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Biscuits, Cakes and all things nice

Chocolate Crunch

Scottish Shortbread

This is just the easiest and the most scrummiest recipe ever and takes no time at all to make.... I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.

I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set... delicious!

update... 05.11.06 made Cinnamon and Raisin version of this today and its gorgeous just add half a tbsp of ground cinnamon and a couple of handfuls of sultanas

INGREDIENTS
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter

METHOD

Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar.

Whizz until it gathers into a ball.

either....

Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.

Or Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)

Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.

Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.

Apple & Cinnamon Muffins.

Ingredients:

85g/3oz Plain Wholemeal Flour
70g/2.5oz Plain White Flour
1.5 tsp Baking Powder
Pinch of Salt
40g/1.5oz Golden Caster Sugar
2 small eating apples, peeled, cored and finely chopped
1 egg, beaten
55g/2oz butter, melted.

Topping:

12 brown sugar cubes roughly crushed (or just demorara sugar)
half a tsp ground cinnamon.

Method:

Preheat the oven to 200c/400f/gas 6.
Line 6 holes of a muffin tray with muffin cases.

Sift the 2 flours, baking powder, salt and cinnamon into a large bowl and stir in the sugar and chopped apples.

Place the milk, egg and butter in a seperate bowl and mix. Add the wet ingredients to the dry ingredients and gently stir until just combined.

Divide the mixture between the paper cases. To make the topping mix together the crushed sugar cubes and the cinnamon and sprinkle over the muffins.

Bake in the preheated oven for 20-25 mins, or until risen and golden. Serve the muffins warm or cold.

Wonderful Scottish Tablet

Ingredients:

1 1/2lbs (675g) Granulated Sugar
3ozs (75g) Butter
2 small tins if Carnation Milk (Evaporated Milk)

Method:

Bring the sugar, milk and butter slowly to the boil, stirring occasionally.

Boil for 25-30 mins.

Take off heat and beat until thick.

Pour into greased tin, leave to cool for half an hour.

Cut into squares in tin and leave to cool for another 2 hours.

Chocolate Chip Cookies
From The River Cottage Cookbook by Hugh-Fearnley-Whittingshall

To make around 12 large cookies:

Good Dark Chocolate, 100g
Unsalted Butter, 125g
Granulated Sugar, 100g
Soft Brown Sugar, 75g
Free Range Egg, 1
Vanilla Extract, 2 teaspoons
Plain Flour, 150g
Baking Powder, ½ teaspoon
A pinch of salt

2 Large Baking sheets, baking parchment, sharp knife, chopping board, small saucepan, mixing bowl, wooden spoon, teaspoon, sieve, dessertspoon, wire cooling rack.

1. Preheat the oven to 190degrees C/Gas Mark 5, Line each baking sheet with a piece of baking parchment. Chop the chocolate into little chunks and set aside.

2. Heat the butter in the saucepan very gently until it has just melted. Meanwhile, put two sorts of sugar into the mixing bowl. Pour the melted butter on top of the sugar and beat well with the wooden spoon.

3. Break the egg into the bowl and add the vanilla. Beat until the mixture is well blended.

4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate. You should have a pretty sloppy sort of mixture.

5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty space in between them – these cookies really spread out.

6. Oven gloves on. Put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown ( if you have a glass dor in your oven watch the extraordinary transformation as these cookies bake – one moment you’ve got lumpy brown dough, the next you have pale golden cookies, their shiny surface a network of cracks)

7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire coling rack.

PANCAKES

This recipe was given to me many years ago by Gill whom I used to work beside.. its a good recipe and they taste fab!

8OZ Flour
1OZ Sugar
1/4 Tsp Salt
1 Egg
1 Tsp Cream of Tartar (or 2Tsp if you dont have Bicarbonate of Soda)
1/2 Tsp Bicarbonate of Soda ( or 1 Tsp Cream of Tartar)
1/4 Milk

Sieve dry ingredients. Make a well in the centre, add egg, mix well, stir in milk to make a thick batter & beat in sieved cream of tartar and bicarbonate of soda DO NOT BEAT ANYMORE AFTER THIS HAS BEEN ADDED.

