I’ve been busy baking again. This time a selection of tasty teatime treats using Macabella Cocoa & Macadamia Spread. I received 4 jars free to review – 2 each of Macabella Crunch and Macabella Velvet.
As Macabella spreads contain a high content of both sugar and vegetable oil, I’ve experimented with simplifying traditional recipes to replace ingredients like chocolate, butter and sugar or syrup with Macabella. This also cuts out the saucepan stage of having to melt fat, etc, so my recipes are quick and super-easy to make.
Chocolate Cookies
Ingredients (makes 12)
250g Macabella Crunch
150g plain flour
1 egg
Method
Preheat fan oven to 180 deg C.
Mix Macabella, flour and egg together.
Grease baking trays.
Divide mixture into 12 balls.
Place on a baking tray, about 5cm apart and press down slightly.
Cook for 10 minutes in centre of pre-heated oven.
Allow to cool.
Serve and enjoy.
Chocolate Brownies
Ingredients (makes 12)
300g Macabella Crunch
75g plain flour
2 eggs
Method
Preheat fan oven to 180 deg C.
Mix Macabella, flour and eggs together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.
Chocolate and Cranberry Flapjack
Ingredients (makes 12)
150g Macabella Velvet
300g oats
approx 50ml milk
25g dried cranberries
Method
Preheat fan oven to 180 deg C.
Mix Macabella, oats, cranberries and sufficient milk to stir easily together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.
Everyone who tried one of these tasty treats said how delicious they were. My personal favourite are the cookies. The Crunch really added to both the cookies and the brownies whilst Velvet was just right for the flapjack as Crunch would have been lost amongst the flapjack texture.
And of course I tried both types spread on bread too. Heavenly. With the macadamia flavour, they tasted just that bit more luxurious than traditional nut-free or hazelnut based chocolate spreads. They are marketed as premium Belgian quality. The Velvet contains 15% macadamia nuts and the Crunch 19.5%.
Macabella Velvet and Crunch are both available at Sainsbury’s with a current RRP of £3 for a 375g jar. That is not much more than the price of a standard chocolate spread for a premium product. I’ll certainly be buying this in the future.
Plus I’m hosting a rafflecopter competition to giveaway 2 jars of Macabella to 3 lucky winners. Each winner will receive 1 jar of each of the following flavours – Macabella Velvet and Macabella Crunch.
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a Rafflecopter giveaway – Please click on the link to enter.
And you may see my other giveaways here.
I’d love to hear your ideas for a recipe using Macabella. I’ve got one more jar left and I’m planning to make some chocolate pinwheels, by spreading it over puff pastry, rolling up, then cutting into slices before baking. Do you think it would be too naughty to eat these pastries for breakfast?
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Disclosure. This post is a review of products I was sent for free. All opinions are my own.
Yet another blogging mummy!!! 