Tag: lockdown

BAKING TIPS: Lockdown at The Lawns – shortbread, caramel squares & vegan flapjacks.

by granebakes

Thank goodness for the sun shining upon us in this time of need! Seriously though, it certainly brightens up our daily hobbles up and down the road – even with the chilly breeze – before coming back inside to plan the day. 

I’m testing vegan flapjacks later; but first let me mention shortbread (again!).

Shortbread

  • The normal ratio of sugar-butter-flour is 3-6-9 plus a good pinch of salt. The idea is for this rich mix not to need liquid, but still form a crumbly dough. Difficult to work with for biscuits so I was interested to read a recipe using an egg yolk to help bind things together. And yes it does! Cream together the butter, sugar and egg yolks before stirring in the flour.  
  • LATEST TIP: I’ve recently discovered using dark Muscavado sugar is a very tasty addition to the shortbread mix.  
  • For the crumbly base (no egg) rub the fat to the butter the stir in the flour and salt. This original mix is better to use in a tin – well buttered, not lined, either round or oblong.
  • Press the mix down lightly with the back of a spoon and then prick with a fork.
  • Bake gently for around 30 minutes and then mark out into fingers whilst still warm. 

This also makes a good base for caramel squares.

CARAMEL SQUARES

Bake as before, then while still warm cover with a layer of caramel made as follows. 

  • Warm a tin of Nestles caramel in a saucepan, adding a knob (1-2oz) of butter. Stir then spread over the biscuit base and allow to cool thoroughly.
  • Melt a mix of plain and milk chocolate and drizzle this over the caramel and swirl lightly. Nestles also make a chocolate version of the tinned caramel. As a variation cover this with melted white chocolate.

Remember to keep these bakes in the fridge or they will be too sticky. 

Vegan Flapjack (Gran E version, fingers or squares) 

Ingredients: 

  • 5oz Vegan Block (Butter style) 
  • 5oz brown sugar (Demerara is good) 
  • 2 Tablespoons Golden Syrup 
  • 9oz Porridge Oats 
  • 2oz chopped dried fruit 
  •  A good pinch of salt 

Method:

  • Pre-heat the oven to gas 4 (160 fan) 
  • Melt together the fat, sugar and syrup 
  • Stir through the oats, salt and fruit 
  • Tip this mixture into a greased and lined oblong tray (about 12×8”) 
  • Smooth the surface 
  • Bake for 30 minutes then check. It may need a further 10 minutes 
  • Allow to cool but mark into squares before completely cold 
  • Do not take out of the tin too soon as it may be crumbly. 

BAKING TIPS: Social Distancing – Bakes for when staying home. Part 2.

by granebakes

Well, and here we are. How many weeks are we in of the big shut down? I’ve lost count. I was disappointed that I couldn’t continue to do my Sainsburys shop, which was my only foray into the world outside my cul de sac. But the upside I’m happy to be spending happy hours trawling through old (I mean ancient) cook books and scribbled notes on menu’s from the past, home and jobs. Although today I’m testing a vegan tea loaf – in the oven at present – will give the verdict later….

Following day …

Sliced tea loaf in half to test the centre. This is not a cake nor is it bread – texture definitely dense and sticky, a true malt loaf. Let’s say a “marmite” bake. Certainly full of flavour from all the fruit. So how did I do it?

Vegan Tea Loaf

You will need:

  • a 2lb loaf tin greased and lined. 
  • 6oz raisins 
  • 2oz chopped dates 
  • 1 mashed banana 
  • 2oz brown sugar (dark or light) 
  • 7oz wholemeal self raising flour 
  • 2oz ovaltine powder or granules (or other malty drink) 
  • ½ teaspoon baking powder 
  • ½ teaspoon bicarbonate of soda 
  • ½ teaspoon salt 
  • 2 fluid oz’s plant milk 
  • 1 teabag (preferably earl grey for best flavour) 

Method: 

  1. Set the oven to 4-5 gas (180 fan) 
  1. In a bowl ass raisins and dates, teabag on top. Cover with boiling water and leave to soak for 15 minutes minimum 
  1. In a large bowl add all the dry ingredients, mix well  
  1. Empty wet stuff – raisins and dates (without the teabag) banana and half the milk and stir thoroughly. If its too stiff add the rest of the milk and any remaining soaking liquid 
  1. Spoon into a lined tin and bake for 40 minutes.  
  1. Test the centre with a skewer, if its still sticky then return to the oven for 10 minutes (cover with foil if the top is too dry) 
  1. Cool and slice – what do you think? My granddaughter loved it! 

Ginger and caramel tray cake

Now for an old favourite, even with folk who say they aren’t keen on ginger.  You will need an oblong tin – deep – not swiss roll type. 8” x 12” (ish) greased and lined. 

