Tag Archives: sweet things
Aside

Another chocolatey cakey thingie

6 Oct

Inspiration comes from many places.

Today it came from a special offer at my local supermarket: they were selling off nearly out-of-date buttermilk so I popped a carton into my trolley. I’d thought they would become scones, or perhaps muffins.

And several years ago that is probably exactly what would have happened. But thanks to the fabulous eatyourbooks website I can type in an ingredient and find all the recipes in all my cookbooks which use that ingredient. Yes, isn’t that amazing? Isn’t technology just genius.

So then it became a toss-up between Chocolate Spice Gingerbread, from Green & Black’s Chocolate Recipes Unwrapped or Sticky Chocolate Loaf from Ottolenghi. In the end the Chocolate Spice Gingerbread won, if only because I found that cookbook first. That gingerbread is ridiculously easy to make, and there was enough buttermilk left over to make Darina Allan’s White Soda Scones too. Now, how easy are they? Just flour, salt, bicarb of soda and some buttermilk all mixed lightly together and then cut out into scone shapes. They puff up beautifully, but have more of a bready texture than a light scone texture, which is fine once you know that’s what to expect.

The chocolate gingerbread led me to another recipe which had to be tried: Lemon Drizzle Choc Chunk Cake, combining the sharpness of the lemon with the depth of bitter dark chocolate. Possibly a bit like those Thorntons lemon chocolates which I absolutely love.  I think it’ll work. We’ll find out in about an hour.

And, having bought a couple of punnets of damsons again yesterday I’d intended to make Damson Cheese. And then came across Sweet Pickled Damsons. I love the combination of sweet and sharp, so the pickling vinegar has been spiced and is now cooling down; the damsons have been picked over to make sure all the goopy ones are discarded and we’ll finish them off and pop them in jars later.

Would it be rude not to give you the chocolate spiced gingerbread recipe? I think so. It smells divine, and I suspect will keep well, if given the chance, which seems unlikely.

Chocolate Spiced Gingerbread

Adapted from Green & Black’s Chocolate Recipes Unwrapped, which was a Christmas gift from my brother and his family Christmas 2006 (according to the inscription inside, I don’t have that good a memory!).

Grease and line a deep 7″ square cake tin. Or a round one. I used a bigger round one, so ended up with a shallower cake shaped gingerbread. Just as tasty though.

Preheat your oven to 160C / 325F / GM3.

  • 125g / 4oz unsalted butter
  • 100g dark chocolate, broken into pieces (feel free to use a chilli chocolate, or Maya Gold with orange – I just used plain)
  • 75g / 3oz dark muscovado sugar
  • 4 TBsp treacle
  • 150ml / 1/4 pint buttermilk
  • 125g / 4oz ready-to-eat prunes
  • 175g / 6oz plain flour
  • 1 tsp bicarb of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 large egg, lightly beaten
  1. Cut the butter into chunks and pop it into a heavy based pan.
  2. Add the chocolate, sugar, treacle and buttermilk
  3. Heat gently until the ingredients have melted and then set aside to cool slightly
  4. Snip the prunes into small pieces – scissors are the easiest way to do this
  5. Sift the flour, bicarb of soda, ginger and cinnamon into a large bowl (this is the bowl you will use to make the batter, so make sure it’s big enough to take all the ingredients)
  6. Pour the chocolate mixture into the bowl and beat thoroughly with a wooden spoon
  7. Add the beaten egg, and beat again
  8. Fold in the prunes
  9. Pour the mixture into the prepared tin and level the surface of the mixture
  10. Bake for around 50 minutes
  11. Remove from the oven and leave to cook in the tin for about 10 minutes, then turn out onto a wire rack to cool completely
  12. Wrap in greaseproof paper and keep in an airtight tin.

It’ll be even better tomorrow. Or even the next day, and unlike many cakes will keep for a week if you haven’t eaten it all.

This would be perfect for a bonfire party. Or with hot chocolate in front of the fire after a vigorous, rigorous walk, kicking Autumn leaves.

I suspect it can take some messing about with the flavours too – perhaps add a wee hint of ground cloves, or star anise or cardamom? And why not some nuggets of crystallised ginger for a wee extra kick? If you were being fancy you could probably cut it into wee bite-sized pieces and drizzle lemon icing on them for sweet canapes or as part of an afternoon tea.

