3-INGREDIENT BISCUIT CAKE IN A HURRY

If when baking you're after a life of ease a new cookbook might be the answer to your prayers.

Simple 3-ingredient Biscuit Cake (but not as we know it, Jim)
with 67's not-too-sweet fluffy buttercream icing

Eloise Head has gathered together a bunch of 3-ingredient recipes that are simplicity itself to put together in a Book called Baking It Easy.

The cakes, biscuits and puddings are not exactly 'from scratch' - many use a packet of biscuits or a jar of  spread as a base.  But they will appeal in an emergency...or if the kids want to bake and you want to just let them get on with it!

67 adapted the recipe for a Chocolate Biscuit Cake when baking for political volunteers.  The result required one extra ingredient -- some 67 'buttercream' icing was thrown in for good measure.

Readers/bakers....it wasn't half bad!  And it went down well with volunteers.

Cost:£1.50

Makes: 12 large or 18-20 small portions

Ingreds:

350g/12.3oz chocolate covered digestives (or graham crackers)
2 tsp baking powder

350ml room temperature milk

1/4 tsp essence of peppermint (near the vanilla in the supermarket)

Method:

1. Preheat oven to 180C/70fan/350F
2. Line 20cm/8in or square or equiv tin with greaseproof paper (67 used a 19x30cm/7.5in rectangle, which worked very well)
3. Place biscuits in strong plastic bag and bash with a rolling pin to a crumb...a few small bits of rubble are ok
4. Using a whisk, mix in baking powder till fully distributed
5. Add milk & peppermint essence, folding in with a spatula; the mix will be lumpy
6. Pour into tin and level out
7. Bake 15 min; cool 10 mins
8. Ice with Chocolate Peppermint Icing
9. Cut into squares

Chocolate Peppermint Icing (a variation on 67's buttercream icing)

50g very soft butter
1/2 cup icing sugar

1/2 tsp essence of peppermint

generous tablespoon cocoa powder

1 tbsp milk

Method: 

1. If you can, start with a hand whisk and add icing sugar gradually.  Don't use a portable mixer until the end or you will have icing sugar all over the kitchen and yourself.
2. Blend butter & icing sugar together; it will resist at first then soften into something more spreadable
3. Add essence of peppermint, whizz with electric beaters
4. Add cocoa, beat slowly
5. Add milk, beat until creamy
6. Spread over cake

Comments:

'Delicious!' Local Candidate 

Tip:

Mix in a handful of crumbled Mint Matchsticks OR peppermint wafers to amp up the minty flavours.

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This recipe has been adapted from Baking It Easy by Eloise Head by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.