One of my favorite baking books has to be Mary Berry's Baking Bible. I had never heard of Mary Berry until I moved over to the UK. Her Ultimate Cake Cookbook was one of the first cookbooks I bought for myself.
I love Mary Berry. She is known as the Queen of Cakes in the UK, and I think throughout the world now, all thanks to the Great British Bakeoff!
That show just has not been the same since she left it. She gave the Bakeoff a jolt of class. Always kind, even when criticizing.
I trust her recipes 100% and have never baked one of them that hasn't been exceptional or hasn't worked out. She truly is the Queen of cakes and bakes.
This recipe was one I had ear-marked from the moment I got the book. Now that I have baked them, I cannot believe that it has taken me so long to get around to it.
Only three ingredients needed, this is one of the best biscuit recipes! Or should I say cookie!
It took me a long time to start calling cookies biscuits when I moved to the UK, and now it is taking me a long time to start calling them cookies again!!
When you move to the UK, you think you are moving to an English speaking country. True, English is the natural language, but many, many words are different and it can be a bit confusing at times! I have put my foot into it more than once.
Words can often have very different meanings! What can seem totally normal here in North American can be considered to be quite rude over there, and vice versa I guess!
Anyways, no matter if you call these cookies, or if you call them biscuits, there is only one word to describe them and that is delicious!
Mary says this is an old recipe from the Cordon Bleu. Its been around a very long time, and uses only three simple ingredients.
Butter. Self raising flour. Sugar. That's it. It doesn't get much simpler than that.
I take my butter out of the refrigerator for a couple of hours to bring it to room temperature if I know I am going to be baking. Room temperature will give you the perfect consistency.
Alternately you could measure it out and warm it slightly in the microwave. About 10 seconds on high will do it, depending on the strength of your microwave. You certainly do NOT want it to melt.
The sugar Mary suggested using is Caster Sugar, which is a fine grain granulated sugar. I find that the granulated sugar in North America is much finer than the granulated sugar in the UK.
North American granulated sugar is perfectly acceptable in this recipe, but if you are really concerned a out the texture, you can blitz it for about 30 seconds in a food processor.
Or you could use fruit sugar, which is finer than granulated sugar, but really trust me when I tell you its absolutely not necessary.
The sugar gets beaten into the butter until it is light and fluffy and then you simply beat in the flour. You may think it is too crumbly, but don't worry, you can get in there with your hands at the last and really bring the dough together to the perfect texture.
Once you've done that it is a simple matter of dividing the dough into 16 equal pieces about the size of a whole walnut and rolling it into balls between the palms of your hands.
Placed onto a lined baking sheet, it is very easy to fork them down. She said to use a wet fork, but I didn't find it necessary to wet the fork at all.
Do you like rich and buttery cookies as much as I do? I tell you, these are downright irresistable. I have had to lock them away or I would eat the whole bunch.
Its a good thing there is only 16 of them because I am having a really difficult time leaving them along. Not too sweet, they are perfect with a hot cuppa, and I can imagine they would be very nice with a bowl of tinned fruit or some ice cream!
You can vary the flavour a bit by rubbing the finely grated zest of either one lemon, one lime or half an orange into the sugar as well.
You can also add ground cinnamon to give them bit of a cinnamon autumnal flavor!
Just look at how short their texture is. Almost like a shortbread I would say. Very nice. Very nice indeed. Prepare yourself to fall in love with this quick, easy to make, simple biscuits cookies.
Are you a dunker? I am, depending on the cookie involved. I don't want to dunk a cookie that is going to get so soft that it breaks up in your hot cuppa.
It has to stay whole, but get a melt in the mouth texture. That, to me, is perfection.
Cinnamon is the one on the right with the caramel-colored paws. She is a girl and a bit of a Diva, whereas he is very affectionate and cheeky.
They are 7 weeks old, and are brother and sister. They were born on the eve of my late Mother's birthday. She loved orange cats, so when my cousin's cat had all these kittens I knew it was meant to be.
I knew I wanted to get a pet at some point, but was just waiting for the right sign. That was it if ever there was one. My life is full.
