Recipes {Cookies and Cakes}
Recipes {Cookies and Cakes}
Recipes {Cookies and Cakes}
Recipes {Cookies and Cakes}
  • โหลดรูปภาพลงในเครื่องมือใช้ดูของ Gallery Recipes {Cookies and Cakes}
  • โหลดรูปภาพลงในเครื่องมือใช้ดูของ Gallery Recipes {Cookies and Cakes}
  • โหลดรูปภาพลงในเครื่องมือใช้ดูของ Gallery Recipes {Cookies and Cakes}
  • โหลดรูปภาพลงในเครื่องมือใช้ดูของ Gallery Recipes {Cookies and Cakes}

Recipes {Cookies and Cakes}

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When in fine company, treats should be served along with good tea. I hope you find the following collected recipes useful for your tea parties. Having friends around and having tea is essentially a tea party :)  

 

Optionally donate 50p for a recipe! I'll add lots more as I find time to make, photograph and type them out.

 


Checkerboard Cookies


 

Ingredients:
 
115g Butter
190g Plain Flour
40g Caster Sugar
Vanilla Essence
1 tbsp Cocoa Powder

 

  • Cream butter and sugar, and divide between two mixing bowls.
  • Add half the flour and vanilla essence to each bowl, and add cocoa powder to one bowl.
  • Stir each mixture until it starts to come together into a dough. If it doesn't, add a few drops of water if it's dry, or flour if it's sticking, until a dough can be formed.
  • Work each dough for a minute or two until smooth, then shape into 1cm thick rectangles and wrap firmly. Place both wrapped dough blocks in the fridge for 20-30 minutes.
  • When chilled, unwrap and cut each dough block into 1x1cm thick strips. Stack the strips in rows of 3 or 4, in an alternating colour pattern, until you have made a cookie dough block. Press any leftover dough into thin layers, and roll them up together to form spiral shape cookies.
  • Wrap the finished arrangements again, and chill for another 15-20 minutes.
  • Preheat oven to 180 degrees, and line a baking tray with baking paper.
  • Unwrap and slice the cookie dough blocks into roughly 0.5cm thick cookies. Bake at 180 degrees for 10-14 minutes :)
These can be coloured with many other ingredients. Try matcha powder for green tea cookies! To make the vegan version of these, replace the butter with exactly the same amount of sunflower oil ;)

 

 

Chiffon Cake

As light as it sounds, this cake will impress whether it's large or small. Great recipe for when you want a a flat-topped cake for decorating too.

 

Ingredients:

 

100g Caster sugar

100g Plain flour

3 whole eggs

Vanilla essence

 

You will need an electric whisk!



Have your vanilla essence ready to use with cap off, and plain flour ready measured in a bowl with a sieve nearby. Speed and organisation helps a lot with making this cake batter, because you want to keep as much air in it as possible.



  • Preheat oven to 180°C, and line a cake tin with baking parchment. Greasing the tin with butter or oil will work too.

  • Add the eggs and sugar to a mixing bowl, and whisk on low speed for about 5-8 minutes, or until the mixture has doubled in size. Fresh eggs and a cold bowl makes this faster.

  • Add the vanilla essence and whisk on higher speed for 2-3 more minutes.

  • Remove the whisk and get a flat wooden spoon, or spatula. Hold a sieve over the cake batter, and pour the flour into the sieve. Sift and fold in the flour very gently until all the flour is mixed in.

  • Pour into prepared cake tin/s and bake on the middle oven shelf for:

     

 7 inch Cake/1lb Loaf Tin: 30-40 mins


Small Cakes/Cupcakes : 12-18 mins

 

Angel Food Cake

 

The step up from Chiffon Cake with much the same method, this Angel Food Cake recipe has a soft white-bread-like texture, and a delicate aftertaste like candy floss. There is nothing else quite like it. Guests always make fine comments of this one :)

 

170g Caster sugar

75g Plain flour

25g Cornflour

Lemon juice

4 egg whites

Vanilla essence

 

You will need an electric whisk!


Have your lemon juice and vanilla essence ready to use with caps off, and flours ready measured and mixed in a bowl, with a sieve nearby. Speed and organisation helps a lot with making this cake batter, because you want to keep as much air in it as possible.


  • Preheat oven to 180°C, and line a cake tin with baking parchment. Greasing the tin with butter or oil will work too.

  • Add the egg whites and 100g of the caster sugar to a mixing bowl, and whisk on low speed for about 6-10 minutes, or until the mixture has doubled in size.

  • Add a splash of lemon juice, the vanilla essence and the remaining 70g of sugar, and whisk on high speed for 2-3 more minutes.

  • Remove the whisk and get a flat wooden spoon, or spatula. Hold the sieve over the cake batter, and pour the flour into the sieve. Sift and fold in the flour very gently until all the flour is mixed in.

  • Tip into prepared cake tin/s and bake on the middle oven shelf for:

     

Standard 7 inch Cake/1lb Loaf Tin: 30-40 mins


Small Cakes/Cupcakes : 12-18 mins

  

Pancakes & Drop Scones

 

7-8 tbsp plain flour

2 eggs

about 1pt milk

 

  • Spoon the flour into a large mixing bowl, and crack in the eggs.
  • Whisk together until a thick batter starts to form, adding milk as you go to thin it.
  • For drop scones/American pancakes--- stop adding milk when the batter is the consistency of a good cheese sauce (so relatively thick). Add more milk for thinner drop scones.
  • For regular pancakes-- add milk until the batter is thin and easily pours off a spoon. If you thin it too much, put some flour in a new bowl and add your pancake batter to it (adding flour right into to your batter will cause lumps!).

To cook:

  • Heat a large frying pan with a small spoonful of oil in, until very hot and ready to cook. Run the oil around the pan before adding pancake batter.
  • Add a few drops or half a teaspoon of oil to the pan between each pancake. Repeat, then eat.

ps. for a wonderful and instant pancake accompaniment I have Cinnamon Sugar and Lemon Sugar for sale in the tea shop :)