Workshop Recipes

Collection by Threads • Last updated 12 weeks ago

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These are recipes for cakes and biscuits that are served for with morning coffee and afternoon tea on our full day and weekend workshops.

Threads
280g plain flour, 225g sugar, 4 eggs, 170ml veg oil, 2 tsp baking powder, 1.5 tsp bicarb , 1 tsp salt, 1 tsp cinnamon,  2 large cooking apples (grated) 100g blackberries Oven to fan 160c, oil the sides of the cake tin (23cm) & line tin. Sift flour into bowl and add salt, cinnamon, baking powder, bicarb & sugar and mix. Beat eggs and add to the oil and mix. Fold the oil/egg mixture into the cake mixture. Add grated apple and blackberries. Bake for 60-75 mins

Apple & Blackberry Cake

280g plain flour, 225g sugar, 4 eggs, 170ml veg oil, 2 tsp baking powder, 1.5 tsp bicarb , 1 tsp salt, 1 tsp cinnamon, 2 large cooking apples (grated) 100g blackberries Oven to fan 160c, oil the sides of the cake tin (23cm) & line tin. Sift flour into bowl and add salt, cinnamon, baking powder, bicarb & sugar and mix. Beat eggs and add to the oil and mix. Fold the oil/egg mixture into the cake mixture. Add grated apple and blackberries. Bake for 60-75 mins

280g plain flour, 225g sugar, 4 eggs, 170ml veg oil, 2 tsp baking powder, 1.5 tsp bicarb , 1 tsp salt, 1 tsp cinnamon,  2 large cooking apples (grated) 100g blackberries Oven to fan 160c, oil the sides of the cake tin (23cm) & line tin. Sift flour into bowl and add salt, cinnamon, baking powder, bicarb & sugar and mix. Beat eggs and add to the oil and mix. Fold the oil/egg mixture into the cake mixture. Add grated apple and blackberries. Bake for 60-75 mins

Apple & Blackberry Cake

280g plain flour, 225g sugar, 4 eggs, 170ml veg oil, 2 tsp baking powder, 1.5 tsp bicarb , 1 tsp salt, 1 tsp cinnamon, 2 large cooking apples (grated) 100g blackberries Oven to fan 160c, oil the sides of the cake tin (23cm) & line tin. Sift flour into bowl and add salt, cinnamon, baking powder, bicarb & sugar and mix. Beat eggs and add to the oil and mix. Fold the oil/egg mixture into the cake mixture. Add grated apple and blackberries. Bake for 60-75 mins

Based on a Jamie Oliver recipe. 200g butter or marg 200g demerera sugar 150g ground almonds 100g polenta 3 eggs 1 tsp vanilla extract 1tsp gluten free baking powder Juice & zest of orange 3 tbsp icing sugar Beat butter & sugar, beat in eggs, then fold in orange zest, polenta, almonds, baking powder. Put in 8" square lined & greased tin. Bake 160 deg. fan for c. 40/45 mins. Prick all over and pour over mixture of orange juice & icing sugar. Leave in tin to cool. Very fragile!

Orange Polenta Cake (gluten free)

Based on a Jamie Oliver recipe. 200g butter or marg 200g demerera sugar 150g ground almonds 100g polenta 3 eggs 1 tsp vanilla extract 1tsp gluten free baking powder Juice & zest of orange 3 tbsp icing sugar Beat butter & sugar, beat in eggs, then fold in orange zest, polenta, almonds, baking powder. Put in 8" square lined & greased tin. Bake 160 deg. fan for c. 40/45 mins. Prick all over and pour over mixture of orange juice & icing sugar. Leave in tin to cool. Very fragile!

