Posts Tagged ‘baking’

Steenbergs Tasting Panel results – Spices 1

Wednesday, February 5th, 2014

 

Spice Tastings

Welcome to 2014 and a review of our exciting new Taster Panels!  Back in October 2013, we asked all of our lovely customers if any of you would like to be tea and spice tasters for us and luckily lots of you agreed! Thank you so much to all of you who have kindly spiced, seasoned and savoured for us, so that we can help improve our products and ultimately give you all more of what you would like to see from Steenbergs.

If you have a point of view about either of these products, please don’t hesitate to comment at the end.

Our volunteer spice panellists were sent 2 very different blends to try: Steenbergs organic Perfect Salt, which is the ultimate all-round seasoning, first introduced by Steenbergs in their first summer back in 2004 and the brand new Steenbergs organic Apple Pie Mix, a comforting blend of warming spices, perfect for all kinds of home-baking.

 

1. Perfect Salt

We had a fantastic response to our Perfect Salt sample with 85% of you loving its great versatility, using it in recipes ranging from scrambled eggs to tomato salad, and from stews to breadcrumb toppings, as a cooking ingredient as well as a condiment.  60% of you loved it with roasted vegetables, with potatoes being by far the favourite.  The majority of you loved the crunchy texture of the blend but some of you chose to use a grinder for finer application.  The herbs and pepper were a welcome combination but a couple of you made the helpful suggestion that perhaps this should be called ‘Perfect Seasoning’ rather than Perfect Salt due to the balance of other flavours.  Cosy, homely times with friends and family were the ideal way to enjoy this product, although Tom Kerridge and Italy also made an appearance – showing its versatility in a new light!

Steenbergs Organic Perfect Salt Mix - ideal for seasoning savoury products or as a table condiment.

Steenbergs Organic Perfect Salt Blend


 

Key Phrases for Perfect Salt:

‘Herbs bring a warming balance and flavour’; ‘tangy sea salt’; ‘adds an extra dynamic to food’; ‘rich and versatile product that no good cook or kitchen should be without!’; ‘use with everything!’; ‘Salt & pepper with a herby bite’; ‘A one-stop-shop for seasoning’; ‘really versatile’; ‘a quick addition of umami’; ‘works in/on anything savoury’; ‘a real all-purpose product’; ‘the potential uses for this are unlimited’; ‘one pot for a lot of flavour’

 

Steenbergs Organic Perfect Salt Wordle

What the Steenbergs Taster Panel thinks about Steenbergs organic perfect salt blend

 

 

 

 

 

4. Apple Pie Spice Mix

We received a definite response to our Apple Pie Mix, with cries of Christmas, winter, log fires and baking.  Even with a relatively specific product name, the versatility of the product was enjoyed and thoroughly put to the test with everything from the more obvious fruit pies and crumbles through to North African tagines, chai tea, mulled wine and pumpkin soup.  Over half of you wanted to enjoy this at home in some wintery or autumnal context although the Caribbean was mentioned!  Along with family and friends, Paul Hollywood and children also featured as your preferred guests to enjoy some cosy family baking courtesy of the Apple Pie spice blend.

Steenbergs spice mix for apple pies

Steenbergs Organic Apple Pie Mix

 

 

Key Phrases for Apple Pie Spice Mix:

‘A mouth-watering blend of organic bliss!’; ‘It inspires flavourful pie making’; ‘this took me back to my Nan’s apple pie’; ‘liked that it had no sugar’; ‘not limited to apple pie’; ‘an aromatic blend to enliven any pie/crumble’; ‘lovely and warm and cosy’; ‘good spice with roundness and a hint of vanilla’; ‘warm & wintery flavours’; ‘warm, Christmassy spice’; ‘like Grandma’s mince pies’; ’It smells like Christmas and tastes like Heaven!’

What Steenbergs Taster Panel think of Steenbergs Apple Pie Mix

What the Steenbergs Taster Panel think of Steenbergs Apple Pie Mix

Pretty Little Rich Cake

Tuesday, April 17th, 2012

It was Sophie’s birthday the other day.  We went out en famille for a Chinese meal at Sweet Basil in Kirk Hammerton.  Sophie wanted a strawberry cake, so I felt like trying something a bit old-fashioned.  Before Bird and Dr Oetker independently came up with the idea of baking powder to put the fluff into your cakes through a bit of basic chemistry, cakes were made with more eggs and the air was physically put in through some hard grafted whisking.  Cakes were generally less light, but had a lot more body to them.  I also think that these old-fashioned cakes tend to soften over time rather than dry out as much as more modern cakes.

