Biscuits

I learnt to make these in a cooking class at school and unfortunately this is one of my only baking recipies that isn't gluten-free. I have tried to make them with gluten-free flour but so far I've not got them to work. But anyway... these couldn't really be simpler; 4 ingredients and only 4 steps to getting them into the oven!

 

Iced Biscuits with Rice Flour Decorations

 

 

Ingredients: 

 

100g Plain Flour

50g Caster Sugar

50g Butter

1 Egg (beaten)

 

 

 

 

 

Method:

In a mixing bowl rub the flour into the butter to make a breadcrumb consistentcy.

Then add the sugar and stir with a spoon

Next add the beaten egg a bit at a time (you may not need the whole egg) mix the egg into a mixture with a knife until it starts to come together in a dough. When this happens you can get your hands in and finnish forming the dough by hand - add more flour if necessary.

Now the dough is made (try not to play with it too much as it will get sticky) cover a worksurface in flour and use a rolling pin to thinly roll out the dough. When you're happy with the thickness, use a cutter to create the biscuits and then but them onto a lined baking tray.

Repeat this step with the excess dough.

Place the biscuits into the oven at 180*c for approximately 10minutes. The time will vary according to the thickness of your biscuits so it's a good idea to keep an eye on them.

When the biscuits are baked, leave them to cool on a wire rack (don't worry if they feel soft when you take them out of the oven, they will crisp up once cool).

The biscuits are then ready to eat if you like plain biscuits but personally I like them iced. Glace icing and decorations works best (see my cupcake blog for this method) or covering them in melted chocolate is also a good choice!  

(Very Easy) Very Cheesy Scones

Another one of Mums gluten-free recipes adapted from one of my Nana's recipes - these tasty scones are just as easy as the plain scones. Great with salad, all they need is a little bit of butter (or margarine).

Ingredients:

8 oz Gluten-free flour (or plain flour)
2 oz Butter
2 Teaspoons Baking Powder
A Pinch of Salt
175g Grated Cheese (approx)
Milk (as needed)

Method:

Pre-heat the oven to 180'c and then measure out the ingredients.

As with the plain scones, sift the flour, baking powder and salt into a mixing bowl with the butter, then using your hands, rub the flour into the butter (until it looks like breadcrumbs).

Mix in the grated cheese so it is distributed evenly throughout the mixture.

Then make a well in the dry mixture and pour in a small amount of milk. Mix this together, using a butter knife and keep adding milk to the mixture until it starts to come together as a dough.

Flour a work-surface or board and flatten out the mixture onto the surface, using your hand, until it is about 1inch thick. Then cut out circles (big or small!) using a cutter.

Place the scones onto a tray (lined with baking paper to stop them sticking and save on the washing up!) and place in the oven for approximately 15min (or until golden brown).

When you're happy that the scones are cooked, leave them to cool on a cooling rack before halving and serving with butter, for an especially tasy treat try them whilst they are still warm enough for the butter to melt!

Orange Sponge-Flan

This (gluten-free) cake was a favourite of mine when I was a little girl and my Mum used to make it for pudding on a Sunday. It isn't the most exciting of cakes, and might not appeal to those with a really sweet-tooth but I think its ideal for dessert. It was It's taken me a few years but I finally got round to asking my Mum to teach me how to make it and it couldn't be much easier to be honest.

The gluten-free sponge recipe is actually the same as the plain sponge recipe used for my cupcakes.

Ingredients:

100g Margarine/ Soft Butter

100g Caster Sugar

150g Gluten-Free Flour

1 Teaspoon of Baking Powder

2 Large Eggs

1 Tablespoon of Milk

 

Filling:
2 Tins of Mandarin Segments (in Juice)

1 Sachet of Quick Gel

Method:

 

As always, start by measuring out the ingredients and pre-heating the oven (180'c).

 

Next, as with the cupcakes, this uses my Mum's 'All-in-One' method, so add all the ingredients into a mixing bowl and mix using an electric mixer.

 

Greased and floured sponge-flan tin

This cakes requires a 'sponge-flan tin' which has a raised middle so that when the cake is turned out it has a raised edge. The tin needs to be greased using butter and then floured to make sure the cake doesn't stick.

