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Privacy NoticeWhen sending gifts to loved ones, sourcing a present that can easily be sent without the risk of the recipient finding a dreaded missed delivery note on the doormat is a top priority. From letterbox flowers to letterbox beauty boxes, gifts that can be posted easily through people’s front doors remove the hassle and disappointment of rearranging delivery for what might feel like the hundredth time! And now, baker Lucy Burton is on hand to suggest some gifts that are not only letterbox size, but are as sweet as can be. Here she shares two delicious recipes that are perfect for sending to your loved ones, no matter where they are in the UK…
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Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Rose and raspberry brownies MAKES 16 BARS OF 24 SMALLER SQUARES
Rose and raspberry brownies are a perfect pick-me-up
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Ingredients 300g unsalted butter, diced 400g caster sugar 100g soft brown sugar 70g cocoa powder 70g dark chocolate (70% cocoa or higher), roughly chopped into pieces 4 eggs 140g plain flour 1/2 tsp fine sea salt 2 tsp rose water 100g Turkish delight Flaky sea salt to top 30g freeze-dried raspberries Crystallised rose petals to finish, optional Method Heat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20 x 30cm baking tin with baking paper. In a saucepan, weigh out the butter, caster sugar, brown sugar, cocoa powder and dark chocolate (in that order). Place over a low heat, and leave for 5-10 minutes. The butter will melt at the bottom of the pan, and should start to envelop the other ingredients. After 5 minutes, give it a stir with a whisk to encourage it to come together and to help the chocolate melt. Once melted, remove from the heat – don’t worry if there is still graininess from the sugar. Crack the eggs directly into the pan, then whisk together quickly. After a few seconds you should find the mixture combines and becomes glossy and shiny. Add the flour, salt and rose water and whisk just enough to combine. Make sure you get into the corners of the pan with the whisk, to catch any pockets of flour that haven’t been mixed through. Pour into the lined tin. If you need to help the brownie batter get into the corners of your tin, tilt the tin to encourage the mixture to find the edges. Place in the centre of the oven and bake for 30-40 minutes. The brownies are ready when they no longer wobble when lightly shaken, and a skewer inserted into the middle comes out with just a few wet crumbs. When the brownies are out of the oven but still hot, dice the Turkish delight so you have roughly 1cm x 1cm chunks. Scatter them over the brownies as evenly as you can, along with the flaky sea salt. Next, scatter the raspberries and a handful of crystallised rose petals (if using) over the surface. Gently, push the toppings into the baked brownies so that they are still visible but you have a flat surface. Chill and slice. Allow to cool completely at room temperature in the tin, then put in the fridge for 1 hour before slicing. This helps get clean edges when you slice into portions. Peanut butter and jam thumbprint cookies MAKES 24-28
Peanut butter and jam thumbprint cookies are ideal for sending to friends and families
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Ingredients 50g salted peanuts, finely chopped, optional 175g plain flour 50g light brown sugar 1 tsp fine salt 150g smooth peanut butter 2 eggs Milk, if needed 150g raspberry jam Method Heat the oven to 180°C/160°C fan/gas mark 4, and line a baking tin with baking paper (no sides). Finely chop the peanuts and spread evenly on a board, ready to roll the cookies in. In a bowl, mix together the flour, sugar and salt. Once combined, add the peanut butter and eggs, and beat until combined and smooth. If it feels a little dry and crumbly, add some milk – 1 tablespoon at a time – until the dough is smooth enough to roll into balls without cracking. Different peanut butters have different liquid contents, which is why you may need to add this. Using your hands, roll into 24-28 small balls, walnut-sized, then gently roll each through the chopped peanuts once to coat only the widest part of the balls. Place in the lined tin (you will need to bake them in two or three batches). Push the end of a wooden spoon into the centre of each cookie until you just feel the base of the tin. Twist to widen the hole slightly, then remove the spoon, repeating the action on each cookie to create a “thumbprint indentation”. Chill in the fridge for 15-20 minutes. Once chilled, bake the cookies for 10-12 minutes, rotating them halfway through. They should be just firm to the touch. Remove from the oven, and then use a spoon or piping bag to fill the holes in the cookies with raspberry jam. Return to the oven and bake for a final 5-6 minutes. From Postal Bakes: over 60 cakes, cookies and other treats to send by mail by Lucy Burton (Welbeck Publishing, £16.99). For all the latest lifestyle news, sign up to our daily newsletter here. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
