Oat Chocolate Chip Cookies

So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. Cookies are my favourite go to sweet treat. Maybe that’s why there are 21 cookie recipes on here??!! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies perfect with chocolate milk.

They are so good!

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies stacked high.

Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A stack of them!

There you go, that’s my kind of maths 😉

Adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies perfect for sharing.

Now, you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Then there’s my Star and Snugs, our two gorgeous girls who, help me so much – cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. Bob has definitely inherited his paternal Grandad’s capability with his hands.

So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. Yes they bring me cups of tea, but as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. It was only a few days later, when I was able to venture downstairs that I realised they’d all gone!

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies these have proved very popular!

I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.

They are my biggest supporters, along with extended family and it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they  have really enjoyed. Being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.

Recipe: Makes 16-18 Oat Chocolate Chip Cookies

225g/8oz Soft Light Brown Sugar – I used Billingtons

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

175g/6oz Plain White Flour

100g/4oz Plain Rolled Oats – not quick cook

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Milk Chocolate Chips or Chunks

50g/2oz Dark Chocolate 70% cocoa

Method: preheat the oven to 165C/150C fan, gas mark 3

  • Line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. salt and add the oats.
  • Add the chocolate chips.
  • Fold all the ingredients together until you have uniform cookie dough.
  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Oat Chocolate Chip Cookies
Cookie dough balls.
  • With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies ready for the oven.
  • Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
  • Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
  • Once bakes remove the cookies from the oven. They will still be very soft so leave on the baking trays to cool and set.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies baked and cooling on the tray.
  • Once cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.
  • In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
  • Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
  • Pour the liquid chocolate into a small disposable piping bag.
  • Snip the very end of the piping bag off, creating a small hole.
  • Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies with swirls of dark chocolate.
  • Set the cookies to one side to allow the chocolate to cool and set.
  • Once the chocolate is set pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.

In the United State and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. In fact you should take a look at Teta Lizza website. Liz is an amazing cook and her attention to detail always leaves me impressed.

What do you think, should we have a cookie/biscuit exchange here?

Not because it’s ‘another American custom’ simply because it’s a great idea?

If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:

Apricot Oat Crumble Cookies

FF Oat Chocolate Chip Cookies
Apricot Oat Crumble Cookies fruity and yummy

Caramac Caramel Cookies

FF Oat Chocolate Chip Cookies
Caramac Caramel Cookies delicious chewy bites of nostalgia.

Rolo Chocolate Cookies

FF Oat Chocolate Chip Cookies
Rolo Chocolate Cookies chewy bites of cookie heaven.

Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.

We have a 3 day bank holiday weekend coming up. Whatever your plans, i hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.

Sammie xx

The lovely Renee at Bake Behaviour sent me some Billingtons sugar samples. This is not a sponsored post. All views, opinions, content and photographs are my own. Please see my Disclosure Policy.

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Garlic Cheese Bombs

Who doesn’t love garlic bread, served alongside a great pasta dish, with a glass of something chilled? I certainly do and after seeing a fantastic foodie craze on Pinterest I knew I had to try it. Everyone is mad about these Garlic Cheese Bombs!

FF Garlic Cheese Bombs

    Garlic Cheese Bombs gooey melted cheese in a garlic roll, that’s utterly delicious.

In our house these are the BOMB 😉.

Everyone loves it when I make them and having successfully frozen them, uncooked, they are great to have on hand. Fresh or frozen.

FF Garlic Cheese Bombs
Garlic Cheese Bombs great for feeding a crowd.

Honestly these Garlic Cheese Bombs have become such a massive hit in our house. I’m really glad that they freeze well as my family would scoff the whole lot if I baked them all at once. I have learned from the first time I made them!

 

FF Garlic Cheese BombsGarlic Cheese Bombs

 

If you have little ones, they will thoroughly enjoy making these.

The only extra ingredient required to make the Garlic Cheese Bombs is a little patience. Making 30 – 40 individual, little cheese wrapped buns, could be seen as tedious – not here at Feasting is Fun though. We don’t do tedious!! So put on some great music or a play, clear the table and enjoy some therapeutic relaxation, whilst you play with dough!

Before you know it you’ll have two trays full of delicious, homemade, bread buns proving and you can give yourself a smug pat on the back, knowing that one tray is going to be stashed in the deep freeze.

Baking bread is a real passion of mine, second only to my faith see Important Stuff. As this week has been Real Bread Week it seemed fitting to end on a recipe that is fun to make and tastes best when feasting with family and friends.

FF Garlic Cheese Bombs
Garlic Cheese Bombs absolute fun to make and feast on!

I have made these Garlic Cheese Bombs using both my own dough recipe and a Wright’s bread mix. Truthfully and this almost hurts to write this, the children preferred the ones made with the bread mix.

Our children are very honest!!

Personally I think they are both great. The Wright’s bread mix is handy if you’re an infrequent bread baker, or haven’t made bread dough before and want to ensure they turn out great. My dough recipe is for those of us who are happy to make their dough from scratch. That said, there’s room in my kitchen for both.

Recipe: Makes 30 – 40 Garlic Cheese Bombs

1 quantity of dough that’s been proved and knocked back, from either my Farmhouse White Loaf or using Wright’s Baking Premium White Bread Mix

2 Tubs Mini Mozerrella Balls – there are approx 15 – 20 balls per tub

4 Fat Garlic Bulbs – or more if you want an extra garlic kick

100g/4oz Butter

4tbsp Olive Oil

1tsp Sea Salt – I use Maldon

1/2tsp Freshly Ground Black Pepper

Bunch of Fresh Parsley to garnish and add flavour

Method: You will need a foil freezer/baking tray or 2 if you intend to freeze these.

