Category: Small Cakes

Jagodówki – Whinberry Yeast Buns

  • These  drożdżówki – sweet yeast buns – with whinberries(bilberries) get their own name.
  • Jagodówki or Jagodzianki – – Jagody being whinberries.
  • These grew in abundance in the woods near where both my mother and father used to live in the North East of the then Poland.
  • I imagine both my grandmothers baking these when the fruit was ripe in summer.
  • Some also grew in the area of Lancashire where I was brought up and we often picked these.
  • If you are lucky enough to have these growing near you – go and pick them and bake.
  • Otherwise use imported blueberries – their big American cousins.

Filling

There are 3 ways to make the filling:

  • Berries sprinkled with granulated sugar and left for a while.
  • Berries sprinkled with granulated sugar and cooked in a pan for a few minutes.
  • Use blueberry jam.

    Ingredients – Buns

    • 200g & 50g plain flour
    • 150 ml warm milk
    • 1 teaspoon of granulated sugar
    • ½ tablespoon of dried yeast
    • ¼ teaspoon of salt
    • 60g granulated sugar
    • 2 egg yolks
    • *
    • Egg white for brushing – beaten

    Ingredients – crumble topping – kruszonka

    • 30g plain flour
    • 20g butter
    • 20g granulated sugar

    Method – crumble topping – kruszonka

    • Rub the butter into the flour to get breadcrumbs.
    • Stir in the sugar.

    Method – Buns

    • Mix the milk, yeast, sugar and 50g of plain flour.
    • Leave for 20 minutes.
    • Put the 200g  of plain flour, sugar, salt, yolks and yeast mixture in a bowl.
    • Mix together to form a soft dough.
    • Add a little extra milk if this is too dry.
    • Knead for 10 minutes – set a timer – till you get a smooth ball.
    • Cover and leave for 1½ – 2 hours.
    • Line baking tray with baking paper.
    • *
    • Lightly knead the dough for a few minutes.
    • Divide the dough into 6.
    • Roll each one to make a ball and then flatten it.
    • Place a tablespoon of the filling in the centre.
    • Take the edges of the dough and bring together and seal.
    • Place the balls, sealed side down, on the baking tray.
    • Brush with beaten egg white.
    • Sprinkle the kruszonka – crumble mixture over the top 
    • *
    • Cover and leave for 30 minutes.
    • *
    • Pre-heat the oven  to GM6 – 200°C.
    • Bake for 12-14 minutes.
    • Leave to cool on a wire rack.

      Chocolate Macaroons

      • This is an English recipe, which is over a hundred years old.
      • These macarons were very popular in Edwardian England (1901 – 1910).

      Ingredients

      • 2 egg whites
      • 85g ground almonds
      • 85g caster sugar
      • 85g grated dark chocolate
      • 30g ground rice

      Method

      • Pre-heat the oven to GM4 – 180°C.
      • Line 2 baking sheets with baking parchment.
      • Mix all the dry ingredients together.
      • Whisk eggs whites until stiff.
      • Gently fold in the dry ingredients until well mixed.
      • Roll tablespoon sized balls in your hands.
      • Place well apart on the baking sheets to allow for spreading.
      • Bake for around 20 minutes.
      • Do not over bake them.

      Cake Plate – Dubarry – Crown Devon from the 1930s

      Caraway Biscuits 2

      This is an old English recipe for caraway biscuits.

      Compared to my first recipe for caraway biscuits it has a higher butter content and fewer caraway seeds. (you can always add more).

      Ingredients

      • 270g plain flour
      • 225g butter
      • 200g granulated sugar
      • 1 teaspoon of caraway seeds
      • 1 egg – beaten

      Method

      • Pre-heat the oven to GM2 – 150°C.
      • Flour two baking trays.
      • Rub the butter into the flour so you get fine breadcrumbs.
      • Stir in the sugar and caraway seeds.
      • Mix in enough of the egg to form a soft dough.
      • Roll the dough out to 1cm thickness.
      • Use an 8cm cutter to cut out the biscuits.
      • Re-roll the cast of dough and make more biscuits.
      • Bake for 30 – 35 minutes until light golden brown.
      • Leave on the tray on a wire rack.

