The Handbook
The Handbook

If you’re less Mary Berry more Betty Crocker cake mix in the baking department, get a load of these foolproof recipes that use five ingredients or less.

Thanks to isolation everyone’s gone bonkers for baking but sadly we’re not all blessed with Paul Hollywood’s innate talent to bypass a soggy bottom. So we’ve handpicked some of the easiest recipes that taste seriously good.

From the lemonade scones that everyone’s talking about to the most searched recipe of lockdown, banana bread and some peanut butter cookies that are going to upgrade your elevenses, here’s how to win over anyone isolating with you.

We can promise tasty, easy treats but we can’t promise any less washing up.

2 Ingredient Bread

If you thought bread baking was a bit of a ball ache you haven’t tried Sainsbury Magazine’s two-ingredient recipe. It only requires two ingredients.: self-raising flour – everyone has some of that knocking about at the back of the cupboard, and natural yoghurt, which we’re pretty sure you can still get your hands on (plus salt and some olive oil but that doesn’t count, right?)

You don’t even need to turn the oven on, these can be whipped up in a pan to make the tastiest, pillowy soft flatbreads. The perfect addition to mopping up a stew, curry or to dip in hummus. Try making them first thing and adding a couple of crispy rashers of bacon and some spicy ketchup for the best bacon sarnie ever.

Click here to see the whole recipe. 

3 Ingredient Lemonade Scones

Baking purists, look away now. Forget everything you learnt in Home Economics because these scones are easier than boiling an egg and only use three ingredients. Packed full of lemony flavour, they’re light, fluffy and a little bit citrusy – the perfect treat come 3pm.

Ingredients:

  • 525g cups self-raising flour
  • 300ml thickened cream
  • 300ml lemonade

Method:

  1. Pre-heat oven to 180°C. Add all ingredients into a large bowl and mix roughly until well combined and a thick dough has formed.
  2. On a floured surface, knead the dough until it forms a ball shape. Press down on the dough until it is 1-inch thick.
  3. Cut the dough into portions using a 6cm round cutter to cut into rounds or cut into squares if you don’t have one. Place the portions onto a lined baking tray, with portions slightly touching – this will help then rise.
  4. Put in the oven for 15-20 minutes or until golden brown on top.
  5. Pull apart and serve immediately with jam and cream.

3 Ingredient Peanut Butter Cookies

Ingredients:

  • 200g peanut butter (crunchy or smooth)
  • 175g golden caster sugar
  • 1 large egg

Method:

  1. Heat oven to 180C and line 2 large baking trays with baking parchment paper.
  2. Put the peanut butter and sugar into a bowl. Add the egg and mix until the mixture forms a dough.
  3. Break off little chunks of dough and place with a good amount of space between each one onto the trays. Press the cookies down with the back of a fork to flatten them out.

4. Put in the oven and bake for 12 mins, until golden around the edges. Remove from the oven and cool completely on wire racks.

Top tip: Cookies can be stored for three days and frozen for two months as dough before baking.

5 Ingredient Banana Bread

Have you even been isolating if you haven’t made a banana bread and put it on your Instagram feed? The sweet treat has become the most googled recipe in recent months and while there are hundreds of iterations, this one is super simple using just five ingredients.

Serve toasted with butter or drizzled in chocolate sauce or with a ball of ice cream for pudding.

Ingredients:

  • 3 medium ripe bananas
  • 256g rolled oats
  • 2 large eggs
  • 35g honey
  • 1 teaspoon baking powder

Method:

  1. Preheat oven to 180C. Lightly grease a 9 x inch bread tin.
  2. Add all ingredients to a blender and blend until smooth and combined. Pour into the loaf tin and  garnish the top of the batter with thinly sliced banana if you like.
  3. Bake for 30-35 minutes.
  4. Let loaf cool completely in the tin before taking out.

Top tip: the bread will keep in the fridge for up to a week.