Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Tea”

Wholewheat Raisin Scones

A healthier alternative to the conventional scone.
Wholewheat Raisin Scones
You will need:
175g self raising flour
175g nutty wheat flour
85g cold butter (cubed)
175ml milk/buttermilk
1/4 tsp salt
3 Tbsp castor sugar
70g seedless raisins
1 egg mixed well
Method:
Combine dry ingredients, excluding raisins. Add cubed butter and rub into dry ingredients using fingertips until mixture resembles fine breadcrumbs. Add raisins. Add milk or buttermilk and mix to form a soft dough. If the mixture seems too dry, then add a dash more milk. Place dough onto a floured surface and pat down to form a rectangle about 2cm thick. Cut out scone shapes with a scone cutter, place on a baking tray, brush with egg wash and bake at 180 degrees Celsius for 15-20 minutes. Enjoy with jam and cheese or jam and cream.
Wholewheat Raisin Scone

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Apple, Ginger and Caramel Tart

I recently attended the Good Housekeeping/Love to Bake Workshop (click here for blog post) where Tina Bester (Queen of Tarts) demonstrated to a very enthusiastic group of ladies how to bake lovely tea time treats.  One of the tarts which she demonstrated was the Apple, Ginger and Caramel Tart and I must say that even though all the pastries and cupcakes were delicious, this one took top prize for me.

For Tina’s recipe, you will need the following:

Crust:
300g Moir’s Ginger biscuits, crushed
120g butter, melted
6-8 Granny Smith Apples, peeled and cored
125ml water
55g castor sugar
40g Moir’s Ginger preserve, thinly sliced
Caramel:
130g brown treacle sugar
180ml golden syrup
60g butter, melted
4 eggs
80ml pouring cream

Instructions:
Preheat oven to 180 degrees Celsius.  Combine the crushed ginger biscuits and melted butter in a bowl and mix well.  Pour into a loose-bottomed tart tin and gently press the mixture into it.  Bake it blind for 8 minutes.

In the meantime, peel the apples, core and quarter them.  Place them in a pot with the water and castor sugar and cook the apples for 8 minutes.  Drain them and place them cut side down on the ginger biscuit base.  Dot thin slices of ginger preserve between the apples.

Combine all the ingredients for the caramel in a bowl and whisk well.  Pour the caramel over the apples, filling the tart shell to the top.

Bake for 35-40 minutes, checking the tart half way through the cooking time.  You might need to cover the edges with foil towards the end of the cooking time so that the crust does not overcook.  The tart should have a slight jiggle in the centre.  Serve with a light dusting of icing sugar and dollops of thick cream.

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