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Ingredients for the sponge
- 3 large eggs
- 85g caster sugar
- 1 ½ tbsp warm water
- 65g plain flour
- 20g cocoa powder
Pre-heat oven to 190o C fan
Line a 23 x 32cm Swiss roll tin with parchment and grease with melted butter.
Place the eggs, sugar, water into a bowl and using an electric hand whisk or a stand mixer whisk for around 5 mins until very pale, thick and fluffy.
Sift the flour with the cocoa until well combined then using the beaters or a large metal spoon, fold the flour in, taking care not to deflate the mixture too much.
Gently pour into the swiss roll tin and using a spatula gently ease the batter into the corners and level it off. Bake for 10-12 minutes.
Meanwhile, place a sheet of parchment on your work surface, sprinkle well with caster sugar.
When the sponge is baked (it will have risen and appear to be coming away from the sides of the tin), turn the sponge out onto the sugar lined parchment, remove from the tin and carefully peel away the parchment. Roll the sponge up from the short side, rolling the sugared paper in it as you go, set aside and leave to cool3
Chocolate buttercream filling and topping
- 100g soft butter
- 200g icing Sugar
- 20g cocoa
- Extra cocoa & icing sugar to dust.
Beat the butter, icing sugar and cocoa together until light and fluffy.
When the swiss roll is fully cool, carefully unroll it and using a pallet knife spread the buttercream all over the sponge.
Carefully re-roll the sponge back up. Drizzle the top of the swiss roll with the excess icing
(as shown), dust with cocoa powder.
Ingredients – makes 6
- 250g self-raising flour
- 60g spreadable butter or margarine
- 30g caster sugar
- 80g dried fruit (or a mix of dried cranberries and white choc chips)
- 90g milk
- 40g plain yoghurt
- 1 egg beaten- for egg wash
Heat oven to 200oC/ Fan. Place a baking tray in the oven to heat up.
Sift flour into a bowl, rub in the butter, add in the sugar and fruit.
Make a well, mix the yoghurt & milk together and pour into the flour.
Bring it together with a knife to make soft dough, knead for a few seconds.
Roll or press the dough into a round of 4cm deep, fold it in half, pat out again then cut out your desired shapes with a 6 or 7cm floured cutter. Re-shape as needed but make sure you fold the dough in half, remove the tray from the oven and place staggered but quite close together.
Brush with beaten egg and bake for 12–15 mins until golden on top and well risen.
Pistachio and lemon biscuits
Ingredients – makes 12
- 100g soft butter
- 50g caster sugar
- 1 egg yolk
- 1 tbsp honey
- Zest 1 lemon
- 1 tsp vanilla ext.
- 170g plain flour
- 30g fine semolina
- Icing sugar to dust
- 20g finely chopped pistachios (or use coloured sprinkles)
- 200g royal icing sugar
Beat the butter until light and fluffy, add in the yolk, honey, lemon and vanilla.
Mix in the flours, knead lightly then pat the dough flat, leave it to rest for 15 minutes.
Roll the dough out to around ½ cm thick, stamp out large 9cm circles and using a smaller 5cm cookie cutter, stamp out the middle, repeat for all the biscuits, re-rolling as you go along.
Bake the biscuits for 15-18 minutes at 160oC fan, remove and place on a cooling rack.
Mix the icing sugar with 32g of water, dip the cooled biscuits in the icing to give a light coating, use a knife to scrape off the excess, scatter with the chopped pistachio. Leave at least 30 minutes to set.
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