  • Drain the mozerella balls well and count how many you have.
  • Make up the dough according to your chosen option.
  • Allow the dough to prove until doubled in size and then tip out on to a lightly floured surface.
  • For the very precise among you, weigh the bread dough and then divide that number by the number of mozerella balls. That will tell you exactly how much each piece of dough should weigh.
  • If you are more ‘laissez faire’ about things, like me, simply divide the dough evenly into 3 or 4 equal pieces (depending on whether you have 30 or 40 mozerella balls) and then divide each potion into 10.
  • Flatten a small portion of dough into a rough circular shape.
  • Place the mozerella ball in the centre of the dough circle.
  • Bring the edges of the dough up so that they cover the cheese and seal by pressing together.
  • Place the Garlic Cheese Bomb seam side down on a lightly oiled baking tray.
FF Garlic Cheese Bombs
After a while you get into a rhythm and the process becomes very relaxing.
  • Continue until all of the Garlic Cheese Bombs have been made, allowing space in between each one the tray so that it has room to rise.
FF Garlic Cheese Bombs
Cover with damp kitchen towel or oiled cling film.
  • The Garlic Cheese Bombs in the photo above are from the first batch that I made.
  • Leave until doubled in size.
  • Whilst the rolls are proving, make the garlic butter.
  • Place the butter, oil, crushed/finely minced garlic, salt and pepper into a small saucepan over a low heat.
  • Cook until all the butter has melted. Set to one side.
  • Preheat the oven to 209C/180C fan, gas mark 6.
  • When the Garlic Cheese Bombs have doubled in size, remove the damp cloth/cling film and brush liberally, using a pastry brush, with the melted garlic butter.
FF Garlic Cheese Bombs
You’ll be surprised at how much these delicious rolls puff up.
  • Now is the stage at which the Garlic Cheese Bombs can be frozen. Double wrap the foil tray with freezer safe cling film, label and pop in the freezer. They should be fine for at least one month in the freezer.
  • To bake the freshly garlic glazed buns, place into the middle of the oven and bake for 25-30 minutes, or until the rolls are golden brown.
  • When baked remove the tray from the oven and immediately transfer the individual Garlic Cheese Bombs to a serving platter. Be careful as they will be very hot.
  • Pour over any garlic butter left in the tray and garnish with roughly chopped parsley,
  • Leave for 5 minutes before serving to allow thm to cool slightly.
  • Serve with a smile and watch as people break open these golden, light, cheesy rolls, flavoured with garlic butter.
FF Garlic Cheese Bombs
Garlic Cheese Bombs the perfect food for sharing, feasting and having fun.

Note: To cook from frozen, preheat the oven to 190C/170C fan, gas mark 5. Remove all cling film/foil. Place the frozen rolls into the middle of the oven and bake for 40-45 minutes, until golden and baked through. To test remove a roll and cut in half, if the mozerella is gooey and melted then the Garlic Cheese Bombs are baked. Serve as for freshly baked.

So you’ve got a party in the evening and you want to make these earlier in the day? I’d suggest making them the day, or even a few days ahead and stashing them in the freezer. Alternatively make them in the morning, glazed with garlic butter before their final prove (it’ll save you stinking of garlic as you great your guests 😉), wrap in cling film and keep in the fridge. Take them out 10 minutes before baking, whilst you preheat the oven and bake as for fresh.

Make ahead recipes are fantastic as they allow you to enjoy spending time with your guests, rather than being stuck, on your own in the kitchen!

If you have loved these Garlic Cheese Bombs, then here are some other recipes you might like to try:

Breadsticks with Garlic and Herb Dipping Oil

FF Garlic Cheese Bombs
Breadsticks with Garlic and Herb Dipping Oil

Garlic Rosemary Focaccia Bread

FF Garlic Cheese Bombs
Garlic and Rosemary Focaccia

 

I really hope you do try making your own bread. Most bread doughs can withstand a reasonable amount of mistreatment and still turn into fabulous loves, breadsticks, baguettes. The possibilities are endless and nothing, not even chocolate cake such as this White Chocolate Swirl Fudge Cake beats the smell of home baked bread.

Thank you for all you lovely comments, especially on Twitter regarding the great yeast debate – more on that in a future post! It really makes my day to see pictures of you baking my recipes and in most cases they look even better. Which I think is completely brilliant. You all inspire me to try harder and write easy to follow, delicious recipes.

Together we really do make Feasting Fun!

Sammie xx

Wright’s Baking provided me with the Premium White Bread Mix used in this recipe alongside my own bread dough recipe. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

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Chocolate Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

Chocolate Brownie Raspberry Cheesecake
Chocolate Brownie Raspberry Cheesecake

How pretty does this cheesecake look?

You too can make it, with the help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box!

A slice of Chocolate Brownie Raspberry Cheesecake
A slice of Chocolate Brownie Raspberry Cheesecake

Look at the gorgeously dense and fudgey brownie base to this cheesecake. Chocolate and raspberry flavours work so well together and this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. She does however, love the creamy, top part. So this cheesecake was made with her in mind.

She absolutely loves brownies (as do the rest of us) and I wondered what she would think, of a cheesecake made with a brownie base. I decided to add a layer of deep, dark chocolate ganache to the top of the brownie base, primarily to stop the base from becoming soggy, but also to add an extra layer of chocolate to this cheesecake.

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe!
Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. Baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! All I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.
Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. With an added splash of raspberry liquer and vanilla notes of white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer  – can be substituted for fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Brownie Base:

  • Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
  • Follow the recipe card provided to make the brownies.
  • Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
  • Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
  • Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.
Delicious brownie base studded with dark chocolate chips.
Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

  • In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
  • Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
  • Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
  • Pour the chocolate ganache over the cooled brownie base.
  • Smooth to an even layer using the back of a metal dessert spoon.
  • Place in the fridge until the ganache has set.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the Raspberry Cheesecake layer:

  • Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
  • Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
  • Break up the white chocolate and place into a heatproof microwaveable bowl.
  • Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
  • Remove from the microwave and continue stirring until completely melted. Set to one side.
  • In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
  • Using a hand mixer, whisk until fully combined.
  • Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
  • Next pour in the melted white chocolate.
  • Whisk all of the cheesecake ingredients together until light and creamy.
  • Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
  • Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
  • Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Decorating the Cheesecake:

  • Remove the cheesecake from the fridge.
  • Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
  • Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
  • Release the springform catch and gently encourage the sides of the tin to fall away from the base.
  • Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
  • Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.
  • Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
  • Pour the melted chocolate into a small, disposable piping bag.
  • Snip off the very end of the piping bag to create a small hole.
  • Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. This cheesecake is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

The taste and texture of the brownie base was perfect, just like homemade. I would definitely recommend it, especially if you bake only at weekends or for special occasions. As all the ingredients come pre-weighed, you can easily make and bake brownies in under 30 minutes!

