All posts filed under: Cookies/Biscuits/Scones

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 …

Irresistible are they? Cinnamon Rolls | シナモンロール

Cinnamon Rolls could be one of few irresistible bread rolls including myself. Do you agree – that think most people love cinnamon rolls? I remember way back (when?) my first encounter with American fast food culture included frozen cinnamon rolls when I used to be an Irish schoolgirl visiting my aunt in San Antonio, Texas during summer vacation.  MacDonald’s, Taco Bell, Burger King, Mexican fajitas….it was a shocking site for a country girl who lived in Cork, Ireland; in a peaceful land of Celt with cattles and vast meadows. The closest to fast food was…I recall ‘fish and chips’. Oops…getting back to subject of cinnamon rolls… Now, Starbucks make great cinnamon rolls…this irresistible food is definitely American food and I continually and time to time pick up people’s recipes to explore the greatest cinnamon rolls recipe, like having a secret weapon in my recipe book. Unfortunately…..Not quite there yet, though for the road to continue, but this recipe is an interesting recipe.  It’s not as goowy but a nice cinnamon bun made out of brioche …

Natural Yeast Fruit Scone | 天然酵母フルーツスコーン

This is my scone using yeast (natural yeast). It is made exactly like a normal (baking powder) scone but  left in a warm environment for over 12 hours before it goes in the oven. The rise of the dough is helped by the yeast and produces a ‘bread-like scone’. To add flavour to the scone, I use rum soaked dry fruits and the amount of fruit can be varied according to each one’s taste. It may be time consuming but it’s different type of scone or maybe…it should not be called a scone but a ‘bread scone’. 昨日に続き、、スコーンの連載です。 我家の『天然酵母のスコーン』です。天然酵母は主にホシノを使っています。パンと同じ様に長時間発酵を促しているので生地はパンっぽいスコーンに仕上がります。フルーツはラム酒漬けのフルーツをお好みで調整すれば、ぎっしりフルーツが詰まったちょっとフルーツケーキっぽいスコーンも出来上がりますよ。   This is an experimental Chai Scone. The Chai aroma is yet to subtle….needs to be stronger as I’ve forgotten to pursue……oops. I think I tried Early Grey Scones as well. これはテストした、、『チャイスコーン』。もう少し風味が強い方が良かった。しかし、完成せずに忘れて放置されています(笑)。確か、、『アールグレイ茶入りのスコーン』もやってみた覚えが。。。(笑) Natural Yeast Fruit Scone Recipe – 200 g strong flour 200 g cake flour 4.8g salt 64g sugar 160 grams butter, cold and cubed 104 ml milk 24g egg yolk 160g natural yeast liquid or 6g of dry yeast 150 g rum soaked dry …

4 Scone lovers….Lemon Kinkan Scone | レモン金柑スコーン

Having spent my childhood in Ireland with a strong English culture, I just love making scones and have so many scone recipes which I’ve tried but found most to be floury and dry (including my English scone recipe from home economic school days) as according to my husband’s critiques. Since he is not a lover of shortbread or biscuits, I can understand why. He often express that it’s like eating ‘sand’ when too floury and dry. Thus… I developed an ‘original scone recipe made out of natural yeast’ which has been our house recipe. Since I’m using yeast (natural yeast) it is more like a bread scone rather a true scone to me. But…. This scone made from an original recipe which comes from one of my reader’s link site (pastry affairs) – I found this new recipe to be soft and moisty, more moisty than the Starbucks scones and unlike my original (yeast) scone recipe, this can be made in a snap and will probably take any type of fruit – dry or fresh. …

Blueberry Yoghurt Muffins | ブルーベリー ヨーグルト マフィン

An extremely simple, quick to make homemade ‘Blueberry Muffins’. It may be hard to believe but ‘MUFFINS’ are not regular items you may see at bakeries here in Tokyo, incomparable as to when I used to live in Los Angeles. Muffins used to be my favorites for breakfast accompanied with a cafe latte and the LA blueberry muffins were just humongous. Muffins….really  not difficult to make. When producing my own original recipe, I always go the very organic and healthy route with no butter and low sugar and lots of blueberries; which are below. A petite size are nice to have especially for children’s snacks. ブルーベリーのシロップ漬けが常備されていれば、とっても簡単にできるブルーベリー・マフィン。ロサンゼルスに住んでいた頃は巨大なマフィンが大好きでした。アメリカはマフィン大国でベーカリーにはパンよりマフィンの数々、それもかなりのボリューム感があり一回では食べきれず何回にも分けて食べれる位大きかった記憶があります。日本には巨大マフィンがなくとも、パン屋さんはマフィンよりも美味しいパンが沢山あるのでムリもありませんが。 フルーツ入りの洋風お茶菓子は主人の好物の一つでもあるので我家はマフィンやらスコーンやら、、比較的常備されております。 一番簡単なレシピでヨーグルトを使いヘルシーレシピを公開。 ご興味のある方、お子さんのいらっしゃる方、、是非作ってみて。 Blueberry Yoghurt Muffins Recipe (makes 6 large) 【A】 1 large egg 240ml yoghurt 80ml rapeseed oil 【B】 260g flour 70g sugar 50g almond powder 1 + 1/2teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 【C】 270g blueberry (syrup) OR 170g blueberry + chocolate chips Combine the 【A】ingredients with a beater/mixer. Combine the 【B】ingredients and sift well. Combine the 【A】ingredients with 【B】with a spatula, lifting the …

Stollen | シュトーレン

I’ve managed to bake my annual (supposed to be Chirstmas) ‘Stollen’, really late. I mean really late but hey….I made it by New Years; and thanks to my dear friends who await for my Stollen even past the season. My friends often ask me whether I’m back baking on a regular basis. Yes and no. I’m not baking like a ‘baking freak’ hindered by unexpected commitments  but I hope to be. Stollen uses a lot of dry fruits – aging the raisins, sultanas, currants, cranberry, apricots, figs, orange and lemon all soaked in rum and brandy for over a year before using. It’s way past festivity time but I hope you enjoy at least the photos. 去年のクリスマスに間に合わず、、お正月間際に作った『シュトーレン』。 毎年数人の方が待ちわている季節のお菓子で今年はいろいろな事があった為、とてもクリスマスには間に合わずでした。でも、この為に熟成させていたフルーツ。レーズン、サルタナ、カレンツ、クランベリー、アプリコット、フィグ、オレンジやレモン。濃厚なラム酒やブランデーに一年間漬け込み出番を待ったいました。 今年はバター不足でちょっとこまりましたが何とか発酵バターを入手することが出来、『シュトーレン』が嫌いな方もこの『シュトーレン』の概念を変えましたと御礼の言葉を頂いきました(自画自賛、、ですネ)。