Saturday, 25 February 2012

Soft Bread Baps

This is a super simple recipe for soft bread baps. Brilliant for burgers or sandwich baps. You can top with sesame seeds or poppy seeds, they are delicious just plain too!

7g (1 sachet) of active yeast
50ml Warm Water
230ml Warm Milk
30g Caster Sugar
0.5tsp Salt
50g Melted Butter
1 Egg
500g NEILL'S® Plain Flour

The How-To:
In a large bowl mix together the yeast warm water and warm milk.
Mix around a bit until the yeast dissolves.
Mix in the egg, sugar, salt and butter and combine together.
Beat in about 2/3 of the flour until combined and then gradually add the remaining flour until you get a soft dough.
Turn out onto a workbench and knead for 5 mins. The dough is quite sticky so flour your hands well.
Lightly grease a large bowl and place the ball of dough into it. Cover with a clean damp tea towel and allow to rise for 1 hour.
After an hour remove the dough from the bowl and punch down to knock it back.
Divide the bowl up into 6 pieces and roughly mould into balls.
Place on a baking sheet and press down slightly.
If you want to add sesame seeds or poppy seeds on top lightly brush with a little milk before sprinkling them on and lightly pressing them down.
Cover the dough again and allow to rise again for 30 mins.
Bake in the centre of the oven for 20 mins at 170c
Remove and either eat warm or allow to cool.

You're Done!

Sunday, 12 February 2012

Peanut Butter Fudge

Like melt in your mouth fudge? Like creamy peanut butter? These delicious cubes of heaven are super simple to make and take very little time and effort. This recipe makes between 50 - 60 cubes.

The Ingredients:
210g Butter
500g Icing Sugar
1.5tsp Vanilla Extract
250g Smooth Peanut Butter

The How-To:
Prepare a 8 x 8 inch square tin by lining with baking paper and greasing a tiny bit. If you don't have this exact size don't worry. As the fudge mixture will be so stiff that you will be able to spread it into part of a bigger tray and it should stay in that shape.
Place a heatproof bowl above a little water in a boiling pan. It is important that the water not touch the bottom of the bowl.
Place the butter and peanut butter into this bowl and allow to melt until the mixture is creamy and smooth.
Remove the bowl from the heat and stir in the vanilla extract.
Slowly add the icing sugar and stir into the mixture. Adding more until all 500g is mixed it.
Stir the mixture until it is very smooth with no lumps of sugar.
Spread into the prepared tin and smooth out the surface with a knife.
Place the tin in the fridge for about 2 hours.
Remove and cut up into cubes. 1x1 inch I think is the perfect size.
Place in a tub lined with baking paper and keep in the fridge. These last about 10 days in the fridge.

You're Done!

Saturday, 4 February 2012

Rocky Road Biscuits

Rocky Road Biscuits are a favourite biscuit for many. These couldnt be simpler and are excellent to make with children. Even if you make the biscuits first and allow them to make the rocky road topping.

The Ingredients:
80g Caster Sugar
180g Butter
240g NEILL'S®Plain Flour
1tbsp Milk
1tbsp Baking Powder
0.5tsp Vanilla Extract

Rocky Roading Topping:
200g Milk Chocolate
Mini Marshmallows
3 of the biscuits broken up into small pieces

The How-To:
Preheat the oven to 190c
Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture.
Add the 1tbsp of milk and 0.5tsp of vanilla extract.
Knead into a firm dough.
Roll out to aprox 3-4mm thickness. Remember flour your rolling pin too so it doesn't stick to your dough.
Using your favourite shaped cutter (about 7 or 8cm in diameter), circular is traditional. Cut out as many biscuits as possible from the dough.
Place as many biscuits as you can on a baking sheet, dont worry they dont spread very much, if at all.
Bake in the centre of the oven for 9 mins until light golden.
Remove from oven and allow to cool, they will crisp up a bit as they cool.

Now to make the Rocky Road topping.
Melt the chocolate in a heatproof bowl above a saucepan with a little boiling water. Do not fill the saucepan so much that the water touches the bottom of the bowl.
Remove the bowl of chocolate from the heat.
Allow to cool for 3-4 mins and then gradually add a handful of marshmallows at a time. Stirring well between each addition. Add the crumbled biscuit into the mix. As all marshmallows are different sizes you will have to gauge yourself how many you want to use. You want them completely coated in chocolate.
Place large tsp amounts of the mixture on top of the biscuits. Place in the fridge until set.

You're Done!