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
White Chocolate Strawberry Cheesecake.

Strawberry Chocolate Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
Strawberry Chocolate Cheesecake.

I like to make cheesecakes all year round. Frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months.

Whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

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Lighter Wholemeal Loaf

Bread, an everyday staple for most people. Yet finding a loaf that is light, tasty, with added fibre can be hard. Look no further my friends, as I present my Lighter Wholemeal Loaf.

Lighter Wholemeal Loaf easily sliced and perfect for sandwiches.
Lighter Wholemeal Loaf easily sliced and perfect for sandwiches.

I must admit I am a bit of a ‘bread head’ – does that make me sound cool?!!

By that, I mean that I adore most breads, providing they are well made, do not contain additives and have a flavour of their own that contributes to the final dish.

I do not live near an Artisan Bakery, where freshly baked bread, in all its array of shapes and flavours can be purchased. So instead I make our bread at home.

Lighter Wholemeal Bread full of flavour.
Lighter Wholemeal Bread full of flavour.

This Lighter Wholemeal Loaf is one of our family’s favourite breads. The loaf slices beautifully and so is perfect for packed lunches, or toasted for breakfast and then slathered in homemade jam.

I have 100% wholemeal bread recipes such as my Wholemeal Cob Loaf and Wholemeal Loaf, yet if I’m honest, as delicious as they are, having the same bread every single day can get a bit boring. So I like to switch things up a bit, keeping our taste buds interested and in reality, ensuring our teenagers eat a decent portion of their lunch.

They say variety is the spice of life 😉

Lighter Wholemeal Loaf just add butter for a delicious feast.
Lighter Wholemeal Loaf just add butter for a delicious feast.

When I eat bread I want it to contribute to the flavour of the whole dish. What I mean is, it shouldn’t, mustn’t just be a limp carrier for other flavours. The mature cheddar cheese and butter, as seen in the photo above, became my lunch yesterday – the perks of being a food blogger!

Yet this sandwich, with the addition of some Red Onion Marmalade, truly is one of my favourite lunches. Each component adding flavour and different textures, so that as a whole, the resulting sandwich was incredibly appetising and filling.

Lighter Wholemeal Loaf a heart, flavour packed lunch.
Lighter Wholemeal Loaf a hearty, flavour packed lunch.

I used a mixture of stone ground, organic strong flour from Shipton Mill to make this Lighter Wholemeal Loaf. The wheat, traditionally milled, using the flow of river water for energy needed to drive the grinding stones, is consistently excellent, whilst it’s production is sympathetic to and works in harmony with the environment.

So that I can guarentee you consistent, excellent results when making this Lighter Wholemeal Loaf, this recipe has been thoroughly tested, with the resulting loaf being approximately one third wholemeal flour. This 2:1 combination of Strong White to Strong Wholemeal flour gives a great, nutty, wholesome flavour, whilst keeping the bread light enough for everday use. It’s also a great way of adding extra fibre into your own and your familiy’s diet, especially if their preference is for white bread.

Recipe: Makes one Lighter Wholemeal Loaf

150g/5oz Strong Wholemeal Flour – preferably organic plus a little extra for dusting the work top.

350g/12oz Strong Unbleached White Flour – preferably organic

360ml Tepid Tap Water

7g/1 Sachet Dried Yeast

1tsp Honey

7g/1tsp Sea Salt – I use Maldon Sea Salt Flakes

25g/1oz Unsalted Butter

Method:

The ‘bowl’ is either a large bowl, with which to mix the bread by hand, or the stand mixer/bread maker bowl.

For all methods:

Pour the water into the bowl. Add the honey and yeast. Swish about with clean fingers to activate the yeast.

Add the flour on top of the liquid.

Add the salt and the butter.

If using a bread maker, set to dough cycle and start the program. Once the cycle is completed re-start for 1 minute. This ‘knocks back’ the dough. See below for how to shape the loaf prior to it’s second prove.

If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Continue to mix for a further 5 minutes, until the dough is smooth and elastic. Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour). Once doubled remove the cloth, mix for 1 minute on medium speed using the dough hook. This ‘knocks back’ the dough.

If hand mixing, bring all the ingredients together with your hand until they form a doughy mess! Place this dough onto a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Place the kneaded dough into a buttered bowl, cover with a damp cloth and leave in a draught free place until doubled in size, 1-2 hours.

To shape the dough: Tip the knocked back the dough out onto a lightly floured surface. Gently flatten the dough into an oval/rectangle shape.

Flatten out the dough into a rough oval.
Flatten out the dough into a rough oval.

Fold the top third of the flattened dough over.

Fold the top third of the dough over.
Fold the top third of the dough over.

Fold the bottom third of the dough up and slightly over the previous fold.

Bring the bottom third of the dough up.
Bring the bottom third of the dough up.

Rotate the dough by a quarter, gently flatten out and repeat the folding process.

Repeat the turning and folding twice more, ensuring the last turn and fold is quite tight. This folding technique does not take long and unlike pastry, this bread dough can withstand being moved and worked. The purpose of turning and folding is to build a good structure within the dough.

Once the folding and turning is complete turn the dough over so that it is seam side down.

Place into a greased 3lb loaf tin. Cover with a tea towel and leave in a warm, draught free place until doubled in size.

I also sprinkled some wholemeal flour over the top of the dough, this gives a nice, rustic finish to the baked bread.

Neat, tightly folded dough ready for its second prove.
Neat, tightly folded dough ready for its second prove.

The dough can take between 45 minutes and a couple of hours to double in size, depending on the ambient temperature and humidity.

Whilst the dough has it’s final prove, preheat your oven to it’s hottest setting.

5 minutes before your loaf is due to be baked, fill a tray with ice cubes and place on the lowest shelf in the oven. The hot, steamy environment will help the dough to rise even further before the crust sets and helps bake a crusty loaf.

Lighter Wholemeal Loaf beautifully risen and ready for the oven.
Lighter Wholemeal Loaf beautifully risen and ready for the oven.

