Baking is one thing that everyone should learn the basics of, you don’t have to master it but having some easy classics under your belt will come in handy. Whether you’re a chocoholic or you have a gluten intolerance. These five easy recipes will have you loving every bite.
Who doesn’t love a good chocolate muffin. They’re the perfect anytime snack or a cheeky treat after dinner. This recipe makes 12 amazing chocolate muffins, that you could share or keep to yourself.
- 2 cups (300g) of self-raising flour
- 1 cup (175g) of light brown sugar
- ½ cup (40g) of desiccated (dried) coconut
- ¼ cup (25g) of sifted cocoa powder
- 1 cup (250ml) of milk
- ½ cup (125ml) of vegetable oil
- 2 eggs, lightly beaten
- 2 teaspoons of vanilla extract
- 200g of chopped dark chocolate
- Preheat the oven to 180°C. Then line the muffin tin with paper cases.
- Place the flour, sugar, coconut and cocoa in a large bowl and mix to combine. Add the milk, oil, eggs, vanilla and chocolate and mix until just combined.
- Spoon into the tins and bake for 20 minutes or until cooked when tested with a skewer.
- Allow to cool in the tins for 5 minutes before placing onto a wire rack to cool completely.
For more information and other recipes check out: https://www.donnahay.com.au/recipes/desserts-and-baking/one-bowl-chocolate-and-coconut-muffins
Classic sponge cake
A sponge cake is a staple that everyone needs to learn. It’s perfect for those summer picnics and winter dinner parties. Whether you fill it with strawberries or other fruits, this cake will definitely please any crowd. This recipe serves 10.
- 6 medium eggs
- ½ teaspoon of salt
- 1 cup caster sugar
- ¾ cup self-raising flour
- ½ cup corn flour
- 500 ml thickened cream
- ½ cup strawberry jam
- Preheat oven to 180°C, grease 2 x 20cm cake tins and line with baking paper.
- In the bowl use an electric mixer with the balloon whisk, beat the eggs with the salt for 5 minutes until pale and fluffy.
- Gradually sprinkle sugar while still beating for a further 5 minutes. With a metal spoon, gently fold in sifted flours and pour into prepared tins.
- Turn the oven to 160°C, bake for 20 minutes or until well risen, pale golden and spongy in the centre. Immediately turn out of tins onto a cooling rack.
- When the cakes are completely cool, whip the cream and spread the jam on top of cake then with cream. Stack second cake on top and repeat.
For more information and other recipes check out: https://juliegoodwin.com.au/grandmas-sponge-cake-recipe/
Gluten free brownies
These rich chocolate brownies are gluten free. So anyone can enjoy them. These are perfect to have with a warm coffee or tea or even an after school snack. This recipe makes 12 amazingly tasty chocolate brownies.
- 250g unsalted butter, cubed, plus extra for the tin
- 250g dark chocolate, roughly chopped
- 4 large eggs
- 300g golden caster sugar
- ½ teaspoon of vanilla extract
- 100g gluten-free plain flour, sifted
- 60g cocoa powder
- ½ teaspoon of fine sea salt
- 150g milk chocolate chunks
- Heat oven to 180°C. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
- Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
- Beat the eggs and sugar together using an electric whisk for 8-10 mins. Gently fold through the cooled melted chocolate and vanilla with the flour, cocoa, salt and the chocolate chunks.
- Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins. Leave to cool a little in the tin before cutting into 12 squares.
For more information and other recipes check out: https://www.bbcgoodfood.com/recipes/gluten-free-brownies
Classic Apple Crumble
When I think of baking one thing comes to mind, Apple Crumble. It’s tasty, crunchy and warms you up on a cold winter’s night or day. But you don’t need to wait till winter to enjoy this amazing dessert. Why not make one now. This recipe serves 8 people.
- 1.5 kg mixed apples
- 150 g golden caster sugar
- 1 lemon
- 50 g unsalted butter , (cold)
- 100 g plain flour
- Preheat the oven to 200°C
- Peel and core the apples, then quarter and chop into 3cm chunks.
- Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
- Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
- Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
- Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
- Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.
For more information and other recipes check out: https://www.jamieoliver.com/recipes/fruit-recipes/classic-apple-crumble/
There’s a reason why so many people love and talk about scones. They’re perfect little fluffy clouds filled with jam and cream, it’s literal heaven. When it’s made right is to die for. This recipe makes 10 to 15 scones, depending on how big you cut them.
- 450g unbleached self-raising flour
- 1 pinch salt
- 1 tablespoon of baking powder
- 1 tablespoon of caster sugar
- 100g unsalted butter chilled
- 320ml milk
- 1 jar Raspberry or strawberry Jam
- Preheat the oven to 220°C. Sift the flour, salt, baking powder and caster sugar into a bowl. Dice the chilled butter and run into the flour quickly and gently with your finger tips, until the mixture resembles fine bread crumbs.
- Make a well and pour in milk. Using a fork, slowly combine the milk and flour until a soft dough forms. Don’t over mix.Turn the dough out onto a floured surface and gently press it into a disk, then roll it out until 2.5 to 3 centimetres thick.
- Using a round, straight-sided cutter cut shapes from the dough, rotating the cutter as you push down. This screwing motion leaves the sides of the scones open, which allows for better rising. Repeat this till theres no more dough. Spread the scones out on a baking tray and brush the tops with a little milk.
- Bake for twenty to twenty five minutes until risen and golden brown. Don’t be tempted to open the door in the first five minutes or the scones will not rise properly.
- Cool for five minutes on a wire rack, then place the scones in a tea towel lined basket and cover with the corners of the tea towel. Then spread with jam and cream and enjoy.
For more information and other recipes check out: https://www.maggiebeer.com.au/recipes/scones
With these five easy baking recipes under your belt, you’ll be the talk of the town or even your friend group. But why stop at five recipes, once you master these why not master some other recipes or experiment with these by adding different flavours or designs.