Raspberry Bakewell Cake This is a Rachel Allen recipe. 150 g butter, softened 150 g caster sugar 2 eggs, few drops of almond essence ,50 ml milk, 150 g self-raising flour 150 g ground almonds 150 g fresh or frozen raspberries 25 g flaked almonds. Grease & line 20 cm cake tin with 6 cm sides. Heat oven to 160 fan. Cream butter and sugar, beat in eggs, essence & milk, fold in flour & ground almonds, add raspberries. Scatter over flaked almonds, bake for 50 -55 mins.

Raspberry Bakewell Cake

Raspberry Bakewell Cake This is a Rachel Allen recipe. 150 g butter, softened 150 g caster sugar 2 eggs, few drops of almond essence ,50 ml milk, 150 g self-raising flour 150 g ground almonds 150 g fresh or frozen raspberries 25 g flaked almonds. Grease & line 20 cm cake tin with 6 cm sides. Heat oven to 160 fan. Cream butter and sugar, beat in eggs, essence & milk, fold in flour & ground almonds, add raspberries. Scatter over flaked almonds, bake for 50 -55 mins.

3 cooking apples (half of them cut in chunks for cake mixture, rest sliced for top of cake) 187g softened butter 187g caster sugar 3 eggs 1.5 tsp vanilla extract 300g plain flower 2 tsp baking powder 1.5 tsp cinnamon 150g sour cream Then mix melted butter with another 1 tsp cinnamon and 2 tbsp granulated sugar and brush on top before baking at 160 fan for 40-50 mins

Apple & Sour Cream Cake

3 cooking apples (half of them cut in chunks for cake mixture, rest sliced for top of cake) 187g softened butter 187g caster sugar 3 eggs 1.5 tsp vanilla extract 300g plain flower 2 tsp baking powder 1.5 tsp cinnamon 150g sour cream Then mix melted butter with another 1 tsp cinnamon and 2 tbsp granulated sugar and brush on top before baking at 160 fan for 40-50 mins

4 oz soft margerine 4 oz caster sugar 6 oz self-raising flour 4 tablespoons milk 2 large eggs Grated rind of 2 limes Syrup: 3 tablespoons icing sugar mixed with 3 tablespoons fresh lime juice. Line a 2 lb loaf tin and set oven to 160 fan. Cream fat & sugar, add eggs, flour,  lemon rind & milk. Bake for c. 30-40 minutes. Pour over syrup while still warm and leave in tin til cold

Lime Drizzle Cake

4 oz soft margerine 4 oz caster sugar 6 oz self-raising flour 4 tablespoons milk 2 large eggs Grated rind of 2 limes Syrup: 3 tablespoons icing sugar mixed with 3 tablespoons fresh lime juice. Line a 2 lb loaf tin and set oven to 160 fan. Cream fat & sugar, add eggs, flour, lemon rind & milk. Bake for c. 30-40 minutes. Pour over syrup while still warm and leave in tin til cold

250g softened butter or marg, 280g self raising flour, 250g caster sugar, 1/2 tsp baking powder, 4 eggs, 150ml yoghurt or sour cream, 1 tsp vanilla extract, 1 tbsp cocoa powder, 50ml strong coffee. Oven to 160 fan. Grease 20x30cm baking tin & line. Mix everything together. Bake for 30-40 mins. Brush over another 50ml strong coffee when out of oven and still hot. Ice as desired

Cappuccino Cake

250g softened butter or marg, 280g self raising flour, 250g caster sugar, 1/2 tsp baking powder, 4 eggs, 150ml yoghurt or sour cream, 1 tsp vanilla extract, 1 tbsp cocoa powder, 50ml strong coffee. Oven to 160 fan. Grease 20x30cm baking tin & line. Mix everything together. Bake for 30-40 mins. Brush over another 50ml strong coffee when out of oven and still hot. Ice as desired

100g unsalted butter 100g caster sugar 90g polenta 100g ground almonds 2 eggs 100g blueberries 1 tsp baking powder 100ml yoghurt zest and juice of one lemon touch of milk if necessary Oven to 175 deg.  Line a loaf tin.  Cream sugar and butter. Whisk in eggs with some of the almonds.  Add lemon juice & zest, fold in polenta, rest of almonds, yoghurt, baking powder and half the  blueberries Add touch of milk, put in tin with rest of blueberries on top. Bake c. 45 mins, turn out when cool.

