Tag Archives: butter

Crumpety Flapjacks

Pancakes, crêpes, crumpets, flapjacks, drop scones?! Let’s get a few things straight here…
Crêpes are the pancakes we mean when we say “flat as a pancake”. They are beautifully wafer thin and roll up with fillings such as cinnamon and sugar, maybe some syrup, and possibly a squeeze of lemon juice for added zing. They are beyond easy to whip up (but just as easy to ruin, so be careful).
Crumpets are those fat discs of batter that people with (hole phobia) would be afraid of. They are best enjoyed by melting butter onto them, maybe with a squeeze of syrup.
 crumpets
Flapjacks, are like the typical American pancake – but smaller. Americans stack the bigger ones high and have them with bacon and syrup, or you can have them stuffed with blueberries or chocolate chips. I accept people calling these pancakes as much as I accept when people still consider deep dish pizza (as opposed to thin base) to be “pizza”. Some people just prefer a thicker pancake, and we call them flapjacks. Then you get those random people from who knows where that talk about drop scones. I know this can be confusing, as these have no scones in them at all. We’ll pretend this makes sense, those individuals are gradually fading out of society, so we’ll just let them stay in their alternate reality until they are no longer around to confuse people.
Then we have those who just need to acknowledge their wrongness. Those who think that chewy oat squares, what we call “Crunchies” in South Africa, are “flapjacks”. I’m sorry, but how now??? Please can someone explain how this biscuit is the same as a pancake in any which way? I am willing to accept defeat if there is some logical explanation behind this madness.
At the end of the day, however, they are all absolutely, completely, resolutely delicious, and the possibilities for making them even more exciting are endless. So whichever is your favourite, keep on loving the batter, and let me know which it is in the comments below.

Crumpets

Ingredients

  • ½ cup flour
  • 1 Tbsp sugar
  • Pinch of salt
  • 2ml baking powder
  • 1 egg
  • Approx. 125ml milk
  • 5ml melted butter

Method:

  1. Sift flour, salt and baking powder together
  2. Make a well in flour mixture with a wooden spoon, and add the egg
  3. Slowly work in enough milk to only wet the mixture. Tilt the bowl on its side and beat (slap) until there are no more lumps
  4. Melt the butter and add to the mixture
  5. Gradually add enough milk to form a pouring batter
  6. Heat pan to medium heat and spray with non-stick spray (or light coating of oil)
  7. Pour in spoonfuls at a time. When bubbles appear, turn over with a palette knife
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Condensed milk biscuits

One more day of exams left and I am still baking up a storm. There were 60 scones in my kitchen today! There are only 3 people that live in my house, and no, I am not planning a party… They are actually for a fundraiser at my old primary school.

Surprisingly, my food has all gone to fairly good causes this week. And when I say “good cause”, I mean that it didn’t get eaten by only me, my mother and my brother. I baked “healthy” choc chip banana bread which I took to a fabulous games evening. I also shared these cookies with them.

Condensed milk cookies with milk and condensed milk

Condensed milk is one of my guilty pleasures. We hardly ever have any in the house unless we actually have a recipe that requires it, and generally then the recipe will require all of it (though we don’t scrape the tin out into the recipe, we reserve that for teaspoons of sneaky deliciousness). These biscuits are incredibly delicious as they are, but they also serve as a great base for other biscuits, such as chocolate chip, or macadamia and cranberry cookies. I also made some chocolatey choc chip cookies that were amazing, and they didn’t want to be left out of the photoshoot, so you can get a sneak peak at those as well.

 

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk cookies with choc chips, macadamia nuts and cranberries, and plain goodness

Condensed milk biscuits

Ingredients

  • 340g cake flour
  • 225g butter
  • 110g caster sugar
  • 200g sweetened condensed milk
  • 1 tsp vanilla essence
  • ½ tsp baking powder

Method

  1. Preheat the oven to 180ºC
  2. Cream the butter and sugar
  3. Add the condensed milk, flour, vanilla and baking powder and mix thoroughly. Add extras at this stage
  4. Roll cookie dough into 4cm balls and place on a prepared baking tray
  5. Flatten the balls slightly with a fork
  6. Bake for 15 minutes until the biscuits are golden. Allow to cool slightly before removing from the baking sheet
These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies

These chocolate bad boys come from the recipe book I used for my bread. I had a hankering for chocolate cookies, so I went a bit wild and made all the cookies

I made bread…

…and it was wonderful!

Perfect buttered bread

This time last year, I was baking brownies. Brownies upon brownies upon brownies! It was definitely my thing.

This year, I am at home, with my own oven, my “own” (mother’s) kitchen, and I don’t need to borrow a kitchen from someone, where I would have to take all my own ingredients that were stored in the top of my cupboard above my clothes and linen in my bedroom… Yeah, it’s definitely good to be home!

It’s both a blessing and a curse though. Now I get to cook all the time. Which I love but which is also really bad, especially now that I am writing my final honours exams (from Monday. OMG I’m going to die! Wish me all the luck!). So, in between all the studying, and sometimes even instead of all the studying, I bake. And that is how this loaf came about.

I love cookery books. Aren’t they pretty? I really should use them since I have so many! It’s my “post-exams resolution”. That, and tidying up all the clutter in my room that has accumulated since I have had more pressing things to do (like “study”, which can be seen here and here). I have all these exciting cooking plans for the end of exams, it is so difficult to actually wait until they are over to start! Hence, procrastibaking.

