Tag Archives: biscuits

Small Breads, a Bundt and Speculaas Biscuits

2nd January 2014

For those of you who don’t know IMK, Celia curates an ever growing list of lovely bloggers who share things happening in their kitchens across the world.  Click on the link to go to Celia @ FIgjamandlimecordial.com to find out more. I don’t have lots of wild and exotic things to show you that arrived for Christmas as I spent Christmas on the beach but you might like to see these photos anyway from my Bristol kitchen.

Sesame coated rolls

My current favourite thing to do with dough is to make the date syrup kefir dough with a healthy scoop or two of stoneground wholemeal in the mix and then shape it into a loaf and a tray of rolls. I am somewhat enamoured of rolling the rolls in sesame seeds before leaving them for their final prove as I love the taste that sesame seeds add to the dough and it makes a change from the usual floury tops I tend to make. These rolls use about 85 – 100 g of dough and bake on a tray in about 20 minutes at 210-220º C. They freeze well and are very good for slicing for emergency toast, for a lunch as here, and perfect stuffed with salami for a picnic. Continue reading

Peanut Butter Cookies from Short & Sweet

Dan Lepard Peanut Cookie Short & Sweet

Yesterday I had E’s help playing along  with me in the Short & Sweet baking challenge which you can join in with any time. Read more about shortandtweet here on Evidence Matters’s tumblr blog.

She is a good sport, not only did she do the washing up, but she made these fantastic peanut butter cookies !  She even watched benignly while I tweeted away as we baked. Continue reading

February Flapjacks

Now is the season of my discontent
Made happy eating by this plate of flapjacks

  • 250 g Porridge oats
  • 175 g soft butter
  • 85 g of chopped glacé cherries
  • 60 g of slightly crushed flaked almonds
  • 50 g of salted caramel sauce or 50 g golden syrup (Choclette is right and I had too much sweet stuff here – been back and weighed properly when I made them again, and have dropped the syrup quantities)
  • 125 g soft brown sugar
  • two capfuls of Kirsch (why not? – actually don’t, because you can’t taste it…)

These have always been called flapjacks in England as far as I know, though I understand from my transatlantic readers that the word flapjack is used to describe a popular breakfast pancake in the US and Canada.  Another one of those words that has two different uses. See the comments for the discussion on this. Continue reading