It’s back! If the return of The Great British Bake Off has sent you into a baking frenzy, but you’re less Mary Berry and more Betty Crocker cake mix in the kitchen, get a load of these foolproof recipes that use five ingredients or less.
Sadly we’re not all blessed with Paul Hollywood ‘s innate talent to avoid a soggy bottom, so we’ve handpicked some of the easiest baking recipes that taste seriously good. From the three-ingredient easy scone recipe that everyone’s talking about to the most searched recipe of few years – the proverbial banana bread – and some peanut butter cookies that are going to upgrade your elevenses, these quick and easy recipes are good enough to get you one of Hollywood’s famous handshakes.
We can promise tasty, easy treats but we can’t promise any less washing up.
3-Ingredient Easy Scone Recipe
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. This easy scone recipe is packed full of lemony flavour, they’re light, fluffy and a little bit citrusy – the perfect treat come 3pm.
- 525g cups self-raising flour
- 300ml thickened cream
- 300ml lemonade
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.
On a floured surface, knead the dough until it forms a ball shape. Press down on the dough until it is 1-inch thick.
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.
Put in the oven for 15-20 minutes or until golden brown on top.
Pull apart and serve immediately with jam and cream.
2 Ingredient Bread
If you thought bread baking was a bit of a ball ache you haven’t tried Sainsbury’s two-ingredient recipe. It only requires two essentials: self-raising flour – everyone has some of that knocking about at the back of the cupboard, and natural yoghurt (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 into 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 Peanut Butter Cookies
Salty, sweet and utterly moreish. Who doesn’t love a bit of peanut butter. These cookies are so easy, they’re ideal to make with children or those who are just a bit rubbish in the baking department.
- 200g peanut butter (crunchy or smooth)
- 175g golden caster sugar
- 1 large egg
Heat oven to 180C and line 2 large baking trays with baking parchment paper.
Put the peanut butter and sugar into a bowl. Add the egg and mix until the mixture forms a dough.
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.
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
Did you even make it through 2020 if you didn’t make a banana bread and put it on your Instagram feed? The sweet treat became the most googled recipe during covid 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.
- 3 medium ripe bananas
- 256g rolled oats
- 2 large eggs
- 35g honey
- 1 teaspoon baking powder
Preheat oven to 180C. Lightly grease a 9 x inch bread tin.
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.
Bake for 30-35 minutes.
Let loaf cool completely in the tin before taking out.
Top tip: the bread will keep in the fridge for up to a week.