Favourite recipes – ever so easy flapjack

This is another recipe that came from my mum and has been made loads of times by both of us over the years. It’s just so quick and easy, and tastes yummy!

Little Koo ever so easy flapjack recipe

For this recipe you will need:

  • 9oz (255g) rolled oats
  • 6oz (170g) soft brown sugar
  • 4.5oz (125g) butter
  • 3oz (85g) golden syrup
  • 3oz (85g) raisins (optional)

1. Mix oats and sugar (and raisins, if using) in a bowl.

2. Melt butter and syrup together in a saucepan.

3. Stir the dry ingredients into the butter and syrup mixture.

4. Press into a lined baking tray (mine is 27x19cm, which makes the flapjack come out fairly thin so a smaller tray would also work fine).

5. Bake at 175ºC for approximately 25 minutes, until golden brown. As you can see from the photo, mine came out quite dark because it was a little overcooked (I do love my tabletop oven but it’s very difficult to judge cooking times with it!) so maybe check it a bit earlier to see how it’s doing. Last time I undercooked it and it was very crumbly, so that’s a risk as well!

6. Allow to cool a little and then cut into squares (if you leave it too long, it will be too hard to cut easily – I have done this many, many times!).

7. Eat and enjoy!

Let me know if you have a go! It’s such a quick and easy recipe :)

Thanks for reading!

Rachel

P.S. Click here or on the recipes tab at the top of the page to see my other favourite recipes!

Favourite recipes: Evaporated milk fruit cake

I have to admit that I’m not a huge fan of the really rich fruit cakes that you get at weddings and Christmas (but don’t get me wrong, if given some I will eat it!) but I have a recipe for a fruit cake that is much lighter and, in my humble opinion, tastes great.

Light fruit cake recipe - Little Koo

This recipe is one that my mum made many times throughout my childhood, and now one that I very much enjoy cooking and eating! It’s a very quick and simple cake to make. I mix the whole thing by hand, as I think it almost takes more time to set up the food processor than it does to make it! And it actually doesn’t require that much arm power to mix (as long as your butter is well softened) :)

Evaporated milk fruit cake recipe - Little Koo

As you can see, it comes out a bit crumbly! But it is definitely not dry.

For this recipe you will need:

  • 6oz butter (softened) or margarine
  • 6oz sugar
  • 1 large egg
  • 1 small (170g) can evaporated milk
  • 8oz self raising flour
  • 1lb mixed dried fruit

1. Beat the butter and sugar together with a spoon until light and fluffy

2. Add the egg and evaporated milk

3. Add the flour bit by bit and work in until the mixture is creamy and smooth

4. Work in the mixed fruit

5. Put the mixture in an 8″ round tin and bake in the oven for 1 hour 30 minutes at 150ºC (check before this to make sure the top isn’t getting overdone)

6. When it looks done on top, stick a skewer or a knife in. It should come out clean if the cake is ready.

So there you go, I told you it was easy. Let me know if you give it a go!

Thanks for reading!

Rachel

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Favourite recipes: White chocolate and raspberry cheesecake

My husband recently asked me if there was a particular dessert I would like to have for my birthday, and after very little thought I said “white chocolate and raspberry cheesecake!”

So yummy!

Little Koo - White chocolate and raspberry cheesecake recipe

We’ve made this recipe many times (I have to admit he is usually the one who makes it, not me) and it’s always a winner. It’s actually much easier to make than you’d think, you don’t even need an oven. Plus, it’s a great way to impress people when you have them round for dinner! I’ve not met anyone who doesn’t like it yet.

Anyway, on with the recipe. You will need:

  • 200g digestive biscuits (or we used chocolate chip cookies last time and that was pretty good!)
  • 50g butter, melted
  • 400g Philadelphia
  • 150g caster sugar
  • 4 tsp gelatine dissolved in 50ml boiling water, and allowed to cool
  • 200g white chocolate, melted
  • 350g raspberries
  • A few squares of dark chocolate, melted

(This recipe makes one cheesecake which will feed 8-10 people, or 2 hungry people over the course of a week)

1. Break up the biscuits into crumbs and combine with the melted butter. Press into the bottom of a round tin to make the base of the cheesecake (our tin is 8″ diameter).

2. Separately, beat the Philadelphia and sugar together until smooth.

3. Stir in the gelatine solution and melted chocolate until smooth.

4. Fold in the cream and 150g of the raspberries.

5. Pour this filling onto your biscuit base and refrigerate.

6. Once the cheesecake has set, decorate with the remainder of the raspberries and drizzle the melted dark chocolate over the top. Return to the fridge until the chocolate has hardened.

7. Eat and enjoy!

Cheesecakes are so easy to make (we also have a recipe for a chocolate and Baileys cheesecake!) and they taste sooooo good. I hope you’ll have a go at this one. If you do, please let me know how you get on!

