Savoury Scones

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.

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makes 10

200g plain flour (1 3/4 cups)

1 1/2 tsps baking powder, levelled off

40g dairy-free spread

1 tbsp marmite mixed with 1 tbsp boiling water

1 tsp oregano

1 tbsp nutritional yeast

120 ml oat milk

glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.

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Chocolate and Vanilla Yo-Yo Cookies

What crazy and unpresidented  times we are living through! I don’t think that even a few weeks we could have imagined lock down, and certainly not lock down for 1/4 of the world’s population. We didn’t know what social distancing meant, loo roll and pasta shortages were something we couldn’t imagine and coronavirus was nowhere near home. At times it seems like we’re living through a badly written disaster movie, if only a super hero would come and save us all. Although on this occasion the super heroes will be the medical staff who are looking after the sick and putting their own health in danger.

A few days ago I was reading the news all the time and feeling pretty anxious, upset and overwhelmed about the whole situation. It all looked so bleak. Now, I’ve decided to step away from the news, just dip in occasionally and instead focus on cooking. I’ve certainly got enough time to develop those recipes that have been on the back burner! I also have lots of ideas for using simple store cupboard ingredients to make delicious tasty meals, so keep tuned for some exciting cooking and baking ideas.

But first, I think we need some sweet luxury, something pretty, tempting, and delicious to add a ray of sunshine into the otherwise bleak outlook.

These Chocolate and Vanilla Yo-yo cookies are not only as pretty as a picture, but sweet and crumbly with a super rich chocolate filling. The sort of cookie to give a metaphorical hug (just what we need right now) whilst having a hot drink. Do be careful with Bird’s custard powder, some is safe and some contains milk. If you can’t find the safe one just sub for cornflour.

Stay safe everyone x

Chocolate and Vanilla Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla essence

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar and vanilla until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes until only a hint of colour on the edges
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the chocolate cream.
  9. Dust with icing sugar if desired

Chocolate Cream

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tsp dairy-free milk (if needed)

25g melted dairy-free chocolate

    1. Whisk the margarine  with the icing sugar until it is all incorporated, adding the milk if the mixture is too stiff. Stir in the melted chocolate.

Mini Double Chocolate Muffins

These are my recreation of those mini muffins people buy in tubs from the supermarket! They’ve always looks so useful and appealing, but are sadly not suitable for us.

Both girls tried to eat school lunches for ages, but we came to realise that whilst the schools really tried, the lack of choice and the fact it often wasn’t to their taste, meant they both hardly ate any lunch. I think the difficulty is that the schools have to cater for everyone and so there ended up being one generic ‘free-from’ meal which hardly compared to the exciting options everyone else was tucking into!

So we have moved to packed lunches which means they both definitely eat something, but it is hard to find interesting, different things to include (especially as they generally like different things!). There’s so few shop bought options, and luckily since I love to bake, I try and make a variety of different tasty sweet treats to add. These muffins totally fit that bill; not only are they lunch box sized, but you can also freeze them and add them frozen to defrost for lunch time – a total godsend on busy work/school days!

Mini Double Chocolate Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes about 36-48 depending on the size of your mini-muffin tin

2 cups plain flour

2/3 rds cup caster sugar

1 tbsps baking powder

1/4 tsp salt

2 tbsps cocoa powder

1/2 cup melted dairy free margarine

2/3 rds cup dairy free milk

1 cup dairy free yogurt

1/3 cup dairy free chocolate chips or chopped chocolate

  1. Preheat the oven to 190 degrees centigrade. Line a mini muffin tin with paper liners.
  2. In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in most of the chopped chocolate/chocolate chips
  3. Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
  4. 1/2 to 2/3rds fill each muffin case (depending if you want a muffin top or just a domed mini muffin) and then top each with a couple of choc chip/lumps of choc to give an appealing finish
  5. Bake for 12 minutes until they are puffed up and a knife comes out clean.
  6. Remove from the oven and cool on a wire rack. One cool eat, keep in a tin or freeze.

Stollen (egg-free, dairy-free and nut-free)

I have a fondness for Stollen and it’s been on my Christmas recipe to-do list for some years. Somehow it’s always felt a little out of reach to make it friendly enough for the family. Clearly any yeasted dough filled with marzipan doesn’t fit the nut-free criteria! Then I came across this recipe for nut-free marzipan and all the pieces fell into place – friendly Stollen here we come!

