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.
Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
- Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
- Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
- Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
- Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.
These are so easy to make and perfect for parties and get together’s. With a lovely dip of your choice they are perfect little nibbles.
Makes about 60 crackers
125g Plain Flour
125g Strong White Flour
15g Lard – melted
7g dried yeast
150ml warm water
Pinch of salt
- Mix flours, yeast, water & lard in a mixer bowl then add in the salt and mix until you have a smooth dough.
- Allow to rise until doubled in size, about 1.5 hrs – 2 hrs.
- Preheat oven to 210 deg on a convection bake setting.
- Cut the dough into 3 or 4 pieces and flatten with your hand, using a pasta maker, put through and roll until you have a very thin sheet. I used No. 1, No. 3 then No. 5 setting on my Kitchen Aid mixer pasta roller.
- Using a pizza cutter, cut into thin slices about 3″ x 1.5″, mine were all different sizes, so its really whatever size you want, but not too small or too big.
- Place onto a baking tray and brush each cracker with the olive oil, then bake for about 5-7 minutes or until bubbled and slightly browned.
- Remove and allow to cool.
- Serve with some yummy dips.
Oh yummy. I had some pasta left over and some Italian sausage that I bought recently that needed to be used up, so looking in my cupboards this is what I threw together and it worked an absolute treat. Super tasty and filling.
Makes 2 servings
100g pasta (of your choice)
50g spiced italian sausage (any of your choice)
4/5 mushrooms – sliced
handful of piccolo tomates (or cherry if you have) – sliced in half
Cheesy White Sauce (find my recipe here)
- Cook pasta as per instructions
- Gently fry the sausage, tomatoes and mushrooms in a pan
- Drain the pasta the add the sausage, mushroom and tomatoes to the pasta pan then pour over the sauce and mix through.
- Serve. Yummy quick 10 minute meal.
I add some extra dried chillies to mine (optional)