BAKING ON AN APRON-STRING

While we were staying home and saving lives many of us also spent a good few hours in the kitchen trying new recipes or baking things that we don’t usually have time to make. We loved seeing your creations!


Not being able to give away our baking was quite challenging, after all that’s what we do! Now that we can get back to business, we have some ideas to help you give, without giving yourself a headache. We know things are different for a lot of people now.


So if you’re looking to tighten your apron-strings this year, we’ve got you covered. Delicious treats, with plenty of aroha, that are quick and friendly on the wallet.


We’ve always said that it’s not about the baking. Our recipients tell us, time and again, that knowing someone cared enough to make them a treat is what makes them feel supported and more hopeful. It doesn’t matter what the treat is, as long as it’s made with love.


We’ll post a new recipe every few weeks. Share yours too - what’s your favourite cheap treat?


Here's one to get you started - this recipe is from the GBB book Bloody Good Baking:


Golden Delights

125 grams butter, melted

1/2 cup (100 grams) sugar

1/3 cup (75 grams) brown sugar

1 egg

1 teaspoon vanilla

1 cup (140 grams) plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (75 grams) rolled oats

a couple of handfuls of whatever mix-ins you like! some suggestions are:

chocolate chips or chopped chocolate

dried fruits

sprinkles

nuts

broken up pretzels


  • Using a hand-held beater (or a whisk or old-school hand beater) beat the butter and sugars together to mix.

  • Add the egg and vanilla and beat until thick.

  • Fold in the flour, baking powder and salt.

  • Fold in the oats and extras. The mixture will be very sticky

  • Use wet hands to roll tablespoons of dough into balls. Place them a few inches apart on baking sheets lined with baking paper and flatten lightly with the palm of your hand.

  • Bake for 10 to 12 minutes at 180C until golden and starting to crisp at the edges.

  • Let them cool for a few minutes before transferring to a rack to cool completely.



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