Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.
OMG! These are so delicious and perfect for the party season. Little bite size pieces of deliciousness.
Makes about 12
8-10 Vittoria Tomatoes
150g plain flour
75 g soft butter salted
40 g grated parmesan
Paprika & poppy seeds
1. Pre heat oven to Fan 160 deg, Line a baking sheet with greaseproof paper.
2. Sift the flour into a mixing bowl, add the butter and parmesan, add in half the whisked egg, slow speed on mixer mix together.
3. Tip onto a non stick surface and bring together with your hands until you have a dough, flatten slightly. Wrap in clingfilm and chill for 30 minutes.
4. Meanwhile, heat crisper plate and cut tomatoes in half, sprinkle with salt & thyme and cook for 2 minutes. Remove and allow to cool slightly.
5. Take a small 3cm star cutter and cut the mozzarella into thin stars.
6. Remove the dough and roll out and cut with a 5-6cm star cutter, place on baking sheet and bake for about 10-12 mins or until slightly browned.
7. To serve, once stars are cooled, spread a little pesto on star then place mozzarella star, a little more pesto then the tomato half.
8. Yum! Gorgeous with some prosecco.
These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.
I added a little orange liquor for a different flavour and they were delicious. (optional)
Makes about 12
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder
50g coconut oil – melted if solid
2 tsp Christmas Spice – See below for recipe mix.
(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.
50g White Chocolate – melted.
- Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
- Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
- Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)
These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.
Makes about 8-12
50g unsalted butter
50g caster sugar
pinch of salt
225g self raising flour, sifted
1 tbsp milk
Good raspberry jam (I like Mackay’s)
confectioner’s (powdered) sugar (icing sugar)
unsweetened shredded coconut (do not use sweetened)
- Pre heat oven to 200 deg
- Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
- Stir in the milk and rest of flour to make a stiff dough
- Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
- Bake for 8-10 minutes until very lightly golden brown.
- Remove and cool
- Sandwich each cookie together with raspberry jam (not too much)
- Leave for half an hour for jam to set.
- Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
- Next dip in the coconut and ensure fully covered, set aside.
- Great holiday recipe as these will last 4-5 days.
I have been dying to try this stain glass design for a while, so why not just in time for Christmas. Very simple to create too.
Makes about 16 biscuits
175g Plain Flour
2 tsps ginger, ground
Zest 2 oranges
100g butter, chunks
50g golden caster sugar
1-2 tbsp milk
1 tbsp oil for greaseproof paper. (to prevent sweets from sticking)
- Heat oven to 160C fan. Grease 2 large non-stick baking sheets with oil.
- Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. Wrap in cling film, then chill for about 30 mins.
- Flour the work surface again, then roll out the dough to the thickness of a £1 coin. Use cutters to shape. (see below for centres)
- Bake for 15-20 mins until golden brown
- Transfer to a rack to cool.
Decorate any way you like.
For Glass like Baubles:-
12 fruit flavoured boiled sweets
Place 1 sweet or ½ of sweet into the centre of the biscuits, sweets should be level with the biscuit once melted. (Should melt in the oven ok.) Allow to fully cool and harden before transferring to a rack. – Sprinkle icing if you wish or decorate.
Just be aware that if eating these the candy is very hard. (Watch your teeth)
If using for decoration on your tree, pierce a hole at the top of the cookies and thread some ribbon through and tie.
Keen to get a good biscuit, you can’t go wrong with these flavours. So yummy!
Makes about 15 biscuits
125g Butter – unsalted
175g Golden Caster Sugar
225g Plain Flour
2 tsp baking powder
75g Chocolate 70% – chopped small
Zest of 2 oranges
1-2 tbsp orange juice
- Start by beating the butter and sugar together in mixer until they’re combined.
- Then sift the flour and baking powder straight into the mixture. Add the rest of the ingredients, and work the mixture together until you get a fairly stiff paste.
- Now flour a working surface and a rolling pin and roll the paste out to about 1cm thick. Then, using a cutter (5cm), cut out the biscuits and place them on the baking sheets and bake one sheet at a time near the centre of the oven. Bake them for about 20 minutes, or until the biscuits are a nice golden colour.
- Take them out of the oven and leave them to cool on the baking sheets for 5 minutes, then transfer to a wire cooling tray, and finally sprinkle with a dusting of golden caster sugar or icing sugar or decorate – whichever.
This is the first time I have tried a swiss roll ad thought I would challenge myself. Christmas is coming so I wanted to do something different, so why not play with stripes?
I have to admit I found this rather easy to do.
Makes 1 roll (avg 10 slices)
2 eggs, 3 egg yolks
100 grams caster sugar
1 teaspoon vanilla extract
30 grams sifted self raising flour
3 egg whites
1 tablespoon sugar
Colouring. Green & Red.
Whipping cream with 1 tsp vanilla ext.
- Heat the oven to 200C on fan.
- Line a sheet pan. Set aside.
- In a mixing bowl add the 2 eggs, 3 egg yolks and caster sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in colour and thickened. Add the vanilla extract and beat few more seconds.
- Sift the flour over the egg yolks mixture and with a spatula gently fold it in.
- In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
- With the spatula, fold the whipped egg whites into the egg yolks mixture.
- Pour the cake batter into 3 separate bowls and add the colouring. DON’T OVERMIX. Put into piping bags and pipe each colour by one onto backing sheet. Bake for about 10 mins or until springy.
- As soon as you remove the cake from the oven turn onto a sheet of greaseproof paper. Remove the parchment paper from the cake slowly. Then turn over onto a clean Tea towel and roll up. Allow to cool completely.
- Whisk the Whipped cream and vanilla in a bowl until thick.
- Spread the rasperberry jam onto the cake and then the cream and roll. Roll up with cling film and chill for 30 mins -1 hour – makes it easier to cut.