Mary Berry's 3-Ingredient Fork Cookies
Yield: makes 16 biscuits
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These gorgeous cookies are delicious and very quick and easy to make. Using only 3 ingredients, they remind me very much of a shortbread cookie. Great with a hot cuppa!
Ingredients
- 4 ounces (1/2 cup/100g) butter, at room temperature
- 1/4 cup (50g) fine granulated sugar
- 1 cup plus 2 TBS (150g) self rising flour (see note)
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a very large baking tray. Alternately line it with a silicone sheet or some baking paper.
- Measure the butter into a bowl and slowly beat in the sugar using an electric hand mixer. Once it is incorporated slowly beat in the flour. Using your hands, lightly knead the dough until it is totally smooth and brought together. (5 or 6 times)
- Break off walnut sized pieces of the dough and shape into 16 even round balls.
- Place at least 2 inches apart on the baking sheet. Use a fork to lightly press the balls down to flatten somewhat.
- Bake in the preheated oven for 15 to 20 minutes, until a pale golden brown.
- Scoop off the baking sheet onto a wire rack to cool completely.
- Store in an airtight container.
Notes:
MAKE YOUR OWN SELF RISING FLOUR: For each cup of all purpose flour add 1 1/2 tsp of baking powder and 1/2 tsp salt.
On Wednesday nights my father always goes out with his lady friends for fish and chips. That leaves my sister and Dan free to have whatever they want for supper outside of my father's taste restrictions.
Dad doesn't like anything too spicy or out of the ordinary. He has a very limited palate, although it is far beyond it was when we were growing up. Mom was only allowed to use salt and pepper to flavor things for many, many years.
Usually on Wednesday nights Cindy will cook them or us something which is a bit spicier than the things we would normally have. I invited them over here this week for a Taco night!
I had not had tacos in a while and I don't think they had either. I also thought they would enjoy some play time with the kittens, especially Dan. (I had to count to make sure I still had two when they left, lol)
I love Tacos. I usually always my own as I have never really lived anywhere near a Mexican Restaurant. The few occasions I have had to eat Tex Mex in a restaurant have been very rare indeed!
But I do love the flavors so I try hard to replicate them at home, as best as I can!
I was really looking forward to some Taco action last night. I know that Dan the man, doesn't really like to try things too far out of the ordinary either (is this a man thing?) although he doesn't mind spicy things as much as my father does.
I decided to make two kinds of tacos. I made the ordinary beef tacos, the kind of tacos you make with the filling that you use Taco seasoning with. My make my own Taco seasoning. You can find that recipe here, along with all of my other seasoning mixes that I make.
I like making my own mixes because if I make my own, I know exactly what is in them. There are no ingredients that I cannot pronounce or have no idea of what they are.
Everything is as natural as I can make it. I think they taste better, and to be honest I don't like filling my body with unknown ingredients if I can help it. Its one of my quirks. I know we all have them!
I also decided to make Chicken Tinga Tacos. One because I am not fond of ground beef tacos. And two because I like Chicken Tacos best of all.
I thought it would make a tasty change from the normal for my sister as well. So I made smaller recipes of the two so that she and Dan could enjoy some of each if they wanted to.
One thing I love about these Chicken Tinga Tacos is that they use relatively few ingredients. Just a few simple things that most of you will already have in your larder, cupboard and freezer.
Boneless, skinless chicken breast. Check! Red enchilada sauce. Check! Onions and green chilis. Check! Chipotle chili powder. Check! Salt and pepper. Check!
That's it. Simple food put together in a simple and yet incredibly delicious way.
You begin by cooking some onion and a seeded/trimmed/chopped green chili in a tiny bit of light olive oil. You add the chicken breasts as well. I used three small ones.
Once your chicken has browned lightly on both sides (and that doesn't take long), you pour over some red enchilada sauce, add some chipotle chili powder, cover and simmer until the chicken is tender.
That also doesn't take long and the chicken absorbs the flavors of the sauce as it is cooking. It comes out shred-ably, incredibly, tender and juicy. You shred the chicken with two forks, right in the sauce.
I like to enjoy it with a soft tortilla myself. I am not overly fond of the hard ones. I broke a tooth on one once and it made me twice shy!
