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Sweet things

  1. Soft Ginger Cake with Rye, Wheat & Oats

    Soft Ginger Cake with Rye, Wheat & Oats A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more...
  2. Glace icing for pastries

    Glace icing for pastries Though a simple icing can be made by mixing together icing sugar and water until smooth, it sets with a dull surface and a brittle texture that can fall off pastries. This is because sucrose, what icing sugar technically is, recrystallizes as it cools. Adding glucose, another kind of sugar, to the sucrose interferes with this recrystallization and creates a semi-glossy sheen to the icing and ... Read more...
  3. Pastry Cream - Crème Pâtissière

    Pastry Cream - Crème Pâtissière A rich but simple-to-make bake-stable custard perfect for piping into pastries before baking. Or to use when cold whisk together with double cream for the most luxurious custard imaginable. A perfect way to show off our BakeryBits Madagascan Whole Pod Vanilla Powder. The custard powder just adds a little extra yellow colour to the cream, but you can simply use conflour (cornstarch) as the custard... Read more...
  4. Norwegian Boller - Cardamom buns

    Norwegian Boller - Cardamom buns Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them. The most ... Read more...
  5. Focaccia alla Panettone

    Focaccia alla Panettone Our BakeryBits Christmas recipe is a 1950s sweet candied-fruit focaccia with flavours reminicent of a great panettone, the crumb swirled with sugary ground almonds in a Sfogliato-style, and of course using the very best ingredients available to you here at BakeryBits, delivered fast. Easy to make, the perfect small gift for friends when you visit this Christmas. It's based on an old 1940s sweet ... Read more...
  6. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method ... Read more...
  7. Recipe: Mince pies with three-grain shortcrust

    Recipe: Mince pies with three-grain shortcrust BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with... Read more...
  8. Recipe: Christmas Chocolate & Cardamom Twist

    Recipe: Christmas Chocolate & Cardamom Twist I'm writing this in the run-up to Christmas, and if you're like me, you're probably wondering what to make beyond the usual mince pies and some fantastic loaves of bread: a big ol’ fruit cake, maybe, or a yule log? Perhaps you're also finding that it gets trickier every year to find the right gifts for the budding bakers in your family, or something to hint that you'd be more than happy to ... Read more...
  9. Recipe: Marzipan & Orange Mince Pies

    Recipe: Marzipan & Orange Mince Pies Come, guard this night the Christmas-Pie,That the thief, though ne'er so sly,With his flesh-hooks, don't come nighTo catch itFrom him, who all alone sits there,Having his eyes still in his ear,And a deal of nightly fearTo watch it. Robert Herrick (1591-1674)Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want ... Read more...
  10. Recipe: No Hassle Honey and Vanilla Ice Cream

    Recipe: No Hassle Honey and Vanilla Ice Cream When it's warm outside and the kids are off school, what better than an easy home-made ice cream? This is a no-hassle recipe, made with very few ingredients - no stabilisers, emulsifiers, vegetable oils or any of that nonsense commonly found in supermarket ices. There are 3 basic ingredients in real ice cream, the proportions of which can be varied to taste: butterfat from a dairy product such as... Read more...

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