Easy, Fast Cinnamon Rolls

Ingredients

Rolls:

350g/12oz plain flour

4tsps baking powder

2tbsp sugar

1tsp ground cinnamon

100g/3.5oz butter, melted and extra for greasing

2 egg yolks

200ml/7 fl oz milk, extra for glazing

Filling:

1 tsp ground cinnamon

55g/2oz brown sugar

2 tbsp caster sugar

1 tbsp butter, melted

Icing:

125g/4.5 oz icing sugar, sifted

2 tbsp milk

Method:

Firstly combine the flour, baking powder, sugar and cinnamon in a bowl.  In a seperate container beat together the egg yolks, melted butter and milk.  Slowly add your wet mixture to your dry and combine well. Be aware, you may not need all your liquid.  You are looking for a soft, rollable dough consistency.

Your next step is to roll out into a vague rectangle shape. Approx. 10 inches by 12 inches.  Don't worry too much about ragged edges but feel free to cut straight edges.  As you can see I leave the edges wiggly.

To make the filling mix all ingredients together and spread evenly on the dough.  Roll the dough up, from the long side.

Slice the long roll into approximately 8 slices. I sliced the ends off the roll first to remove the wiggly ends.

Place the rolls side on into a greased, oven proof dish.  Brush the rolls with milk or egg wash.

Cook at 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the dish.

Mix the icing sugar with the milk and drizzle the icing over the rolls.

Sit back with a cuppa and enjoy!  This is more of a cakey style of cinnamon roll rather than the traditional bread version but it's great for a quick cinnamon roll fix!

Edible Gifts

Rocky Road (pictured)

300g dark chocolate

3 tbsp golden syrup

300g butter or margarine

300g digestive biscuits

200g white marshmallows

100g sultanas

Method

Melt the chocolate, golden syrup and butter in the microwave or over boiling water.

Put the digestives into a freezer bag, seal and hit with a rolling pin to break into small chunks.

Mix the sultanas, broken biscuits and marshmallows into the chocolate.

Line a tray (16cmx32cm) with cling film and spread the mixture into the tin and place in the fridge.  When the mixture is solid turn it out and cut into squares - as big as you like!

Cherry Shortbread

115g butter

55g caster sugar

1 tsp vanilla extract

175g plain flour

75g glace cherries, quartered.

Method

Preheat your oven to 170oc/Gas 3 and line the base of a 20cm square shallow baking tin.

Cream butter, sugar and vanilla until fluffy.

Sift in flour and combine to form breadcrumbs.  Turn onto a floured surface and work into a dough.

Roll out the dough to fit the tin and place inside.  You can use your fingers to push the dough into the corners to make a perfect fit.

Prick all over with a fork and place the cherries on top  I find lines are best as you can use them to mark out the 'fingers'.

Bake for 35 - 40 minutes until golden.  mark into the fingers while still hot then allow to cool.  Once they are cool they will snap along the lines.  If you wish you can sprinkle the fingers with golden caster sugar to finish.

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Chocolate Orange Bombe

For the Sponge
200g Self Raising Flour
200g Caster Sugar
3 large eggs
200g Self Raising Flour
1 tsp baking powder
3 tbsp cocoa powder

For the Filling
500g ricotta cheese
80g caster sugar
juice of 2 oranges and zest of 1 orange
100g dark choc chips

Method
Make the Sponge

1. Line 2 10 inch circle baking tins
2. Cream the butter and sugar until fluffy.
3. Add the eggs, flour, baking powder and cocoa powder.
4. Mix well and divide into the two tins
5. Bake for 7-8n minutes or until firm but springy to the touch.
6. Let cool.

Make the filling.

1. Mix the ricotta with the sugar until smooth and shiny.
2. Add the orange zest and juice and the choc chips.
3. Mix well.

Build the bombe.

1. Line your bowl with clingfilm
2. Cut one sponge into eight triangles (like a pizza) and with points to the base of the bowl line the bowl with the triangles.  Make sure all holes are filled with sponge.
3. Pour in the filling.
4. Place the other sponge on the top as a 'lid' and press down to seal.  It may help to use a small plate or saucer to help press this down.
5. Place in the freezer until frozen.

Before serving take the bombe out of the freezer, turn on to a plate and leave in the fridge for a couple of hours to allow the centre to soften slightly,


Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Vanilla Ice Cream

1 1/2 pints of whole milk
1 cup skimmed milk powder
1 1/2 tsp vanilla essence
6oz caster sugar

Put everything into a saucepan and slowly bring to the boil, stirring all the time.

As soon as the mixture begins to boil remove from the heat and pour into a bowl to cool.

Once the mixture is completely cool pour into your ice-cream maker for the specified length of time. With my machine I have to finish the freezing process in the freezer. This entailed me pouring my mixture into a freezeable container and placing in the fridge. Every hour I went in and stirred up the mixture woth a whisk, just to break up the ice crystals. I did this about 3 times before letting it freeze completely.

If you don't have a machine then you will need to do all the freezing in the freezer, just make sure you give it a stir every hour or so as it freezes, just to keep it smooth!

This ice-cream was great and I am very pleased, I think I will use it as a base for other flavours (as well as on its own!).

Red Onion Relish

Ingredients

2 large red onions, halved and finely sliced
2tbsp sunflower oil
2 level tbsp brown sugar
100ml red wine or red grape juice
1tsp fresh thyme leaves
3tbsp balsamic vinegar

Method

1. In a small pan, cook the red onions in the oil over a low heat for about 15 minutes or until very soft, stirring frequently until done.
2. Add the sugar, wine or grape juice, thyme leaves and vinegar. 
3. Cover and simmer for 10 minutes. 
4. Remove the lid and simmer for 5 minutes or until the liquid is syrupy. 
5. Cool, then store in a jar in the fridge.