How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
Author: 
Recipe type: Baking
 
Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
Ingredients
For the Base
  • 125g Butter, softened
  • 125ml Caster sugar
  • 1 Egg, Beaten
  • 5ml Baking powder
  • Pinch of salt
  • 500g Fruit mince
For the Topping
  • 250ml Sugar
  • 310ml Shredded coconut
  • 1 Egg, beaten
  • 50g Ground almond
Instructions
  1. For the first step, measure out the softened butter and caster sugar and beat one egg.
  2. For the second step, sift the flour, baking powder and salt.
  3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
  4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
  5. Add the beaten egg and mix this in for 60 seconds.
  6. Swap out the whisk for the beater and add the sifted flour mixture.
  7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
  8. Grease an 8 inch square baking pan with butter.
  9. Pour in the pastry and spread it around the pan.
  10. Press it down lightly to smooth out the surface.
  11. Pour in the fruit mince and spread this evenly across the pastry.
  12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
  13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
  14. Pour this over the pan and spread it evenly without compressing the mixture.
  15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
  16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
  17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.

 

How to Make Mossbolletjies – South Africa’s Traditional Brioche – Aniseed Flavored Tear & Share Bread

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How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread
Author: 
Recipe type: Bread
Serves: 12-18
 
Mossbolletjies are a traditional South African bread. With sweetness and feathery texture of brioche, the flavor and aroma is enhanced with aniseed, and makes for the perfect tear and share bread.
Ingredients
  • 1kg Cake flour
  • 10ml Salt
  • 100g Sugar
  • 10g Instant yeast
  • 30g Whole aniseed (or fennel seed)
  • 100g Butter
  • 250ml White grape juice
  • 125ml Warm milk
  • 250ml Warm water
  • 30ml Sugar mixed with 30ml lukewarm water to brush after baking (optional)
Instructions
  1. Pour the cake flour into your stand mixer bowl, along with the salt, sugar, instant yeast and whole aniseed. If you can't find aniseed, substitute this with whole fennel seed.
  2. Mix this together and put it aside.
  3. Pour the grape juice into a small saucepan and add the butter. Heat this gently over medium low heat just until the butter has dissolved. Remove this from the heat.
  4. Finally measure out the warm milk and warm water.
  5. Place your mixer bowl on your mixer. Pour in the butter mixture, the water, and the milk.
  6. Attach the dough hook to the mixer and knead the dough for 2 minutes on the slowest speed, followed by 6 minutes on medium slow.
  7. Remove the bowl from the machine, cover it with cling-wrap and put this in a warm place to rise for 30 minutes or doubled in size.
  8. While the dough rises, line a large baking pan with parchment.
  9. Turn the dough out onto a floured work surface. The dough will be slightly sticky so you will need to flour the top of the dough as well.
  10. Knead the dough for about 3 minutes to knock it down. Once the dough is smooth, grab handfuls of the dough and squeeze them off from the main mass and arrange these tightly in the baking pan.
  11. You can make the balls as big or small as you like. I wand to present these as tear and share dinner rolls, so I have made mine a little bigger than normal.
  12. Cover the pan with cling-wrap and allow to rise again for 40 to 45 minutes in a warm place.
  13. Bake the rolls in a preheated oven at 180c or 350f for 25 to 30 minutes until deep golden in color.
  14. Remove from the oven and turn the buns out onto a rack to cool. Allow them to cool for at least 15 minutes before serving.
  15. These little wonders are so easy to make, and I guarantee they will steal the show.

