Bake Off Batch Bake Recipes including Chocolate Chip Cookies and Victoria Sponge (perfect for packed lunches)

It’s the tastiest time of the year – when The Great British Bake Off returns to our screens.

From today, a new batch of bakers will be under the tent to make all kinds of treats.

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Prepare to Crash – the line-up of the new Bake Off seriesCredit: ©Mark Bourdillon/Love Productions

Fancy a slice of action?

These recipes will get you in the mood. Or, you can invite your family and a friend to participate in your own Bake Off.

These tasty recipes will please everyone, sweetened or not.

Remember, you can’t eat soggy butt!

All of these recipes can be frozen, so you don’t have to worry about eating the results all at once.

Just portion out and freeze and you’ll have plenty of great meals ready to fill the family’s lunchboxes for weeks to come.

Victoria sponge cake (for 10 slices)

Preparation time: 10 minutes

Cooking time: 20 minutes

Serve this Victoria sponge cake sprinkled with icing sugar

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Serve this Victoria sponge cake sprinkled with icing sugarCredit: Shutterstock

YOU NEED:

  • 250g margarine or butter
  • 250g caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs
  • 250g self-rising flour
  • 1 teaspoon baking powder
  • To serve:
  • 3 tablespoons raspberry jam
  • 150 ml fresh cream
  • A handful of fresh raspberries
  • Icing sugar (for dusting)

METHOD: Preheat oven to 180C/160C fan/gas 4 and grease two 8-inch cake pans with parchment paper.

Mix the margarine with the caster sugar, vanilla essence and butter in a large bowl. Beat until smooth.

Then add the eggs and mix well between each one.

Combine self-rising flour, baking powder and eggs in a bowl. Continue mixing until well combined.

Divide the batter between the two lined cake pans.

Bake for about 20-25 minutes, or until the pastry is golden brown and cooked through.

Ready to freeze: Let the cakes cool completely before wrapping them in cling film or aluminum foil.

Put in the freezer.

Ready to eat: Remove from the freezer and let thaw on the counter.

Both layers will need to be thawed for about 2 hours.

Spread one of each cake layer on a plate. Then add the raspberry jam.

Mix the cream in a bowl. Whisk until smooth.

The whipped cream should be evenly distributed over the raspberry jam. Sprinkle fresh raspberries on top.

Sprinkle with icing sugar and serve.

Apple and cinnamon cupcakes (for 12)

Preparation time: 5 minutes

Cooking time: 15-17 minutes

Cupcakes can be thawed in 30 minutes

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Cupcakes can be thawed in 30 minutesCredit: Shutterstock

YOU NEED:

  • 150g caster sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 150g self-rising flour
  • 150g margarine or butter
  • 1 teaspoon vanilla essence
  • 1 apple, diced
  • 1 teaspoon of cinnamon

METHOD: Preheat your oven to 200C/180C fan/gas 6 and line a 12 muffin tin with a few cupcake cases.

Mix the caster sugar with the eggs, flour, baking powder, flours, margarine or butter, vanilla essence and vanilla essence in a large bowl. Mix well with an electric whisk until smooth.

Once the batter is smooth, add the cinnamon and the diced apple pieces.

Spoon the mixture into each cupcake pan, filling it with a tablespoon.

Bake for 15-17 minutes or until golden brown.

A quick way to check if the cupcakes are cooked is to use a small knife to poke the top of the cupcake.

If it comes out clean and there is no cake batter, the cupcakes are done.

Ready to freeze: Once baked, allow the cupcakes to cool before placing them in a large reusable freezer bag.

Ready to eat: Remove the cupcakes one by one from the freezer and let them thaw for 30 minutes.

Chocolate chip cookies (for 12)

Preparation time: 5 minutes

Cooking time: 15 minutes

Pair these Nutella, Biscoff and Peanut Butter Cookies with ice cream and enjoy

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Pair these Nutella, Biscoff and Peanut Butter Cookies with ice cream and enjoyCredit: Shutterstock

YOU NEED:

  • 130g softened butter
  • 75g light brown sugar
  • 75g caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 200g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 100g dark chocolate chips
  • 100g white chocolate chips
  • Top (optional):
  • 1 teaspoon of Biscoff spread
  • 1 teaspoon of Nutella
  • 1 teaspoon peanut butter

METHOD: Add the butter and sugar to a large mixing bowl and mix with an electric whisk for three to four minutes until light and fluffy.

