How to Make Shrewsbury Biscuits / Shrewsbury Recipe
These Shrewsbury biscuits use very basic ingredients but are super yummy - much better than the store-bought versions! Full shrewsbury biscuit recipe written below.
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New Zealand Shrewsbury Biscuit Recipe :
In a pan, heat 1.5 cups of jam for about 10 minutes, then leave to cool
In a bowl, add 150g of melted Butter (or table spread)
3/4 of a cup of sugar
Mix together, then add:
1 Teaspoon of Vanilla Essence
1 Egg
Mix together again, then sieve in:
2& 1/4 Cups of Plain Flour
1 Teaspoon of Baking Powder
Gently mix everything together with a spatula until smooth.
Roll between sheets of baking paper to about 4-5mm thick and refrigerate for 30 minutes.
Punch the dough into circles, making small holes in half of them (to go on the top), then bake at 180oC for about 10 minutes or until they just start browning around the edges.
When cooled, blob some jam on the bottom half and sandwich with the top half (with a hole in it) and leave to set ... then enjoy!
Link to the Chelsea Sugar Recipe :
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
0:00 Introduction
1:00 Recipe
5:05 Shaping the dough
5:58 Cooking directions
6:22 Assembly
6:55 Taste testing
USE SAFFRON & CARDAMOM IN YOUR CAKE NOW! │ UNIQUE / EID DESSERT RECIPES │ CAKES BY MK
In this video I'll be sharing with you guys my saffron and cardamom cake recipe! I've always been a bit hesitant to try out cake flavours that aren't so common, but I decided to put my hesitations aside and give it a go - and I am so glad I did! Helpful links below :)
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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INGREDIENTS LIST:
Cardamom Cake:
- ½ cup (113g) salted butter (softened to room temperature)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 teaspoon (2g) ground cardamom
- 1 1/2 cup (360ml) buttermilk
Milk and Saffron Soak:
- 1/2 cup (125ml) milk
- 1/2 teaspoon (0.35g) of saffron threads
Saffron Buttercream:
- 1 batch of vanilla swiss meringue buttercream
- 1 tablespoon (15g) of milk
- 1/4 teaspoon (0.17g) of saffron threads
Roasted almonds:
- 1/2 cup (55g) of slivered almonds
- 1 teaspoon (4.7g) of butter
Full recipe with instructions:
How to Make Swiss Meringue Buttercream:
How to Make a Layer Cake:
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Music: bensound.com, Dizaro - Love Blind,
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
3D JELLY CAKE TUTORIAL │ AMAZING JELLY CAKE │ CAKE TRENDS │CAKES BY MK
You guys absolutely loved my island jelly cake tutorial, so I was really excited to try out another jelly cake with a different theme! The flowers on this cake are created using Russian piping tips, and then an outside layer of jelly is added to give it a showstopping effect! Personally, I actually preferred the cake in terms of aesthetics without the jelly, but I still love this version too! My jelly was a little on the thick side, so just use a smaller cake ring (or a larger cake) for a thinner layer of jelly. Jelly recipe below. Enjoy! :)
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Jelly Recipe:
- 125g powdered gelatine
- 350ml water for blooming gelatine
- 800ml of water
- 150g of sugar
- Gel colour (optional)
- Flavouring (optional)
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Island Jelly Cake Video:
Vanilla Cake Recipe:
Swiss Meringue Buttercream Recipe:
Russian Piping Tips:
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Þjóðahátið Vesturlands 2020- New Zealand Pavlova cake (Merins terta)
Kia Ora koutou Katoa whanau, Góðan dag and Welcome to New Zealand / Aotearoa (the land of the long white cloud)
The land of the Indigenous Maori people, mud pool, hot springs, geysers, the hongi greetings, womens' kapahaka, the mens' haka, the lord of the rings, zena warrior princess, shortland street, moari myths/god/legands, pancake rocks, glaciers, the hangi, white water rafting, bungy jumping, hot water beaches, split apple rock, Waikariki beach, sealions, whales, dolphins, the all blacks rugby team, the tall whites basketball, the silver ferns netball, 100 year old ancient kauri forests, the ferns trees, the wetas, Lanarch Castle, amazing hikes, blue eyed penguins, the fruit bats, the albatross, the arctic birds, the kiwi bird, the kiwi fruit and the kiwi people!
Tena ra Koe, Takk Fyrir, Thank you!
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The New Zealand Pavalova
This cake is famous for the battle of ownership of the two nations, Australia and New Zealand.
How can a simple classic dessert made with just egg whites, sugar and cream, be the cause of some serious Trans-Tasman Friction?
Both OZ and NZ claim to have created the first pavlova after Russian Ballerina Anna Pavlova toured both countries in the 1920's. Autralia claims it was inventedin the 1935 by Bert Sachse, a Western Australian chef.
However, the prize has technically gone to New Zealand as the Oxford English Disctionary has decided a jelly dish in 1927 NZ recipe book is the earliest mention of this sweet dessert!
The fight extends to other items, such as the weekbix, flat white, ANZAC biscuits, rugby, cricket, small meat pies and lamingtons.
Step One
Ingredients:
4 egg whites
1/2 cup Granulated Castor Sugar
1/2 cup Icing sugar
2tsp lime juice or vinegar
Whisk the egg whites till it becomes firm, white and foamy
Add the caster sugar and icing sugar slowly so it does not get lumpy.
add the lime juice slowly, then whip till stiff.
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Step Two
Ingredients:
1 cup fresh cream
1/2 cup icing sugar
2tsp vanilla essence
Whisk the cream till firm then add sugar and vanilla essence slowly. Whip till cream is thick and stiff.
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Step Three
Ingredients:
Seasonal Fruits
Cut the fruits and garnish as you like.
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The New Zealand Pavalova
Credits
Chef: M.Hagan
Videographer: Raquel Herrera
Editor: Sathiya.N