Caramel Crispy Bars

No word of a lie, these chocolate coated caramel crispy cakes are as addictive as a banned narcotic. I’ve made four batches in the past few weeks and before I could blink they’d all been hoovered up! You will make plenty of friends if you bring these to the cake sale – that’s if your new friends are quick enough to grab one before it’s too late. They only lasted a couple of minutes at yesterday’s charity bake sale… whole tray, gone in no time.

This is really my take on those Rice Krispie squares, which are sweet and gooey and for me: reminiscent of the treats a friend’s mum used to make with melted Mars Bars when I was young. It’s by no means guilt-free munching, but these bars are arguably healthier than those featuring melted Mars Bars and still just as delicious. I’ve combined syrup, sugar, Lotus Biscoff biscuit spread with vanilla for a wonderfully more-ish result that keeps you reaching for another.

I would definitely recommend a dark chocolate coating, any sweeter chocolate would push the needle on the sugar scale to overload, and besides the dark top contrasts so nicely with the lighter crispy base. This is most definitely another recipe to keep close to hand for those baking emergencies I was talking about last week.

Caramel Crispy Bars

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 16

120g caster sugar

170g golden syrup

100g Lotus Biscoff biscuit spread

1 tsp vanilla extract

100g Rice Krispies

75g dairy-free dark chocolate

20g dairy-free margarine

  1. Melt together the sugar and syrup until the sugar has dissolved. Stir in the Lotus spread to make a thick smooth mixture.
  2. Stir in the Rice Krispies and ensure they are well covered with the gooey syrupy mix
  3. Press into a lined baking pan [a small brownie pan is ideal] and place in the fridge to firm up
  4. Melt together the chocolate and margarine. Pour over the caramel crispy cake and spread out. I like to make a pattern with a fork to make it look pretty!
  5. Leave to set and then slice into squares or rectangles.

 

Rocky Road Bars

Do you ever have baked goods emergencies? Sudden needs/requests for a sweet treat when time is pressing? They happen to me all the time! Is it just me??

Take one of these scenarios: there’s a last minute email that it’s a class-mates birthday and ‘can you just provide a safe alternative’; you decide to go on a picnic and the snack section of the larder is totally bare but you know that energy will be required to last the day; or it’s bedtime and they suddenly remember it’s cake day the next day. Well other mums I come across laugh about last minute trips to the corner shop or petrol station for something to fit the brief. That’s not really an option for us, unless I wanted to send in a bag of sweets, so, on goes the oven and the baking begins. Normally just when I’m feeling more like settling down with a nice chilled glass of wine ūüėČ

The perfect option is a non-baked treat, one that can be whipped up with store cupboard ingredients, left to set in the fridge and then cut into squares. So coming up in the next week are a couple of absolutely blinding no- bake recipes. These generally seem to be some of the most popular things I make, so I’m guessing they’re pretty yummy. I’d advise to keep these recipes close to hand, for the last minute emergencies, and you can rock up with some wow goodies which are much finer that the petrol station offerings, the friendly option will certainly be the most popular!

First up is rocky road, certainly a childhood favourite for many, which never fails to please. My version has Rice Krispies as well as crushed up Bourbon biscuits for added crunch, mini marshmallows (use veggie or conventional whichever are your preference) for soft squidgy pillows and honeycomb pieces for little luxurious sweet nuggets to contrast with the rich dark chocolate. ¬†These are little bites of pure indulgence – nothing healthy here I’m afraid, just little sweet delights!

Rocky Road Bars 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 20 or so

300g dairy-free dark chocolate, roughly chopped

120g dairy-free margarine

50g golden syrup

200g chocolate biscuits, roughly crushed (I used Tesco Bourbon biscuits that are dairy, egg and nut-free)

50g Rice Krispies

50g mini vegetarian marshmallows (or use normal if you’re not vegetarian/vegan)

50g honeycomb pieces

  1. Line a rectangular  brownie tin with non-stick parchment
  2. Melt together the chocolate, margarine and syrup, either in a microwave or over a bain marie
  3. Stir in the crushed biscuits, Rice Krispies, honeycomb and marshmallows.
  4. Evenly spread into the tin and press down.
  5. [Optional] scatter over some sprinkles for an extra dose of fun
  6. Leave to set in the fridge.
  7. Dust with icing sugar and cut into bars.

Oreos – My Way and an issue with Tesco

 

I’m not sure if you follow me on Twitter or Facebook? (do follow the link in the sidebar if you’re interested). If you do, you might be aware of ‘cookie-gate’, with Tesco own brand Cookies and Cream Biscuits. If not, here’s a brief summery of the last nine months (it’s a very long and involved story so I won’t bore you with every detail)!

Oreos, the iconic American cream-filled cookies are vegan in the US, but for some bizarre reason they contain milk in the UK. However, Oreos seem to be everywhere, everyone eats them and my girls feel left out. Occasionally we’ll splash out on a ridiculously expensive imported US pack from somewhere like Urban Outfitters (oddly), but this is a very rare occurrence! So I was over the moon when I found the own brand Cookies and Cream biscuits in Tesco just before Christmas last year and couldn’t wait for us to taste test them.

