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 😉

 

Ingredients

 

1 pack of ready rolled puff pastry

1 Tblsp caster sugar

1 Tblsp ground cinnamon

 

Method

 

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.

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Marshmallow Cupcakes with Marshmallow Frosting April 28, 2013

Filed under: Butter,Cupcakes,Icing Sugar,Marshmallow Fluff — dogsmum @ 5:48 pm
Tags: , ,

Marshmallow 1

These are so sweet you certainly won’t need more than one at a time.

 

What you’ll need

 

12 of your favourite cupcakes, they can be vanilla or chocolate. You can even buy 12 if you feel inclined.

 

Using a small sharp knife cut a small hole in the middle of each cupcake and scoop out a small amount of the cake, keeping what you cut off to one side.

Put 2 Tbsp of Marshmallow Fluff in a piping bag and pipe the Fluff into each of the holes that you have cut in the cupcakes.

Going back to the pieces of cake that you cut out of the middle of the cupcakes, replace those ontop of the Fluff.

 

To make the marshmallow frosting

Beat well together 1 cup of butter, 1 1/2 cups of Icing Sugar and  1 7oz jar of Marshmallow Fluff.

Put into a piping bag and pipe onto your cupcakes.

 

Lemon Curd Cupcakes September 9, 2012

 

These are lovely, sweet and tangy at the same time.

 

Ingredients for the cupcakes

 

110g/4 oz butter

125g/4 1/2 oz sugar

1/2 tsp vanilla extract

2 eggs

zest of 1 lemon

175g/6 oz plain flour

2 tsp baking powder

100ml/3 1/2 oz plain or vanilla yoghurt

 

For the frosting

110g/4 oz butter

250g/9oz icing sugar

100g/3 1/2 oz lemon curd

 

To decorate

4 Tbsp lemon curd

 

Method

 

Preheat the oven to 180C/gas mark 4. Line a 12 hole muffin tin with paper cases. Beat the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and vanilla.

Sift in the flour and baking powder, then gently fold into the mixture along with the yoghurt until well combined.

Divide the mixture between the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes before placing on a wire rack to cool completely.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth and creamy. Beat in the lemon curd until well blended. Spoon the frosting into a piping bag fitted with a plain nozzle, then pipe the frosting in swirls on top of the cakes. Place a small amount of lemon curd on top of the frosting to finish.

 

 

Raspberry Balsamic Cupcakes July 4, 2012

The sweetness of the swiss meringue buttercream plus the tartness of the raspberry syrup, these are to die for!

Makes 12 – 18

 

Ingredients, for the cupcakes

 

225g/8oz plain flour

1 1/2 tsp baking powder

75g/2 3/4 oz dark brown sugar

175g/6oz golden syrup

125g/4 1/2 oz butter, softened

60ml/2fl oz milk

3 eggs, room temperature

1 tsp vanilla extract

 

For the Swiss meringue buttercream

 

4oz egg whites (3-4 large egg whites or about 1/2 cup)

1 cup granulated sugar

1lb butter, room temperature

2 tsp vanilla extract

 

For the raspberry balsamic syrup

 

200g/7oz frozen raspberries

275g/9 3/4oz caster sugar

1 1/2 Tbsp balsamic vinegar

 

Method

 

Preheat the oven to 170C/gas mark 3. Line a 2 muffin tin’s with paper cases. Sift the flour and baking powder into a bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla extract. Whisk for 3-4 minutes until well combined, very smooth and pale in colour. Divide the mixture between the paper cases and smooth the tops with a teaspoon.

Bake for 20-25 minutes, turning the tin around after 15 minutes, until golden brown and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To make the Swiss meringue buttercream

 

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and, using an electric whisk, beat until double in volume on MEDIUM-HIGH speed. When you stop the whisk, the meringue should not move around in the bowl. Cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

Add half the butter into the bowl immediately and beat until the meringue has covered the butter completely. Add the rest of the butter and repeat. Slowly increase the mixer’s speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

 

To make the raspberry balsamic syrup

 

Put the raspberries in a non-stick frying pan over a medium heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar that hasn’t dissolved. Drizzle over the vinegar and cook without stirring for 4-5 minutes or until it goes syrupy. There should still be some whole raspberries left. Remove the pan from the heat and set aside to cool.

To decorate, either pipe or spoon a heaped teaspoonful of swiss meringue buttercream onto the centre of each cupcake, then top with a small teaspoonful of raspberry syrup

 

 
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