All posts filed under: Cookies/Biscuits/Scones

Savory Muffins Carrot&Gobo | キャロット&ゴボウ マフィン

  ‘Savory foods’ seem to be catching on as a trend in Tokyo. Tokyo is a fast moving  trendy city, where food is also affected by it’s trend. So…my attempt on a ‘savory muffin’ which can be replaced as a breakfast grab or even a short lunch break. 朝食に一口食べながら仕事に出かけて行く人。 昼食は会議の立て込んでいてちゃんと食べれない人。 欧米ではよくsavory foods (セイバリーフォード)と言って、ピザやマフィンやパンで食事の代用になるものがあります。日本でいう、、カツサンドとかお惣菜パンみたいなものかな? マフィンを甘くなく人参やごぼうを使ってマフィンに仕立ててみました。意外に美味しいです〜。       Savory Carrot/Gobo Muffin Recipe <Toppings and Fillings> Shredded Carrots + sprinkle olive oil Shredded Gobo Root (steamed for about 15 minutes, sprinkle olive oil and salt) Topping – shredded melting cheese <Muffin Mixture> 2 egg 1/2 cup buttermilk (milk with lemon juice) 2 tbsp sour cream 40g melted butter 3 tbsp flaxseed oil 250g Cake Flour 100g Parmesan Cheese 1+1/2 tsp baking powder 1/2 tsp baking soda 1/2 teaspoon ground nutmeg 1+1/2 teaspoon salt Freshly ground black pepper 20-30g Diced Green Leaks 100g Green Peas   Preheat to 180C/350°. Lightly butter or grease or line a muffin tin. In a bowl, mix together the flour, baking powder, baking soda, salt, nutmeg , parmesan cheese. Add the green leaks …

British Classic Digestive Cookies | 英国クラシック ダイジェスティブクッキー

Here is another classic  – my other favorite British Biscuit. Homemade sure tastes good !!! Recipe found again, thanks to a very inspiring blogsite called ‘the littleloaf’. 英国クラシック、、『ダイジェスティブ・クッキー』ははずせないでしょう〜とまた自家製を作ってみました。簡単でかなり美味しかったです(自画自賛、笑)   British Classic Digestive Cookie         Original Recipe : http://www.thelittleloaf.com/2011/10/20/homemade-wholemeal-digestive-biscuits-2/ British Classic Digestive Cookies | 英国クラシック ダイジェスティブクッキー   100g oats 100g wholemeal flour 1 tsp baking powder 50g soft brown sugar Pinch salt 100g salted butter, softened & cubed 1-2 tbsp milk   Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt. Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes. Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6cm diameter – I used a water …