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Cover: Make your cake…and eat it

Recipes with vegetable oil

05Jun 12

Molasses and Spice Biscuits

Molasses and spice biscuitsIn today’s world, it can be hard to find the time to bake biscuits at home,  but I am convinced that home-made is still the best!  In the end it’s almost as cheap as buying them, and  there is really nothing that compares to a freshly-baked biscuit still hot from the oven.

A perennial favourite around my house, these Molasses and Spice Biscuits are almost sinfully delicious!  The cinnamon, cloves and ginger add an exotic nuance to the recipe that always makes me think of spice caravans winding their way across some Eastern desert.  Just one bite brings images of camels and colourful piles of spices and fabrics to mind.

As with most biscuit recipes, this one is fairly quick and easy to prepare.  The trick is to leave the uncooked dough in the refrigerator as long as possible, overnight if you can.  This helps to keep them from spreading out too much while baking and merging together into one giant mess on the baking sheet.

When they’re ready, serve with a glass of milk or a cup of tea for dipping.


  • 115g (1/2 cup) butter, softened
  • 60ml (1/4 cup) vegetable oil
  • 300g (1 1/2 cups) granulated white sugar
  • 170g (1/2 cup) unsulphured molasses
  • 2 eggs, lightly beaten
  • 510g (4 cups) white flour
  • 1/2 tsp salt
  • 2 1/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 32g granulated sugar for coating the cookies (1/4 cup).


  1. Preheat the oven to 175º C.
  2. Cream the butter, vegetable oil and sugar in a large bowl.
  3. Add the molasses and eggs and beat until thoroughly combined.
  4. Set aside.
  5. In another bowl, mix the flour, salt, baking soda, cloves, ginger and cinnamon.
  6. Gradually stir the flour mixture into the butter and sugar bowl.
  7. Keep stirring until the mixture is well blended and smooth.
  8. Chill the dough for at least an hour.
  9. Roll pieces of dough into 3 cm balls.
  10. Coat the balls with the granulated sugar by rolling them around on a plate with the sugar.
  11. Place the balls about 6 cm apart on a baking sheet.
  12. Bake in the preheated oven for 14 minutes.  The biscuits will flatten as they bake.
  13. Remove the biscuits from the oven and cool on wire racks.

Prep Time: 15 minutes + 30 minutes chilling

Cooking Time: 14 minutes

Serves: 6 (about 40 cookies)

Difficulty: Easy

Note: For a more chocolaty option, try these chocolate chunk and raspberry cookies.

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07May 12

Apple Cake

Apple CakeThis  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.

You can use any type of apples in season. Personally, I like to use a mixture of different varieties of apples. The recipe calls for 4, so why not use 4 different kinds? The cake will taste a little bit different every time, but that’s really the great thing about it!   The cake can be stored in a covered container in the refrigerator for up to 4 days. (Also try this apple tart tatin recipe.)


  • 300g plus 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 250g chopped walnuts
  • 6 eggs
  • 125ml vegetable oil
  • 4 tablespoons lemon juice
  • Grated rind of 1 lemon
  • 1tsp vanilla extract
  • 250g flour
  • 2 teaspoons baking powder
  • 4 apples, cored, peeled, and thinly sliced (about 1 litre)
  • 1 litre vanilla ice cream



  1. Preheat oven to 175ºC.
  2. Line a 23cm circular pan with baking parchment. Set aside.
  3. In a small bowl, combine 2 tablespoons sugar with the cinnamon. Set aside.
  4. In an electric mixer set on medium speed, mix the eggs, 300g granulated sugar, the oil, lemon juice, lemon rind and vanilla.
  5. On low speed, add the flour and baking powder. Continue mixing until the batter is smooth.
  6. Pour the apples and walnuts into the batter and mix well.
  7. When all blended together, gently fold the batter into the prepared pan.
  8. Smooth it out so that it lies evenly, with no apples peeking out from the top.
  9. Next, top and sprinkle with the cinnamon and sugar.
  10. Bake for 60 to 65 minutes, or until a tester comes out clean.
  11. Remove from the oven and cool in the pan on wire cooling rack. Make sure that the cake is very cool before you remove it from the pan.
  12. Discard the baking parchment and serve, preferably with a scoop of vanilla ice cream.

Prep Time:  15 minutes

Cooking Time:  65 minutes

Serves:  10

Difficulty:  Medium

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