Talking of drizzling lemon, I’m off to make that lemon drizzle cake with chocolate chunks in it now.

Today I am making cinnamon apple jelly

22 Sep

And it’s going to be so delicious.

Making apple jelly

Making apple jelly

Apple spice muffins

10 Mar

I woke at 6.30 this morning. The Captain was awake and had brought me a cup of Earl Grey. Generally on a Sunday I don’t drink Earl Grey at 6.30am, but the thought was kind.

It was a dull spring day, nothing special.

I didn’t drink the tea, but fell back into a deep sleep till after 9am, when the quality of the light in the room had changed dramatically – there was an inch of snow on the ground and it was still falling.

Spring flowers poking through the snow

Spring flowers poking through the snow

An hour later, after a breakfast of local bacon in a home-made roll, it had cleared up enough for me to venture outside. The plan today was to sort out the greenhouse – perfect snowy weather activity you’d think. Except that the trouble with clearing a greenhouse is that you need somewhere to clear it to, and that somewhere is down the bottom of the garden. And by this time it was blowing a blizzard again.

So, what’s a girl to do but revert to type, retreat indoors and bake?

We had some spare apples and I have some of the loveliest cinnamon ever, which I suspect won’t be so lovely for evermore. Apple spice muffins were the answer.

Apple spice muffins

Prepare muffin tins and preheat oven to 400F / 375C / GM6.

  • 2oz porridge oats
  • 7oz plain flour
  • 3tsp baking powder
  • a pinch of salt
  • 1.5 tsp cinnamon
  • a shake each of ground cloves and ground ginger
  • 3oz caster sugar
  • 1 egg
  • a large apple, peeled, cored and chopped finely
  • 6fl oz milk
  • 2fl oz veg oil

And for the topping

  • 3TBsp soft brown sugar
  • 2oz walnuts, chopped
  1. Mix the topping ingredients together and put to one side
  2. Mix together the porridge oats, flour, baking powder, spices and salt
  3. In another bowl whisk  together the egg, milk and oil and then add the chopped apple
  4. Pour all the wet mixture into the dry and stir it till it’s all just combined
  5. Spoon into the prepared muffin tin (that probably means muffin cases in a muffin tin).
  6. Sprinkle a spoonful of topping on each muffin.
  7. Bake for about 20-25 minutes, until the tops are light brown and the muffins spring back when you gently press them.
  8. Cool for a wee minute, then EAT.
Dry ingredients in a bowl

Dry ingredients in a bowl

Add an egg, without the feather

Add an egg, without the feather

Remember to sprinkle the scrumbly topping on your muffins

Remember to sprinkle the scrumbly topping on your muffins

They're ready when they are golden brown - so about 1 minute before these ones came out slightly burnt!

They’re ready when they are golden brown – so about 1 minute before these ones came out slightly burnt!

I hate marmalade

10 Feb

I don’t like marmalade.

I’ve never liked marmalade.

I went through these two statements in my head the other day, and then I thought to myself, ‘But perhaps I do’. You see, because I have known all my life that I don’t like marmalade, I’ve never tried it again since I was about 7 years old.

So then I started thinking about children not liking food, and how you should get the kids involved in cooking using the ingredients they think they don’t like. And then voila! They will at least try them. And quite possibly like them, as they are so proud of what they have made.

You know where I’m going with this, don’t you? The farm shop had lovely looking seville oranges, and I decided to test my hatred of marmalade, by making a big vat of the stuff.

I LOVE making preserves, and have several cookbooks devoted just to that, in addition to various back to basics cookbooks and family cookbooks which I was certain would have good recipes. I consulted my go-to website for finding recipes eatyourbooks. I’m sure I’ve mentioned it before, but if you haven’t read that post, then I’ll tell you about it again – if, like me, you have many cookbooks and no longer have an encyclopaedic knowledgeable of exactly what recipes are in which. Register them on the website, and you’ll be able to search for recipes, or on particular ingredients, and it will tell you which books or magazines will have the recipes you are seeking.

