Mitzie Wilson and Matthew Drennan - Delicious magazine baking

The idea of baking being a skill passed down from parent to child is lovely notion, but of course its not always the case these days. In fact, as a nation we have all but forgotten how to bake a loaf of bread or make a simple Victoria sponge cake sandwiched with jam and cream and dusted with icing sugar. Home economics went out of the school window and shop-bought became the modern way.
The truth is, though, baking is not a skill we need to be scared of. While many savoury recipes can be interpreted to suit individual tastes, successful baking relies on one undisputable rule: stick to the recipe. Follow it to the letter and you wont go wrong. And you cant beat that home-baked taste; a cake made with fresh, good-quality ingredients is a world away from a shop-bought version.

But the pleasure doesnt stop there; an afternoon spent in a warm kitchen making your own bread rolls, biscuits or chocolate brownies is a rewarding undertaking thats second to none.
In this book youll find all the classics that are essential to any kitchen armoury, such as Coffee and walnut cake, meringues, fresh white bread or chocolate chip cookies, alongside new inventive bakes such as Gooseberry streusel cake with elderflower syrup, courgette muffins, chocolate beetroot cake and basil and goats cheese cornbread.
At delicious. magazine all the recipes are tested in our kitchen until we are satisfied that they will read, cook and taste to the highest standards, every time.
Matthew Drennan
delicious. Magazine Editor

All the recipes in this book list only metric measurements (also used by Australian cooks). The conversions listed here are approximate for imperial measurements (also used by American cooks). 1 x UK or Australian teaspoon is 5ml
1 x UK tablespoon is 3 teaspoons/15ml
1 Australian tablespoon is 4 teaspoons/20ml Simple, light and very more-ish, these are perfect either for breakfast, with coffee or as part of afternoon tea. MAKES 8 MUFFINS TAKES 15 MINUTES, 22-25 MINUTES BAKING, PLUS COOLING250g self-raising flour1/2 tsp baking powder1/2 tsp bicarbonate of soda115g golden caster sugar75g dried sweetened cranberries100g plain chocolate (at least 50% cocoa solids), choppedAbout 125ml milk75ml sunflower oil1 medium egg 1. Preheat the oven to 180C/fan 160C/gas 4.

Line a 12-hole muffin tin with 8 paper muffin cases.
2. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and stir in the cranberries and chocolate.
3. In a small bowl, combine the milk, oil and egg, and whisk to blend well. Add to the dry ingredients and stir briefly until just combined. Dont overmix the mixture should be thick and sticky.

Stir in a splash of milk if it looks too dry.
4. Spoon into the muffin cases. Bake in the oven for 22-25 minutes, until golden, risen and firm, but springy. Remove and cool in the tin for 5 minutes, then transfer to a wire cooling rack. Serve warm. Variation Make these muffins with any dried fruits such as raisins, cherries, strawberries or chopped apricots.

You could add nuts instead of chocolate and a little ground mixed spice too.

This traditional favourite tastes as great as ever. Bake up a batch to serve at a party or keep in an airtight tin to enjoy whenever your sweet tooth strikes. MAKES 21 SQUARES TAKES 20 MINUTES, 20 MINUTES BAKING, PLUS COOLING
7 tbsp raspberry jam3 egg whites100g caster sugar150g desiccated coconutToasted coconut flakes (optional)For the pastry base100g butter, plus extra for greasing200g self-raising flour50g caster sugar2 egg yolks 1. Preheat the oven to 180C/fan 160C/gas 4. Grease a deep non-stick baking tin (about 17.5cm x 27cm x 4cm deep).
2.

First make the pastry base. In a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks and 2 tablespoons cold water to form a moist dough. Press evenly into the base of the tin, then spread the jam on top.
3. In a clean bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold in the sugar and coconut.

Spread over the jam, then scatter with the coconut flakes, if using. Bake for 20 minutes, or until the topping is golden. Cool in the tin, then cut into 21 squares to serve.

Give yourself a treat with these simple-to-make lime and coconut fancies. MAKES 12 SLICES TAKES 20 MINUTES, 40-45 MINUTES BAKING, PLUS CHILLING AND COOLING
200g unsalted butter, softened, plus extra for greasing250g plain flour30g icing sugar1 egg, lightly beaten
For the lime and coconut topping6 eggs375g caster sugar25g plain flour25g cornflourFinely grated zest and juice of 3 limes75g fresh coconut, shaved 1. Grease and base-line a 23cm-square baking tin.

Put the butter, flour, icing sugar and egg in a food processor, and whiz to a soft dough. Press well into the tin, making sure it goes into the corners, and chill for 30 minutes.
2. Preheat the oven to 180C/fan 160C/gas 4. Bake the pastry base for 20-25 minutes until pale golden.
3. Meanwhile, make the topping. Whisk the eggs and add the sugar, flours, lime zest and juice, then whisk until pale and smooth.

Pour on to the slice base and sprinkle over the coconut shavings. Dont worry if it seems thin; some mixture will go down the side of the pastry but it will set on cooking. Bake for 20-25 minutes, until set and lightly golden. Cool in the tin, then cut into squares and lift out one by one.

These bars are packed with seeds and nuts for a tasty vitamin-powered snack. MAKES 12-14 BARS TAKES 15 MINUTES, 30 MINUTES BAKING, PLUS COOLING
175g butter, plus extra for greasing175g golden syrup250g light muscovado sugar350g rolled oats50g pumpkin seeds50g golden linseed50g hemp seeds50g flaked almonds