Week Fifty Seven – Mary Berry’s Ginger & Treacle Spiced Tray Bake & Anzac Biscuits

Week fifty seven and with the clocks going back an hour, the nights are drawing in fast. What better to comfort you on a colder darker evening than a ginger and treacle tray bake? Mary Berry‘s Baking Bible hasn’t failed to inspire me yet. This is a classic Mary recipe where everything is mixed together all in one go.  No fussing or stages to make.

Mary Berry's Ginger & Treacle Spice Tray Bake

I used my trusty Lakeland tray bake tin to put the mixture in and into the oven. Job done and timer set. The ping of the timer went off about 40 minutes later and the tray bake was risen, a lovely brown colour and the smell was amazing. The cake was left to cool and then Mary asks you to add the juices from a jar of ginger to make your icing. I must say that the amount of icing Mary suggests was very pitiful. I doubled what she suggested and it only just covered the tray bake evenly.  I then sprinkled some chopped ginger from the jar over the top and after the icing had set, cut the tray bake into even slices.

Kim's Ginger & Treacle Spice Tray Bake

Anzac biscuits were next, these are an Australian biscuit also known as Digger biscuits. Mary asks you to put the treacle, butter and sugar into a pan and heat gently until melted. While this is melting, put the dry ingredients into a bowl which would be the flour, porridge oats and desiccated coconut. Add the melted mixture to this and mix well. Place teaspoons of the mixture onto a baking tray and press the middles down slightly.

Mary Berry's Anzac Biscuits

Mary’s recipe asks you to ensure the biscuits have room to spread so you can only add so many to a tray at a time. I managed a 3×3 square on each tray. Mary is right, they do spread so don’t be tempted to bunch them up. They go into the oven for about 10 minutes which isn’t long but long enough when you are cooking in batches. Leave the biscuits to cool on the tray for about five minutes before trying to move them, this allows them to cool and set together more. the result, an unusual, nutty, oaty, syrupy biscuit. I liked these and would probably make them again.

Kim's Anzac Biscuits

I am in seventh heaven this week as Mary Berry and Paul Hollywood are doing The Great British Bake Off Master Class programmes pretty much all week, woo hoo and it just helps keep the inspiration going! I have picked up a few hints and tips and have only watched 2 of the four programmes!

Week Fifty Three – Mary Berry’s Macaroons & Coconut Pyramids

Week fifty three and I am back on form after last weekend and thought I would try two recipes again this week. The first, Mary Berry‘s coconut pyramids was a very simple recipe from her children’s part of her Baking Bible. The recipe was the usual throw everything together mix which Mary is famous for and add some pink food colouring. Mary asks you to spoon the mixture into a dariole mould, press down gently, and then turn out onto a lined baking tray, repeat until the mixture is used up. The colour was quite eye catching!

Mary Berry's Coconut Pyramids

I put the coconut pyramids into the oven and set the timer. When it pinged, I had these umm interesting bright pink coconut towers! I must say though that they taste better than they look!

Kim's Coconut Pyramids

The second recipe was Mary Berry’s macaroons. I had managed to source some sheets of rice paper as I remember eating coconut macaroons on rice paper as a child . Even more amazingly, I couldn’t find these sheets anywhere, not in any of the supermarkets or even my favourite shop Lakeland. I had to resort to good old Ebay for this item.

Mary Berry's Macaroons

I mixed the ingredients together as Mary suggests but I did add some coconut to this recipe instead of so much almond as I am not a great almond fan. I cut out rice paper circles and put a spoon of the mixture in the middle of each circle and flattened them slightly. Into the oven they went.

After the allotted time, I checked the macaroons but I didn’t think they were ready and I ended up giving them an extra ten minutes. I allowed them to cool mainly on the baking tray and transferred them to the rack. Mary suggests you put an almond on each macaroon as a decoration (bleugh!) so I decided to “enhance” the coconut in the macaroons, that some chocolate decoration would look and taste nicer!

Kim's Macaroons

I am sitting writing this after watching this week’s episode of The Great British Bake Off and thoroughly enjoyed it as usual. I am pleased to see that Frances is still in there and her baking has found it’s flavour without losing too much of her artistic flair and I am also pleased to see Beca coming into her own too, I would be happy to see either of these two girls win!