Secret is only add milk gradually to make a thick dropping consistency.

Honey Flapjack

Whisky-Laced Fruit Cake

Serves 12

Ingredients :

250g/9oz Sultanas
250g/9oz Raisins
250g/9oz Currants
100g/31/2oz Mixed Peel
50g/11/2oz Glace Cherries
400ml/14 fl oz Whisky
150g/51/2oz Butter, softened
150g/51/2oz Light Muscovado Sugar
3 Large Organic Free Range Eggs
200g/7oz Plain Flour
1 Teaspoon Baning Powder
2 Teaspoons of Mixed Spice
25g/1oz Ground Almonds

Method :

Soak all the fruit in the whisky overnight (if it is really warm - unlikely as that is in Scotland - I put it into the fridge overnight, then bring back to room temperature before mixing).

Preheat the oven to 170 degrees C or 325 degrees F or Gas 3.

Butter a 22-23cm/8.5-9 inch deep cake tin and line the sides of the tin with high lining paper which protects the surface from burning. You may need to cover the cake loosely with foil towards the end of cooking anyway.

Cream the butter and sugar together until soft and light. Add the eggs one by one, then tip in all the fruit (which will by now have absorbed all the whisky).

Sift in the flour, baking powder and mixed spice and combine well.

Spoon the mixture into the prepared cake tim and bake the cake in the preheated oven for 1.75 to 2 hours or until done. Test this by inserting a skewer into the centre, it should come out clean. Remove the cake to a wire rack and leave in the tin until completely cold then invert.

PLUM CAKE

Ingredients
• 225g (8oz) self-raising flour
• 1 tsp ground cinnamon
• 100g (3.5oz) baking margarine
• 50g (2oz) sultanas
• 50g (2oz) soft brown sugar plus 2 tblsp for sprinkling
• 2 large eggs
• 4 tblsp golden syrup
• 225g (8oz) plums, stoned and chopped

Method
1. Preheat oven to 160C/325F/Gas 3.
2. Grease and line an 8 inch square baking tin.
3. Rub the flour, half the cinnamon and the margarine together.
4. Add the sultanas and 50g (2oz) brown sugar and stir.
5. Beat eggs and syrup together in a separate bowl, add plums,                 then stir into flour mixture.
6. Transfer to tin and level surface.
7. Mix rest of brown sugar and cinnamon and sprinkle over top of            cake mixture.
8. Cook in centre of oven for 45-50 mins and then test. It should be           risen and just firm to the touch when cooked.
9. Cut into squares to eat.

LEMON CRUNCH PIE

Ingredients:

for the base
100g Gingernuts or Digestives or Hobnobs (whatever you have really)
50g Margarine but I used butter

for the topping:
a little grated chocolate

for the filling :
1 Lemon
3 tablespoons powdered dream topping
3 tablespoons water
a quarter of a 400g tin of condensed milk

1 x 18cm sandwich tin or smaller if you want a thick one..

Method :

1.
Place the gingernut biscuits in a medium sized saucepan. Use the end of a rolling pin to crush the biscuits into small crumbs

2.
Melt the margarine in a small saucepan or in the mixing bowl in a microwave.

3.
Combine biscuit crumbs and margarine.

4.
Turn the mixture into the sandwich tin. Use a table spoon to press it into the base and up the sides of the tin.

5.
If possible place in a refridgerator to chill.

6.
Remove the rind from the lemon using a flat grater. Cut in half and squeeze out the juice using a lemon squeezer.

7.
Measure condensed milk into a mixing bowl., add lemon juice and rind. Whisk these together until it becomes creamy.

8.
In a large pastic bowl wisk the dream topping with the water until it becomes stiff.

9.
Spoon the dream topping into the mixing bowl with the milk and lemon and whisk them together until the mixture becomes smooth and fluffy.

10.
Pour the mixture into the biscuit base.

11.
Set aside again to chill in the fridge

12.
Grate a little chocolate over the top to decorate.

Enjoy

Honey Flapjacks

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

200g/7¼oz unsalted butter
200g/7¼oz demerara sugar
200g/7¼oz honey
400g/14¼oz porridge oats
50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

Method

1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

WHITE CHOCOLATE AND CARDAMOM TABLET

Makes about 36 Pieces...