      Ciasteczka with currants & peel

      Ciasteczka is the nearest Polish word for biscuits. It can describe small soft cakes or crisper style biscuits or cookies.

      At home we always spoke about biskwity and it was only when I first went to Poland that I realised this was NOT A POLISH WORD!

      The word nearest to descripting English biscuits is herbatniki – these are biscuits to have with a cup of tea (herbata).

      These are often petit beurre, morning coffee or rich tea type biscuits – plain thin biscuits.

      These ciasteczka are quite a bit richer – variations of these I would have enjoyed cutting out with my mother.

      Ingredients

      • 240g plain flour
      • 120 butter
      • 120g granulated sugar
      • ½ teaspoon of baking powder
      • ¼ teaspoon of ground cinnamon
      • Pinch of salt
      • 50g currants
      • 30g mixed peel
      • 1 egg – beaten
      • 1 tablespoon of milk – optional

      Method

      • Pre-heat the oven to GM4 – 180°C.
      • Grease 2 to 3 baking trays.
      • Rub the butter into the flour till it resembles breadcrumbs.
      • Stir in the rest of the dry ingredients.
      • Add enough of the egg to make a soft dough.
      • You might need some of the milk.
      • Roll out the dough to 1cm thickness.
      • Cut out circles using a 7cm circular cutter.
      • Place on the baking trays.
      • Bake for 15 to 20 minutes till lightly golden.
      • Leave to cool on a wire baking rack.

      Date Slices

      Mama often made these.  She used to buy dried dates in a block which was just the right amount and a lot cheaper than whole dates.  However  I have not seen these for sale for ages.

      Ingredients

      • Filling
      • 225g stoned dates
      • Juice & rind of 1 lemon
      • Water – to add to juice to make 250ml
      • *
      • Crumble Mixture
      • 110g plain flour
      • 110g semolina
      • 110g butter
      • 80g granulated sugar

      Method

      • Chop the dates.
      • Add water to the lemon juice to make up to 250ml of liquid.
      • In a small saucepan gently heat the dates and the rind with the lemon liquid.
      • Stir and heat until you have a soft pulp and all the liquid has been absorbed.
      • Leave to go completely cold before using.
      • *
      • Pre-heat the oven to GM5 – 190°C.
      • Grease a 21 x 26cm shallow baking tin.
      • Use a piece of grease-proof paper to line the two long sides and base  of the tin.
      • Mix the flour and the semolina.
      • Rub the butter into the flour mixture until you get breadcrumbs.
      • Stir in the sugar.
      • Put half of the crumble mixture into base of the tin.
      • Pat down with a spoon.
      • Place spoonfuls of the date pulp evenly across the crumble mixture.
      • Spread the rest of the crumble mixture over the top.
      • Pat this down with a spoon.
      • Bake for 30-35 minutes.
      • Leave to cool in the tin.
      • Cut into squares or fingers to serve.

      Johnson Brothers Ironstone Snowflake – Green Pear – 1960 – 1979

      Note

      Do not store these in an airtight box or they will go soggy.  Use a mesh cover or a cotton or linen tea towel.

      Biszkopciki – Little Sponge Cakes

      Biszcopciki, Sponge drops or fingers, Lady Fingers and Savoiardi (Italian) are names given to little light sponge cakes often with a light sugar crust.

      In many older recipes eggs are separated and then the white and yolks beaten separately with sugar and these two mixtures brought together and plain flour added.

      I have gone for a slightly easier version, using a more English sponge mixture with whole eggs and self raising flour but have used an icing sugar topping which is simple but wonderful!

