As promised, the recipe for these raspberry friands. I made about 20 mini friands with this recipe. My raspberries were pretty sour but they kinda balanced the slightly overpowering sweetness.
Recipe: ( original recipe )
- Melted butter, to grease
- Plain flour, to dust
- 90g (1 1/2 cups) pure icing sugar, sifted
- 37.5(1/2 cup) plain flour, sifted
- 77.7 (1 1/2 cups) almond meal
- 1.5 eggs, lightly whisked
- 90g unsalted butter, melted, cooled
- 50g frozen raspberries
- 1 tbs flaked almonds
- Icing sugar, to dust
1. preheat oven to 180°C. Brush thirty 40ml-capacity mini muffin pans with melted butter to grease. Dust with plain flour.
2. Combine the sugar, flour and almond meal in a bowl. Make a well in the centre. Add egg and butter. Stir until well combined.
3. Divide among the prepared pans. Divide the raspberries among the centres. Sprinkle with the flaked almonds.
4. Bake for 15-20 minutes or until light golden. Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.
5. Dust the friands with icing sugar to serve.
Packed these to sch for my friends. ^^
These are my Scottish Almond Shortbread. (Apart from the calories,) Shortbread is definitely one of my favourite snack. I love the buttery and a slight pinch of milky taste of this almond shortbread. Next time, I’ll up the almond so it’ll be more crunchy! If you prefer a strong almond flavour,you may want to add more ground almond. I was so excited to see my Almond Scottish Shortbread that I did not refrigerate the dough until firm before sending them into the oven. Refrigerating the dough until firm enables you to cut them into interesting shapes with a cookie cutter. I merely baked them in an 8inch square tin and cut them into little cubes for easy distribution and to fit my containers!!
125g butter cup canola gold butter
85g icing sugar
190g plain flour
75g corn flour
60g ground almond
1/2 tbsp milk powder
Chopped Toasted whole almond. ( I used sliced almond)
– Preheat oven to 170 degree C
– Mix A until well blended
– Add in B until well blended
– Toss in C until well incorporated.
– Line yr 8 inch square tin w parchment paper and lightly grease it.
– Pour yr batter into the tin and use a knife to slice the batter into yr desired shapes that you intend to divide later. – Pop them into the preheated oven and bake them for 25-30 mins/ until slightly golden brown.
– Run your knife along the lines you have sliced previously.
– Leave it to cool for about 15-30 mins before removing them from the tin. (if not, they will fall apart! )
Alternatively, click here for my plain traditional shortbread recipe!
Spent my morng making some breakfast for the family and baking these cupcakes.
Got my recipe from small small baker!
I baked about 7 big cupcakes with half of the recipe. Although I used the entire orange zest and juice, I still feel that the orange flavour cld be stronger. I guess the addition of vanilla essence wld be good too.
(My edited version)
1 eggs yolk
95g cake flour
25g ground almonds
3/4 tsp baking powder
40g orange juice
1 orange zest, grated
200g butter, melted
1tbsp vanilla essence
1. Whip (A) until sugar dissolves and it turns thick. (Note: overwhipping (A) will cause the cake to collapse).
2. Fold in (B) and mix until well blended.
3. Stir in (C) and mix until well incorporated.
4. Spoon it into cupcake cases and sprinkle some flaked almonds on top.
5. Bake at 190C for 20 minutes. Remove and cool.