Queen of baking Mary Berry is never short of a cake or biscuit recipe, and these crowdpleasers range from simple to positively crownlike... Perfect for bank holiday gatherings, street parties – or just a cosy afternoon tea at home
Gruyère and olive scone bake
Makes 12 squares Hands-on time 20 min Oven time 20 min Specialist kit 30cm x 23cm roasting or traybake tin
• 115g butter, softened, plus extra to grease
• 450g self-raising flour, plus extra to dust
• 2 tsp baking powder
• 1 tsp salt
• 225g mature gruyère, coarsely grated
• 115g pitted black olives, roughly chopped
• 2 large free-range eggs
• 150ml whole milk, or more as needed
1 Heat the oven to 210°C fan/gas 8 and lightly butter the tin (see Mary’s quote, above right). Measure the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in 200g of the grated cheese and the olives.
2 Break the eggs into a measuring jug and make up to 300ml with milk. Beat lightly to combine, then add to the flour mixture, mixing to form a soft dough.
3 Knead the dough quickly and lightly until smooth, then roll out on a lightly floured work surface to an oblong to fit the tin (if using). Transfer to the prepared tin/tray and mark into 12 squares, then brush the top with a little milk.
4 Bake in the oven for about 15 minutes. Sprinkle the top with the remaining gruyère, then bake for 5 minutes more or until the scone is well risen and golden. Turn it out onto a wire rack to cool.
Per square 319kcals, 18g fat (9.8g saturated), 11g protein, 28g carbs (1g sugars), 1.5g salt, 2.1g fibre
Brownie loaves with white chocolate chips
Makes 2 loaves (each serving 8) Hands-on time 20 min Oven time 1 hour Specialist kit 2 x 450g loaf tins
MAKE AHEAD
These loaves freeze well – just defrost thoroughly before serving. This means you can make both but keep one in the freezer for a later date.
For the icing
• 50g butter, plus extra to grease
• 175g dark chocolate (at least 60% cocoa), broken into pieces
For the brownie loaves
• 55g ground almonds
• 225g baking spread, chilled
• 175g self-raising flour
• 225g light muscovado sugar
• 55g cocoa powder
• 5 large free-range eggs • 1 tsp baking powder
• 150g white chocolate chips
1 Heat the oven to 160°C fan/gas 4. Butter the loaf tins, then line with baking paper.
2 Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric hand mixer until light and fluffy. Stir in 125g of the chocolate chips.
3 Divide the mixture evenly between the prepared tins and level the surfaces. Bake in the o
