This week I made gingerbread cake. This is a very fun bake and I love the way that you have a runny mixture of black treacle, golden syrup and melted butter, and then you add the flour, spices and baking powder and it becomes like a wet dough mixture that turns into a cake. This is quite an easy bake and the cake is nice and not to gingery. The water icing makes it look very pretty with the chopped crystallised ginger pieces on top.
The biscuit forms little air holes whilst cooking and they look as though they would be easy to roll just like brandy snaps.
The biscuit dough contains of desiccated coconut, flour, golden syrup, butter, sugar and oats. First you melt the golden syrup, butter and sugar in a saucepan and then you add all of the dry ingredients to the mixture in the pan.
Then mix it all together and form small balls of the dough and flatten them down on the baking tray.
Leave them in the oven for 8 – 10 minutes but make sure you watch them because they burn quick.
This bake was fun but i learnt that i need to keep watch of them whilst they are cooking, and also dont make them so big because they do expand.
Did you know :- Anzac biscuits are a sweet biscuits that comes from Australia and New Zeland. These biscuits are what the army use to eat because they where easy to ship.
This week i made a bake for me which is jam tarts and i absolutely love them,.
The pastry was shourtcrust, i have made this pastry before and i really enjoyed kneading and rolling out the dough because it was so soft and easy to work with.
Once i made the pastry i cut them out with biscuit cutters and put them into youkshire pudding trays because we didn’t have tartlet trays and then i added lemon curd in half of the batch and with the rest i put raspberry jam in.
After that i put them in the oven for 15 minuets and the pastry was nice and brown and the jam was jelly like after it had cooled.
In addition to my bake i have submitted my recipe for my staberry rose cake to the clandestine cake club who are producing a book of its members recipes, i won’t know for a while if it been includede but i made me realise its not just a case of writing a recipe i had to write down how i do everything which normally i just do but thinking about it its actually quite hard
Did you know:- Tarts are always made with shortcrust pastry. Jam tarts only really came about when sugar was available as before sugar all there was, was honey and this no good for making jam. Sugar was very expensive so a jam tart was a big treat.