Why would you want to make Custard Creams at home, I hear you ask? Well, not all of live somewhere you can buy them easily at the grocery store and also, it turns out that they are very easy to make and really tasty.
It’s a shortbread recipe with added custard powder and buttercream filling. And as custard powder is essentially flavored cornflour, it helps give the cookies a nice snap and light texture.
Continue readingInterestingly, I have several variations on this Cherry Cookies recipe in the pages of my retro recipe books, so I thought I’d give it a go as it has two classic traybake ingredients – cherries and cornflakes.
Then, when I got my Cornflakes box out to weigh and crush the flakes, there was a very similar recipe on the back of the box! A little research later and it turns out the original recipe was a winner in the Pillsbury Bake-Off in 1950. This recipe isn’t exactly the same, as the original contained pecans and dates but it’s certainly close.
Chocolate and mint. A classic pairing found in two of the most popular recipes on the blog (No-bake Chocolate Mint Slice and Mint Aero Traybake). And now also featuring in these Mint Chocolate Melting Moments.
I decided to make a mint buttercream to sandwich my Melting Moments together, but there are numerous flavors that would work equally well here – vanilla, chocolate, raspberry. Choose your favorite and go with that! I use 2oz/55g/½ stick of butter mixed with 4oz/110g/1 cup icing sugar to make my buttercream, which I flavored with a couple of drops of mint extract and some green food coloring.
This No-Bake Chocolate Biscuit Cake Traybake goes by many different names, with subtle variations to the recipes. But the basic principle is a chocolatey mix with crushed biscuits and any additions you want. I kept it traditional, for me at least, by adding raisins and glacé cherries, but feel free to take liberties with the recipe and add other dried fruit, or even something like Maltesers!
Flakemeal Biscuits, Oatmeal Cookies – whatever you choose to call these – they are a simple, crunchy, tasty biscuit.
While their traditional name in Northern Ireland is Flakemeal Biscuits, I ended up calling them Oatmeal Cookies when Little Miss Traybakes asked what they were, as she looked at me blankly when I said flakemeal. I guess I had better get used to the language differences that will spring up over the years, but I will still try to keep her educated on the ‘proper’ words! My little US citizen shall be a bilingual baker!
These are possibly the nicest, most polite cookies you’ve ever met. And they love ice hockey. And maple syrup. Or perhaps they’re called Canadian Cookies for some other reason…
Probably, someone’s Aunt/Granny/neighbour got this recipe from a relative in Canada and they have forever been known as Canadian Cookies. We may never know! And, of course, my humble apologies to any Canadians reading this for the blatant stereotyping!
After some extensive brief internet research, I discovered that McVities’ Gipsy Creams were discontinued at least 10 years ago, so I can’t do a side by side comparison to see if this recipe is supposed to be a copy or if it’s just a similarly named biscuit.
And speaking of names, a lot of the internet seems to believe that Gypsy is spelt with a ‘y’ and my book and images of McVities biscuit wrappers spell it with an ‘i’. Either way, I’m not sure you’d get away with calling a biscuit a Gipsy Cream these days, but these are retro recipes, so the name stays.
Coconut features heavily in traybake recipes. Glacé cherries feature heavily in traybake recipes. And this recipe has both!
These cookies were simple and easy to make and when baked they had a nice crunch and weren’t too sweet.
Yet another bake that goes by different names – ginger nuts, ginger snaps, even ginger cookies, if you prefer. One thing the recipe does not contain is nuts, and even after consulting the oracle that is “the internet”, I don’t have a definitive answer on where that name comes from, so it shall remain a mystery to me.
This recipe is not from my books, but I was baking for a friend and this is a classic, so it’s the first of my ‘more’ recipes!
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