Bakes

I love You Cookies

These cookies are healthier and more thoughtful than a box of chocolates. It is best to use paste food colours to get the intensity of colour, although the liquid ones are also fine. Find the cutters online. Dried egg white is widely available from supermarkets, look in the home baking aisle, you will also need disposable icing bags, or cut the corner off a food bag, fill with icing and squeeze gently.

Makes 12 Prep time: 15 mins Cook time: 10 -12 mins

100g unsalted butter, melted
1 medium egg
100g Jordans Superberry Muesli
250g plain flour
1 tsp bicarbonate of soda
150g soft light brown sugar
3 tbsp milk
Flour, for rolling

For the icing:

1 sachet dried egg white
500g icing sugar, sifted
Paste food colours, of your choice

Mix together the melted butter and egg. Then stir in the muesli, flour, bicarbonate of soda, sugar and milk. Use your hands to make the mixture into a dough. Grease and flour a baking sheet.
Use a bit of flour to roll out the dough, or if you prefer, roll the dough out between two sheets of baking parchment. Flour the cutters and cut out the letters. For the ‘O’, I substituted a round cutter and a very small heart cutter, from a set.
Transfer to the prepared baking sheet and chill for 30 minutes.
Preheat the oven to 180 c/ fan 170 c/ Gas Mark 5. Bake the biscuits for 10 – 12 minutes. Transfer to a rack to cool.
For the icing, mix together the icing sugar and egg white. Divide this up into 3 bowls, and colour each bowl with your chosen colours. Spoon the icing into your icing bags, and use straightaway or store until ready to use.
When the biscuits are cool, spread over the base colour. Allow this to dry for 10 minutes, before piping on top of it, otherwise the icing will bleed into each other. Decorate with spots, stripes, squiggles or any other pattern.
Present to your loved one.

Mincemeat and Orange Tart

This is a fresh and zingy take on the mincemeat tart, perfect for lifting jaded tastebuds! To bake a pastry tart case blind, simply line with baking parchment, and fill with baking beans, or dried beans.

500g shortcrust pastry
400g jar mincemeat
Grated zest of 2 oranges
1 orange, peeled, deseeded and chopped
Topping:
30g flour
30g butter
30g caster sugar
100g Jordan Chunky Nut Country Crisp
You will also need 6 small tart tins, or 1 x 25cm tart tin

Line the tart tin with the pastry, and prepare it to bake blind. Leave it to rest in the fridge.
Preheat the oven to 200C/ 190 c fan/ 400 F.
Mix together the mincemeat, orange peel and orange.
Prepare the topping, rub together the flour and butter, and stir in the caster sugar and Jordans Cereal.
Blind bake the tarts in the preheated oven for 15 minutes. Remove the baking beans and parchment, and bake for a further 5minutes to dry out the base.
Spoon the mincemeat filling into the tarts, and divide the topping between the tarts. Bake for a further 15 minutes until the topping is golden. Serve warm.

Muesli Biscuits with Lemon Cream Filling

Use any of our muesli range for these deliciously simple biscuits. They're given a perfect touch of decadence thanks to the lemon cream filling. Of course if you don't fancy the filling then the biscuits are just as good on their own.

Makes 8 biscuits Prep time: 15 mins Cook time: 15 minutes

250g Jordans Natural Muesli
125g softened butter200g plain flour
100g caster sugar
1 egg
100g lemon curd
100g mascarpone cheese (you can use a low fat version if you prefer)

Preheat the oven to 200 C/ 400 F/ Mk5.
Cream together the butter and sugar, and add the egg. When all the egg is well mixed in, fold in the flour.
Stir in the muesli.
Transfer to a floured surface and shape into8cm wide discs.
Prepare a baking sheet, by lining with parchment paper or greasing and flouring, transfer the biscuits to the baking sheet and bake for 15 minutes until golden. Cool on a rack.
To serve, mix the lemon curd and mascarpone together, and sandwich biscuits together.

Drizzled Flapjacks

This is a great and healthy packed lunch treat. Top the flapjacks with drizzled yogurt icing, and get the kids to help, they'll love them even more.