This little cake looks pretty, dressed in fluffy white cream and gorgeous pink strawberries, and is full of that extra rich taste from a profusion of eggs.  I like it much more than your typical sandwich type cake, and it is not much more complicated to make.

Strawberries & Cream Vanilla Cake

Ingredients

125g / 4½ oz / 1 cup organic plain flour
125g / 4½ oz / ½ cup organic caster sugar
4 medium free range eggs, at room temperature
1tsp organic Fairtrade vanilla extract
75g / 2¾ oz / ⅓ cups / ⅔ sticks butter, melted then cooled a bit
2tbsp strawberry jam/conserve
4-6 decent sized strawberries, quartered
125ml / ½ cup whipping cream
½-1tbsp vanilla sugar

How to make

Start by preparing two 20cm/9 inch round cake tins: lightly grease the tins, then line with base with some baking paper.

Preheat the oven to 180C/355F.

Sieve the plain flour then set it aside.

Add the caster sugar, eggs and vanilla extract into a heatproof bowl.  Boil a kettle of water and put into a pan, then reheat it until simmering.  Put the heatproof bowl with egg-sugar mix over the simmering water, using a hand-held electric whisk at the highest level for 5 minutes.  This will increase the volume to around three times the initial level and the colour to a creamy yellow colour.

Scoop about one-third of the sieved plain flour over the egg-sugar mixture, then using a big metal spoon fold the flour into the mixture.  Repeat for the remaining two thirds of plain flour.  Next drizzle the cooled liquid butter into the mix in thirds again, folding in carefully each time.  The key is do the minimal of folding to keep the air in the egg-sugar mixture as much as possible.

Pour the mixture into the prepared tins and then bake for 25 minutes.  Leave in the tins for a few minutes before turning out the baked tin, and allow it to cool down fully.

This cake is delicious on its own, but I wanted to make it into something a bit fancier for Sophie:

  • Firstly, I spooned some strawberry jam onto one of the cakes – not too much, but enough to stick the two cakes together.  Then I put the two cakes together.
  • Secondly, I whipped some cream with the vanilla sugar – pour the cream into a mixing bowl, then whisk until getting harder, when you should sprinkle over the caster sugar; whisk some more until the cream makes soft peaks.  Scoop and smooth over the top of the cake, then arrange the chopped strawberries in the whipped cream.
Strawberry & Cream Cake

Strawberry & Cream Cake

Enjoy on its own, or with a delicious cup of Earl Grey tea or First Flush Darjeeling.

A Better Version Of Simnel Cake Than My Last Attempt

Monday, March 19th, 2012
A year or so ago I made a simnel cake, but it came out rather squat and a tad heavy. The squatness was easily remedied with a smaller baking tin, while the texture was improved through using a lighter recipe with more eggs. I have, also, used an idea that was given to me, and the marzipan is incorporated into the cake itself rather than as a layer between two halves.

I made this cake on Saturday and we tried a few pieces today for Mothering Sunday. The fourth Sunday in Lent in England is Mothering Sunday. This celebration is based on the day’s appointed old testament reading (Isaiah 66) for the Church of England, which includes the lines “Rejoice ye with Jerusalem, and be ye glad with her“, combined with the day’s new testament lesson (Paul’s Epistle to the Galatians) which speaks of Jerusalem as “the mother of us all“.

Simnel Cake

Simnel Cake

Combined with this, Mothering Sunday was the day when, prior to the First World War, servants were the given the day off to visit their mothers. In the Victorian period, some 50% of all employment was in domestic service, of which a goodly chunk was unmarried girls. These young women were given free rein in the kitchen to make a cake to show off their skills to their mothers, and so they devised a rich, fruit cake that they then carried home and it was stored until Easter, some three Sundays thereafter. This gave the cake ample time to mature nicely ready to be decorated with marzipan. It is worth remembering in these profligate times (if pretty austere economically) that fruits, nuts and sugar were relative expensive items back in the nineteenth century unlike today where they are comparatively cheap.

