What have you baked today?

purpledonkey

Today I made 72 of these (cakes, not boxes!):

1cat2fish

May I ask a Question please. How long would a ginger bread house keep once it's assembled ie not in an airtight container. (made with home made ginger bread not a kit.) DD wants to make one. Many thanks.

surfsister

just made easy mince pies from this recipe and they work!!

found the mincemeat in the cupboard so free sort off! and chocolate mincemeat too!

Unbelievably easy mince pies

Cooking time
Prep:30 mins - 40 mins
Cook:20 mins
Skill level EasyServings Makes 18 pies
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Ingredients

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg
icing sugar, to dust
Buy Ingredients


To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

surfsister

Happygreen wrote: »

Shame, hope that won't put you off baking...bet we all had plenty of disasters - bread without yeast was my best brick :rotfl: and even my mum made a marble cake with half sugar half salt once :rotfl:

I used to be a teaching assistant and once the cookery teacher made cakes and forgot the sugar!! I was elsewhere so didn't notice. When I returned a pupil said to me in a loud voice "When my mum makes cakes she puts sugar in hers!!" Of course they were already in the oven! oops so we all make mistakes!!

Happygreen

1cat2fish wrote: »

May I ask a Question please. How long would a ginger bread house keep once it's assembled ie not in an airtight container. (made with home made ginger bread not a kit.) DD wants to make one. Many thanks.

If you make it now we would happily eat it over the holidays!

surfsister

surfsister wrote: »

just made easy mince pies from this recipe and they work!!

found the mincemeat in the cupboard so free sort off! and chocolate mincemeat too!

Unbelievably easy mince pies

Cooking time
Prep:30 mins - 40 mins
Cook:20 mins
Skill level EasyServings Makes 18 pies
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Ingredients

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg
icing sugar, to dust
Buy Ingredients


To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

Just eaten one hot and they are gorgeous and much less hassle than usual mince pies! recommended!

Happygreen

Well, the Samosa pastry the other day was a failure - and that is me giving people smart advice about pastry ....I rolled it out too thinly and the filling popped out everywhere, lol. The strudel pastry was fine which I had made the day before.

Today I have in the oven some hazelnut and cinnamon meringue cookies, hoping for a better result!

minimad1970

purpledonkey wrote: »

Today I made 72 of these (cakes, not boxes!):

They look lovely, I was just thinking that I hadn't seen any of your beautiful cakes for ages

freespirit66

Today i made Cinnamon Palmiers, Sticky Gingerbread Sponge and Festive Rice Krispie cakes

purpledonkey

My last bake of the year! _party_