Tag Archives: self-raising-flour

From disaster to a delicious biscuit

Okay, for my US friends, our biscuits are your cookies so this is a cross between a sweet lemon cakelet and a ‘cookie’. Ta dah….:

lemon biscuit recipe 001

The outside is lovely and crisp, but despite being so thin, the inside remains just a tiny bit soft and chewy:

lemon biscuit recipe 002

Before I write up the recipe I should explain that this started out as a kind of lemon tart cake that went very wrong. Cakes are not my forte, but I suspect the original recipe was at fault as it called for a tart base made from self-raising flour. Into this uncooked tart base went a very nice, cooked lemon filling and the whole lot was supposed to bake in the oven until it turned into a tart.

I don’t have a picture, but my lovely lemon tart turned into something resembling a soufle. It overflowed the baking dish like Vesuvius and made a sweet-smelling mess of my oven. What little I could salvage tasted like lemon toffee cake. I was not happy.

To cut a long story short, I had just enough unsalted butter left over to try the cake part of the recipe as a biscuit, and at last something worked! Here it is.

Ingredients

60 gm unsalted butter

1 cup self-raising flour

1/2 cup caster sugar

the rind of one lemon, finely grated

1 whole egg

Method

Pre-heat the oven to 160 C [if using fan-bake] or 180 C if just using the ordinary oven setting [this is a moderate oven].

Line baking trays with baking paper. [You will need more than one tray as the biscuit mix spreads out quite a lot as it bakes so the biscuits have to be spaced fairly wide apart].

Toss the flour, sugar and grated lemon rind together [to spread the lemon flavour evenly]. Add the butter and cut it into small chunks with a knife, mixing into the flour as you go. Once the chunks are small enough, rub the flour mix and butter between your fingers until the mixture resembles coarse breadcrumbs.

Lightly beat the egg and add it to the butter mix until you get a fairly smooth ‘paste’.

Spoon heaped teaspoons of the paste onto the trays, leaving at least 2 inches between each one, and place in the oven. Baking time is approx. 10 minutes or until the biscuits are firm in the middle and slightly golden around the edges. Allow to cool on the tray if you can wait that long…-rolls eyes-…we didn’t.

The quantity given should make approximately 24 biscuits which sounds like quite a lot, but they are very moorish. If anyone manages to keep some for more than a few minutes I’d love to know how long they last. đŸ™‚

Happy Sunday,

Meeks

 


#recipe: Purple carrot cake

purple carrots 2

I owe this recipe to my sister-in-law, Victoria. Thank you!

The cake was delicious as Victoria first baked it, but I think my small changes have made it a fraction healthier. But then, who cares about healthy?

Where I have strayed slightly from the ingredients or quantities, I have given the original ingredients or quantities in brackets afterwards.

Let’s do it!

Ingredients

  • 3 eggs
  • 1 cup raw or caster sugar
  • ½ cup oil* – peanut or olive is fine [1 cup]
  • 1 cup self raising flour plus 1/3 cup almond meal [1/3 cup wholemeal flour]
  • 1/2 teaspoon Bi-carbonate of soda [1 1/3 teaspoons]
  • 1 tablespoon plain yoghurt [optional in the original recipe]
  • 1 1/3 teaspoons cinnamon – i.e. LOTS!
  • 2 cups peeled and grated purple carrots – about 3 big ones [approx. 2 big orange carrots]
  • [optional] ½ cup sultanas tossed in flour
  • [optional] 1 cup chopped walnuts

* 1/2 a cup of oil will result in a lighter, drier, fluffier carrot cake. If you like yours more traditional, experiment with the amount of oil you add, bearing in mind that 1 cup is probably the maximum, while 1/2 a cup is the minimum.

Method

  1. Preheat oven to 150 C [Fanbake] or 300 – 325 F
  2. Lightly grease and flour a 19 cm ringform cake tin
  3. Break whole eggs into the mixing bowl and beat until frothy
  4. Continue beating as you add 1 cup of sugar to the eggs, a bit at a time. Beat well between each addition. The egg mixture should become light in colour, thick and fluffy.
  5. Continue beating as you add the oil.
  6. Remove the bowl from the mixer and sift the flour, bi-carb and cinnamon onto the egg mix.
  7. Fold in.
  8. Peel and grate the carrots just before adding them to the cake to stop them from going ‘greenish’ during cooking.
  9. Fold in the grated carrots
  10. Fold in the yoghurt
  11. Pour the cake mix into the prepared tin and sprinkle with almond flakes.
  12. Place in the centre of the preheated oven and bake for approx.. 1 hour.
  13. At the end of the hour [and not before!] test the cake with a skewer. The skewer should be a little greasy but not wet or sticky.
  14. Remove the cake from the oven and allow it to stand in the tin for about 5 minutes.
  15. Turn the cake out onto a wire cooling rack.

Serve at room temperature with cream, ice cream or just plain. Or if you’re like us, eat as soon as it comes out of the pan to enjoy the sweet, slightly toffee-like crunch of the outer ‘skin’. Once the cake cools, the skin loses it’s crunch.

The Offspring and I found no difference in taste using purple vs orange carrots, and as you can see from the photo, the purple carrots do not turn the whole cake purple so you can serve it without your guests ever knowing it’s a ‘healthy’ option. đŸ˜‰

Bon appetit!

Meeks


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