This bake is a well loved goodie in our family, it can be found in many cookbooks and the vintage recipes are definitely the best.
Going back to my Kenwood Recipe Book c1960 I will be baking something both my grandmothers made time and time again.
Todays recipe is Coconut Macaroons, and if you are looking for something simple with minimal washing up then this recipe is for you.
Laid out on my bench is: 3 egg whites, 2 teaspoons flour, 8oz sugar, 8oz desiccated coconut, vanilla essence (approx 1/2tsp).
Starting off with separating my eggs I beat the whites in my Kenwood mixer until stiff, (don’t throw the yolks away as I have the most delicious recipe using only the yolks – Let me know below if you would like this), lowered the speed to 2/3 and put in my flour. Next to go in was the sugar and I whisked that until it was glossy. Lastly I folded in the vanilla essence and coconut with a spatula.
You will have a lovely bowl of coconut gloss now, I used a paper lined tray for my baking so that I didn’t risk any sticking. I will need to head down to invest in some silicone sheets soon, with all this baking going on.
Drop spoonfuls onto your baking sheet and bake in a fan bake oven at around 160C or just below 180C if you are not using the fan, for around 25 minutes.
I got two trays of pretty decent sized golden macaroons, they have the right amount of crunch on the outside with a lovely chewy coconutty centre.
Hope you enjoyed this quick and easy bake, don’t forget to like and leave a comment if you would like my egg yolk only cake recipe.
Welcome back to my lovely readers, I thought I might go in a different direction this week, from my usual sweet bakes.
I don’t think you could find many out there that don’t love one of these delicious beauties heated with butter and lashings of golden syrup. Yes today I’m heading into the wonderful world of the golden crumpet!
The glorious crumpet is said to have originated in Wales and the earliest recipe was written way back in 1769. Originally cooked on a iron griddle pan over an open fire, which you will be relieved to know I won’t be attempting today. 😁 No need to ring the fire brigade, lol.
I started out with a quart of milk warmed, this is rather a lot so make sure you have plenty left over for your accompanying cuppa. A quart is equal to 4 cups or 1 litre of liquid. I then added 1/2tsp of salt and 1 1/2 ounces of yeast and stirred that up to froth. This recipe doesn’t actually give any quantities other than the milk so I used a bit of previous knowledge of breads and a bit of good luck.
When adding the flour you need to make sure the dough is more like a batter than a dough, so more on the pouring scale. Then I exercised a bit of patience, yes I know, I’m learning. 😁 Leaving it to sit for at least half an hour to rise and get all ‘bubbly’ (the technical term).
Now make sure you have more than one crumpet ring or you will be stood at the cooktop until your legs give way (gained from experience 😁). Spray oil is a fantastic invention to grease the rings before filling with batter, making them much easier to remove.
I cooked them in a hot pan until they were golden on both sides. When you flip over with a spatula you may get some oosing of batter, no problem, just push the ring down and this gets chopped off so they are all evenly round.
If you manage to wait until they are all cooked you can heat or toast them, or you can eat them deliciously hot off the stovetop with a cute little butter pat and some golden or maple syrup.
Please don’t forget to let me know how you get on with your crumpet adventure and don’t forget to tune in for more Mrs Beeton’s adventures!
These dessert biscuits are fantastic for Holiday treats in the lead up to Christmas!
Halloween is over and I am definitely one of those Christmas fanatics – so bear with me here.
My latest bake is a lovely soft biscuit with a outside crunch and as Mrs Beeton says “With whatever the preparation is flavoured, so are the biscuits called, and an endless variety can be made in this manner”. So go with whatever flavour your little heart desires – today I chose ground ginger to add to my biscuit batter to get everyone in the Christmas spirit.
As per the usual routine I started off with my ingredients set out ready to go. The recipe needs; 1 lb Flour, 1/2lb Butter, 1/2lb Sifted Sugar, the Yolks of 6 eggs and flavouring to taste. If your mind is blank as to options for flavouring here are some ideas – Cinnamon, Lemon zest, Currants, Ground ginger, Cocoa powder…let your imagination soar. If you are feeling fancy, make half and half different flavours!
Soften your 225g (Yeah I know, it’s a lot!) of Butter and beat it vigorously until it resembles cream instead of butter. I used my mixer for this so as not to wear out my arms this early in the bake, haha. Then I added in the flour “by degrees”, which is just really a posh way of saying ‘a bit at a time’ until it is mixed in. Then in went the icing sugar and the flavouring, and followed up by your lovely egg yolks (previously beaten until light and frothy).
Your mixture will end up a soft dough, but still be able to be moulded with your hands into tablespoonful balls. This mixture made 5 trays of cookies, but you can reuse your trays after removing the cooked biscuits if you don’t have a neverending supply of cookie trays. Grease and flour, or line them with baking paper – the reusable type is a fantastic save for the environment, it may be more expensive to start with, but in the long run it is worth it.
The cookies need to go into a ‘slow oven’ for around 15 minutes, making sure they don’t gain too much colour (don’t burn them – it does not add to the flavour, haha). I put my oven at around 160 degrees Celsius and this worked well.
The average cost back in the day was apparently 1s, 6d to make these and you will get around 4 dozen biscuits out of the one dough. This is why it is such a fantastic recipe to make and gift for Christmas, or pop it on the table to let the gannets help themselves as my family did. I started out with 52 and now have one plateful left, that’s how moreish they are. I think they would look super cool decorated with some red or white royal icing and a cherry on top.
I hope you enjoyed this bake and I hope you come back to visit me again soon. I am over the moon with this fabulous new website and have to credit Yellow Banana Design for all their hard work. Remember if you are a fan of YouTube also this recipe will be up to view on there very soon under Sweet Sensations NZ.