Scandinavian Almond Bars

Ingredients:

210g cups cake flour*

10ml baking powder

1ml salt

250ml sugar

125g butter, room temperature

1 egg, room temperature

2.5ml almond extract

* For a Gluten Free version of this recipe, simply replace flour with:

250ml brown rice flour *

125ml tapioca starch *

60ml potato starch *

180ml oat flour *

2.5ml xantham gum *

The Gluten Free version required a full 20-22 minutes to finish baking.

Topping:

15ml milk

125ml sliced almonds

Icing:

250ml powdered sugar

1ml almond extract

15-30ml milk

Method:

Preheat the oven to 170˚C. Whisk together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined. 

Press the dough into the bottom of a thoroughly buttered 9x13 inch pan. Press with your fingers or a pastry roller to smooth the top of the dough. The gluten free dough is a bit stickier than the traditional version. I found that it was easiest to place a sheet of parchment or wax paper on top of the dough and press it into the pan with my hands that way.

Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough. Bake for 16-20 minutes. Remove from the oven when they are just barely beginning to brown and they look dry around the edges. Do not let them actually brown at all. If they brown, they will be much more crunchy than desired, once they cool. The goal is a very soft shortbread texture.

Let the bars cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Remove them carefully (they will be quite soft) to a wire rack to cool completely before icing. Prepare the icing, adding just a tiny bit of milk at a time. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.

Leave the bars on the wire rack until the icing is firm enough to handle. These bars store quite well in the freezer. I can usually fit 2 dozen in a gallon size ziploc bag, with a sheet of wax paper separating the layers. When you are ready to eat them, just set them on the counter about half an hour before hand. I typically plate them while they are still frozen, because they are easy to handle that way. Enjoy!

Pumpkin Chocolate Chip Cupcakes

Ingredients:

250ml pumpkin puree

85ml vegetable oil

250ml white sugar or light brown sugar

65ml milk

5ml vanilla extract

315ml flour

2.5ml baking powder

2.5ml sodium bicarbonate

2.5ml ground cinnamon

A pinch of salt

125ml chocolate chips

Method:

Preheat the oven to 180˚ C. Line a muffin pan with paper muffin cups.

In a medium bowl, stir together the pumpkin, oil, sugar, milk and vanilla.

Sift in the flour, baking powder, sodium bicarbonate, cinnamon and salt. Fold the dry ingredients with a spoon or spatula; don’t be tem[ted to use an electric mixer as this could make a lumpy batter.

When the batter is well combined, fold in the chocolate chips.

Fill the muffin cups two-thirds full and bake in the prepared oven for 20-25 minutes. I find 22 minutes works well in my oven. Transfer to a wire rack and allow to cool completely before icing.

Once they are cool, cover with cream Cheese Icing. (see Cream Cheese Icing - under Carrot Cake. Add 2.5 ml vanilla extract and 2.5ml cinnamon for extra flavour.)

Romany Creams

Romany Creams used to be the Rolls-Royce of biscuits when I was young, and judging by the reaction of a my grandson in the supermarket, putting packets of a commercial variety into the trolley when shopping with my daughter, I guess they are still popular. I had a recipe for them many years ago but it seems to have gone AWOL, so I sought one out. It is perhaps more economical to buy these biscuits, but there's much more fun in making them with Nanna, according to my little man. So here's the recipe I found... It looks pretty much the same as I can remember from my old recipe.

Ingredients:

200g Castor Sugar
250g butter
2 medium eggs
580g Cake Flour
30g Cocoa powder
5ml Baking Powder
260g Desiccated Coconut
200g Good quality milk chocolate.

Method:

Pre-heat the oven to180^oC

Soften the butter. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time making sure they are well blended.

Sift together the flour, cocoa powder and baking powder then fold into the butter/sugar mixture.

Fold the desiccated coconut into the resultant mixture, making sure it is evenly distributed.

Mix to a fairly stiff dough , if too crumbly you may add a little sunflower oil.

Form the dough into approximately walnut sized balls and flatten to about 5mm (0.2in) high. Use the tines of a fork to do this in order to get a rough texture on top of the cookie.

Place the cookies on a greased baking sheet and bake for about 15 minutes.

Remove the cookies from the baking sheet and cool on a wire rack, do not allow to cool on the baking sheet otherwise they will become soggy.

When the biscuits are totally cool melt the chocolate over a basin of hot water or in a microwave, but do not allow it to become too “runny” as you want a relatively thick layer of chocolate between the biscuits.

Sandwich pairs of biscuits together with a thick layer of chocolate and pop the Romany Creams into a fridge for a few minutes to speed up the chocolate hardening process.


Makes approximately 4 dozen.

Blueberry Bakewell Tarts

These delightful little tarts are a treat with a cup of tea or coffee, or even for a dessert after a delicious meal.