Within seconds both girls had itchy mouths, tight throats and swelling lips. We administered antihistamine and everything was ok, but clearly there was something amiss with the ingredients in the cookies.

I contacted Tesco, returned the biscuits to store and an investigation took place. Well, they said an investigation took place. I was told that there were no nuts in the factory, and that milk didn’t produce that kind of allergic reaction (in their opinion milk allergy involves a stomach based reaction). That seemed the end of the matter for them, we hadn’t needed a doctor so I didn’t have any documents ¬†to provide which they wanted for any escalation. Here’s a copy of the letter they sent…

Then months later in early summer I came across allergy forums where others had had reactions to the same biscuits, and most bizarrely had different responses from Tesco, first claiming that there were nuts used in the factory, then that milk was used on the same line but they cleaned thoroughly between, and finally last week the biscuits (all batches) were recalled because they do in fact contain milk!

We were shocked after being so clearly fobbed off to start with, and that they now admit the biscuits do contain milk which was undeclared (in fact denied). We’ve gone back to them for at least an explanation. I just hope that nobody had a serious reaction in the past months whilst the biscuits remained on sale.

So, to make up for ‘cookie-gate’, I have revamped and improved my Oreo recipe. Who needs shop bought when these are so so much nicer!

‘Oreos’

 (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

Makes approx. 24 sandwich biscuits

3/4 cup hard vegetable fat

1 cup of caster sugar

2 tsps vanilla extract

1/2 cup dairy-free milk

1and 1/2 cups plain flour

3/4 cup cocoa powder

2 tsps cornflour

1/4 tsp salt

1/4 tsp bicarbonate of soda

Filling

1/4 cup vegetable fat

1/4 cup dairy-free spread

2 and 3/4 cups icing sugar

1/2 tsp vanilla bean paste

  1. Preheat the oven to 180 degrees centigrade
  2. Cream together the vegetable fat and sugar. When fluffy, add the dairy-free milk and vanilla. Mix well. If it looks like it’s split add a couple of tbsp of flour to the mix
  3. Sift in the remaining ingredients and bring together to a firm-ish dough.
  4. Place half on a sheet of baking paper, place more paper on top and roll out to 1/4-1/2cm thickness. Cut out rounds with a cookie cutter and remove the ‘in between bits’. Transfer to a lined baking sheet.
  5. Bake for 12-15 minutes. Cool on the tray for five minutes before moving to a wire rack.
  6. Repeat with remaining mixture until it’s all be used up.
  7. Meanwhile, make the filling. Whisk together the vegetable fat and dairy-free spread. Add the vanilla.
  8. Add the icing sugar in 1/2 cup measurements, until fully incorporated. It may look this breadcrumbs, so squeeze together to form a stiff paste.
  9. Roll out large grape size balls of filling and squish between two biscuits.

Homemade Dairy-free Digestive Biscuits

The latest in my ‘recreate a classic’ series, which I work on occasionally.

Digestives. We all know the digestive in the UK. They come as plain or chocolate covered. No plate of biscuits, selection box or office meeting is complete without a few of these tasty but wholesome biccies, and they’re normally the first to be eaten. There is something about the combination of wholewheat, and that sweet/salty balance which gives such a great all round flavour. Digestives are big hitters in the biscuit world.

It’s extremely difficult to come across dairyfree digestives. Doves Farm make some but otherwise they’re normally a no¬†go for us. And that is how these experiments come about. How did mine turn out? Pretty close ¬†I am happy to say. Dunk them if you are that way inclined (not me thanks!).

Dairy-free Digestive Biscuits

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes about 14

225g wholemeal flour

1 tsp baking powder

1/2 tsp salt

100g icing sugar

120g dairy-free margarine

30ml dairy-free milk

50g dairy-free chocolate (for chocolate coated biscuits)

  1. Preheat the oven to 170 degrees Centigrade
  2. Combine the flour, baking powder, salt and icing sugar in a bowl.
  3. Rub in the dairy-free margarine until the mixture resembles breadcrumbs
  4. Stir in the milk and bring together to form a soft dough
  5. Using plenty of flour, roll out and stamp out circles.
  6. Place onto greaseproof paper and prick with a fork or skewer
  7. Bake for 18-20 minutes, until golden.
  8. Cool on a wire rack
  9. For chocolate coated biscuits, melt the chocolate and spread over one side of the cooled biscuits, making an attractive pattern on top.

Raspberry and Chocolate Chip Sabl√© Biscuits, failed challenges and a fresh start.

 

Recently I’ve felt that my blog has gone off the boil, that my recipes were dull and not very inspiring, the photos were so-so and better resources could¬†be¬†found elsewhere. Maybe I needed a break, just to give it up or a fresh approach? These have been tough times in working out whether to invest any time and effort into creating and posting for my blog.

