5 Easy Dessert Recipes for Beginners
As a self taught cook & baker, there was lots of time spent when I first started out just looking for recipes that were at my skill level. So I started keeping a binder of recipes, and I marked on each one their 'difficulty level'.
When my friend asked me to introduce her to baking, I pulled out my trusty binder and let her pick. She then borrowed my binder to use with her little cousin as a fun day-time activity.
It was then that I realised that people who are just starting out might benefit from a helping hand and a bit of guidance. As such I made this guide of beginner level recipes. At the end of each one there are some tips to help you, and some suggestions as to how you can step up the difficulty once you've mastered the recipe! Happy baking!
Golden Syrup Cookies
- 100g sugar
- 100g butter
- 1 Tablespoon Golden Syrup
- 75g Self-Raising Flour
- Another 75g Self-Raising Flour
- Any Extras (Chocolate Chips, Raisins, etc)
- Preheat oven to 180C (356F).
- Mix the sugar and butter together until it has the consistency of paste.
- Add the first 75g of flour to the mix, plus any extras that you're adding. Mix well.
- Add and mix in the rest of the flour.
- Arrange on a baking tray in 10-12 blobs, you do not need to flatten them!
- Place in the oven for 12-15 minutes
This recipe is very adaptable, you can try using chocolate syrup or honey instead of golden syrup, and you can add any extras you like; nuts, dried fruit, chocolate, honey comb, the list is endless.
- 100g Caster Sugar
- 100g Soft Butter
- 100g Self-Raising Flour
- 2 Eggs
- 1 tsp Vanilla Extract
- Preheat the oven to 180C (356F) [or 160C (320F) for fan ovens]. Take a muffin tray and put a paper cupcake case in each hole.
- Put the sugar and butter in a bowl and mix together, mix until the mixture only falls off the spoon when tapped against the side of the bowl.
- Sift the flour into the mixture. Add the eggs and the vanilla. (At this point if you would like to add any extras like chocolate chips or raisins, add them now). Mix well.
- Spoon the mixture evenly into the paper cases. Put the tray in the oven for 20 minutes.
- Let the cakes cool, and enjoy!
This recipe should make 12 cakes. If you are worried about getting egg shell in the mixture, you can crack the eggs into a different bowl, scoop out pieces of shell and then put the eggs into the mixture. It can be seen in the photo above that I intended to make 24 but only got 17, this is because I over filled the cases, to avoid this, only fill your cases just over halfway.
Peanut Butter Cookies
- 1 Cup Peanut Butter
- 1 Cup Granulated Sugar
- 1 Egg
- Preheat the oven to 175C (350F).
- Combine all of the ingredients in a bowl, and mix together until smooth.
- Arrange spoonfuls of your mixture onto a baking sheet. Bake in the oven for 6-8 minutes.
These cookies are done when they are brown on the bottoms and still soft, they take a while to cool but don't touch them while they are hot.
You can use either smooth or chunky peanut butter for this recipe. If you would like to 'spice up' this recipe you can melt some chocolate in the microwave spoon it over the biscuits and decorate with marshmallows, nuts, chocolate chips etc.
- 500g Strawberrys (Hulls Removed)
- 400ml Double cream
- 3 Ready Made Meringues (Crushed)
- Set aside 4 strawberries, these will be used as decoration later. Purée half of the remaining strawberries in a blender. Roughly chop the other half.
- Whip the double cream until it is stiff. Then fold in the crushed meringue, and the puréed and chopped strawberries.
- Spoon the mixture into glasses or bowls, and top with the strawberries that you set aside earlier.
To remove the hull of the strawberry, that just means removing the leaves and the tiny core beneath the cap of the berry, this can just be done by chopping the leafy part off with a knife.
To add a unique flavour to the dessert you can try adding a tablespoon of a fruit or ginger cordial.
This recipe should make 4 servings.
- 100ml water
- 100ml cocoa powder
- 100ml sugar
- Whisk all of the ingredients together in a pan.
- Let it simmer on the stove until it is of the required consistency
This chocolate sauce can be kept for a very long time in the fridge and can be reheated as necessary. When cooled this sauce does not harden, it stays runny even in the fridge. Any kind of cocoa powder can be used, I used a dark chocolate cocoa powder, but you can even use hot chocolate powder if you wish.
What Do You Think?
Which of these recipes would you like to try?
© 2015 VerityPrice