As for the marzipanning, the cake is topped with rich marzipan that is then baked to a golden brown, and around the top there are either 12 or 11 balls. I must admit to always decorating with 11 balls for the eleven disciples, although Elisabeth Luard says it should be 12 to signify the 11 disciples and Jesus, which may be more correct as it reflects the British superstition for the number 13 and is a lot easier to balance out on the top of the cake. The missing ball is for Judas Iscariot who is no longer a disciple by Easter.

The Steenbergs’ Simnel Cake Recipe

The marzipan:

250g / 9oz caster sugar
250g / 9oz ground almonds
2 medium free range eggs, lightly beaten
1tsp of almond extract
1 medium free range egg, lightly beaten (keep in mug or cup for the glaze later on)

The Cake:

110g / 3¾oz unsalted butter, at room temperature
3 medium free-range eggs, lightly beaten
110g / 3¾oz soft brown sugar
150g / 5¼oz plain flour
Pinch of sea salt
150g / 5¼oz raisins
50g /1¾oz currants
150g /5¼ oz sultanas
55g / 2oz candied mixed peel
2tsp orange extract
2tbsp apricot jam
1tsp mixed spice
½tsp ground cloves
1tsp ground cinnamon

What to do?

Pre heat the oven to 140C/285F. Prepare an 18cm/ 7 inch and quite tall cake tin, by lightly oiling it all over, then lining it with baking parchment.

To make the marzipan: place the sugar and ground almonds in a bowl, then add the 2 lightly beaten eggs and mix thoroughly. Add the almond essence and knead for a minute or two until it becomes smooth and soft. Divide the marzipan into 3 roughly equal portions.

Next, I start by preparing the flour and dried fruit:
  • Sieve the plain flour, baking spices together into a mixing bowl.
  • Mix the dried fruit together in a big mixing bowl either with a spoon or your hands. I prefer hands as cooking should be a tactile experience, but also it enables you to break up the fruit which is usually quite stuck together. Next add the mixed peel and spread that through the mix, using your fingers. Finally, I mix through 1tbsp of the flour mix, which will stop the fruit dropping to the bottom of the cake in the oven.

Cream the butter and sugar together until light and fluffy in a decent sized mixing bowl using a hand-held electric whisk. Add the lightly beaten eggs and orange extract until well mixed together. Then add the flour-spices mix and mix together thoroughly.

Now take one of the pieces of marzipan and break into small chunks. Add these to the cake mix and gently fold into the cake batter, trying to keep them as intact as possible.

Spoon the simnel cake mixture into the prepared cake tin. Place into the centre of the pre heated oven and cook for one hour and thirty minutes. Remove from the oven and leave to cool in the tin. After 15 minutes turn out and place on wire rack to cool down.

Baked Simnel Fruit Cake

Baked Simnel Fruit Cake

When cooled down, brush the top of the cake with the apricot jam. Next, dust a rolling surface with icing sugar and a rolling pin also with icing sugar (otherwise it sticks to everything), then roll out one of the remaining pieces of marzipan. Place this rolled marzipan over the top of the cake, cutting off the edges (they taste nice so enjoy these as a cook’s perk). With the final third of marzipan, split it into 11 (or 12) equal pieces and roll into balls and place these around the edge of the cake. Finally, glaze the marzipan with the beaten egg.

Put the cake under a hot grill and brown the top of the cake lightly, then leave to cool.

Simnel Cake With Baked Marzipan

Simnel Cake With Baked Marzipan

Having A Crack At Making Pan Pepato

Monday, March 5th, 2012

One of my favourite Christmassy things is panforte and I, also, love Nurnberger lebkuchen.  It hails from Siena which is probably my favourite city in Italy.  There really is something special about sitting out in the Piazza del Campo, looking across the amphitheatre shape of the cobbled open across to the Palazzo Publico.  Perhaps it is all a bit too idyllic and I am lucky never to have seem the Palio with its crowds and thundering horses which would distract from this view.  Anyway Siena is the capital of panforte.

While I went on the hunt for a panforte recipe and came across a recipe for pan pepato, a peppered biscuit-cake.  In fact, it appears that the history of both panforte and pan pepato are intertwined, with both coming from the region – there are various stories as to whether pan pepato came first then was rejigged in 1879 to make a cake, panforte, in honour of a visit by Queen Margharita of Savoy, while others say panforte came first and Sister Berta fiddled with the recipe to make a more wholesome breadcake, pan pepato, when Siena was besieged in 1554.