Makes: 12 Prep time: 15 mins Cook time: 25 mins

200g Yeo Valley Organic Unsalted Butter, softened
180g light brown soft sugar
150g plain flour 1 tsp bicarbonate of soda
300g Jordans Truly Fruity Muesli
175g icing sugar, sieved
60g Yeo Valley Organic Fat Free Strawberry Yogurt

Preheat the oven to 170 C/ 350 F/ Mk 4. Line a cake tin, 2 cm deep and 20cm square, or similar.
Cream together the butter and sugar, until pale. Fold in the flour and bicarbonate of soda. Mix in the muesli, until it is well distributed. Put this mix into the tin, pushing into the corners. Bake for 25 minutes, until cooked through and golden.
Cut into 8 bars while still warm and leave to cool on a rack.
Mix together the icing sugar and yogurt, and drizzle over the bars attractively.
These will keep for up to 5 days in a sealed container.

Blackberry Muesli Squares

Enthusiastic baker and Jordans fan Ilene Stern sent us this recipe for muesli squares, another lunchbox favourite, or great for those after-school but pre-dinner hunger pangs.

Makes: 18 squares Prep time: 15 mins Cook time: 35 mins

450g fresh or frozen blackberries
1 tbsp lemon juice
2 tbsp cornflour
200g plain flour
250g Jordans Superberry Muesli
200g light brown soft sugar
1 ½ tsp baking powder
Pinch salt
2 tsp ground cinnamon
250g butter, chilled
You will need 30cm x 23cm baking tin, lined with baking parchment

Preheat oven to 170 C fan/ 180 C/ Mk 5. Put blackberries into a saucepan cover, and heat over low heat for 10 minutes, until they have released their juice. Reserve the berries. Separate the berry juice from the berries and pour into a jug. Add the lemon juice and water to 225 ml. Return the mixture to the saucepan. Mix the cornflour with a little water until a paste is made, and stir into the pan, over heat, until thickened. Remove from the heat and stir in the reserved blackberries.
Mix the flour, muesli, soft brown sugar, baking powder, salt and cinnamon together in a large bowl. Add the butter and rub it into the dry ingredients until you have a well-mixed crumble mixture.
Press two thirds of the mixture into the lined tin and bake for 15 minutes, or until golden brown.
Remove the tin from the oven and spoon the berry mixture over the baked layer. Top with the rest of the crumble mixture and press lightly to flatten. Bake for 35 minutes or until lightly browned. Cool in the tin on a wire rack before cutting into squares.

Country Crisp Raspberry Brulee Tart

This is a deliciously impressive dessert, made a little more healthy with the addition of wholegrain from the Jordans Raspberry Country Crisp.

Serves: 6-8 Prep time: 20 mins (plus refrigeration) Cook time: 5 mins

100g Jordans Raspberry Country Crisp
400g dessert pastry – bought or made
Double cream or beaten egg, for brushing
100g raspberries
4 egg yolks
50g soft light brown sugar
400ml double cream
200ml milk
2 tbsp Demerara sugar
You will need a 23cm tart tin, ideally loose bottomed, baking parchment and baking beans, or similar

Roll out the pastry on a floured work surface, pressing lightly, and turning often. Do not flip the pastry. Lift the pastry up and lay over the tin. Press gently into the base, and up the sides. Trim off overhanging pastry, and prick the base with a fork a few times. Line with baking parchment, pressing into the corners, and add the baking beans. Refrigerate for at least 20 minutes.
Meanwhile, preheat the oven to 180 c fan/ 200 C/ Mk 6. Bake the pastry case for 12 minutes, then remove the paper and beans. Brush with a little double cream or beaten egg around the edge of the pastry, and return to the oven for 5 minutes, or until golden. Set aside to cool in the tin.
Spoon the Jordans Raspberry Country Crisp over the base of the tart, followed by the fresh raspberries.
Mix together the egg yolks and sugar. Heat the cream and milkover medium heat, until nearly boiling, and pour over the egg yolks. Whisk well and return to the pan. Stir over low heat until thickened and creamy. Spoon this custard over the raspberries, until well covered. Refrigerate until chilled.
To serve, preheat the grill to high. Sprinkle the tart with the Demerara sugar and grill until melted and golden.

