We know how important it is that our residents have a range of nutritious meals available to them, which is why we have a talented team on hand to create a varied menu full of healthy dishes, with the odd sweet treat thrown in for good measure!
Our experienced chefs have put together two simple sweet recipes that our residents love, perfect for you to make at home and enjoy with a cup of tea. They’re also the perfect recipes you can follow with children, so if it’s for a school bake sale or a tea party with friends, put your aprons on and get baking.
The vanilla biscuits can be made in to chocolate biscuits with just one simple substitute, and the brownies can be cut down from squares to triangles if you want to make more portions!
- 125g butter
- 63g caster sugar
- ½ tsp vanilla paste
- 150g self-rising flour
- 15 cornflour or 15g custard powder – if you would like to make chocolate biscuit, substitute with 15g cocoa powder
- Pre heat oven to 160c
- Cream the butter, caster sugar and vanilla paste together until it is light and fluffy.
- Add the self-rising flour along with the cornflour (or custard or cocoa powder) until forms a dough
- Then roll out to 20 walnut size balls
- Place on a baking tray and bake for about 14 minutes until golden
- 185g unsalted butter
- 185g dark chocolate (broken in to small pieces)
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate (chopped)
- 50g milk chocolate (chopped)
- 3 large eggs
- 275g golden caster sugar
- Preheat oven to 180c/160c fan/gas 4
- Line a shallow 20cm square tin with baking parchment
- Cut the unsalted butter into small cubes and put in a bowl with the dark chocolate
- Melt the butter and chocolate over a pan of hot water, stirring occasionally
- Sieve the plain flour and cocoa powder into a medium bowl
- Break the eggs into a large bowl, add the golden caster sugar and whisk until pale and has doubled in volume
- Add the cooled butter/chocolate mixture to the eggs and sugar. Gently fold together until combined
- Sieve the cocoa and flour mixture in to the butter/chocolate/eggs/sugar, fold to combine
- Stir in the white and milk chocolate chunks
- Pour the mixture into the prepared tin and put in the oven
- After 25 minutes, take out the tin and gently shake - if the brownie wobbles in the middle, it’s not quite done, so bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin
- Leave in the tin until completely cooled then cut