Pan pepato is a chocolatey and spicy biscuit cake that is more similar in flavour and texture to lebkuchen than anyone seems to indicate.  This suggests to me that this style of sweet baked goods was pretty ubiquitous across Europe in the Middle Ages, as there is no raising agent in it as would be found in most modern biscuits.  Then in a similar vein to British Christmas items, it is heavy on those grocery items that were really expensive in the past – dried nuts, dried fruits and spices.  They also contain chocolate or cocoa, so probably could not have included these flavours before 1585 when the first commercial shipments of chocolate were recorded nor perhaps until the mid 17th century when cocoa became more freely available.

It is pretty easy to make and is a good use of lots of unusual spices, giving the cake a decently warming aftertaste from the black pepper and cubeb pepper while it has the festive flavours of cassia, nutmeg and cloves coming through.  I like it but it is definitely an adult treat – our kids were decidedly unimpressed and gave that classic “What is that, Dad?” look after the one mouse-like, little bite.

Panpetato Layered In Black And White

Panpepato Layered In Black And White

Note that some recipes suggest that you boil the sugar mix to the soft ball stage, but I did not need that at all, and question whether that is just a modern adjustment to the recipe, e.g Waitrose, but these exclude chocolate and use cocoa instead.

Ingredients

75g / 2½oz sultanas
25g / ¾oz dried figs, chopped into sultana sized pieces
125g / 3½oz hazelnuts
125g / 3½oz almonds
50g / ¾oz pine nuts, chopped
100g / 3½oz chopped mixed peel
100g / 3½oz plain dark chocolate, chopped into medium sized chunks
200g / 7oz runny honey
2tbsp unsalted butter
80g / 2¾oz plain flour, sifted
1tsp ground black pepper
1tsp ground cassia (or ground cinnamon)
½tsp ground nutmeg
¼tsp ground cloves
¼tsp ground cubeb pepper
1tbsp icing sugar, sifted
1tsp pink peppercorns, crushed (optional)

The method

Preheat the oven to 180C/350F.

Boil the kettle and pour hot water over the sultanas and chopped figs to soak them.  Leave to infuse for 15 minutes, then drain.  I made a pot of strong black chai tea (you could use any strong black tea), and infuse them in this; it is not traditionally correct, but it worked well, or perhaps you could soak it overnight in a port or sweet white wine, ideally a vin santo.

Put the whole nuts on an ungreased baking tray at 180C/350F and toast for about 5 minutes, which will dry the skins.  Roll these in a clean tea towel for a couple of minutes to remove the skins.   Place the pine nuts on the baking tray and toast for about 3 minutes until they start to colour.  Leave all the nuts to cool down, then chop them roughly.

Turn the oven down to 170C/325F.  Lightly grease two baking trays; use the ones that you used earlier but make sure they have cooled down.

Tip the toasted chopped nuts, soaked fruit, mixed peel and ground spices into a mixing bowl.  Give them all a good stir to thoroughly mix it all together.

Weigh the runny honey in the saucepan, then add the unsalted butter.  Over a medium heat, heat these until the butter has melted.  Take off the heat, add the dark chocolate pieces and stir until all the chocolate has melted.

Pour the chocolate sauce into the nut-fruit mixing bowl and stir thoroughly.  Add the plain flour and mix everything together until it starts to clump.

Pan Pepato Arranged In A Tower

Pan Pepato Arranged In A Tower

Spoon the mix into 8 or 10 scoops, roll into balls then place each onto the greased baking tray.   Flatten the top of each of the balls until each is about 2½ cm thick (1 inch).

Bake for 20-25 minutes until firm.  Take from the oven and allow them to cool completely before removing them.

Dust the tops very generously with icing sugar.  Sprinkle with the crushed pink peppercorns if using them.

They will keep for many weeks and make good Christmas gifts.

Delicious (Though I Say It Myself) Orange And Earl Grey Cake

Saturday, February 25th, 2012
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Homemade Marshmallows

Sunday, February 12th, 2012

It is not very often that I rip out pages from cookery magazines for use at a later date, so it was a surprise when the other day I found some pages I had ripped from a copy of the magazine, Delicious, from some years back.  In it, I had obviously fallen for some beautiful photography of brightly coloured and divine looking marshmallows.