Superberry Cookies

So simple to make, these superberry cookies taste great and with the addition of Jordans Superfoods granola you're guaranteed wholegrain goodness too.

Makes 12 Prep time: 10 mins Cook time: 12- 15 mins

100g Jordans Superfoods Granola
120g unsalted butter
75g soft light muscovado sugar
Pinch salt
Pinch ground cinnamon
100g self-raising flour

Preheat the oven to 200 c/ 180 C fan/ Mk 5. Prepare a baking sheet by greasing with butter, and dusting with flour, or lining with baking parchment.
Put the butter in a bowl with the sugar, salt and ground cinnamon. Beat together until creamy. Stir in the Jordans Superfoods Granola, you may have to use your hands at this stage to evenly knead in the granola.
Stir in the flour until the mixture is doughy. Divide into 12 balls, and put on the prepared baking sheet.
Bake for 15 minutes until golden. The biscuits may still be a little soft in the middle when they come out of the oven. Leave on the baking sheet to cool and harden.  5. Store in an airtight container for up to 5 days.

Dark Chocolate Country Crisp Flapjacks

Both fruity and chocolatey, these flapjacks make a great anytime snack or are the perfect addition to a lunchbox.

Makes: 16 Prep time: 15 mins Cook time: 30 mins

140g sunflower margarine
75g demerara sugar
50g golden syrup
200g Jordans organic rolled oats
150g Jordans Dark Chocolate Country Crisp
40g dried ready-to-eat apricots and pineapple, chopped

Line a 24cm x 17cm baking tin with baking parchment. Preheat the oven to 170c/ 160c fan/gas mark 3 1/2.
In a pan over medium heat, stir together the sunflower spread, demerara sugar and golden syrup until the sugar is melted.
Stir together ¾ of the syrup mixture with the rolled oats. Spoon into the baking tray, and smooth the surface with the back of a spoon.
Mix the remaining syrup mixture with the Jordans Dark Chocolate Country Crisp. Spoon this over the oat base.
Sprinkle with the apricots and pineapple. Cover with tin foil.
Bake for 30 – 40 minutes, until golden.

Little Strawberry Scones

To take on a picnic, make the recipe up to the end of step 4 the night before. Cover well with cling film and refrigerate overnight. In the morning, glaze and bake off for delicious fresh strawberry scones. Yum!

Makes: 12 Prep time: 10 mins Cook time: 15 mins
200g self-raising flour
1tsp baking powder
40g butter
150g Jordans Strawberry Country Crisp, plus extra to decorate
150ml semi skimmed milk
Double cream to serve, and a little to glaze
Fresh strawberries, to serve

Preheat the oven to 200c/ 180 Fan/gas mark 5. Lightly grease a baking sheet.
Rub together the flour, baking powder and butter until the texture is like breadcrumbs. Stir in the Strawberry Country Crisp.
Stir in the milk using a wooden spoon or knife, and mix to a firm dough.
On a well floured surface, press out the dough to a depth of 2cm. Flour a 5cm round cutter and cut out 12 rounds. You may need to gather up the dough and press it out again. Transfer the scones to the baking sheet.
Brush each scone well with cream, and sprinkle with some Strawberry Country Crisp to decorate.
Bake for 12 – 15 minutes until risen and golden. Cool on a rack, and eat the same day. Serve with whipped double cream and strawberries.

Country Crisp Brownies

Rich, chewy and totally indulgent, these brownies contain dried cherries (pick up online) to give a dark fruity lift to the 70% cocoa loveliness.

