Tuesday, 8 December 2015


After years of making Waffles with Plain Flour, and over 25 years of baking the house bread with Strong Flour it never occured to try Waffles with itSuberb !

4 oz bread flour
1 oz milk powder
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
2 tablespoons Sunflower Oil
6 fl oz (just shy 1/2 pint) water
whisk and mix until smooth. (This is a thin batter that can be poured into a Waffle Iron)

I used milk powder so the dry ingredients can be taken out into the hills pre-mixed then just add water,oil and an egg like Pancakes

Thursday, 26 November 2015


4 1/2 oz butter, softened to room temperature
3 1/2 oz white sugar
3 eggs
4 1/2 oz flour
Cream together the butter and sugar. Stir in the eggs, one at a time.
Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.
Lightly grease the two sides of a krumkake iron with melted butter . Heat iron over medium to medium-high burner just until a drop of water sizzles on the surface
Spoon a tablespoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter (but not so tightly that the batter leaks down the sides of the iron.)
Bake for 30 seconds, flip iron over, and bake an additional 30 seconds. Flip iron back to initial position, open, and immediately roll cookie around a krumkake cone or the handle of a wood spoon. Slip off cone and allow to cool on rack.
Store in tightly sealed container in order to retain crispness.
Krumkake are equally delicious when served alone or when filled with whipped cream and/or fruit.
Yield: 24 krumkake.

Wednesday, 25 November 2015


    2½oz cocoa powder
    6½oz plain flour
    2 tsp baking powder
    8½oz caster sugar
    8½oz cooked beetroot
    3 large eggs
    7fl oz corn oil
    2oz chocolate chips
    1 tsp vanilla extract
Preheat the oven to 355F/Gas 4. Arrange paper muffin   cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar and chocolate chips and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
Pour into the muffin cases.
Bake for 30 minutes or until the top is firm when pressed with a finger.
Cool on a wire rack.