Life’s not all about veggies in our house, we enjoy a bit of baking now and again though try not to do it too often as willpower isn’t a strong point when it comes to the sweet and sugary things!
What started as a quick bun making session with my girls last weekend, somehow developed into a full on baking afternoon when we made Zesty Flapjacks care of the River Cottage (recommended), two trays of fairy cakes, a heap of the delicious wedding cake cookies from Mona Wise’s unputadownable family story/recipe book The Chef & I, and a tray of homemade granola bars from one of the girls magazines (torn out and thrust under my nose on several occasions recently until I caved in). The flapjacks barely lasted a day, Mona’s cookies were snacked upon and shared among school friends and teachers, the iced and decorated fairy cakes were bagged into portions and frozen (to save us from ourselves) and the hazelnut bars were added to lunch boxes daily until they ran out.
Once we’ve remembered how much we enjoy baking a flurry of it follows until waist bands tighten then we ease off until the next fancy takes us. The hazelnut bars were therefore made again before breakfast this morning, giving us another few days of home-made treats that aren’t full of additives and preservatives and me a feel good halo at the start of the day for knuckling down to some good old-fashioned baking before the usual busy day of activities follows.
Hazelnut Cake Lunch Bars Recipe
150g plain flour
1 tsp baking powder
150g soft brown sugar
1 free range egg, beaten
4 tbsp low fat milk
100g whole hazelnuts, halved
Note: raisins, apple or dried fruit would be a lovely addition to this recipe too
Preheat the oven to 180ºC and line a square cake tin.
Sift the flour, salt and baking powder onto a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Stir in the brown sugar then add the beaten egg, milk and nuts to the mixture and stir well until thoroughly combined.
Spoon the mixture into the prepared cake tin and level before baking for about 25 mins until firm to touch. Leave to cool then cut into squares.
Marge it’s 3am. Shouldn’t you be baking? Homer Simpson
these look good! printer icon makes it very easy to print out thanks.
They are Roisin! You might like to go a bit lighter on the nuts (unless you like your cake really nutty) and perhaps add a few sultanas into the mix. I’ve made a few batches of these now as they make great little healthyish snacks to the lunch boxes (depending upon how small you cut them). I didn’t realise there was a printer icon, thanks!
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