Place the loaf into the centre of a preheated oven and immediately reduce the oven temperature to 220C/200C fan, gas mark 7. Bake the Lighter Wholemeal Loaf for 30 minutes.

The bread is cooked when it is a golden brown colour and sounds hollow when rapped on the base of the loaf with your knuckle.

Once baked remove the bread from the oven and immediately tip out onto a cooling rack. Note: If the loaf is cooked but you’d like a darker crust, place the loaf, without the tin, directly on to the oven shelf and bake for a further 5-10 minutes until the crust is the colour you desire.

Lighter Wholemeal Loaf such a delicious and versatile bread.
Lighter Wholemeal Loaf such a delicious and versatile bread.

The smell of freshly baked bread is so unbelievably good. Our postman really likes delivering to us in the morning, as that tends to be when the bread is either baking or cooling!

Do not be surprised if your neighbours pop in, just for a chat, as they catch a whiff of freshly baked bread escaping from your house 😉

This Lighter Wholemeal Loaf will keep in a bread bin for up to 3 days. To freeze, ensure the bread is completely cold and wrap tightly in cling film. Fresh bread can be frozen for up to 3 months. To defrost, remove all the cling film and allow the loaf to stand on a large trivet or a cooling rack at room temperature, until fully defrosted.

I like to refresh frozen bread – this simply involves preheating the oven to 220C/200C fan, gas mark 7. Once the bread has fully defrosted, spritz with tap water and place directly onto the middle oven shelf for 10-15 minutes. After removing from the oven allow the loaf to cool and it will taste like it has been freshly baked that day! I won’t tell 😉

If you have enjoyed this recipe for Lighter Wholemeal Loaf, then I have some others you may like too:

Farmhouse White Loaf

FF Lighter Wholemeal Loaf
Farmhouse White Loaf

Oat Bran White Bread

FF Lighter Wholemeal Loaf
Oat Bran White Bread makes the best toast!

Knotted Poppyseed Rolls

FF Lighter Wholemeal Loaf
Knotted Poppyseed Rolls perfect for picnics.

Using a bread maker or stand mixer to carry out the kneading part of making bread dough isn’t cheating. I hand kneaded some incredibly sticky Brioche dough for 20 minutes at the weekend and honestly, it has really taken it’s toll on my body this week. So if using kitchen appliances enables us to eat better quality, homemade bread, that is also much cheaper than it’s shop bought counterpart, why not?

I hope that the detailed, yet easy steps in this recipe have encouraged you to bake your own bread – you may find that once you start it is impossible to go back to mass produced, plastic wrapped loaves!!

I am always willing to answer any questions you may have with this, or any of my other recipes. Simply leave a comment, or for a quicker reply Tweet me a message.

Have fun making and baking in your kitchens, maybe invite a friend or neighbour round and bake together. It may take longer but I can guarentee there will be lots of laughing.

Sammie xx

This is not a sponsored post. I have been buying Shipton Mill flour for almost as long as I have been baking my own bread.

British Bakeware  sell a range of baking products, their 3lb farmhouse loaf tin was used to bake this Lighter Wholemeal Loaf.

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Spicy Sausage Rolls

Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.

Spicy Sausage Rolls a fiery twist on a classic.
Spicy Sausage Rolls a fiery twist on a classic.

For those of you with a more gentle constitution, don’t worry these Spicy Sausage Rolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.

The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat,  mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.

Spicy Sausage Rolls change up your daily packed lunch!
Spicy Sausage Rolls change up your daily packed lunch!

If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!

Spicy Sausage Rolls an easy, tasty,mid week meal.
Spicy Sausage Rolls an easy, tasty, mid week meal.

Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!

Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.

Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.
Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.

As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.

This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.

I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!

Recipe: Makes 12 Spicy Sausage Rolls

350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rol all butter puff pastry

454g/1lb Pork Sausagemeat – good quality at least 85% Pork, casing removed

50g/2oz Chorizo Sausage – casing removed

1 Jalapeño Chilli Pepper

1 Medium Free Range Egg

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
  • Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
  • Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.
  • Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
  • Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
  • Divide the sausage meat mixture in two.
  • Evenly lay the sausage meat down the middle of each length of pastry.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
  • Crack an egg into a small bowl and whisk with a fork.
  • Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
  • Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
  • Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.
Spicy Sausage Rolls ready for their egg wash and to be baked!
Spicy Sausage Rolls ready for their egg wash and to be baked!
  • Place the sausage rolls on to a lightly oiled baking tray.
  • Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
  • Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.
Spicy Sausage Rolls ready for the oven.
Spicy Sausage Rolls ready for the oven.
  • Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
  • The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
  • Once baked remove the sausage rolls from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
  • Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Spicy Sausage Rolls that smell so delicious and inviting.
Spicy Sausage Rolls that smell so delicious and inviting.

Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.

To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.

If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.

Spicy Sausage Rolls
Spicy Sausage Rolls perfect for a Christmas buffet, or any buffet!!

Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!

Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Quiche Lorraine

Spicy Sausage Rolls
Quiche Lorraine bacon, cheddar and egg tart.

Sausage Plait With A Twist

Spicy Sausage Rolls
Sausage Plait With A Twist

Tomato Thyme Garlic Focaccia Bread

Spicy Sausage Rolls
Tomato Thyme Garlic Focaccia Bread

If you think about it, a buffet is really an indoor picnic!

Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.

The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.

Sammie xx

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Macadamia Apricot Flapjacks

I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks, slow release energy that’s delicious.

When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.

So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks so good with a cup of good coffee.

This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.

That has to be a winning recipe – right?

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks – crunchy, chewy bars of yum!

I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.

My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.

Macadamia Nut Dried Apricot Flapjacks
Macadamia Apricot Flapjacks crunchy, chewy and full of flavour.

Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.

I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.