  • 7oz soft butter 
  • 5oz brown sugar 
  • 3 table spoons black treacle  
  • 3 large eggs 
  • 8oz self raising flour 
  • 1 teaspoon ground ginger (optional) 
  • 1 small jar diced stem ginger in syrup 
  • 1 tin caramel (nestle) 

Method 

  1. Medium oven gas 4 (160 fan) 
  1. In a large bowl place all ingredients (but only 2 large spoons of caramel and 2 of diced ginger, not the syrup) 
  1. Whisk it all together thoroughly 
  1. Place into a tin and cook for 30 minutes – it should be firm and risen – if its not put it back covered with grease proof paper for 10 more minutes 
  1. When cooked place it on a cooling rack 
  1. Whilst warm, prick the top with a fork or skewer and poor over some of the ginger syrup then spread thinly with caramel 
  1. Leave it to cool still in the tin 
  1. Cut it into squares 

Enjoy! Definitely one of my favourites. See what the vegans are missing – sorry folks! 

Just a final note – we are in for a tough time. Weeks or months, who knows? Everyone is affected in a different way. I have had long periods of working from home and it was always the lack of social contact that was hardest to cope with – but at least it prepared me for this! I am fortunate in having family close enough to bring in my supplies and show a cheery face at the window. Myself and my neighbours, all elderly and living alone, are keeping an eye on one and other and speaking on the phone. We have a rota and although now we cant help out by shopping, we can keep chatting – a laugh and a moan – but we are in contact. I’m sure you are all doing the same. So keep it up – stay fit and well. Chat, moan, and laugh away, till next time.

Bye for now. Love from Gran E x

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.

BAKING TIPS: Social Distancing – Bakes for when staying home. Part 1.

by granebakes

What a strange, scary-sad time we are experiencing, unlike any other period I have known.  Having an interest in food and cooking is keeping me sane. Flour is in short supply – although I usually keep a good stock (which is dwindling) – an appreciated Mother’s Day gift of 2 large bags was very welcome. Over Easter I was trawling my old recipes – an unusual Simnel cake using chocolate is a tasty treat!  

You will need a deep 8” (20cm) cake tin with a loose base or a springform tin, greased and lined. Set the oven to gas 4 (160 fan). 

Ingredients: 

  • 8oz raisins – soaked in (enough to cover) a sweet sherry, wine or amaretto liquor is good 
  • 8oz butter – a block, softened 
  • 8oz golden/caster sugar 
  • 4 large eggs – beaten 
  • 9oz plain flour 
  • 2oz coco powder 
  • 1 level teaspoon baking powder 
  • 1 level teaspoon bicarbonate soda 
  • 1 teaspoon vanilla essence 
  • 1 small carton plain yogurt or soured cream 
  • 1 packet of block marzipan (to cover the finished cake) plus an extra block to form eleven small balls (apostles!) to decorate 
  • 1 bar plain chocolate to melt over the marzipan 

Method 

  1. Mix all the dry ingredients together in a bowl 
  1. Beat together the butter and sugar in a separate bowl 
  1. Slowly add the egg and vanilla essence to the butter and sugar 
  1. Fold in the dry mix 
  1. Add the fruit with the liquid, yogurt/soured cream 
  1. If the mixture is still a little stiff, add a drop of milk 
  1. Transfer to the tin and bake for 1 hour and 15 minutes 
  1. Test the centre with a metal skewer, it should come out clean (if not put back into oven cover top with greaseproof paper and give it another 10 minutes) 
  1. Once cooked, leave to cool 
  1. Brush the top of the cake with warm Jam (to stick the marzipan) 
  1. Dust surface of the table and rolling pin with icing sugar and coco powder to prevent sticking 
  1. Roll out the marzipan (if it’s difficult put it in the microwave for 10 seconds) and lay over the cake 
  1. Make 11 balls of marzipan and roll them in the coco and icing sugar 
  1. When the cake is covered in jam – then marzipan – melt the chocolate with a knob of butter and pour over the cake, place the balls around the edge  

Vegans, have you discovered the alternative to egg whites?

Aquafaba! Yes, this magic liquid comes from draining your chickpeas! It does take longer to whisk – but reasonable results are obtained. A large stand mixer works best and you can leave it running whilst getting on with preparation. A hand (electric) whisk does the job as well, although you need to stand for around 10 minutes – perhaps the aquafaba in some tins is more watery. 

Before you venture into proper meringues, maybe you would like to try this simple version.

Macaroon biscuits. 

  • Aquafaba from chickpeas thoroughly whisked until fairly stiff 
  • 4oz caster sugar 
  • 1 teaspoon corn flour  
  • 2oz ground almonds 
  • 4oz desiccated coconut 

Method 

  1. Put the oven to gas 4 (fan 160-170) 
  1. Mix together the dry ingredients 
  1. Gently fold into the whisked aquafaba (make sure the dry mix is well incorporated) 
  1. Have ready 2 baking sheets lightly greased and covered with baking paper or rice paper 
  1. Place a dessert spoon full of mix – widely spaced – onto baking sheets. Flatten slightly with the back of the spoon (dipped in water to prevent sticking) 
  1. Bake for 20-30 minutes until firm (not brown) 

I’ll sign off this section – asking you all to stay positive – keep in touch with family and friends… from a distance! Live from week to week, this will pass.  

Love to you all, Gran E 

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.