Tag Archives: Baking

Easter Biscuits

Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

Easter Biscuits15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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Savoury Biscuits

What can be more delicious than freshly baked biscuits?

Stilton Savoury BiscuitsMakes 25
Time 35 mins
Calories 102 per biscuit
Fat 7g of which 2.8g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mustard powder ½ tsp
Butter 50g (2oz)
Blue Stilton cheese 50g (2oz), crumbled
Cheddar 50g (2oz), grated
Crunchy peanut butter 175g (6oz)
Egg 1, beaten

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and mustard in a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.

2 Stir cheeses into flour. Add peanut butter and egg and mix well.

3 Roll out on a floured surface to 0.5cm (¼in) thick. Cut assorted shapes out of dough.

4 Place on baking sheets and bake for 10-15 minutes. Cool on a wire rack. Serve warm or cold.

A Dairy Diary recipe.

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Coffee Battenburg

Surprisingly easy and very British despite its name

Coffee Battenberg from Dairy Diary 2011Coffee Battenburg

A twist on the classic Battenberg and even more delicious! This mouthwatering Coffee Battenburg is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Preparation time 10 minutes
Cooking time 35 minutes
Calories per muffin 303 Kcal
Fat per muffin 11g
of which saturated 6g
Makes 4 muffins
Suitable for vegetarians + freezing

Self-raising flour 110g (4oz)
Mixed spice ½ tsp
Salt a pinch
Caster sugar 50g (2oz)
Unsweetened muesli 40g (1½oz)
Egg 1, beaten
Butter 40g (1½oz), melted
Whole milk 2 tbsp
Cranberry sauce 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Line a deep cup muffin tin with 4 paper muffin cases. Sift the flour, spice and salt into a mixing bowl. Add the sugar and muesli, reserving some muesli for sprinkling.

2 Make a well in the centre and gradually blend in the egg, melted butter and milk to form a thick batter. Fold the cranberry sauce into the batter.

3 Divide the mixture between the muffin cases (they should be quite full), sprinkle over the remaining muesli and bake in the oven for 30–35 minutes until risen and lightly golden. Transfer to a wire rack to cool. Serve warm split with butter and jam.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

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Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Cranberry & Cinnamon CookiesTime 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians

Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)

1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.

2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.

3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.

4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.

If you are unable to find any dried cranberries, use raisins or sultanas in their place.

Recipe taken from Good Food , Fast: Dairy Cookbook

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Orange Iced Cup Cakes

Daintily iced buns, perfect for a girly coffee morning or tea party.

Orange Iced Cup Cakes

Time 25 minutes
Calories per cake 180 Kcal
Fat per cake 10.2g
of which saturated 6.1g
Makes 18 cakes
Suitable for vegetarians
Suitable for freezing without the icing

Butter 125g (4½oz), softened
Caster sugar 125g (4½oz)
Self-raising flour 125g (4½oz)
Baking powder ½ tsp
Eggs 2, beaten

For the butter icing
Butter 75g (3oz), softened
Icing sugar 150g (5oz), sifted
Orange 1, grated zest and 1 tsp juice
Sugar flowers to decorate

1 Preheat the oven to 190°C/Gas 5 and line 18 bun-tin holes with pretty paper cases.

2 Tip all the ingredients for the cake mix in a bowl (it is very important that the butter is at room temperature and thus softened). Using a hand-held electric whisk, mix well until the cake batter is smooth and creamy.

3 Divide the cake batter evenly between the bun cases. There is enough mixture to three-quarters fill each bun case, so don’t over fill or the mixture will go all over the oven. Bake in the oven for 12–15 minutes or until well risen, golden and cooked. Remove from the oven, transfer to a wire rack and leave to cool.

4 Meanwhile, make the butter icing. Beat the butter with a hand-held electric whisk or wooden spoon and gradually beat in the icing sugar. Beat in the grated orange zest and enough orange juice to taste and give a soft but not runny consistency.

5 When the cakes are cold, spread the orange icing on top and decorate with sugar flowers. For a special event, pop the iced buns in a pretty tin and pipe a letter on each cake to spell Happy Birthday or Happy Christmas.

6 Check on the internet for some great mail order cake decorating suppliers who stock coloured paper cases and dainty iced flowers to decorate these cakes for a very special occasion.

Recipe taken from Good Food, Fast – Dairy Cookbook.

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