Ingredients:
For the blueberry jam:
125g fresh or frozen blueberries
15ml caster sugar
A squeeze of lemon juice

For the pastry:
200g plain flour
100g butter, chilled and cubed
40g icing sugar, sifted
1 large egg, beaten

For the frangipane:
55g butter, softened
55g caster sugar
1 large egg, beaten
40g ground almonds
15g plain flour

To decorate:
50g icing sugar, sifted
Fresh blueberries

Method:
Preheat the oven to 170C.

In a small saucepan, combine the ingredients for the jam and heat gently until the berries start to burst. Cook for a few minutes until the mixture is very thick and has lost its watery appearance. Press through a sieve to remove the skins. Allow to cool completely.

To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Using a palette knife cut in the egg, press the dough all together to form a ball, wrap in cling film and chill for at least 30 minutes.

Roll out the pastry between a sheet of greaseproof paper and the cling film to 3mm thickness. Use a 5cm round cutter to cut out 12 discs. Use the rounds to line the base of a greased 12-hole, non-stick muffin tray. Cut 12 strips 1cm wide and 20cm long from the remaining pastry. Use these to line the sides of the muffin tray, carefully pressing the pastry together at the seams to seal. Chill for 15 minutes.

Place the ingredients for the frangipane in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases with a fork. Divide the cooled jam among them, placing half a teaspoon in each. Top with the frangipane.

Bake for 25 minutes, or until the frangipane is risen and golden. Cool in the tray for a few minutes. Transfer to a wire rack and cool completely.

Mix in the icing sugar with a little water to form a runny paste and use to decorate the tarts. Top with blueberries.

Easy Jam Biscuits

These delightful little biscuits go down a treat, wonderful for afternoon tea or kiddies parties. But it won't be long before you are making more as they don't last very long ---

everybody loves them.

Ingredients:
80g butter at room temperature
80ml caster sugar
30ml milk
2ml vanilla extract
250ml flour
5ml baking powder
80ml custard powder
strawberry jam

Method:
Preheat the oven to 180C. Line 2 baking sheets with baking paper.

Cream the butter and sugar with an electric mixer until the mixture is light and creamy. Add the milk and vanilla extract and beat until well combined. Add the custard powder and flour a little at a time, folding in until all is blended together with the butter mixture and you have a soft dough.

Taking a heaped tablespoonful of dough, roll it into a little ball and place it on a baking sheet. Press the end of a wooden spoon into the center of each to make a small indentation, making sure it does not go all the way through the dough. Fill the indentation with strawberry jam. Repeat the process until all the dough is used up. Make sure there is enough space between each dough-ball for it to spread.

Bake in the oven for 15 minutes. Remove from the oven and allow them to cool slightly on the tray before transferring to a wire rack to cool completely.

Spicy Oats Biscuits

A little bit if spice in a biscuit makes such a difference. These little beauties were one of my favourites as a child. They are quick and easy to make too.

Ingredients:
500ml flour
7.5ml bicarbonate of soda
5ml mixed spice
2ml ground ginger
200ml sugar
2ml salt
500ml oats
200g butter
1 egg
30ml golden syrup or honey
Nuts of choice (halved almonds, halved walnuts or pecans, hazelnuts)

Method:
Preheat the oven to 200C.
Sift the flour, soda, and spices into a large mixing bowl. Add the sugar and oats. Mix well.
Work in the butter with the finger tips.
Beat the egg with the syrup or honey and add to the dry ingredients mixture. Blend thoroughly to make a stiff dough.
Shape the dough by hand into balls the size of walnuts. Place them on a greased baking tray pressing down ligthly with your thumb to flatten slightly and make a small indentation. Place a nut of choice in the indentation of each biscuit.
Bake for 10-15 minutes.
Makes about 6-7 dozen biscuits. Store in an airtight container.

Flapjacks

These are sweet little beauties, which hit the spot if you are looking for a good snack. Similar to Crunchies, but without the coconut they are not as crunchy, more chewy and soft. They are great for picnics, afternoon tea and breakfasts on the run. You can use 150g of demerara sugar or granulated sugar, or half of each. The demerara sugar gives a firmer texture.

Ingredients:

150g butter
75g golden granulated sugar
75g demerara sugar
50ml golden syrup or honey
300g oats

Method:

Preheat the oven to 180C.

Place the butter, sugar and syrup or honey in a large pan and place over a gentle heat until the butter has melted. Mix well together and then stir in the oats.

Butter a 30cm x 20 cm dish and then pour in the mixture. Press down well with the back of a metal spoon.

Place in the centre of the oven for 20-25 minutes until golden brown all over. Whilst the mixture is still warm run a knife around the edge of the dish and cut the flapjack into squares. Leave to cool completely in the tin before removing.

Makes about 15 squares. Store in an airtight container.

Crunchies

This is a South African classic biscuit made with oats and coconut. They make a treet for afternoon tea, or even a healthy breakfast on the run.

Everybody loves them!

