A great recipe that costs pennies to make.
I made a bit of a booboo with the recipe, but overall, it turned out great. Afterall, making mistakes when baking makes some of the best recipes known to man. I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!
3oz self-raising flour
3oz caster sugar
1/2 tsp baking powder
Lemon zest from 1/2 lemon
For the drizzle
2oz caster sugar
Juice from 1/2 lemon
- Preheat your oven to 180C / 160C for fan assisted ovens.
- Line your loaf tin with greaseproof paper.
- Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
- Pour in to your lined tin.
- Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
- Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
- As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
- Allow to cool completely before removing from the tin.
- Slice up and enjoy!
A rather simple recipe that transcribes in to an amazing creation! When making this recipe with the kids, be sure that you do the melting of the butter, and dissolving of the sugar, as this can scald and scar if your little one drops it on them. You don’t need me to tell you… Just use your common self 🙂
When the loaf has completely cooled, why not wrap it up in baking paper, tie a pretty ribbon around it, and give it as a gift? Perfect for a gift for elderly relatives.
150g caster sugar
1 egg, beaten
190g self-raising flour
- Preheat the oven to 170°C (150°C for fan assisted ovens).
- Grease and line a loaf tin.
- Melt the butter in a pan, over a low heat; then add the sugar and vanilla. Stir until dissolved.
- Mash the banana’s with the back of a fork, then add the melted butter / sugar mix. Stir well.
- Add the egg, and mix well.
- Stir in the flour and the milk.
- Transfer in to the prepared tin.
- Bake for 45 minutes, or until a skewer comes out clean.
- Leave to cool in the tin before turning out.
- Slice up, and serve on it’s on, or spread with butter, peanut butter, etc.
An incredibly simple recipe, using only 3 ingredients. Easy to make, and especially good for you to help kiddies make themselves! A frugal recipe, that costs approximately 20p for 12 biscuits!
1oz caster sugar, plus extra to finish
3oz plain flour
- Preheat the oven to 190°C (170°C for fan assisted ovens).
- Line a baking tray with greaseproof paper.
- Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
- Stir in the flour, part by part, until fully combined.
- Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
- Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
- Optional: Using a fork, prick the shapes.
- Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Allow to cool on the tray, then enjoy!
This is such a simple recipe, and perfect for kiddies to make. Try your hand at this frugal, and exceedingly yummy recipe. All in all, I think it cost approximately 45p to make 12 biscuits…
Jam / Nutella / Lemon Curd
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
6. Use your thumb, and press down in the middle of each ball, creating a well.
7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
8. Bake in the oven for 15-20 minutes, or until golden brown.
9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.
I’ve decided to go ahead and launch a brand new YouTube channel…
Watch this space.
I have made this recipe time and time again, and when I come to make them again this morning, I realised that my eggs were TOTALLY out of date, so I decided to mix up the recipe a little to make them without any egg yolk. They’ve come out a treat, and according to the hubby, these are the “best” I’ve ever made.
If I have calculated this correctly, the ingredient amounts below should make approximately 20 biscuits, and cost about 60p ($0.75).
Perfect for those family members and friends who have an egg allergy, try this out.
8oz (225g) butter – softened
4oz (115g) sugar (I used caster sugar, but standard, granulated is ok too)
12oz (340g) plain flour
Hard boiled sweets (or hard boiled candies, if you live in the US)
- Preheat your oven to 190°C (170°C for fan assisted).
- Line your baking sheets with grease proof / baking paper.
- In a mixing bowl, cream your butter. You should really use the back of a wooden spoon for this, but I continually used my electric hand mixer on a slow speed.
- Add the sugar, and cream in to the butter.
- Add the vanilla essence – I really went overboard with the amount I used, because we all love vanilla, but you should only really use a cap-full; and the water. Mix thoroughly.
- Start to combine the flour, bit by bit, until it becomes almost impossible to continue mixing, then combine the rest thoroughly with your hands. Knead the dough a little in the bowl, to ensure it all sticks together.
- Turn the dough out on to a clean and floured surface, and roll out to approximately 1cm depths.
- Using your cookie cutters (I used a large gingerbread man cutter), cut out your biscuits, and place carefully on to the lined baking tray. Repeat until you have used up all of your dough.
- Using a small cookie cutter (I used a small star this time), remove the “belly” / middle of each large man shape / biscuit. With using the small star shape, I was able to use these for some regular, star-shaped biscuits for my Donut.
- Place a hard boiled sweet in to the middle of the cut-out you have just done (i.e. my star shape in the belly).
- Place in the preheated oven for approximately 25 minutes, or until golden brown.
- Remove from the oven, and – keeping the biscuits on the grease proof paper, remove the trays on to a cool surface.
- Allow to cool for approximately 30 minutes – or until the melted sweet has reset, and you now have the choice to either scoff the lot, or decorate!
I have to admit, I am not a fan of peanut butter. Peanuts are ok, but when they’ve been made in to a spread, I’m not keen. My husband and eldest son, on the other hand, love the stuff.
Several months ago, I tried out a recipe for peanut butter truffles, but they just weren’t the same as a regular truffle should be, so I changed the name to peanut butter bites.
This recipe is SO simple, and can be made using vegan friendly products (if you are a vegetarian / vegan).
There’s no baking involved, and very little “heat” needed, so give it a go. I think it took me about an hour to make them – from start to finish; and the whole outcome cost less than £2.
If you have any fancy boxes, you could even pop a few of the bites in to a box, tie a ribbon around, and you have an amazing, homemade, frugal gift.
270g (9.5oz) peanut butter (smooth or crunchy)
40g (1.4oz) unsalted butter
140g (4.9oz) icing sugar
Chocolate (I used 300g / 10oz, but I had some left over)
- Line a baking sheet with greaseproof paper.
- Ensure that you have enough room to fit the baking sheet in to your fridge – this is very important!
- Put your peanut butter and butter in to a microwavable bowl, and heat on full power for 15-30 seconds. I checked after 15 and 20 seconds, but needed longer, so I allowed for the full 30.
- Transfer the butter mixture in to a mixing bowl, and mix thoroughly, until the butter and peanut butter have combined.
- Carefully sift in the icing sugar, bit by bit, and mix well. I used about a third at a time. Ensure that you have thoroughly mixed in the icing sugar to the butter mixture.
- Using your hands, break off a little of the peanut dough, and roll quickly in between your palms to make a ball, approximately 1 inch in diameter, and place each ball on to the lined baking sheet. If, like mine, towards the end of the dough, it stops wanting to stick together, squeeze it a little in your palms to soften, and roll into a ball again.
- Place the baking sheet in the fridge for about 20 minutes.
- After about 20 minutes, break up the chocolate in to small pieces, and place in a glass bowl – be sure that the glass bowl can sit on the top of a pan of water. The base of the bowl should not touch the water.
- Bring the pan of water to the boil, and allow the chocolate to melt completely.
- When the chocolate has fully melted, switch off the heat, and bring out the peanut butter bites from the fridge.
- Roll each bite in the melted chocolate, allowing any excess chocolate to drip off. I used two forks, and gently tapped the fork on the edge of the glass bowl to allow the excess chocolate to come away.
- Place the now chocolate covered bites back on to the baking sheet, and repeat until you have covered all peanut bites.
- When you have completed covering the bites, if you wish, you can cover them in sprinkles, or (as I did) just sprinkle a couple on the very top.
- Return to the fridge for approximately 20 minutes, or until the chocolate has set.