Guy’s ‘Great British Bake Off’
500g self-raising flour
2 tsp baking powder
2 tbsp caster sugar
1 tsp salt
¼ pint of milk
Sift the flour with the baking powder, salt and sugar and then rub in the butter. Add the eggs and milk.
Roll out until 1 inch thick, cut into circles and place on a baking sheet turning over as you do so. Beat an egg into a little milk to make an egg wash and then brush generously over the top of each scone.
Bake for 8 – 10 minutes, remove and allow to cool on a wire rack.
Serve warm with butter, jam and clotted cream
200g unsalted butter
250g caster sugar
200g ground almonds
50g pistachio paste
50g plain flour
Beat together the butter and sugar, then add the eggs one at a time
Add the ground almonds and pistachio paste and finally fold in the flour
Line a 3cm deep cake tin with grease proof, pour in the mixture and cook in a pre-heated oven for 160c for 35 minutes. Leave to cool in the tin before turning out.
INDIVIDUAL HOT CHOCOLATE TART
225g bitter chocolate
1 quantity of sweet pastry
Line 10 individual flan rings with pastry and bake blind.
Melt the chocolate and the butter in a double boiler; at the same time whisk the eggs and sugar until ribbon stage.
Carefully fold the chocolate into the egg mixture, do not overwork or the mix will become grainy.
Pour into pastry cases and bake for 8 – 10 minutes. You are looking for a slight rise and cracks starting to appear. Remove and serve.
CHEWY SEEDY APRICOT GRANOLA BARS
These have been one of our best-selling bakery items in the Granary Deli for many years and are totally gluten free!
150g gluten free oats
50g pumpkin seeds
50s sunflower seeds
25g desiccated coconut
25g plain flour
100g golden syrup
75g dried apricots
65g crunchy peanut butter
½ tsp vanilla extract
Pre-heat the oven to 160c, 325f or GM3
Line a 12com x 20cm approx. tin with baking parchment
Place oats, seeds, coconut and flour into a large bowl and mix together
Place butter and syrup and melt together
Add sugar, chopped apricots, peanut butter, vanilla extract and mix well, then pour into the mixture of dry ingredients, mix until well combined.
Pour into the tin, press down firmly and bake in the oven for 20 – 25 minutes or until the mixture is golden brown and slightly firm.
Remove from the oven and allow to cool in the tin.
Cut and store in an air tight container for one week. This also freezes well.
CRUNCHY OAT BISCUITS
375g caster sugar
4 tblsp golden syrup
500g self raising flour
Pinch of salt
¼ tsp bicarbonate of soda
Beat the butter and sugar until soft and creamy.
Combine all the ingredients in a mixer on the lowest setting until a dough forms.
Roll and cut to size as quickly as possible or the oats will soak up the mixture and it becomes crumbly and hard to work with.
Bake at 160c for 13 – 15 minutes
After cutting the dough can be frozen and cooked later
300g plain flour
125g caster sugar
Beat the sugar and butter until pale
Add the flours and mix until it comes together and then press into a tin.
Bake at 170c for 5 minutes then reduce to 140c for a further 8 – 10 minutes or until cooked.
Slice into fingers and serve with a cup of tea
300g Nutella chocolate spread
75g gluten free self-raising flour
Place all the ingredients into a mixer and bring together
Pour into a lined dish and place in a pre-heated oven for 160c for 30 minutes
Make sure not to over-cook it or the middle will lose its stickiness and become more like a cake. It’s ready when it still has a bit of a wobble.