Apparently snickerdoodles aren’t German, no matter how much I think the word sounds it. Whatever they are, they are also quick, soft, and delicious. I found this recipe whilst staying with my brother and sister-in-law when their twins were only two months old, and we all quickly decided that these were perfect snacks for the late nights that were going on. I usually make two or three times the dough in one go, and only bake some at a time. The rest I put into one or two bags and leave in the freezer for when I want something sugary.Continue reading “Snickerdoodles (Cinnamon cookies)”
Rosie has worked out a great and consistent recipe for using our flour to create delicious loaves of bread. Here is her method for looking after the sourdough starter, a very simple rye sourdough, and a go-to for the wheat sourdough.Continue reading “Rosie’s Sourdough from start to end”
Wholemeal pancakes are the next step up in pancake making. A richer flavour, as well as a richer product, these are our go-to birthday breakfast treat (although we also indulge whenever we’ve got an excess of eggs and milk!)Continue reading “Ben’s birthday pancakes”
I experimented with making welsh cakes from our barley flour, but instead rolled them out thinner and baked them in the oven. Crunchy, spicy, and easy to make, I don’t know if I’m going to buy many biscuits from now on.Continue reading “Spiced Barley Biscuits”
This is the food we eat when we come in hungry and there is nothing left for lunch. It takes about 3 minutes from opening the door to eating.
- 200g. wholemeal wheat flour
- 1/8 tsp. salt (adjust to taste)
- 350ml. milk or water
Makes six if the diameter is about 20 cm.
Sour-dough breads have long been common outside Britain, particularly Scandinavia, Eastern Europe and Germany. The process is akin to that of making yoghurt from milk in that the flour is partially “digested” by the sour-dough culture and this is claimed by some to make it easier for us to digest and better for you. Some people who have problems eating conventional yeast breads find this acceptable. We love the distinctive flavour although for some it is an acquired taste. You can use wheat or rye flour, but it does particularly bring out the best qualities of rye, especially if you add a little caraway seed.
- 500g wholemeal rye or wheat flour
- 1/2 tsp salt (adjust to your preference)
- up to 300 ml warm water (about 45°C )
- 1 tablespoon sour-dough culture
- 1 or 2 teaspoon caraway (or any other seed of your choice)
This is the easiest and quickest bread ever. It was publicised widely during the war by Doris Grant to encourage working women to eat well on rationing. The loaf is dark, moist and delicious.
Biscuits are a great snack to have around the farm, for that hit of quick sugar energy, and slower release carbohydrates and fat. These Welsh Cakes definitely hit the spot in the middle of a tough job, or with a cup of tea afterwards.Continue reading “Welsh Cakes”