Procrastibaking

 

So cookbook number 1 is a really cool baking book which I will share with you soon, once I have tried and tested a few more of its recipes. It is very educational, which, of course, is the whole point of me baking and sharing my lessons and experiences with you here on my blog! It doesn’t have enough pictures though, but I feel like complaining about that makes me sound like a child complaining over the quality of their picture book (or why grown up book are so boring). Time to grow up and get this honours degree I guess. Real world next year, bring it on!

 

Simple white bread loaf

Ingredients

  • 400g white bread flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 300ml warmish water

Method

  1. Place flour in a bowl. Place the salt in on the one side of the bowl and the yeast in on the other (don’t let them touch just yet)
  2. Add the water and mix well. Don’t be afraid to get your hands in there!
  3. When all the ingredients are well-combined (but don’t over-mix!), place the ball of dough in the bowl, cover with a cloth and leave for 10 minutes
  4. Remove dough from bowl, place on an oiled surface (not floured), and knead, 6-8 turns (not too long)
  5. Replace dough in bowl, and leave for 10 minutes. Repeat twice more
  6. On final kneading, leave the dough in the bowl for 45 minutes to increase in size (still with a cloth over the bowl)
  7. Remove the dough, and place onto a floured surface. Shape into an oval, or a weird circle, or whatever shape you manage to get out of it, no one will judge you if it’s not perfectly oblong
  8. Place almost-loaf onto the pre-floured pan that the bread will cook on, cover with a cloth, and leave to prove (increase in size) for around 45 minutes
  9. Preheat oven to 220ºC, dust loaf with a bit of extra bread flour, slash it down the length, not too deep, and place in the oven for 35-40minutes. Mine took 35 minutes, but ovens may vary
  10. Remove from oven, allow to cool a bit, then lather with butter and devour, making sure you save some for soup later (there is still a springy nip in the air at the moment after all!)

 

Rolo-stuffed milk chocolate chip cookies

Now, I don’t want to toot my own horn or anything, but these were literally the most amazing cookies I have ever made and ever eaten. The slutty brownies were pretty good as far as taste goes, but these cookies are definitely the most delicious things that I have EVER baked.

Big Rolo-stuffed milk chocolate chip cookies - the best I have ever had

Big Rolo-stuffed milk chocolate chip cookies – the best I have ever had

I had something else planned and ready to make for quite a while, but a craving for buttery cookies interfered with that, and so the Rolo-cookies were born! It took a while for me to make them because I kept eating all the Rolos… Oops…

I managed to perfect the chocolate chip cookie recipe that I initially had, although this time I used milk chocolate chips to complement the milk chocolate in the Rolos. It worked out quite nicely, as it was a nice draw away from my traditional Bournville.

The cookies are chewy, but not too much, and they don’t taste like butter (although the craving was most certainly satisfied). They are best enjoyed warm when the caramel inside the Rolos is still all melty and bursting with flavour, but cold Rolos are just as delicious, are they not?

I had to use the big Rolo slabs as my initial Rolo supply because they didn't have any rolls the first time I went. This meant massive cookies, but that's not a legitimate problem, is it?

I had to use the big Rolo slabs as my initial Rolo supply because they didn’t have any rolls the first time I went. This meant massive cookies, but that’s not a legitimate problem, is it?

Rearing to go - those beautiful mounds waiting to be transformed from delicious cookie dough into chewy, Rolo-stuffed, melted perfection

Rearing to go – those beautiful mounds waiting to be transformed from delicious cookie dough into chewy, Rolo-stuffed, melted perfection

Ready and large. Give those babies just a few minutes to cool, then grab one while it's still warm with a melted caramel and chocolate centre

Ready and large. Give those babies just a few minutes to cool, then grab one while it’s still warm with a melted caramel and chocolate centre

They are still delicious once cooled. And once you've started eating them, you don't worry about how pretty they are anymore.

They are still delicious once cooled. And once you’ve started eating them, you don’t worry about how pretty they are anymore

I even attempted to make caramel for the first time - it needs some work, but definitely on the way to success

I even attempted to make caramel for the first time – it needs some work, but definitely on the way to success

Caramel-filled heart - now that's true love indeed <3

Caramel-filled heart – now that’s true love indeed ❤ (and true love is always messy, particularly if you rush it)

Rolo-stuffed milk chocolate chip cookies

Makes 18 smaller cookies, 12 large ones (with big Rolo bits)

Ingredients

  • 150g salted butter
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 cup corn starch
  • 1 cup milk chocolate chips (130g chopped up Cadbury Dairy Milk)
  • 2 rolls of Rolos

Method

  1. Preheat oven to 180 degrees Celcius, and line your baking tray
  2. Cream the butter
  3. Add the sugar to the creamed butter, and beat until well-mixed
  4. Add the two eggs and beat until well-combined
  5. Add dry ingredients and mix until you have a consistent dough. This dough is not too dry and holds its form fairly well
  6. Add in your chocolate chips and mix until they are evenly distributed throughout the mixture
  7. Prepare bottom cookie layer, making sure there is enough flattened out cookie dough that when there is a Rolo sitting neatly on there, it has a fair amount of dough surrounding it. This helps in step  8. Place Rolo on each cookie base
  8. Place your top cookie layer on top of the Rolo, and press down the sides, tucking that Rolo neatly and comfortably in there, ready for a cosy nap
  9. Place tray on middle rack and bake for 15 minutes (depending on the oven)
  10. Remove from oven and let cool. After 10 minutes, eat one, and marvel at its greatness, then let the others cool and save them for later