I want to stop buying cakes and biscuits

[Squidmission]

and make them myself.
Its mainly for the kids and lunchboxes.

Can anyone give me some good quick recipes for making a batches and that last for a while please?

I make some nice oat style bisuits:

3oz self raising flour
3oz porridge oats
3oz sugar
3oz butter/marg
1 tbsp golden syrup
1 tbsp milk

Mix the dry ingredients together in a bowl. Melt the butter/marg in a pan with the golden syrup and milk and then mix with the dry ingredients.

Spoon onto a greased baking tray and bake at 180 for 10-15 mins.

They are lovely and so easy to make!

oh I have a favourite frutiy farmhouse squares which is very easy and adaptable.

makes 20 squares
100g caster sugar
100g soft marge
2 eggs
1tblespoon milk
150g sr flour
glace cherries
apricots sultantasyou can use whatever dried fruit your child will eat. I also use the same recipe with chopped apple sometimes and it is yummy.

oven 180degC gas4.
Line shallow 18cm square tin. (Can also use round cake tin)

beat sugar and marge til fluffy. beat egg and milk together. beat into marge mix, alternately with flour. Stir in fruit, sprinkle top with a little sugar, bake 20-25 mins until golden brown.
allow to cool in tin, then remove and ut into squares.
can freeze or stores well in cake tin for around 3days.

what about flapjacks?

btw those recipies sound yummy... plan to try those biscuits

Thanks for these. I'm definitely trying both of those.
I've just made a batch of flapjacks with apricots and choc chip. They are very nice.[must remember that they are for the kids!]

easy blueberry muffins
Makes 14. oven to190C/gas 5.
Sift together 275g flour,
2 tsp baking powder,
½ tsp salt,
½ tsp ground cinnamon.
Cut 2 ripe bananas into chunks, and mash with fork (or whizz in blender)
Add 2 eggs,
130g soft brown sugar,
90g softened butter
and 1 tsp vanilla extract
blend again.
Pour this mixture into the flour mix, and stir well to combine.
Gently fold through 1 punnet blueberries. Spoon the mixture into muffin cases in a bun tin and bake for 25 minutes until risen and golden brown. Cool in the tin for 10 mins, then put on a wire rack to finish cooling.

They keep well for 3-4 days in an airtight container.

The blueberry muffins sound delicious.
Thanks for that recipe.
Ill be trying that too.

I make a fruit tea loaf every month or so, no fat in it apart from one egg. Can post recipe if you're interested, its very easy.

Lots of cookie recipes freeze well, so you can cook part and freeze the rest of the dough.

Baking which goes down well in lunchboxes:

Melting moments
Flapjack
Rock buns
Choc brownie
Rhubarb cake (summer)
Apple cake (in winter)
Countess pudding cut up as a cake

I use the BeRo recipes..here

Thanks for that list meltedmarsbars. I'd forgotten about rock buns! I'll look up a recipe for those.

I'd love that tea loaf recipe for myself taffetacat. No fat? It sounds brilliant

Tea loaf

for a 20.5cm/8 inch loaf tin
250ml tea
250g mixed dried fruit and peel
100g walnut pieces
butter for greasing
250g self raising flour
125g muscovado sugar
1 large egg

Boil kettle, make tea, chuck in dried fruit and peel and leave to soak for a few hours. Add the walnuts once the tea is cold. Preheat oven to 180c/350f/Gas 4. Grease loaf tin. Beat flour,sugar and egg into tea mix. Pour into tin and bake for 1 hour. Lower heat to 150c/300f/Gas 2 after that and give it 30 mins more. Don't serve until cold. It matures very well, wrap in foil and leave in airtight container for a few days.

If you want to be really naughty, its delicious spread with real butter.....

Flapjack

6oz Marg (butter not sticky enough)
4oz Sugar
1 tbs Golden Syrup

all melted on a low light, then turn of and throw in

8oz Chunky oats

Press into a tin and cook on 180 for about 15 to 20mins.

Oh and do the no cook white chocolate and apricot thingy from the recipy section, that's fab.

Maybe not for the little kiddies because of the high fibre aspect, but All-Bran loaf goes down a storm here.

1 x mug All-Bran
1 x mug milk
1 x mug sugar
1 x mug sultanas

Mix the above together and let it soak for a few hours/overnight. Then add

1 x mug SR flour

Pour into a 2lb loaf tin & bake for around 30 - 40 minutes at 170 degrees C.

I find I can reduce the sugar to around half a mug and no-one notices. Any sugar is fine. I have also played around with the dried fruit, using dried cranberries for instance or dried figs or mashed banana. Add cinnamon, or all spice for a change. If you use skimmed milk, the loaf is virtually fat free. It keeps well for 2 or 3 days wrapped in tin foil. And it's lovely slathered in butter.

elliemental - love the sound of your muffins but can I check that it is SR flour? Know that might be a bit thick of me but am not that good at baking