Tag Archives: flour

Glazed Maple Pecan Shortbread Recipe

Shortbread:

40g pecans, finely chopped

125g unsalted butter, softened

60g caster sugar

1 tbsp maple syrup

150g plain flour

30g corn flour

Topping:

40g pecans, finely chopped

1tbsp maple syrup

Pinch sea salt

Glaze:

1 tbsp unsalted butter, melted

110g icing sugar

Up to 100ml maple syrup

– First, prepare your pecans either by finely chopping by hand or by pulsing gently in a food processor. (My stick blender came with a small chopper attachment, which is perfect for these kind of jobs when you just need a small amount of something.)

– In a mixing bowl, cream together the butter sugar and maple syrup.

– Add the flour and pecans and mix to combine. At first it will not come together but you can bring it together easily with your hands at the end.

– Shape the dough into a flat disk and wrap and place in the fridge for 30 minutes to chill.

– Prepare the pecans by roughly chopping them, leave a few bits that are chunkier.

– put the pecans in an oven proof dish and mix with the maple syrup.

– Sprinkle the sea salt on top.

– Bake in the oven for 10 minutes at 170°. (You can do this at the same time as your first batch of biscuits.)

– Roll out your chilled dough to a thickness of 5 mm between two silicon sheets. (By using the silicon sheets instead of extra flour your dough will not get too dry. But if you don’t have these just sprinkle the worksurface and rolling pin with flour and work quickly to stop it sticking).

– Cut out your shapes, I prefer a maple leaf but they can be any shape you like, and place on a lined baking tray.

– Put the tray in the fridge to chill for at least 10 minutes. This will stop the biscuits from spreading when you bake them so if you’re not using a delicate shape and don’t mind this then you can skip that step.

– Re-roll your dough, but if it gets too sticky you may have to put it back in the fridge for a few minutes to solidify again.

– Heat the oven to 170°C and bake each tray for 10 minutes until just starting to turn golden brown then remove the tray From the oven and leave the biscuits to cool on the tray.

– To prepare the glaze mix together the icing sugar and melted butter in a small bowl. Gradually out of the maple syrup until you get a fairly thick but runny consistency. You may have to add a little more icing sugar or maple syrup to get the consistency you want. It wants to be somewhat like Greek yoghurt, not too thick but not so runny that it slides off your biscuit.

– Once your biscuits are cool, dip each one top down into the glaze then gently shake it back and forth so that the excess glaze falls back into the bowl. Then place back onto the baking tray and sprinkle with your pecan topping mix.

– Repeat for all of your biscuits then leave the glaze to set before serving or putting in an airtight box to store.

Leave a comment

Filed under Cookies and Biscuits, Moderately easy

Halloween Eyeball Chocolate Chip Cookies Recipe

These spooky eyeball chocolate chip cookies are great easy Halloween cookies! I bought a packet of these sugar eyeballs ages ago but never really found a need to use them until now! These cookies are a great Halloween treat and you can use the technique with your own favourite cookie recipe if you prefer, no need to follow this one (though it is great!) You simply press the eyes into the cookie when it comes straight out of the oven and then leave to cool.

Makes 18 cookies

200g melted unsalted butter
220g light muscovado sugar
100g caster sugar (If you like the grainyness of the M&S cookies feel free to use granulated, I don’t like it so I use caster)
1 tsp vanilla extract
1 egg
350g plain flour
1/2 tsp baking powder
1/2 tsp salt
200g chocolate chips (I use one bag of dark and one bag of milk for variety)

One pack sugar eyeballs

– Heat the oven to Gas mark 3/170C and prepare two baking trays.
– Melt the butter, I put it in the microwave for 1 minute but microwaves vary so be careful!
– In a large mixing bowl mix the melted butter with both sugars until smooth.
– Beat in the vanilla and egg until smooth.
– Sift in the flour, baking powder and salt and mix until it forms a dough.
– Mix through the chocolate chips.
– Divide the dough in to generous balls, slightly larger than a ping pong ball is best. Roll briefly in your hands to make a round ball and place 6 on a baking tray. Make sure they cookies are well spaced apart as they spread.
– Bake one sheet at a time in the top of the oven for about 15-17 minutes. The cookies will still be soft but the edges should be a little brown.
– As soon as they come out of the oven press the sugar eyeballs randomly into the cookies. Leave to cool on the tray for 5 minutes then transfer to a wire rack to cool completely/eat.
– Repeat with the remaining trays of cookies.

