Showing Tag: "currants" (Show all posts)

Garibaldi biscuits

Posted by Bake Club on Thursday, March 7, 2019, In : slices 

I never knew these were called Garibaldi biscuits. In my childhood we usually bought them, and they were called Full o' Fruit or Golden Fruit. Surprisingly easy to make - it's just dried fruit sandwiched between layers of pastry. These worked out so well, I'm going to try a cranberry filling next time.

Makes 24 pieces
3/4 c currants or raisins
2 tbsp brandy
1 1/2 c flour (I used wholemeal spelt)
1/4 c caster sugar (I used golden organic and panela)
80g cold butter, chopped
1/3 c milk, appro...


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Eccles cake

Posted by Eccles cake on Tuesday, May 8, 2018, In : small cakes 

Eccles cake from Eccles, England, first appeared in the 1790s. My first attempt at flaky pastry turned out well. I love the combo of buttery pastry, sweet currants and tart peel - don't we all?! This is no. 5 of 26 alphabetical bakes. 

I searched many recipes for this iconic little pastry and settled on this history lesson from The Guardian.

Makes 25
Pastry:
250g flour
250g cold butter, diced
1 tsp salt
120ml cold water

Filling:
120g currants (I used raisins cos that's what I had on hand, yo...


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Hot cross buns

Posted by Bake Club on Thursday, March 24, 2016, In : bread 

No one makes hot cross buns as well as Mama Chan! Sweet, soft and fluffy - a perfect Easter treat.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combin...


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Bran biscuits

Posted by Bake Club on Wednesday, January 13, 2016, In : cookies 

An old favourite when I was a kid so I thought our daughter would like them too. This is a tried and true recipe too, from Tui Flower in The Great New Zealand Cookbook (PQ Blackwell, 2014). I added some currants to my version.
Makes around 16
100g butter
1/3 c brown sugar
1/4 c rice milk
1 1/4 c flour (I used spelt)
3 tsp baking powder
1 c bran flakes
1/2 c currants
Preheat oven to 180C. Line a baking tray with baking paper.
In a bowl cream butter and sugar until light and fluffy. Sift in flour, baking...

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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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