Lemon Moment RecipeMore 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 (
Custard Slice RecipeMore Like This
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 RecipeMore 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
How to make Mitarashi dangoMore Like This
200 g of rice flour
200 ml of hot water
100 ml water
2 1/2 tbsp soy sauce
1 tbsp corn starch
1.) Mix the rice flour and water together.
2.) Knead till dough is as tough as your earlobe.
3.) Fill a pan with water and heat up.
4.) Rip off bite sized pieces of the dough and steam them for 25 minutes
5.) Throw the balls into a bowl and mush together with a wetted wooden spoon.
6.) Knead the dough
7.) Roll out dough into a long stick shape.
8.) With a wetted knife, cut bite sized pieces off.
9.) roll the pieces into balls.
10.) wet skewers and apply an even amount of dumplings to each.
11.) pour sauce over dumplings and enjoy.
1.) Mix all the ingredients in a sauce pan.
2.) Simmer till thickened.
3.) Pour over dangos.