Wheelers Cake & Biscuit Recipes
Here are some of the recipes that have been used for cakes and biscuits that our helpers have brought along to our bicycle maintenance workshop. Enjoy!
- Gingerbread Bicycles by Aneeta
6oz plain flour
¼ tsp bicarbonate of soda
pinch of salt
1 tsp ground ginger
2½oz butter
3oz caster sugar
2 tbsps golden syrup
1 egg yolk
Will make about 15 bicycle biscuits.
- Sift together the flour, bicarbonate of soda, salt and ginger into a large bowl
- Add the butter and rub it into the flour with your fingertips until the mixture resembles fine bread crumbs
- Stir in the sugar, syrup and egg yolk and mix to firm dough
- Knead lightly on a floured surface, wrap in cling-film and chill in fridge for 30mins
- Pre-heat oven to 180°C/350F/Gas mark 4
- Grease two large baking sheets
- Roll out dough on floured surface and cut out bicycles (bicycle-shaped pastry/biscuit cutter found on eBay) - see detailed cutting instructions of our technique.
- Bake for 10-15mins until just beginning to colour around the edges
- Leave on baking sheets for 3mins then transfer to a wire rack to cool
- Bicycle-Shaped Shortbread by Dave
2 cups plain flour
1 cup cornflour
1 cup icing sugar
1/2 lb butter or margarine
Lemon juice (squirt from jif bottle)
- Mix up into dough
- Put greasproof paper onto baking sheet(s) and roll out dough to 3mm
- Cut out bicycle shapes - do not attempt to move once cut out - trim surplus dough away from shapes and re-roll etc
- Bake at 180°C for 10-15 minutes (until starts to go golden)
- Eat
- Chocolate Beetroot Cake by Caroline
- 75g cocoa
180g plain flour
2 teaspoons baking powder
250g castor sugar
250g cooked beetroot
3 large eggs
200ml vegetable oil
Vanilla extract
(The recipe came from Abel & Cole's website although I've increased the cooking time.)
- Whizz the beetroot into a purée and add the eggs, and then the oil
- Mix the dry ingredients in a bowl and add the beetroot purée
- Bake at 180°C/350F/Gas mark 4 for about 40-45 minutes, until a skewer stuck into it comes out clean and/or it shrinks away slightly from the side of the tin.
- Glazed Lemon Loaf by Gail
- 125g Butter
200ml castor sugar
10ml finely grated lemon rind
500ml flour & 2 tsp
10ml baking powder
1ml salt
100ml chopped mixed peel
2 eggs
250ml milk
2ml vanilla - Glaze:
50ml castor sugar
50ml lemon juice
- Cream butter, sugar and lemon rind
- Add eggs to creamed mixture one at a time, adding 1 tsp flour with each egg
- In separate bowl, sift flour, baking powder & salt
- Add mixed peel
- Fold flour mix into creamed mix
- Add mild & vanilla, mix well
- Pour into loaf tin (23cm x 7cm x 8cm)
- Bake at 180°C for 1hr
- When it comes out of the oven, prick the top all over and drizzle the lemon glaze all over. Leave to cool completely before removing from tin
- Glaze: Dissolve sugar and lemon juice over low heat until sugar is disolved. Boil for 1 min. Pour over hot loaf.
- Rice Krispie Cakes by Rob
- 2 big bars of cheap cooking chocolate
Non brand-name rice krispies
Paper cake cakes
- Break chocolate into small pieces
- Melt in microwave (or other method)
- Stir in rice krispies
- Spoon into paper cases
- Leave to set
- Lick the bowl clean
- Banana Cake by Aneeta
- 3 large very ripe bananas
8oz self-raising flour
6oz caster sugar
4oz butter
2 eggs
2 tbsps golden syrup
pinch of salt
pinch of bicarbonate of soda
- Using a potato masher or your hand, mash up all the ingredients together until smooth
- Grease and line a 2lb loaf tin and pre-heat oven to 180°C/350F/Gas mark 4.
Pour mixture into tin and bake for about 1 hour until risen and firm to touch - Leave in tin for 10mins then cool on rack.
- Flapjacks (for eating on bicycle rides) by Dave
- 4oz margarine
1 oz brown sugar
2 oz golden syrup
8 oz oats
currants or raisins (unspecified amount)
- Melt margarine, sugar and syrup in saucepan
- Remove from heat and stir in oats
- Chuck in some currants or raisins (however much looks right)
- Spoon into greased baking tin and press out
- Bake for 30-35 mins at 180°C until golden brown
- When cooked, cut into squares (not bicycles!) whilst in tin. Do not remove
- When cool, tip out of tin and separate squares
- Take cycling & eat
Upcoming rides & events
Wednesday, 13 December
Saturday, 16 December
Cakes & Biscuits
There has been a long tradition at our workshop of providing tea, coffee, cake and biscuits!
Here we offer you some of the cake & biscuit recipes that our workshop volunteers have made for our sessions!
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