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Makes 10–12 cookies
135g (5oz) unsalted butter
80g (3oz) caster sugar
80g (3oz) soft light brown sugar
1 large egg
½ tsp vanilla essence
190g (7oz) plain flour
½ tsp salt
½ tsp ground cinnamon
½ tsp bicarbonate of soda
100g (3½oz) dried apricots, roughly chopped
60g (2oz) ground almonds
20g (¾oz) flaked almonds, roasted
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line two baking sheets with baking parchment.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar until pale and fluffy. Add the egg and mix thoroughly on a medium-to-high speed, then add the vanilla essence and mix further.
3. Sift together the flour, salt, ground cinnamon and bicarbonate of soda. Add the dry ingredients to the creamed butter and sugar in two batches, mixing into a dough either by hand or using the freestanding mixer, then stir in the chopped apricots and ground almonds.
4. Break off pieces of the dough, about 2 tablespoons per cookie, then roll into balls and place on the prepared baking sheets. Allow five to six cookies per tray, making sure to space them evenly apart, with gaps of about 7cm (3in), as they will spread when baking.
5. Press a sprinkling of the flaked almonds on top of each cookie ball, then place in the oven and bake for 15–20 minutes or until a light golden brown in colour. Allow to cool for 10 minutes or so on the sheets before transferring to a wire rack.
LEMON AND THYME LOAF
Trust us, thyme really works in a sweet dessert. The combination of lemon and thyme is perfect – tangy and fresh.
Serves 8–10
FOR THE SPONGE
190g (7oz) unsalted butter, softened, plus extra for greasing
190g (7oz) plain flour, plus extra for dusting
Zest of 2 unwaxed lemons
3 tsp finely chopped lemon thyme leaves
190g (7oz) caster sugar
3 large eggs
1 tsp baking powder
¼ tsp salt
25ml (1fl oz) soured cream
FOR THE SOAKING SYRUP
40g (1½oz) caster sugar
Zest and juice of 1 lemon
2 tsp finely chopped lemon thyme leaves, plus extra sprigs to decorate
One 8.5 x 17.5cm (3½ x 7in)
loaf tin with 7.5cm (3in) sides
1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, lemon zest, thyme leaves and sugar to bring the ingredients together, then whisk on a medium speed until light and fluffy. Break the eggs into the bowl one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are well combined.
3. Sift together the flour, baking powder and salt, then add to the creamed butter and egg mixture in two batches and mix together lightly. Add the soured cream and then pour the batter into the prepared loaf tin.
4. Bake in the oven for 40–50 minutes or until the sponge is firm to the touch or a skewer inserted into the middle of the loaf comes out with no cake batter sticking to it.
5. While the loaf is cooking, make the syrup. Place all the ingredients in a small saucepan, along with 40ml (1½fl oz) of water. Bring this to the boil, allowing it to reduce by about half, then pour over the cooked loaf as soon as it comes out of the oven.
6. After adding the syrup, allow the loaf to cool a little in the tin, then transfer to a wire rack to cool completely before serving. Decorate with a couple of sprigs of lemon thyme.
APPLE BLOSSOM CUPCAKES
These were sold as part of our summer floral range and proved really popular. This recipe is ideal for more experienced bakers, and variations can be made using different flower teas and essences.
Makes 12–16 cupcakes
FOR THE SPONGE
4 tbsp apple iced-tea powder
3 tbsp just-boiled water
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
200ml (7fl oz) whole milk
2 large eggs
FOR THE FROSTING
4 tbsp apple iced-tea powder
50ml (1¾fl oz) whole milk
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Place the apple tea powder in a bowl, add the just-boiled water and allow to dissolve completely. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until all the ingredients are well incorporated and resemble fine breadcrumbs.
3. Place the milk in a jug with the eggs and apple tea and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until everything is mixed in and the batter is smooth.
4. Divide the batter between the paper cases, filling them up to two-thirds. Any remaining batter can be used to fill up to four more cases in a second muffin tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool down fully before adding the frosting.
5. To make the frosting, dissolve the apple tea powder in a small bowl with the milk. Using the electric whisk or the freestanding mixer with paddle attachment, slowly whisk the icing sugar with the butter until sandy in texture and no large lumps of butter remain. Gradually pour the tea-infused milk into the icing sugar and butter mixture. Once all the milk has been added, increase the speed to high and whisk until light and fluffy.
6. Top each cake with a generous spoonful of frosting, then gently smooth over with a palette knife, adding a swirl at the top if you wish.
7. To decorate with flowers, as in the photograph. Alternatively, you can finish the cakes with shop-bought decorations of your choice.
VARIATIONS
Cherry blossom cupcakes: Follow the previous recipe, replacing the apple tea powder in the sponge batter with 3 cherry blossom teabags. Put the teabags in a bowl, add 3 tablespoons of just-boiled water and leave to draw for 30 minutes. Add the brewed tea to the jug with the milk and eggs, retaining the teabags for use in the frosting. To make the frosting, first place the teabags in a small bowl with the milk, then leave to stand for 30 minutes. Remove the teabags from the milk, giving them a good squeeze to extract the maximum flavour, and mix the tea-infused milk with the butter and icing sugar, as in step 5.
Orange blossom cupcakes: Make as for apple blossom cupcakes, replacing the apple tea powder in the sponge with 1 tablespoon of orange blossom water and in the frosting with 3 teaspoons of orange blossom water. For the sponge, mix the tablespoon of orange blossom water with the milk in a jug, add the eggs and whisk together before adding to the dry ingredients as in step 3. For the frosting, first mix the orange blossom water with the milk and then mix with the butter and icing sugar.
APPLE STREUSEL CAKE
Imagine a moist apple cake … with apple crumble on top. Serve this with whipped cream, ice cream or custard.
Serves 8–10
FOR THE SPONGE
60g (2oz) unsalted butter, softened, plus extra for greasing
140g (5oz) plain flour, plus extra for dusting
100g (3½oz) caster sugar
1 large egg
½ tsp vanilla essence
1 tsp baking powder
⅛ tsp salt
80ml (3fl oz) whole milk
3 Granny Smith apples
FOR THE STREUSEL TOPPING
70g (2½oz) plain flour
½ tsp ground cinnamon
40g (1½oz) unsalted butter, chilled and diced
70g (2½oz) soft light brown sugar
One 20cm (8in) diameter
spring-form cake tin
1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the tin with butter and dust with flour.
2. First make the streusel topping. Sift the flour and ground cinnamon into a bowl. Add the butter and, using your fingertips, rub the ingredients together until they resemble breadcrumbs. Stir in the sugar and set aside while you make the sponge batter.
3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Add the egg and vanilla essence, and mix thoroughly, scraping down the sides of the bowl to ensure all the ingredients are fully incorporated.
4. Sift together the flour, baking powder and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well on a medium speed after each addition, scraping down the sides of the bowl, then repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared cake tin.
5. Peel, core and slice the apples into quarters and each quarter into three or four slices, depending on the size of the apples. Arrange the slices in concentric circles on top of the cake batter, then sprinkle with the streusel topping, making sure it forms an even layer.
6. Place in the oven and bake for 35–45 minutes or until it is golden brown on top and a skewer inserted into the middle of the cake comes out clean, with no uncooked mixture sticking to it. Set aside to cool, and then remove from the cake tin. This cake can be enjoyed warm or cold with some whipped cream, ice cream or custard.
GRASSHOPPER PIE