Ingredients:

125g/4.5oz unsalted butter
1kg/2.25lb golden granulated sugar
300ml / half a pint of full-fat milk
a pinch of salt
200ml/7fl oz condensed milk
100g/3.5 oz quality white chocolate, grated
7-8 Cardamom pods, snipped open and eeds crushed then sieved and the husky bits thrown away and the powder /dust kept

Method:

Butter x 23 x 33cm / 9 x 13 inch swiss roll tin

Place the butter in a large, heavy-based saucepan (a reliable one) and melt slowly. Add the sugar, milk and salt and stir until the sugar is dissolved, stirring ocassionally. Bring to the boil and simmer over a fairly high heat for 8 - 10 minutes, stirring often, getting into all the corners.

Add condensed milk, chocolate and cardomom dust and simmer for 8-10 mins over a medium-high heat, stirring constantly, of the phone rings ignore it.

After 8 mins, remove the pan from the heat and test the contents for readiness, it should be at the soft ball stage which means that when you drop a little of the mixture into a cup of very cold water, it will form a soft ball that you can pick up between your fingers. If you are using a sugar thermometer, it should register 115 degrees C or 240 degrees F.

Remove the mixture fromt he heat at once and beat with an electric beater (set at medium speed) for 4-5 mins (or by hand for 10 mins) until the mixture begins to stiffen a little and become ever so slightly grainy. Immediately pour it into the prepapred tin and leave to cool.

Mark the tablet into tiny squares (it is rich) when it is almost cold. When it is completely cols remove it from the tin and store in an airtight container or wrap in waxed paper.

FRESH GINGERBREAD WITH LEMON ICING.
(Extracted from Nigella Lawsons "How to be a Domestic Godess)

for the gingerbread:

150g Butter
125g Dark Muscavado Sugar
200g Golden Syrup
200g Black Treacle
2 Teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
250ml milk
2 large eggs, beaten to mix
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warm water
300g plain flour

1 x roasting tin approximately 30 x 20 x 5cm, greased and lined with bake-o-glide , foil or parchment.

For the icing:
1 tablespoon lemon juice
175g icing sugar sifted
1 tablespoon warm water

Method:

Preheat the oven to 170c/gas mark 3

In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon. Off the heat add the milk, eggs and bicarbonate of soda in its water.

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed (it will be a very liquid batter). Pour it into the tin and bake for 3/4 - 1 hour until well risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

And when it is cool, get on with icing. Whisk the lemon juice into the icing sugar first, then gradually add the water. You want a good, thick icing so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.... makes 20 squares.

Banana & Raisin Bread

To make one 2lb loaf :

150g Raisins
The rind of 1 unwaxed Lemon
100g Unsalted Butter (soft but not melted)
125g Golden Caster Sugar
2 Organic Free range Large Eggs
3 Large Ripe Bananas
200g Self Raising Flour

Method:
Preheat the oven to 160/Gas mark 3.
Line a 2lb Loaf tin or use a loaf liner.

Grate the lemon rind

Cream the butter and sugar together, add 1 egg and mix well then add the other one and again mix well, add the lemon zest.

Mash the bananas in a bowl with a fork then stir well into the mixture.

Sift the flour into the bowl and carefully fold this into the mixture with a large metal spoon.

Once combined pour into the lined loaf tin and level with the back of the metal spoon.

Put in the oven for 1 hour, but check it after 50 mins just incase.

Allow to cool then store in an airtight container.. provided there is some left :o)

Orkney Fudge Cheesecake

Serves 8

250g Hobnobs (or other oaty biscuits), crushed
75g Butter, melted
200g Philadelphia Cream Cheese
250g Orkney Fudge
600ml Double Cream, Lightly Whipped

Method:
Make the base by combining the biscuits and butter and pressing into the base of a lightly buttered 24cm springform cake tin.

Beat the cream cheese until soft. Grate 200g of the fudge and tip it into the cream cheese and lightly mix through, then slowly fold this into the cream.

Chop the remaining fudge and scatter it over the base of the cheesecake. Spoon the cream mixture over the top and cover.

