The world is currently a little upside with most of us in a lockdown situation of some sort.

And if you are in lockdown then there’s a good chance you are currently baking up a storm, either that or gardening. Both are an occupational hazard during this social isolation time we find ourselves in.

But even if you’re not in lockdown or if you’re reading this in two years time and can’t remember what the great lockdown of 2020 was all about, then it doesn’t really matter because these firm favourites of ours can be made anytime by anyone. We often make them to have with our ‘Smoko’. That's kiwi slang for a morning or afternoon tea (or coffee) break.  It’s a strong tradition in New Zealand thanks to our British influences.

All up, BBB (Bilingual Backpack Baby) & I have about 10 recipes that we enjoy making. They’re easy, tasty and not too time-consuming. They’re all recipes I’ve collected over the years from various friends and family and each is now named after the person I received the recipe from.

Some of our other favourite and reliable baking recipes come from a very famous New Zealand recipe book called Edmonds Cooking Book. First published in 1908 its sold over 3,000,000 copies (not bad for a country with a population just over 4 million). I’ll save these ones for a later post.

But on to the baking…..for those who don’t follow the cup measurement system, this may lead your head into a spin….but google the measurement equivalent and give it a whirl.

Aunty Kiri’s Chocolate Chip Cookies

75 grams butter

½ cup brown sugar

½ cup white sugar

1 egg

½ cup (or more) of chocolate chips

1 cup of flour

½ teaspoon baking soda

Instructions

1. Melt butter, add brown and white sugar. Mix.

2. Add 1 egg and mix again. Add the chocolate chips and mix.

3. Add flour and baking soda. Mix.

4. Place small balls on to a greased oven tray and bake at 180c for 8-10 minutes.

 (If you want them chewy take them out when slightly under baked (so closer to 8 minutes rather than 10 minutes).

Val’s Scones (New Zealand style)

2 cups self-raising flour (or if you’re in Denmark, use 2 cups flour (hvedemel) with 2 teaspoons baking powder (bagerpulver).

50-75 grams butter (more the better)

1 cup grated cheese (more the better)

Milk to mix

Instructions

1. Grate the butter and rub into flour (& baking powder)

2. Add grated cheese

3. Make a well in the middle of the bowl.  Fill well with milk, then mix together the scone dough.

4. Careful not to over mix.  Knead onto flour board and cut into squares.

5. Put on an oven tray that has been heating in the oven.  Rub butter on the tray (it will melt quickly, then put baking paper on oven tray) then place scones on the tray.  This helps gives them crispy bottoms.

6. Bake at 220c for 10 mins approx. 

7. Serve warm, sliced in half with butter and strawberry (or raspberry jam). Whipped cream on top is optional. We never have that, so our standard is just butter and jam as toppings..

Extra tip:  Turn tray around to help with even cooking after 8 minutes.

Natalie’s Brownie

125 grams butter (melt)

1 cup of sugar

1 teaspoon vanilla essence

2 eggs

1 cup of flour

5 tablespoons of Cocoa

1 teaspoon of baking powder.

Instructions

1. Melt butter, add sugar. Mix.

2. Add Vanilla essence if you are lucky enough to have some. If not, don’t worry about it. It’s not a deal breaker.

3. Add 2 eggs, and mix again.

4. Add flour, Cocoa and Baking powder. Mix. If the mixture is difficult to spread, then add a splash of extra milk. This will help create a moister brownie.

5. Pour into the brownie tin. Bake 180c for 30 minutes (slightly less is better otherwise it might dry out)

I wish you all great baking success! Let me know how it turns out and if you need me to clarify anything.

You got this.

Meet the faces behind the recipes here…

(left to right)

Chocolate Chip Cookie Kiri, Cheesy Scone Val, and Brown eyed Natalie.

All are dear friends and all are almost as sweet as their treats!