Brown Soda Bread

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 1/4 cups low-fat buttermilk
  • Cooking spray
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Salted Brown Butter Cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • Coarse-flake sea salt for sprinkling (preferably fleur de sel)

Directions

  1. Preheat the oven to 325˚F. Line a cookie sheet with parchment paper.
  2. In a saucepan over medium heat, melt the butter until it starts to brown. When the butter has browned and is ready, the foam will have subsided and it will have turned a nutty color. Watch closely so as not to burn the butter. Pour the browned butter into a medium bowl and stir in the brown sugar and vanilla. In a small bowl, whisk the flour and baking powder together. With a spoon, stir the flour mixture into the butter mixture until combined. Drop the dough by tablespoonfuls onto the cookie sheet. Sprinkle with sea salt and lightly press it into the top of cookies. Bake for 12 minutes.

Hedgehog Rolls

Ingredients

  • 500g pack brown bread mix
  • 25g butter
  • plain flour, for dusting
  • 12 raisins
  • 6 flaked almonds

Directions

  1. Make the bread mixture with the butter following pack instructions. It’s easiest to use a stand mixer but not difficult to do by hand. Leave the dough to rest for 5 mins, then knead for 5 mins.
  2. Cut the dough into six pieces. Dust the surface with a little flour and shape each piece into a ball by rolling it between your hand. Now make it hedgehog-shaped by pulling one side out a little and squeezing it gently into a snout. Be quite firm or it will bounce back.
  3. Put the hedgehogs on a baking sheet, cover with a damp tea towel and leave to rise for 1 hr.
  4. Heat oven to 200C/180C fan/gas 6. Using kitchen scissors (supervise younger children), carefully snip into the dough to make the spikes on the backs of the hedgehogs. Press raisins in for the eyes and push a flaked almond into the end of each snout.
  5. Bake for 15 mins or until the rolls are risen and golden. Will keep for two days in an airtight container.

Brown Butter Pineapple Corn Muffins

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup chopped dried sweetened pineapple
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
  2. Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
  3. Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
  4. Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
  5. Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Tips: You can replace the dried sweetened pineapple with unsweetened pineapple in this recipe by adding 1/2 cup sugar to the melted butter and pineapple.