Unfortunately we are currently unable to ship to Europe and Ireland. We will update you as soon as possible. Many thanks for your patience.

Gaby's Easter Bakery

April 10, 2020

Gaby's Easter Bakery

Our twins love baking. They wanted to make mini Chollas last month to take in for their teachers. Little charmers. Here are two easy recipes that the kids can help with. One for Easter and one for Passover.

Shortbread Biscuits

My shortbread biscuits were the first I made for the salon and are a timeless classic. These are dressed for Easter.

Easter_BakingIngredients:
180gms plain flour
125gms unsalted butter
55gms caster sugar

Method: Beat the butter and sugar together until light and fluffy. Add the flour and continue to mix until a smooth dough forms. Roll out onto a lightly floured surface and using a rolling pin roll out until approx 1.5cm thick. Use cookie cutters to make any shape biscuits you want and then place them on a lined baking tray.

Place in the fridge for 20 minutes. Preheat oven to 190⁰c. Place baking tray in oven and bake for approx 8-10 mins, until slightly golden around the edges. Take out the oven and leave to cool on a wire rack

For the icing, mix a splash of water with 2-3 large tablespoon of icing sugar. The amount will vary depending on how many biscuits you are decorating. Start with a little water and keep adding until you have a thickish consistency that you can pipe, (you don’t want it too runny). Depending on how many colours you want to use you can split this and then add the dye. Use a piping bag to decorate.

Almond Macaroons (Passover)
Gluten & dairy free

These traditional Passover biscuits are a favourite at this time of year.

 

Ingredients:
225gms ground almonds
115gms sugar                                    
¼ tsp vanilla essence (optional)
2 egg whites
Almond flakes to decorate
 
Method:
Preheat fan oven to 180⁰C/160⁰C (fan assisted) and line a baking tray. Beat egg whites until slightly stiff. Mix the ground almonds, sugar and vanilla, then add to the egg whites and mix until everything is incorporated and you have a sticky consistency.

Roll a heaped teaspoon of the mixture, or pipe a ball onto the prepared tray leaving space between each and then press each one down slightly (wet your finger slightly first to prevent sticking), and then scatter a few flaked almonds on top. Bake for appx 15-18mins, they will go slightly golden brown. They will firm up as they cool down, but you want them hard on the outside and slightly chewy in the centre.

Gaby Van Clarke





Also in Blogs

Care for Your Blonde Hair
Care for Your Blonde Hair

May 20, 2022

At the first salon I worked as a junior, back in the last century, the colourists at the salon had an interesting technique for showing clients their finished results; escorting them to the ladies toilet where a single electric wall light seemed to cast a favourable glow.

Continue Reading

Gaby's Bakery - Raw Chocolate
Gaby's Bakery - Raw Chocolate

May 20, 2022

These raw chocolate hearts use powder from the Peruvian lucuma fruit as an alternative sweetener, to soften the naturally bitter taste of the raw cacao.

Continue Reading

How to Get Thicker Hair - Part 3
How to Get Thicker Hair - Part 3

April 23, 2022

If you want more of something it’s normal to think about what needs adding. But in hair, the biggest gains come from stopping the losses. As Lord Weinstock stated when asked his best investment tip for getting rich, he said...

Continue Reading