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Baking Bread using Citric Acid and Soy Lecithin – using Dough Enhancers in Bread Baking

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Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Author: 
Recipe type: Bread
 
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients
Ingredients per Large Loaf
  • 625g Strong white bread flour
  • 45ml Milk powder
  • 20ml Caster sugar
  • 7.5ml Salt
  • 15ml Fast acting dried yeast
  • 45ml Oil
  • 400ml Water
If You Are Using Soy Lecithin and Citric Acid
  • 12g Soy lecithin
  • 1.5ml Citric acid
Instructions
  1. I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
  2. I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
  3. For the one loaf, I have split the water in half, and measured the oil.
  4. For the standard loaf, the water is in a single jug, accompanied by the oil.
  5. For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
  6. Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
  7. Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
  8. Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
  9. Close the mixer and allow this to mix for 8 minutes.
  10. Remove this from the mixer.
  11. This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
  12. Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
  13. To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
  14. Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
  15. Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
  16. Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
  17. In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
  18. This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
  19. I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.

 

How to Make Butter Spread – Homemade Spreadable Butter – How to Make Tub Butter!

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How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Author: 
Recipe type: Butter & Spreads
Prep time: 
Total time: 
 
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
Ingredients
  • 125g Softened butter (Not melted)
  • 80ml Oil (sunflower, canola or olive oil)
Instructions
  1. Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
  2. Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
  3. At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
  4. Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
  5. And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
  6. If you want your butter spread even softer, simply add a little more oil while mixing.

 

Supreme Burger Buns – Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!

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Supreme Burger Buns - Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!
Author: 
Recipe type: Bread / Dough
Serves: 12
 
Some time back I published a recipe for the best burger buns ever. You can check it out by clicking the onscreen link. Today we're going scientific and making the best best burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant yeast
  • 30ml Milk powder
  • 600ml Warm water
  • 20g Soy lecithin
  • 2.5ml Citric acid
  • 1 Egg, beaten
Instructions
  1. Place the flour and grated butter in your stand mixer bowl.
  2. Measure out the sugar, salt, instant yeast and milk powder.
  3. Measure out the warm water in two equal portions.
  4. Add the citric acid to one portion.
  5. Add the soy lecithin to the other portion.
  6. Use your stick blender to sheer the additives into the liquid.
  7. Place the mixer bowl on your mixer with the beater attached.
  8. Start the mixer and let it run for 2 minutes until the grated butter has been rubbed into the flour.
  9. Open the mixer and swap out out the mixer paddle for the dough hook.
  10. Pour in all of the other ingredients. (except the egg)
  11. Start the mixer and knead the dough for 8 minutes on medium low speed.
  12. Remove the bowl from the machine and cover with cling-wrap. Place the bowl in a warm place and allow the dough to rise for 60 minutes.
  13. During this time it will more than double in size.
  14. Turn the dough out onto a lightly floured work surface, flour the top of the dough and briefly knead it until it is knocked down.
  15. Weigh the dough and divide it into 12 equal portions.
  16. Working with one portion at a time, stretch the edges of the dough downward and fold it underneath the ball.
  17. Place the ball of dough on the work surface and use your fingers to complete the form by digging underneath the bundle and rotating the dough simultaneously.
  18. Transfer all of the formed buns to a baking sheet, leaving at least an inch and a half of space between the buns.
  19. Half fill a baking pan with boiling kettle water and place this on the bottom shelf of your oven.
  20. Place the buns in the center of your oven and set the temperature to 40c.
  21. Let the buns prove at this temperature for 60 minutes until more than doubled in size.
  22. After this time remove the buns from the oven and brush them with the egg. Brush carefully so as not to deflate the buns.
  23. Return the buns to the oven and reset the temperature to 200c or 390f until the buns are lightly golden on top.
  24. If the buns sound hollow when tapped they are ready to remove from the oven.
  25. Transfer the buns to a rack to cool.
  26. And there we have it, incredibly soft, springy and tasty burger buns ready for eating.

 

How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!