I love marshmallows.  They are one of those things that I know I should dislike but really love – another guilty secret is Haribo sweets, which we used to buy as a treat when we went to Munich to visit relatives back in the 1970s, but which are ubiquitous nowadays.  Many years ago I tried to make my own marshmallows but they came out as a truly gloopy mix – a cross between a sweet and jelly cubes.  So I liked the idea of creating something really fluffy and delicious.

This recipe really does work and the key is getting the fluffy, bubblegum stage in the middle just right.  Interestingly, after a week, they had the texture and flavour of shop-bought marshmallows, which just goes to show how different freshly made is from manufactured foods.

I reckon that you could make deliciously flavoured versions with orange extract or rose water (or better rose oil), or matcha.  The bittersweet of matcha tea against the sugar syrup of the marshmallow would go well, and the colour would be weirdly enticing.

Homemade Marshmallows

Homemade Marshmallows

Recipe for marshmallows

120ml /4¼ fl oz liquid, cool
23g / ¾ oz gelatine
440g /1lb caster sugar
160ml / 5½ fl oz golden syrup
115ml /4 fl oz warm water
Vegetable oil for greasing
Cornflour for dusting

Line a baking tray of rough dimensions that’s 2cm (½ inch) and 30cm by 20cm (12 inch x 8 inch).  You should use clingfilm for this that has been well oiled with the vegetable oil.

Pour the cool liquid into a mixing bowl, ideally the bowl for your mixer.  You can use this stage to get a good flavour into the marshmallows, for example we used citrus and berry smoothies.  You could use matcha tea or spice flavours (see notes later), but if you want to add cocoa powder or coffee or fruit liqueurs or spice extracts, these should be added later.  If you are adding flavours later, just use water at this stage.  Sprinkle over with the powdered gelatine.  Set aside to allow the gelatine to absorb the liquid; it may need a stir to ensure that any dry patches are fully dampened.

Put the caster sugar, golden syrup and warm water into a heavy bottomed pan, then over a medium heat dissolve the sugars to create a syrup.  At this stage, you should stir it gently to help with the creation of a sugar solution, brushing down any sugar crystals on the edge of the pan as these could burn later.

When dissolved, increase the heat and let the sugar syrup start to boil.  Let it boil pretty vigorously, but obviously without going over the top of the pan.  Do not stir, but check the temperature every so often.  When the temperature gets to 130C/266F, take off the heat and let cool for 1 – 2 minutes.  Do not let the temperature rise above 140C/284F, nor use below 130C/266F.

As it is cooling whisk the gelatine-liquid mix in a food mixer using a balloon whisk attachment.  Slowly drizzle the sugar syrup down the side into the mixing bowl; do not pour into the middle directly on to the whisk as this will crystallise out the sugar.  Whisk for some time to allow the mixture to cool down and to expand in size to an opaque bubblegum texture.  You can add flavours like coffee, chocolate, cocoa, fruit liqueurs or vanilla extract at this stage, or maybe rose oil or matcha tea.

Whisk Up Marshmallow Mixture To Bubblegum Texture

Whisk Up Marshmallow Mixture To Bubblegum Texture

Pour Marshmallow Mixture Into Tin Lined With Clingfilm

Pour Marshmallow Mixture Into Tin Lined With Clingfilm

Pour the mixture into the lined baking tray, then smooth over the top with an oiled knife or spatula.  Cover and leave to set for at least 2 hours by which time the top will be firm, but very sticky.

When set, dust a surface with some cornflour and turn the marshmallow on to this surface.  Gently remove the clingfilm, which will be pretty tightly stuck with the marshmallow.  Then with an oiled sharp knife cut into cubes and then dip into cornflour to counteract the stickiness.  Eat and enjoy.

As alternatives, you could use an infusion of mug of matcha tea or perhaps 1 cinnamon quill infused in boiling water for 15 minutes, then allowed to cool.  It is important to let the liquid for the gelatine be cool, so place in fridge to make sure of this.  Then for a colourful outside, you could grind some freeze dried fruits or berries in a coffee grinder, or you could use desiccated coconut.

