Sadly after being absent on here for several months I have decided this will be my last post. I’ve enjoyed posting, but life moves on. Thank you for reading them. Easter Bunnies 100g caster sugar, 100 g butter, 1 egg separated, 225g plain flour, 1/2tspn of ginger and 1/2 tspn cinnamon, 50g currants(opt) and 3 tbspn milk Icing - 450g royal icing, food colouring You need: Baking tray and Easter themed cutters Cream butter and sugar till fluffy. Add flour, spices and currants. Mix together. Add enough milk to make a stiff dough. Roll out on floured surface then cut out. Put on a greased baking tray. Bake at 170C/gas 3 for 15 mins, remove from oven, brush with egg white and sprinkle with sugar. Put back in the oven and bake for a further 5-10mins If wanted, add colouring of choice to the royal icing sugar and pipe. Photo is from a friend’s blog, with her permission, just to show what I mean
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1 - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
I haven't made a loaf cake for a while, but having a sort out of my baking cupboard, I found some wholemeal flour, stem ginger and a bag of dried apricots that needed using. Thought they'd make a good combination in a loaf cake. I find using just wholemeal flour make cakes too heavy for my taste, so I always do half wholemeal and half white. It's a quick loaf to make - preheat your oven to 180C/gas 4 and grease a 900g loaf tin. Put 115g wholemeal flour and 115g plain flour in a bowl with 11/2 tspns of baking powder. Add 150g soft light brown sugar, 115g butter, 2 eggs, zest of a lemon and 2 tbspn of milk. Beat together using an electric mixer for about 2 mins then fold in 175g of dried apricots [not the ones you have to soak] which have been chopped. Finely chop 3 pieces of stem ginger and you need 4 tbspns of the syrup from the jar, Add these to the cake mixture. Thinly slice 1 more piece of stem ginger. Spoon the mixture into the loaf tin and level the top, then arra...
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