Recent Recipes
Comments (0) | Thursday, 21 November 2013
Scottish Shortbread
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
100g plain flour
100g butter, at room temperature
50g caster sugar
50g semolina
Method:
1. Preheat the oven at gas mark 2/160C/140C fan. Place all the ingredients together in a food processor and mix until it forms a smooth dough. If you don't have a food processor just mix together in a bowl with a wooden spoon or your hands.
2. Roll shortbread mix out to for an 8 inch diameter circle and flute the edges with the back of a fork.
3. Now prick gently over the top with the fork and score the surface of the round into 8 even wedges, then sprinkle all over with caster sugar.
4. Bake for 20-25 mins until firm and golden, then set aside to cool a little but cut wedges whilst still slightly warm.
5. Once they are completely cool, store in an airtight container.
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Comments (1) |
Black Magic
For the cake:
260g plain flour
400g caster sugar
75g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, cold
120ml vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
240ml coffee, fresh and strong
For the frosting:
220g unsalted butter, at room temperature
450g cream cheese, at room temperature
375g icing sugar, add more or less to taste
2 tsp vanilla extract
Method:
1. Preheat the oven at 180C/ 160C fan/ gas mark 4. Get two 8-inch round cake tins and line the bottom of them with greaseproof paper. Then butter and flour them.
2. In a large bowl combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
3. Now in a separate bowl whisk together the buttermilk, vegetable oil, vanilla extract and the eggs.
4. Next add the wet mixture into the dry a little at a time stirring through each time. Once thoroughly mixed, you should have a fairly thick batter. Then mix in the fresh hot coffee. You won't be able to taste the coffee in the finished product, it just enhances the flavour of the chocolate.
5. Your batter will be quite runny now, which is fine. Distribute the cake mix into the two cake tins evenly. Bake the cakes for 35-40 minutes, or until a skewer comes out clean.
6. Let the cakes cool in the tins for 30mins then turn out onto a wire rack and leave to cool completely.
7. Now it's time for the frosting. First beat the butter and cream cheese together in a large bowl then mix in the vanilla. Next sift the icing sugar into the mix and combine. Leave the frosting in the fridge and let cool slightly so it doesn't drip when you are ready to decorate.
8. Lastly all you need to do it frost the layers and decorate.
.JPG)
For the cake:
260g plain flour
400g caster sugar
75g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, cold
120ml vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
240ml coffee, fresh and strong
For the frosting:
220g unsalted butter, at room temperature
450g cream cheese, at room temperature
375g icing sugar, add more or less to taste
2 tsp vanilla extract
Method:
1. Preheat the oven at 180C/ 160C fan/ gas mark 4. Get two 8-inch round cake tins and line the bottom of them with greaseproof paper. Then butter and flour them.
2. In a large bowl combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
3. Now in a separate bowl whisk together the buttermilk, vegetable oil, vanilla extract and the eggs.
4. Next add the wet mixture into the dry a little at a time stirring through each time. Once thoroughly mixed, you should have a fairly thick batter. Then mix in the fresh hot coffee. You won't be able to taste the coffee in the finished product, it just enhances the flavour of the chocolate.
5. Your batter will be quite runny now, which is fine. Distribute the cake mix into the two cake tins evenly. Bake the cakes for 35-40 minutes, or until a skewer comes out clean.
6. Let the cakes cool in the tins for 30mins then turn out onto a wire rack and leave to cool completely.
7. Now it's time for the frosting. First beat the butter and cream cheese together in a large bowl then mix in the vanilla. Next sift the icing sugar into the mix and combine. Leave the frosting in the fridge and let cool slightly so it doesn't drip when you are ready to decorate.
8. Lastly all you need to do it frost the layers and decorate.
.JPG)
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