Sentences with phrase «200g plain flour»

75g unsalted butter, softened 20g organic virgin coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)

My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing

Ingredients: 1 egg 120 ml milk 4 tablespoons vegetable oil 200g plain flour (plus a teaspoon for coating the berries) 100g caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 100g frozen blueberries (or any frozen berries)

235g cornmeal 200g plain flour 3/4 tsp bicarbonate of soda.

235g cornmeal 200g plain flour 3/4 tsp bicarbonate of soda 50g light brown sugar 1 3/4 tsp Maldon salt 3 eggs 390g buttermilk 80g melted butter Mix the dry ingredients together.

Not exact matches

Ingredients: Crust 300g (2 cups) plain flour 200g chilled butter, chopped 45g (1/4 cup) icing sugar mixture 35g (1/3 cup) cocoa powder 4 - 5 tbs milk

300g plain flour (I've used wholegrain spelt which works really well too) 100g caster sugar 200g cold unsalted butter cut into cubes.

Ingredients 250g plain flour 75g ground almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch of ground cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 200g honey 75g butter 150g plain chocolate Method 1.

For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces

FOR THE BROWNIE BATTER 200g unsalted butter 200g Guittard Dark Chocolate, roughly chopped 265g caster sugar 150g plain flour 3 large eggs

FOR OREO COOKIES 275g plain flour 40g Guittard Cocoa Powder 1/2 tsp baking soda 1/2 tsp fine sea salt 200g unslated butter 125g caster sugar 125g light brown sugar

100 ml coconut oil, melted to liquid (or sunflower oil) 3/4 teaspoon ground cardamom 150g light brown sugar 2 medium eggs 3 medium bananas, mashed 75g plain yoghurt 200g wholemeal flour 1 tsp bicarbonate of soda 1 tsp baking powder 100g dark chocolate, chopped Method:

For the shortbread: butter 200g icing sugar 90g vanilla extract almonds 140g, ground plain flour 140g lemon zest of 1, finely grated

Cupcake Mixture • 125g reduced fat butter or margarine • 1/2 cup caster / raw sugar • 1/2 cup plain low fat yoghurt • 2 eggs • 2 cups self - raising flour • 1 tsp baking powder • 1/3 cup dark cocoa, sifted • 1/2 cup low fat milk • 200g pitted cherries, halved

You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g pecan halves

400g plain flour, plus extra for rolling 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange zest 200g royal icing 2 tbsp orange juice