Eggs Flour Sugar

LEMON CHEESECAKE GINGERNUTS

Lemon cheesecake gingernuts! Find the recipe at eggsfloursugar.com
Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com

I came home for the weekend to see my parents, and couldn't resist fitting in a couple of bakes. There is so much more space in my parent's kitchen in comparison to mine, so baking is a much more relaxing experience than normal! I was flicking through a few of my mum's recipe magazines and came across one in the Sainsbury's magazine for lemon cheesecake gingernuts. Using my mum's food processor they were so easy to make, one day a food processor will be mine (ideally a mint green kitchen aid...I can dream).


Ingredients

  • 500g block of puff pastry
  • 4 apples
  • 2 tbsp caster sugar
  • Juice of half a lemon
  • 1 litre cold water
  • 1 tbsp icing sugar, optional

For the frangipane

  • 125g butter, softened
  • 125g caster sugar
  • 125g ground almonds
  • 2 large eggs
  • 1 tbsp flour

Makes 12

  1. Preheat the oven to 200 degrees celcius.
  2. To make the frangipane, cream together the butter and sugar until light and fluffy. Beat in one egg at a time, and then fold in the flour and ground almonds until well combined. Set aside in the fridge until needed.
  3. To make the apple filling, quarter the apples, remove the cores, and slice thinly. Add the apples, sugar, lemon juice and water to a pan and heat on a medium heat for around 8 minutes, until the apples are softened and can be curled but are still holding their shape. Drain and place on kitchen towel to absorb the excess moisture.
  4. Roll out the pastry block until it is around ?cmx?cm. Spread the frangipan mixture over the pastry, and then slice horizontally into 2cm wide strips.
  5. For each strip, lay down the apple slices slightly overhanging the top of the pastry strip, making sure to leave a small margin of pastry on the edge to stick it together later. Roll up the strip as tightly as possible, and then place on a baking tray covered in baking paper.
  6. Bake for around 20 minutes, or until the pastry is golden and crisp. Cool on a wire rack and then sprinkle with icing sugar.

I was so pleased with how these turned out, my boyfriend even said they were one of the best things I've baked. I was slightly disappointed with how the apple skins lost their colour when softening them in the water, as I thought they'd stay pink, but I think the pastries still look pretty.

I found they worked much better when I left a bit of pastry at the end of each strip to stick down onto the pastry once rolled up, so it stayed together as a circle. The buttery frangipane against the slight tartness of the apple is such a great combination!


Apple frangipane pastries! Find the recipe at eggsfloursugar.com

APPLE FRANGIPANE PASTRIES

Apple frangipane pastries! Find the recipe at eggsfloursugar.com
Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com Ingredients ready for some apple frangipane pastries. Find the recipe at eggsfloursugar.com
Preparing apple frangipane pastries. Find the recipe at eggsfloursugar.com Preparing apple frangipane pastries. Find the recipe at eggsfloursugar.com Preparing apple frangipane pastries. Find the recipe at eggsfloursugar.com

I had a request for a frangipane based bake at the weekend, and I had a picture in my head of a flower shaped pastry so I thought I would try and recreate it!

To make the frangipan I used a recipe from Delicious Magazine which they used as a part of a tart, but I've included this in my recipe below.


Ingredients

  • 500g block of puff pastry
  • 4 apples
  • 2 tbsp caster sugar
  • Juice of half a lemon
  • 1 litre cold water
  • 1 tbsp icing sugar, optional

For the frangipane

  • 125g butter, softened
  • 125g caster sugar
  • 125g ground almonds
  • 2 large eggs
  • 1 tbsp flour

Makes 12

  1. Preheat the oven to 200 degrees celcius.
  2. To make the frangipane, cream together the butter and sugar until light and fluffy. Beat in one egg at a time, and then fold in the flour and ground almonds until well combined. Set aside in the fridge until needed.
  3. To make the apple filling, quarter the apples, remove the cores, and slice thinly. Add the apples, sugar, lemon juice and water to a pan and heat on a medium heat for around 8 minutes, until the apples are softened and can be curled but are still holding their shape. Drain and place on kitchen towel to absorb the excess moisture.
  4. Roll out the pastry block until it is around ?cmx?cm. Spread the frangipan mixture over the pastry, and then slice horizontally into 2cm wide strips.
  5. For each strip, lay down the apple slices slightly overhanging the top of the pastry strip, making sure to leave a small margin of pastry on the edge to stick it together later. Roll up the strip as tightly as possible, and then place on a baking tray covered in baking paper.
  6. Bake for around 20 minutes, or until the pastry is golden and crisp. Cool on a wire rack and then sprinkle with icing sugar.

I was so pleased with how these turned out, my boyfriend even said they were one of the best things I've baked. I was slightly disappointed with how the apple skins lost their colour when softening them in the water, as I thought they'd stay pink, but I think the pastries still look pretty.

I found they worked much better when I left a bit of pastry at the end of each strip to stick down onto the pastry once rolled up, so it stayed together as a circle. The buttery frangipane against the slight tartness of the apple is such a great combination!


Apple frangipane pastries! Find the recipe at eggsfloursugar.com

FEEL GOOD FLAPJACKS

Feel good flapjacks! Find the recipe at eggsfloursugar.com
Ingredients ready for some feel good flapjacks. Find the recipe at eggsfloursugar.com Ingredients ready for some feel good flapjacks. Find the recipe at eggsfloursugar.com Feel good flapjacks. Find the recipe at eggsfloursugar.com

I had some old bananas left over but didn't want to make banana bread which is what I usually do, so google lead me to a recipe which uses bananas to make flapjacks.

I adapted a recipe I found on BBC Good Food to make use of what I had in the cupboard. I'm not usually one for trying to make a healthy alternative of something sweet, I'd rather eat the real deal, but these seemed like they were worth a go!


Ingredients

  • 50g butter plus a little extra for greasing
  • 2 tbsp smooth peanut butter
  • 2 ripe bananas, mashed
  • 1 apple, peeled and grated
  • 250g porridge oats
  • 85g apricots, chopped
  • 100g raisins
  • 85g sunflower seeds

Makes 12

  1. Preheat oven to 160C/140C fan/gas 3 and grease and line a 20cm square tin with baking paper.
  2. Heat the butter, peanut butter and honey in a pan until melted.
  3. Take off the heat and add the mashed banana, apple and 100ml hot water, and mix to combine.
  4. Add in the oats, the dried fruit and the seeds and stir until everything is combined.
  5. Pour into the tin and flatten out the surface.
  6. Bake for 55 minutes until golden, and leave to cool in the tin before cutting into 12 pieces.

For me, a flapjack should be soft and moist, and these definitely were. They were quite soft when they came out of the oven, so it's definitely best to leave them to cool for a while in the tin so they don't crumble up. I was intending on adding in some cinnamon, but although I forgot these were still great and full of flavour.