Give Some Time And Make Some Christmas Sweets

Friday, December 23rd, 2011

In this festive period, we have been asked out to various families for drinks, or the kids out to parties.  And the question always is what to give people in a period of giving.  So yesterday, the kids and I spent a happy day making sweets, much as we have done before.  So there was a kitchen full or sugar, ground almonds and the smell of chocolate.  Our clothes were covered in the light white snow of icing sugar and there was a healthy crunch of caster sugar beneath our feet on the kitchen tiles.

Our Kitchen Table Covered In Homemade Sweets

Our Kitchen Table Covered In Homemade Sweets

But why bother, when you can buy sweets in the shops.  And where they are way cheaper as well – excluding the ingredients, our time would cost each sweet at about 50p, and that’s sweet and not box of sweets.  The answer is in part that they taste much nicer as we use better ingredients like organic Fairtrade sugar, and are much more generous in the luxury components like chocolate and vanilla.  But also, it is the giving of our time.

In an age where everyone claims to be so time poor, giving excuses like I am far too busy to play with my children or cook a meal from scratch or to make sweets or bake, what is more generous than giving over some time to make something for friends and family.  And they taste pretty damn delicious as well.  Think if I were a hedge fund manager or big corporate fat cat, I could perhaps even get the cost per sweet up to £18 or more per chunk of fudge – think how generous my time would be then.

So I say, please give some time and make something for your friends and family and show how generous you can be by releasing some of your precious time to show how much you love and care.

Enough of that and down to the nitty-gritty, we made marzipan kugeln (or marzipan balls dipped in milk chocolate), peppermint creams (shaped as circles and stars and dipped in chocolate), milk chocolate shapes (Merry Christmas tablets, santas and stars), vanilla fudge and chocolate fudge.  There was something about the fudge that made it extra soft and velvety this year and less crystalline and tablet like.  I think it was the patience and extra diligence over the stirring, but it could just have been the recipe, which was tweaked for the ingredients I had to hand.

Homemade Chocolate Fudge

900g / 2lb caster sugar
100g / 3¼oz unsalted butter
1 large tin of evaporated milk (410g/ 14½oz)
¼ of evaporated milk tin of cold water
250g / 9oz milk chocolate

Prepare a tin, by lining the base with some baking parchment.  We use a 2cm (½ inch) deep pan that is 30cm by 20cm (12 inch x 8 inch).

Put the caster sugar, unsalted butter, evaporated milk and cold water into a heavy bottomed pan.  Put the pan over a medium heat and with a wooden spoon stir the mixture until it is fully dissolved.  While the sugar mixture is melting, melt the milk chocolate over a pan of boiling water, then when melted switch off but keep warm by keeping over the pan.

Turn up the heat a tad and let the sugar mixture boil rapidly, stirring consistently all the while.  When the mixture reaches the soft-ball stage (114C/238F), remove from the heat immediately.  I reckon this part takes around 20 minutes, but many books seem to claim it is much quicker.  Now you need to vigorously stir the mixture until it starts to thicken and begins to become rough – this takes 10 to 15 minutes and is quite tiring on the old arms.

Pour the fudge mixture into the baking tray, smooth over with a spatula.  Then using a sharp knife, cut the fudge into whatever sized cubes you want.

Leave to cool for 3 hours, then turn out of the baking tray, break off the fudge pieces, eating a few along the way to ensure the taste and texture are spot on, then put into an airtight container or some pretty gift boxes for pressies.

Homemade Chocolate Fudge In Gift Box

Homemade Chocolate Fudge In Gift Box

Recipe For Nurnberger Christmas Cookies – German Lebkuchen

Saturday, December 17th, 2011

Following on from the spekulatius blog, we have been having fun trying to make German lebkuchen cookies.

There really is something Christmassy about the spices used in these Christmas biscuits – it’s that glorious mix of cinnamon, nutmeg and that extra richness from the cloves.  Everything about Christmas smells seems to revolve around cloves whether it is the Christmas cake, lebkuchen cookies or making your pomander.  And cloves are such a tricky spice that can completely overpower many spice blends, but seem to conjur up the right flavour for this festive period.

After a few goes at this recipe, this is where we have gotten to this year, but just like for the spekulaas I need to invest in some festive cookie shapes for next year.  Also, I think it would work well with a light chocolate glaze as an alternative to the icing sugar glaze.

