- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 217
- Fat Content: 9g
- Saturated Fat Content: 5g
- Carbohydrate Content: 34g
- Sugar Content: 22g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0.37g
Starry toffee cake squares
- butter - 200g butter, plus extra for greasing
- golden-syrup - 200g golden syrup
- self-raising-flour - 300g self-raising flour
- light-muscovado-sugar - 200g light muscovado sugar
- egg - 3 medium eggs
- milk - 2 tbsp milk
- icing-sugar - 4 tbsp icing sugar
- marzipan - half a 454g pack yellow marzipan
- food-colouring - red and green food colouring
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
- Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
- Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
- Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
- Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
- Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
- Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a PS1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
- Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.
Christmas for kids recipe for 4 – 8 people, takes only 20 mins; recipe has butter, golden syrup, self-raising flour, light muscovado sugar, egg, milk, icing sugar, marzipan and food colouring.