You can serve this with your favorite taco toppings, any or all that you desire.
I like to spread the tortilla with some guacamole before adding the filling. Then I top the filling with my favorites. Sour cream, salsa, cheese, chopped onion.
I also like to add a squeeze of lime juice and some black olives if I have them! You can also add pickled jalapenos if you want.
These can be made as spicy or not, as you wish them to be. I, personally err on the side of caution. I am not a fan of overly spicy food. Oh, I like it, but my gut doesn't, so I need to be careful.
In any case, these are quick, easy and delicious. The filling is also very easy to double if you want to make extra. It freezes really well.
It also makes an excellent enchilada filling. Simply fill flour tortillas with it and roll them up. Schmear the top with some more enchilada sauce and load on the cheese before baking. DEE-LICIOUS!!
I sure miss my gas powered cooktop. It was great for doing things like searing tortillas. Sigh . . . oh well. These were still excellent, seared tortillas or not!
Chicken Tinga Tacos for Two
Yield: 2-3
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Quick, easy and delicious. Serve with in either hard shell taco shells or soft tortillas along with your favorite taco topping for a real taste treat!
Ingredients
For the chicken filling:
- 1 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- 3/4 pound of boneless, skinless chicken breast meat (about 3 medium pieces)
- fine sea salt and black pepper to taste
- 1 green chili, trimmed seeded and chopped
- 1/4 tsp chipotle chili powder
- 3/4 cup red enchilada sauce
To serve:
- warmed taco shells or taco sized wheat tortillas
- guacamole
- Dairy sour cream
- salsa (I like Newman's Own Pineapple salsa)
- chopped red onion
- grated pepper jack cheese
- Sliced black olives
- Lime quarters to squeeze over top
Instructions
- Heat the oil in a heavy bottomed skillet. Add the green chili and onion, along with the chicken breasts. Season with a pinch of salt and pepper.
- Cook over medium heat, stirring the onion and chili and turning the chicken now and then, until the chicken is golden brown on both sides. (3 to 4 minutes per side) Pour in the enchilada sauce.
- Cover, and cook over low for 10 to 16 minutes, until the chicken is tender and no pink juices remain.
- Remove the pan from the heat. Using two forks, shred the chicken into bite sized pieces. Mix it in with the sauce and gently heat through.
- Serve as desired in either soft tortillas or hard taco shells. Delicious!
I could hardly wait to share this lovely 8 X 8 snack cake recipe with you today! Especially now with it almost being time for school to start up again. I don't know about your family, but my children were always starving when they got home from school at the end of the day.
I raised five children and I tried always to have something delicious to share with them when they got home from school. It was an opportunity for us to gather around the kitchen table and catch up with what had gone on in their day at school.
I tried always to keep the lines of communication open with my children and this was one very important way I did just that. There is nothing so comforting or homey as breaking bread together around a table.
Not only did this give us a chance to talk with each other, but it also gave them something to look forward to at the end of their school day.
Of course we did that at supper time as well, but that was a bit more formal and a bit later in the day. This after school snack time was much more casual. I would usually have baked cookies or a snack cake for them to enjoy.
With five children, three of them boys with hollow legs, nothing was around long enough to go stale, which was just how I loved it. All I ever wanted to be was a mother and a wife, a homemaker, and keeper of the home.
I spied these lovely fresh local cherries at the farm market when I was there last week with my sister. I adore cherries. I had in mind to make this Cherry, Coconut & Almond Snack Cake!
When I lived in the UK and was living and working down in Kent, we used to have cherry sellers come over from the South of France every year. They would set up stands in the layby's and you could buy 1/2 pound paper bags of freshly picked cherries from them.
They were so delicious. Sweet and ripe and warm from the sun. I always had to buy two bags of them because for sure I would have eaten one bag before we even got back to our cottage.
I think it is fair to say I love adore cherries! In any way shape or form!
Beautiful eaten fresh and out of hand. Fabulous in pies, tarts and turnovers. Splendid in desserts such as Clafloutis or Trifle.
Stupendous in cakes. Especially in this cake I am sharing with you today!