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How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!
Author: 
Recipe type: Bread
Cuisine: Portuguese
 
Portuguese rolls have their very own trademark crispy crust with a beautifully soft and springy crumb. They are really easy to make, however, due to the long and vigorous kneading required, I do suggest using a stand mixer.
Ingredients
  • 500g All-purpose flour
  • 7ml Salt
  • 10g Instant yeast
  • 315ml Warm water
Instructions
  1. Place the all-purpose flour, salt and instant yeast into your stand mixer bowl.
  2. Mix these together briefly, then transfer the bowl to your mixer.
  3. Attach the dough hook and pour in the water.
  4. Close the mixer and mix the dough on the slowest setting for 2 minutes.
  5. Increase the speed to medium-high and continue to knead for a further 8 minutes.
  6. At the end of the kneading, you will have a lovely soft, smooth dough that is only slightly sticky.
  7. Remove the bowl from the machine and cover with cling-wrap. Allow the dough to relax for 5 minutes.
  8. Remove the dough from the bowl, weigh it and divide it into 12 pieces for small rolls, 8 pieces for medium, or 6 pieces for large.
  9. Working with one piece at a time, stretch the edges of the dough to the bottom to form a rough ball.
  10. Place the dough on the work surface. Cup your hand over the dough and using a circular motion, form the dough into a smooth ball.
  11. Cover the dough balls with a damp tea towel and allow them to relax for 10 minutes.
  12. After this time, take one of the balls and slap it flat.
  13. Pull your hand backwards to roll the disc up into a sausage.
  14. Holding your hands at angles to the outer edge of the dough, continue rolling the sausage to form the pointed ends and fat center section.
  15. Scatter a generous layer of flour over a baking sheet and transfer the rolls to the sheet with the seam of the rolls facing upward.
  16. Allow the rolls to prove at 40c for 50 minutes and a humidity of 85%. I do this in a slightly warmed oven, sprayed with a misting of water.
  17. After 40 minutes of proving, remove the rolls from the oven, and set the oven to 200c to preheat.
  18. Carefully flip the rolls over and cover them with a tea towel until the proving time is over.
  19. When the oven has reached 200c, spray a misting of water into the oven and bake the rolls for 20 minutes until crisp and lightly golden.
  20. Remove the rolls from the oven and transfer them to a rack to cool for at least 15 minutes before serving.
  21. And here it is.... a crispy crust with an amazing soft, springy crumb.

 

How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

Amazing Pizza Dough Recipe – the Pizza Dough That Behaves at Home!!!

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Amazing Pizza Dough Recipe - the Pizza Dough That Behaves at Home!!!
Author: 
Recipe type: Pizza Dough
Cuisine: Italian
 
In today's episode we're going to look at an amazing pizza dough. The industry rule regarding pizza is you need supper high temperatures to bake and achieve the beautifully charred base and well browned rim. The problem is that almost no domestic home has an oven that can reach 350c or 662f. This dough will bake superbly at regular domestic oven maximum temperature of 250c or 482f. You will get a beautifully crisp, charred base and lovely coloring on the edges.
Ingredients
  • 500g Double zero or All Purpose flour
  • 20g Brewers yeast
  • 60ml Oil
  • 5ml Salt
  • 250ml Warm water
  • 1.25ml Sugar
Instructions
  1. Dissolve the sugar in the warm water.
  2. Pour the granulated brewer's yeast and stir this briefly to dissolve. Allow this to stand and activate for 10 minutes.
  3. Brewer's yeast is available in most food stores in the baking department alongside the baking yeast.
  4. After 10 minutes you will see a mass of froth on top the yeast.
  5. Pour in the oil and stir to combine.
  6. In your stand mixer bowl, add the flour and the salt. Try to use double zero or all purpose flour. You will get a better texture from these.
  7. Place the bowl on your mixer and pour the wet ingredients into the flour.
  8. Fit the dough hook and knead the mixture on medium low speed for 5 to 6 minutes.
  9. After this time you will have a beautifully soft dough that is not sticky at all.
  10. Remove the bowl from the machine, cover with cling-wrap and let the dough rise for 60 to 90 minutes until more than doubled in size.
  11. After this rising time, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  12. Weigh the dough and divide it into 4 equal pieces. Each piece will make a 30cm or 12 inch base.
  13. Working with 1 piece at a time work the dough into a disc shape, then roll it out to a 30cm or 12 inch pizza base.
  14. Dust the dough lightly with flour if it becomes slightly stick while rolling.
  15. To make up the pizzas, top with your desired toppings and bake in a preheated oven at 250c or 482f for 15 to 20 minutes.
  16. And there it is... the pizza dough that behaves at home.
  17. In the near future, I will be make a selection of classic pizzas using these bases.

