With all of this cooking and eating and cooking, and then eating again, I was feeling the balance of savoury to sweet needed a bit of tweaking. So we embarked on a couple of days of trial baking as an attempt to try out some new recipes. We opened up all the baking books, highlighting our favourites. Here is the shortlist in action.
Coconut and almond macaroons
2 egg whites
115g (4 oz) icing sugar
115g (4 oz) ground almonds
1/4 teaspoon vanilla extract
115g (4 oz) dessicated coconut
Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
Spoon walnut-sized pieces of the mixture onto the baking trays.
Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
Transfer to a cooling rack.
Florentines (Chocolate optional. haha of course it is)
50g caster sugar
1 tablespoon honey
2 tablespoons Congac or Grand Marnier
50g plain flour
75g slivered almonds
50g glace red or green cherries
100g chocolate, melted
Preheat the oven to 180 degrees C / Gas mark 4. Line 2 baking trays with non-stick baking paper or parchment.
In a small saucepan, combine the sugar, honey, liqueur and butter. Warm over a low heat to melt the butter and sugar; remove from heat and stir well.
Add the flour, almonds, sultanas and glace cherries; stir well to combine evenly.
Spoon small amounts of the mixture onto the trays, leaving some space between them to prevent sticking together.
Bake for 8 – 10 minutes or until golden brown. Remove from the oven but let them harden on the tray for 5 minutes before removing to a wire rack.
Dip one side of each florentine into melted chocolate and leave to harden.
These were my top faves of the day
A platter of delights
Betty’s of Harrogate Fat Rascals
Pre-oven fat rascals. Cherries for the eyes and an almond for the snarl. Cheeky rascals.
100 g butter, softened
250 g plain flour
75 g currants
50 g mixed citrus peels
1 1/2 teaspoons baking powder
75 g golden caster sugar
150 ml whipping cream or 150 ml sour cream or 150 ml creme fraiche
1 egg, beaten
glace cherries, for decoration
blanched almond, for decoration (whole)
Pre-heat the oven to 220°C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
Rub the butter into the flour until it resembles breadcrumbs.
Add the remaining dry ingredients and mix well.
Add the cream and mix to a stiff paste – a firm dough.
Roll the mixture out on a floured board, to about 1″ thickness and stamp out rounds, of about 3″ in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball – flatten it out slghtly into bread roll shapes – like a bread bap shape.)
Arrange them on the greased baking tray and glaze them generously with the beaten egg.
Then place 2 whole blanched almonds on top with a halved glace cherry for decoration – pushing them down gently into the dough, so they do not fall off during baking!
Bake for 15 to 20 minutes, or until they have risen and are golden brown.
Allow to cool on a wire cooling rack.
Store them in an airtight tin for up to 4 days OR eat them straight away. Whichever.
Hello Fat Rascals
I think the balance has been restored!