Baking
Marshmallow root Brownies
125 g butter
40 g marshmallow root powder
200 g rapadura sugar
50 g self-raising flour
1 teaspoon cinnamon and 1 teaspoon ginger (optional)
75g Chopped walnuts (optional)
Preheat oven to 180 oC . Line an 8 inch square cake tin with parchment. Melt the butter and stir in the marshmallow powder. Beat the eggs and sugar together, then add the butter and marshmallow root mixture to it Fold in the flour and spices. Stir in the nuts. Spoon into the cake tin and bake for about 40 minutes until cooked. Allow to cool in the tin then cut into squares
Dandelion and burdock flapjacks
150 g porridge oats
100 g butter or olive oil
3 tablespoons agave syrup or honey
50 g raisins optional
50 g hazelnuts chopped optional
3 tablespoons mixed seeds otional
Dessetspoon ground dandelion root
Dessertspoon ground burdock root
Heat oven to 180 oC. Melt butter and agave together. Mix in dry ingredients and press into a baking tray. Bake for 20 minutes or until golden brown. Allow to cool and cut into squares.
Queen cakes with calendula petals
125 g butter or vegetable spread
125 g sugar (rappadura is best)
125 g spelt flour
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla essence
½ cup fresh calendula petals
Cream butter and sugar together, whisk in beaten eggs and then fold in the combined baking powder and flour. Stir in vanilla essence and petals.
Spoon into paper cases and bake at 180 oC for 18-20 minutes.
Fennel and cheese straws
100g strong white or wholegrain flour
50g butter or olive oil
50g mature cheese (cheddar, pecorino or similar)
1 egg yolk (optional)
¼ teaspoon mustard powder, ground black pepper or cayenne powder (optional)
Salt to taste
2-3 teaspoons crushed fennel seeds
Mix flour, salt to taste and cayenne (mustard or black pepper) together in a bowl. Rub through fat with fingertips lightly until it looks like bread crumbs. Use a light tough and cool hand if possible. Add the finely grated cheese and stir through the egg yolk. Add enough cold water to make a stiff dough, lightly knead. Leave to sit in the fridge or a cool place for 20 minutes. Roll out the dough as thinly as possible and cut into strips 7-8cm long and 1.5 cm wide. Strips can be twisted or left flat. Arrange on a greased baking tray, sprinkle with a little olive oil and fennel seeds. Bake at 20 oC for about 12 minutes or until golden. Cool on a wire rack. Can be stored in an airtight container for about a week.
Lavender shortbread
100g butter or vegetable spread
50g sugar
175 g self raising flour
2-3 teaspoons lavender flowers, according to taste
Cream the butter and sugar together. Mix in flour and lavender then knead into a smooth dough. Roll out the dough and cut into biscuits with a cutter. Place on an oiled baking sheet and bake at 230oC for 10-12 minutes.
Alternatively use 1.5 teaspoons lavender flowers and 2 teaspoons or rosemary leaves, finely chopped, or used 3 teaspoons rosemary leaves without the lavender.