Mombie’s Cheese Straws

This is the recipe I know quite a few people have been waiting for. These cheese straws are always a huge hit when I make them, so much so I’m pretty sure it’s made some people who can’t stand me, tolerate me, which I’m not one for caring in my personal life if people don’t like me but in my professional life, a big part of my previous job was keeping people sweet and I find food is a massive winner in that respect (my sparkling personality aside).

Whenever we have family picnics (which we do at the zoo a lot), there has to be cheese straws, and its tradition in my family for these bad boys to make an appearance over the Christmas holidays too. You can even make the dough up, freeze it and bake it when needed which is great if you’re one of those organised sorts.

So here it is, Mombie’s Cheese Straws;

Ingredients

225g (8oz) Plain Flour

Pinch of Salt

1/2 teaspoon English Mustard Powder

100g (4oz) Butter (I use unsalted butter)

150g (6oz) Strong Cheddar Cheese (I often go a bit extra)

1 Egg Yolk

2 Tblsp Water

Milk for Glazing

Method

Pre-heat the oven to 190 degrees

Sift the flour with salt and mustard powder into a bowl.

Add the butter and cheese and rub until the mixture is like breadcrumbs.

Add the egg yolk and water and draw together until the mixture reaches a dough like consistency.

Roll the dough into a ball, cover with cling film and leave to rest in the fridge for at least 30 mins.

Dust a work surface and rolling pin with flour and roll out dough to roughly 2 mm thickness. cut into straws (or whatever shape you desire), pop on a tray and brush lightly with milk.

Bake in the oven for 15(ish) mins or until golden.

Remove from the oven and allow to set on the tray for a few minutes before transferring to a wire rack to cool completely.

Try not to eat them all at once.

As I say this is the bake is most popular with everyone I know, I would love to see photo’s of your bakes and how quickly they go!

Mombie’s Quick Chocolate fix cakes

I say it on everything but this recipe is so easy, that’s my style of cooking/baking, bake off queen I am not, but maker of quick tasty treats, yep that’s me. I will get round to posting other recipes that take a little longer soon, the thing is when you’re a mum of two under two, with a hubby that works long hours and a mad dog, and a love of crafting, it’s hard to fit everything in.

These are fab because unlike most rice crispie/cornflake chocolate cake these don’t contain actual chocolate but they still give you a fix if you need a little something and can’t face the shops and they’re only 4 ingredients (unless you add more). You’ll see in my photo’s I have used branded items, I rarely ever buy branded but all of these were on offer and worked out cheaper than the supermarket own brand so use whatever you have.

So let’s get to it:

Ingredients at the ready

Ingredients

50g (2oz) Butter

2 TBLSP Golden Syrup (I sometimes add a tiny bit more purely because I love it)

50g (2oz) Hot Chocolate drinking powder

50g (2oz) cornflakes (or whatever cereal you want to use)

 

Method

Melt the butter and golden syrup in a pan on the hob on a low setting.

Add in the drinking chocolate powder (ideally sifted not the end of the world if not)

I’m not going to lie, this does not look overly appetising here….

Add in the cornflakes and stir until fully covered.

Remove from heat and spoon the yumminess into some fairy cake cases (makes about 12). You can leave to set on the side or pop in the fridge to speed up the process.

You can add other things to these, in my photo I’ve added some cake decorating chocolate beans because I found them in the cupboard, marshmallows would probably be tasty too although not too much as it’s quite sweet already. Let me know if you add anything! Enjoy.

 

Oh and I made these yesterday morning at 9am, it is 8pm and I’m eating the last one, having warned my husband on pain of his genitals not to eat it earlier! They’re very moreish

Mombie’s Easy Peasy Peppermint Creams

Get in my belly!

Mint, I love it! Can’t get enough of the stuff, and around Christmas it becomes socially acceptable to have more of it (after eights, matchmakers, peppermint candycanes, Mojito’s-ok mojitos are whenever but drinking is more socially acceptable). So if you’re in need of an easy festive fix like me then peppermint creams are a quick and easy one.

Ingredients

250g Icing Sugar

1 Egg White

Peppermint Essence (not much)

Dark Chocolate – I used 70% cocoa as I’m not a massive fan of dark chocolate and didn’t want it too strong and I used 2/3rds of a bar and still had some left over.

Method

Sieve the icing sugar into a bowl and add some of the egg white and a few drops of peppermint essence. Stir and add more egg white until you reach a play dough like consistency, have a cheeky taste of your mixture too and more essence if desired, I put a good little splosh in mine as like I said I love mint but you may want to be a bit more subtle (I’m not great at subtle).

