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From Nadiya Hussein’s Gingerbread Man to Honey and Cereal Halloween Mommy




Star Anise Gingerbread Man

Will be about 40

175g Golden Caster Sugar 6tbsp Clear Runny Honey 1tbsp Orange Juice 1tsp Vanilla Essence 2tbsp Crushed Ginger 1tbsp Crushed Star Anise (requires spice grinder or can be replaced with the same amount of crushed nutmeg) 200g Unsalted butter 450g Plain flower, sifted Also (additional for dusting) 1 tsp of soda tsp salt Write an icing tube for decoration

Put powdered sugar in a pan and add honey, orange juice, vanilla extract, ginger and star anise. Gently heat on medium heat and stir until all the sugar has melted. Remove from heat and add butter. Stir until it melts and let it cool.

When it cools, sift the flour using a sieve, add baking soda and salt, and combine the dough. Wrap the dough in plastic wrap and let it cool for at least 2 hours.

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Spread oil-resistant paper on the two top plates. Remove the dough from the refrigerator, unwrap it, and use a rolling pin to spread it to a thickness of about cm on a lightly floured surface. Cut the shape with a gingerbread man cutter. Collect the offcuts and rewind the dough if necessary.

Place the gingerbread man on a side-by-side top plate and transfer to the freezer for 10 minutes to harden.

Preheat the oven to a fan / gas mark 6 at 180 ° C.

Transfer the sheet to the oven and bake for 12-15 minutes until the edges are golden. Allow to cool on the sheet for 10 minutes, then transfer to a wire rack and decorate the gingerbread man with icing.

Wilton Bradley’s Children’s Nadya Hussein Deluxe Baking Set Recipe and Her Book, Nadiyas Bake Me Story

Chocolate chip cookies

Will be 10

Chocolate Chip Cookie (Recipe: Oil, Baking Tray 50g Sugar 50g Butter 1 Egg yolktsp Vanilla Extract 75g Homegrown White Flour 50g Plain Chocolate Chip

Preheat the oven to 190C / 170C fan / Gas Mark 5.

Rub the oil inside the two baking trays or insert a baking liner. Put sugar and butter in a mixing bowl and stir until smooth. Add egg yolk and vanilla extract and mix until melted. Mix the flour. Add chocolate chips and stir.

Take a small spoonful of the fragile mixture and form 10 balls. Place the balls in the baking tray at sufficient intervals. Flatten the ball slightly with the palm of your hand. Bake for 12 to 15 minutes. When it’s cold, keep your cookies in a closed can. recipe provided

Rocky road cake

Will be 6-8

Rocky Road 6 Digested Biscuits 135g Soft Butter 200g Chocolate 2-3t bsp Golden Syrup 100g Mini Marshmallow Freezing Sugar (Dust) Raisins or Dried Fruits

Put the biscuits in a freezing bag, grab a rolling pin and give them a good old basketball shoe! Make sure you have a mixture of crumbs and chunks.

Gently melt butter, chocolate and golden syrup in a large saucepan. Stir constantly until all the chocolate lumps are gone, then remove from heat.

Take biscuits, marshmallows and dried fruits, pour them into the mixture and stir everything well until completely covered.

Line the baking tray with baking paper, pour the mixture into the can and smooth with a spatula.

Place the tray in the refrigerator and allow it to cool for up to 2 hours or until the mixture has set. Finally, remove from the can, sprinkle with powdered sugar and cut into squares before pushing.

Recipe provided: Cartridge

Lemon and honey cupcakes

Serve 4

Lemon and honey cupcakes (Photo: Steve Lee)

For cupcakes:

150g butter, softened caster sugar 100g honey 50g 1 lemon, 2 finely grated rind eggs, 150g beaten homegrown flour 3tbsp lemon juice

To decorate:

Butter 100g, Softened 225g Icing Sugar 50g Low Fat Soft Cheese 1tbsp Honey 1tsp A few drops of finely grated lemon zest Yellow food coloring Edible sprinkles, sugar flowers, small sweets

Preheat the oven to 190C / 170C fan / Gas Mark 5.

Place 12 silicone or paper cup cake cases in the buns tray. Using a wooden spoon or your electric whisk, mix the butter, sugar and honey until light and creamy.

Beat with lemon zest. Add eggs gradually and beat well between each addition. Sift the flour, gently fold it with a large metal spoon and mix, then add lemon juice to soften it.

Spoon the mixture into the cake case.

Bake on the shelf in the middle of the oven for 20-22 minutes until it rises and turns golden. Let it cool in a can for a few minutes, then transfer the cake to a wire rack and let it cool completely.

To make frosting, beat the butter in a bowl until smooth and creamy. Gradually sift the powdered sugar and tap well between each addition. Mix low-fat soft cheese, honey, lemon zest and food coloring. Pipe or spread on top of the cake to decorate.

Store in a cool place and eat within 3 days.

Recipe provided by:

Honey and cereal Halloween Mummies

For 16 people

Honey & Cereal Halloween Mommy (Recipe: Loews Honey) Honey 150g Smooth Peanut Butter 200g Puffed Grain 2 Bags White Candy Melt 1 Box Candy Eye 16 Lollipop Sticks

Pre-line the 9 “x 9” silicone square baking tray with plastic wrap.

Warm in a pan until the honey is thin and begins to foam. Remove from heat. Stir the peanut butter until completely mixed. Add puffed grains and make sure all bits are coated with the mixture.

Roll the mixture on a pre-lined baking tray. Wet your hands and push down on the mixture very hard to make sure there are no air gaps. Set in the freezer for up to 2 hours. When it hardens, remove it from the freezer, thaw it a little and cut it into 16 equal rectangles.

Return to the freezer for another 30 minutes.