Mix vanilla and egg.

Then add the flour and baking powder. Mix until well combined.

Once you have formed a paste, transfer it to a bowl and place it in the fridge for an hour.

Form 12 balls of dough using an ice cream scoop.

Use one of the above ingredients to make 12 balls of dough. Flatten the ball, add 1 teaspoon of spread and fold the top.

Once you’ve done everything, place the balls of dough on a baking sheet. Then put in the freezer.

Ready to freeze: Quickly freeze the dough balls for an hour until hard, then add them to a freezer bag ready to grab whenever you like.

Ready to cook: Remove the number of balls you wish to bake and place them on a lined baking sheet.

Cookies will become flatter as they bake if you don’t space them properly.

Bake at 170°C/150°C convection/gas 3 for 15 minutes until golden around the edges – but watch them as ovens vary.

Let them cool or enjoy them warm with ice cream.

Cheese and pesto rolls (for ten)

Preparation time: 10 minutes

Cooking time: 20 minutes

Cheese Pesto Windmills Make a Delicious Tasty Snack

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Cheese Pesto Windmills Make a Delicious Tasty SnackCredit: Shutterstock

YOU NEED:

  • 1 sheet of pre-rolled pizza dough
  • 4 tablespoons of pesto
  • 3 large handfuls of grated cheese
  • 8 sun-dried tomatoes, finely diced

METHOD: Roll out the pizza dough and pour the pesto over it, leaving a 1cm border around the outside.

Sprinkle evenly with grated cheese. Then sprinkle the diced sun-dried tomatoes on top.

Roll the dough from the short end to form a log.

Cut into ten equal pieces.

Ready to freeze: Place the slices on a baking sheet and freeze them for an hour until hard.

Place them in a large reusable freezer bag.

Ready to cook: Preheat the oven to 190C/170C fan/gas 5.

Bake the windmills for about 25-30 minutes in the oven until they turn golden brown.

Cheese Scones (serves six to eight)

Preparation time: 10 minutes

Cooking time: 10 minutes

Eat these scones fresh or thaw and reheat in the microwave for 30 seconds if frozen

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Eat these scones fresh or thaw and reheat in the microwave for 30 seconds if frozenCredit: Shutterstock

YOU NEED:

  • 165g self-rising flour
  • Pinch of salt
  • 55g of margarine
  • 120 g cheddar cheese, grated
  • ½ teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • 1 egg
  • 120ml milk

METHOD: Put the flour, salt and margarine in a large mixing bowl, then mix well by rubbing the margarine together with your hands until the mixture resembles breadcrumbs.

Combine cheese, mustard powder and smoked paprika. Then add the wet ingredients to make a paste.

Roll out the dough on a floured surface. Roll it out 4 cm deep using a rolling pin.

Use a round cutter to cut as many rounds as possible.

Transfer to a baking sheet and brush with milk. Bake for 10 minutes at 220C/200C fan/gas 7.

Ready for the freezer: Let the scones cool then place them in a labeled freezer bag.

Ready to eat: Thaw and reheat in the microwave for 30 seconds.

White chocolate and cranberry flapjacks (for 12 squares)

Preparation time: 5 minutes

Cooking time: 15 minutes

When the flapjack has cooled, cut it into squares and place it in a Tupperware container

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When the flapjack has cooled, cut it into squares and place it in a Tupperware containerCredit: Shutterstock

YOU NEED:

  • 100g of butter
  • 125g light brown sugar
  • 3 tablespoons golden syrup
  • 250g oatmeal porridge
  • 100g white chocolate chips
  • 100g dried cranberries

METHOD: Preheat your oven to 200C/180C convection heat/gas 6 and line a 20cm x 20cm cake tin with parchment paper.

Melt the butter, brown syrup and golden syrup in a large saucepan over medium heat.

Mix the rolled oats.

Mix the rolled oats and heat. Let the mixture cool for a minute, then add the white chocolate chips.

Place the dough in the prepared pan and bake for 14-15 minutes until golden brown.

Leave the flapjack to cool in its mold after baking.

Ready for the freezer: Once the flapjack has cooled, cut it into squares and place it in a Tupperware container.

Ready to eat: Remove from oven and let thaw.

The Batch Lady shares her recipe for making sun-dried tomatoes and hummus