Cannaboe Confectionery

I made a batch of brownies and sent them off to my ‘official tasters’.

Here is one reply 

Hi Sharon
I take my tasting role very very seriously … and had only just got into the whole:

• flavour
• texture
• lightness
• overall look
• yum factor

I didn’t tell you but I’m not a great fan of brownies because they always seem to taste quite dry.

• flavour – 5/5 – really tasty … loved the nuts and chocolate taste
  
• texture – 5/5 – was nice and moist even thought it felt well put together
  
• lightness – 5/5 – nice and light even though it has a lovely deep choc taste
  
• overall look – 4/5 – looks good and had a kind of crumbly feel
  
• yum factor – 6/5 – yum yum yum

Coco said she loved them as well.

xxx Liz

–
Liz Lennon. CEO. Focused Solutions.
Your Vision. Our Focus.
High St. Ballinamore. Co. Leitrim. Ireland.
+353 (0)71 9645443

http://skil222.ning.com
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Working with People to Create Powerful, Just and Celebratory Places to Work & Live

Biscuits 250g

Cocoa 2 tblsps

Butter 85g

Caster sugar 2 tblsps

Eggs  2

2-3 drops vanilla essence

Chocolate 75g

Crush biscuits.  Mix with sugar and cocoa. 

Whisk eggs and add to biscuits with vanilla essence.

Melt butter to boiling point and mix all together.

Press mixture into a 6” round lined cake tin.

Pour melted chocolate over mixture and refridgerate for at least 1 hr.

Recipe for Royal Icing

8oz icing sugar

1 egg white

Sieve half the icing sugar into a bowl and add the egg white. 

Whisk slowly until all the icing sugar is mixed up with the egg white.

Add the remainder of the icing sugar into the bowl and continue to whisk slowly until it whips to soft peaks.

Cover the bowl with a layer of clingfilm. 

Now it is ready to use.

This recipe is for an 8″ round tin.  It can be doubled up for a 10″ square tin.

Ingredients

8oz/225g self raising flour

8oz/225g castor sugar

8oz/225g margarine softened

2 tsp baking powder

4 large eggs

4tblsp cocoa

a little warm water

Sieve the flour and baking powder into a mixing bowl and add the margarine, eggs and sugar.

Turn on mixer and whisk until fluffy. 

Put the cocoa into a seperate small bowl and add enough warm water to make a paste.  Add this paste to the mixing bowl and whisk again.

Line an 8″ round tin with greaseproof paper and turn out the mixture into it.

Place in the oven at 150 degrees C (300 degrees F) and cook for 1hr 25 mins.  You will know it is cooked fully when it has started to shrink away a little from the sides.

Leave to cool for a half hour and turn out onto a wire tray.

If you would like to ask anything about this recipe just leave a comment.

Maderia Cake

8″ square or 8″ round cake

320g butter (softened)

320g castor sugar

7 eggs (large) beaten

320g self raising flour

160g plain flour

1 tablespoon lemon/orange juice

Preheat the oven to 160C.  Grease an 8″ square or 7″ round cake tin and line with greaseproof paper.

Cream the butter and sugar until light and fluffy.  Add the beaten eggs a little at a time along with a little of the sieved flours.  Mix well between each addition.

Fold the remainder of the sieved flour into the creamed mixture.  Add the lemon or orange juice.   The mixture should be a soft dropping consistency.  Turn the mixture into the prepared tin, smooth it down and level off the top.  Bake the cake at 160C for a half hour and then turn down to 150C for a further 50 mins.

To check if the cake is cooked, insert a clean skewer into the centre.  If it comes out clean, the cake is cooked;  if there are any signs of sticky mixture on the skewer, then continue to cook and test the cake after another 10 mins.  Leave the cake to cool in the tin then turn it out onto a wire cooling rack.