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Raspberry Treats – Week 2

Ingredients

  • 250g cold unsalted butter, chopped
  • 1tsp finely grated lime zest
  • 200g plain flour, plus extra to dust
  • 80g cornflour
  • 1tsp vanilla extract
  • 75g icing sugar
  • 75g icing sugar
  • 1tsp baking powder
  • 250g good quality raspberry jam
  • Handful flaked almonds
  • You’ll need 2 x 12 hole muffin tins, lined with cake cases
  • piping bag with a plain 1cm nozzle

Method

  • Heat oven to 180 degrees C, 160 degrees fan, gas 4
  • Combine butter, lime zest, butter, flour, cornflour, vanilla and icing sugar, baking powder and a pinch of salt in a food processor until you have a smooth, even dough. Try not to overwork it.
  • Tip the dough on to a floured surface and form it into a sausage shape.
  • Cut the dough into 25g pieces and roll into balls. Put the balls into the paper cases in the prepared tins.
  • Press each ball in the middle with your thumb (not too hard) to make a hole for the jam. Using the piping bag place about a teaspoon of jam in each hole. Sprinkle flaked almonds on the top.
  • Bake for 15 to 20 minutes until lightly golden in colour. Cool on a wire rack. Dust with icing sugar to serve.
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Christmas Brownies – Week 1

The RGA team are getting in the Christmas spirit, we wanted to share this tasty festive Treat with you!

Ingredients for 15-18 brownies

  • 300g dark chocolate chopped
  • 250g unsalted butter chopped
  • 5 free range eggs
  • 400g caster sugar
  • 1tsp vanilla extract
  • 150g plain flour
  • 50g cocoa powder
  • 1/2 tsp baking powder
  • pinch salt.
  • 3 tbsp mincemeat
  • icing sugar to serve

Method

  1. Heatoven to 180 degrees C, fan 160 degrees, gas mark 4. Grease a shallow baking tin 20 x 30 cm and line with baking paper.
  2. Melt the chocolate and butter in a bowl set over barely simmering water. Makesure the bowl doesn’t touch the water. Stir occasionally until smooth then allow to cool.
  3. Place eggs, sugar and vanilla in an electric mixer/ food processor and beat until pale and fluffy. Beat in the cooled chocolate mixture. Sift in the flour, cocoa, baking powder and salt and fold in with a large metal spoon. Gently fold in the mincemeat.
  4. Spoon the mixture into the prepared tin and smooth the surface. Bake for 30 to 40 minutes or until firm to the touch but still fudgy in the centre. Allow the brownie to cool in the tin, then remove, cut into squares and sprinkle with icing sugar. Store in an air tight tin for up to two days.