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Always Good, Always Sweet

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Always Good, Always Sweet

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BEIGNETS WITH CINNAMON CREAM CHEESE FROSTING

Recipe by Angie Boyd

Ingredients :

Frosting:

115g Butter, softened

280g Selati Icing snow, sifted

230g Cream cheese

½  Lemon, finely grated zest

5ml Cinnamon

 

 

Beignets:

250ml Water                                                       

125ml (100g) Butter                                           

pinch Salt                                                              

250ml Cake flour                                

3-4 Eggs                

Canola oil for deep frying

Icing sugar and cinnamon for dusting

Fresh berries, optional for serving

 

 

Methods :

Frosting:

Place the butter into a bowl and using an electric hand-mixer, beat until creamy.

Add sifted icing sugar a spoon at a time until all mixed in and smooth.

Beat in the cream cheese and add lemon zest and cinnamon.

Chill until needed.

 

Beignets:

Place the water, salt and butter in a saucepan over a medium heat.

Allow the butter to melt before raising the temperature and bringing the liquid up to a full “rolling” boil.

As soon as the ‘rolling’ boil is at its peak, remove from the heat and tip in the flour all at once.

Quickly beat in the flour with a wooden spoon, until it comes away from the sides of the pan into a ball.

Allow the mixture to cool to tepid in a bowl.

Gradually add the beaten eggs, beating vigorously after each addition until the mixture is smooth and glossy. NB: The mixture needs as much of the egg to be added, but still hold its shape. The mixture must not be sloppy.

In a medium saucepan, heat the canola oil to about 150/160C.

Using a dessert spoon, scoop small portions of the choux pastry into the hot oil.

Allow to fry until golden brown and cooked ( about 10-15 minutes ). Turn over from time to time to ensure even cooking.

Remove with a slotted spoon and drain well on paper towel.

Fill a small piping bag fitted with a small nozzle with the frosting. Pierce the base of each beignet and fill with the cream cheese frosting.

Serve with fresh berries and a dusting of icing sugar and cinnamon.

 


BEIGNETS WITH CINNAMON CREAM CHEESE FROSTING

Brandy Snaps

 

Recipe by Clem Pedro

Ingredients :

  • Brandy Snaps
  • 50g butter
  • Butter
  • 50g brown sugar
  • 50g golden syrup
  • 50g plain flour, sifted
  • Lemon, zest and 1 tsp juice
  • 1 tsp brandy
  • Brandy
  • sunflower or vegetable oil, for greasing

Methods :

  • Preheat the oven to 180C’and line two baking trays with baking parchment.
  • Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
  • Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. Space them well apart as they will spread. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Leave for a minute before shaping into cigars.
  •  To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around.Transfer to a cooling rack.


Brandy Snaps

Whole Wheat Rusks

By Grace Stevens

Ingredients :

  • 250g soft butter
  • 190ml Selati Plantation Select Sugar
  • 2 eggs
  • 500g whole wheat flour
  • 15ml baking powder
  • 3ml salt
  • 100g chopped walnuts
  • 100g raisins
  • 100g almond flour
  • 100g crushed bran flakes
  • 150ml milk
  • 15ml lemon juice

Methods :

  • Preheat oven to 180?C
  • Grease a large rectangular cake tin
  • Add lemon juice to milk. It will curdle, this is fine.
  • Beat butter, sugar and eggs together in a large bowl.
  • Add dry ingredients and mix well.
  • Add milk and combine well.
  • Press into baking tin and level well.
  • Cut into rusks sizes before baking for 30-40 minutes until brown.
  • Remove from oven. Allow to cool.
  • Break into rusks and dry out overnight in oven at 60?C


Whole Wheat Rusks

OAT COOKIES WITH WHITE CHOCOLATE LEMON DIP

Recipe by Angie Boyd

Ingredients :

Cookies:

750ml Rolled oats

187ml Whole wheat flour

5ml Bicarbonate of soda

5ml Baking powder

Pinch Salt

280ml Selati Demerara sugar

60ml Golden syrup

187ml Butter, softened

60ml Peanut butter

2 Eggs, medium

5ml Vanilla extract

125ml Dessicated coconut

125ml Salted peanuts, chopped roughly

125ml Chocolate chips

 

Dip:

120g White chocolate                       

20g Butter                                                            

50g Water                                            

50g Selati Granulated white sugar                                                   

1 Lemon, squeezed juice and grated zest

 

Methods :

Cookies:

  • Preheat the oven to 160C.
  • Stir together the oats, flour, bicarb of soda, baking powder, coconut and salt in a medium bowl and set aside.
  • Place the sugar, golden syrup, butter, and peanut butter into the bowl of an electric mixer fitted with the flat beater attachment. Mix on medium speed until pale and fluffy.
  • Add the eggs and vanilla and mix until smooth.
  • Reduce speed to low. Add the oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  • Roll small balls of dough and place about 5cm apart on baking sheets lined with non-stick baking paper.
  • Bake the cookies, rotating halfway through, until golden brown and just set (12 to 15 minutes.)
  • Allow to cool for 5 minutes. Then transfer the cookies to wire racks to cool completely. Store in airtight containers until ready to serve. Serve on pretty plates with the dip on the side.

Dip:

  • Chop the chocolate, and place together with the butter, into a bowl.
  • Place the sugar, water and lemon juice into a small pot. Set over a medium heat and stir until the sugar has dissolved.
  • Raise the heat and allow to boil for 30 seconds.
  • Pour the hot syrup over the chopped chocolate and butter and leave for about a minute.
  • Stir the chocolate mixture with a whisk until smooth and then stir in the lemon zest.
  • Serve warm with the cookies.

 


OAT COOKIES WITH WHITE CHOCOLATE LEMON DIP