Archive of ‘cinnamon’ category

Apple Butter Hand Pies

These intensely buttery and flaky hand pies are like a posh man’s McDonalds apple pie. If you read the recipe ahead and bake them over two days though, they can be enjoyed by anyone. And they darn well should be, because nobody should be subjected to applesauce that tastes like wall glue.
Ingredients:  

Apple Butter 
14-16 Braeburn or Pink Lady apples, peeled, cored & sliced into chunks 
1 cup (275ml) apple juice 
2 tbsp brandy 
1 cinnamon stick 
1 tsp ground ginger 
½ tsp ground nutmeg 
¼ tsp ground cloves 
1 cup (220g) caster sugar 
2 tbsp lemon juice  
Pie Dough 
2 ½ cups (290g) plain flour 
1 tsp salt 
1 tsp sugar 
1 cup (230g) cold, cubed butter 
¼ / ½ cup (around 100ml) cup cold water plus extra for brushing  
½ cup (110g) sugar 
1 tsp cinnamon   
Notes: as the apples are cooked down, it doesn’t matter which apples you choose for this recipe, just go for the ones that you believe have the best flavour.


Recipe:  

Day One  
Put the flour, sugar, salt and cubed butter in a food processor and pulse until breadcrumbs form. Before it forms a ball, slowly add the water – add a little extra if it feels dry, pulse until dough forms. Pat the dough into a ball, wrap in cling film and refrigerate for 30 minutes, preferably overnight.    

Make the filling. Combine all ingredients in a large heavy bottomed saucepan. Cook over medium heat and stir every so often. The apples will start to break down and will eventually reach a saucy consistency. Cook for 45 minutes and mash up unbroken pieces of apple. Reduce heat to medium-low and continue to cook for 2 hours until the sauce is much darker, thicker and half the amount. Transfer to a jar and let cool to room temperature and then refrigerate, will last there for 1 month or up to 6 months in the freezer.   

Day Two  
On a lightly floured surface, roll the dough out a ¼ inch thick. Take a 4/5 inch cookie cutter and cut out as many rounds as you can, you should have about 16. Place the rounds on a baking tray, cover and refrigerate for 30 minutes. Spoon 1 ½ teaspoons of apple butter in the centre of half the rounds, making sure to leave a 1/2 inch gap between the edges of the pastry. Brush water around the edges of rounds and place another round on top. Gently seal the dough with your fingers and create a cross in the centre using a knife. Repeat with the rest of the rounds. Place back on baking sheet, cover and and refrigerate for 30 minutes.   

Preheat the oven to 180 C. Combine cinnamon and sugar in a small bowl. Brush pies with water and then sprinkle with cinnamon before baking. Bake for 22 minutes until lightly browned. Let cool or eat warm, lasts for 3 months in the freezer or 4 days at room temperature.




Recipe and photography bu Emine Hassan

Apricot and Cranberry Cinnamon Rolls

The smell of baked cinnamon rolls wafting through the house is the ultimate in festive comfort at this time of year. Added cranberries and apricots give these a seasonal twist – the perfect thing to enjoy on a cold winters morning. 
Ingredients
For the rolls
450g strong white flour
75g dried cranberries
1tsp fast acting dried yeast
1tsp salt
1 ½ tbsp caster sugar
150ml hot milk and 150ml hot water mixed together – hot but not boiling!
For the filling
25g butter, melted
50g light brown sugar
2tbsp ground cinnamon
75g dried apricots, cut into small pieces
Makes 8 rolls

Method
- Place the flour, cranberries, yeast, salt and caster sugar into a large bowl and stir together. Now add the hot milk and water and mix together using an electric mixer with a dough hook attachment for 5 minutes – if you don’t have an electric mixer that’s fine, you can just use your hands and mix and knead for about 10 minutes. Once the dough has been mixed and kneaded, cover the bowl with a tea towel and leave in a warm place for 1 ½ hours, or until the dough has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface and knead for another 5 minutes. Roll the dough out into a large rectangle about 1 cm thick, spread the surface with the melted butter and scatter over the sugar, cinnamon and apricot pieces in an even layer, making sure you reach the edges. Now roll the dough into a tight sausage shape, slice into 8 even pieces and place these, swirl side up on a lightly oiled baking tray.
- Leave in a warm place for a further 30 minutes, or if you want to make these for breakfast next day you can leave them in the fridge overnight (although if you do this, you will need to take the rolls out of the fridge and leave for 30 minutes to come up to room temperature before baking).
- When you are ready to bake the rolls, preheat the oven to 180°C and bake for 13-15 minutes, or until the rolls are well risen and a lovely golden brown. Remove from the oven and leave to cool slightly. You can eat the rolls as they are, but for an extra delicious twist make up some icing using 3tbsp icing sugar, 1tbsp water and 1tsp vanilla extract and drizzle over the top of the hot rolls. Tear off and eat warm – heavenly!
By Millie Norton

Scandi treats

We ditch the traditional festive treats for something Scandinavian inspired mixed with Cellardoor’s creative handiwork: reds and whites, gingerbread with a touch of cinnamon (Swedish pepparkakor enthused) coconut ice and chocolate.
Ingredients
To make the gingerbread house, cherub and star
Gingerbread mixture
225g plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
112g butter, softened
85g soft brown sugar
2 tbsp golden syrup
Icing
112g icing sugar
1 tbsp water
Coloured icing tubes
Method
-       Heat oven to 180C
-       Sift the flour, baking powder and spices into a mixing bowl
-       In a saucepan heat the golden syrup, sugar and butter until it melts, then let the mixture cool and add to the mixing bowl
-       Stir and then knead the mixture into a ball
-       Dust the work surface with flour and roll the rough until about ½ cm thick
-       Cut a 7x7cm square (x2) 7x5cm rectangle (x2) and for the sides of the house use a template of a rectangle 9x7cm plus a triangle attached adding an extra 3cm to the whole length of the side: for the other shapes it will be easiest to use cookie cutters
-       Bake in the oven for 10 minutes or until they are golden brown and leave them to cool
-       Assemble the house with the icing – make sure it is thick – leave to dry for 15 mins and then decorate
To make the snowman and the Christmas trees
Coconut Ice
½ pint water
450g sugar
Pinch cream of tartar
112g desiccated coconut
1 heaped tbsp thick cream
Fillings and toppings
½ packet of white cooking chocolate
½ packet of dark cooking chocolate
1 small bought chocolate cake
Handful of walnuts
Method
-       Cut two healthy sized cubes of the chocolate cake (one for the head and the other for the body) and melt dark chocolate with some butter and then add the mixture to the cake
-       Roll into one larger ball and one smaller ball and fill the centre with chopped walnuts
-       Place in fridge to harden, then make the butter icing (you’ll just need some icing sugar and softened butter) and spread onto the balls and roll these in the desiccated coconut and then assemble to make the main body of your snowman (decorate as desired)
-       Now to make the Christmas trees! Heat sugar and water in a strong saucepan until sugar is dissolved and add the cream of tartar then boil steadily, then add the coconut and cream and beat together
-       Let the mixture cool slightly and then use kitchen gloves to form pyramid shapes for the trees, leave to harden
-       Melt the white chocolate and dip the base of the pyramids in, then leave to harden
Put together your creations on lined tray with silver paper and desiccated coconut and icing sugar and chop up flakes for logs. 

Why not make extra gingerbread cherubs and stars and hang them on the tree?

By Melodie Walter