Autumn Bakes

Maebh - Cinnamon Rolls

Ingredients:

- 300g self-raising flour

- 2tsb caster sugar

- 1tbsp ground cinnamon

- 70g melted butter

- 2 egg yolks

- 130ml milk

For the filling:

- 1tsp ground cinnamon

- 55g light soft brown sugar

- 2tbsp cater sugar

- 40g melted butter

For the icing:

- 60g icing sugar

- 1tbsp cream cheese

- 1/2tbsp butter

- 1/2tbsp vanilla essence

Method:

1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.

2. Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.

3. Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

Mathilde - Kruidnoten:

Ingredients:

- 250g self raising flour

- 1 teaspoon baking powder

- 125g dark brown muscovado

- two table spoons of ‘speculaaskruiden’ (could replace with mixed spice and orange zest, but not the same)

- pinch of salt

- 125 butter at room temperature

Method:

1. Combine all the ingredients in a bowl with two tablespoons of water and rub the butter into the mixture. Do not over knead it.

2. Make a ball of the dough, cover in cling film and leave in the fridge for at least 2 hours, but best overnight (really makes a difference for the flavour).

3. Pre-heat the oven at 180 degrees, line a baking tray with baking paper.

4. Make small balls out of the dough the size of a small marble. Place on baking tray ensuring a good distance between each, and lightly press them with you finger (also avoids them rolling everywhere).

5. Bake for 15-20 minutes, it’s important they are quite dark for the flavour, but be careful not to burn them (from experience, the top might seem fine while the bottom is starting to burn).

Andrew - Apple Cookie Cups

Ingredients:

Apple pie filling:

-6 cups Granny Smith apples 4-5 apples, peeled and chopped

-1 Tbsp lemon juice

-1/2 cup light brown sugar packed

-1/2 cup granulated sugar

-1/4 cup corn-starch

-1 tsp ground cinnamon

-pinch ground nutmeg

-pinch salt

-2 cups water

Oatmeal Cookie Cups:

-1 1/2 cups all-purpose flour

-1 tsp baking soda

-1 tsp ground cinnamon

-1/2 tsp sea salt

-1 cup unsalted butter room temperature

-1 cup light brown sugar packed

-1/4 cup granulated sugar

-2 large eggs room temperature

-2 tsp vanilla

-3 cups rolled oats

Sugar Glaze:

1 cup powdered sugar

1 Tbsp water

Method:

Apple Pie Filling:

1.Toss apples and lemon juice in a medium bowl, set aside.

2. In a medium saucepan, combine sugars, corn-starch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil. Simmer until tender (10-15mins). Cool completely.

Oatmeal Cookie Cups:

1.In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).

3. Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.

4. Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.

5. Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.

6. Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.

7. Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the centre to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.

Assembly:

Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.

Madeline - Banana Bundt Cake

Ingredients:

- 200g unsalted butter, softened

- 250g plain flour

- 1 tsp bicarbonate of soda

- 1 tsp ground cinnamon

- 4 medium or 3 large overripe bananas

- 150g natural yogurt, at room temperature

- 1 tsp vanilla extract

- 225g light brown sugar

- 2 large free-range eggs, at room temperature

- Chopped Walnuts (optional)

- Half a jar dulce de leche

Method:

1. Heat the oven to 180°C/160°C fan/gas 4. Generously butter the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.

2. Sift together the flour, bicarbonate of soda and cinnamon into a large mixing bowl, then set aside. Mash the bananas in another bowl, then stir in the yogurt and vanilla.

3. Put the butter and sugar in a separate bowl and beat with a wooden spoon until soft and a little paler in colour – or use a handheld mixer if you prefer. Add the eggs, one at a time, beating well after each addition.

4. Using a metal spoon, add a third of the flour mixture and fold it in gently, using a figure of eight motion, followed by half of the banana mixture. Repeat with another third of the flour mixture, then the remaining banana mixture, then finally the remaining flour.

5.Dollop the mixture evenly into the greased bundt tin and level the surface with a palette knife or the back of a spoon. Bake for 45-50 min or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 20 min, then turn it out onto a wire rack to cool completely.

6. Just before serving, gently heat the dulce de leche in a saucepan until it reaches pouring consistency, then carefully pour it over the bundt. Sprinkle over the chopped walnuts. Cut into slices and serve.