Posted on November 24, 2016

Baking Brilliance in a Box

Banner image

Does the thought of a school bake sale send you into a spin? The whisper of another office bake-off have you running for cover? 

No need to rush to the Supermarket at the 11th hour and spend a fortune on mass-produced, bland tasting cakes and cookies.

The new Melissa’s Choc Chip Cookie and Brownie baking kits make baking a breeze. Now absolutely anyone can be a brilliant baker.

Simply pick up a box and follow the on-pack instructions and the delicious freshly-baked aromas will have your family and friends swarming to the kitchen.

We’ve outlined the steps below to show you just how easy it really is. Birthday parties, kitchen teas, school bake sales and afternoon treats are a stress-free, fuss-free scrumptious affair with Melissa’s exclusive new baking kit range.

MELISSA’S BROWNIE BAKING KIT – STEP BY STEP

YOU WILL NEED:
185g Salted Butter, 3 Large Free Range Eggs, Large Mixing Bowl, Mixing Spoon, 20 x 20cm Baking tin, Baking Paper.

VARIATIONS:
Chunky White Chocolate Brownies – add 150g of chopped white chocolate to the batter.
Hazelnut Brownies – add 100g of lightly toasted hazelnuts crushed with the side of a knife blade.

dsc_0914-e

Preheat conventional oven to 160°C.

dsc_0926-e

Line the square baking tin with baking paper.

dsc_0937-e

Melt butter and add to dry ingredients.

dsc_0944-e

Add eggs one at a time and mix
until the batter is smooth

dsc_0954-e

Pour into the square baking tin
and bake for 25-30 minutes.

dsc_0009-e

Once baked, brownies may appear
too soft. Leave to cool completely
before cutting into about 12 squares.

MELISSA’S CHOC CHIP BAKING KITS – STEP BY STEP

YOU WILL NEED:
125g Salted Butter, 1 Large Free Range Egg, 2.5ml Vanilla Essence, Large Mixing Bowl, Mixing Spoon, Baking Tray, Baking Paper.

VARIATIONS:
Chunky Peanut Butter Biscuits – add 100g of peanut butter to the batter.
Fruit & Nut Choc Chunk Biscuits – add 100g of lightly toasted pecan nuts crushed with the side of a knife blade and 50g sliced dried cranberries.

dsc_0835-e

Preheat conventional oven to 160°C.

dsc_0910-e

Cover the baking tray with baking paper

dsc_0853-e

Beat the butter, vanilla essence and
egg together until creamy and fluffy.

dsc_0865-e

Add the dry ingredients and mix,
do not over mix.

dsc_0907-e

Scoop out tablespoon size chunks
of batter (about 30 x 25g balls)
and shape in rough round flat
biscuit shapes with a fork.

dsc_0931-e

Bake for 15 minutes.

Melissa xx

Back to All Posts