Put one bag at a time in a mug and heat the melting candy in the microwave. You need to do this with a burst of 30 seconds. Stir and repeat until ready for use.

Pre-arrange the baking parchments in a 32cm x 22cm x 5cm baking tray. Soak the bottom of the lollipop stick in melted chocolate, insert it into the shortest length of puffed cereal, and cover the base with chocolate. Repeat this step for all treats, put in the fridge and set for 10 minutes.

Once the treats have adhered to the sticks, you need to soak them in a mug of melted candy melt to cover the entire candy. Repeat this procedure for all treats and put it back in the fridge to set it.

Place the remaining melted chocolate in a piping bag (or you can use a sandwich bag if you don’t have it in your hand) and cut off the edges. Take the snack out of the fridge and use a piping bag to place the two dots in the middle and stick them on your eyes.

Then go from left to right and move the piping bag back and forth to give the treat a mummy effect. Then you have a layer that represents the mummy’s bandage.

Put it back in the fridge and let it sit for another 10 minutes. Once set, place it on the Halloween table for everyone to enjoy.

Recipes by Shelina Permalloo at

Nutella stuffed muffins

Make 6 big muffins

Nutella stuffed jumbo chocolate muffins 75g dark chocolate, chopped 50g Nutella 175g home grown wheat flour 25g cocoa powder tbsp baking powder tsp salt 2 large eggs 75ml vegetable oil 60ml whole milk 1tsp vanilla extract 50g sugar 75g milk chocolate chips 6 heaps tsp Nutella

Preheat the oven to a 180C / 160C fan. Spray a cake release or a small amount of buttered grease on a 6-hole silicone muffin tin. Place chopped chocolate and nutella in a bowl and stir in the microwave 2-3 times for 20 seconds until melted and smooth.

Transfer flour, cocoa powder, baking powder and salt to a bowl.

In a separate bowl, use a balloon whisk or hand mixer to whisk eggs, oil, milk, vanilla, and sugar vigorously. Add the melted chocolate / Nutella and stir together until mixed. Pour the damp into the dry ingredients and mix without overmixing. Add chocolate chips and fold them together.

Fill the muffin holes halfway with batter. Add a heaping teaspoon of Nutella to each and cover with more batter. Bake for 20-25 minutes until the muffins are firmly raised.

Allow to cool in the can for 5 minutes before producing results. Serve warm in the oven or reheat in the microwave for a few seconds.

Recipe provided by:

Victoria sponge

For 6-8 people

Victoria sponge

For cakes:

Caster sugar 200g, butter 200g, 4 eggs, beaten egg 200g Home grown powder 1tbsp Baking powder 2tbsp Milk

For stuffing:

100g butter, 140g softened powdered sugar, sifted vanilla essence drop (optional) 170g high quality strawberry jamming sugar, decorate

Heat the oven to 190C / fan 170C / gas mark 5. Butter two 20 cm sandwich cans and line with non-stick baking paper.

In a large bowl, mix sugar, butter, eggs, home grown flour, baking powder and milk until smooth and soft butter.

Divide the mixture into cans and smooth the surface behind a spatula or spoon. Bake for about 20 minutes until it turns golden and the cake bounces when pressed. Turn on the cooling rack to allow it to cool completely.

To make the contents, beat the softened butter until smooth and creamy, then add the sifted powdered sugar and vanilla extract in small portions. Spread this butter cream on the bottom of one sponge. Place the strawberry jam and sandwich the second sponge. Sprinkle a small amount of powdered sugar before serving.

Place in a closed container and eat within 2 days.

Recipe provided: Cartridge

Apple strudel flap jack bite

Will be 16

Apple strudel flap jack bite

For flap jacks:

125g butter 125g brown sugar 2tbsp golden syrup 250g oats

For apple stuffing:

6 apples (peeled, cored and chopped into cubes) 1 tbsp water 1 tbsp cinnamon 2 tbsp brown sugar 100 g sultana

Start by making an apple filling. Put chopped apples, cinnamon, tap water and sugar in a pan. Boil on medium heat for 20 minutes. Add sultana 5 minutes before the end. Place it on one side and start making flap jacks.

Preheat the oven to a 200C / 180C fan. Place baking paper in a 20 cm x 20 cm baking can. Melt butter, brown sugar and molasses in a pan and remove from heat. Combine with a mixture of melted oats.

Spoon half of the flapjack mixture into the baking can, pressing firmly behind the spoon. Add a layer of apple and cinnamon filling. Cover the apple layer with the rest of the flapjack mixture and press firmly again to flatten it. Bake in the oven for 30 minutes.

Keep the flap jack in the can until it cools so that it does not crumble. Cut into 16 bytes.

Rachel Bastin’s recipe provided at

Jam tarts

Will be 18

Jam tart 150g plain white flower 75g butter, softened 50g caster sugar 6tbsp cold water 200g your favorite jam butter, tart tray flower, dusting

Preheat the oven to 180C / 160C fan / Gas Mark 4.

Place the flour and butter in a large bowl. Using a pastry blender or fork, add the butter to the flour until it looks like bread crumbs. Add sugar and stir. Stir with enough water to put the balls of soft dough together. Cover the dough and leave it for 15 minutes.

Rub a little butter inside the 12-hole tart tray. Sprinkle the workbench with flour, place the pastry in the middle and sprinkle with flour.

Stretch the dough to a thickness of 1 mm. Select a pastry cutter or cup that is slightly larger than the hole in the tart tray and push it into the dough to make a circle. Lift the pastry circle onto the prepared tray.

Collect the offcuts in a bowl of dough, roll them out again, and cut another circle for the second tray. Place a teaspoon of jam in the center of each tart.

Depending on the size, bake for 12 to 18 minutes and enjoy. recipe provided

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