bakingsoda

Apple cinnamon fritters

Apples (Main)

Lemon juice

Sugar

Eggs

Standard flour

tsp Baking soda

Baking powder

tsp Cinnamon (Main)

300 ml Cream

Tbsp Icing sugar

tsp Cinnamon

Wash apples and grate into a bowl. Mix in lemon juice and sugar.

Beat eggs and add to mixture. Sift over flour, baking soda, baking powder and cinnamon. Mix to combine.

Cook ¼ cupfuls of batter, turning once to brown other side. Serve with cinnamon cream.

To make the cinnamon cream, whip cream with icing sugar and cinnamon.

<p>This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.&nbsp;</p>

Scone

(7 oz) all-purpose flour

(1 oz) butter, plus extra butter

(1 tbsp) baking powder

200 ml (3/4 cup + 4 tsp) milk

(1 tbsp) salt

Annie&#8217;s Cookies

brown sugar

butter

eggs, beaten

allspice

cinnamon

vanilla

tsp baking soda

water

flour

raisins

dates

chopped nuts

Lemon yoghurt cake

125 g Butter, softened

Caster sugar

Greek yoghurt, and extra to serve

Lemon,

½ cups Self raising flour

½ tsp Baking soda,

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

Gluten-free reduced sugar mini Hummingbird cakes

Eggs,

300 ml Vegetable oil

Bananas, ripe, peeled and mashed (Main)

tsp Pure vanilla extract

tsp Ground cinnamon

280 g Spelt flour, or gluten-free flour mix (Main)

Salt

pineapple

70 g Hazelnuts, toasted, skinned

Walnuts,

golden sugar

Butter,

g Cream cheese, cold

Preheat the oven to 170C. Grease mini muffin tins.

Put the sugar, eggs, oil, banana, vanilla and cinnamon in a mixer with a paddle attachment (or you can use a hand mixer) and beat until all the ingredients are well incorporated. Don't worry if the mixture looks slightly split.

Slowly add the flour, baking soda and salt and continue to beat until everything is well mixed.

By hand, carefully stir in the crushed pineapple and chopped hazelnuts and walnuts (or use one kind of nut) until evenly mixed.

Using a teaspoon, fill each greased (silicon tins are great for these) mini muffin hole till three quarters full and bake for 20 minutes.

Cool in the tin for 5 minutes, then gently tip out on to a wire cooling rack.

When cool, fill a piping bag (fit with a #20 round tip, or cut a 1cm hole at the tip of your bag) with frosting and pipe a round blob onto each mini cake and top with a whole hazelnut, half a walnut or a piece of Sweet As freeze-dried pineapple.

Beat the icing sugar and butter together on medium speed until the mixture comes together and starts to clump.

Add the cream cheese and beat until it is completely incorporated. Turn the mixer speed up and continue beating until the frosting is light and fluffy. Take care not to overbeat, as it can quickly become runny.

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Top Tags

Apple cinnamon fritters

Scone

Annie’s Cookies

Lemon yoghurt cake

Gluten-free reduced sugar mini Humm...

Top 5 bakingsoda recipes from across the web

The most viewed bakingsoda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple cinnamon fritters

Scone

Annie&#8217;s Cookies

Lemon yoghurt cake

Gluten-free reduced sugar mini Humm...

The most viewed bakingsoda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Annie’s Cookies