Stork Original 500G. The secret to baking fluffier cakes since 1920. Great for baking light, fluffy cakes, marvelous muffins, beautiful brownies and many other delicious bakes

Stork's Simple Shortbread. Cooking time 25 minutes. Prep time 15 minutes. Servings 8. Chocolate Chip Cookies. Cooking time 10 minutes. Prep time 30 minutes. Servings 15. Oatmeal Cookies with Blueberries and White Chocolate. Cooking time 15 minutes. Prep time 45 minutes. Servings 1. Welsh Cakes. Cooking time 10 minutes.

Lightly beat the eggs and stir into the Stork mixture. Sieve the mixed spices, ginger, the flours and baking powder over the egg-Stork mix and stir everything together until it forms a soft dough. Knead the dough for a few minutes by hand until it firms up and is less sticky.

100g Stork tub ; 100g plain chocolate, melted and cooled ; 275g golden caster sugar ; 3 medium eggs ; 175g self-raising flour

In a large bowl beat together the Stork, sugar, eggs, vanilla, self-raising flour, and milk until evenly combined. Fold through the raspberries and grated white chocolate. Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.

Place the Stork, sugar and eggs in a mixing bowl and beat until smooth. Mix the dry ingredients for the Whoopies in a bowl. Stir in the Stork mixture with a spoon or mixer. Stir in the milk. Use two tablespoons to scoop the batter into 24 mounds onto the prepared baking sheets. Bake the Whoopies in the preheated oven for 10-12 minutes until cooked.

Gently fold in the melted Stork until blended. Pour into the Swiss roll tin and tilt to run into the corners of the tin. Bake for 10-12 minutes until light and springy to the touch.

30g Stork tub, melted ; Cornflour for rolling and dusting ; Copy Ingredients. Instructions. Steps Combine the ingredients for the dough and work together in a stand mixer fitted with a dough hook. Once combined mix on a medium speed for 3 – 4 minutes until smooth. Cover and allow the dough to rest for 2 hours. ...

In a small pan gently warm the golden syrup, brown sugar, stork and cream stirring frequently. Bring the mixture to the boil and simmer for 2 minutes. Remove from the heat and pour over the puffed rice cereal stirring to mix. Top each cupcake with the …

Home baking tastes even better when it's made with Stork. Enriched with essential vitamins and containing just the right fat content for baking, a staple in the kitchen for 100 years. Discover more