Recipe: Makes 12 Macadamia Apricot Flapjacks

250g/10oz Unsalted Butter – plus a little extra for greasing the tin

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) – I used Delicious Alchemy as they are 100% gluten free

150g/5oz Dried Apricots – chopped into rough quarters

100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself

Optional – 100g White Chocolate

Method: Preheat the oven to 180C/165C fan, gas mark 4

  • Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
  • Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
  • In a large bowl add the golden syrup.
  • Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
  • Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
  • Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.
FF Macadamia Apricot Flapjacks
The Macadamia Apricot Flapjack mixture compacted into an even layer and ready for the oven.
  • Place the tin in the middle of the oven and bake for 20 minutes exactly.
  • The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
  • Once baked remove the tin from the oven and allow to cool completely.
  • When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.
Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks ready for the finishing touch.
  • As seen above, cut down the middle length of the bake and then across the width.  Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks with a drizzle of white chocolate.
  • To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring between each heating session.
  • When the chocolate is half melted, remove from the microwave and stir until completely liquid.
  • Fill a small disposable piping bag with the melted chocolate.
  • Snip off the very end of the bag, creating a small hole.
  • Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks as pretty to look at as they are delicious to eat.

Ooh how completely yummy do these Macadamia Apricot Flapjacks look?

A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!

This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.

Im just sayin’!!!

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

Coconut Almond Date Flapjacks

FF Macadamia Apricot Flapjacks
Coconut Almond Date Flapjacks

Bakewell Shortbread Bars

FF Macadamia Apricot Flapjacks
Bakewell Shortbread Bars

Cranberry Walnut Flapjacks

FF Macadamia Apricot Flapjacks
Cranberry Walnut Flapjacks

Whilst spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?

We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.

Time seems to be so precious to many, which is why it is such a valuable gift to give.

Sammie xx

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Bakewell Shortbread Bars

Hello my lovely readers, I have a real star of a recipe today. If you have spent anytime on this site, then you’ll know I’m a bit bonkers about all the flavours in a Bakewell Tart. You’d think I’d actually get round to making one! Soon I promise. Instead, I have made these very delicious Bakewell Shortbread Bars.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars perfect for packed lunches and picnics.

These actually came about by accident, sometimes that’s the best way with recipes! I had made some vanilla shortbread dough, which I had planned to turn into chocolate dipped hearts, don’t worry, I haven’t shelved that idea. Anyway, what with one thing and another, I didn’t get around to making them.

So a couple of weeks ago, on a Sunday, Hubby was running through what we had for packed lunches that week. I hadn’t managed to make any Cranberry Walnut Flapjacks eek – then I had a moment of inspiriation. These Bakewell Shortbread Bars are the result of me needing to make something delicious, that also travels well.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars perfect with a cup of tea.

What a massive hit these have been with my family, ooh and me!

The buttery shortbread base gives these Bakewell Shortbread Bars a sturdiness that is needed when food is to be transported. Topped with delicious raspberry jam, giving a hint of sweetness and then covered in a light, tender almond sponge with flaked almonds added for crunch, flavour and decoration.

Whilst I love Bakewell Tart, what I really love about this recipe, is that there isn’t any pie crust to roll out. With a pastry crust I certainly don’t want a big, thick wodge of it at the bottom of my bar, whereas, using shortbread dough I am more than happy to have a decently thick base.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars such an easy recipe.

These Bakewell Shortbread Bars hold together really well and I will definitely be making them for picnics throughout the warmer months. I am not a fan of packing up food for lunches or picnics that is overly sweet or has any form of icing. I guess it just becomes too much of a bug magnet, or even worse wasps – and cupcakes/iced cakes just get too messy. Even though our children are in their teens now, I want to relax whilst eating outside, not constantly dodging bugs or clearing up melted buttercream.

That is not my idea of fun!

Actually, one year that we went to the beach with a big croud of friends, I made a fruit cake and a lemon drizzle cake (I know but the lemon drizzle only had a little bit of icing). I pre-cut them, popped the cakes into tins and mid afternoon we all had a cup of tea and slice of cake. I remember it being a very relaxing happy day and these Bakewell Shortbread Bars would certainly have travelled well and been enjoyed. A must bake for this year’s beach outings!

Now when I say this recipe is simple, it really is, the only slight faff is pre-cooking the shortbread. I say slight, because whilst the shortbread is cooking it is the perfect time to whip up the sponge.

Recipe: Makes 12 Bakewell Shortbread Bars

For the shortbread:

225g/8oz Unsalted Butter – softened to room temperature plus 1tbsp for greasing the tin

150g/5oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Egg Yolk – I always use free range

275g/10oz Plain White Flour

Pinch of salt

For the cake batter:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract

3/4 tsp Almond Extract

100g/4oz Ground Almonds

50g/2oz Plain White Flour

1tsp Baking Powder

Pinch of salt

175g/ Approx 1/2 Standard Jar of Raspberry Jam – I’ve used seedless

50g/2oz Flaked Almonds

Method: Preheat the oven to 180C/165C fan, gas mark 4

You will need a swiss roll tin 28cm x 20cm x 5cm (12″ x 8″ x 2″) greased with butter and lined with baking parchment.

Making the shortbread base:

  • In a large bowl whisk/beat the butter and sugar together until pale and creamy.
  • Add the vanilla extract and egg yolk and whisk/beat until combined.
  • Sift the flour and salt into the bowl.
  • Mix using a spoon until the dough comes together.
  • Tip the dough out on to some cling film. Wrap up the dough into a disc shape and place in the fridge to chill for 30 minutes.
  • Once chilled break the dough up into large pieces and place them into the prepared tin.
  • Using clean hands, press the shortbread dough into the tin so that it forms a uniform layer.
  • Dock the shortbread dough using a fork.
FF Bakewell Shortbread Bars
The shortbread base ready for the oven.
  • Place the tin into the oven and bake for 10 minutes.
  • Remove the tin after 10 minutes and spread the jam over the part cooked shortbread. Leave a small gap between the jam and the edge of the shortbread.
  • Turn the oven temperature down to 160C/140C fan, gas mark 3.
FF Bakewell Shortbread Bars
The part cooked shortbread is slathered in raspberry jam.

Making the cake batter.

