Cheese and Rosemary Scones

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I’m not usually one for cheese scones, but Andrea has converted me with this lovely recipe.  This recipe makes eight small scones.

Preheat oven to 210 degrees.

200g SR flour

a quarter teaspoon each of salt, mustard powder and cayenne pepper

40g butter

60g mature cheddar cheese (plus extra for sprinkling)

one tablespoon fresh finely chopped rosemary (plus extra for sprinkling)

100ml milk

Sift the flour, salt, mustard powder and cayenne pepper into a large bowl.  Add the butter (in small, cool cubes) and rub in gently until it looks like breadcrumbs.  Stir in the cheese and the rosemary.  Add the milk and stir gently, using your hand to bring it together into a dough.  Press down lightly until it is 2cm thick, then use a small cutter to shape your scones.  Cover a baking sheet with greaseproof paper and pop the scones onto it.  Dab over a little milk, sprinkle on the rosemary and cheese and then bake in a hot oven for about ten minutes, until well risen and golden.

 

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Gingerbread

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Preheat oven to 180 degrees.

Put 12oz plain flour, 1 teaspoon bicarb of soda, 2 teaspoons of ground ginger, 1 teaspoon ground cinnamon and 6oz light muscovado sugar into the food processor.  Pulse until mixed.

Now add 4.5oz cold butter, cut into cubes and pulse until it looks like breadcrumbs.

Slide in 3 tablespoons of golden syrup and a large egg.  Pulse until it starts to clump, then pour the clumps onto your work surface and knead lightly into a ball.  Wrap in clingfilm, and leave it in the fridge for 20 minutes.

Roll out to about quarter of an inch, then cut into lovely shapes.  Use a non-stick, reusable sheet to line your trays (you’ll need two of them).

Leave to cool before standing well back and leaving the decorating to the experts.

Barely adapted at all from http://www.bbc.co.uk/food/recipes/gingerbread_men_99096

 

Viennese Whirls

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This is another of Mum’s delights, a melt-in-the-mouth biscuit with buttercream and jam.  I don’t know whether she first found the recipe at Acklington W.I. or in the Bero cookbook, but these Viennese Whirls remind me so much of the days when life was like a Milly-Molly-Mandy story.

8 oz butter or a margarine/butter mixture
8 oz plain flour
2 oz icing sugar
Few drops vanilla essence

Beat the icing sugar and butter, then beat in the flour gradually.  
Finally add the vanilla essence. Pipe onto baking trays; no need to 
grease.
Bake at 185 degrees (or 165 degrees in a fan oven) for 10-20 minutes.

These can be stored in an airtight tin ready to sandwich together 
when ready with buttercream and jam.  Sprinkle with icing sugar.

The Only Chocolate Brownie Recipe In Our House

DSC_0141[1] I’m so sorry to be predictable, but it’s Nigella Time again, the recipe downsized and slightly adapted from  ‘How to be a Domestic Goddess’.  A while ago, I read an article in the Guardian which compared several types of brownie recipe (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies), but nothing could induce me to deviate from the standard.  Here it is: Preheat the oven to 180 degrees and line an 8″/20cm square brownie tin.

a.  190g butter, 190g best quality dark chocolate: Melt these together in the microwave.  Don’t overdo it.
b.  3 large eggs, 250g golden caster sugar, 2 teaspoons vanilla extract: Whisk these together in a separate bowl.
c.  Combine both bowls, then add 115g plain flour and 200g good quality white or milk chocolate, broken into pieces.  Stir well.
d.  Put into the oven for 17-25 minutes.  It should be a little cracked at the sides and paler in the middle, but be careful not to overcook it.

Leave in the tin to cool totally.  In fact, until you’re ready to serve them, it’s better to leave them uncut.  Freshly cut brownies…Hmmmmm.  They may be too squishy for you for the first hour or so, but they firm up quickly.

I blogged this ages ago on Posterous; but it’s a good recipe. And I was very proud of myself for working it out from an M & S ingredients list!

Salutation Recipes

Flapjack 006

By adding some condensed milk to a typical flapjack recipe, the flapjacks become really fudgy.

125g block butter

100g golden syrup

90g golden caster sugar

280g porridge oats (sometimes more)

Half to a full tin (397g) of sweetened condensed milk (you only need half a tin, but if you can’t think of a way to use up the rest, chuck the lot in and add a few more oats)

2 teaspoons vanilla extract

Line an 8″ (20cm) square brownie tin with greaseproof paper and preheat the oven to 180 degrees (or 165 if your oven is too hot like mine).

Melt the butter, syrup and sugar very gently in a large pan, stirring often.  Don’t allow to boil.  As the last lump of butter is disappearing, add the condensed milk and vanilla.  Warm through for 5 minutes until the mixture turns a shade darker.

Take the pan off the heat…

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Drew’s Chuck Wagon Cookies

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Drew and I finished off these cookies he’d baked in school before we’d even reached the playground gates.  So we got the recipe and made them again today.  Yum!

Preheat the oven to 180 degrees and cover your baking trays (2 of them) with a non-stick sheet.

100g brown or light muscovado sugar

100g caster sugar

129 g butter

Put these together into a bowl and microwave for 30 seconds.

Give them a good beating before adding an egg to the mixture, and stir it well.

Now add 115 g plain flour, 100g oats, half a teaspoon each of cinnamon and baking powder and a pinch of salt.

Stir it all well.

Now drop a small amount per cookie (about 2 teaspoons) onto the baking tray, leaving plenty of room for them to spread out as they bake.  About 5 – 10 minutes should do them. Take them out when you like the colour.  They will still be soft when they come out of the oven but will harden as they cool.

Flapjacks

Flapjack 006

By adding some condensed milk to a typical flapjack recipe, the flapjacks become really fudgy.

125g block butter

100g golden syrup

90g golden caster sugar

280g porridge oats (sometimes more)

Half to a full tin (397g) of sweetened condensed milk (you only need half a tin, but if you can’t think of a way to use up the rest, chuck the lot in and add a few more oats)

2 teaspoons vanilla extract

Line an 8″ (20cm) square brownie tin with greaseproof paper and preheat the oven to 180 degrees (or 165 if your oven is too hot like mine).

Melt the butter, syrup and sugar very gently in a large pan, stirring often.  Don’t allow to boil.  As the last lump of butter is disappearing, add the condensed milk and vanilla.  Warm through for 5 minutes until the mixture turns a shade darker.

Take the pan off the heat and gradually stir in the porridge oats.  You may need a few more or a few less depending on whether your oats are jumbo or not.  You want the mixture to be well filled with oats but not stiff at all.

Pour into your brownie tin and flatten slightly.  If anything, have the edges slightly thicker than the middle as they burn more quickly.

Bake for between 12 minutes and 30 minutes, swivelling your tin by 180 degrees half way through cooking to ensure an even bake.

Turn your oven down if you’re worried that they might burn; a slower bake will do no harm.  They are done when the outside is browning slightly, but the middle is turning golden.

Leave in the tin for at least 20 minutes to cool before lifting the greaseproof paper out to cut into 25 squares.