Christmas Cookies

Christmas Lebkuchen Cookies

Lebkuchen Recipe

Working On The Lebkuchen Recipe

Working On The Lebkuchen Recipe

The ingredients bit:

250g / 9oz / 1¾ cups plus 1tbsp organic plain flour
85g / 3oz / ¾ cup ground almonds
2½tsp Steenbergs lebkuchen spice mix*
1tsp baking powder
½tsp bicarbonate of soda (baking soda)
175ml / ¾ cup clear honey (or golden syrup)
85g / 3oz softened unsalted butter
½tbsp lemon juice (this is lemon from ½ lemon)
½ lemon, finely grated zest (or combine to 1 lemon zested)
½ orange, finely grated zest
Some flaked or half blanched almonds (optional)

For the icing:

100g / 4oz / 1 cup icing sugar (confectioners’ sugar)
1 egg white, beaten

The recipe part:

Sieve the dry ingredients into a large bowl.

Warm the honey and butter in a pan over a low heat until the butter melts, then pour these into the flour mixture.  Add the lemon juice and lemon & orange zest.  Mix well with a hand held whisk until the dough is throughly combined.  Cover and leave to cool overnight, or for at least 2 hours. to let the flavours meld together and work that festive magic.

Heat oven to 180C/ 350F / Gas Mark 4.

Roll the lebkuchen dough in your hands into around 25 balls, each 3cm wide (1 inch wide), then flatten each one slightly into a disc.  Into the centre of the discs, place an almond flake. 

Divide the lebkuchen mixture between 3 baking trays lined with baking parchment, or ideally with an edible baking paper, with a decent amount of room for them to expand into.

Bake for 13 – 15 mins, or until when touched lightly no imprint remains, then cool on a wire rack.  While still warm, glaze the lebkuchen with the icing glaze, made as below.

Brush The Lebkuchen With Glazing Icing

Brush The Lebkuchen With Glazing Icing

While the cookies are baking, make your glazing icing: mix together the icing sugar and egg white to form a smooth, runny icing.

Brush the top of each biscuit with the glazing icing.  Leave to dry out.  I then glazed the top of the icing to give the lebkuchen a shinier lustre, but this is optional.

For the glaze, I took 100g (½ cup) caster sugar and 50ml (¼ cup) of water, melting these in a pan.  Then, I boiled the mix to 90C/200F, when I added 15g (1 tablespoon) of icing sugar.  This glaze was then bushed over the icing.  Granted that it is extra fussy, but then it is Christmas.

You should ideally, allow these Christmas cookies to mellow.  To do this, you should store the lebkuchen in an airtight container for a day or two to allow the flavours to mellow and the cookies to become softer.  To improve the flavours, you could include a few pieces of sliced orange or lemon, but make sure that they are not touching the lebkuchen as this will make them soggy and change the fruit every day to stop them going stale or mouldy.

* To make your own lebkuchen spice mix: ¼tsp ground cloves, ½tsp allspice powder, ½tsp nutmeg powder, 1¼tsp cinnamon

Recipe For Speculaas Biscuits – A Dutch Christmas Treat

Sunday, December 11th, 2011

One of my favourite Christmas cookies are spekulatius biscuits, or speculaas as they are called in the Netherlands.  I remember we always used to get a special parcel from Lebkuchen Schmidt in Nürmberg from my Granny.  In amongst all the beautiful tins and lebkuchen would be a few packs of their spekulatius cookies.  I loved their different shapes.

Then yesterday, our children had friends around before the School Christmas Disco, so to give them something creative to do between the pronouncements of “we’re bored – when is the party”, I made some spiced cookie dough using our Steenbergs koekkruidden spice mix and left the kids to cut out shapes.  Here are the recipes we tried; they are remarkably simple to make and the spice mix brings on those classic clove heavy aromas of the festive season.

Speculaas recipe – version 1

A Few Speculaas On A Plate

A Few Speculaas On A Plate

Ingredients

200g / 7oz self-raising flour
100g / 3½ oz light brown caster sugar
100g / 3½ oz softened butter
2-3 tbsp full milk
3tsp koekkruiden spices*
½ tsp baking powder
Zest of half an orange

For the top:

1 egg white, beaten
3tsp light brown caster sugar
2tbsp flaked almonds 

Preheat the oven to 180C/ 350F. Grease a baking tray.

