Looking for the perfect sweet treat for the summer months? These gorgeous bakes from Great British Bake Off star Sandro Farmhouse could be just the ticket
Brownie and Strawberry Cookies
Makes: 12-15
Prepare: 15 minutes
Cook: 15 minutes
185g dark chocolate (minimum 75%
cocoa solids)
140g unsalted butter
100g golden caster sugar
100g light soft brown sugar
2 eggs
150g plain flour
1 tsp baking powder
½ tsp salt
30g freeze-dried strawberry pieces
200g dark chocolate chunks
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. In a small saucepan set over a low heat, melt the chocolate and butter, stirring well to avoid burning.
3. In a bowl, use a hand-held electric whisk to whip up the sugars and eggs until doubled in size. Pour in the chocolate butter mix and whisk again. Sift in the flour, baking powder and salt, and then fold gently.
4. Fold in most of the freeze-dried strawberries and chocolate chunks (save a handful of each).
5. Using an ice-cream scoop, pop dollops of cookie mix onto the lined baking sheets and flatten slightly, leaving a gap between each.
6. Bake for 12–15 minutes until set around the edges, then remove them from the oven and press the reserved freeze-dried strawberries and chocolate chunks into the tops.
7. Leave to cool on the baking sheets for an hour before enjoying.
Cherry Bakewell Crumble Bars
Makes: 16
Prepare: 5-10 minutes
Cook: 30-35 minutes
200g fresh or frozen cherries, pitted
and quartered (defrosted and
drained if frozen)
100g glacé cherries, halved
1 tsp cornflour
125g golden caster sugar
150g plain flour
100g ground almonds
50g rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp almond extract
150g unsalted butter, chilled
and cubed
100g flaked almonds
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. In a mixing bowl toss together the fresh or frozen cherries, the glacé cherries, and the cornflour.
3. In a separate bowl, mix the sugar, plain flour, ground almonds, oats, baking powder, bicarbonate of soda, and almond extract. Using a fork or your fingertips, press the butter into the dry ingredients to make a rough crumbly mix.
4. Reserve a large handful of the crumble mixture and set aside.
5. Place the remaining crumble mixture into the cake tin and press slightly to compress. Spoon the cherry mix evenly on top, then scatter the reserved crumble randomly over the cherry mixture. Sprinkle over the flaked almonds and press in slightly.
6. Bake for 30–35 minutes until g
