Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Easy Peasy Palmier Biscuits November 4, 2014

Pal 1

These used to be served with afternoon tea & thought of something of a delicacy. Most probably because they were more difficult to make without the ready to roll pastry that we have now 😉




1 pack of ready rolled puff pastry

1 Tblsp caster sugar

1 Tblsp ground cinnamon




Take the pastry out of the fridge 20 minutes before using.

Mix the sugar and cinnamon together well in a bowl.

Preheat oven to 200c/gas6.

Unroll the pastry, keeping it on the paper it comes in.

Sprinkle the sugar, cinnamon mixture all over the pastry, making sure you get it right to the edges then to make sure it sticks to the pastry use a rolling pin and roll it all over using gentle pressure, as you dont want to stretch the pastry just get the sugar cinnamon mix to stay put.

Starting at the long edge, roll the pastry up to the centre then do the same from the other long edge. So that you have something like the photo below.

Pal 2

Now roll the pastry up tightly in the paper and place in the fridge for 20 minutes. This will help the biscuits keep their shape.

Cut the biscuits into 1cm or slightly thinner slices and place them on parchment covered baking tins leaving room between them, remember this is puff pastry!

Bake on a high shelf for 12 – 15 minutes until they’re crisp and golden brown (some of mine were a bit more than golden brown by the time the 4th baking tin went in the oven 😦 ).

Leave on the tin for 10 minutes before placing on a cooling rack, take care as they are thin and crispy and will break easily.


Tip: you could also spread Nutella on these as an alternative or even make savoury one’s by using pesto or parmesan.


Quiche Lorraine March 17, 2013

Filed under: Bacon,Cheese,Double Cream,Eggs,Milk,Tomato — dogsmum @ 8:10 pm
Tags: , , ,

Quiche 1

Easy cheese and bacon quiche, choose between homemade pastry or a quick shop-bought version. I used the shop-bought.


For the filling


250g/9oz English cheese, grated

2 tomatoes, sliced (optional)

200g/7oz bacon, chopped

5 eggs, beaten

100ml/3½fl oz milk

200ml/7fl oz double cream


freshly ground black pepper




Roll out the pastry on a light floured surface and line a 22cm/8½inch flan dish. Don’t cut off the edges of the pastry yet. Chill.

Pre heat the oven to 190C/gas 5.

Remove the pastry case from the fridge, prick the pastry all over with a fork and line the base of the pastry with baking parchment and then fill it with baking beans (dried pasta will work just as well if you don’t have baking beans). Place on a baking tray and bake blind for 20 minutes. Remove the beans (pasta) and parchment and return to the oven for another five minutes to cook the base.

Reduce the temperature of the oven to 160C/gas 3.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

Whisk together the eggs, milk and cream in a bowl and season well. Pour over the bacon and cheese.  Trim the edges of the pastry.

Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.



To freeze the quiche: Allow to cool completely, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout.




Cheesy Muffins August 2, 2012

These are really easy to make and are lovely hot straight out of the oven, or cold for lunchboxes and picnics.


2 cups of grated cheese (mature cheddar works well)

1 1/2 cups self raising flour

1 Tbsp sugar

1/2 tsp paprika, mustard powder or cayenne chilli pepper

1 egg

1 cup of milk

Optional extras – 1 tsp fresh chopped herbs, or 1/2 tsp dried herbs; 2 oz chopped roasted vegetables, well drained tinned sweetcorn or chopped cooked bacon.


Preheat oven to 200C/gas mark 6.

Mix egg and milk in a jug.

Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you’re using them).

Add the egg and milk and fold in gently (the mixture is supposed to be lumpy.)

Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)

Bake for 12-15 minutes until firm and golden brown.

Tip: these do tend to stick to the muffin cases so you might be better off just greasing the muffin tins, then turn out once cooled.


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