Fruit Scones

Yesterday, I baked some very yummy Fruit Scones for my Afternoon Tea. For all you guys who love Fruit Scones, this recipe is definitely worth to try. 😀


Recipe (makes 14-16)

  • 325 g self-raising flour
  • 1 teaspoon baking powder
  • 50 g butter, softened
  • 25 g granulated sugar
  • 60 g mixed dried fruit
  • 1 large egg
  • a little milk

Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease the baking sheets.

Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit. Break the egg into a measuring jug and beat, then make up to 150 ml with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm thickness. Cut into rounds with a fluted 5cm cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool. Eat as fresh as possible.
FRUITSCONES2013Happy Fruit Scones Baking Everyone!  😀

British Rocky Road Crunch Bars… Happy Birthday Sugar and Spice Baking 9 months

Now it’s time again for more celebrations!  😀  Last week, we were celebrating Easter. Now it’s time for Mr. Croco’s och Mr. Octo’s celebration of their favourite Blog Sugar and Spice Baking! Sugar and Spice Baking has today existed in 9 months. Mr. Croco and Mr. Octo decided to bake yummy British Rocky Road Crunch Bars filled with Rich Tea Biscuits and Marshmallows!! Yummy in your tummy!!! 😀

Rocky Road Crunch Bars😀

Rocky Road Crunch BarsRecipe (makes 24)

  • 125g/4½oz soft unsalted butter
  • 300g/10½oz best-quality dark chocolate, broken into pieces
  • 3 tbsp golden syrup
  • 200g/7¼oz rich tea biscuits
  • 100g/3½oz mini marshmallows

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

To serve, cut into 24 fingers.

Happy Birthday Sugar and Spice Baking 9 months!


British Flapjacks

Inspired by last week’s British classic All Butter Shortbreads I decided to tackle another favourite in the form of chewy, gooey and extremely tasty British Flapjacks!! 😀


Recipe (makes 5-6 pieces) 

  • 55 g unsalted butter 
  • 1 rounded tablespoon golden syrup
  • 80 g dark brown sugar
  • 100 g quick-cooking porridge oats
  • a pinch of salt

Grease and line an oval small pie plate.

Place the butter, golden syrup and sugar in a saucepan over a low heat. Cook, stirring, until melted and combined.

Remove from the heat and add the oats and salt. Stir to blend.

Spoon into the prepared pie plate and smooth the surface. Place in the centre of the oven and bake at 180 degrees C for around 25 minutes, or until the Flapjack has browned.

Once you taken the Flapjack out, you should cut it before it cools completely because it will harden.

Happy British Flapjacks Baking Everyone! 😀

Chocolate Shortbread and All Butter Shortbread

Shortbread is one of my absolutely favourites when it comes to biscuits. I have been looking for a good recipe for over a year now. Whilst I was searching through some old boxes at home I came across a photocopy of a recipe that my Scottish sister-in-law gave me many years ago. Could this be what I have been searching for all this time? Well, let me tell you! The Chocolate Shortbread and All Butter Shortbread turned out to be absolutely PERFECT and mouth-watering!!! 😀

Chocolate Shortbread and All Butter Shortbread

Recipe (makes about 40) 

  • 300 g unsalted butter, at room temperature
  • 200 g caster sugar
  • 360 g plain flour
  • 110 g Gluten Free rice flour
  • ½ teaspoon baking powder
  • a pinch of salt
  • 100 g Chocolate Chips
  • caster sugar for sprinkling

Preheat the oven to 170 degrees C.

Cream the butter and sugar until light and fluffy.

Sift over the flours, baking powder and salt and mix well. The longer you mix it, the better mixture you get.

Split the dough evenly and add the chocolate chips to one of the doughs. Again, mix it well.

When you roll out the dough, make them approx. 1 cm thick. With help of cookie cutters cut out square biscuits and round ones.

Put the biscuits on a parchment paper on a baking sheet and bake towards the bottom of the oven for about 20-25 minutes until golden.

Sprinkle caster sugar on the All Butter Shortbread, but not on the Chocolate ones.

Leave them to cool.

You can store the biscuits in an airtight container.

Happy Shortbread Baking Everyone! 😀

Chocolate Brownie Cake

More yummy CHOCOLATE treats on my Baking list. Last time I baked those scrumptious Mini Chocolate Chunk Cupcakes with Choc Chip Vanilla Frosting . Yesterday, I baked a delicious Chocolate Brownie Cake. For all you guys who love BROWNIES, this is definitely a MUST!! 😀

Chocolate Brownie Cake

Recipe (serves 6-8) 

  • 100 g unsalted butter 
  • 175 g caster sugar
  • 75 g dark muscovado sugar
  • 125 g milk chocolate
  • 1 tablespoon golden syrup
  • 2 eggs
  • 1 teaspoon vanilla extract with seeds
  • 100 g plain flour
  • ½ teaspoon baking powder
  • 2 tablespoons cocoa powder

Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat.

Break the eggs into the bowl and whisk with the fork until light and frothy. Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.

Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

Serve with  whipped cream.

images (2)

Happy Chocolate Brownie Cake Baking! 😀

Happy Valentine’s Day… British Banoffee Pie

Happy Valentine’s Day Everyone! I wish you all a very nice day filled of love and joy. For Valentine’s Day I made a British Banoffee Pie. An absolutely delicious pudding perfect for treating your loved ones. As the name suggests a delicious mix of bananas and toffee on a crumbly biscuit base topped with whipped cream and chocolate flakes. Mmmm… AMAZING! 😀

Banoffee Pies


Banoffee Pie

Recipe (makes 5 heart-shaped dishes) 

  • 397 g Condensed Milk Caramel
  • 7 McVities Hobnob  biscuits
  • 2 bananas
  • 40 g unsalted butter
  • 1 can whipped cream
  • 1 Cadbury’s Flake

Melt the butter over a gentle heat.

Crush the biscuits into a fine mixture.

Combine the melted butter and crushed biscuits to create a paste like mixture.

Fill the bottom of each heart shaped dish approx. 2 cms thick with the butter and biscuit mix and press down to

compact. Place in the fridge for 2 hours to cool.


Cut bananas into 1 cm thick discs and lay on top of the biscuit base.


Add caramel sauce until the bananas are completely covered.


Squirt whipped cream over top of caramel again until well covered.


Break up chocolate flake and sprinkle over top of cream.

Banoffee Pie

Happy Valentine’s Day Baking! 😀

Butterfly Banoffee Tarts

A few days ago I baked some very yummy Butterfly Banoffee Tarts. For everyone who loves Banoffee Pie this is definitely something to try. 😀

Butterfly Banoffee Tart (2)


Butterfly Banoffee Tart

Recipe (makes 12) 

  • 1 banana – mashed 
  • Nestle condensed milk caramel
  • 200 gr plain flour, sifted
  • 40 gr golden caster sugar
  • 125 gr unsalted butter, diced
  • 1 large free-ranged egg, beaten
  • milk to glanze
  • grated chocolate for sprinkle

Lightly butter a 12-hole pie or patty tin.

Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with one teaspoon of banana and one teaspoon of condensed milk caramel in each hole.

bild (4)

Cut out another 12 slightly smaller discs, but butterfly ones, and use to cover the banana and condensed milk caramel.

Brush them lightly with milk.

bild (1)

Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.

Bake the tarts for 15-20 minutes until golden brown.

Remove to a wire rack, sprinkle with chocolate, and serve warm.

Butterfly Banoffee Tarts

Happy Butterfly Banoffee Tart Baking! 😀