Apron Envy

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As much as I love my apron, I do find myself straying to the Anthropologie Apron section an awful lot...

 I have a feeling one of  these may appear on my Christmas list this year! X Bo

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Cheese straws

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This week I've been plunged back into my baking mood. Last night was the COD performance of the Panto at the Theatre/Cinema I work at. It was a good night where the crew perform a version of this years panto for the cast & staff. Afterwards there was a party & as always, I took some of my gingerbread stars. I didn't think there were any photographs of them but then I saw this on Daisy Wood-Davis' twitter...

























This morning I was inspired by the GBBO repeat on BBC1 to bake again. I decided to make the cheese straws from the old Be-Ro flour cookbook we've had longer than I can remember. 
Ingredients 200g self raising flour two pinches of salt 1 tsp mustard powder 100g butter 150g mature cheddar cheese, grated  2 eggs some extra cheese to melt on top Method 1. Put the flour, salt & mustard powder in a bowl. Rub in the butter until it resembles breadcrumb. Add the grated cheese.  2. Use the egg to combine the mixture into a rough dough. 3. Roll out on a floured surface and cut…
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Cholla!

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For some unknown reason, I was awake early this morning (on my day off, of all days!) Decided to experiment with another traditional Jewish bread recipe. I found the recipe for this Cholla loaf in Paul Hollywood's 'How to Bake' book. 
Ingredients
500g strong white bread flour
10g salt
25g caster sugar
10g yeast
30g butter, softened
2 medium eggs
50ml milk
180ml water

Method
1. Put the flour in a mixing bowl. Add the salt and sugar to one side and the yeast to the other. Add the butter, eggs, milk and half the water. Using your fingers, turn the mixture around in the bowl. Continue to add water until you have a soft, but not sloppy, dough. 
2. Lightly flour the work surface and knead the dough for 5-10 minutes. Knead until the dough is soft and smooth. Oil a large bowl and leave to rise, until it's doubled in size, for up to 3 hours.
3. Tip the dough out onto a floured surface and knock back. Divide into 3 pieces and roll into long sausage shaped strands. Join the 3 pieces together …
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Peanut butter cookies!

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Recently I bought the latest edition of the Be-Ro cook book and made their peanut butter cookies. I've made two batches in the last week (they are THAT good) and I added chocolate chips to one batch! 

Ingredients
125g soft unsalted butter
75g caster sugar
75g golden caster sugar
150g peanut butter
1 egg
175g self raising flour

150g chocolate chips (optional)

Method
1. Line two baking trays with baking paper. Preheat the oven to 160. 
2. Cream together the butter and sugars. Add the peanut butter and egg.
3. Add the flour (and chocolate chips, if using) to make a dough.
4. Use tea spoons to divide up the mixture into 18. 
5. Flatten the cookies with a spoon or fork to make a pattern.
6. Bake for 12/15 minutes until golden brown.









































Here are photos of my batches of cookies, with and without chocolate chips! X Bo
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