Savoury Bakes and Bake Sale Classics
This post is combining two of our challenges, 'savoury bakes' and also 'bake sale classics'.
Madeline - Cheese and Bacon Scones
Ingredients:
- 225g self-raising flour, plus extra for dusting
- pinch of salt
- pinch of cayenne pepper
- 1 tsp baking powder
- 55g chilled butter, cut into cubes
- 120g mature cheddar, grated
- handful of cooked bacon lardons
- 90-100ml milk, plus 1 tbsp for glazing
Method:
1. Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
2. Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and add the bacon. Rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
3. Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
4. Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
5. Bake in the oven for 15-20 mins or until golden brown and cooked through.
Maebh - Asparagus, Sundried Tomato & Olive Loaf
Ingredients:
- 100ml olive oil , plus extra for greasing
- 250g asparagus spears , each cut into 3 pieces
- 200g self-raising flour
- 1 tbsp thyme leaves
- 3 large eggs , lightly beaten
- 100ml milk
- handful pitted black olives
- 100g sundried tomatoes , roughly chopped
- 100g gruyère or Beaufort cheese, grated
Method:
1. Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approximately 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2. Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3. Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Becky - Banana Brownies
Ingredients:
- ½ cup butter
- ⅔ cup semisweet chocolate chips
- 1 large egg
- ⅔ cup packed light brown sugar
- 1 small ripe banana, mashed
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup all-purpose flour
Method:
1. Preheat an oven to 165C. Grease an 8 inch square pan.
2. Melt butter in sauce pan over medium-low heat. Remove from heat, add chips, and stir until melted. Set aside to cool for 5 minutes.
3. Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted near the centre comes out with moist crumbs, about 30 minutes. Don't over bake. Remove, and cool pan on wire rack before cutting.
Madeline - Malteser Tay Bake
Ingredients:
- 100g Butter
- 200g Milk Chocolate
- 3 tbsp Golden Syrup
- 250g Crushed Digestive Biscuits
- 225g Maltesers
- Extra 100g Milk or White Chocolate as topping (optional)
Method:
1. Melt the butter, chocolate and syrup
2. Add the crushed biscuits and Maltesers
4. Mix together then pour into a greased baking tin and chill until set.
5. Optional: Once set, melt the additional chocolate and pour over the top. Chill until set.