As we approach the Bank Holiday Weekend, TA would like to share some recipes to see you through the lockdown! We have tried our best to round up the recipes from our 2018 Bake Off Challenge but some are so secret they cannot be shared… Try your best to get them directly from the source! Tag us in your creations 🙂
Thanks to Doves Farm
180°C, Fan 160°C, 350°F, Gas 4
Thanks to Hazel Wallace
100g peanut or almond butter
85g maple syrup or honey
60g butter or coconut oil
2 tbsp cocoa powder
Mini Eggs (or any kind of chocolate ball)
1) Melt the oil or butter in a pan over a medium heat. Add the peanut butter and maple syrup. Stir until smooth. Add the cocoa powder, stir until all the lumps have gone. Pour in the oats.
2) Using a spoon, scoop out portions of mixture onto a lined baking tray. Press into the shape of nests. Continue until you’ve used all your mixture. Add an egg to each and pinch the sides to keep it tucked in.
3) Let cool in the fridge or freezer until hardened. Serve cool or at room temperature. Store in an airtight container in the fridge for freshness.