BAKING SODA FOR ROSES RECIPES

Steps:

• Preheat the oven to Gas Mark 6, 200°C (400°F).

  Mix the flour, bread soda and salt together in a bowl. 

  Combine the egg with the buttermilk and honey then mix into the flour.  Add a little more buttermilk if the mixture is dry – it should be a soft dough. 

  Pour the dough into a lightly oiled loaf tin.  Sprinkle the sesame seeds or porridge oats over the top of the loaf if using. 

  Bake for 45-50 minutes.  To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked.

  Remove from the tin and wrap in a clean tea towel while cooling.  This will keep the crust soft.

Steps:

• Center a rack in the oven and heat to 350 degrees. Line a baking sheet with parchment paper. Set the ring of a 9-inch springform pan (without its base) upside down on the prepared sheet. The ridge in the ring should be on top.
• In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.
• In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes. Scrape in the almond butter and mix for 2 more minutes. Add about one-third of the flour mixture and beat on medium-low until blended. Pour in the egg and mix on low until incorporated. Add the rest of the dry ingredients and mix on low until they disappear into the dough. Scrape the dough into the center of the springform ring. 
• Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can. You don’t have to press it down aggressively, but you should try to get it relatively smooth. Scatter the chocolate over the surface and then scatter over the almonds.
• Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately — and carefully — open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you’d like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.