Odlums @Odlums_Ireland 14 hours ago
These classic Easter buns take a little while to prepare but are so worth it served with butter and a strong cuppa http://bit.ly/2o58gAF
Odlums classic Easter buns ..
It’s Friday meaning it’s time for a treat @ConnachtGold
Connacht Gold @ConnachtGold 2 hours ago
It’s #Friday meaning it’s time for a #treat what will you bake with @ConnachtGold #LoveToBake Specially made with #bakers in mind!
The Victoria Sponge is an absolute classic for bakers!
tasteofavonmore
The Victoria Sponge is an absolute classic for bakers! Make it extra special with our Avonmore Whipped Cream recipe: https://bit.ly/3r1OMvK 🍰
Odlums Peanut Butter Cookies
Category Afternoon Tea
Cook Time 15-25 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Butter (room temperature)
- 175g/6oz Shamrock Light Muscovado Sugar
- 125g/4oz Kelkin Crunchy Peanut Butter
- 1 Egg, beaten
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
- Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
- Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
- Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
- Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
- When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.
Catherine Fulvio’s Individual Raspberry Cheesecakes –
Catherine Fulvio’s Individual Raspberry Cheesecakes – http://ow.ly/9LPb30kdoCH
Foodaware 