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Treat Yourself With These 2 Delicious Homemade Treats

We bet your kids would love to help make those Swizzle Sticks!

Social distancing has generated lots of new home bakers, turning social media into an alternative #masterchef competition. And it seems lots of people are focusing on whipping up desserts and sweet goods. With stress affecting cravings, baking seen as a therapeutic medium and sugar being a temporary fix for the body to be "happy", it isn’t surprising. It’s just one of the ways we are coping with the crisis that’s affecting everyone around the world.

If you haven’t tried rolling out a biscuit bonanza yet, here are two very satisfactory ways…

Pecan Shortbread

Woman’s Weekly/REX Shutterstock

Makes 12-18 fingers

- 250g (8oz) butter, softened

- 125g (4oz) caster sugar, plus extra for dusting

- 250g (8oz) plain flour

- 125g (4oz) cornflour

- 100g packet roasted salted pecan nuts, finely chopped

- Baking sheets, lined with baking parchment or with non-stick liners

1. To make the dough, cream together the butter and sugar until it's light and fluffy. Fold in the flour and corn flour and then the pecan nuts. If the mixture is very soft, chill it until it's firm enough to handle.
2. Roll the dough out on a lightly floured surface so it's about 5-7mm (1/2-3/4in) thick and cut into finger shapes. If the dough is soft, it can be rolled between two sheets of baking parchment. Place the fingers on lined baking sheets and prick them with a fork. Dust with a little extra caster sugar. Chill the biscuits for about 20-30 minutes.
3. Set the oven to 180°C or Gas Mark
4. Bake the shortbread for about 15 minutes until it's a pale golden colour. Remove from the oven and leave to cool on the baking sheets for a few minutes. Transfer to a wire rack to cool completely. They'll keep in a biscuit tin for up to five-seven days.


Swizzle Sticks

Woman’s Weekly/REX Shutterstock

Makes 20-24

- 175g (6oz) plain flour

- Pinch of baking powder

- 200g (7oz) condensed milk

- 50g (13/4oz) butter, melted


- 200g bars of each dark, milk and white chocolate, melted and tempered

- 3 different types of sprinkles, e.g., hundreds and thousands

- Baking sheets, lined with non-stick liners or baking parchment


1. Set the oven to 180°C or Gas Mark 4.
2. Tip the flour, baking powder and a pinch of salt into a bowl. Add the condensed milk and butter, and beat to give a smooth, soft dough. Break off pieces and roll out into 20cm (8in) long sticks and lay on baking sheets.
3. Bake the biscuits for 12-15 minutes until they're a light golden colour. Remove from the oven and leave to cool on the baking sheets for a few minutes. Transfer to a wire rack to cool completely.
4. Decorate about a third of the sticks in each type of chocolate. Working on one stick at a time, dip them into the chocolate, leaving a small area at one end uncoated, to hold it. Tip the sticks upside down, so that any excess chocolate runs off, then coat them in sprinkles, using a different type of sprinkle for each chocolate, Place on a sheet of baking parchment and leave them to set before serving. These will keep for up to three days in a biscuit tin kept in a cool place.

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