 

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

How to Make Oat Crunchies – Delicious Oat & Coconut Crunchies at Home

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How to Make Oat Crunchies - Delicious Oat & Coconut Crunchies at Home
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
 
These super-crispy crunchy oat cookies are a healthier way to feed your cravings, and make a great snack at any time of the day. This recipe is super easy and really quick, and because of the dry mix, cleanup is a breeze.
Ingredients
  • 200g Rolled oats
  • 85g Desiccated coconut
  • Pinch salt
  • 175g All-purpose flour
  • 230g Brown sugar
  • 45g Golden syrup
  • 125g Butter
  • 5ml Bicarbonate of soda
  • 5ml Milk
Instructions
  1. Place the rolled oats, dessicated coconut, salt, all purpose flour and brown sugar in your mixer bowl.
  2. In a tumbler, combine the baking soda with a teaspoon of milk.
  3. In a bowl, melt the butter and syrup together.
  4. Pour the butter and syrup mixture into the mixer bowl, followed by the bicarb milk solution.
  5. Place the bowl on your mixer with the beater paddle attached.
  6. Mix this for 3 to 4 minutes until everything is well combined. This mixture will be dry and crumbly.
  7. Line a baking sheet with parchment and pour the mixture onto the parchment.
  8. Spread the mixture out evenly over the sheet and smooth off the surface with your sparula.
  9. Bake the crunchies in a preheated oven at 180c or 350f for 20 to 25 minutes until golden.
  10. Remove the baking sheet from the oven and cut the crunchies immediately using a knife or a dough scraper.
  11. Allow the crunchies to cool completely, then remove them from the tray.
  12. The cookies can be stored indefinitely in an air-tight container.

 

How to Make Crispy Golden Waffles – Classic Crispy Waffle Recipe

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How to Make Crispy Golden Waffles - Classic Crispy Waffle Recipe
Author: 
Recipe type: Dessert
 
Waffles are certainly among the most well known desserts and comfort foods served in high end and low end establishments across the world. Making a waffle is really easy, but making a great waffle takes a couple of extra steps.
Ingredients
  • 285g All purpose flour
  • 10ml Baking powder
  • 2.5ml Salt
  • 15ml Caster sugar
  • 3 Eggs
  • 105g Butter
  • 360ml Full cream milk
Instructions
  1. Sift the all-purpose flour, baking powder and caster sugar into a mixing bowl.
  2. Separate the eggs into 2 jugs, measure out the milk and melt the butter in your microwave.
  3. Pour the egg whites into your processor with whisk attached. Whisk the whites until nice and frothy and the whisk is starting to leave trails in the egg.
  4. Pour the white from the mixer into another bowl.
  5. Return the bowl to the mixer and add the egg yolks. Whisk these for a minute until well mixed then add the milk and melted butter. Stir this in thoroughly.
  6. Pour this into the flour mixture and stir it in briefly. Don't mix this until smooth. You want it to be mixed through but the batter must have a pebbly texture.
  7. Pour in the egg white and fold this in briefly until just combined.
  8. Heat your waffle iron following the manufacturers instructions. When the ready light comes on, pour in the require amount of batter for your machine.
  9. Very shortly after closing the iron large amounts of steam will rise from the machine. This steam will tell you when the waffle is ready, not the lights on the machine.
  10. After a few minutes the steam will almost stop... the waffles are ready to remove. Remove the waffles and continue with the remaining batter.
  11. Whisking the egg whites separately, using extra butter and following the steam signals will have you on the road to awesomely crispy, golden waffles.
  12. This recipe will make 12-16 Belgian style waffles.

 

 

 

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