british

Bready or Not Original: English Toffee

Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | 0 comments

English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

Bready or Not Original: English Toffee

Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

Bready or Not Original: English Toffee

There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

Bready or Not Original: English Toffee

And homemade is always better, right?

Bready or Not Original: English Toffee

Bready or Not Original: English Toffee

This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
Course: Dessert
Cuisine: British
Keyword: almond, candy, chocolate, no bake
Author: Beth Cato

Equipment

  • 10x15x1-inch jelly roll pan
  • candy thermometer
  • uneven spatula

Ingredients

  • nonstick spray
  • 1 cup unsalted butter 2 sticks
  • 1 1/4 cup white sugar
  • 2 Tablespoons water
  • 1/8 teaspoon salt
  • 3/4 cups almonds slivered or sliced, divided
  • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
  • Maldon sea salt or other fancy salt for top, optional

Instructions

  • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
  • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
  • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
  • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
  • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
  • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

*OM NOM NOM!*

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    Bready or Not Original: Golden Syrup Snack Cake

    Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

    Bready or Not Original: Golden Syrup Snack Cake

    I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

    Bready or Not Original: Golden Syrup Snack Cake

    Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

    Bready or Not Original: Golden Syrup Snack Cake

    The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

    Bready or Not Original: Golden Syrup Snack Cake

    This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

    Bready or Not Original: Golden Syrup Snack Cake

    Recipe heavily modified and converted in measurement from a recipe found at the BBC.

     

    Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
    Course: Breakfast, Dessert, Snack
    Cuisine: British
    Keyword: cake, golden syrup
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan

    Ingredients

    Cake

    • 1/2 cup unsalted butter 1 cube
    • 1/2 cup turbinado or other raw sugar
    • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
    • 1 3/4 cup all-purpose flour
    • 1 large egg
    • 2 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 2/3 cup milk or half & half

    Glaze

    • 2 Tablespoons golden syrup

    Instructions

    • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
    • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
    • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
    • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
    • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
    • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: British Flapjacks

      Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 2 comments

      Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

      British Flapjacks

      In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

      British Flapjacks

      I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

      British Flapjacks

      This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

      British Flapjacks

      My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

      British Flapjacks

      I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

      I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

      Bready or Not: British Flapjacks

      What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
      Course: Breakfast, Snack
      Cuisine: British
      Keyword: bars, chocolate, granola
      Author: Beth Cato

      Equipment

      • 8x12x1-inch pan (small jelly roll pan)

      Ingredients

      Flapjacks

      • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
      • 1/4 cup corn syrup
      • 1/2 cup light brown sugar packed
      • 2 1/2 cups rolled old-fashioned oats

      Chocolate Drizzle

      • 1/2 cup semisweet chocolate chips
      • 1 teaspoon shortening

      Instructions

      • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
      • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
      • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
      • Bake for 30 minutes.
      • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
      • Use foil to lift contents onto cutting board. Slice again to separate.
      • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
      • Store in sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not Original: Millionaire Shortbread

        Posted by on Jan 8, 2020 in Blog, blondies, Bready or Not, british, chocolate | Comments Off on Bready or Not Original: Millionaire Shortbread

        Millionaire Shortbread. Gorgeous. Delicious. A little bit of extra effort to make, but SO WORTH IT.

        Bready or Not Original: Millionaire Shortbread

        I wanted to concoct the best-possible Millionaire Shortbread. This involved strenuous testing of recipes. Much baking. Much reliance on test subjects (husband and his co-workers).

        The resulting feedback? I wrote it down.
        “This shortbread is enjoyed, and feared.”
        “To call them excellent would be an insult to your wife.”

        Bready or Not Original: Millionaire Shortbread

        So yeah. The test subjects approved. I personally would rank this up there with my best all-time bakes, because it really combines the best of everything.

        Bready or Not Original: Millionaire Shortbread

        The shortbread layer is firm yet soft. THEN THAT CARAMEL. It is thick, luscious, and sweet. The chocolate provides the perfect balance, especially with the help of some Maldon salt flakes.

