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Posts tagged ‘Butter’

Gingerbread fairy cake

Ingredients

Serves: 12

  • 75g unsalted butter, softened
  • 100g caster sugar
  • 125ml treacle
  • 1 egg
  • 1 egg yolk
  • 150g plain flour
  • 1 tablespoon best quality cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 125ml hot milk
  • Icing
  • 25g unsalted butter, softened
  • 50g cream cheese, softened
  • 80g sifted icing sugar
  • 1/4 teaspoon lemon extract

Prep:15min  ›  Cook:20min  ›  Extra time:25min  ›  Ready in:1hr

  1. Preheat the oven to 180 C / Gas mark 4. Butter or line a 12-cup muffin tin.
  2. Cream 75g butter with the caster sugar. Add the treacle and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the bicarbonate of soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake in the preheated oven for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the tin and remove to a rack to cool.
  5. To make the icing: Cream the butter and the cream cheese together. Beat in the sifted icing sugar until fluffy. Add the lemon extract and beat. When the fairy cakes are cool, ice the tops with the icing and serve.

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Mince pies

Ingredients

Serves: 12

  • 350g (12 oz) high-quality mincemeat
  • 225g (8 oz) plain flour
  • 2 tablespoons caster sugar
  • 125g (4½ oz) unsalted butter, diced
  • 1 large egg, beaten
  • milk, to glaze

images (5)

Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min

  1. Lightly butter a 12-case patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  2. Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube (or rub the butter into the dry ingredients by hand and stir in the egg).
  3. Bring the mixture together with your hands, wrap in cling film and chill for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
  4. Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
  5. While chilling, preheat the oven to 200 C / Gas Mark 6. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm.

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