Bake at your best with our range of quality brands.

Bake Off Season

All our top quality baking brands all in one place.
Bring bake off to your kitchen in 2021.

JÜRGEN’S SCHWARZWALD MINI ROLLS

Bring the bake off to your kitchen.

Put your baking skills to the test with these fancy mini rolls.

Follow the recipe with step by step instructions below.

Don't have all the equipment?

Suggested products are below to help you along.
Signature Bake | S12:E1

Serves: 12 | Hands-On Time: 45 mins | Baking Time: 7 mins

INGREDIENTS

For the cherry filling:

100g dried sour cherries

20ml kirsch

10g cornflour

75g caster sugar

For the chocolate sponge

60g plain flour

40g cornflour

20g cocoa powder

4 large eggs

120g caster sugar

¼ tsp salt

40g unsalted butter, melted

For the cream filling:

300ml double cream

2 tbsp icing sugar, sifted

25ml kirsch

For the decorations:

150g 70% dark chocolate, broken into pieces

2 tbsp cocoa powder, for dusting


EQUIPMENT

You will need:

A cooking thermometer

Two 33 x 23cm Swiss roll tins, lined with baking paper

A medium piping bag fitted with a small, closed star nozzle

A small piping bag fitted with a writing nozzle (nozzle not essential)

A baking sheet lined with baking paper


METHOD

Step 1
Heat your oven to 210°C/190°C fan/415°F/Gas 6–7.

Step 2
Begin by making the cherry filling. Add the dried sour cherries to a small saucepan with 100ml of water, then place over a high heat. Next bring to the boil, then lower the heat and simmer for 30 minutes to rehydrate the cherries.

Step 3
Meanwhile, get to work on the chocolate sponges. Sift the flour, cornflour and cocoa powder together into a bowl, then set aside. Crack your eggs into a heatproof bowl then add sugar and salt. Next put the bowl over a pan of gently simmering water and whisk, using an electric hand whisk. Once the temperature reaches 43°C on the cooking thermometer, remove the bowl from the heat and keep whisking until the eggs cool to room temperature.

Step 4
Fold your flour mix into the egg mix, then fold this in the butter to combine.

Step 5
Split your mixture equally between the prepared Swiss roll tins and bake for 5–7 minutes, until it is springy to touch. Next, take out of the oven and allow to cool in the tins for 5 minutes.

Step 6
Back to the Cherries. Add the kirsch, cornflour and sugar to the pan and allow to simmer for 5 minutes, until you achieve a jam-like glossy texture. Put to one side.

Step 7
Now onto the cream filling. Grab a clean bowl and, using an electric hand whisk, whisk together the cream and icing sugar to soft peaks. Whisk in the kirsch until incorporated.

Step 8
Trim the edges of the sponges for a tidy appearance and put one-quarter of the cream filling aside. Grab a palette knife and spread the remaining 3/4 of filling equally over each sponge. Make sure to leave a gap in the middle across the narrow measure. Spoon your cherry filling evenly across the short width of each sponge.

Step 9
Now turn one of the sponges so you have a short end closest to you. Carefully roll up from the short end until you reach the middle. Turn the sponge 180°, so that the other short end is closest to you, and then roll up it again. This will mean the two rolled ends meet in the middle, like a scroll. Now cut it down the middle to create two rolls. Repeat with the second sponge to give 4 rolls altogether.

Step 10
Equally cut each roll into 3 pieces so that you have 12 individual mini rolls.

Step 11
Move the reserved cream filling into a piping bag fitted with the closed star nozzle. Now pipe small stars of cream on top of each mini roll and place the mini rolls in the fridge, so they can firm up.

Step 12
During this time, make the chocolate decorations. Melt your dark chocolate in a heatproof bowl set over a pan of barely simmering water - or you can just use a microwave. Spoon the chocolate into the small piping bag fitted with the writing nozzle - or you can snip the end of the pip-ing bag to create a small hole. Pipe a minimum of 24 chocolate trees on the lined baking sheet - the simplest way to pipe a tree is to pipe two triangles, one on top of the other - and leave to set.

