Thursday 27 April 2017

Ginger up the shortbread

Ginger and Orange Shortbread biscuits
I’m a great fan of ginger in baking so enjoy baking Grandma’s traditional recipes with this distinctive spice. Dotted with ginger pieces, Grandma’s shortbread biscuits work well. I’ve added orange zest and citrus peel to complement the ginger taste. 
What you need 
150g/5oz butter
225g/8oz plain flour
75g/3oz sugar
Zest of an orange
50g/2oz mixed peel
2 tsps powdered ginger
50g/2oz stem ginger or ginger pieces (& more for decoration)
1 yolk of egg
Rub the butter into the flour and add the sugar, orange zest, mixed peel, ginger and stem ginger. Then add the egg yolk and work into the flour as quickly as possible, making a dry dough. The mixture must be kept dry. Roll out thinly and cut into rounds. Top with more ginger pieces as a decoration before baking. Bake for 25 minutes in a slow oven. (300F, Mark 2, 150C)

Enjoy Shortbread biscuits with...

Let me know if you have another type of Shortbread. 

Tuesday 4 April 2017

Carrot Cake stands proud

Carrot Cake
Carrot Cake has been around since medieval days but became popular during the 1940s when food was rationed and everyone grew carrots in their gardens to 'Dig for Victory'. So because there were gluts of carrots, the Ministry of Food distributed recipe leaflets showing how to use them in cakes and puddings.  Carrot Cake has a ‘healthy’ cake tag and appears in the top ranks of favourite traditional tea time treats. Here's Grandma's recipe for a perfect one.
What you need to bake
6oz/175g self raising flour
½ tsp baking powder
1 tsp cinnamon
4oz/110g butter
4oz/110g soft brown sugar
2 eggs (beaten)
4oz /110g carrots grated
1 tbsp honey
grated zest and juice of ½ orange
Preheat the oven to 180C/350F/Mark 4. Grease and line a 7inch/18cms cake tin. Sift the baking powder and cinnamon into the flour. Add the grated carrot and mix well. Cream the butter and sugar until the mixture is light and fluffy, then add the eggs gradually. Fold in the flour mixture together with the carrots, honey, orange zest and juice.  Place the mixture in the cake tin. Bake for 45 minutes approximately. Leave to cool then turn out onto a cooling rack.
For the topping
4oz/110g icing sugar
2oz/50g butter
zest and juice of ½ orange
Beat the icing sugar and butter together then add the orange zest and juice. Cover the top of the cake with the mixture and arrange the walnuts on top.  Or top with a glace icing or cream cheese instead if you prefer.
Meryl says : Carrot Cake is a moist cake and keeps well for a few days in an airtight container. Could a small slice of this be one of our 5 day a day?😋