Posts Tagged ‘Baking’

Double Chocolate Shortbreads

We’re not prolific bakers, in case you hadn’t noticed. Jono & Orlaith have been doing a bit of baking during the week to keep Orlaith entertained and to stop her begging from more dubious treats from the corner shop. These were definitely a hit and very easy. Freeze half to pull out and bake another day.

Double Chocolate Shortbreads – makes 12

  • 175g butter, softened
  • 85g golden caster sugar
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 100g milk or dark chocolate chips

Mix the butter and sugar together with a wooden spoon. Stir in the flour and the cocoa, then the chocolate chips – use your hands if you need.

Halve the dough and roll each piece into a 5cm thick log. Wrap in cling film and chill for an hour (it will be fine for a few days in the fridge either or you can freeze it).

Heat oven to 180C/160C fan/gas 4.

Slice the dough into 1cm-thick rounds and transfer to a lined baking tray. Bake for 10-12 minutes and leave to cool on the tray.

(Original recipe by BBC Good Food)

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Banana Bread

The perfect solution for  the black bananas in your fruit bowl – the blacker the better in fact!

Banana Bread 

  • 100g softened butter
  • 175g caster sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 2 tbsp milk

Pre-heat the oven to 180ºC/Fan 160ºC/Gas 4. Lightly grease a 2lb loaf tin and line the base and sides with baking parchment.

Measure the ingredients into a mixing bowl and beat for about 2 minutes or until well blended. Spoon into the prepared tin and level the surface.

Bake for about 1 hour or until well risen and golden brown. Leave to cool for a few minutes in the tin before turning out and cooling on a wire rack.

(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)

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This takes time to make but with little effort and is well worth it. It supposedly keeps well too but ours didn’t last long enough to test this theory. If you’re not keen on fennel seeds you can leave them out or else substitute sesame or poppy seeds.

Pagnotta con finocchietto  – makes 1 oval loaf

  • 450g strong white flour
  • 1 tsp salt plus a bit extra for the top
  • 1 tbsp caster sugar
  • 10g fast-action dried yeast
  • 1 tbsp fennel seeds, crushed
  • 280ml water, warm
  • 30g salted butter, melted
  • 1 egg white
  • olive oil for brushing

Brush a baking tray and the inside of a large bowl with oil.

Sift the flour into another bowl with the salt, sugar and yeast and make a well in the centre. Sprinkle over ½ tsp of the fennel seeds and pour in the water and butter. Mix with the tips of your fingers until you have a soft dough.

Transfer the dough to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape it into a ball and put it in the oiled bowl. Cover with clingfilm and leave to rise in a warm place without draughts for an hour (the hot press is good).

Turn out the dough onto a lightly floured surface and punch dozen. Shape into an oval and place on the oiled baking tray. Brush the top with a little oil and cover with clingfilm. Leave to rise in a the same warm and draught-free place for another 40 minutes.

Preheat the oven to 220ºC/gas mark 7.

In a small bowl, mix the egg white with a pinch of salt.

Brush the top of the loaf with the egg white and sprinkle over the remaining fennel seeds. Use a sharp knife to make a cut right down the length of the dough.

Bake in the middle of the oven for 20 minutes, then reduce the temperature to 180ºC/gas mark 4 and continue to bake for another 10 minutes.

Transfer to a wire rack to cool slightly before serving warm with some cured ham or salami.

Wine Suggestion: A light fruity red will be perfect here – try a Chianti perhaps from the Rufina district.

(Original recipe from Gino d’Acampo’s, Italian Home Baking, Kyle Books, 2011.)

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