  • In a large bowl whisk/beat the butter and sugar until pale and creamy.
  • Add the vanilla and almond extract and the 3 whole eggs. Whisk/beat for 1 minute.
  • Add the flour, ground almonds and salt.
  • Mix slowly until the batter is just combined.
  • Spoon the cake batter over the jam coated shortbread.
FF Bakewell Shortbread Bars
Almond sponge is spooned on top of the raspberry jam covered shortbread.
  • Use an offset palette knife, or the back of a spoon to carefully spread the cake batter so that it almost covers the top of the shortbread, Don’t worry it will spread out during baking,
  • Sprinkle over the flaked almonds.
Bakewell Shortbread Bars
Ready for the oven.
  • Place the tin into the centre of the oven and bake for 25-30 minutes. It is fully baked when the top is golden and feels firm to the touch.
  • Once baked remove the tin from the oven and allow to cool completely in the tin.
FF Bakewell Shortbread Bars
How gorgeous does this look?
  • When completely cold run a knife around both long sides of the tin.
  • Using the spare parchment paper, lift the cake covered shortbread free from the tin.
  • Cut down the middle length of the bake.
  • Cut across the width, in the middle.
  • Cut each quarter into 3 bars.
  • Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.
FF Bakewell Shortbread Bars
Bakewell Shortbread Bars who will you share them with?

How great do these Bakewell Shortbread Bars look?

Store them in an airtight container for up to 5 days.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars almond sponge, raspberry jam and shortbread base – perfect!

See! So easy to make. Such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.

I love recipes that are easy, yet produce stunning results. This is one of those recipes. All of the flavours work so well together – buttery shortbread base, sweet/tart raspberry jam and almond sponge – the perfect combination. You can have your cake and cookie all in one tasty Bakewell Shortbread Bar!

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

Cranberry Walnut Flapjacks

FF Bakewell Shortbread Bars
Cranberry Walnut Flapjacks perfect to grab and go.

Coconut Date Almond Flapjacks

FF Coconut Date Almond Flapjacks
Coconut Date Almond Flapjacks healthy food to go.

Oat Topped Lemon Shortbread Bars

FF Bakewell Shortbread Bars
Oat Topped Lemon Shortbread Bars

Do you have favourite recipes for making good food to go?

Thank you for taking the time to leave a comment. I really appreciate it and love reading them. If you are on Twitter or Instagram please pop a photo up and tag me in. I love to see what you are baking and making in your kitchens and will happily retweet your pictures.

Whatever you are making, have lots of fun making your feasts and sharing with friends and family.

Sammie xx

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Chocolate Cherry Cupcakes

Yay it’s the weekend and I have the most fabulous treat for you. These absolutely delicious, 100% gluten free, Chocolate Cherry Cupcakes.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes deliciously gluten free treats.

I’m so excited I could almost burst! Delicious Alchemy sent me some of their Vanilla Sponge Cake Mix to try. All of their products are 100% gluten free and so, with friends that cannot tolerate gluten, I was excited and intrigued to see how well this packet mix performed.

My first project was to remake my delicious Marshmallow Frosted Mango Cupcakes. The cake mix was made as per the packet instructions and I added 100g of mango before filling the cupcake cakes. Once baked and cooled I topped the cupcakes with Marshmallow Frosting. The cupcakes on tasting were deliciously light, tender and moist, with mango distributed evenly throughout each cake. A firm 9 out of 10 marks was given by all of the taste testers who had also tried my original recipe!

FF Chocolate Cherry Cupcakes
Marshmallow Frosted Mango Cupcakes made with gluten free vanilla cake mix.

Delicious Alchemy are currently running a Crowdfund project, raising funds to create a book for people living on a restricted diet. Why not take a look at their website to find out more and see how you too can a be part of this fantastic project.

Offering my baking skills to help raise awareness for Delicious Alchemy’s Crowdfund Project, led to me creating these delightful Chocolate Cherry Cupcakes, ooh and a bit of playing with fondant and alphabet cutters 😉.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes proudly supporting people who live on a gluten free diet.

Sugar and Crumbs sell a range of naturally flavoured icing sugars, cocoa, baking ingredients and baking equipment. All of their flavoured icings and cocoas are gluten free! To make these Chocolate Cherry Cupcakes I used their Chocolate Cherry Cocoa added to a Delicious Alchemy Vanilla Sponge Mix. Then topped each cupcake with a buttercream frosting using Black Forest Icing Sugar.

The result, a firm 10 out of 10!

Well they are Chocolate Cherry Cupcakes and chocolate makes everything better right 😉.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes gluten free and finished with a white chocolate heart.

Feasting is fun is an inclusive blog. The theme of sharing being it’s very backbone. Creating recipes that more people can enjoy appeals to the nature of who I am as a person. Supporting Delicious Alchemy in their Crowdfund by making these Chocolate Cherry Cupcakes was the very least I could do.

NOTE: All of Delicious Alchemy’s products are gluten and dairy free. The recipe below uses milk, butter and eggs.

Recipe: Makes 18 Chocolate Cherry Cupcakes

1 packet of gluten free Vanilla Sponge Mix from Delicious Alchemy

50g Cocoa Powder – I used Sugar and Crumbs cherry cocoa

180g Unsalted Butter – softened to room temperature

3 Free Range Eggs

60ml/4tbsp Whole Milk

250g Black Forest Icing Sugar

50g Cocoa

100g Plain Icing Sugar

200g Unsalted Butter – softened to room temperature

Approximately 3tbsp Hot Water

Optional – 200g White Chocolate for the chocolate heart decorations – alternatively ensure any decoration is gluten free

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Line 2 cupcake tins with 18 cupcake cases.
  • Add the softened butter, eggs, vanilla sponge mix, flavoured cocoa and milk to a bowl.
  • Whisk until you have a smooth cake batter – approximately 2 minutes.
  • Divide the cake batter evenly between the cake cases.
  • Place the cupcake tins in the oven and bake for 20-25 minutes. The cupcakes are cooked when they are firm and spring back from a light touch.
  • Once baked remove the cupcakes from the oven.
  • Allow the cupcakes to cool, either in their tin or transferred to a cooling rack, before icing.
FF Chocolate Cherry Cupcakes
Gluten Free Chocolate Cherry Cupcakes.