 

Once this is done pour in the mixture and leave to rest for a few minutes so that the mixture levels out in the pan. If it still looks un-even after a little while gently tip the tin so that the mixture becomes level.

 

Place in the oven for approximately 20 minutes.

 

When ready (if in doubt insert a clean, sharp, knife vertically into the centre of the cake and if it comes out clean the cake in done), leave in the tin until the tin is cool enough to touch - then tip out onto a cooling rack. If the cake doesn't come out easily, run a sharp knife around the edge of the cake to loosen it.  

 

Once the cake has cooled it's time to prepare the topping/filling. (Prompting stories of me stealing the oranges from the trolley at my Nana's house when I was about two!)

 

Start by draining the oranges - making sure you keep the juice as this will be used in the jelly.

 

It is a good idea to keep an eye out for any pips or hard bits of pith whilst draining the oranges so that these don't go into the cake. Separate out enough oranges to go around the edge of the sponge base (where it is raised) for decoration, and then add the remaining oranges into the middle of the base.

 

I then empty the contents of the Quick Jel sachet into a small sauce pan with 200ml of the fresh juice (but check the instructions on the sachet in case they vary).

 

Heat until the liquid starts to boil and then remove from the heat. Stir continuously as the mixture cools to avoid lumps.

 

When the mixture is thick, and beginning to set, pour over the oranges and spread around the top edge. Then add the extra oranges on top of the jelly - any left over oranges can be added to the centre (or eaten).

 

Place in the fridge allowing the jelly to set.

 

Then, once the jelly is set (or just cooled it won't set completely) it's time to eat! Personally I like mine just on its own, but my Mum likes hers with cream, and i guess ice-cream could be quite tasty too!

 

 

Plain Scones

These plain scones are perfect for cream teas,and for people (like me!) who don't like fruit scones. This is a gluten-free recipe that my Mum has always used, and taste great with whipped cream and fresh strawberries!

Ingredients:

8 oz Gluten-free flour (or plain flour)
2 oz Butter
2 Teaspoons Baking Powder
1 Tablespoon Sugar (Granulated)
Milk (as needed)

Filling:

500ml Double Cream
Fresh Strawberries

Method:

This is a really easy recipe and takes hardly anytime at all. First pre-heat the oven to 180'c and then measure out the ingredients.

Sift the flour and baking powder into a mixing bowl with the butter, then using your hands, rub the flour into the butter (until it looks like breadcrumbs).

After mixing in the flour, make a well in the dry mixture and pour in a small amount of milk. Mix this together, using a butter knife and keep adding milk to the mixture until it starts to come together as a dough.

Flour a work-surface or board and flatten out the mixture onto the surface, using your hand, until it is about 1inch thick. Then cut out circles (big or small!) using a cutter.

Place the scones onto a tray (lined with baking paper to stop them sticking and save on the washing up!) and place in the oven for approximately 15min (or until golden brown).

Once cooked, allow to cool on a wire rack, meanwhile whip up the cream using an electric mixer and prepare the straberries.

To serve, halve the scones, cover with cream and top with stawberries! Perfect accompaniment to a nice cup of tea!

Cupcakes (plain sponge)

This, really simple, basic recipe is gluten-free (although can, of course, be made using normal flour too) and will also make Fairy Cakes and Victoria Sponge cakes.

The cakes can be iced however you like to suit any event or just your preferences!



Easter Cakes: Iced with Butter Cream and
topped with Mini Eggs

   

    Ingredients:

    100g Margarine/ Soft Butter

    100g Caster Sugar

    150g Gluten-Free Flour

    2 Teaspoons of Baking Powder

    2 Large Eggs

    1 Tablespoon of Milk

Method:

As with all my recipes I like to measure out all my ingredients first and pre-heat the oven (180'c), I would also suggest lining a cupcake tray with cases ready for the mixture.

Now this couldn't be much more simple, it's what my mum calls the 'All-in-One' method: add all the ingredients into a mixing bowl and mix with an electric whisk - all done!

All you need to do now is spoon the mixture into the cases (this mixture will fill 12 large muffin cases or 18 small cake cases) and put them in the oven - approximately 15minutes.

Once cooked, place on a cooling rack and allow to cool before icing.