Makes 18 Prep time: 15 mins Cook time: 35 mins

150g dark chocolate, preferably 70% cocoa
120g unsalted butter
2 large eggs
150g soft dark brown sugar
1tsp vanilla extract
50g plain flour
1tsp baking powder
240g dried cherries
100g Jordans Dark Chocolate Country Crisp

Preheat oven to Gas Mark 4/180C/160C fan. Line a 20cm/8” square baking tin with non-stick baking parchment.
Melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Stir occasionally. Remove from the heat and allow to cool for a few minutes.
In a large bowl, whisk together the eggs and sugar, using an electric hand whisk, until light and doubled in volume. Stir in the vanilla extract and melted chocolate mixture.
Fold in the cherries, and Jordans Chocolate Country Crisp. Pour into prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the cake is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Leave to cool completely in the tin, before cutting into bars.

Mulled Wine Biscuits

These little biscuits are perfect with a glass of warm mulled wine, sloe gin or damson wine on a cold day. They're a lighter alternative to chocolates.

100g Jordans Natural Muesli
3 egg whites
200g icing sugar, sifted
50g ground almonds
Finely grated zest of 1 orange
½ tsp ground cinnamon
30g plain flour

Preheat the oven to 170 C fan/ 180 C/ Mk 5. Line a baking sheet with nonstick baking parchment.
Beat the egg whites until softly stiff, and fold in the icing sugar, ground almonds, grated orange zest and cinnamon. Lastly, fold in the flour and muesli.
Drop teaspoons of the mix onto the lined baking sheet, and bake in the oven for 15 minutes, or until golden brown. Serve with warmed mulled wine and plenty of guests.

We Wish You A Berry Christmas Cookies

If you are looking for thrifty Christmas present ideas, try our Super Berry Cookies. Wrap the cooled cookies in colourful tissue paper and pretty ribbon.

4oz Wholemeal flour
2oz Jordans Super Berry Muesli
3oz Demerara sugar
2 level tsp baking powder
3oz butter
1 level desert spoon golden syrup

In a large bowl mix together all the dry ingredients.
Put the syrup and butter in a non stick pan and melt on a low heat, do not allow to boil. Pour the butter mixture into the dry ingredients and mix well.
Using a teaspoon scoop the mixture up, don't worry if it is quite sticky, shape gently with clean hands and then place on a greased baking tray, space well apart as the biscuits will spread in the oven, flatten each biscuit slightly.
Place the baking tray in the preheated oven and cook for 15 minutes or until pale golden. Allow to cool slightly before transferring to a wire rack.
Wrap several biscuits in greaseproof paper before wrapping up in tissue paper and tying with a ribbon to give away to all your muesli-loving friends.

Muesli Cookies

Experiment with any of the Jordans muesli range when making these yummy biscuits.

Makes: 16 cookies Prep time: 10 mins Cook time: 15-20 mins

300g Jordans Fruit & Nut Muesli
120g self-raising flour
100g soft brown sugar
3 tablespoon honey
1 egg, beaten
100g margarine, melted

Preheat the oven to 180C/160fan/gas 5
Combine the muesli, flour and sugar in a bowl, make a well in the centre and add the honey, egg and butter and mix well.
Drop tablespoons of the mixture onto a greased baking tray, press down lightly with the back of a spoon.
Bake for 15-20 minutes until lightly golden. Allow to cool for 5 minutes them remove from the baking trays, allow to cool completely on a wire rack.

Truly Fruity Wholesome Flapjacks

These wholesome flapjacks are a great healthier alternative and with the pre-soaked dates they're moist and sticky and truly fruity!

Makes: 12 Prep time: 20 mins Cook time: 20/25 mins

150g reduced fat margarine
150g ready to eat, stoned dates – presoaked for at least an hour in 3 tbsp apple juice (try prune juice for a different twist.)
225g Jordans Truly Fruity Muesli

Preheat the oven to 190C/fan 170C/gas 5. Grease and line a shallow 17.5cm tin with greaseproof paper, then grease again to prevent the flapjacks sticking.
Put the dates and juice in a food processor and blend until smooth, this will look very sticky but don't worry, the fruit will stick the flapjacks together. Melt the margarine in a pan over a low heat. Add the date puree and the muesli (or oats). Stir well, then press into the tin. Bake for 20-25 minutes until golden.
Remove from the oven and cool for 10 minutes. Cut into squares in the tin, allow to cool completely before turning out as these flapjacks can be quite hard to handle!

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Bakes