A little, but lovely, tweak and a recipe for today...
Some recipes that found their way into my hampers...
Christmas granola
Follow the original recipe, but add extra nuts of choice (I used brazil nuts, along with flaked almonds and walnuts) before toasting. Once cooled add cranberries that you have dusted with ground cinnamon - place 3 tsp of cinnamon in a freezer bag, then add your cranberries and shake until the berries are thoroughly dusted. This adds a lovely flavour to the milk in the morning :-)
Mustard and Herb biscuits for cheese
225g plain flour (you could cut this to 175g and add 50g of oatmeal if you wish)
25g caster sugar
2 tsp baking powder
50g butter, diced
25g lard, diced
3 tbsp milk
2 tsp Dijon mustard
A good sprinkle of dried herbs (in the summer, grab and chop a selection of fresh herbs from the garden!)
Salt and pepper
Put the dry ingredients into a bowl.
Rub in the butter and lard (or whizz it up in a food processor).
Mix together the milk and mustard before pouring it into the breadcrumb mix until you have a soft dough.
Roll out the dough as thin as you want - the dough will rise, so bear this in mind. You can have thick biscuits or try to make thinner cracker style ones...
Stamp out your shapes and place on a greased baking tray or two.
I topped mine with mustard seeds gently pressed into the top of the dough, but they fell off once cooked! Next time, I might just stir a few into the dough mix instead.
Bake at 200 C for 10-12 mins.
Great with cheese or pate, but eat within 5 days!
Christmas granola
Follow the original recipe, but add extra nuts of choice (I used brazil nuts, along with flaked almonds and walnuts) before toasting. Once cooled add cranberries that you have dusted with ground cinnamon - place 3 tsp of cinnamon in a freezer bag, then add your cranberries and shake until the berries are thoroughly dusted. This adds a lovely flavour to the milk in the morning :-)
Mustard and Herb biscuits for cheese
225g plain flour (you could cut this to 175g and add 50g of oatmeal if you wish)
25g caster sugar
2 tsp baking powder
50g butter, diced
25g lard, diced
3 tbsp milk
2 tsp Dijon mustard
A good sprinkle of dried herbs (in the summer, grab and chop a selection of fresh herbs from the garden!)
Salt and pepper
Put the dry ingredients into a bowl.
Rub in the butter and lard (or whizz it up in a food processor).
Mix together the milk and mustard before pouring it into the breadcrumb mix until you have a soft dough.
Roll out the dough as thin as you want - the dough will rise, so bear this in mind. You can have thick biscuits or try to make thinner cracker style ones...
Stamp out your shapes and place on a greased baking tray or two.
I topped mine with mustard seeds gently pressed into the top of the dough, but they fell off once cooked! Next time, I might just stir a few into the dough mix instead.
Bake at 200 C for 10-12 mins.
Great with cheese or pate, but eat within 5 days!
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