Tag Archives: cookies

Brown Sugar Meringues with Cinnamon Cream

Gorgeous handmade foodie gifts for Christmas: Brown Sugar Meringues with Cinnamon Cream

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Brown Sugar Meringues with Cinnamon Cream

Makes 10 pairs
Time 1½ hours.
Per portion: 121 Kcal, 8g fat (4.5g saturated)
Suitable for vegetarians

Egg whites 2
Light muscovado sugar 65g (2½oz)
Caster sugar 50g (2oz)
Double cream 150ml pot
Ground cinnamon ¼ tsp
Dark chocolate 50g (2oz), chopped (optional)

1 Preheat the oven to 110°C/225°F/Gas ¼. Line a large baking sheet with a sheet of non-stick baking paper. Whisk the egg whites in a large bowl with a hand-held electric mixer until they are stiff and the bowl can be turned upside down without the meringue moving.

2 Mix 50g (2oz) of the muscovado sugar with the caster sugar in a bowl then gradually whisk into the egg whites, a teaspoonful at a time and continue to whisk for 1–2 minutes until it is very thick and glossy.

3 Using a dessertspoon, take a scoop of meringue, slide the bowl of a second dessertspoon into the first spoon to shape the meringue into a neat oval. Slide it off the second spoon with the help of the first spoon on to the paper. Continue until all the meringue has been shaped and you have about 20 meringues.

4 Bake the meringues for 1–1¼ hours or until they can be lifted off the paper easily. Leave to cool.

5 To serve, pour the cream into a bowl, add the remaining sugar and cinnamon and whisk until it forms soft swirls, then use it to sandwich the meringues together. Place them in paper cases.

6 If using the chocolate, place in a heatproof bowl over a barely simmering saucepan of water and stir until it has melted. Drizzle over the meringues.

Cook’s tip
The cooled, unfilled meringues can be packed into a biscuit tin lined with non-stick baking paper and will keep for up to 1 week.

 

Recipe taken from Fantastic Food For Less available now for just £7.99 from www.dairydiary.co.uk

 

 

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National Picnic Week

Picnic recipes from Dairy Diary

What better excuse do you need to eat al fresco than National Picnic Week?

It’s a pastime that I think is vastly underrated and we don’t do enough.

I know I know, the British weather is challenging and unpredictable, but be inventive!

Shelter from the rain under the boot of your car clutching a steaming cup of tea, enjoy a scone in a gale on the top of a crag, nibble a sausage roll huddled around a campfire on the beach. The possibilities are endless.

Some of my fondest childhood memories
involve picnicking, in particular snuggled
in a towel on a Gower beach or on a
snowy Peak District hillside with a mug
of cold soup and a primus stove that
would not ignite!

Picnics are not only fun, but can be inexpensive too – of course, you can go to town and make the whole works; complete with hamper, posh rug and champagne – but generally you don’t need to spend much.

Dining out, especially with a family, can be very costly and a picnic is a fun, low cost alternative. With a little planning and preparation a great day out can be had by all and store up those precious memories for children in the future.

Why not challenge yourself to undertake a picnic in the strangest place you can think of? With fantastic homemade food, of course!

Start with this fabulous Picnic Ciabatta and finish off with these delicious Apricot Cookies.

Elderflowers – free food from the hedgerows

AND don’t forget the drink too. Elderflowers are in bloom, so get picking quick!

I can still remember the taste of my Grandad’s homemade elderflower ‘champagne’, 30 years later.

Of course, it wasn’t really champagne, but a fizzy elderflower pop that was just divine! As an avid cyclist and walker he would discover an abundance of elderflowers on his travels, which we would collect for his wonderful home brewed concoction. As a wartime cook – he even once cooked for the king! – my grandad was a master at frugal cooking, and what better, than foraging for free food then creating something delicious!

Try our fabulous Spiced Elderflower Cordial.

A collection of Dairy Diary recipes:
Picnic Ciabatta
Apricot Cookies
Spiced Elderflower Cordial

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Apricot cookies recipe

These delicious cookies are perfect for summer picnics

Apricot Cookies recipeMakes 36 cookies
Time 30 mins
Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Soft cheese 175g (6oz)
Self-raising flour 225g (8oz)
Ground almonds 75g (3oz)
Ready-to-eat dried apricots 75g (3oz), chopped
Fudge pieces 75g (3oz), chopped if necessary

1 Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.

2 Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.

3 Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.

4 Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

A Dairy Diary recipe

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