      You can use a piping bag to make these into fingers but I have made them into little tablespoon sized drops.

      Ingredients

      • 2 eggs
      • 75g caster sugar
      • 75g self raising flour
      • *
      • 2-3 tablespoons of icing sugar

      Method

      • Pre-heat the oven to GM 5 – 190°C.
      • Line two baking sheets with baking paper.
      • Whisk the eggs with the sugar until they are pale and thick.
      • Sift the flour.
      • Gently fold the flour into the whisked mixture.
      • Place tablespoonfuls of sponge mixture onto the trays, leaving them some distance apart.
      • Sift around 1 tablespoon of icing sugar over the drops.
      • Leave for 5 minutes (set a timer).
      • Sift another tablespoon of icing sugar over the drops.
      • Bake for 5 minutes and change the trays around.
      • Bake for another 3 to 5  minutes.
      • Allow to cool for 5 minutes then remove with a metal spatula to cool on a wire rack.

      Cake plate – Dubarry by Crown Devon from the 1930s

       

      Served with Strawberry soup

      Royal Doulton – Carnation 1982 – 1998

       

       

      Orange Biscuits

      This recipe for these very crisp orange biscuits was given to me by one of my cousins (British born like me) who lives in Wembley.  They are super!

      You have the flesh of 2 oranges left over – to just eat whist baking or to use in something else – maybe the cabbage & orange salad – another super recipe from the same cousin.

      Ingredients

      • 250g self raising flour
      • 150g butter
      • 120g caster sugar
      • Grated rind of 2 oranges
      • 1 egg seperated
      • 1-1½ tablespoons of milk
      • *
      • 30g caster sugar for sprinkling

      Method

      • Rub the butter into the flour to make breadcrumbs.
      • Mix in the sugar and the fine grated orange rind.
      • Add the egg yolk and milk to make a firm dough.
      • Chill for 30 minutes.
      • *
      • Pre-heat the oven to GM5- 190°C.
      • Grease several baking sheets.
      • Roll out the dough thinly.
      • Use a 7cm diameter cutter to make rounds.
      • Brush the rounds with beaten egg white.
      • Lightly sprinkle the rounds with caster sugar.
      • Place the biscuits onto the baking sheets a little apart.
      • Re-form the the dough and repeat.
      • Bake for 8-9 minutes till golden.
      • Leave to cool for a couple of minutes before removing from the baking sheet and  placing them on a wire rack to cool.

       

       

      Coffee Set – Elizabethan – Fleure bleue from the 1970s.

      Rye Scones

      This recipe is a cross between an English scone and soda bread.

      I used this recipe with spelt flour and it was a huge success.

      I now tried it out with rye flour using equal amounts of rye to plain flour.

      In Poland you might call these babeczki – little buns or bułeczki – little bread buns.

      Ingredients

      • 125g rye flour
      • 125g plain flour
      • 1 tablespoon of baking powder
      • 1/4 teaspoon of salt
      • 30g of demerara or granulated sugar  & 1/2 tablespoon
      • 80g of sultanas or raisins
      • 65g butter – chilled and diced
      • 2 tablespoons of yoghurt & milk to make 125ml
      • 1 egg

      Method

      • Line a baking sheet with greaseproof paper.
      • Preheat the oven to GM7 – 220°C.
      • Mix the flours, baking powder and salt together.
      • Add the butter and mix in with the flour to make breadcrumbs.
      • Add the 30g of sugar.
      • Add the sultanas or raisins.
      • Lightly mix the egg into the yoghurt/milk mixture.
      • Make a well in the flour mixture and pour in the egg mixture.
      • With a knife work the mixture together to make a damp rough ball.
      • Turn the ball of dough on the the baking sheet.
      • Form into a flattened disc around 20cm in diameter.
      • Sprinkle with the 1/2 tablespoon of sugar.
      • Deeply score the disc into eight sections.
      • Bake for 15 – 20 minutes until golden and firm.

