What are you up to this weekend? Too soon to make jokes? Possibly yes but it’s true that this weekend feels very different for most of us. Some will be taking the opportunity to start the spring cleaning early, other’s will be choosing to snuggle down for a day of #Netflix&Chill, and those of you with children will be hunting for easy ideas to keep them entertained.
In an attempt to do my part in this situation I’ve decided to post 3 easy bakes from my cookbooks over this weekend. Yesterday we had The Unicorn Cookbook and today I’ll be bringing you 3 from The Mermaid Cookbook.
Please post me in all your bakes using the #TheMermaidCookbook and #TheUnicornCookbook as I’d love to see what you and your little ones get up to.
Mermaid Marshmallow Crispy Bars (Egg Free)
- 50 g butter
- 200 g mini marshmallows
- 125 g puffed rice
- 200 g white chocolate
- Turquoise gel food colouring
- Edible flower cupcake toppers
- Edible pearl sprinkles
- Grease the baking tin and set aside.
- Put the butter and marshmallows into a large pan and melt together on the hob over a medium heat.
- Once melted add the puffed rice and mix all together until well coated.
- Transfer the sticky mixture into the greased baking tray and spread it out into all corners and flatten the top. Leave to set for 1 hour at room temperature.
- Once set, tip the baking tray upside down and tap the bottom until the mixture falls out, then cut it into 8 equal squares.
- To decorate, melt the white chocolate in a heatproof bowl set over a pan of simmering water. Add a drop of the turquoise gel food colouring and stir it through until you have a mint green colour. Leave it to cool for 5 minutes.
- Dip the marshmallow squares halfway into the chocolate and lay them out on a baking tray lined with baking paper. Leave to set in the fridge for 10 minutes, then repeat for a second coat.
- Top with edible pearl sprinkles and a dusting of edible glitter then, with a little remaining white chocolate, stick the sugar flowers above the dipped white chocolate to resemble the mermaid bra/bikini.
Personalised Mermaid Tail Biscuits
For the biscuits:
- 85 g unsalted butter
- 100 g golden caster sugar
- 1 egg
- ½ tsp vanilla extract
- 200 g plain flour plus more for dusting
- ½ tsp baking powder
- ¼ tsp salt
For the icing:
- 900 g royal icing
- 150 ml cold water
- A variety of gel food colourings
For the Biscuits
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Put the butter and sugar in a bowl and cream together until smooth, then add the egg and mix well.
- Gradually add the flour, salt, and baking powder and mix to combine into a dough.
- On a floured work surface, roll the dough out to a thickness of about 5mm, then cut out your mermaid tails. You will need to reroll the leftover dough a few times to be able to cut out all 15 biscuits.
- Place the tails on the baking trays, ensuring they are well spaced out to allow for a little spreading, then bake for about 10–12 minutes, until light golden brown. Leave to cool on a wire rack.
- Once cooled, mix 150ml water and all the icing sugar into a large bowl. Colour as you wish decorate as you wish. Be as creative as you want.
Seabed Rocky Road (Egg Free)
- 100 g dark chocolate
- 100 g milk chocolate
- 2-3 tbsp golden syrup
- 135 g butter
- 100 g mini marshmallows
- 200 g chocolate digestive biscuits
- 50 g glace cherries
- Pix & Mix Sweets to decorate Shrimps, Dolly Mixture, Dotties
- Icing sugar to dust
- Line a 20cm square baking tin with baking paper and set aside.
- Place biscuits into a freezer bag and crush with a rolling pin until you have a mixture of dust and large rubble pieces. Leave aside.
- In a large pan melt the butter, chocolate and golden syrup over a medium heat, stirring until completely melted.
- Add the biscuit mixture, marshmallow and glace cherries and stir it all together until everything is coated.
- Pour the mixture into the prepared baking tin and spread it out evenly into all the corners, then top with the sweets.
- Leave in the fridge for 1 hour to set then dust with a little icing sugar and cut into 12 equal squares.