pandaemonaeum: (Default)
I made these to use up leftover mashed potato!

Basically you need 5 parts potato to 2 parts flour, so

200g leftover mash (mmmmm mash)
80g plain flour
1/2 tsp bicarbonate of soda

Mix the above with your hands to form a ball of dough - you may need to work this a little! Don't worry about the lack of egg or any other binding agent, the starch from the potato and flour bind it pretty well.

Lightly flour a surface and your dough, then roll out. The traditional way is very thin (less than 5mm thick!) and circular, which you then cut into triangles, but you can make these as thick or thin as you like. The thicker they are, the less oil they absorb.

Chill for 5-10 minutes in the fridge and heat some oil or butter in a frying pan. Once again, traditionally these were fried in lard or bacon grease. Fry on each side until brown and crisp.

If you want to 'liven them up', add some chopped spring onion, or spice them up with chilli/ curry powder.

I had mine with bacon. OMNOMNOMNOMNOM :)
pandaemonaeum: (Default)
Ingredients:

100g caster sugar
100g unsalted butter
2 eggs
100g self raising flour
40-50ml strong coffee (I dissolved 2 tablespoons of Kenco in 50mls of boiling water then let it cool)

Cream together the butter and the sugar. Beat in the eggs, then stir in the coffee. Sift in the flour and fold in. The mixture will be quite loose and look like mousse if you have done this bit right!

Spoon into cake cases and bake at 180 degree celsius for around 15 minutes until risen.

Icing
100g unsalted butter
1 teaspoon vanilla extract
250g icing sugar.

Soften the butter and mix in the vanilla essence. Sift in about 1/3 of the icing sugar and cream together. Keep adding the icing sugar until the consistency is stiff and creamy. Apply to cakes.

To finish off, sift on a little cocoa powder or cinammon :)

I managed about 30 little fairy cakes out of this mixture!
pandaemonaeum: (Default)

Makes around 12 small, fragrant, tasty cakes :D

Ingredients:
50g unsalted butter
50g caster sugar
50g self raising flour
1 egg
30ml (2 tbsps) absinthe

1. Preheat oven to 180degrees celcius
2. Cream together butter and sugar until light and fluffy.
3. Beat in the egg.
4. Sift in the flour, then fold into the mixture.
5. Finally stir in the absinthe.
6. Divide between cake cases and bake for 10-15 minutes until golden brown
7. Remove and cool

Icing
50g unsalted butter
125g icing sugar
20mls (4 teaspoons) absinthe

Mix until the desired consistency (thick cream) is reached, ice cakes
pandaemonaeum: (Default)
350g plain flour
1 tsp ground ginger
1/2 teaspoon ground cinammon
1 tsp bicarbonate of soda
100g butter
175g soft brown sugar (I used muscovado as that's what I had)
1 egg
4 tbsp golden syrup

1. Sift flour, spice and bicarbonate of soda together
2. Rub in the butter (I use an old technique of cutting in the butter, then rubbing it. Works very well) until you reach the soft breadcrumb stage
3. Add the sugar and mix thoroughly
4. Mix the egg and the golden syrup in a separate bowl, then add this to the dry ingredients. Mix to form a soft dough. This is messy!
5. Turn the dough out onto a floured surface and knead for a couple of minutes until smooth.
6. Place in the fridge to chill.
7. Roll out dough to 5mm thick and cut shapes - I used Hallowe'en cookie cutters, did you expect anything different?
8. Bake at 180 degrees for 10-15 minutes, until golden brown.
9. Turn out to cool, ice when cool if desired.

I can't decide if these need more spice - the original recipe called for 1/2 tsp of ground cloves as well, which I didn't have so omitted. Perhaps cloves, allspice, or something similar would add extra depth. The biscuits are very tasty, just not very spicy.
pandaemonaeum: (Default)
Firstly, some cautionary words. If you have never boiled sugar before, please, please read up on the effects. A sugar burn is one of the worst you can get!

675g caster sugar
500ml water
The juice of 1 lemon
100g cornflour
25g powdered gelatine (I used 2 sachets of Dr. Oetker beef Gelatine)
25g icing sugar
3 tablespoons Absinthe

This produces a pale yellow-green mixture, if you want a brighter colour, you can add some food colouring at the same time as the absinthe :)

1. Put the caster sugar in a pan with the juice of 1 lemon and 300ml water. Bring to the boil over a moderate heat, stirring occasionally.
2. Mix 75g cornflour with remaining 200ml water until smooth. Stir into sugar mixture. Once mixed, sprinkle on the gelatine and stir in thoroughly.
3. Return to the boil over moderate heat. Simmer briskly for 20 minutes. I stirred this almost constantly (ouch) as I didn't want it to burn. The mixture will be the colour and consistency of honey.
4. Remove from the heat and allow to cool for 10 minutes.
5. Stir in absinthe, and food colouring if desired. The absinthe may go weird and milky as it hits the sugar - this is normal, just stir like crazy!
6. Prepare a tin (I used an old square biscuit tin!) by lining it with cling film. Mix the remaining cornflour with the icing sugar, sifting them together. Sift LIBERALLY over the prepared tin. You have to do this or it will stick like crazy!
7. Allow to set. My recipe recommended 12 hours but mine was set in 1 hour - in the end, I left it for 8 hours.
8. Sift cornflour and icing sugar onto a chopping board. Turn set mixture out onto the board. Sift liberally with icing sugar and cornflour; place the rest in a bowl.
9. Cut delight into bite sized chunks and place into the cornflour and icing sugar. Warning - the plain mixture, without the icing sugar mix, feels horrible, like those gummy hands you get at halloween.
10. Shake off excess and transfer to airtight container (I used a glass storage jar with a sealable lid).

Keeps for up to 1 month, or until your friends get at it!
pandaemonaeum: (Default)
400g icing sugar, sifted
4 tablespoons Absinthe
3-4 tablespoons water

Mix the ingredients in a bowl. You're making a fondant, which is a thick icing, like royal icing. It should come together like a very stiff dough. Try to keep it as dry as possible!

Roll it out on a board dusted with icing sugar, dusting your hands and rolling pin with more icing sugar. The easiest thing to do is to roll out a long sausage shape and slice it up.

Lay the pieces on a wire rack to dry, and sift icing sugar over. If you don't have a wire rack, put them on a plate and turn them a few times to ensure they dry fully.

You can dip the shapes in melted chocolate for an even more calorific and decadent sweetie :D Please note that these are white, if you want an absinthe colour, add a little green food colouring when you are mixing the ingredients!
pandaemonaeum: (Default)
Cream together 4oz of unsalted butter and 4oz of caster sugar until the mixture is light and fluffy. You can do this in a blender or mixer or processor but I'm hard so did this by hand!

Beat in two eggs, the zest of two lemons, and the juice of half a lemon.

Fold in 4oz of self-raising flour.

Spoon into cake casings and bake at 180 degrees Celcius for 10-15minutes until golden brown.

While they bake and cool, beat 5oz of icing sugar into 2oz of butter and the juice of half a lemon. Apply to cooled cakes.

Makes 12-15 cakes :)

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December 2015

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