So, I narrowed my choice down to Hugh Fearnley-Whittingstall, or Thane Prince.  And Thane won (and not only because I follow her on twitter, but because I love her no-nonsense recipes with her explanations of WHY you do certain things).

But of course, being me, I didn’t exactly follow the recipe word for word – I didn’t have enough granulated sugar in the cupboard and was determined not to go back out to the shops again, so I substituted with a mix of caster and dark brown muscovado sugar.

Orange and ginger marmalade

From Jams and Chutneys by Thane Prince. If you are even vaguely interested in preserving, buy this book – it covers the basic techniques and then delicious recipes for everything from an every day raspberry jam, through frozen cranberry vodka to smoky barbecue sauce.

  • 1.25kg Seville oranges, scrubbed in warm water
  • 115g fresh ginger, cut into 1″ nubs and then crushed
  • 1.5kg unrefined sugar (I used 3/4 caster sugar; 1/4 muscovado)
  • 200g jar stem ginger preserved in syrup, drained and chopped into slivers (keep the syrup – you’ll need it later)

You will also need a large muslin square, a big heavy based pan and preferably a jam thermometer (although this is not necessary)

  1. After scrubbing the oranges pop them whole into a large heavy-based pan, with the smashed lumps of ginger and 8 cups of water
  2. Bring to the boil, cover with a lid and simmer for about 45mins till the fruit is soft and squishy
  3. Using a holey willie (this is what we call a slotted spoon in my family!) remove the ginger and the fruit from the pan – put it in a big bowl
  4. Pour the liquid into a jug to see how much you have – if you need to, add more water to make up to 6 cups and put it back in the pot.
  5. Add the sugar to the pot, and let it start to dissolve (off the heat) while you are processing the oranges
  6. Before you do anything else, pop a side plate into the freezer, or the icebox of your fridge (this will make sense later)
  7. Now, sit yourself down, put on the radio and get to work on the oranges. You’ll need a bowl lined with the muslin square, a wee sharp knife, a soup spoon, a chopping board and the bowl of oranges
  8. Cut the oranges in half, and scoop out all the pith and the seeds and the orangey goodness into the muslin lined bowl. Once all the oranginess is in the muslin square, tie it up securely and pop it in the pot of water
  9. Thinly slice the peel. This will take a bit of time to do properly, so relax and enjoy, it’s a lovely mindless task, almost meditative once you get going
  10. Add all the sliced peel to the pot. Pop your sugar thermometer into the pot if you have one, if not, don’t worry – you’ll still get good marmalade
  11. Bring the mixture up to the boil and simmer for 10 minutes
  12. Add the ginger syrup and the slivers of preserved ginger
  13. Cook on a fairly quick boil for a further 30 minutes, or until the marmalade has reached setting point. I didn’t boil it hard enough so it took FAR longer than 30 mins. If you’re using the thermometer, just keep boiling till it reaches ‘jam’ but do the cold plate test to make sure it will set.
  14. The cold plate test – take the plate out of the freezer and drip a blob of marmalade onto it. Leave a few seconds till it’s properly cold and then push it with your finger. If it’s runny, keep boiling. If it sort of wrinkles at the edges, it’s ready. Voila!
  15. Remove and discard the bag of oranginess.
  16. Ladle into sterilised jars, seal and label

A note about sterilising jars. You must do this! If you don’t your marmalade could go nasty really quite soon after putting it in the jars. And what would be the point of that?

You can sterilise them by running them through the dishwasher and using them immediately (without putting your icky fingers inside the jar before filling them). Or wash them in hot soapy water, and place them upright in a baking tray, and pop them in the oven for 20 minutes or so. Again, fill them with marmalade before you fill them with ickiness from your fingers.

And another note for you – about soft peel. That’s what marmalade is all about, yeah? How would I know, I never liked the stuff! Anyway, if you want your peel super soft and lovely, then you have to go through the process of cooking the oranges in water BEFORE you add the sugar. If you add the sugar before the skin has softened it will just go tough and your marmalade won’t be so unctuous and delicious.

So, I guess you want to know if it worked, if I now like marmalade? Well what do you think? Would I be able to resist this unctuous bittersweetness in a jar? It’s DELICIOUS! I still don’t know if I like ALL marmalade, but I certainly love this one.