Ingredients:
750ml desicated coconut
250ml flour
1L rolled oats
375ml sugar
5ml salt
5ml ground cinnamon
250g butter
50ml golden syrup or honey
10ml bicarbonate of soda
60ml milk


Method:
Preheat the oven to 180C.
Combine the coconut, flour, rolled oats, sugar, salt and cinnamon in a large mixing bowl.
Melt the butter with the syrup or honey and add to the dry ingredients.
Dissolve the bicarbonete of soda in the milk and add to the mixing bowl.
Mix well with a metal spoon to blend, ensuring that all the dry ingredients are moistened.
Press the crumbly mixture formly into a greased baking sheet to a depth of about 1 cm, flattening the top with a rolling pin.
Bake for 15 - 20 minutes until golden on top.
Cut into squares of the size desired while still hot. Lift out the squares with a spatula and allow to cool on a wire rack.

Makes about 5 dizen biscuits. Store in an airtight container.

Marbled Mocha Cake

On a warm spring afternoon everybody loves a teatime treat. There's few that wouldn't appreciate this coffee and chocolate flavoured cake. It's luscious and light and the mascarpone icing is to die for doll, with crunchy chocolate-covered coffee beans, available from most good supermarkets, to make a speedy decoration.

For variety, use Maltesers, Planets or Revels to scatter over the top of the cake.

Ingredients:
For the Cake:
225g butter, plus extra for greesing the tin
30ml cocoa
30-45ml instant coffee
2ml vanilla extract
225g golden caster sugar
225g flour
20ml baking powder
4 eggs

For the Coffee Icing:
2 x 250g tubs mascarpone
85g golden caster sugar
20ml instant coffee dissolved in 20ml boiling water

To Decorate:
plain chocolate coffee beans (or Maltesers, Planets or Revels)
Cocoa

Method:
Preheat the oven to 180C. Line the baes of 2 buttered 20cm sandwich tins with baking paper.
Mix the cocoa with 30ml boiling water in a medium bowl until smooth. In a cup, mix the coffee with 15ml boiling water, add the vanilla extract and stir to dissolve.
Put the butter, sugar and flour, baking powder and eggs in a large bowl and beat until smooth. spoon half the mixture onto the cocoa and beat well. Flavour the remaining mixture with the dissolved coffee. Spoon alternate dollops of mixture into the sandwich tins and tap sharply to allow the mixes to join and level. Run a skewer through the mixes to marble them together, but don't blend too much. You don't want them completely combined.
Bake for 25 minutes or until set and springy when touched in the centre of each pan. Cool for 10 minutes in the tin, then remove the cakes from their tins and continue cooling on a wire rack.
For the icing, beat the mascarpone with the sugar and coffee until well mixed. When the cakes have cooled, Strip away the lining paper. Sandwich the cakes together with some of the icing, ten use the rest to swirl on top. Scatter with coffee beans (or chocolate candy balls) and dust with a little cocoa.

Welsh Cakes

Welsh Cakes, a traditional tea-time treat, are really easy to make. These little cakes can be traced back in time to one of the earliest forms of baking, where a flat-stone or bake-stone would be placed onto an open fire. This stone, the equivalent of today’s hotplate, was then used as the cooking surface for the Welsh Cakes. The cake mixture would be placed onto the stone and cooked on one side and then turned to cook the other side. They can be eaten warm from the stove, or stored in an airtight container for up to a week for later consumption.

Ingredients:

225g self-raising flour

110g butter, diced

85g caster sugar, plus extra for dusting

handful of sultanas

1 egg, beaten

milk, if needed

extra butter, for greasing
Method:

Sift the flour into a bowl and add the diced butter.

Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.

Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.

Roll the dough out on a floured board to a thickness of about 5mm/½in.

Cut into rounds with a 7.5–10cm/3-4in plain cutter.

Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.

Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.

Remove from the griddle and dust with caster sugar while still warm.

Sour Cream Scones

Scones for breakfast, or afternoon tea,

are a classic celebration of British cooking.

The source of the scone is lost in the mists of time,

but was believed to be of Scots, or Celtic origin.

The Scots baked a quick bread of unleavened oats on a griddle,

probably about the size of a medium sized plate.

The circular loaf was cut into triangular quadrants for serving.

This bread may also be called a bannock, and the quadrants, scones.

Today this delicacy is usually made from wheat flour.

Individual scones are cut from the dough to make small cakes,

which are oven baked.

.

Ingredients:
500ml flour

20ml baking powder
2ml salt
300ml sour cream
60ml full cream milk
extra flour for dusting
extra milk for brushing

Method:

Preheat the oven to 220C.

Place flour and salt in a large mixing bowl and make a well in the centre. Stir in sour cream and milk to form a soft dough.

Knead lightly on a floured surface until just smooth. Pat out to 2cm thickness on a floured surface and cut into rounds with a floured 4-5cm scone cutter, taking care not to twist as you cut.

Place on an oven tray and brush only the tops with milk. Bake in the upper half of the oven for 10-12 minutes or until puffed and golden brown.

Serve with strawberry jam and sour or clotted cream.