I’ve been away with work for a little over one week and my posting schedule suffered because of that. I baked the Frangipane tart a few hours before leaving for Birmingham. Well, it was a very busy and exciting week. I posted the picture of the tart on Wednesday on Instagram and Twitter, but didn’t
New week with new challenges. Great British Bake Off continues with alternative ingredients. The signature is to create a sugar-free cake, the technical challenge are gluten-free pittas and the showstopper is dairy-free ice cream rolls. Like in the the last two weeks, I’ve decided to make 2 of the challenges, the signature and the technical.
This was my first attempt to make gluten free scones. It was also the first time I’ve tried to modify a recipe to be gluten free. I’ve read about the gluten free requirements because I don’t know much about it as we don’t suffer from gluten intolerance. I tried it because only by challenging myself
I like to experiment and Chocolate chips scones sounded like a great idea. So, I gave it a try and it turned out very good. I didn’t add any sugar as the chocolate is sweet and we eat them with jam. If you want more sugary scones, add 25g sugar. For scones is important to
I love scones and I had to try to make them at home, as the shop-bought ones aren’t great. I’ve tried Mary Berry’s recipe and they are delicious!! 1 Scone has 221.2 calories; 6.7g protein; 33.7g fat; 4.5g carbs; 5.9g fibre. Ingredients for 6 homemade scones: – 225g self-raising flour – 1 teaspoon baking powder
I love scones and they are so easy to make that I’m cooking a batch every week. The scones are ready in only 20-25 minutes, baking time included. I’ve made them with wholemeal flour, the texture is slightly different due to all the extra fibers. For a lighter texture, use white or half white, half
