17
Apr
Recipe Ingredients
- 250g SPAR Full Fat Margarine, at room temperature
- 250 ml SPAR Castor Sugar
- 625 ml SPAR Wheat Cake Flour (300 g)
- 2 ml vanilla essence
- 120 ml SQUILLOS chocolate hazelnut spread (160 g)
Recipe Method
- Beat the margarine and sugar together until creamy. Blend in the flour and essence.
- Roll or press out half the dough onto a sheet of baking paper to an A4 paper size. Do the same with the other half of the dough.
- Smooth the Squillo spread evenly across both.
- Lift up the baking paper at a long end, up off the worktop, and simultaneously causing the dough to continuously roll forward onto itself, into a Swiss-roll type log. Repeat with the second one. Work out any cracks by easing the dough with your fingertips, or moving and pressing each roll gently a few times on the worktop. Wrap them both in the baking paper, and chill for 30 minutes to firm up.
- Meanwhile preheat oven to 190 °C with oven shelf in the centre position. Line 2 large baking trays with a sheet of baking paper.
- Cut off 1 cm thick slices, and place them in rows onto the prepared baking trays. Bake for 10 minutes.
- Transfer onto a cooling rack to cool and crispen. Store in an airtight container.
Hints & Tips
The dough rolls can be made in advance and kept chilled, then sliced and baked next time you have the oven for something else, to justify the use of electricity for one baked batch.
09
Apr
This recipe is easy and lots of fun. Use dried fruit, nuts and seeds to decorate the biscuits.
- Prep Time: 25 mins Cook Time: 15 mins
- Makes: 10 – 16
Ingredients
- 50g SPAR Choice Butter
- 60 ml Soft Brown Sugar
- 1 SPAR Egg
- 30 ml SPAR Syrup
- 160 ml SPAR Wheat Cake Flour
- 80 ml SPAR Brown Bread Flour
- 2 ml Ground Ginger
- A Few Blocks of Chocolate (optional)
Method
- Preheat the oven to 180°C.
- Cream the butter and sugar in a bowl until smooth. Â Stir in the egg and syrup. Â Add the sifted flours and ginger and mix to a firm biscuit dough.
- Roll the dough out on a floured work surface. Cut out Gingerbread shapes using a gingerbread cutter. Place the biscuits on a greased baking tray.
- Press various seeds, raisins and glace cherries into the biscuits to make faces and clothing.
- Bake for 15 minutes or until golden
- Arrange the cooled biscuits on baking paper.
- Melt the chocolate in the microwave. Â Place the melted chocolate in a plastic sandwich bag, pushing it to one corner. Â Be careful, it may be hot. Snip the end with scissors and drizzle the chocolate to make crazy hair styles. Carefully lift off the paper when the chocolate has set.
03
Apr
Kids love to get involved in the kitchen. This is the perfect recipe to hone their baking skills. With any luck they'll soon be able to whip up a batch for your birthday or even Mother's Day
- Prep Time: 10 minutes   Cook Time: 1 minutes
- Serves:Â 1
Ingredients
- 1 SPAR Freshline Chocolate Chip muffin
- 6 pink and white marshmallows
- 25 ml SPAR icing sugar
- 15 ml boiling water
- 1 colourful sweet such as Smarties/Astro’s/JellyTots
Method
- Use a baller-tool or teaspoon to dig out a ball of muffin from its centre.
- Using kitchen scissors, snip 4 marshmallows (2 pink and 2 white) into a mug. Pour over boiling water from the kettle. Stir this until the marshmallows begin to melt. Microwave for 8-10 seconds on HIGH power. Stir to a smooth sauce.
- Fill the muffin cavity with some of the sauce. Pour the remainder in a pool on the serving side-plate.
- Using kitchen scissors, snip off 4 slices from each of a pink and white marshmallow; squeeze one end of each slice to form a petal shape, and position them on the muffin in an overlapping fashion like a flower.
- Place a sweet in the centre of this flower. Serve immediately.
23
Mar
BANANA WAFFLES
MAKES 4
INGREDIENTS
- 2 medium-size ripe SPAR Freshline bananas
- 3 Tbsp (45ml) sunflower oil
- 1 cup SPAR Cream (keep the rest for serving - you can also use normal milk)
- ¼ tsp salt
- ¼ cup SPAR Oats
- 2 ½ tsp baking powder
- 1 cup SPAR Cake Wheat Flour
- ½ tsp cinnamon
- chilled SPAR Coconut Cream for serving
- 2-3 Tbsp toasted almonds, chopped (optional)
- SPAR Freshline Berries and SPAR Golden Syrup for serving
METHOD
- Mix the bananas, oil and coconut milk well then add the salt, oats, baking powder and flour and fold through (don’t over mix).
- Oil a waffle pan with some greaseproof spray and add enough waffle mix to coat the pan - two ladles should do.
- Bake until golden brown and serve with SPAR Golden Syrup, a dollop of coconut cream, sprinkling of nuts and berries
