Saturday, 19 June 2010

Chocolate Ricecles

This is a twist on an old favourite recipe.
Chocolate Ricecles
100g chocolate
3 tablespoons golden syrup
50g butter
100g rice crispies
50g rolled oats

1. Place butter, golden syrup and chocolate into a saucepan and melt over a low
heat until chocolate is fully melted.
2. Place rice crispies and oats into a large mixing bowl.
3. Pour over the melted mixture and stir until well coated - you may need extra
crispies, just to bulk it up.
4. Leave to cool for 10 mins.
5. Either make scoops of mixture into small paper cases or put on some rubber
gloves and make small balls of mixture.
6. Leave to set for an hour - if you can wait that long.
7. These would be good treats for little ones in their lunch box - personally I
like these with a cup of coffee

Sunday, 13 June 2010

Orange and Cranberry Scones

This is a great recipe, (Barefoot Contessa) which I will be using at school next week. It is our Open Afternoon and what better way to attract people in with the smell of home baking and oranges.

Orange and Cranberry Scones

200g SR flour
1 tsp. baking powder
50g butter
50g caster sugar
1 orange - zest
50g dried cranberries
1 egg
2 tabsp. natural yoghurt
100g icing sugar
orange juice to mix

pre-heat overn to Gas 6/200C/400F
lightly flour a baking tray
1. Sieve the flour and baking powder into a mixing bowl
2. Cut and rub the butter into the flour until it looks like fine breadcrumbs
3. Add the sugar and zest of an orange
4. Add the cranberries and mix well
5. Beat the egg and yoghurt together - then add enough of the liquid to make a soft
sticly dough - not too wet.
6. Lightly knead on a floured table
7. Cut the scones into rounds with a cutter
8. Place on a baking tray and bake for 12 - 15 mins until well risen and brown.
9. Cool on a wire rack.
10. To make the glace icing mix the icing sugar and orange juice to make a stiff
11. Drizzlew the orange icing over the scones when cool.

They taste just heaven.
I use yoghurt instead of heavy cream as suggested by Barefoot Contessa and I have halved her original recipe. This recipe makes about 8 - just enough for afternoon tea. Will need to make some more as I forgot to take a photograph the first time around.