Recipes from a passionate cook & foodie
Here is my families recipe for Digestive Biscuits. A biscuit that is just that touch healthier without losing any of the flavour. When I was a child we would always serve them with a slice of cheese and a nice cup of Yorkshire Tea. Ingredients 2 oz of whole-wheat flour 2 oz medium oatmeal 1 oz soft brown sugar ¼ tsp bicarbonate of soda Small pinch of salt 2 oz cold butter - diced ½ to 1 tbsp whole milk Method Lightly grease a baking tray Pre-heat the oven to 150 degrees … [Read more...]
Ingredients: 6 oz plain flour 2 tbsp cornflour ½ oz Icing Sugar 1½ tbsp golden syrup 2 tbsp ground almonds Almond extract – a few drops 6 oz butter, diced 3 oz raspberry jam Method: Preheat oven to 180 degrees Celsius Sift the flour, cornflour and icing sugar into a bowl, stir in the syrup, ground almonds and almond extract Rub in the butter and press the mixture together to form dough Turn the dough onto a lightly floured surface and knead lightly until smooth Using … [Read more...]
Ingredients - Syllabub 5 fl oz white wine ¾ cup of caster sugar 1 tablespoons Cognac or Brandy 1 tablespoon Pale Cream Sherry 1 carton of Double Cream Juice and zest of 1 unwaxed lemon Ingredients for the rhubarb mixture: 500 grams “forced†rhubarb – pink skin - cut into 2cm pieces 150 grams caster sugar 50 ml water Method: Pour the wine into the bowl of an electric mixer (or a mixing bowl if you are going to make it by hand), add the Sherry and Brandy … [Read more...]
These beautiful biscuits were named so not because they were black, but rather their use of black treacle. One day, as I was pottering around our pantry, I came across a jar of Black Treacle which was getting dreadfully close to its use by date. With it I made some treacle toffee, and these wonderful ginger biscuits - an ingredient unique of my own. Hence their name Fembat´s Black Gingers. I have one heck of a sense of humour, its just unfortunate that often others just dont seem to share … [Read more...]