Merry Christmas

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                                   Merry Christmas and a very Happy and Healthy New Year.

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Aberffraw cakes

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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
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Lemon Coconut Slices

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I needed a simple recipe to use up some lemons, and found many versions of this uncooked tray bake [I suppose it's not really a tray bake as it's not baked, but it's made in my Delia tray bake tin!]. I played around with several recipes till I made exactly what I wanted - a good lemony flavoured slice, with a decent amount of coconut and a lemon icing. It was perfect to make for my daughter's recent visit. We brought a lemon tree back from France and it now lives in the greenhouse. It was a gift from our neighbours, and has faithfully produced lemons every year. The lemons I used in this recipe were from this tree, and they are much juicier than the ones you buy. You put 125ml of condensed milk in a pan with 125g butter and stir till the butter has melted. In a food processor or using a plastic bag and a rolling pin, break a 250g packet of Nice biscuits into crumbs and put into a bowl with 1 tspn of grated lemon zest, 1 tspn lemon extract and 85g dessicated coco
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Carrot Cupcakes with a maple cream cheese topping

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As I haven’t posted anything for a while, I thought I’d post 2 recipes this month. I don’t often make cupcakes, preferring muffins.This recipe was given to me by a lovely Australian lady I met. We were chatting about how we both loved baking. It’s an easy recipe with a delicious topping. 225g sr flour, 230g brown sugar, 2 tspn mixed spice, 125ml vegetable oil, 3 eggs, 480g finely grated carrot (about 4 medium carrots), 90g chopped pecans and 6 pecans halved Preheat oven 180C/160C fan/gas4 Grease a 12 hole muffin tin or use paper cases.  In a bowl mix together the flour, sugar, spice, oil and eggs. Add the carrots and nuts and stir in. Divide the mixture between the muffin cases or muffin tin. Bake for about 39 mins. Leave in tin for 5 mins then put onto a wire rack. Topping - 30g soft butter or spread, 80g softened cream cheese, 2tbspn maple syrup and 200g icing sugar Beat butter, cream cheese and syrup together in a bowl with a hand beater till fluffy and gradually beat in the icing s
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