To make the buttercream frosting:

  • Place the softened butter into a large bowl.
  • Sift in the flavoured icing sugar, cocoa and plain icing sugar.
  • Add 2 tablespoons of hot water from a recently boiled kettle.
  • Whisk, starting on a very slow speed and gradually increasing, until the buttercream is light and creamy – add in the extra tablespoon of hot water if the buttercream is too stiff.
  • Fit a large piping bag with a large star nozzle – I use Wilton’s #1M.
  • Fill the piping bag with the buttercream.
  • To pipe rose swirls, start with the nozzle just above the centre of the cupcake, pipe an e shape and then continue round.
FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes with swirls of frosting.

To make the white chocolate hearts:

  • Chop up the chocolate into small pieces.
  • Place two thirds of the chocolate into a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time stirring in between.
  • When the chocolate is melted, remove from the microwave and immediately add the last third of chopped chocolate.
  • Stir continuously until all of the chocolate is melted. This method is a cheat’s way of tempering chocolate and helps prevent any white marks (bloom) appearing on the cooled chocolate.
  • Spoon the melted chocolate into the heart mould, tapping the mould after every three hearts are filled, to bring air bubbles to the surface.
  • Leave the chocolate to set somewhere cool. You can chill the mould in the fridge.
FF Chocolate Cherry Cupcakes
White Chocolate Hearts to decorate the cupcakes.
  • Once the white chocolate hearts are firm, press out from the mould, ensuring you have cold hands for handling them, so as not to mark them.
  • Place a chocolate heart on the top of each cupcake.
FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes perfect for sharing.

These gluten free Chocolate Cherry Cupcakes are so pretty and very delicious. Whilst eating one of these tasty treats I could honestly not tell any difference to ‘regular’ wheat flour cupcakes. Yet the great thing is that more people can enjoy these!

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes will you help?

I thoroughly enjoyed making (and eating 😀) these cupcakes and supporting Delicious Alchemy in their Crowdfund campaign. Raising awareness for others who cannot eat freely and creating an ultimate guide to living with dietary restrictions is very close to my heart. Whilst I am able to eat wheat flour, having been a life long sufferer of migraines, there are certain foods that I too have to avoid.

Do you have dietary restrictions?

Are there recipes that you would like converted into gluten free versions?

Let me know and if I can help I absolutely will xx.

If you have enjoyed these gluten free Chocolate Cherry Cupcakes here are some other gluten free recipes you may like:

Lemony Strawberry Pavlova

FF Chocolate Cherry Cupcakes
Gluten Free Lemony Strawberry Pavlova

Autumn Apple Almond Cake

FF Chocolate Cherry Cupcakes
Gluten Free Autumn Apple Almond Cake

Almond Blackberry Pear Crumble

FF Chocolate Cherry Cupcakes
Almond Blackberry Pear Crumble gluten free

All of the above recipes are 100% gluten free and I have happily served them to guests who were not aware that wheat flour had not been used!!

Feasting on delicious homemade food should be fun. With these recipes more people can bake at home with confidence. Whilst supermarkets may provide a limited selection of gluten free products, they will never be as tasty as homemade. Having a gluten free cake mix in the cupboard means you can whip up a gluten free treat, for visitors with a restricted diet, without having to re-stock your baking cupboard!

Please let me know if I can help with the questions above?

Sammie xx

Delicious Alchemy provided me with the vanilla sponge mix for this post. All opinions, views, content and photographs are my own. I did not receive any payment for writing this post. Please see my Disclosure Policy.

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Date Ginger Iced Buns

Easter seems such a long time ago now and yet I still find myself missing the adventure of creating new hot cross bun flavours. So, instead I took one of my favourite flavour combinations this year, the Ginger Date Hot Cross Bun and played around with it. The result is these utterly yummy Date Ginger Iced Buns.

FF Date Ginger Iced Buns
Date Ginger Iced Buns full of fruit and flavour.

A sweet yeasted bun packed with medjool dates, stem ginger and freshly grated nutmeg. Baked until golden brown and then slathered with thick glacé icing.

These Date Ginger Iced Buns are sticky, not overly sweet, finger licking portions of loveliness.

I adored the flavour combination when I made the hot cross buns, but knew I needed to vamp up the recipe. When toasting hot cross buns, the heat enhances the flavour, as these buns were to be eaten cold I knew I’d have to pack more flavour in. After making these three times I am finally happy with the recipe.

FF Date Ginger Iced Buns
Date Ginger Iced Buns with a hint of nutmeg.

Playing around with recipes is part of the fun of being a food blogger. When Waitrose ran a competition on Twitter for new hot cross bun flavours I was absolutely in my element and went on to make a couple of my suggestions, including the Cherry Bakewell Hot Cross Buns.

Over the recent months, experimenting in the kitchen with new recipes, carrying out reviews and writing this blog, has really helped me. My body is still completely messed up, with me having around sixty seizures a week, yet focusing on my blog, although not easy at times, has definitely given me a sense of accomplishment.

It is hard not to become frustrated and I frequently do, that is when I re-read all of the lovely comments you leave. Today I am really struggling with pain, which means it’s hard to concentrate on writing these words – yet this recipe is so good, so delicious, that I really want to share it with you so that you can make the Date Ginger Iced Buns over the weekend.

I write this not to elicite sympathy from you, simply to explain what my reality is – see Adapting to a new normal. Sometimes life isn’t all sunshine and roses. Usually the kitchen is my retreat, somewhere to escape to as a distraction, yet today my bed is my sanctuary.

On a more positive note, one of the most enjoyable reviews has been using the delicious medjool dates from The Medjool Date Co. This recipe has used the last of the dates, sob. They are completely addictive and utterly divine. I might have made more recipes had I not snaffled so many whilst cooking and baking with them!

I will definitely be getting more of these delicious medjool dates. Their sticky, not overly sweet flavour is so versatile in cooking/baking and they are wonderful to snack on too. I highly recommend them.

Recipe: Makes 12 Date Ginger Iced Buns

550g/1lb 4oz Strong White Bread Flour

160ml Whole Milk – warmed to body temperature

120ml Tepid Water

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g/ approx 1tsp Salt

50g/2oz Unsalted Butter

200g/8oz Medjool Dates – pitted and chopped to medium dice

3 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the glace icing:

400g/14oz  Icing Sugar

2tbsp Syrup from the stem ginger jar

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand please do, the quantities are the same, make sure you knead the dough for 10 minutes before adding the fruit.