Roll the mixture into small balls and slightly flatten into discs (bonus points if you bother to shape them), my mixture made about 18.  Place on some baking paper out of the way.

In case you didn’t know what a ball looked like….

In a separate bowl melt your dark chocolate, you can do this either the old fashioned way over a saucepan of boiling water (more washing up) or zap in the microwave. Because I’m lazy I zapped mine, it took probably 60 secs-80 secs stopping every 20 seconds to stir and ensure it didn’t separate.

Cover your peppermint creams in chocolate, I both smothered some and drizzled on others, depends on how much chocolate you want. Leave to set for a good 5 hours, I made mine in the evening and left overnight.

You can also leave the creams bare without chocolate too, I want to experiment with mine at some point with toppings etc and I’d love to hear/see anything you try!

Enjoy! As you can see, they met the toddler seal of approval.

Mombie’s Apple Pie Bites

I love to bake and cook, I’ve said that a few times already but I’m also a bit lazy so unless I’m making cheese straws (recipe to come soon) I generally don’t bother making my own pastry, I’ve done it a couple of times but honestly ready to roll stuff is just so easy. So whenever I make chicken and veggie pie, Cornish pasties or beef wellington I tend to have some leftover pastry so I whip up these apple pie bites and my hubby goes mad for them, as does the toddler.

So happy to have treat.

They’re pretty versatile too, I’ve made them with puff and shortcrust pastry and I just use whatever apples are in the fruit bowl at the time.  You’ll notice there’s no measurements because its really just shove it all in type of recipe and you can adjust it to your personal taste.So here’s how I made today’s ones;

Ingredients

1 Apple

Pastry (I used puff today but you can use shortcrust too)

Demerara sugar

Cinnamon

Butter

 

Method

Preheat the oven to 180 degrees (fan assisted) and line a baking tray with baking paper.

Roll pastry to a couple of millimetres thickness and cut into triangle shapes. sprinkle one side with demerara sugar and cinnamon (I’m quite generous with my sprinkling).

Getting generous with the sprinkling

Peel apple and cut into segments, pop one segment at the bottom of your triangle with a knob of butter and roll up, folding in the ends. Don’t worry about any sugar on the outside or butter leaking it just caramelizes and adds to the scrummyness.

I’m a bit heavy handed with the butter as I quite like it when it leaks and caramelizes.

Pop on the tray and brush with milk (you can use a beaten egg but that seems like more work to me) and bake in the oven for 12-15 mins until nice and golden in colour.

Muj waiting impatiently for the bites to cook.
Yummy!

Remove from tray and leave to cool a little and enjoy. I made 5 this morning and they were gone within minutes!

Going, going
Gone!

Mombie’s Yummy Christmas Biscuits

Every year I bake my Christmas biscuits (throughout the year too) but especially around Christmas as it just smells so Christmas-ey to me. It’s basically gingerbread with some cinnamon chucked in too. I often bake and gift wrap them for friends and I’m always asked for the recipe so I thought I would share it with you lovely folk. I warn you I bake in guesstimates and how I feel hence some of the rough measures, I tend to be on the generous side though. The shape cutting bit is a great way to involve little ones in the baking too!

So here it is from my top secret cookery book

My much loved and stained recipe book my mum gave me years ago to record my fave recipes.

Ingredients

  • 350g Plain Flour
  • 2 -3 TBSP Ground ginger
  • 1 TSP Bicarbonate of Soda
  • 1 (or a little more) TBSP Ground Cinnamon
  • 100g Soft Butter
  • 175g Soft Light Brown Sugar
  • 1 Egg
  • 4-5 TBSP Golden Syrup

Method

Pre-heat the oven to 180 C (Fan assisted)

Put the flour, Ginger, Cinnamon, and Bicarb into a bowl and rub in the butter.

Add the sugar and stir in Egg and syrup to make a firm dough (add more syrup if needed)

Muj “helping” roll out the dough

Roll out to about 5mm thickness and cut into preferred shapes (this is the perfect point to get the kids involved) .

Biting my tongue about her use of shape cutters.

Evenly space onto a baking tray lined with baking paper and bake for 10-12 mins or until golden brown.

Leave to firm up on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Nom Nom Nom

You can decorate these biscuits too but I think they’re lovely and sweet so its not necessary, and you can gift wrap for friends as well.

Ready to gift to a neighbour, I add a little extra when it’s Christmas.