Recipes

BAKING:

Shortbread

150g plain flour
100g salted butter
50g icing sugar

Set the oven to 170 degrees

  • In a bowl, cream the butter and sugar, until pale. Give it a good going.
  • Add the sieved flour and combine until it forms a dough. Do not over do this part as the finished biscuits will be leathery. Chill dough for an hour.
  • To make life a little easier cut two sheets of grease proof paper about 40x40cm. Place one on the work top and place the dough in the middle. Sandwich the dough between the next sheet and then start with the rolling pin and roll out until roughly 4-5 mm thick.
  • Using the cutter of choice, even kids character cutters, cut as many as you can onto baking parchment, re roll the dough gently and repeat until all the dough is used up.
  • Bake on the middle shelf for 10-12 mins or until very lightly golden around the edges.
  • When the tray comes from the oven, sprinkle a little caster sugar over them, leave to cool slightly and then cool completely on a cooling wire.
  • The biscuits will keep for 2-3 days in an air tight box and also freeze well.

Fruit Tea Loaf

With the Autumn almost upon us and the nights creeping in, I thought I’d put up an old favourite of mine that used to regularly appear on my afternoon tea menu. This is a timeless classic with a take on the traditional tea loaf.With the addition of the exotic fruits taking it to the modern day with the added twist from the fruity tea bags. A moist loaf but with a slavering of butter making it more of a scrumptious treat.

If you can’t find pre-mixed bags of exotic fruit just mix and match what you find on the shelves like Dried Papaya, Mango, Cranberries or what ever takes your fancy.

Line a 900g loaf tin and pre-heat the oven to 180 degrees Celsius

Ingredients
225g exotic dried fruits
2 fruit tea bags
75g butter
110g caster sugar
175g self raising flour
1/4 tsp salt
2 eggs (beaten)
230g pineapple (chopped)
50g glacé cherries

  • In a bowl add the dried fruit with the tea bags and cover with just enough, almost boiling water. Leave to infuse and let it completely cool.
  • Melt the butter and add the sugar. Drain the fruit and discard the tea. Over a low heat add the fruit and let the mix cool.
  • Sieve the flour and salt and stir into the fruity mix, followed by the beaten eggs, pineapple and cherries.
  • Add the mix to the loaf tin and bake on the middle shelf for 1 hour.
  • Leave to stand for 10 mins and then turn it out onto a cooling wrack.

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