Our favourite show is back on TV, and boy are we excited. It’s not just that we’ve missed Mary and Paul’s faces (because we have), we’re excited to get back in the kitchen and get baking. So, to warm up our ovens and to celebrate the latest series of The Great British Bake Off, we’ve asked our own Star Baker, Nila Holden to give us a less ordinary recipe we can all try at home.
So, without further ado it’s over to Nila. She’ll be teaching us how to make and decorate cupcake cookies. There will be no soggy bottoms with this recipe, we can assure you. Only the comforting smell of freshly baked biscuits and nodding heads from your panel of judges.
Makes approx 8 cupcake cookies
75g salted butter, cold from the fridge
275g plain flour
1 tsp baking powder
95g caster sugar
1 small free range egg, beaten
2 tbsp golden syrup
1 tsp vanilla extract
1. Preheat your oven to 170°c.
2. Sift the flour and baking powder into a mixing bowl and add the caster sugar. Grate the cold butter into the mixing bowl. The colder your butter, the easier this will be. If it’s simpler, you can instead cut the butter into small cubes and add to the bowl.
3. Rub the butter into the dry ingredients using your fingers until the mixture resembles fine breadcrumbs.
4. Crack the egg into a separate bowl to ensure you don’t get any rogue shell, then beat. Add the golden syrup and vanilla essence to the beaten egg and mix thoroughly.
5. Scoop a well in the dry ingredients and pour in the mixture of beaten egg, golden syrup and vanilla essence. Mix together to form a dough. Try not to overwork the dough as this will make it tough.
6. Place the dough into a plastic food bag and flatten to form a disc shape. Refrigerate for 30 minutes to chill.
7. Meanwhile, line a baking tray with baking parchment.
8. Remove the dough from the fridge and roll out on a lightly floured surface until about 5mm thick.
Using a cupcake cutter, cut out shapes and then transfer to the baking sheet. Lightly knead any off cuts and re-roll until you have 8 cupcake shapes.
Bake cookies for 12-15 minutes until just cooked and starting to brown. Remove the tray from the oven and leave to cool for a couple of minutes. Then transfer the cookies to a wire rack and allow to cool completely before decorating.
Decorating your cookies
What you’ll need:
Sugar paste in cream, pink and green colours (you can buy this in most supermarkets)
Icing sugar to dust
Lightly dust your surface with icing sugar. Roll out the cream sugar paste to a thickness of approx 4mm, using the cupcake cutter, cut out a shape.
Take a cupcake shaped cookie. Lightly brush with cooled boiled water.
Using a palette knife, lift the cream sugar paste shape and gently place on the cookie, making sure to line up the edges.
Roll out your green sugar paste to a thickness of approx 4mm. Cut out a cupcake shape. Using a knife, cut half way along to form the wrapper shape.
Take the pointed end of a clean paintbrush and lightly indent the sugar paste to make the grooves of the cupcake wrapper.
Carefully lift from the board using a palette knife and place on the cookie shape, carefully lining up the shape to the edges of the cookie. Gently press down to ensure it has stuck firmly to the cream sugar paste underneath. Next roll out a small amount of pink sugar paste. Using the cupcake cutter cut out a circle shape for the cherry on top. Place on top of the cookie shape.
If you have a stitching tool, you can use it along the edges the cookie, or just leave it as it is!
And there you have it – a gorgeous sugar paste-covered cupcake cookie! Perfect with a cuppa.
For more beautiful, handmade designs by Nila, visit her notonthehighstreet.com storefront now.
Want to try Nila’s recipe, but need some new equipment? Why not try our selection of baking accessories.