I've just been asked by a friend to do some catering in a couple of weeks time and I'm in full research and baking mode! Probably went a bit crazy with the post its today, there's no way I can bake everything I've marked up but well, here's to trying!
To be honest, there's a real art to coming up with a menu and it's actually really hard work! The catering I'm doing is for an afternoon function for 150 people, mainly adults. There's one of me and only one oven and I have just under 2 weeks. I'm extremely grateful to have an aunt just as crazy as me who's offered to be my sidekick; hopefully between the two of us we'll get it happening.
And the catering couldn't have come with any better timing. I've just been testing out a few new recipes at home, including this recipe for Classic Oat cookies. You know what, I think this whole catering thing is going to be ok!
The following recipe has been adapted from Linda Collister's 'Cakes & Bakes'.
Preheat oven to 180 degrees. Place 115g softened unsalted butter, 140g brown sugar, 1 beaten egg, 1 tbsp milk and 1/2 tsp vanilla extract in a bowl and beat well using an electric mixer.
Add 100g self raising flour, 75 dried fruit (I used half cranberries, half sultanas) and 150g rolled oats.
Mix well with a spatula.
Put heaped spoons of dough onto the prepared baking trays, spacing them well apart.
Bake in the oven for 12-15 minutes until lightly browned around the edges. Leave to cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.
This recipe would fall in the category of 'healthier baking' which I'm starting to do more of. There's still quite a bit of sugar in this which I reckon you can reduce by at least a third and still get the same result but on the whole, this cookie is a biteful of goodness with the oats and dried fruits. Once these cookies have cooled, they are great to munch on so try not to get too carried away. Unfortunately, they don't seem to keep very well - they had softened by the next day so try to get people to eat them on the day they're baked.
At this stage, I'll probably leave this one out for the catering. And well, more baking posts to follow!