2 Comments

Filed under Cookies and Biscuits, Desserts, Easy, Halloween, Sweets, Teatime Treats

Tori Karaage (Japanese fried Chicken)

Super quick and simple to make this Japanese Tori Karaage (Japanese Fried Chicken) really hits the spot! You can add garlic and ginger to the marinade if you like for a little extra flavour but I don’t usually. For authenticity make sure you’re eating it with Kewpie mayonnaise!

Chicken breast (or thigh) chopped into bite size chunks

1 tbsp cooking sake

1 tbsp soy sauce

1 tbsp corn flour

Large pinch of salt

– Marinate the chicken in the sake and soy sauce (optional: garlic and ginger pastes) for at least 30 minutes or as long as overnight in the fridge.

– Heat a pan of oil to 180°

– Drain any excess liquid from the chicken.

– Add the corn flour and salt and mix so the chicken is well coated.

– Drop into the hot oil a piece at a time, cook in batches if necessary so it’s not crowded.

– Cook for 3 minutes until golden brown.

– Remove from the oil with chopsticks (or tongs) and place on a sheet of kitchen paper to drain.

– Serve hot or cold with mayonnaise and a lemon wedge squeezed over.

Leave a comment

Filed under Easy, Japanese, Mains

Nigella’s Sweet & Salty Chocolate Cookies (For 1)

Makes 2 large cookies

50g plain flour

10g cocoa powder

1/8 tsp baking powder

1/8 tsp bicarbonate of soda

1/8 tsp salt

50g unsalted butter, softened

25g caster sugar

15g dark brown sugar

1/4 tsp vanilla extract

25g dark chocolate chips

Pinch of sea salt flakes

– Heat the oven to 180°C/ gas mark 4.

– Mix the flour, cocoa powder, baking powder, bicarb and salt in a small bowl.

– Cream together the butter, sugars and vanilla.

– Add a spoonful of the dry mix to the butter mix and beat well to combine.

– Gradually add the remaining flour mix, beating well between additions until a smooth, dark dough is formed.

– Add the chocolate chips and mix in.

– Divide the dough in two, press down into rounds on a baking tray and sprinkle with the salt flakes.

– Bake for 12 minutes. The cookies are ready when the tops have cracked. If the tops aren’t cracked, they’re not done.

– Remove from the oven and leave on the tray for at least 5 minutes. This is very important! The cookies will be soft when they come out but will solidify in those 5 minutes. Leave them a further 10 minutes before eating for best results.

Leave a comment

Filed under Cookies and Biscuits, Easy, quick

Black Forest Loaf Cake

150g unsalted butter

150g golden caster sugar

3 eggs

1 tap vanilla extract

130g self raising flour

40g cocoa powder

3 tbsp milk

1 cup cherries (You can use fresh, frozen or tinned cherries here. I forgot to weigh them but about a cups worth went in, measure it with your heart!)

6tbsp Cherry liqueur

300ml double cream

3tbsp icing sugar

1/4 cup cherries + 1 tbsp cherry liqueur (leave to marinate for a while)

1tbsp grated chocolate

– Heat the oven to 180°C and grease and line a loaf tin.

– Cream together the butter and sugar in a large mixing bowl.

– Beat in one egg at a time.

– Mix in the vanilla.

– Fold in the flour and cocoa powder.

– Fold in the cherries.

– Scrape the mix into your prepared tin.

– Bake in the middle of the oven for 1 hour, turning it halfway through.

– Remove from the oven and pour the cherry liqueur over the hot cake. (If using frozen or tinned cherries you can use the juices.)

-Leave to cool in the tin.

– In a small mixing bowl whip the cream and sugar until it forms stiff peaks.

– Lightly fold in the cherries. (Barely fold them at all, you want the pink to ripple, not make the whole thing pink.) Retain three good looking cherries.

– Untin the cake and place on serving dish.

– Spread the cream evenly over the top of the cake.

– Garnish with your reserved cherries and grated chocolate.

– Store covered in the fridge for up to three days.

Leave a comment

Filed under Cakes, Desserts, Moderately easy

Farmhouse Butter Biscuits

A lovely simple biscuit, quick and easy to work with and it gives a delightfully crisp buttery biscuit.  Nothing fancy at all, as simple and wholesome as a biscuit can get! These biscuits remind me of some I had as a child at a farmhouse on the way to the lake district. There were no such things as hygiene certificates then, this was literally the farmer’s wife selling tea and biscuits in her kitchen and they were some of the best I’ve ever had!

