Monday, 21 April 2014

Baking day

I got up early to start the bread oven...

I'm a heavy smoker

...and made all of this...

The busy baker well as a pizza and a coca de vidre (flat very thin bread with sugar and aniseed, cooked very fast in the hottest oven possible).

The piped biscuits (they look like they've been plopped rather than piped - I'm not a qualified piper) are gluten free. The recipe, adapted from my Good Housekeeping Cookery Book, 1985 edition, is:

125g butter
50g icing sugar
65g rice flour
65g oatmeal flour
A quarter level teaspoon of baking powder
Nutmeg, grated
1 tablespoon of milk, to soften the dough.

Heat the bread oven. In my case this means starting 3-4 hours earlier, burning oak logs in the oven to get it up to temperature. Aim for 190ºC. Line a large baking tray with baking parchment (greaseproof paper.)

Beat butter until smooth and creamy, sift in sugar and beat lots until pale and airy.

Sift in flour and baking powder, add nutmeg and beat. Add a little milk to soften the mixture. Put into piping bag and, er, make a splodge onto the baking parchment. And then lots more splodges until you've used it up. Bake for 20 mins approx.

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