I think having a baked milk challenge approaching for both girls made me think that maybe it was becoming less relevant for myself too. Perhaps we had got to another stage of our journey that needed a new approach?

To be honest, we¬†were rather surprised when the Doctor suggested a baked milk challenge at our most recent appointment – it seemed out of the blue since they both had sizeable wheals from the skin prick results and we have certainly never been on the cusp of any ‘advances’ before. Actually, although we’ve¬†always been lucky enough to have had fantastic care from our allergy specialists, this year was different. The doctor was new and had a surprising approach, she wanted to discharge big S as she claimed that the appointments weren’t necessary and there was unlikely to be any further change at this stage. As most people who have tried know, it’s so hard to get under the care of a specialist that we really weren’t keen to lose this support. This particular doctor also said that skin prick tests were worthless and they should both have a baked milk challenge as it was the only way to really diagnose an allergy. I get her point to some extent, but those are not particularly helpful comments for the girls who have spent their entire lives having yearly skin prick tests!

Anyway she requested blood tests, about which Little S was rather nervous and tearful, hardly surprisingly as she’s previously had a difficult experience with a cannula involving lots of blood and bruises! I have to say that I was rather shocked by her response. She offered no compassion, despite being a paediatric doctor and said it was up to us if we had bloods taken, but if we did’t she’d write down that we refused her advice. I was dumbfounded, should a children’s doctor not have some understanding over the anxiety involved? Anyway, we did the bloods and Little S fainted as she stood up afterwards – it certainly was an eventful day.

Well the food challenge itself was the other week and in short: both girls failed. It¬†was upsetting and a setback, but not unexpected either.¬†Since the challenge my thoughts have turned back to my blog¬†and why I started it in the first place, why I felt the desire to help others in a similar position, and how hard I’ve found it myself.¬†I’ve also had some wonderful recent (and past) comments from readers, really lovely thoughts¬†that have made me feel that all my experiments and recipes are of use. I feel reinvigorated and excited about creating and blogging! Expect a flurry of innovation (I hope) to follow.

I really think I’ve found the holy grail¬†for¬†egg and dairy free biscuits with this recipe. They’re the perfect combination of crisp crunch, turning to ‘buttery’ melt and chew. You couldn’t ask for much more from a biscuit texture.

The combination of raspberry and chocolate is always one that works, it’s tried and tested. Do try using freeze-dried fruits in your baking, they add so much of the flavour and character without any ‘sogginess’¬†that fresh fruit can bring.

It really is essential to chill the dough before baking – an hour will do, at a push 15 minutes in the freezer will suffice. But if at all possible, chill for as long as possible for the very best textured biscuits.

Raspberry and Chocolate Chip Sable Biscuits

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes about 12-15

90-100g chocolate, chopped

2 tbsp chopped freeze dried raspberries

100g plain flour

pinch of bicarbonate of soda

75g dairyfree margarine

85g caster sugar

1/2 tsp good quality flaky salt, such as fleur de sel

  1. Cream together the margarine, sugars and salt.
  2. Gently mix in the flour and bicarbonate and combine to form a soft dough. Stir in the chocolate pieces and freeze dried raspberries.
  3. Form into a sausage shape and wrap in cling film. Place in the fridge to chill, you want it to be as cold as possible.
  4. Preheat the oven to 170 degrees centigrade.
  5. Line two baking sheets with parchment. Slice the cookie dough into 1cm slices and place well apart on the baking sheets.
  6. Bake for 11-12 minutes. They should have spread out nicely.
  7. Cool briefly on the sheets so they are stiff enough to move and then transfer to a wire rack.

Hot Cross Scones

 

Get it? Since Easter is all about Hot Cross Buns they have to feature. However, I also love scones, then why not link the two to make some wonderfully seasonal baked goodies which are a little out of the ordinary?

The spicing, with added fruit and peel (if desired), is to my mind, the taste of Easter. Who would have thought it would work so¬†beautifully in scone format (or biscuit as I believe they’re known in the US).

Obviously any Easter recipe must feature a cross so these little spiced scones are topped with a water icing cross which was more effective and maybe a bit more celebratory than a traditional flour paste version.

 

Hot Cross Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes about 12

 

220g plain flour

1 1/2 tsp baking powder

2 tbsp dairy-free margarine

2 tbsp caster sugar

1 tsp mixed spice

1/2 tsp cinnamon

Pinch of salt

Up to 100ml dairy-free milk

handful of dried fruit and 2 tbsp mixed peel (optional)

1-2 tbsps granulated sugar

1 tbsp dairy-free milk

  1. Preheat the oven to 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together the flour, salt, baking powder, sugar and spices. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the dried fruit and mixed peel if using.
  4. Pour in some of the oat milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
  5. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  6. Brush the tops with dairy-free milk and sprinkle over some granulated sugar
  7. Bake for 20-25 minutes until well risen and golden on the tops and bottoms
  8. Cool on a wire rack