Stollen

(dairy-free, egg-free, can be nut-free, soya-free, peanut free, vegan and vegetarian)

 

makes one Stollen

100g mixture of dried fruit and candied citrus peel

90ml apple juice

1 tbsp fast-action dried yeast

250g flour

50g caster sugar

1/2 tsp cinnamon

1/2 tsp mixed spice

pinch of salt

1 tbsp dairy-free margarine

60ml dairy-free milk

125g marzipan or nut-free marzipan

1 tbsp melted dairy-free margarine

icing sugar to dust

  1. Soak the dried fruit and citrus peel in the apple juice for at least half an hour
  2. Mix together the flour, sugar, yeast, salt and spices. Rub in the dairy-free margarine until the mixture resembles breadcrumbs. Stir in the dairy-free milk and dried fruit and the juice they’re soaked in. Bring to a dough and then knead until smooth.
  3. Cover the bowl and leave double in size which will probably take an hour or two.
  4. Knock back and roll out to a rectangle. Roll the marzipan into a sausage and place in the middle of the rectangle of dough.
  5. Fold it up and then use the side of your hand to make an indentation down the length of the dough. Transfer to a lined baking sheet.
  6. Cover and leave to rise for at least half an hour.
  7. Preheat the oven to 180 degrees Centigrade
  8. Bake for about 40 minutes until risen and golden all over.
  9. Remove from the oven, brush with melted margarine and generously dust with icing sugar

Mocha Biscotti

This year I’m intending on making lots of my Christmas presents, well that’s the plan! I’ll have to see if life, work and the new puppy let that happen…

To me it seems like this is the right time to take a little step away from consumerism and reconnect with the the homemade. I also think it makes the festive season seem particularly special; that extra effort in making gifts for people adds an extra touch of love and I hope makes both the giver and receiver equally happy.

Along with the jams, chutneys and chocolate truffles (I’ve got a cracking new recipe coming up next), these biscotti make a wonderful gift. They keep well and are just perfect with coffee or something stronger 😉 over the festive season.

Biscotti may seem tricky to make but in reality they just need a little extra time to be double baked, first as a large log and then sliced. The resulting crispy slices keep well and are robust enough to make fantastic gifts.

I’ve given these biscotti a mocha flavour which i think works particularly well when it’s cold and dark; there’s something so cosy about the combination of coffee and chocolate. Don’t worry about it being an ‘adult’ taste, it works wonderfully with decaf and it’s more a tinge of coffee rather than a full whack in the chops!

Mocha Biscotti

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24 biscotti

250g or 2 cups plain flour

2 tsps baking powder

pinch of salt

200g or 1 cup caster sugar

50g dairy-free chocolate, chopped

120ml sunflower oil

120ml dairy-free milk (made up of 1tbsp instant coffee powder and 1 tbsp hot water topped up to 120ml with dairy-free milk)

30g dairy-free chocolate, melted (to drizzle on top)

  1. Preheat the oven to 180 degrees Centigrade/Gas Mark 4
  2. Line a cookie sheet with baking parchment
  3. Sift together the flour, baking powder and salt. Stir in the sugar and chocolate chips.
  4. Make a well in the centre and pour in the oil, dairy-free milk mix. Bring together to a wet and sticky dough.
  5. Form into one or two log shapes on the lined baking sheet. (they spread out quite  a lot so make them smaller than you think unless you want long biscotti!) Brush with the dairy-free milk.
  6. Bake for 30-35 minutes until cooked through and starting to turn golden around the edges.
  7. Cool briefly, then cut into even slices. Return to the baking sheet and bake for a further 5-10 minutes, turn the slices over and cook for 5-10 minutes more. You want a uniform slightly golden tinge, but no particularly dark areas.
  8. Cool on a wire rack. Once completely cool, drizzle or dip into the melted chocolate
  9. These keep well, in an airtight container for a week or so.

 

Bonfire or Christmas Spice Scones

I’m not one for a milky coffee but I do like the sound of the seasonal varieties that are sold in the big golf shop chains. Bonfire and pumpkin spice sounds so warm and appealing and just the right kind of taste for these cold winter months. So to avoid missing out, I’ve added the same warm spices to these delightfully light and fluffy spiced clouds of pure pleasure!

After the awful scones we had in a 5*hotel (see previous post!) I felt I had to post a better recipe  – One Aldwych if you’re reading look here for a good dairy and egg-free scone recipe 😉 These scones are spot on every time, light, fluffy and delicate; absolutely nothing like the almost inedible hard biscuits we got in the fancy tea!

I’ve provided two different spice varieties; one more autumnal and the other with a bit more of a Christmas feel but adding clementine and lemon zest to the mix.

Spiced Scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

Makes about 12

1/2 tsp mixed spice

1/2 tsp ginger

1 tsp cinnamon

pinch ground cardamon

(zest of 1 lemon and 1 clementine for Christmas spice)

220g plain flour

1 and 1/2 tsps baking powder

2 tbsp dairy-free margarine

2 tbsp soft brown sugar

Pinch of salt

Up to 100ml dairy-free milk

1-2 tbsps Demerara sugar

1 tbsp dairy-free milk

  1. Preheat the oven to 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together all the spices (plus zests if making Christmas spice)
  4. Mix together the flour, salt, baking powder, sugar and most of the spice mix spices. Rub in the margarine until the mixture resembles fine breadcrumbs.
  5. Pour in some of the dairy-free milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
  6. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  7. Brush the tops with dairy-free milk and sprinkle over some Demerara sugar and the remaining spice mix
  8. Bake for 20-25 minutes until well risen and golden on the tops and bottoms
  9. Cool on a wire rack