Makes 18 biscuits

125g butter, softened
70g golden caster sugar (Plus a few tsp extra for sprinkling)
1 egg yolk
160g plain flour
small pinch of salt

  • Heat the oven to gas mark 5 and prepare two baking trays with baking paper.
  • Cream together the butter and the sugar in a small mixing bowl.
  • Add the egg yolk and beat well to combine.
  • Add the flour and the salt (if your flour is at all lumpy do sift it in as it will mix easier).
  • Bring all the ingredients together into a soft dough.  It can help to use your hand to get it all together in the last bit.
  • Pinch off small walnut sized balls of dough and roll them in your palms to shape into rounds.
  • Place on the baking tray and use the heel of your palm to squish them flat.
  • Sprinkle the tops with the extra sugar.
  • Bake for 10 minutes until the edges are just starting to colour.
  • Remove from the oven and allow to sit on the tray for 5 minutes before trying to move them as they will break otherwise.
  • Allow to cook on a wire rack.
  • Put on a pot of tea and enjoy!

1 Comment

Filed under Cookies and Biscuits, Easy, quick

Gingerbread

I love making a gingerbread house at Christmas time.  However, I’m never any good at eating it.  When you’ve worked so hard to assemble this work of edible art it’s heartbreaking to have to destroy it.  Therefore I thought what about a gingerbread village?  Little houses so you could eat them one at a time and not feel bad for destroying your entire creation!  So that’s what I did. 

These have been a labour of love I tell you!  I actually made the gingerbread weeks ago but never quite had the time to sit down and get on with putting them together.  As a result I ate a bunch of the sweets I had been going to use and there were more than a few breakages and someone, I’m looking at you dad, ate a roof tile.  In theory this recipe makes 6 little gingerbread cottages.  I got 3.  But such is life. 

This gingerbread dough isn’t perhaps the ideal one you’re looking for to make houses but it does make an excellent biscuit.  It spreads a little inconsistently while baking so I got some wonky bits and the dough is easiest to work with while still warm, after that it starts to crack a little while you’re handling it.  For that reason I haven’t given you the pattern I used for my houses, but they were about 3″x4″.  Next year I’ll be trying a different recipe for my houses but for biscuits to eat or hang on the tree I think this could be a winner. 

  Makes 6 3″x4″ houses or, in theory, 1 large house.  Make 1/2 if for biscuits unless you need dozens. 

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger

– Heat the oven to gas mark 6 and find every baking tray in the house. 
– Melt together the butter, sugar and syrup in a large pan. 
– Put the flour, bicarbonate of soda and ground ginger in a large mixing bowl and mix them together. 
– Pour the melted butter mixture into the flour and mix well with a spoon until a dough is formed. 
– Roll out the dough to a thickness of 5mm.  (You will have to do this in batches unless you’re very good and have a large work surface.)
– Cut out your shapes and place on lined baking trays. 
– Bake for 10-12 minutes watching carefully because it is very easy to burn these.  Try to get the houses each on one tray so they’re a consistent colour. 
– Allow to cool on the trays for 5 minutes until hard then cool completely on a wire rack. 
– Repeat for the rest of the batches. 

To assemble the houses I use a ‘glue’ made from 200g icing sugar and 2-3 tbsp boiling water.  You can use royal icing if you want it to be stronger but this tastes much better.  I pipe strips of icing down the edges of the ‘sides’ then carefully press all 4 walls together, you may need an extra pair of hands for this part.  Then I allow that stage to dry.  Once dried I put on the roof tiles again by piping strips of icing all around the top of the house then very gently pressing down the tiles.  Then I pipe a line along the apex.  The chimneys, if making, are done in almost exactly the same way.  I leave the houses to dry, preferably for an hour, then get on with decorating with sweets using the same kind of ‘glue’ to stick everything on. 

Leave a comment

Filed under Christmas, Cookies and Biscuits, Moderately easy

Christmas Pie

Christmas is tradtionally a time of leftovers.  We’ve got just about all of the sandwich suitable turkey off it now so now it is time to think of other things to make with the bits and pieces left over.  There are lots of options available but few I’d actually enjoy.  Pie seemed the way to go.  Not only can you use the turkey but there’s nothing stopping you from using up some stuffing or leftover vegetables or even a few dollops of cranberry sauce.  Got a ham? Pop it in too!  Whatever is left or takes your fancy, within reason, then in it goes!  I usually keep things simple.  I might do turkey, stuffing and cranberry but I’d leave out the vegetables.  Ham, turkey and vegetables go well together too.  If you’ve got a lot of mash then why not skip the pastry and use that?  It really does depend entirely upon what you have and what you like.  If you’ve only got turkey to play with then a simple turkey and mushroom pie is great too. 

