Featured

Posts Tagged ‘plain flour’

What you need:

175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite

What you do:

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

Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
Mix the Marmite with 1 tsp of hot water and brush over the brooms to glaze.Bake in the oven for 10 minutes or until crisp and golden brown.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3

Mix together the flours and sift them.

Mix together butter and sugar. Cream with an electric mixer until light and fluffy.

Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.

Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.

Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.

With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).

Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.

Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.

Store them in an airtight container.

VN:F [1.9.20_1166]
Rating: 3.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

350 g  plain flour plus extra for rolling out
1 level  tsp bicarbonate of soda
2 level  tsp ground ginger
1 level tsp ground mixed spice
125 g  butter
175 g  light soft brown sugar
1 medium egg
4 tbsp  golden syrup
Ready to roll icing (white)
76 g  colour writing icing,

What you do:

Preheat the oven to 180C /350F / Gas 4.
Line two baking trays with baking paper. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl. Rub in the butter and then stir in the sugar.

Lightly beat the egg and golden syrup together. Add to the flour and mix to make a dough. Chill the dough for 15 minutes.
Roll the dough out on a lightly floured surface to a thickness of ½ cm thick. Cut shapes out with gingerbread cutters, remembering to take off a few limbs and head for added gore.

Place on a baking tray, leaving a gap between them in case they spread a little.
Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
Decoration:
Use the red writing icing along the edges of the missing limbs and heads as blood.
For the skeletons and mummies – either pipe with white writing icing or roll out the ready to roll icing to 3mm thickness and cut shapes slightly smaller than the gingerbread. Lightly brush the gingerbread with boiled water and carefully place the icing on top. Using the black writing icing decorate as a skeleton or mummy!

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

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

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

750g braising beef  (cut into large pieces)
2tbsp sunflower oil
4 garlic cloves  (sliced)
1tbsp grated fresh ginger
1 red chilli (de-seeded and finely chopped)
1 leek (finely chopped)
1tsp Chinese five-spice powder
2tbsp plain flour
2tsp sugar
3tbsp dark soy sauce
500ml water
1tbsp chopped fresh coriander
For the cabbage
1 small Savoy cabbage (stalks removed and finely shredded)
2 garlic cloves, sliced
1tsp sunflower oil
1tsp sesame seeds
400g white rice to serve

What you do:

In a bowl, toss the beef in the flour. Heat a large frying pan and cook the beef in 1tbsp of the sunflower oil until nicely browned. Pop onto a plate.

In a large pan and a little of the sunflower oil and cook the garlic, ginger, leek and chilli until soft and fragrant.
Add the beef and Chinese 5 spice and continue cooking for 5 minutes before adding the sugar, soy sauce and water.
Bring to steady simmer and cook over a low heat with a lid on for about and hour and a half until the beef is really tender. Season to taste.

For the cabbage :  take a medium sized saucepan and warm up the sunflower oil over a medium heat.
Add the garlic and before it browns add the shredded cabbage.
Cook with the lid on for a few minutes. Add a mug of water and cook until almost evaporated.

Add the sesame seeds and serve with the braised beef and some boiled rice.

VN:F [1.9.20_1166]
Rating: 3.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

8  Pork Sausages
4  shallots, peeled and quartered
½  leek, sliced
1 large carrot, cut into small cubes
1tsp olive oil
1 rosemary sprig roughly chopped
100g plain white flour
4 eggs
175ml semi-skimmed milk
Onion Gravy:

 1 red onion

1 tbsp olive oil

1 tbsp plain white flour
284ml (½ pint) beef stock

What you do:

Pre-heat your oven to 220C /425F  / gas 7.
Sift the flour into a bowl, make a well in the centre and break in the eggs.
Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
Add the rosemary and leave to rest for an hour or so.
Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
Pour the batter now over the sausages and pop back into the oven as quickly as possible.
Cook for 35-40 minutes until golden brown and well risen.
Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
Next add 1tbsp of plain flour and stir in. Make ½ pint of beef stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like add little Worcestershire sauce to make it a little richer.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying

What you do:

In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.

Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath.

Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).

Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes.

Cut into wedges and serve.

VN:F [1.9.20_1166]
Rating: 7.0/10 (2 votes cast)
VN:F [1.9.20_1166]
Rating: +1 (from 1 vote)