mins – so feel free to try this and see if you get a good cake – but I’d suggest about 250°C and wait till you can really smell it!)

If you end up with something that looks like a cake try melting 100g of chocolate, 75ml of cream, and 50g of butter over a pan and using it to ice the cake, otherwise…

200g Plain chocolate
75ml Cream
50g Butter
50g Walnut pieces
100g Currents

Melt the chocolate, cream and butter over a pan of hot water.

Meanwhile break the cake into pieces (bigger than crumbs, smaller than chunks). Mix the currants and walnuts with the cake pieces.

When the chocolate mix is melted mix it with the cake, fruit and nuts and mash it all together with your hands (great for little, or big, kids who like getting messy).

Line a loaf tin (or any other container of any shape you like) with greaseproof paper and squash the mixture into it. Now bung it in the fridge and wait for it to resemble a brick.

To demonstrate quite how excellently this cake resembles a brick, we include this video. Make sure your speakers are turned up.

Back Story

My friends reported that they loved the ‘cake’ but they did struggle to find a knife strong enough to cut it! It was these friends who christened this creation ‘brick’. They also suggested that bricks should be used for building things so several years later I presented them with a model of the Tower of London. The ingredients list is not for the faint hearted, nor those on a diet.

The near-finished item:

Published in: on June 13, 2010 at 22:01  Leave a Comment  

Second Attempt

This cryptically named cake by Richard turned out to be an apple and raisin cake which looked and tasted delicious. This is less than can be said for First Attempt, details of which appear in a special edition extended recipe report experience below. In the meantime, we note that Second Attempt was so appreciated that people who turned up too late or forgot to turn up at all were not, as is usual, taken a slice of the leftovers by friendly cake clubbers present at the main event, because second (and in some cases third) helpings ensured that there were no leftovers. Richard’s report follows.

60g cool melted butter
2 chopped apples (i used a pear too)
1/2 a cup of sugar
1 cup sultanas (i threw in a few dates)
1 tsp cinnamon
1 1/2 cup self raising flour
2 eggs beaten

Bake 1 hr 180

This is a good entry level cake for young bakers, or men like me who think they know what they’re doing, but don’t really. You’ll also notice that other cakes (e.g. the mocklerone) had enough butter and sugar for about 7 of these cakes, so if you have a lot of people to feed or plenty of apples this would definitely be a winner. I have to admit that i only just read the rules, so am regretful to let you know that it came from healthyfood.co.nz.

First Attempt

My previous effort was to put 2 cups of stewed apples in a basic cake mixture and not measure any of the other ingredients. I felt that i was going to pull it off, but after a couple of hours in the oven started having some doubts. I left it for another hour and it was basically burnt on the outside and sort of wet sticky and tangy on the inside. I’ve eaten a bit, and only felt mildly nauseous but was told that i couldn’t really serve it to other people.

Published in: on June 6, 2010 at 12:37  Leave a Comment  

Date and Walnut Cake

In a shocking development in the Cake Club story, Amy today served up a cake that brazenly flouted the Second Rule of Cake Club, being that cakes should have “substantial sugar and fat content.” Not only was there no butter in her offering, but it clearly had a hole in the centre, thereby cheating hungry cake lovers of a goodly proportion of their rightful slice o’ cake. In fact, this cake was blatantly and unapologetically healthy, which is not at all what the doctor (of philosophy) ordered. However, it was undeniably delicious, and therefore earns a place in the roll of honour as Most Wholesome of 2010. Her report follows.

Date and Walnut Cake
1 cup chopped dates
1 cup walnuts
1/2 cup sugar
2 tbsp flour
1 tsp baking powder
2 large eggs
1 tsp vanilla

Quark, ricotta or whipped cream
Chopped dried fruit and/or nuts

Line the bottom of a 23-cm cake tin with baking paper and spray sides with cooking spray.
Chop the dates, walnuts, 1/4 c sugar, flour and baking powder in a food processor until the dates and nuts are as fine as coarse breadcrumbs.
In another bowl beat egg whites with 1/8 cup sugar until peaks turn over.
In another bowl beat yolks with 1/8 cup sugar and vanilla until thick and creamy.
Combine all three mixtures, folding together lightly.
Bake at 180°C for about 30 mins, until centre springs back.
Leave for 10 mins then turn out onto rack to cool.
Top with whipped cream, quark or ricotta and garnish with chopped dried fruit and nuts.

The recipe came from my boyfriend’s mother who photocopied it out of some long lost cookbook many years ago.

Published in: on May 4, 2010 at 19:11  Leave a Comment