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

  • Add both the milk and water to the bowl.
  • Next add both eggs, the honey and yeast.
  • Swish about with clean fingers to mix.
  • Now add the flour on top of the liquid mixture.
  • Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the buns:

  • Tip the dough out on to a clean, floured surface.
  • Divide the dough in half and then divide each half into 6 portions. You can use scales if you want to be absolutely accurate.
  • Flour your hands well, this dough is sticky.
  • Form each portion of dough into a ball shape.
  • Place on to a buttered baking tray, leaving space in between each bun to allow it to rise.
  • When all the buns are shaped cover the baking tray with a clean tea towel. Leave in a draught free place until the buns are doubled in size – approx 1 hour.
  • When the buns are almost doubled, preheat the oven to 200C/180C fan, gas mark 6.
FF Date Ginger Iced Buns
Beautifully risen buns ready for the oven.
  • When the buns have doubled in size place the baking tray into the centre of the oven and bake for 20-25 minutes.
  • Enjoy the smell of these delicious buns baking in your oven. There’s a reason, during the build up to Easter, that you smell Hot Cross Buns as soon as you walk into a supermaket!!!
  • The buns are baked when they are golden brown and sound hollow whe rapped on the base with you knuckle.
  • Once baked remove the buns from the oven and immediately transfer them to a cooling rack.
FF Date Ginger Iced Buns
Golden baked, fruit filled buns.
  • Leave the date and ginger buns to cool completely before icing.

To make the glace icing:

  • Sift the icing sugar into a bowl and add the syrup from the stem ginger jar.
  • Add just enough water 2-3tsp to the bowl to make a very thick, but still spoonable paste.
  • Using a dessert spoon, carefully swirl some of the thick icing on to each of the buns. The icing will drip very slightly.
  • Allow the Date Ginger Iced Buns to set on the cooling rack.

Now it’s time to put the kettle on as all of your neighbours will soon be knocking at your front door, drawn in by the tantalising aroma of freshly baked fruit buns!!

FF Date Ginger Iced Buns
Date Ginger Iced Buns sweet fruit filled delights that you want to bite!

A quick tip, if these aren’t all to be snaffled straight away, is to pop half of them into a freezer bag – un-iced. They can be frozen for up to a month. Defrost fully before icing, or skip the icing and enjoy the buns toasted. with lashing of butter.

The freshly iced buns will keep for 24 hours in an airtight container. I use an old biscuit tin.

FF Date Ginger Iced Buns
Date Ginger Iced Buns perfect for afternoon tea!

Do let me know if you try this recipe. I love getting feedback on my recipes.

If you have enjoyed these yummy Date Ginger Iced Buns you may also like these other recipes using dates:

Coconut Almond Date Flapjacks

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

Ginger Date Hot Cross Buns

RT Ginger Gate Hot Cross Buns
Ginger Date Hot Cross Buns a complete taste sensation.

Morrocan Lamb Stew

FF Morrocan Lamb Stew
Morrocan Lamb Stew flavored with middle eastern spices and medjool dates.

 

The Medjool Dates were truly a feast in themselves, yet I also found them so versatile in the kitchen. Keep your eyes open for more delicious date recipes on Feasting is Fun!

Whatever you make or bake in your kitchens this weekend,I reallythat hope you have fun and enjoy sharing your feast with others.

Sammie xx

The Medjool Date Company provided me with the dates for this recipe. All views, opinions and content contained within this post are my own. Please see my Disclosure Policy.

 

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Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut full of fresh fruit and flavour.

Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut such a light fluffy sponge.

When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

This is my favourite recipe today 😉

Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt

For the filling:

3-4tbsp Raspberry Jam

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

Method: Preheat the oven to 155C/140C fan, gas mark 2.

FF Raspberries Cream Giant Doughnut
The two silicone doughnut moulds.
  • Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
  • Into a large bowl add the butter and sugar.
  • Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
  • Add the vanilla bean paste and whisk/beat for a further 2 minutes.
  • Add all 5 eggs to the bowl.
  • Sift in the flour, baking powder and salt.
  • Whish/beat slowly until the ingredients have just come together.
  • Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
  • Carefully spoon half of the batter into each of the doughnut halves.
  • Smooth the top of the batter for an even bake.
  • Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
FF Raspberries Cream Giant Doughnut
Fill each doughnut mould with half of the mixture.
  • Cook for 40-50 minutes. Mine took 45 minutes.
  • The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
  • Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
FF Raspberries Cream Giant Doughnut
Move the moulds onto a cooling rack.
  • After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
  • Allow to cool completely on the rack
FF Raspberries Cream Giant Doughnut
Two halves of a giant doughnut cooling on the rack.
  • Once both halves are cooled the doughnut can now be decorated.
  • Place one half, flat side up, on a pretty serving plate, board or cake stand.
  • Carefully spread the raspberry jam so that it covers the flat surface.
  • Arrange the raspberries in a pattern, on top of the jam.
FF Raspberries Cream Giant Doughnut
The bottom layer is decorated.
  • In a bowl addy the double cream and sugar.
  • Whisk until it just holds a stiff peak.
  • Fit a large piping bag with a #1M Wilton large star tip.
  • Fill the piping bag with the whipped cream.
  • Pipe a swirl pattern around the middle of the bottom layer.
  • Pipe stars all around the inside and outside edge of the doughnut half.
FF Raspberries Cream Giant Doughnut
Piped swirls and stars of freshly whipped cream.
  • Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
  • To make the icing, sift the icing sugar into a small bowl, add the almond extract.
  • Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
  • The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
  • Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
  • Finally add your sprinkles before the glacé icing sets.
FF Raspberries Cream Giant Doughnut
Finished with almond glacé icing and pretty pearlised sprinkles.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut

Are there any traditions that you would like to see brought back?

Do you have a fear of cooking with a certain ingredient or silicone?

I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:

Raspberry Almond Cream Cake

FF Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Strawberries and Cream Cake

FF Strawberries and Cream Cake
Strawberries and Cream Cake

If you have been inspired to bake or cook one of my recipes please leave a comment I love to know how you get on. Also if you are on Twitter or Instagram please tag me in on a photo?

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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