Traybake...

We've been wondering how I've had this blog going for the best part of a year and not yet posted this recipe? It's one of my family signature snacks, so it was always going to end up on here. The truth is that I think I simply hadn't made it in that time; you might say it was taking a bit of a break, but this time it certainly came back with a bang. One of the best batches ever made.

There are tonnes of chocolate and bicuit based fridge-set traybake (just 'traybake' for short) recipes out there, they all offer something slightly different. I've experimented with various additions and quantities in developing this over the years and settled roughly at the recipe you'll see below. It's a development of my Grandma's recipe, which has been a staple at many a family get together and always eagerly looked forward to. You can muck around with it, but please (for mine and my Grandma's sake) don't switch the biscuits for Ginger Nuts and don't add marshmallows. That's not traybake.

...well, go on muck around if you must. That's what baking's about, but keep it quiet.

• Melt the butter and chocolate in a pan over a very low heat. Keep an eye on it, stirring often.
• Meanwhile, crush the biscuits and hazelnuts in a mixing bowl with the end of a rolling pin. You want a good variety of biscuit piece sizes, ranging from around 1p coins to dust. If you want my opinion it's best at around 25% larger pieces, the remainder as dust. You just need to crack the hazelnuts.
• Add the fruit and coconut to the bowl and stir through.
• Drizzle the condensed milk over the mix then pour in the chocolate and stir thoroughly.
• Press down flat in a 20 x 20cm tray lined with baking paper and refrigerate until set.
• When it is set, cut into squares or if you want, melt a further 4oz of chocolate and spread over the top and set before cutting.

Notes:
• The condensed milk is a 397ml can so you want about 200ml. It keeps for a week or so (maybe longer??) in a container in the fridge so you can make another batch.

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Mince Pies (from scratch)...

Mince Pies are Christmas essentials. There's loads of choice out there in the shops; deep fill, luxury, shortcrust, puff, lattice, big, small... However, they just aren't ever quite the same as ones you make yourself. This year I felt inspired to give homemade mincemeat a go, and turned to Delia for a recipe.

I was pleasanty surprised how simple it is, and so tasty too! Everyone should give it a go, you'll never look back.

Mincemeat: I followed Delia's recipe, except using pre-ground nutmeg as I couldn't get hold of fresh. Can't see this being a problem.
I've got some thoughts for variation below though.
This recipe makes LOADS of mince pies, so you'll have them coming out of your ears.

Pastry:
200g Plain Flour
100g Butter
1 Egg
2tbsp Icing Sugar

• Blend (by hand or mixer) the flour, icing sugar and butter to the breadcrumb stage.
• Add the egg to bind it together.
• Chill for an hour or so then roll out, cut into rounds and line a tart tin.
• Fill with a small teaspoon of mincemeat and top with smaller circles or christmassy shapes.
• Bake in a preheated oven (180°C) for 15-20 mins until golden brown.
• Cool on a rack and dust with icing sugar.
(makes at least 20)

Notes:
Potential variation ideas for the mincemeat...
• Add cranberries, should sharpen it up a bit.
• Add chopped dried apricot and use Amaretto liquer instead of brandy.

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Raisin & Walnut Scones...

The basic scone mixture is my Grandma’s tried and tested recipe, although no one can make them quite as well as her! For this variation I added fruit and nuts.

• Preheat your oven to 200°C
• Rub flour and butter together until it resembles breadcrumbs.
• Stir in the sugar, walnuts, raisins and lemon zest.
• Make a well in centre and add the eggs.
• Quickly combine into a soft dough that is just on the dry side of sticky.
• Roll out to ½ inch thick and cut into rounds.
• Bake for about 10 minutes on a greased baking sheet.


Notes:
• I have used ¼ wholemeal flour and ¾ white.
• Anything can be added to the main flour/butter/egg mixture, it's your choice.

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Fruit, Nut & Seed Flapjacks...

From River Cottage ‘Everyday’ book in the breakfast section. It’s very easy and very customisable to your own tastes.


• In a large saucepan melt the butter, sugar, PB and honey on a low heat
• Add the zests and the fruit for a bit as it is finishing melting
• Stir in the oats and most of the seeds
• Press into a tin (20cm x 20cm is good), drizzle a little more honey and sprinkle the last of the seeds on top
• Bake at around 150-160°C for about 30 minutes (golden brown at the edges)
• Cool in tin, turn out and cut into slices

Tastes even better the next day if you can wait
(makes about 12-15)

Notes:
• For the fruit and nuts use whatever suits your taste. I used figs, dates and raisins and a bag of sunflower, pumpkin and pine nut seeds from the supermarket. The original recipe suggests apricots, linseeds, poppy seeds.
• The orange zest in this recipe really breaks through the sweetness of the honey and the salty peanuts so unless you can’t stand orange I wouldn’t leave it out. That said I’m sure they’d be tasty either way.

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