And you do want the recipe for marmalade and apricot muffins don’t you?

Next time, next time. I’m too busy on my Easy Peasy Cheese Scones right now. And must make some lemon curd, to use up some of those eggs (and those lemons looking a wee bit sad in the fruit bowl).

Christmas muffins (The Cranberry Years)

2 Dec

I love Christmas food.

Cranberry clementine muffins

Cranberry clementine muffins

Well, I love my sort of Christmas food – which is almost anything apart from traditional Christmas cake. I love warm and mellow Christmas spices; chestnuts thrown into all manner of leftover dishes just because you have them; turkey; glazed ham; mulled wine; spiced cider; and cranberries. I really love baking with fresh cranberries.

And I know it’s only just December, but I was in the wonderful Whole Foods Market in Giffnock again this weekend and they had ENORMOUS fresh juicy cranberries. I had to have them.

And I had to make muffins with them. I combined them with clementine zest and orange juice, for flavour. And a muffin batter which included extra bran and porridge oats to make them pretend they are somewhere further along that health spectrum than you might imagine. But then lots of melted butter to make sure they are still tastiness itself.

And now you can make them too. If you start now, they’ll be ready within an hour. Unless you have to go out and pick your own cranberries.

Cranberry & clementine muffins

Preheat oven to 375F / 200C / GM5-6. Prepare muffin tins, lining them with muffin cases. Makes about 12 regular muffins . 

  • 8oz plain flour
  • 1oz bran
  • 1oz porridge oats
  • 3 tsp baking powder
  • a pinch of salt
  • 3oz dark brown or muscovado sugar
  • 1 large egg
  • 6oz fresh cranberries (you could use blueberries, or other berries of your choice)
  • grated zest of 5 clementines
  • 7fl oz clementine or orange juice
  • 3oz melted butter (or 3fl oz veg oil)
  1. Mix together in a large bowl: flour, bran, porridge oats, baking powder and salt
  2. In a separate bowl beat together: sugar, egg, zest, juice and melted butter
  3. Pour liquid ingredients into the dry ones and stir until just combined, adding the berries towards the end. The batter can have lumps but there should be no pockets of dry flour
  4. Spoon into muffin cases (about 3/4 full should work, and produce nice full muffins)
  5. Bake for 20-25 minutes until tops are golden brown and the muffins spring back when you poke them gently

 

 

Autumn baking

3 Oct

So, it’s October. I’m not entirely sure where September went, but it seems to have been and gone and now we are truly in the grip of Autumn. So, apart from all that lovely Autumnal weather (which is just an excuse to knit and wear a bright scarf) and Autumnal colours (yup, when you have a wood at the bottom of your garden you hardly need television this time of year) there is all that lovely Autumnal cooking and baking.

And this weekend I suggest you make your Christmas cake. Yes, really. Just do it. The smell in the kitchen is awesome, and the baking is relatively simple (although you will need several large bowls). And come Christmas you’ll be so glad you baked it early.

I’ve made this cake for the last few years – last year I made it in late November, but for various reasons it wasn’t eaten till June. It had been wrapped in cling film, then silver foil and just left under the stairs for months. And oh my it was sensational. So, bake now; eat later. You’ll thank me.

I added 1/4 again to this recipe as my tin was 23cm. When I say I added 1/4 again I mean approximately 1/4 again. Some people say that baking is an exact science and for some recipes it absolutely is, but this cake is forgiving. And so long as the totals of nuts vs dried fruit is about right it’ll be ok. I hope.

Here we go. Light Christmas Cake. Make it now. And again next month for a wee late January treat.

Apricot upside down cake

23 Jul

When life gives you apricots, you should just eat them. But when you still have more apricots than you know what to do with a week later, and they are in danger of going off, you should make cake with them.

A soft, caramelly number would be perfect. Perhaps with some ground almonds to give a hint of marzipan and add extra moistness.

And if it was served with vanilla ice cream it would be just about perfect.

So, that’s what I intended to do yesterday, with some urgency once I discovered that the Captain’s daughter was coming over for lunch with her 2 year old daughter too. But we had no butter. So the Captain was instructed to get a pack of butter when he picked up the papers. And it had to be real butter, not some spread masquerading as butter.