One thing I can tell you is that Cherries and Almonds have a beautiful affinity for each other. That is the basis for the infamously delicious Bakewell Tart. You can find my recipe for that here.
I also love to use that delicious combination of cherries and almonds in things such as my Small-batch Bakewell Blondies, and these fantastic Bakewell Slices.
Bakewell Tart Muffins are another favorite, as are my Bakewell Scones, and Steamed Cherry Bakewell Pudding. And these few recipes are only the tip of the Bakewell iceberg on my blog.
I am well versed in this delicious combination of cherries and almonds and am not afraid to share my obsession with others. This quick and easy cake is a delicious play on that delicious flavor combination!
There are also a few other delicious flavors added in this cake. First you have a fabulous batter, made with a combination of both flour and almond flour/ground almonds. A quantity of coconut is stirred into the batter along with the use of coconut or canola oil.
Flavored with vanilla and coconut extract (the coconut extract is optional) it has a lovely dense texture. The use of buttermilk helps to ensure that is is beautifully moist.
A quantity of halved fresh cherries is sprinkled over the top of the cake. They do sink down a bit, but I fear if you stirred them into the cake they would all sink to the bottom, so sprinkling them on top is the best way to go.
Flaked almonds are sprinkled over the top of the cherries . . .
And then even more coconut is sprinkled on top of the flaked almonds. So you have double coconut and almond here! Lush and nutty.
A final sprinkle of sugar dusts the top and then the cake is baked. The sugar gives a tiny bit of sweet crunch to the top of the cake.
The original recipe comes from a book of mine entitled Snacking Cakes, Simple Treats for Anytime Cravings, by Yossy Arefi. I have it on my kindle.
This is the second recipe I have baked from the book to great success and I think I may just have to buy myself the hard copy. Yes, it is that good of a book. Both recipes I have baked have been deliciously sound.
Just look at how lovely the texture of this cake is. Perfect for cutting into squares for eating.
I dare say this is going to become a fast and firm favorite around here. I gave half of it to my sister when she dropped off some mail for me this afternoon.
I think it is a great snack cake, but it would also make a fabulous dessert served with a dollop of whipped cream spooned on top, or with a scoop of vanilla ice cream.
I am so very pleased with how it turned out. This is a winner and is going into my retinue of tried and true favorites!
I am so pleased with it I am sure it is bound to become a favorite with you as well. I find myself pondering what it would be like if I switched out the flavors a bit with blueberries and lemon. Food for thought there.
In any case, I do hope that you will be inspired enough to make this. You won't be sorry. You can use fresh or frozen cherries. Its a keeper for sure!!!
Cherry, Coconut & Almond Snack Cake
Yield: Makes one 8-inch square cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Nutty, sweet, buttery, and delicious with plenty of cherries, coconut and flaked almonds.
Ingredients
- ¾ cup (150g) plus 1 ½ tsp granulated sugar
- 2 large free range eggs
- 1 cup (240ml) buttermilk, well shaken
- ½ cup (120ml) canola oil
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 cup (140g) all-purpose plain flour
- ½ cup (55g) almond flour/ground almonds
- ½ cup (40g) plus 1 TBS unsweetened shredded coconut
- 2 tsp baking powder
- 1 cup (140g) halved and pitted cherries, fresh or frozen
- 2 TBS sliced almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking pan and line with baking paper leaving an overhang to lift the baked cake out with.
- Whisk ¾ cup (150g) of the sugar and eggs together in a bowl until pale and light. Add the buttermilk, oil, vanilla, coconut extract (if using) and salt. Whisk well to emulsify.
- Sift together the flour and baking powder. Add to the batter along with the almond flour, and the ½ cup (40g) of coconut. Whisk together until everything is well combined. Pour into the prepared baking tin.
- Scatter the halved cherries on top evenly. Sprinkle with the 1 TBS of coconut and the sliced almonds, along with the remaining 1 ½ tsp sugar.
- Bake in the preheated oven for 35 to 45 minutes, until risen, puffed and golden brown. Let cool in the pan for 15 minutes on a wire rack before lifting out to cool completely. Store in an airtight container for up to two days.
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