March bakes

Puff pastry chicken parcel



Chocolate caramel flapjack



Chocolate brownies with raspberry sauce

These taste gorgeous and the raspberry adds a tangy flavour and a vibrant colour.

For the brownies
200g plain chocolate,
250g butter, 
300g caster sugar, 
4 eggs, 
2 teaspoon baking powder, 
80g cocoa powder, 
70g plain flour 

For the sauce

150ml double cream

15 raspberries

Step 1: melt the chocolate, butter and sugar together in a pan over a medium heat, stirring regularly
Step 2: once it is all melted take off the heat and leave to cool for 5-10 mins.
Step 3: mix the eggs in a jug.
Step 4: add the eggs and stir well.
Step 5: sieve the flour, cocoa powder and baking powder into the bowl and stir until all the ingredients are combined.
Step 6: pour into a brownie tin lined with baking parchment.
Step 7: cook in the oven for 20mins, these will be gooey when you take them out but ensure they aren't too wobbly.
Step 8: cut into squares.

Step 9: leave to cool.
Step 10: whip the double cream.

Step 11: crush up the raspberries and add them to the cream.

Step 12: put the sauce in the fridge to cool and set.

Heart shaped chocolate tiffin



Chocolate caramel shortcake



Chocolate caramel digestive slice

February bakes

Chocolate crispy cake

Ingredients

225g chocolate (milk or plain)

3 tbsp golden syrup

50g butter

125g cornflakes

Step 1: melt the butter, chocolate and goldn syrup in a pan over a medium heat.

Step 2: once melted take off the heat and add the cornflakes.

Step 3: stir well then pout into a tray/cake tin.

Step 4: put in the fridge for 2 hours to set.

Chocolate cake

Shortbread biscuits

January bakes

Chocolate chip cookies 

Cookie dough cupcakes