He returned with a plastic tub, which did not bode well. But he proclaimed that it was Lurpak, so it had to be ok. It was Lurpak Spreadable, in my mind not quite the same as butter. And when I looked at the ingredient list, it was clear it wasn’t actually butter – it is only 69% butter, with 25% vegetable oil. That’s what makes it spreadable, adding a product which is liquid at room temperature.

However, on closer inspection it said that it could be used in baking, so I gave it (and the Captain) the benefit of the doubt.

Upside down apricots in a cake

For the upside downy bit:

  • Some apricots – at least 6, preferably about a dozen, Or of course you could substitute all manner of other fruit – pineapple, peach, apples, cherries would all be nice
  • About 2oz Lurpak spreadable, or softened butter
  • About 2oz soft light brown sugar

For the cake mix:

  • 6oz Lurpak spreadable (or use softened butter)
  • 6oz soft light brown sugar
  • 3 medium free range eggs
  • 5oz SR flour
  • 1tsp baking powder
  • 2oz ground almonds
  • A splosh of almond extract (optional)

Butter the sides of an 8” square cake tin. Preheat the oven to Gas Mark 5.

  1. Beat together the 2oz sugar and ‘butter’ until nice and soft and spreadable
  2. Spread this mixture on the base of the cake tin, in an even layer
  3. Cut the apricots in half and place them cut side down on top of the sugar-butter mixture
  4. Beat together the remaining butter and sugar
  5. Add the eggs one at a time, beating after each addition, then beat in the almond extract
  6. Mix the flour, baking powder and ground almonds in a bowl and then add to the buttery mixture, and beat all together
  7. Dollop the cake mixture into the tin, on top of the apricots, and spread it into the corners. Ideally, create a small well in the middle, which will keep the cake from rising too much in the middle.
  8. Place the cake tin on a baking sheet, in case some of the caramel overflows. Bake for around 30 minutes, or until the centre of the cake feels firm, and no longer wobbly. You may need to cover the cake with a tin foil hat for the last 10 minutes or so, if it looks like it is getting too brown (burnt).
  9. Leave to cool for 10 minutes or so in the tin. To turn the cake out slide a palette knife around the edge of the tin, to loosen the cake from the sides, then place a plate on top of the tin and carefully, but swiftly, turn it over so the tin is now on top of the plate. If you’ve buttered the tin properly it will glide out. If not, you’ll be having jigsaw cake with the bits all vaguely squidged back together. It’ll still taste nice though.

If you’ve managed to plan your day well, then this will be delicious served warm with some thick greek yoghurt, or crème fraiche. Or the aforementioned vanilla icecream.

And who knew? Substituting butter for Lurpak spreadable works perfectly well – this cake was more moist and much lighter than I expected (perhaps also due to the addition of baking powder). The flavour of butter and caramel was strong enough to come through the dominant almond-ness, but as a fan of marzipan that really worked for me. And the apricots? Well, they looked great, and the sliver of soft fruit melted in the mouth and eased my conscience, contributing towards my five a day.

All in all, a success.

Sweet scones for Wimbledon

8 Jul

So, rain delayed play in the Federer v Murray final this afternoon. And I decided it was probably a good time to make some scones, so there would be scones and strawberry jam with a nice cup of Earl Grey tea to help us get through to the end of the game.

Apologies that this is partially metric and partially old school. But it’s just how it is.