      They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

      Served on Elizabethan Carnaby from the 1960s.

      Variations

      These were so delicious I made them again but instead of sultanas used –

      • 80g chopped dried apricots

       

       

       

       

      Or

      • 80g dried cranberries

       

       

       

       

       

      All versions are super!

       

      Cinnamon Fruit Yeast Buns

      These  bułeczki – little yeast buns – are based on an English recipe for hot cross buns, which are made for Good Friday.

      I love the addition of a chopped eating apple and grated orange rind.

      These take most of the day to make – best done on a day you are in with other things to do in between.

      Ingredients

      • 330ml of milk (might need a little more)
      • 50g butter
      • 500g strong bread flour
      • 1 teaspoon salt
      • 75g caster sugar
      • 7g sachet of dried yeast
      • 1 egg beaten
      • 75g sultanas
      • 50g mixed peel
      • Grated rind of an orange
      • 1 eating apple, peeled, cored and finely chopped
      • 1 + 1/2  teaspoons of cinnamon
      • *
      • For the glaze
      • 2 tablespoons of apricot jam

      Method

      • Bring the milk to the boil.
      • Add the butter and leave till hand-warm.
      • Put the flour, salt, sugar and yeast into a bowl.
      • Make a well in the centre, add the milk and butter and then the egg.
      • Mix with a wooden spoon.
      • Bring the mixture together with your hands to form a sticky dough.
      • Knead the dough on a lightly floured surface for around 5 minutes.
      • Put the dough into an oiled bowl
      • Cover with a shower cap (very useful these!) or cloth.
      • Leave to rise until doubled in size.
      • *
      • In a bowl mix together the sultanas, mixed peel, orange rind, apple and cinnamon.
      • Add this mixture to the risen dough and knead until it is all well distributed.
      • Cover again and leave to rise until doubled in size.
      • *
      • Cover a large baking tray with greaseproof.
      • Divide the dough into 15 even pieces.
      • Roll each piece into a smooth ball on a lightly floured surface.
      • Arrange the balls on the baking tray with some room for expansion.
      • Cover loosely with a cloth and leave to prove – for around one hour.
      • *
      • Preheat the oven to GM7 – 220°C.
      • Bake for around 20 minutes until the buns are golden brown.
      • *
      • Gently heat the apricot jam in a small saucepan.
      • Brush the jam over the tops of the small buns.

      Delicious on their own or buttered!

       

      Spelt Scones

      This recipe is a cross between an English scone and soda bread.

      In Poland you might call these babeczki – little buns or bułeczki – little bread buns. Spelt flour gives this a lovely taste.

      Ingredients

      • 250g spelt flour
      • 1 tablespoon of baking powder
      • 1/4 teaspoon of salt
      • 30g of demerara or granulated sugar  & 1/2 tablespoon
      • 80g of sultanas or raisins
      • 65g butter – chilled and diced
      • 2 tablespoons of yoghurt & milk to make 125ml of liquid
      • 1 egg

      Method

      • Line a baking sheet with grease-proof paper.
      • Preheat the oven to GM7 – 220°C.
      • Mix the flour, baking powder and salt together.
      • Add the butter and mix in with the flour to make breadcrumbs.
      • Add the 30g of sugar.
      • Add the sultanas or raisins.
      • Lightly mix the egg into the yoghurt/milk mixture.
      • Make a well in the flour mixture and pour in the egg mixture.
      • With a knife work the mixture together to make a damp rough ball.
      • Turn the ball of dough on the the baking sheet.
      • Form into a flattened disc around 20cm in diameter.
      • Sprinkle with the 1/2 tablespoon of the demerara sugar.
      • Deeply score the disc into eight sections.
      • Bake for 15 – 20 minutes until golden and firm.

      They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

      Served here on  Ansley – Las Palmas tea plates from the 1960s and on Queen Anne tea plates.