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Posts Tagged ‘flour mixture’

What you need:

12 oz /350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt (half)
4 oz /100g  butter
6 oz /175g soft brown sugar
1 egg
4 tbsp golden syrup
different coloured fruit flavoured boiled sweets
narrow ribbon

What you do:

Pre-heat the oven to 180C /350F /Gas 4.

Mix the flour, bicarbonate of soda, ginger and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands.

Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 1/2cm (1/4in) thick, then cut into shapes using a selection of Christmas Cookie cutters. Transfer to lined baking sheets.

Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.

Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden

While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.

You can decorate the biscuits with piped white icing.Thread ribbons through the holes to make loops for hanging.

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What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

1 packet of cooking dates
1 1/2oz / 40g margarine
1 beaten egg
3/4 tsp bicarbonate soda
1 1/2 cups self raising flour
3/4 cup sugar
3/4 cup boiling water.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

Chop the dates & place into a saucepan. Sprinkle with the bicarbonate of soda, then pour over the boiling water & stir.
In a bowl , add the flour & margarine & rub together then add the sugar.
Add the beaten egg to the date mixture.
pour the date mixture into the flour mixture stirring well.
Place into the loaf tin & bake for around 1 hour.
Turn out onto wired rack & leave to cool.

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What you need:

8 oz /225 g self-raising flour
½ tsp salt
1 tsp  mustard powder
½ tsp cayenne pepper
2 oz /50 g softened, salted butter
2 oz /50 g cheddar, grated
1 oz /25 g parmesan cheese ( grated )
150ml whole milk, plus a little to glaze

What to do:

Preheat the oven to 230C /450F / gas mark 8

In a bowl sift the flour, salt, mustard and cayenne pepper .

Cut the butter into pieces and rub it into the flour mixture with your fingertips until you have a mixture that resembles breadcrumbs.

Grate the cheeses and stir them into the flour mixture. Pour all the milk into the bowl with the flour and cheese, and using a fork  bring everything together to make a dough.

Roll the dough out on a floured surface until it is 1cm thick, and cut into rounds with a fluted 6.5cm cutter.

Arrange on a greased baking tray and brush the top of each scone with milk.

Bake for 8-10 minutes, until the scones have risen and are golden.

When cooled cut in half & spread with butter or margarine.

For a change try spreading with soft cheese.

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you will need:

5 1/2oz /150g plain flour
1 tsp baking powder
5 1/2oz /150g castor sugar
6 tbsp milk
2 eggs (beaten)
5 1/2oz /150g margarine (melted)
2 bananas ( mashed)
Paper bun cases.

What to do:

Preheat the oven to 200C /400F / gas mark 6.

Sift the flour & baking powder into a mixing bowl, then stir in the sugar.

Mix the milk, eggs & margarine together in a separate bowl until mixed.

Slowly stir into the flour mixture without beating, then fold in the bananas.

Place the paper cases into a deep muffin tin & spoon in the mixture. Bake in the oven for 15 /20 mins.

Turn out onto a wire rack and leave to cool.

Ice muffins or serve with custard.

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