Recipe from
Salted Chocolate, Tahini and Sesame Cookies.
Ingredients
115g unsalted butter
1/2 cup of tahnini
1 cup of granulated sugar
1 egg
1 egg yolk
2tbsp sesame seeds
1 tsp vanilla extract
1 cup of plain flour
1/2 tsp baking powder
1 tsp cooking salt
2 cups of chocolate either chips or buttons (though these should be broken or chopped)
pinch of salt flakes ( think Maldon)
Method
First mix together the butter, tahini and sugar until light and fluffy. Then add the egg, egg yolk and vanilla and continue mixing for around 5 minutes until fully combined.
Now mix the flour, baking powder and cooking salt in a separate bowl and add this to the butter mix.
Add the chocolate and mix together.
Refrigerate the mix – I find the best way is to wrap the dough in cling film, ideally overnight.
When ready to bake preheat the oven to 180 degrees. Then line baking trays with baking paper. Ball the dough and gently flatten with your fingers.
Sprinkle with sesame seeds and flaked salt.
Bake until golden, allow to cool before eating.
Hedgehog Buns
Ingredients
275g Strong White Bread Flour
1/2 tsp Mixed Spice
25g Butter – Fridge Cold
7g Packet Yeast
75g Caster Sugar
Pinch of Salt
1 egg
125ml milk
25 sultanas
Method
First preheat the oven to 200 degrees. Line your tray with greaseproof paper.
In a separate bowl mix together a table spoon of sugar and 2 tablespoons of milk, this will create the glaze later.
Mix together the flour, spice and pinch of salt.
Then empty the yeast and tablespoon of the sugar into a cup, add lukewarm water and stir. Add this to the flour mix.
Now add the egg and slowly add the milk combining with your hands into a sticky dough.
Dust the work surface and your hands with flour and knead the dough for around 10 minutes.
Roll the dough into a thick sausage shape and cut into 8 equal sections, take each one in turn and roll into a ball. Stretching out a small nose for your hedgehog.
Using scissors snip the spines of your hedgehogs.
Press the sultanas in to make two eyes and a nose.
Cover the tray with a damp tea towel and allow to double in size (normally an hour).
Bake for around 12 minutes or until golden brown.
Brush the glaze over the hedgehogs and enjoy.
Pavlova
Ingredients
8 egg whites (at room temp)
330g icing sugar
1 pinch of cream of tartar
1tsp white vinegar ( can be substituted with lemon juice)
1 tsp vanilla extract
2 tbsp cornflour
whipped cream – add 1 tsp of vanilla extract in when whipping
seasonal fresh fruit of your choice
Method
Preheat the oven to 150 degrees.
Place egg whites and cream of tartar in a bowl together and whisk.
Then tablespoon by tablespoon add the icing sugar until well combined.
Next add the vinegar/lemon juice , vanilla extract and cornflour.
Carefully transfer the mix onto a sheet of baking paper on a tray.
I created a giant base using a pizza tray. However, you could create two smaller meringue disks and sandwich these together.
Turn the oven down to 120 and then bake for an hour and 20 minutes.
Turn the oven off and keep in the hot oven for 3 hours ( if possible).
Just before serving top with the whipped cream and fruit in a design of your choice.
Apple and Custard Muffins.
Ingredients
1 3/4 cups self raising flour
3/4 cup caster sugar
1/2 cup rolled oats
1 apple
125g butter
1/3 soy milk
2 eggs
1 cup of apple pie filling (canned)
1 tsp vanilla essense
1/2 carton vanilla custard
Topping
1 tbsp cinnamon sugar
1/4 rolled oats
Method
First pre heat the oven to 200 degrees.
Then beat the sugar and butter together until creamy.
Add the flour and combine.
Next add the oats and eggs.
Whilst this is gently combining add the apple pie filling and vanilla.
If the mixture is too firm slowly add the soy milk until it reaches your desired consistency.
Line your muffin tray with liners then spoon approximately 2 table spoons of mix into each case.
After this pour a thin layer of custard into each case, then cover with the remaining muffin mix.
Before baking, sprinkle oats and cinnamon sugar on top for about 15 mins until the cake bounces back under gentle pressure.
Turning 29
Ingredients
For the cake
400g sugar
400g butter
8 eggs
400g self raising flour
For decoration
250g butter
500g icing sugar
2 bars of Caramilk
1 jar of dulce de leche
macarons
gold lustre spray
Method
Cream together the butter and sugar
Add the flour and eggs gradually.
Divide over 3 or 4 cake tins.
Bake at 180 degrees for about 20 minutes.
Once the cakes have cooled they will be ready to decorate, meanwhile beat together the butter and icing sugar until creamy and whipped.
Melt 1 bar of the Caralmilk and slowly add this to the butter cream mix.
Use a palette knife to cover the cake with the butter cream.
Place in the fridge to set for roughly half an hour.
Then warm the dulce de leche until it creates drips when turning the spoon over.
Cover the top of the cake in this, gently pushing the dulce de leche to the edge of the cake, dripping some over the edge using a tea spoon.
Melt more Caramilk and dip the macarons in this, then spray using the gold lustre.
Use the macarons, and remaining Caramilk to decorate as desired.
Chocolate and Oatmeal Cookies
Ingredients
150g Butter
180g of Brown Sugar
1 Egg
1 cap of Vanilla Extract
150g Plain Flour
1/2 teaspoon of Baking Powder
180g Oats
150g of Chocolate chips (can be melted)
Method
Preheat the oven to 180 degrees, line baking trays with baking paper.
First cream together the butter and sugar.
Now add the egg.
Then stir through the oats and flour. and baking powder.
Lastly add the chocolate and mix through.
Bake for around 12 minutes until starting to firm.
Passionfruit and White Chocolate Cookies
Ingredients
125g Unsalted Butter
150g Caster Sugar
1 cap of Vanilla Extract
1 egg
250g Plain Flour
4 Passion fruits
2 hand fulls of White Chocolate Chips.
Method
Preheat the oven to 180 degrees, line baking trays with baking paper.
First cream together the butter and sugar.
Then slowly add the flour and egg, followed by the vanilla extract.
Now add the chocolate chips and passion fruit pulp ( sieved to remove seeds) and stir through.
Using your hands ball the mix into even rounds and gently flatten with your fingers.
Bake for around 12 minutes, until lightly golden.
Apricot, Oat and Honey Muffins.
IngredientsĀ
2 cups self-raising flour
3/4 cup caster sugar
2 eggs, beaten
3/4 cup milkĀ
125g unsalted butter, melted,
1 teaspoon vanilla essence
A good handful of chopped dried apricots
2 table spoons of honey
A handful of oats
Method
Start by heating the oven to 180.
Then beat together the butter and sugar till light and creamy.
Add in half the flour, mix.
Then add the eggs.
Now add the rest of the flour.
Finish by adding the chopped apricots.
Bake until nearly set, then remove from the oven and add a sprinkle of oats on top of each cupcake and a drizzle of honey.
Allow to bake till the cake springs back under a gentle touch, drizzle with more honey and allow to cool.
Banana and Nutella Muffins
115g butter
170g sugar
2 eggs
3 bananas – mashed
2 tsp baking powder
300g plain flour
6 tsp Nutella
First preheat the over to 180 degrees – fan.
Beat together the butter and sugar, then add in the eggs.
Next add the bananas.
Now add the flour and baking powder until combined.
Then fill your cupcake cases with the mixture.
Drop small amounts of Nutella into each cupcake mix and swirl with a tooth pick to create a marbled design.
Charlotte Mary 