Friday, 28 June 2013

Maple Oatmeal Scones

Recipe from The Vanilla Bean Blog

Maple Oatmeal Scones

Makes 8

350g (2 ¼ cups) plain/wholemeal flour
50g (½ cup) rolled oats
1tbsp baking powder
1tbsp caster sugar
1tsp salt
225g (1 cup) cold butter, diced
60ml (¼ cup) buttermilk
60ml (¼ cup) maple syrup
2 eggs
For the egg wash
1 egg
1tbsp water
For the glaze
85g (¾ cup) icing sugar
60ml (¼ cup) maple syrup
½ tsp vanilla extract
1tbsp rolled oats

1. Preheat the oven to 200C/400F/mark 7. Line a baking tray with baking paper.

2. In the bowl of a food processor, combine the flours, oats, baking powder, sugar and salt. Process until combined, add the butter and pulse again until the butter is evenly distributed amongst the flour and pea-sized.

3. In a separate bowl, whisk together the buttermilk, maple syrup and eggs. Pour over the flour mixture and mix until just combined. Transfer the mixture to the prepared baking tray and shape into an 8 inch diameter circle (about 1 inch thick). Divide the disc into 8 even pieces and brush the top with some egg wash. Bake for 20-25 minutes, or until the bottom of the scones are golden brown.

4. For the glaze, sift the icing sugar and combine with the maple syrup and vanilla. Brush the tops of the scones with the glaze once they have been left to cool for 5 minutes. Sprinkle the tops of the scones with additional oats.

Wednesday, 12 June 2013



Puff pastry
Granulated sugar

1. Line a baking tray with baking paper. Preheat the oven to 200C/400F/mark 6.

2. On a surface sprinkled liberally with sugar, roll out the pastry to a rectangle of thickness 3-4mm.

3. Sprinkle some more sugar evenly over the top of the pastry. Roll up one side of the pastry towards the centre, stopping at the middle, so half the pastry has been rolled. Repeat on the other side, again working towards the middle. Gently press the sides together, then wrap in cling film and refrigerate for 30 minutes.

4. Slice the rolled pastry into pieces roughly 1cm thick. Lie on the prepared tray and bake for 10-15 minutes.

Chocolate Coconut Milk Cake

Recipe found from Poires au Chocolat

Chocolate Coconut Milk Cake

For the cake:
55g dark chocolate (70%)
85g cocoa powder
200ml boiling water
145g plain flour
1tsp bicarbonate of soda
½ tsp baking powder
¼ tsp
90g unsalted butter, melted
230g caster sugar
50g dark brown soft sugar
2 eggs
275ml coconut milk
For the ganache:
125ml coconut milk
125g dark chocolate (70%)

1. Line an 8 inch square pan with baking paper. Preheat the oven to 180◦C/350F/mark 4.

2. Chop the chocolate and place in a bowl with the cocoa powder. Pour in the boiling water and whisk until the chocolate has melted and the mixture is smooth.

3. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl.

4. In a separate bowl, whisk together the sugars and butter. Once combined, whisk in the eggs, one at a time, and continue whisking until pale and thick.

5. Add the coconut milk followed by the chocolate mixture. Fold in the flour mixture and whisk to combine. Pour into the prepared pan and bake for 30-40 minutes, or until a toothpick poked into the middle comes out with a few damp crumbs.

6. For the ganache, heat the coconut milk in a small saucepan over a medium heat until just boiling. Chop the chocolate and place in a heatproof bowl; pour the coconut milk over the chocolate and whisk until smooth. Cool for 10 minutes before pouring over the cake.
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