Custard Slice Recipe
Note: Since I didn't come up with it myself (and the source is far
more helpful than anything I could put up here) I will simply link to the
custard recipe here.
A 400g pack of ready to roll puff pastry
150g of icing sugar
2 tbsp cold water
360g of confectioner's custard (the recipe to which is linked at the top of the
page). See the instructions for when to prepare it.
Preheat your oven to the temperature indicated on the pastry's pack (most likely 220
Sprinkle some flour around and roll the pastry until it's about half a centimetre
Cut shapes out of the pastry. Rectangles or squares are the most efficient and
tradition, but feel free to use any shape from stars to scalene triangles
Mocha Flavoured Bread RecipeMocha Flavoured Bread Recipe in Artisan Crafts More Like This
WARNING: Keep in mind this bread will still contain caffeine equal to the amount in the coffee you use to make it (this could be anything up to 800mg per loaf depending on the coffee in question). You can, of course, use decaffeinated coffee if you prefer.
Mocha flavoured bread
300ml lukewarm coffee (any coffee will do, the easiest method is to prepare a few shots of espresso and dilute them, which has the advantage of cooling it down)
1-3 tbsp. cocoa powder
1 tbsp. caster sugar
2 tbsp. whipping or single cream
1 packet/tablespoon of dry yeast
360g plain or bread flour (either will work)
25g of butter
1 tsp. vanilla extract/flavouring
1/4 tsp. salt
Stir the cream and the caster sugar into the coffee, place them in a bowl.
Sift the flour, salt and cocoa powder into another bowl, add the vanilla.
Melt the butter and put it to one side to cool.
Mix the yeast into the coffee mixture. Leave everything for 15 minut
Lemon Moment RecipeLemon Moment Recipe in Artisan Crafts More Like This
175g caster sugar sugar
The zest (rind) of one lemon.
1 tsp. Vanilla Essence
285g Self Raising Flour (or plain flour sifted with 2 tsp of baking powder)
Pinch of Salt
Crushed Lemon Wafers
Preheat the oven to 180 degrees Celsius
Grease and flour a baking tray or baking parchment.
Beat the butter and sugar together until smooth and creamy.
Stir in the lemon zest and vanilla essence.
Add the egg and beat into the mixture until smooth.
Sift the salt and flour before stirring it in. You should have a slightly stick dough that clings to the spoon.
Roll the dough into balls of about the size of a 2 pence piece (that's about the same as a Canadian 2 Dollar "loonie", a US 25 cent "quarter" or a standard diameter two Euro coin depending on where you live ).
Put the broken wafers in a bowl. Roll each ball in the wafer pieces.
Place each ball on the baking tray and press it down slightly (
Brioche Bun RecipeBrioche Bun Recipe in Culinary Arts More Like This
Brioche Bun Recipe
250g plain flour or bread flour
One 7g packet of dried yeast
150ml warm milk
50g unsalted butter or margarine
2 tbsp caster sugar
Pinch of salt
6 tablespoons of your choice of curd or jam
A few slices of fruit or berries (optional)
6 hole muffin tin
Rolling board and pin
Wash your hands and wipe down your surfaces.
Heat the milk and add the yeast to activate it. Put them to one side for now.
Measure out and cube the butter then put it to one side.
Sift the flour, salt and sugar into your mixing bowel. Make a well in the middle.
Pour the yeast and milk mixture (which should be bubbling slightly) into the well and gently mix the flour and liquid together. Add the cubed butter as you do so and mix until combined.
Break the egg into the dough and resume mixing (it'll be quite sloppy at first, but stick with it). When it becomes stretchy, turn it onto a floured surfac
Fruit Curd RecipesFruit Curd Recipes in Culinary Arts More Like This
Note: The following recipe will produce roughly 450g-500g of curd. If you aren't sure about your jar or container, measure out a pint of water and use it to fill your jar; that's roughly the volume the recipe will produce. If you only have a small jar you can half the ingredients to make half the amount (reduce cooking times by about 1/4). If you don't want to keep the curd for long then you can just place it in a bowl to chill. Curd lasts for about 4 weeks in the fridge.
The following recipe is for a simple lemon curd, ingredients you can substitute for other types of curd are listed below.
At least one lemon's zest (about a tbsp.)
150ml lemon juice
2 eggs, beaten
Mix the sugar, lemon zest and juice in a double boiler (or a saucepan suspended over a boiling pan of water).
Boil the water in the double boiler and heat the mixture for about 10 minutes, stiring constantly.
Stir in the butter until it melts. The mixture should
Lemon Wafer RecipeLemon Wafer Recipe in Artisan Crafts More Like This
125g Plain Flour
80ml lemon juice (1 lemon)
Preheat the oven to 180 degrees Celsius
Grease a baking tray (or line it with baking parchment if you prefer).
Beat the butter and sugar together until creamy.
Rub in the flour. The result should resemble bread crumbs.
Add the lemon juice and stir it in with a broad knife.
Once all the lemon has been absorbed knead everything together with your hands to form a dough. Keep kneading until you get something soft and very slightly springy.
Roll out your dough on a floured surface. You should aim to get it thin enough to see through.
Cut the sheet into shapes of about 5cm (squares work best if you just plan to use them for Lemon Moments, but you can use pretty much any shape you like).
Bake for 10-15 minutes until the edges are just browning. Leave to cool before transferring to a cooling rack. They should still be slightly soft but harden to a crispy texture as they cool.
Chocolate Cake RecipeChocolate Cake Recipe in Artisan Crafts More Like This
The Chocolate Cake With Excessively Thick Icing
Two 9 inch cake tins with removable bases
2 circles of greaseproof paper the size of your baking tins' bases
A large pan of water and a smaller pan (feel free to use a double boiler instead if you own one)
At least two mixing bowls
Whisk (normal or electric, a hand cranked one won't work!)
250g Margarine or Butter (suitable for baking)
200g Plain flour
50g Cocoa Powder
250g Caster Sugar
4 tsp. Baking Powder/Soda
2 tbsp. hot water
125g Butter or Margarine (only solid butter will do, no spreads or shortenings)
50-100g of cocoa powder (to taste)
50-100g icing sugar or white caster sugar (to taste)
156ml whipping cream
200g Dark Chocolate
Preheat the oven to 180 degrees C.
Grease the tins and place the greaseproof paper on the base of each.
Chop up the butter or margarine (for the sponge) and plac