Iced with Butter Cream and topped with
a star cut from fondant icing

Icing:

Butter Cream:

I tend to do this by estimation, but it tends to be 2 parts icing sugar to every 1 part butter - but if in doubt give it a taste and add sugar or butter accordingly.  

To add to the decoration, flood colouring can also be added without effecting the recipe.

Glace Icing:

For smooth glace icing all you need is icing sugar and water, again I tend to do this by estimation but it works out around 1tablespoon of water per 100g of icing sugar. If you are adding food colouring the amount should be taken out of the water (i.e. if you add half a tablespoon of colouring only add half a stablepoon of water).

Fondant Icing:

Buy, roll out, cut to shape - all done! The only thing I would add is either a bit of jam or a bit off butter cream onto the sponge, under the icing, to help it stick.





Easy Peasy Pancakes

So the photo isn't great but these pancakes are really easy to make and very tasty - so it would be a shame to only make them once a year!

Ingredients:

110g plain flour (sifted)
Pinch of salt
2 Eggs (Beaten)
200 ml Milk
75ml Water
2 Tablespoons of Melted Butter (I find Flora Cusine works well)

 

Method:

Using a hand whisk (not electronic) beat the flour slat and eggs together, it will look like a lumpy mess and stick to the whisk but its ok!

Then measure the milk and water into a jug and gradually pour into the mixture - whisking as you go, this will make a thin batter.

Next add in the butter/flora cusine and whisk again so that little bubbles appear.

Now it's time for the cooking! Heat a small pan (approx 7inches) and add some more butter/flora to grease the pan.

Laddle the mixture into the pan and swirl until it fills the base of the pan - heat until golden brown on both sides. Don't forget to flip it (or use a spatular to turn if you dont think you can manage the flip - this is what I do!)

Serve with lemon and sugar for a traditional taste, or ice-cream and maple syrup for a real treat!

I tend to cook all the pancakes at once (using baking paper to seperate them on a plate) and then re-heat (5min in a warm oven) so that everyone can enjoy them together. Alternatively you can re-fridgerate any excess mixture to cook later.

Cookies!

I am a little bit of a cookie monster. I have always loved a proper cookie - by which I mean American style, soft centred chocolate chip cookies (the bigger the better of course).

So, it's taken me a while, but I finally found the best cookie recipe!

 

Ingredients:

125g (4.5oz) Butter
185g (6.5oz) Soft Brown Sugar
1 Teaspoon Vanilla Extract (or essence)
1 Egg (lightly beaten)
1 Tablespoon Milk
215g (7.5oz) Plain Flour
1 Teaspoon Baking Powder
250g (9oz) Chocolate Chips (I prefer white chocolate, but that's just me!)

Method:

Firstly pre-heat the oven to 180'c, and using baking paper to line a few baking trays (15 cookies tend to take up 3 trays but you don't have to cook them all at once). I also prefer to measure all my ingredients out before doing anything else, but it isn't necessary so whatever works best for you.

Chop up the butter into manageable pieces and add into a mixing bowl along with the sugar. Then cream the butter and the sugar using an electric whisk (this tastes really good so you can be excused for having a little taste!).

Mix in the vanilla  extract and then gradually add in the beaten egg, mixing as you go along.

After stirring in the milk, sift the flour and baking powder into the mixing bowl and fold into the mixture using a metal spoon (helps to keep the air in the mixture).

Finally add in the choc chips and stir well.

Now this bit is a little messy but you do get to lick your fingers (and the bowl) at the end!

Use a tablespoon to spoon the mixture onto the covered baking trays, leaving a decent gap between each spoonful allowing the mixture to spread out in the oven - I tend to put 5 cookies on a tray (obviously depending on the size of the tray).

Squash the cookies down a little using a floured fork, and place in the oven.

The cookies take about 15minutes but I tend to check them after 12minutes before deciding whether they need anymore time (if you are putting in a second batch its likely they wont take as long but once again there is no harm in checking along the way - nobody wants burnt cookies!).

This gives you just enough time to lick to bowl, clean up and set out a wire rack for cooling the cookies.

When they are cooked (look golden brown but still soft to the touch) place them on the rack to cool. Once they are cool I suggest putting them straight into an air tight container so that they stay nice and soft.

Now its time to enjoy! They taste best when warm, but you can heat them up just before eating (30 sec in the microwave does the trick) so you don't have to eat them all immediately.