Sweet scones

  • 300g plain flour
  • 1 heaped tsp baking powder
  • 2oz cold butter
  • 1 egg
  • 130ml milk
  • another egg and a slurp of milk to make an eggwash
  • a couple of TBsps granulated sugar
Preheat oven to Gas Mark 9, or as hot as you can get in whatever oven you own
  1. Sift the flour and baking powder together in a nice big wide bowl
  2. Cut the cold butter into it, in wee chunks
  3. Using your fingertips, rub the butter into the flour till it resembles sand. As you rub in the butter lift the mixture up high, and let it fall through your fingers, getting lots of air into the mixture
  4. Now make a well in the centre of the mixture
  5. In a separate bowl, whisk together the egg and the milk, then pour the combined mixture into the well 
  6. Now you’re going to get your hands dirty. Make your fingers ‘stiff’ so your hand is like a wee shovel and use your hand to quickly mix all the ingredients together
  7. Once they are all combined stop mixing and go and wash and dry your hands
  8. Sprinkle flour on a board, and tip out the scone dough
  9. With your hands bring the dough together into a neat round, about 1.5″ thick
  10. Use a cutter to cut into rounds and set aside
  11. Whisk together the egg and milk for the egg wash and put the sugar in a bowl
  12. Brush the eggwash on each scone and then dip their tops into the sugar to give them a scrunchy sugary top
  13. Place spaced a wee bit apart on a baking sheet 
  14. Bake for 10 – 12 minutes
Eat warm with butter and homemade strawberry jam. Or that tasty gooseberry and elderflower jam I made last weekend… Or clotted cream and blackcurrant jelly. Or rhubarb compote with whisked cream. Or perhaps some lemon curd and a mini scoop of vanilla icecream.
And if you don’t eat them all straight way then pop them in the freezer. They’ll only need about 20 – 40seconds in the microwave to defrost and reheat them. Delumptious.

Shiny cake

24 Jun

Bear with me here.

This cake isn’t especially shiny, but it is possibly the most delicious cake I’ve ever made. It also can pretend to be healthier than some cakes, as it is chock full of pineapple and banana. So, I think that means I can call it shiny cake if that is what I want to call it, or just because an old girlfriend could never remember that its real name was Cookie Shine Cake, and it was always referred to as the Shiny Cake.

A cookie shine is what Scots used to call a tea party. I’m a Scot and don’t recall ever hearing of a cookie shine, but Sue Lawrence tells me it is so, so it must be true. She does mention that it was mostly used in the 19th century and that it is now pretty much obsolete, so perhaps I’m forgiven for never having used it; I’m not THAT old.

The cake is moist and sweet, like a luxurious, tropical carrot cake, covered in luscious creamy cream cheese icing. Go on, it’s simple to make, uses up that desiccated coconut and the tin of smushed pineapple you have in the cupboard. Oh? Is it only me who has a random tin of crushed pineapple in the back of the cupboard?

This recipe comes from Sue Lawrence’s Scottish Kitchen. She’s a great cookery writer providing foolproof baking recipes for all manner of classic scottish homebaked goods, such as shortbread, bannocks and scotch pancakes. But there is so much more to her books than classic scottish high tea fare – not only does she provide a bit of social history around her recipes, and her travels around Scotland, but she also has great go-to recipes for almost every occasion, from quick weekday suppers to outdoor eating (yes, in Scotland!) and smart dinners. Go on, buy one of her books and see what I mean.

Anyway, here we go:

Shiny Cake

  • 250g / 9oz SR flour
  • 275g / 9.5oz light muscovado sugar
  • 1/2 tsp ground cinnnamon
  • a pinch of salt
  • 2 large eggs, beaten
  • 225ml / 8 fl oz sunflower or rapeseed oil
  • 1 432g can of crushed pineapple, in natural juice, drained
  • 2 small ripe bananas, peeled and squished
  • 50g / 1.75oz desiccated coconut
  • 75g / 2.75oz chopped roasted hazelnuts
 Icing
  • 100g / 3.75oz butter, softened
  • 1 tsp vanilla extract
  • 200g / 7oz cream cheese (full or low fat, you decide)
  • 300g / 10.5oz golden icing sugar
  • 1 TBsp chopped roasted hazelnuts

Prepare two 8″ cake tins (or one deep loose-bottomed tin) and preheat the oven to 280C / 350F / GM4

  1. Mix flour, sugar, cinnamon and salt together in a big bowl
  2. Add the eggs and the oil
  3. Add the pineapple, bananas, coconut and hazelnuts and mix well together
  4. Spoon the mixture into the cake tin/s and bake for 35 – 40 minutes. You’ll need slightly longer if you are using one cake tin, so do check it’s ready by inserting a skewer into the centre of the cake and if it comes out clean, it’s ready. If not, give it another few minutes and test again.But remember if you are opening and shutting the oven door on your cake, do it gently – you don’t want to blast in any cold air into the oven, or the cake will flop.
  5. Leave to rest in the tin for about 30minutes and then turn out onto a wire rack to cool.
  6. While it’s cooling you can get on with the icing.
  7. Cream together the butter, vanilla extract and cream cheese, using an electric beater, till smooth.
  8. Start adding the icing sugar a little at a time and keep beating till all the icing sugar is added and the icing is smooth and luscious.
  9. If you had one cake, split it in two. Sandwich the two halves together with icing and then cover the top with icing too. Sprinkle toasted hazelnuts round the outside edge of the top, or all over. Or not at all.

