This weekend saw me making an afternoon tea for some of the girls. My mission was to make everything myself (and this was accomplished đ ). I’ll admit, I did save some of my baking from last month and kept them in the freezer ready to defrost on Sunday morning but they still tasted just as good as the first time.
The girls were in for a treat with homemade parsnip ginger soup) soup topped with some crunchy chickpeas (recipe courtesy of Tesco Food) and served with some freshly baked soda bread rolls (recipe to follow). Next up were gin and lemon scones (improvements needed to recipe as dough was too wet and didn’t rise. Still tasted good with some freshly whipped cream and raspberry conserve) and classic shortbread finger biscuit (recipe to follow). Finally we had some chocolate orange brownies (for the chocolate fix) and caramel appletini cupcakes (recipes to follow).
It was fun planning the menu and trying out some new bakes. Glad that it went down so well.
Soda Bread Rolls (taken from Healthy Food Guide)
- 350g wholemeal flour
- 1tsp bicarbonate soda
- 1tsp ground cinnamon
- 1tsp ground ginger
- 1tbsp dark brown soft sugar
- 284ml carton buttermilk
- toasted mixed seeds
- Heat oven to 160C fan and line a baking sheet with baking paper. In a large bowl, mix together the first five ingredients. Stir in the buttermilk with 2tbsp water.
- Bring together with your hands and knead very lightly (add a little more flour if getting too sticky). Divide the dough into eight equal sized pieces and roll into a ball. Place on the baking tray, brush with some water and sprinkle over the toasted mixed seeds, lightly pressing in place. Bake for 20-25 mins.
Shortbread Fingers
- 115g unsalted butter, room temperature
- 55g caster sugar, plus extra for dusting
- 175g plain flour
- Heat oven to 150C fan and line a 20cm square baking tin with baking paper.
- Cut the butter into squares and put in a mixing bowl along with the sugar and flour. Rub the butter into the flour and sugar before bringing together to form a dough. Press the dough into the prepared tin and prick with a fork.
- Lightly mark into ten fingers before baking for about 35-40 mins. The shortbread will have started to colour slightly.
- Cut properly into fingers whilst still hot and dust slightly with caster sugar. Leave to cool in the tin for around 30 mins before removing.
Caramel Appletini Cupcakes
- 190g plain flour
- 1 1/2tsp baking powder
- 1tsp ground ginger
- 1tsp ground cinnamon
- 1/8tsp ground nutmeg
- 1/4tsp salt
- 115g baking margarine
- 200g caster sugar
- 1tsp vanilla extract
- 2 eggs
- 4tbsp apple sauce
- 2tbsp apple juice
- 2tbsp salted caramel vodka
- Heat oven to 180C fan and line a 12 hole cupcake tine with paper cases.
- Sift together the flour, baking powder, spices and salt in a bowl. In a separate bowl beat together the baking margarine and caster sugar until pale and fluffy. Add the vanilla extract, then add the eggs one at a time, beating well after each addition. Add half of the flour mixture and the apple sauce, apple juice and salted caramel vodka and beat together. Add the remaining flour mixture and mix together.
- Spoon the batter into the paper cases and bake in the oven for 20 mins until risen and golden. Leave to cool for 2 mins before transferring to a cooling rack.
- 115g butter
- 200g dark brown soft sugar
- 90ml double cream
- pinch of salt
- 2tbsp salted caramel vodka
- 190g icing sugar
- For the buttercream icing, prepare a caramel sauce by melting the butter in a small pan. Add the brown sugar, cream and salt and cook for around 4 mins, stirring constantly until the sugar has dissolved. Remove from the heat and stir in the vodka bfore leaving to cool for 30mins.
- Pour 125ml of the caramel sauce into a small bowl and pour the rest into a mixing bowl. Add the icing sugar to the mixing bowl and beat until fully incorporated. Fill a piping bag, fitted with a star shaped nozzle, with the buttercream icing and pipe onto the cupcakes. Drizzle the cupcakes with the reserved caramel sauce.
Chocolate Orange Brownies
- 110g butter
- 50g plain chocolate, broken into pieces
- 2 eggs, lightly beaten
- 225g caster sugar
- 50g plain flour, sifted
- 1tsb baking powder
- 100g Terry’s Chocolate Orange, broken into pieces
- Heat oven to 180C fan and line a 20cm square tin with greaseproof paper, leaving some overhang.
- Melt the butter and plain chocolate in a bowl over a pan of simmering water and, once melted, leave to cool for five minutes. Add the remaining ingredients and beat well before spreading the mixture into the tin and leveling.
- Bake for 30 mins until the top has crusted over but the inside still moist. Leave to cool in the tin before cutting into 16 pieces and placing on a wire rack to cool completely.