Finally I have managed to make doughnuts!! 

I have had many disasters when attempting doughnuts and they have all failed until now! Behold, strawberry doughnuts! Baked, not fried!

SUCCESS! 

This weekend I finally got around to making jaffa cakes! 
I’ve had the recipe bookmarked for a while but kept avoiding it, not sure I would be able to make anything that is even close to the classic Jaffa cake. 

Not only are these straight forward to make, they smell amazing and I have been told today by my happy co-workers - the sponge is nicer then that of the original! YIPPEE! 

You can find the recipe here:
http://www.bbc.co.uk/food/recipes/homemadejaffacakes_91480

I used less chocolate then the recipe says and still had plenty left over. I also had a lot of orange jelly left so you could make two batches of the sponge. :) 

When I posted the pictures of my millionaire shortbread, I did infact write out the recipe but for some odd reason, it didn’t post. So here I am again! :)

I had always thought millionaire shortbread would be really difficult and time consuming to make. Turns out I was wrong. They are really easy!

To begin..
The shortbread
250g butter (softened)
50g caster sugar
250g plain flour
125g cornflour

I found my shortbread to be a touch too short so perhaps use a little less cornflour.

Line a 11x8 inch baking tray (I think the one I used was a little smaller but it did the trick!)
Pre-heat the oven to 170*c.
Cream the butter & sugar together until pale and fluffy. Stir in your flour and cornflour. This is the part to get your hands dirty and put down your wooden spoon.
Form the mixture into a smooth dough, once you have squish out evenly in your baking tray, right up into every corner.
Be sure to prick with a fork otherwise you will get air bubbles.
Put into the oven for 20minutes (turning half way through time to ensure an even golden colour) leave to cool while you start the caramel…

The Caramel
175g butter
175g caster sugar
4 tablespoons of golden syrup
1 can (400g) of condensed milk

Put all your ingredients into a pan and heat slowly over a medium heat.
Keep stirring until mixture has combined and butter has melted. Bring up to a bubble but be careful not to boil and to keep stirring. You don’t want it to spit and burn you!
Keep simmering and stirring for 5 minutes until it has thicken and turned golden in colour.
Pour over your cooled biscuit and leave to set for half an hour to an hour.

The chocolate
350g chocolate (plain, milk, dark - whatever takes your fancy! I used plain)

Melt the chocolate & pour over the caramel, pop it into the fridge for a few hours. I left mine over night.
Once set, you can cut into pieces as big or small as you like!!