Cooking with the Bent Shed

Serving up the flavours

Sticky (or hot cross) buns

I was experimenting with slow-raised doughs over Easter this year. To my surprise, it really works! You can make the dough the night before, put it in the fridge overnight, and it rises absolutely beautifully.

I find popping the shaped buns in the pre-heated oven for 2 minutes for the final proving kick-starts the rising process again, resulting in amazingly big, fluffy rolls.

Close-up photograph of hot cross buns

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Oz el hanout bikkies

I wanted something to show off the Oz el hanout spice mix. After poking around, I found the Dutch “Speculoos” recipe and, with some adaptations, turned it into a rather firm biscuit, excellent for dunking into hot drinks. 
It tends to trigger gingernut memories, even though the actual ginger quantity is nominal!

Photgraph of twi biscuits sitting on a pink plate

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Lemonberry meringues

A surprisingly light, flavoursome little meringue. I like making them into tiny bite-sized twists, but this recipe will work for anything up to a full pavlova base. This is a very simple and quite addictive recipe, particularly if you have a piping bag – meringue mix is remarkably versatile and pipes into a variety of shapes.

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