Chill for at least six hours before carefully decanting and serving in wedges.

CHOCOLATE CRUNCH

Ingredients:

8ozs 225g Digestive biscuits (crushed)
4ozs 100g Butter
3 large stablespoons golden syrup
2ozs drinking chocolate
6-8 ozs 175-225g cooking chocolate.

Method:
Line a small swiss roll tin with cling wrap. Melt the butter and syrup, add drinking chocolate and biscuits, pour into a tin and flatten and cool.

Melt the cooking chocolate in a bowl over boiling water or microwave and spread the melted chocolate evenlyover the cooled mixture & cool.

Pull out crunch, take off the cling wrap and cut into squares.

Rhubarb Cornmeal Cake

Recipe extracted from The book... How to be a domestic godess by Nigella Lawson.

Ingredients :

500g Rhubarb
300g Caster Sugar
150g plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
155g fine cornmeal (polena)
2 large eggs
1 teaspoon vanilla extract
125g unsalted butter, soft
250g natural yoghurt, preferably bio

1 x 23cm springform cake tin, buttered and lined.

Method:

preheat oven to 180 degrees C / gas mark 4

Wash and dry the rhubarb if necessary (which i rerely find it to be), and then trim, removing any stringly bits and cut into 1/2cm slices.

Put into a glass or china bowl and cover with 100g of the sugar, while you get on with the rest of the cake. Dont let the rhubarb stand for more than half an hour or the sugar will make too much liquid seep out.

Mix the flour, bicarb, salt, cinnamon and cornmeal together. With a fork, beath the eggs with the vanilla in a measuring jug or small bowl.

In a large bowl, cream the butter and the rest of the sugar, then gradually add the egg and vanilla mixture, beating while you do so. Then add the flour-cornmeal mixture alternatively with the yoghurt. They just need to be combined, dont overmix.

Finally, add the rhubarb together with its sugary, pink juices, folding into the mix, and then pour the speckled batter into the prepapred tin. Put in the preheated oven and bake for about 1 hour or until springy to the touch. You may need to cover it with foil after about 40 mins so that the top doesnt catch. Let cool int he tim on a wire rack for a while before unmoulding.

Serves 8-10..

Flavoured Sugars

Vanilla - Put a vanilla pod into a jar of caster sugar and leave to infuse for at least a week, shaking occasionally.

Lavender - Add about 4 - 5 heads of fresh, unsprayed lavender to a jar of caster sugar and leave to infuse for 3 days.

Spiced - Combine about half a teaspoon ground mixed spice or cinnamon to 50g caster sugar and mix to combine. Alternatively, place whole sinnamon sticks or cloves into a jar of caster sugar and leave to infuse for 1 - 2 weeks.

Citrus - Add 1 - 2 large pieces citrus rind to a jar of caster sugar and leave to infuse for 3 - 4 days, shaking ocassionally.

Carrot Cake.

Recipe courtesy of Leiths Baking Bible

Makes a 900g / 2lb Loaf

Ingredients :

285g / 10oz Plain Flour
2 teaspoons Bicarbonate of Soda
a pinch of salt
2 teaspoons ground cinnamon
225g / 8oz caster sugar
3 room temperature eggs
225g / 8oz butter, melted and cooled
2 teaspoons vanilla essence
225g / 8oz Carrots, grated.

1. Heat the oven to 170 degrees C / 325 degrees F / Gas mark 3. Grease a 900g/2lb loaf tin and line the base with a piece of baking parchment.

2. Sift the flour, bicarboante of soda, salt and cinnamon together into a large mixing bowl, Add the sugar.

3. Whisk the eggs lightly with the butter and vanilla essence.

4. Make a well in the dry ingredients, add the egg and butter mixture and mix in carefully. Beat well and add the carrots. Mix thoroughly. Turn into the prepared tin.

5. Bake in the top of the oven for 1 and a half - 2 hours or until the top springs back when pressed lightly with a fingertip.

6. Remove the cake from the oven and allow to cool in the tim for 5 mins, then turn out onto a wire rack and leave to cool completely.

Variation : Carrot and Parsnip Loaf : Use 115g / 4oz grated parsnip in place of half the grated carrot.