Step 13
Dust the tops of the mini rolls with cocoa powder, then stand a chocolate tree in the cream stars to finish.


SUGGESTED PRODUCTS

Sold out
Sold out
Sold out
Sold out
Sold out
Sold out

Children

All our kitchen and bakeware Animal items in one place.

Polka
Dot

A complete collection of everything polka themed.

TOP SELLERS

Sold out
Sold out
Sold out

CHOCOLATE CHIP COOKIES

Bring the bake off to your kitchen.

Put your baking skills to the test with chewy chocolate chip cookies.

Follow the recipe with step by step instructions below.

Don't have all the equipment?

Suggested products are below to help you along.
Classic Bakes

Makes: 12 

Hands-On Time: 10 mins, plus resting, chilling & cooling

Baking Time: 24–28 mins


INGREDIENTS

170g salted butter, cubed

150g dark muscovado sugar

100g caster sugar

1 egg

2 egg yolks

1 tsp vanilla extract

200g plain flour

¾ tsp bicarbonate of soda

180g 70% dark chocolate, roughly chopped

flaky salt, for sprinkling (optional)


EQUIPMENT

You will need:

A heatproof spatula

A large ice cream scoop, or 2 large dessert spoons

3 large baking sheets lined with baking paper


METHOD

Step 1
Add half the butter in a small pan and melt it over medium heat, swirling often until the butter foams. Continue to cook, swirling and scraping the base of the pan with the heatproof spatula until the butter smells nutty and toasted, and the milk solids have turned a deep golden brown. Pour the browned butter into a large bowl, scraping in all the toasted bits from the bottom of the pan. Set aside to cool for 1–2 minutes, then add the reserved butter cubes, stirring until they melt - this helps to cool down the browned butter.

Step 2
Put both the sugars to the bowl and beat with an electric hand mixer for about 1 minute, until well combined. Add the egg, egg yolks and vanilla and beat again until the sugar has mostly dissolved – about 2 minutes.

Step 3
Sift in the flour and bicarbonate of soda, then beat until just combined and almost no pockets of flour remain. Finally, fold through the chocolate, distributing it as evenly as you can through the dough. Set the cookie dough aside to rest for 10 minutes.

Step 4
Using the ice cream scoop or 2 large spoons, portion the dough into 12 equal-sized balls - of about 60g each. Arrange the dough balls neatly on a lined baking sheet - you need only use one at this stage, then cover and chill for at least 1 hour, or up to 24 hours. This ‘ageing’ process allows the flour to fully hydrate and hardens the butter in the dough, resulting in a cookie that is well spread and evenly baked.

Step 5
Heat the oven to 180°C/160°C fan/350°F/Gas 4. Remove the dough balls from the fridge. You’re going to bake in batches, so arrange 3 or 4 cookies on each of the two remaining lined baking sheets, spacing the balls well apart. Return the remaining balls to the fridge to stay chilled and firm until you’re ready to bake the next batch.

Step 6
Bake the first batch for 12–14 minutes, until the cookies are well spread and golden around the edges. Remove from the oven and sprinkle with a little flaky salt, if you like, then set the cookies aside to cool on the trays for 10 minutes - they’ll still be very soft at this point, so don’t be tempted to move them too soon. Then, transfer the cookies to a cooling rack to cool completely. Repeat the baking process for a second batch of cookies, until you have baked all 12.


SUGGESTED PRODUCTS

Sold out
Sold out
Sold out
Sold out
Sold out
Sold out

MORE BAKING BRANDS

Kitchen Craft

Explore our Kitchen Craft range for all the essential kitchenware for cooking and baking.

Eddingtons

Explore our Eddingtons range for a wide selection of stylish and fun baking utensils.

Stellar

Explore our Stellar range for durable cookware including pans, tins and knives.

Emma Bridgewater

Explore our Emma Bridgewater range for beautiful hand painted homeware and tableware.

Mason Cash

Explore our Mason Cash range for elegantly crafted kitchenware.

The Bakehouse
& Co

Explore our Bakehouse
& Co range for the highest of quality kitchen accessories.