Makes 1 average pie dish serving 4 people. 

For the pastry:
225g plain flour
pinch of salt
50g butter, chilled and diced
50g Trex (white vegetable fat), chilled and diced
3-4 tbsp chilled water

– Mix together the flour and salt.
– Add the butter and Trex and rub into the flour with your fingertips until it looks like breadcrumbs. 
– Add 3 -4 tbsp cold water by sprinkling it evenly over the surface fo the mixture.  (I used 3 tbsp and a bit.)
– Using a flat bladed knife mix it together until it forms a dough. 
– Gather it together with your hands and lightly knead for a few seconds to bring it together. 
– Form the dough into a ball and wrap it in clingfilm.  Place it in the fridge for 30 minutes. 

For the filling:
1 onion, chopped
Turkey/ham/vegetables/stuffing/etc.
a good splash of olive oil
2 tbsp cornflour
1/2 pint chicken stock

– First saute your onion with a pinch of salt in a little oil in a frying pan.  Add whatever leftovers you’re using and stir gently to combine. 
– In a separate small pan add a good splash of oil, at least enough to cover the base of the pan. 
– Gently heat this until it just starts to shimmer a bit then add the corn flour.  Whisk rapidly to combine. 
– Pour in your chicken stock, still whisking and keep stiring until it is a smooth sauce. 
– Pour this sauce into the other pan and stir well to mix. 

To make pie:

– Lightly flour the worksurface and the rolling pin, not the pastry. 
– Turn out the chilled dough onto the worksurface and roll it out in one direction, turning it as you go until it reaches about 3 mm thick. 
– Place your pie dish upsidedown on top of the pastry and cut a line around the dish about 1 cm out to leave room for shrinkage. 
– Cut a second line around this about 1.5 cm thick.
– Fill the pie dish with the filling.
– Moisten the edge of your dish with a finger dipped in water then press the 1.5 cm thick strip round the outside of the dish trimming the length to fit.   
– Moisten this pastry with water again then lay the rest of the pastry over the top using the rolling pin to help lift it across. 
– I fluted the edges of this pie.  It’s very simple.  You basically place the thumb and index finger of one hand on the ‘inside’ of the pie and with the index finger of the other hand press the edge of the crust inwards between the two fingers of the other hand.  Move round the pie and keep going until the whole edge is fluted. 

– With any spare pastry I like to make decorations for the top of the pie.*  I went for a Christmassy snowman and Christmas trees.  Again just dampen any pastry you’re pressing together to make it stick. 
– Once you’re done brush the top of the pie with beaten egg and cook in an oven preheated to gas mark 7 for 40 minutes until the pastry is a golden brown and the contents heated through.  If it starts to look too brown then cover with foil or butter papers** for the remaining cooking time. 

* And any spare spare pastry I stamp out shapes with cutters, brush with beaten egg and sprinkle with grated parmesan to make cheesy biscuits. 

** I keep the butter papers when I’ve used a block for covering things like this.  It saves on foil and is a great little recycling tip!

Leave a comment

Filed under Easy, Mains

Last Minute Christmas Cake

I have to say I’m cheating a little here with my own rules as I haven’t ever cooked this on my own.  In fact my participation has only ever advanced to weighing ingredients and helping fill cake tins.  Christmas is my mum’s domain.  She’s been doing it for years and she’s on a roll, my interference is not needed!  However, I had to share this cake recipe with you as it really is a last minute cake.  It doesn’t need to mature and if you’re forgotten to buy a cake and you’re totally desperate, well, start now! 

