Baking is kid’s play

FEBRUARY is an awful month. Winter has us gripped us firmly in its claws and it’s too easy to simply do nothing, slumped in front of a film. It’s a dilemma exacerbated by having children on halfterm: plonking them in front of the TV seems like a saving grace when it’s foul outside. However, when it comes to occupying them, we are lucky that ours genuinely love the warmth and interaction of messing about in the kitchen, especially baking. Hardly surprising, I suppose, if you think of the goodies you can end up with.

Who doesn’t adore the gentle aroma of a cake rising in the oven, or the nutty sweetness of biscuits permeating through the house as they gradually turn golden-brown? If there is chocolate or icing involved somewhere along the line, so much the better.

My problem is that I don’t like the mess involved when you introduce little helpers into the equation. Accustomed to the calmness and organisation of a professional kitchen, I soon become exasperated with buttery door handles, surfaces seemingly caked in dough or clouds of flour erupting everywhere. Yet out of this chaos something wonderful still emerges.

The ingredients – flour, butter and eggs – are simple, widely available and not unhealthy in moderation, and the oven can transform them into treats which soothe, console, comfort and, above all, make you forget, for an afternoon at least, about the gales battering at your windows. HOMEMADE VANILLA CUPCAKES Makes 12 cakes For the bases: 120g plain flour 140g caster sugar 1.5tsp baking powder Pinch of salt 40g unsalted butter, at room temperature 120ml milk 1 egg Dash of vanilla extract For the icing: 80g unsalted butter 250g icing sugar, sifted 25ml milk 1-2 drops vanilla extract 1. Place the flour, sugar, baking powder, salt and butter in the bowl of an electric mixer. Fit the paddle attachment and beat on a slow setting until everything is well combined – the consistency will still be slightly grainy. Begin adding the milk very slowly, little by little, making sure each addition is absorbed before adding the next splash to prevent the mix splitting. Stop when you’ve added half the milk. 2. In a separate bowl, mix together the egg, vanilla extract and remaining milk. Whisk briefly then beat this into the flour mixture. Mix for a minute or two so the mixture is combined but not overworked. You may need to scrape down the sides of the mixing bowl once or twice to ensure all the ingredients are mixed in. 3. Spoon the mix into paper cups or muffin moulds until two-thirds full, as they will rise with cooking. Set the oven to 170˚C/gas mark 3 then bake the cupcakes for 20-25 minutes. The surface should be a light golden-brown and will spring back when lightly pressed with the tip of your finger. You can also do the traditional skewer test, checking it comes out clean when inserted into the centre. The cakes can be made to this stage in advance and stored in an airtight container until needed for several days. Alternatively, they can also be frozen until needed, and defrosted in the fridge when required. 4. For the icing: using a handheld electric whisker, beat the butter and icing sugar on a slow setting until the mixture is thoroughly combined. Still on a slow setting, whisk in the milk and vanilla, a few spoonfuls at a time. Once all the milk is added, increase the speed of the mixer to high and beat for 5 minutes – more if you wish – so the mixture becomes light and fluffy. 5. You can spoon this directly on to the cupcakes or place the icing in a piping bag and pipe swirls on. To finish, decorate the cupcakes with sprinkles, drizzled chocolate etc according to preference. WHITE CHOCOLATE AND PECAN NUT BISCUITS Makes 24 biscuits 250g butter, at room temperature 100g caster sugar 200g soft light brown sugar 2 eggs, lightly beaten together Dash of vanilla extract 400g plain flour Pinch of salt 0.25tsp baking powder 100g chopped white chocolate 100g chopped pecan nuts 1. Line four baking sheets with greaseproof paper then set aside. Place the butter and both sugars in an electric mixer fitted with a paddle attachment and cream briskly until light and fluffy. With the mixer running, gradually incorporate the beaten eggs, a little at a time so the mixture does not split and making sure any mixture which splashes the sides is scraped down. Finally whisk in the vanilla extract. 2. Add the flour, salt and baking powder to the base and slowly whisk together to form a smooth dough. Finally, fold in the chocolate and nuts, ensuring they are well dispersed. 3. Divide the dough into two long sausage shapes about 15cm to 20cm long, wrap them in clingfilm and place in the freezer for a few hours. Meanwhile set the oven to 170˚C/gas mark 3. 4. Remove the clingfilm from the biscuit cylinders and cut them into cookies about 2cm thick. Divide among the baking sheets, bearing in mind they will melt slightly and spread in the heat. Cook for 10 minutes for slightly squishy cookies or 15 minutes for a more crumbly, harder biscuit. Cool on a wire rack before storing in an airtight container. You should definitely eat at least one of these when they are still warm. Geoffrey Smeddle is the chef patron of The Peat Inn, by St Andrews, Fife. Visit www. thepeatinn.co.uk or call 01334 840206