Sweets

• Kourabiethes (Greece)

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• Mini Spiced Date & Hazelnut Loaves

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• Panforte

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• Passionfruit Layer Cake

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• Programm 5 – Lemon Meringue Pie

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• Rusks – Biskutelli

  Ingredients

  • 500g plain flour
  • 20g dry yeast
  • 200 ml lukewarm water
  • pinch of salt
  • 55g butter
  • 20g crushed aniseed
  • 210g sugar
  • 1 teaspoon sugar
  • some oil

  Method

  • Put the lukewarm water in a small bowl and stir one teaspoon of sugar and sprinkle on the dried yeast.  Leave in a warm place (room temperature) until frothy.  It is very important that the water will not be too hot because it will kill the yeast and it will not rise.  If it is too cold the yeast will take ages to rise.
  • In a large mixing bowl sieve the flour.  Always remember to hold the sieve as high as possible, so that the flour gets a really good airing
  • Add the pinch of salt, butter and aniseed and rub the margarine into the flour using your fingertips only and being as light as possible, till the mixture resembles breadcrumbs.
  • Make a well in the centre of the flour and the yeast mixture.
  • Mix the dough using a wooden spoon to start with. Then mix by hand when less sticky.  Add some more milk if required.
  • Knead the dough until smooth and elastic for about eight minutes.  You can use an electric mixer using the dough hooks.
  • Lightly oil the dough and wrap it in stretch and seal or place in a plastic bag and put back in bowl.  Leave in a warm place for about one hour or until double in size.
  • Preheat the oven 200⁰C, Gas Mark 6.
  • Remove dough from bowl put on a lightly floured surface and knead it again back to its original size.
  • Shape the mixture into two or three oblong loaves and arrange on a greased baking sheet allow spaces in between for increase in size.  Leave them to rise again in a warm place for about 45 minutes.
  • Bake the loaves for about 25 minutes or until they are golden, firm and sound hollow when tapped on the bottom.
  • Remove the loaves from the oven and allow them to cool overnight.
  • The next day slice them and return the rusks to the oven at 170⁰C, Gas Mark 3 until they are golden and crisp.
  • Leave them to cool on wire trays and store them in an airtight container.
• Spiced Whisky Fruitcake

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• Sponge

  Ingredients

   

  150g plain flour OO

  150g eggs

  150g sugar

  vanilla essence

   

   

  Method

   

  In order to have a really light sponge you have to use either an electric hand beater or else an electric mixer.  If you beat the eggs and sugar using a hand whisk, you will never have the same result.

  Prehat the oven 200⁰C, Gas 6.

  Lightly grease and dust with flour a baking dish.

  Combine eggs, sugar and vanilla essence in a large mixing bowl.  Beat for about 10 minutes on the highest speed, until white and thick.

  Sift the flour and, using a large metal spoon, lightly fold HALF of it into the mixture.

  Using a metal spoon, add the rest of the flour, half at a time, folding gently, in a figure of eight movement.

  Pour the mixture in the baking dish.

  Bake for 25-300 minutes or until well-risen and firm to the touch.

  Allow to stand for 5 minutes before turning on to a wire rack to cool.

• Steamed Pudding

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• Sticky Date Toffee Puddings

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• White Choc Cheesecake With Port Syrup Cherries

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