Makes 1×8″ (20cm) cake

125g butter
500g mixed dried fruits
125g dates, stoned and chopped (or apricots or prunes, big fruits are what you’re after.)
175g brown sugar
1 tsp bicarbonate of soda
200ml water
1/2 tsp ground mixed spice
1 tsp ground cinnamon

90g glace cherries, chopped
60g chopped mixed nuts
45ml brandy
250g plain flour
pinch of salt
2 eggs, beaten
1 tsp baking powder

– In a large pan melt the butter and then add the dried mixed fruits, dates (or other fruits), sugar, bicarbonate of soda, water, mixed spice and cinnamon. 
– Bring this to the boil and cover.  Simmer for 15 minutes. 
– Leave the pan, covered, overnight. 
– The next day put it in a mixing bowl, or use a machine like a kitchen aid or kenwood chef to do the hard work!
– Add the cherries, nuts and brandy.  Mix a little. 
– Add the flour and salt and mix in. 
– Add the eggs and the baking powder and then mix thoroughly making sire everything is well combined. 
– Line an 8″ cake tin with foil, shiny side down, and 2 layers of greaseproof paper. 
– Brush lightly with oil. 
– Tip in the cake mix and level out the top.  Create a small dip in the middle with the back of a spoon to prevent doming. 
– Place a small ovenproof dish or tin of water in the bottom of an oven heated to gas mark 2. 
– Place the cake in the oven on the middle shelf and cook for 2 1/2 – 3 hours covering the top with foil after 1 hour. 
– Test with a skewer to see if it’s done.
– Cool in the tin then turn out and pour on a little more brandy before either wrapping and storing or covering with marzipan and icing.

1 Comment

Filed under Cakes, Christmas, Easy

Condensed Milk Cookies

I’ve posted this recipe before calling it American Cookies but I’m British so all my cookie recipes are ‘American’ or I call them biscuits.  When people ask me to make these they ask for “the condensed milk ones” and so I have renamed them.  I’ve also discovered since I first made them just how versatile the basic cookie dough can be.  Today I made the final addition to everyone’s christmas hamper:  Individually flavoured cookies. 

My sister has become obsessed with peanut butter and chocolate and so I made her peanut butter and chocolate cookies.  Dad loves ginger and chilli and so that’s what he got.  Mum was harder as she’s a mum and so says she likes whatever I make her but I know she loves marzipan so she got a sort of bakewell cookie… a fakewell if you will.  I also made myself a batch of chocolate and hazelnut cookies for immediate snacking.  There are no photos of that flavour as my family immediately snacked on them!  The joy of this is I made one batch of dough and then simply divided it into 4 and carried on to do all the different flavours I wanted. 

Makes ~36 cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour

For the toppings: (no amounts as it depends how many you make of each flavour)
natural coloured glace cherries
marzipan
flaked almonds
stem ginger in syrup, chopped into eighths
ginger and chilli sauce (I used Tesco’s Finest ice cream sauce but it’s totallyoptional.) 
cocoa powder
peanut butter
chocolate chips
chopped hazelnuts

– First line 5 baking sheets with baking paper and heat the oven to gas mark 4.  (If you don’t have 5 then just prep the paper and then reuse trays as they come free.)
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Divide the dough into 4 if making 4 flavours. 

For Chocolate and Peanut Cookies:
– Take 1/4 of the dough and put it into a smaller bowl. 
– Add a few spoons of cocoa powder and knead in until it forms a nice even chocolate colour. 
– Pinch off a walnut sized (and I really mean walnut sized, it’s smaller than you’d think!) bit of dough and roll it into a ball. 
– Flatten into a disc between your hands.
– Add a spoon of peanut butter to the centre. 
– Fold and pinch over the edges so that the peanut butter is completely enclosed in the dough. 
– Place on the baking tray leaving at least 1″ between cookies and flatten slightly and tidy up any really wonky ones. 
– Repeat with the rest of that dough. 

For Ginger Chilli Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place 4 chunks of ginger in the centre of the disc and fold up the edges of the dough to make a sort of bowl around it. 
– Place on the baking tray leaving at least 1″ between cookies and then pour over a little of the syrup from the jar or some of the chilli ginger sauce. 

For the ‘Bakewell’ Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Pinch off a ball of marzipan about the size of a Malteaser and flatten into a disc. 
– Place the disc in the centre of the dough and fold over the very edges. 
– Place a glace cherry in the centre and then flaked almonds aroung that. 
– Place on the baking tray leaving at least 1″ between cookies. 

For the Chocolate and Hazelnut Cookies:
– With the final 1/4 flatten the dough out and sprinkle with chocolate chips and chopped hazelnuts. 
– Knead these in until well distributed throughout the dough. 
– Pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place on the baking tray leaving at least 1″ between cookies. 

– Bake in the oven for 15-20 minutes.  (I switch over the top and bottom trays after 10 minutes then give them both 5 minutes more.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

 NB. These cookies do spread a lot, almost double, so be very careful not to place them too closely together:

4 Comments

Filed under Cookies and Biscuits, Easy