Sunday 26 April 2015

Almond stars

Ingredients 
Makes: 50 biscuits, depending on size

  • 4 egg whites
  • 250g icing sugar
  • 250g ground almonds
  • 1/2 lemon, zest grated and juiced
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves

Method
Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  › Ready in:1hr50min 

  1. Beat egg whites until stiff. Gradually beat in icing sugar, then fold in lemon juice, lemon zest, cinnamon and cloves.
  2. Reserve and chill 8 tablespoons of mixture. Fold almonds into the remaining mixture; chill for 1 hour.
  3. Preheat oven to 150 C / Gas 2.
  4. Sprinkle sugar on work surface. Roll batches of dough to 1cm thick and cut out stars. If the dough is too sticky to handle, add a little more ground almonds.
  5. Place stars onto a greased baking tray and brush with the reserved egg whites.
  6. Bake for 15-20 minutes in the preheated oven.

Thursday 23 April 2015

Gingerbread


This recipe is from Delia's Cakes

Ingredients
175g plain flour, sifted
1 level tablespoon ground ginger
1 level dessertspoon ground cinnamon
¼ nutmeg, grated
½ level teaspoon bicarbonate of soda
2 tablespoons milk
75g black treacle
75g golden syrup
75g dark brown soft sugar
75g block butter
1 large egg, lightly beaten
Pre-heat the oven to 170C, gas mark 3

Equipment: A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner

Method

Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle).

Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.

Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended – don’t let it come anywhere near the boil and don’t go off and leave it!

Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk.

Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch.

Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.

If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter.

Norfolk Shortcake

Ingredients

455g (1lb) self-raising flour 
170g (6oz) sugar 
285g (10oz) currants or sultanas (whichever you prefer) 
170g (6oz) butter or margarine (or 10oz if omitting egg)
1 egg (beaten) (keep a little for glazing) 
A little milk to bind 
You can add mixed spice if you like!

Method

1. Rub butter in flour. 
2. Add sugar sultanas and egg. 
3. Bind with milk and form dough ball 
4. Roll out to about 1/2 inch thick, cut to shape/size you'd like to munch! 
5. Glaze with the little bit of beaten egg you remembered to put aside. Sprinkle with sugar and bake at 190C or gas mark 5 for approx 20 mins.

Wednesday 1 April 2015

Lemon sandwich cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup finely chopped walnuts
  • FILLING:
  • 3 tablespoons butter, softened
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon grated orange peel
  • 1-1/2 cups confectioners' sugar
  • 2 drops yellow food coloring, optional
  • Directions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
  2. Shape into two 14-in. rolls; reshape each roll into a 14-in. x 1-1/8-in. x 1-1/8-in. block. Wrap each in plastic wrap. Refrigerate overnight.
  3. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough.
  4. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
  5. In a small bowl, cream the butter, lemon juice and orange peel until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon on bottoms of the plain cookies; place nut topped cookies over filling. Yield: about 4-1/2 dozen.
Lemon Tea Cookies Recipe