Thanks for reading!

Rachel

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Favourite recipes: Millionaires’ shortbread

I have always loved Millionaires’ shortbread. I’ve always thought of it as a treat perhaps because I haven’t had it that often. Mum made it from time to time when we were growing up, and as an adult I discovered that Sainsbury’s does a really good version! (It’s the pack with 3 large squares in, if you’re interested)

Anyway, my sister in law made some and we saw her eating it when we were skyping recently. I commented on how much I love it and she sent me a link to the recipe. I was a bit apprehensive about making the toffee layer in particular but I just followed the recipe really carefully and I was really pleased with how it turned out, so I’ll definitely be making it again!

Millionaires' shortbread recipe - Little Koo

Yum:)

I just followed this recipe from BBC Good Food, but only made half the amount of caramel that the recipe says. I think it works nicely this way.

Let me know if you have a go at this yourself and how it turns out!

Thanks for reading!

Rachel

Favourite recipes: Shortbread

This recipe for shortbread was given to me by an almost Scottish person! (I say ‘almost’ because she is from the very north of England and therefore sounds Scottish but actually isn’t) It comes out really nice, very similar to professionally made Scottish shortbread, but obviously is a bit nicer because you will have made it yourself :)

P1070394

My only tip is to use proper butter – I used a cooking spread the first time and it just doesn’t taste as good!

Here is the recipe…

You will need:

  • 8oz butter
  • 4oz caster sugar
  • 9oz plain flour
  • 3oz cornflour (aka cornstarch)

1. Soften the butter and mix the ingredients together. I think I remember hearing on the Great British Bakeoff that you mustn’t let it get too warm so use your fingertips for this!

2. Roll the mixture into a sausage (I normally make my sausage 4-5 cm in diameter) and cut into discs 1 cm thick or less. The discs will spread in the oven and come out bigger so it’s worth bearing this in mind when you are choosing how big to make them.

3. Place the discs on a baking tray and dust the tops with caster sugar.

4. Bake at 180°C for 18-20 minutes or until golden brown.

5. Enjoy!

Let me know if you try this recipe out and what you think! I always get lots of compliments when I make this shortbread!

Thanks for reading!

Rachel

Favourite recipes – oatmeal and raisin cookies

This oatmeal and raisin cookie recipe is a new favourite recipe of mine. I’ve only just baked it but I like the cookies so much that I just had to share it with you!

I was after a recipe for nice chewy oatmeal and raisin cookies, and the lovely Melissa from Talulah Lee sent me hers and has very kindly allowed me to share with all of you (by the way, Melissa makes lovely jewellery so you should check out her website – she hasn’t asked me to say this!)

So without further ado, here is the recipe (the conversions in italics are the ones I used):

INGREDIENTS:
1/2 Cup (1 stick) plus 6 tablespoons (200g) butter, softened
3/4 Cup (165g) firmly packed brown sugar
1/2 Cup (100g) granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cups (192g) all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups (255g) Quaker® Oats (quick or old fashioned, uncooked) (Editor’s note: I just used standard supermarket quick cook oatmeal)
1 Cup raisins (Editor’s note: I couldn’t find a conversion for this so I just used a smallish cup that I have and mostly filled it with raisins! It worked out about right I think)

PREPARATION:

  1. Heat oven to 350°F (180°C).
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Add oats and raisins; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes or until light golden brown. (Editor’s note: I found that mine took 10-12 minutes to cook enough but still stayed chewy)
  8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

I made 35 large cookies, but I guess how many you make will depend on how big your rounded tablespoons of raw mixture are.

homemade oatmeal and raisin cookies

Do let me know if you have a go at this recipe and how they turned out. I think they taste even better than they look!

Thanks for reading!

Rachel

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Favourite recipes – chocolate crinkle cookies

It was my birthday not very long ago and one of my birthday presents was an oven! Some of you might think this isn’t a very interesting present but in Hong Kong, most flats don’t have ovens so we have been oven-less for the last year or so. But now that we have one again, my thoughts have turned to baking…

Being very heavily pregnant at the moment means I don’t really have much energy for baking things right now but I thought I’d share a recipe that I came across on another blog. Whenever I bake this I get lots of compliments and people asking for the recipe so it must be good!

The recipe is for chocolate crinkle cookies, which come out nice and chewy and very chocolatey! You can find the recipe here.

cookies-1

As the recipe is from an American website, many of the quantities are in cups, which doesn’t make a lot of sense to a Brit like me. So here are the quantities I use in British measurements:

170g melted butter
75g cocoa powder
225g sugar
2 eggs
2 tsp vanilla essence
150g flour
1 tsp baking soda
1 tsp baking powder
350g chocolate chips

Let me know if you try the recipe and how it turns out! I hope it’s a hit for you as much as it is for me :)

Thanks for reading!

Rachel