3/25/2012

Fudge crumbles

I've been doing some more baking with my grandson, and we made these treats. He loves fudge! They looked so moreish we had to try them. I know they're calorific, but as a treat...! The recipe comes from a magazine supplement on biscuits.

50g flaked almonds and a few for the top
75g fudge, chopped
200g plain flour
1/2 tspn bicarb. of soda
125g butter
125g light muscovado sugar
1 egg
1 tspn vanilla essence

Preheat oven 180c/gas 4
Line a baking sheet with parchment.

Pur flour and bicarb. in a bowl and rub in butter till breadcrumbs. Stir in the almonds, fudge and sugar and mix together.
Whisk egg and vanilla and add to the fudge mixture and mix till blended.
Put large tbspns of mixture on sheet, leaving spaces between them. Put a flaked almond on top.
Bake for 12-15 mins.
Leave on tray for 10 mins then put onto a wire rack.


They really are moreish, but very sweet. You could taste the fudge, but I thought it would have some texture - maybe I chopped it too small.
There are lots of different types of fudge you could use; if I make them again, I'll try a honey fudge. They're quick to make and bake - a good biscuit to make with children.

3/08/2012

Spelt and honey cakes

I've started making bread again and trying different flours. I bought some spelt last week and made a lovely loaf with it. I had some left, so made some of these little cakes for my friend, who came to have a cuppa with me yesterday. The recipe was on my bag of flour.

175g butter, softened
175g caster sugar
3 eggs
150g spelt flour
pinch of salt
1 tspn baking powder
25g cornflour
3 tbspn milk
10tbspn honey, warmed
25g hazelnuts or pistachios, chopped

Preheat oven 180C/gas4
Grease 10 - 12 small rectangular tins, a 12 hole 'financier' tin [I bought mine in France] or a 12 hole muffin tin.

Beat the butter and sugar till light and fluffy. Add the eggs slowly, beating between each addition.
Fold in the spelt flour, the salt and the cornflour. Add the milk and mix till smooth.
Divide into the tins and bake for 20 mins, till golden and firm.
When cool, drizzle each cake with a tbspn of warm honey and sprinkle with the nuts.



You can make a loaf cake in a 900g tin instead of small cakes. The spelt give the cakes a slight nutty taste which goes well with the nuts in the topping. There are so many types of honey to choose from; I used a heather honey from my local farm shop. I'll certainly make this recipe again, but as a large cake. Another quick and easy cake to make.

3/02/2012

Welshcakes

I couldn't let St David's Day pass without making some of my Granny's welshcakes. I have her bakestone too [or llechfaen as she called it], rather black but still usable. Her recipe was in ozs and lbs so I've changed it to metric.

450g flour
1 tspn baking powder
110g margarine
110g lard
175g currants
1 tspn mixed spice
1 egg
2 tbspn milk

Sift the flour and baking powder in a bowl then rub in the fat. Add the fruit and spice and mix in.
Beat the egg and add to mixture to make a firm dough. if needed add siome of the milk. Don't make the dough wet!
Roll onto a floured board to about 1/4 " and cut into rounds.
Cook on a greased bakestone or heavy bottomed frying pan for about 3 mins each side till golden.
Cool and sprinkle with sugar.


I don't use lard or margarine, I use butter. Granny used to make about 30 Welsh cakes out of this amount; I seem to make much less - about 16! They're best eaten warm on the day they're made, as they tend to go hard - but they're still good to eat!