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Wednesday, March 19, 2014

Tea Time Lemon Bread Cake

Bread and cake both are my favorite. This is the combination of both. It tastes like cake and looks like bread. I feel this is the best combination for tea. It can also be served as a evening snack for kids. They will enjoy it for sure. The tangy lemon flavor and orange juice gives it a fresh and yummy taste.

Ingredients:
All purpose flour-2cups(when measured with 200ml container)
Sugar-1/4cup
Butter-1/4stick(30grms)
Milk- as required
salt pinch
Egg-1
Baking powder-1/2tbsp
Lemon zest-1tbsp
Orange juice-1/4cup
Golden raisins (optional)

Method:
Take two bowls. In one bowl break open egg and add sugar, melted butter, milk, lemon zest, orange juice and mix well. Now in another bowl take all purpose flour(Maida) , salt and baking powder and mix well. Now add this mixture to the egg mixture while stirring slowly. Mix well. Finally add golden raisins and just give a gentle stir. Pre heat the oven at 350F. Take a baking loaf pan ( 8 1/2 x 4 1/2 x 2 1/2) spray it with baking spray or coat it with oil and dust with flour. Transfer the bread mixture in to baking pan and bake for 30-40min at 350F. Insert tooth pick and when it comes out clean then it is done. Take the baking tray out of oven and let it cool for 5min then slice it and enjoy.
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Saturday, March 8, 2014

Chocolate Drops for Tea Time Treats

These odd little biscuits (cookies) are called Chocolate Drops, they come from The Dairy Book of Home Cookery, a rather retro cookbook I used for my April Random Recipe: Treacle Bites

As the Treacle Bites were such a success, I thought Id try one of the other recipes on the same page. The Chocolate Drops were not in the same league as the Treacle Bites but they are also very good and incredibly easy to make. They taste a bit like a chocolate Viennese finger or shortbread, very short in texture. Im not sure they were supposed to come out quite so lumpy as mine did, perhaps if I were more delicate in blobbing them onto the tray they might have looked better! My answer to that was to melt about 100g of white chocolate and dip the dark Chocolate Drops into it so they were half coated, that certainly improved the look of them and, I have to say, added to the general pleasure of eating them.

Chocolate Drops (makes 18 -20)
100g.4oz softened butter
50g/2oz caster sugar
1/2 tsp vanilla essence
90g/3 1/2 oz plain flour
15g/1/2oz cocoa powder

1. Cream butter with sugar and essence until light and fluffy.
2. Stir in flour sifted with cocoa
3. Drop 18 to 20 teaspoons of mixture, well apart, on to butter baking tray.
4. Bake just above centre of moderately hot oven (1190C/375F or Gas 5) for 17 minutes.
5. Leave on tray 1 or 2 minutes before transferring to wire cooling rack.
6. Once the Chocolate Drops are completely cold, melt the chocolate in a bowl over a pan of hot water and dip each biscuit into the melted chocolate to half coat it. Place on rack until the chocolate has set.
6. Store in airtight tin.

Printable Recipe

The theme for Tea Time Treats this month is Biscuits and Cookies so I am entering these Chocolate Drops. Tea Time Treats is organised and hosted alternately by Karen at Lavender and Lovage and Kate at What Kate Baked.