Saffron Teacakes Recipe
The use of
sweet spices in baking will reduce the necessity to add salt to
recipes.
Recipe : Saffron Teacakes
Ingredients :
140ml / 1/4 pint milk
good pinch saffron
225g / 8 oz self-raising flour
120g / 4 oz unsalted butter
120g / 4 oz currants
2.5ml / 1/2 tsp allspice
30g / 1 oz candied peel
60g / 2 oz caster sugar
1 egg, beaten
Method :
Heat 60ml / 4 tbsp of the milk in a small saucepan and add the
saffron. Allow to stand for 10-15 minutes to infuse. Sift the flour
into a large bowl and cut the butter into this with a knife, until
it is reduced to very small pieces. Stir the currants, allspice,
peel and sugar into the flour and butter mixture. Make a well in the
centre of the flour and stir in the saffron milk and the remainder
of the milk. Mix well to form a soft dough.
Turn the dough onto a lightly floured board, and knead until smooth.
Roll the dough into a circle approximately 1.25cm / 1/2 inch thick.
Cut into 10-12 rounds with a 7.5 cm / 3-inch pastry cutter. Arrange
the individual rounds on a lightly greased baking sheet, and brush
the top with a little beaten egg. Bake the cakes in a preheated
oven, 180C / 350F / Gas Mark 4, for 20-30 minutes, until they are
well risen and golden brown.
Cook's tip - Do not be
tempted to use too much saffron; a little will go a very long way.
Freezing - These teacakes
freeze very well for up to 1 month.
Makes 10-12 teacakes
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