Mix together all the ingredients in a mixer or blender until throughly mixed together.  Shape the dough into a ball and cover the dough ball with clingfilm and set aside for 1 hour in a cool place.

Flour a work surface and press the dough into an even, flat layer.  Using a cutter, cut shapes from the dough and place on the greased baking tray.

Brush with the egg white, then sprinkle with light brown caster sugar and flaked almonds on top of each speculaas biscuit.

Bake for 14-18 minutes and the biscuits are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.

Speculaas Recipe – Version 2

This recipe for St Nicholas Spiced Shortbread is based on a recipe from Elisabeth Luard’s excellent book – “European Festival Food”.  In it, Elisabeth Luard writes “Speculaas moulds themselves are made of wood – traditionally beech, pear, or walnut – shallow and relief-carved on the same principle as those used for Scottish shortbread.  They are usually 6 – 12 ins/15 – 30cm long and feature the Bishop himself, his donkey, or his servant Black Peter.  Smaller ones might be evergreen leaves and Christmas wreaths or little figures of children.”  We had none of these so just used normal cookie cutters, but I might invest in something for next year as these are really easy to make.

Round Christmas Cookies

Round Christmas Cookies - Speculaas

Ingredients

250g / 8½ oz self raising flour
125g / 4½ oz light brown caster sugar
3tsp koekkruiden spice mix*
50g / 1¾ oz ground almonds
100g / 3½ oz softened butter
1 egg, lightly whisked
1tbsp full milk

For the top:

1 egg white, beaten
3tsp light brown caster sugar
Flaked almonds
 (I bashed them a bit in a mortar and pestle to make them a better shape)

Preheat the oven to 180C/ 350F. Grease a baking tray.

Mix together all the ingredients in a mixer or blender until throughly mixed together.  I used the “K” blade on the Kenwood Mixer.  Shape the dough into a ball and cover the dough ball with clingfilm and set aside for 1 hour in a cool place.

Flour a work surface and press the dough into an even, flat layer.  Using a cutter, cut shapes from the dough and place on the greased baking tray.

Brush with the egg white, then sprinkle with light brown caster sugar and flaked almonds on top of each speculaas biscuit.

Bake for 14 – 18 minutes and the cookies are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.

* To make your own koekkruidden spice mix: ½tsp ground cloves, ½tsp allspice powder, 1tsp cardamom powder, 1tsp cinnamon

Mint Choc Cupcakes

Tuesday, November 15th, 2011

Weren’t we all brought up on the luxury of After Eights or Elizabeth Shaw Mint Crisps or Matchmakers, those quintessentially 1970s pieces of sophistication?  Or was it just me?  So using our new mintier Organic Peppermint Extract, I decided to create these Mint Choc Cupcakes that bring together the luxury of chocolate cupcakes with a 1970s feel of mintiness coming from the peppermint flavours in the cake, chocolate topping and then sprinkled Matchmakers over the top.

Simple, delicious and so retro.

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes

80g / 2¾oz organic butter (at room temperature)
175g / 1 cup / 6oz Fairtrade caster sugar
1 large free range egg (at room temperature)
170g / 1 cup / 6oz organic self raising flour
1tbsp Fairtrade organic cocoa powder
100ml / ⅓ cup full fat milk
1tsp Steenbergs organic peppermint extract
150g / 5¼oz Fairtrade milk chocolate
50ml / ¼ cup double cream
¼tsp Steenbergs organic peppermint extract
Some Matchmakers or other crispy mint chocolate

1.  Preheat the oven to 160C / 320F.  Line a cupcake pan with 12 cupcake papers.

2.  Using an electric hand whisk cream together the butter and caster sugar until light.  Add the large egg and mix well.

3.  Add the self raising flour and cocoa in two halves and mix in thoroughly.  Add the milk and Steenbergs Organic Peppermint Extract until well mixed in.

4.  Divide the batter evenly between the cupcake papers.  Bake for 15 – 20 minutes until firm to touch.  Allow to cool for a couple of minutes then cool on a wire rack.  They must be totally cool before putting on the topping.

5.  Over a pan of boiling water, melt the milk chocolate in a heatproof bowl.  Allow to cool a little, then thoroughly mix in the cream, the Steenbergs organic peppermint extract and allow to cool and thicken.

6.  Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers or other peppermint crisp.