LEGO BAKING RECIPES

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HOMEMADE RASPBERRY JAM RECIPE - BBC GOOD FOOD



Homemade raspberry jam recipe - BBC Good Food image

If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick

Provided by Sara Buenfeld

Categories     Afternoon tea, Breakfast, Condiment

Total Time 28 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield Makes approx 1.6kg/3lb 8oz

Number Of Ingredients 3

1kg raspberry
juice of 1 lemon
1kg bag jam sugar (the one with pectin added)

Steps:

  • Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  • Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
  • The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

Nutrition Facts : Calories 39 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar

SHORTBREAD RECIPE - BBC FOOD



Shortbread recipe - BBC Food image

Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works with chocolate chips or orange zest added the dough.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 20-24 shortbread

Number Of Ingredients 3

125g/4oz unsalted butter, softened
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Beat the butter and the sugar together until smooth.
  • Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  • Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

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