Today has been a bit of a baking frenzy. Since Sunday, when the Wimbledon Cake was finished off by ravenous housemates, I've been lacking in pudding foods. I've got a massive sweet tooth (can you tell?) so this was quite distressing. I couldn't do much about it because, after a failed attempt at Tamarillo Muffins (far too bitter, even with copious amounts of sugar - next time I'll need to stew them first), I lacked vital baking ingredients. I just about had money left for peanut butter, so I did manage to scrape together some Peanut Butter Banana Muffins, but these were too dry and were more sponge-like than muffin-like (an improved recipe is on its way this coming week, hopefully!)
It's not like I was starving and had nothing sugary to eat, then, but what I had wasn't up to my usual standard and the muffins were eaten reluctantly. I know some of you might be wondering why I didn't just go without dessert, but I'm afraid that's not a realistic idea for me. I need my sugar.
This brings me back to today's bakeathon. If you want an idea of how much baking I did, just look at this picture of my kitchen:
|Left to Right: Bread Dough (in Food Processor); Smarties Cookies; Cooling Rack for Banana & Chocolate Loaf Cake in the Oven; Apple Fudge Tart
Anyway, today I made some Smarties cookies. The colour hasn't stayed on the smarties as well as they do in the supermarket versions, but they still taste the same. I had major chocolate cravings this week, so hopefully these will help to stave them off for a while.
- 1 Pack (120g) Smarties
- 150g Caster Sugar
- 50g Light Muscovado Sugar
- 200g Plain Flour
- 150g Butter
- 1 Tsp Baking Powder
- 1 Egg
- Preheat the oven to 200C/180C fan; line a baking tray with baking parchment.
- Cream the butter and sugar together in a bowl until light and fluffy.
- Beat the egg into the mixture.
- Slowly add the flour until well combined, then stir in the baking powder.
- Stir in the Smarties, making sure that they get spread evenly through the dough mixture.
- Use a tablespoon to dollop spoonfulls of mixture onto the baking sheet. Space them 2-3inches apart so that they have space to spread out in the oven.
- Bake in the oven for 20 minutes until they have browned.
- Use a spatula to break any joins between the cookies, then place them onto a cooling rack.
For ideas on how to make these cookies a little healthier for you, take a look at Healthy(ish) Baking.
If you're wondering why the cookies in the above photo are outside under a poppy plant, it's World Baking Day on Sunday so I was joining in the fun!
I'll be seeing you soon to tell you about the Apple Fudge Tart. I hope the sun shines on you!