Blueberry & Lemon Polenta Cake (Gluten Free)

100g unsalted butter 100g caster sugar 90g polenta 100g ground almonds 2 eggs 100g blueberries 1 tsp baking powder 100ml yoghurt zest and juice of one lemon touch of milk if necessary Oven to 175 deg. Line a loaf tin. Cream sugar and butter. Whisk in eggs with some of the almonds. Add lemon juice & zest, fold in polenta, rest of almonds, yoghurt, baking powder and half the blueberries Add touch of milk, put in tin with rest of blueberries on top. Bake c. 45 mins, turn out when cool.

225g unsalted butter, 110g caster sugar, 225g plain flour ,110g cornflour, pinch of salt. Cream butter and sugar then add flours and mix to dough. Chill for 30 mins. Roll out between greaseproof sheets and cut shapes. Prick with fork. Place on buttered tray for 15 mins 175 deg

Valentine's Biscuits

225g unsalted butter, 110g caster sugar, 225g plain flour ,110g cornflour, pinch of salt. Cream butter and sugar then add flours and mix to dough. Chill for 30 mins. Roll out between greaseproof sheets and cut shapes. Prick with fork. Place on buttered tray for 15 mins 175 deg

200g unsalted butter, 200g caster sugar, 4 eggs, beaten, 200g self-raising flour, 50g chopped walnuts, 1tbsp coffee essence (or strong coffee). Oven to fan 160 deg. Grease two 20cm sandwich tins, line with greaseproof. Cream butter and sugar, add eggs, sift and fold in flour, fold in walnuts and coffee essence. Divide between tins and bake for 20-25 mins. Decorate with butter icing & half walnuts as desired

Coffee & Walnut Cake

200g unsalted butter, 200g caster sugar, 4 eggs, beaten, 200g self-raising flour, 50g chopped walnuts, 1tbsp coffee essence (or strong coffee). Oven to fan 160 deg. Grease two 20cm sandwich tins, line with greaseproof. Cream butter and sugar, add eggs, sift and fold in flour, fold in walnuts and coffee essence. Divide between tins and bake for 20-25 mins. Decorate with butter icing & half walnuts as desired

175g vegetable oil, 175g caster sugar, 1 tablespoon golden syrup, 2 eggs, 50ml milk, 300g sr flour, 1tsp bicarb, 1tsp mixed spice, 1 tsp ground ginger, plums halved and stoned, Demerara sugar in base of tin and place plums face down, mix dry ingredients, add wet ingredients, bake 175 deg for 45-55 mins

Spiced Plum cake

175g vegetable oil, 175g caster sugar, 1 tablespoon golden syrup, 2 eggs, 50ml milk, 300g sr flour, 1tsp bicarb, 1tsp mixed spice, 1 tsp ground ginger, plums halved and stoned, Demerara sugar in base of tin and place plums face down, mix dry ingredients, add wet ingredients, bake 175 deg for 45-55 mins

175 g unsalted butter 85 g golden caster 1/2 teaspoon vanilla extract 275 g plain flour, dollop of maple syrup, 50g chopped pecans. Oven to 175 fan. Melt butter and sugar, add vanilla then stir in flour, syrup & pecans. Mix to a dough and make into logs using clingfilm. Chill for 1 hour or freeze up to 3 months.  Slice log into 1/2 - 1 cm thick rounds, place on baking parchment on baking trays. Bake 10-12 mins. Cool for a few mins before placing on wire rack.