Now, get yourself a nice cake plate and serve your cake, preferably with a pot of Earl Grey tea and proper porcelain tea cups.

I have to say that Sue Lawrence is very particular about her half ounce measurements – I am not. I still prefer to cook in ounces and pounds. I know what 4oz of butter looks and feels like; I can measure out an ounce of flour just using spoons and hardly need to use the weighing scales. This recipe, I’m pleased to report, seems to be fairly forgiving – so if you want to round up or down with your ounces please do so. But don’t blame me (or Sue Lawrence!) if it doesn’t quite work.

The cat’s whiskers

17 Jun

Not really, it’s cat’s tongues. Or Langues de Chat biscuits. But I’ll come to them in a minute.

We had some friends over for supper yesterday. We were going to barbecue, which is lovely and simple and just involves prepping a variety of things and then bringing it all together in a communal cook-a-thon on our most excellent portable barbecue (an upcycled old wheelbarrow).

But it’s Scotland in mid-June so the skies opened and it didn’t stop raining all day long. Add that to a cold wind and it was clearly no evening for a barbecue.

Plan B was homemade burgers. So we had a totally retro meal with prawn cocktail to start (with bought-in iceberg lettuce, because when I went to pick lettuce from the garden I discovered the rabbit had been there before me. Grrrr), and strawberry ripple ice-cream for afters, with langues de chat biscuits.

I could get seriously addicted to these biscuits, so it’s just as well that they are ridiculously easy to make. As far as a biscuit goes, I think these deliver the max on Ease of Making vs Tasty Loveliness. And if you’re careful you can make them look utterly professional in a uniform sort of a way.

Langues de Chat

Preheat oven to 200C / GM6. Lining a baking sheet (or two) with greaseproof paper. Find your piping bag, and fit it with a plain nozzle.

  • 100g icing sugar, sifted
  • 100g softened, unsalted butter
  • 1tsp vanilla extract
  • 2 large egg whites
  • 120g plain flour, sifted
  1. Beat together the icing sugar and butter, till it is soft and fluffy
  2. Add the vanilla and then the egg whites, one at a time, beating well after each addition
  3. Fold in the plain flour
  4. Dollop it all into your piping bag (you know that the easiest way to do this is to put the whole bag into a tall container, folding the bag over the edges, a bit like how you’d line a bin with a bin liner)
  5. Squeeze the mixture onto your baking sheets (if you’re a true professional, you might have drawn lines on your paper, so all the biscuits are the same length. I’m not).. you are probably looking for 2″ long squeezes. They expand a bit on cooking so leave enough room for them to spread out.
  6. Bake for about 8 minutes, until the biscuits are lightly golden and going nicely brown at the edges.
  7. Leave for a minute or two on the baking sheet and then transfer to a wire rack to cool.

These are perfect with ice cream. Or a cup of coffee. Or a bowl of strawberries. Or made into sandwiches with jam, or lemon curd, or chocolate ganache (but do this just before you serve them as they’ll go soft after a wee while).

As an aside, the ice cream I made didn’t work. It turns out that if you don’t put enough sweet stuff in with the cream it stays too hard and feels like solid cream with ice crystals in it. Bah. And in the past I’ve made such nommy ice cream. Never mind. The biscuits were great. So was the company.

Note to self These biscuits only help weight loss if you don’t eat them, or any of the raw mixture. Or perhaps if you limit yourself to only one or two. And I mean only one or two in total, not just one or two at a time. They are seriously more-ish!  But seriously, they come out as such teeny wee light wee biscuits that they might be good for some people on a diet – one or two biscuits might give you enough of a wee sugary hit, without breaking the calorie bank.

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