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Lemon Muffins

Ingredients:

2 large eggs
3 unwaxed lemons, zest of all, juice of 1
125g golden caster sugar
75g buttermilk
125ml vegetable oil
1/2 tsp Vanilla Mart Madagascan paste
225g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
sugar crystals – optional

 

Method:

  • Preheat the oven to 200°C and line a muffin ray with muffin cases.
  • Whisk the eggs, lemon zest and sugar.
  • Combine the buttermilk, oil, lemon juice and vanilla paste, then pour into the egg mixture, whisking continuously.
  • Combine the baking powder, bicarbonate of soda, flour and salt, then sift into the wet mixture.
  • Whisk lightly to make a smooth batter.
  • Divide batter between the muffin cases and sprinkle the top of the muffins with sugar crystals.
  • Bake for 15-20 minutes, until golden.

Lemon & Vanilla Shortbread

Ingredients:

175g unsalted butter, soft
175g plain flour
pinch of salt
2 tbsp lemon zest
1/2 of the seeds from Vanilla Mart Madagascan vanilla pod
70g icing sugar
1-2 tbsp Vanilla Mart vanilla sugar, for topping

 

Method:

  • Beat the butter, vanilla seeds, sugar and the lemon zest in a bowl.
  • Mix until smooth.
  • Add the flour and salt slowly until the dough comes together.
  • Place dough onto a piece of parchment paper. Cover with another sheet of parchment and roll out to 1/4-inch thick.
  • Refrigerate for 1 hour, or until firm.
  • Preheat oven to 160°C.
  • Use a cookie cutter to cut out rounds and transfer onto the parchment paper.
  • Sprinkle the vanilla sugar on each biscuit and bake for 12-14 minutes, or until the edges are golden brown.

Hot Cross Buns

Ingredients for dough:

300ml milk
50g butter
1 Vanilla Mart Madagascan pod
1 tsp salt
500g strong bread flour
75g caster sugar
1 tbsp vegetable oil
7g easy blend yeast
1 egg, beaten
75g sultanas
30g mixed peel
zest of 1 orange
1 apple, finely chopped
1 1/2 tsp ground cinnamon
1 tbsp mixed spice

Ingredients for topping:

70g plain flour
Water
2 tbsp golden syrup

 

Method:

  • Bring the milk to boil, remove from the heat and add butter.
  • Pour flour, salt, caster sugar, seeds from vanilla pods, yeast into a bowl. Make a well in the centre and pour in the milk and butter mixture, then the egg.
  • Mix well, until you have a sticky dough.
  • Knead on a lightly floured surface and place the dough in a lightly oiled bowl.
  • Cover with oiled cling film and leave to rise in a warm place for 1 hour.
  • Tip in the sultanas, peel, zest, apple and cinnamon and knead into the dough.
  • Cover with oiled cling film and leave to rise for 1 hour.
  • Divide the dough into even balls, roll each into a smooth ball and arrange on baking trays lined with parchment.
  • Cover with a tea towel, then prove again for 1 hour more.
  • Heat oven to 200°C fan.
  • Mix the plain flour with 4-5 tablespoon of water to make the paste for the cross.
  • Pipe crosses along each row of buns and bake for 20 minutes.
  • Melt the golden syrup in a pan and brush the buns while still warm before setting aside to cool.

Fortune Cookies

Ingredients:

2 egg whites
1 tsp Vanilla Mart Madagascan paste
60g plain flour
100g caster sugar
1 pinch salt
3 tbsp cold water
1 tsp cornflour

 

Method:

  • Preheat the oven to 180°C/160°C fan.
  • Add the egg whites and vanilla paste to a medium bowl and use a whisk with an electric hand whisk until frothy, about 30 seconds.
  • Sift in the flour, cornflour, sugar, and salt and gently incorporate into the batter until paste-like.
  • Add the water, 1 tablespoon at a time, until the batter is smooth.
  • Place 1 tablespoon of batter onto a baking sheet and spread into a 3-inch circle.
  • Repeat until batter has finished and bake for 8 minutes, until the edges are golden brown.
  • Add a fortune in the middle of a cookie and then fold it in half, and place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape.

Secret trick for Fortune Cookies:

  • Once the fortune cookie is folded, place it into a muffin tin to hold its shape and let the cookie cool while you repeat with the remaining batter.

Easter Fudge

Ingredients for dough:

1 tin condensed milk
400g white chocolate, chopped
50g unsalted butter
2 tsp Vanilla Mart Madagascan paste
1 cup mini eggs
Sprinkles (optional)

 

Method:

  • Line a baking tin with baking paper.
  • Combine the condensed milk, butter and white chocolate in a large saucepan and heat over a medium heat, stirring constantly.
  • Add the vanilla, sprinkles and 3/4 of the mini eggs. Stir to combine.
  • Pour into your tin and scatter the remaining eggs over the top.
  • Chill in the refrigerator for a few hours or overnight until firm.
  • Cut into pieces and serve.

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