Maple & Pecan Biscuits

175 g unsalted butter 85 g golden caster 1/2 teaspoon vanilla extract 275 g plain flour, dollop of maple syrup, 50g chopped pecans. Oven to 175 fan. Melt butter and sugar, add vanilla then stir in flour, syrup & pecans. Mix to a dough and make into logs using clingfilm. Chill for 1 hour or freeze up to 3 months. Slice log into 1/2 - 1 cm thick rounds, place on baking parchment on baking trays. Bake 10-12 mins. Cool for a few mins before placing on wire rack.

175 g unsalted butter, 85 g golden caster 1/2 teaspoon vanilla extract ,275 g plain flour ,1 dessertspoon ground ginger, stem ginger pieces, Oven to 175 fan. Melt butter and sugar, add vanilla then stir in flour, ground and stem ginger. Mix to a dough and make into logs using clingfilm. Chill for 1 hour or freeze for up to 3 months.  Slice log into 1/2-1 cm thick rounds, place on baking parchment on baking trays. Bake 10-12 mins. Cool for few mins before placing on wire rack.

Ginger Shortbread Biscuits

175 g unsalted butter, 85 g golden caster 1/2 teaspoon vanilla extract ,275 g plain flour ,1 dessertspoon ground ginger, stem ginger pieces, Oven to 175 fan. Melt butter and sugar, add vanilla then stir in flour, ground and stem ginger. Mix to a dough and make into logs using clingfilm. Chill for 1 hour or freeze for up to 3 months. Slice log into 1/2-1 cm thick rounds, place on baking parchment on baking trays. Bake 10-12 mins. Cool for few mins before placing on wire rack.

This is a Florence Knight recipe. 265g unsalted butter, 100g caster sugar, 225g plain flour, 60g rice flour, sea salt. Line 8" cake tin. Beat butter, sugar, flours & good pinch of sea salt to form dough. Put dough into tray, prick with fork, put tray in freezer for 10 mins. Bake at 160 degC for 30-40 mins straight from freezer. Score into pieces and scatter more sugar and salt on top. Leave to cool in tin, then slice.

Traditional Shortbread

This is a Florence Knight recipe. 265g unsalted butter, 100g caster sugar, 225g plain flour, 60g rice flour, sea salt. Line 8" cake tin. Beat butter, sugar, flours & good pinch of sea salt to form dough. Put dough into tray, prick with fork, put tray in freezer for 10 mins. Bake at 160 degC for 30-40 mins straight from freezer. Score into pieces and scatter more sugar and salt on top. Leave to cool in tin, then slice.

175g unsalted butter, 85g caster sugar,  1/2tsp vanilla extract, 6 cardamom pods, 275g plain flour, zest of one orange. Melt butter, sugar and vanilla extract, cardamom seeds  (crush pods to extract seeds). Add to mixture with flour and orange zest. Make into log using clingfilm,  chill for one hour or overnight. Oven 175 fan 10-12 mins.

Orange and Cardamom Biscuits

175g unsalted butter, 85g caster sugar, 1/2tsp vanilla extract, 6 cardamom pods, 275g plain flour, zest of one orange. Melt butter, sugar and vanilla extract, cardamom seeds (crush pods to extract seeds). Add to mixture with flour and orange zest. Make into log using clingfilm, chill for one hour or overnight. Oven 175 fan 10-12 mins.

Melt 4 oz marg, 1 teasp bicarb mixed with 2 dessertsp. boiling water, 2 dessertsp. syrup. Then take off heat and add:- 1 cup self raising flour, 1 cup sugar, 1 cup cornflakes, 2 cups porridge oats, pinch salt. Form into balls, cool in fridge for 30 mins. Bake  on greased trays at 175 deg. for c. 12/15 mins.

Cornflake & Oat Biscuits

Melt 4 oz marg, 1 teasp bicarb mixed with 2 dessertsp. boiling water, 2 dessertsp. syrup. Then take off heat and add:- 1 cup self raising flour, 1 cup sugar, 1 cup cornflakes, 2 cups porridge oats, pinch salt. Form into balls, cool in fridge for 30 mins. Bake on greased trays at 175 deg. for c. 12/15 mins.