        Bready or Not Original: Millionaire Shortbread

        Do note that the ganache needs to be semisweet chocolate, or an even darker variety. Milk chocolate is just too sweet against that thick caramel. I say that, and I usually prefer milk chocolate.

        Bready or Not Original: Millionaire Shortbread

        I wish I could say how long this keeps in the fridge, but my test subjects were a bit too voracious to provide perspective on that point.

         

        Bready or Not Original: Millionaire Shortbread

        This Millionaire Shortbread is pure rich indulgence, and so worth the extra effort to make!
        Course: Dessert, Snack
        Cuisine: British
        Keyword: bars, chocolate, cookies
        Author: Beth Cato

        Ingredients

        Shortbread Crust

        • 1 cup unsalted butter 2 cubes, softened
        • 1/3 cup white sugar
        • 1/3 cup light brown sugar packed
        • 1 egg yolk
        • 3/4 teaspoon vanilla extract
        • 2 1/4 cups all-purpose flour
        • 1/2 teaspoon salt

        Caramel

        • 2 14-ounce cans sweetened condensed milk
        • 14 Tablespoons unsalted butter
        • 1 cup light brown sugar packed
        • 1/3 cup light corn syrup
        • 1 teaspoon vanilla extract
        • 1/4 teaspoon salt

        Chocolate Ganache

        • 11 ounces semisweet chocolate chips
        • 4 Tablespoons unsalted butter 1/2 stick
        • Maldon sea salt flakes for top, optional

        Instructions

        Shortbread base

        • Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
        • In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
        • Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
        • Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

        Caramel

        • In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
        • Remove pot from heat and promptly stir in vanilla extract and salt.
        • Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

        Ganache topping

        • In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
        • Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
        • Store bars in fridge with waxed paper between layers. Keeps for days.

        OM NOM NOM!

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          Bready or Not: British-Style Gingerbread

          Posted by on Nov 20, 2019 in Blog, blondies, Bready or Not, british, cake | Comments Off on Bready or Not: British-Style Gingerbread

          I adore famed British baker Mary Berry, one of the original judges on the Great British Bake Off. This British-Style Gingerbread recipe is modified from her cookbook Cooking with Mary Berry.

          Bready or Not: British-Style Gingerbread

          She has published a ton of cookbooks in the UK, but this particular cookbook has the measurements translated to American standards! Click on the picture below to order a copy for yourself–but maybe try my take on one of her recipes first, as it’s a great example of what you’ll find.

          I’ve eaten and baked a number of American-style gingerbread recipe. This one is different in a lot of ways. First of all, the cooking method. It’s prepared on the stovetop, then baked.

          Bready or Not: British-Style Gingerbread

          The end result is tall, spongy, and cakey, with a solid ginger kick. And like chocolate recipes, this gingerbread actually improves after a day, as the flavors become deeper and more complex. Almost coffee-like, though it contains no coffee.

          Bready or Not: British-Style Gingerbread

          Oh yeah, and it’s REALLY REALLY GOOD.

          Bready or Not: British-Style Gingerbread

          The sporadic candied ginger pieces throughout add vivid pops of flavor, in an already ginger-filled cake.

          Bready or Not: British-Style Gingerbread

          This would be especially good paired with tea, coffee, or a good, stout beer (Guinness, in particular, comes to mind).

           

          Bready or Not: British-Style Gingerbread

          This recipe, modified from Baking with Mary Berry, produces a British-style gingerbread cake that is spicier and more complex than the usual American gingerbread. The flavors deepens and improves after a day.
          Course: Breakfast, Snack
          Cuisine: British
          Keyword: cake, gingerbread
          Author: Beth Cato

          Equipment

          • 9x13 casserole pan

          Ingredients

          • 1 cup unsalted butter 2 sticks
          • 1 cup brown sugar light or dark, packed
          • 1 cup molasses
          • 3 cups all-purpose flour
          • 5 teaspoons ground ginger
          • 2 teaspoons ground cinnamon
          • 2 large eggs
          • 3 pieces candied ginger coarsely chopped
          • 1 1/4 cups milk
          • 2 teaspoons baking soda

          Instructions

          • Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
          • In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
          • Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
          • In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
          • Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
          • Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
          • Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.

          OM NOM NOM!

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