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Top 5 dishes made from bicarb of soda
1 . Shakey's Bakes
Shakey's Bakes
The original recipe for a chocolate chip cookie was created in the late 1930s by Ruth Wakefield who ran the Toll House restaurant in Whitman, New England. The mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook ‘Tried and True’ and was intended to accompany ice cream.
Ingredient
125 g
salted butter
100 g
light brown sugar
75 g
granulated sugar
1 tsp
vanilla paste
150 g
plain flour
3/4 tsp
cream of tartar
1/2 tsp
bicarb of soda
Cooking instructions
* Step 1
Preheat oven to 170 degrees C fan. Line a baking tray with baking parchment. Put the butter in a stand mixer and beat until paler in colour. Add the sugars and beat again until light and creamy and well incorporated. Add the vanilla, whisk, then add the egg. Beat again.
* Step 2
Mix the flour with the cocao powder, baking soda then add to the mix. If using block chocolate rather than chips, roughly cut into chunks. Add to the mix.
* Step 3
Take golf ball sizes of mix (roughly 45g each) and form into a round by rolling between the palms. Place 5cm apart on the baking tray. Bake for 12 minutes. Remove from the oven and squish the top gently with a large spatula to flatten. Leave for 5 minutes then place on a wire rack to cool completely.
* Step 4
Note: For a more melted chocolate cookie, use bars of white and milk chocolate rather than the chips and chop into chunks.
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2 . Pahalova Snickerdoodles
Pahalova Snickerdoodles
Cinnamon is one of the first known spices. ‘True cinnamon’ is referred to in Chinese writings dating back to 2800 BCE but it is native to Sri Lanka (formerly Ceylon).
Ingredient
115 g
unsalted butter
35 g
granulated sugar
1
egg
1 tsp
vanilla bean paste
1/2 tsp
cinnamon extract (optional)
200 g
plain flour
3/4 tsp
cream of tartar
1/2 tsp
bicarb of soda
1/4 tsp
salt
3/4 tsp
cinnamon powder
Cooking instructions
* Step 1
Dough: In a mixer, beat the butter for 5 minutes until it becomes paler. Add the 2 sugars and beat again for 5 minutes until light and creamy. Add the egg, vanilla and cinnamon extract and beat well, scraping down the sides of the blow.
* Step 2
Blend the cream of tartar, bicarb and salt with the flour and gradually add to the dough mixture. Just beat the mixture for long enough for the flour to be incorporated. Over mixing the dough will result in tough cookies.
* Step 3
Heat the oven to 160 degrees C fan (180 degrees C). Line 2 baking trays with baking parchment. Mix the dusting ingredients together and set aside a quarter of it. Take a spoonful of dough and form into a ball approximately 4cm (2”) in diameter and around 35g in weight. Roll the dough ball in the dusting and place on the baking tray allowing enough space between the balls. Repeat with the remaining dough. Should have approximately 16 balls.
* Step 4
Bake in the centre of the oven for 9-11 minutes until the edges are just set and the dough is soft in the middle and slightly cracked. Remove from the oven and squidge the edges whilst warm. Place on a wire rack to cool for 5 minutes. When able to handle dip in the remaining dusting.
* Step 5
Snickerdoodles should be stored in an airtight container. They can be frozen either in dough form or after baking by placing in a ziplock bag. If freezing the dough, ensure they are fully defrosted before baking.
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3 . Festive Gingerbread Biscuits ☃️🎄🎅🏼
Festive Gingerbread Biscuits ☃️🎄🎅🏼
Here's some gingerbread I made with help from my son Eric. We love cooking & baking together, especially at Christmas time. 🥰
Ingredient
1 tsp
bicarb of soda,
2 tsp
ground ginger,
1 tsp
ground cinnamon,
125 g
chilled butter, cubed,
175 g
light soft brown sugar,
4 tbsp
golden syrup,
1
egg,
Cooking instructions
* Step 1
Sift together the flour, bicarb of soda, ginger and cinnamon into a large bowl. Add the butter and crumble between your finger tips into the flour mix until it looks like breadcrumbs. Stir in the sugar.
* Step 2
Lightly beat the egg and golden syrup together, add to the bowl and mix until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 10-15 minutes.
* Step 3
Preheat the oven to 180C/160C Fan/Gas 4. Line 2-3 baking trays with greaseproof paper.
* Step 4
Bake for 10-12 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations, if using. Enjoy!
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4 . Mum's Best Ever Carrot Cake 🍰 🥕
Mum's Best Ever Carrot Cake 🍰 🥕
This is an old family recipe - and one of my favourite cakes my Mother used to bake for us when we were younger. She adds an ingredient that differs from many other recipes, this is crushed pineapple. This is the secret to making this cake extra moist, light and delicious. It has yet to fail me as a recipe and always turns out fabulous. I hope you enjoy it too if you try it. 😊
Ingredient
200 g
plain flour,
200 g
caster sugar,
200 ml
vegetable oil,
100 g
grated carrots,
1.5 tsp
ground cinnamon,
1 tsp
bicarb of soda,
1 tsp
baking powder,
1 tsp
vanilla extract,
1/2 tsp
salt
200 g
full fat cream cheese,
100 g
icing sugar,
50 g
butter,
1 tbsp
lemon juice
Cooking instructions
* Step 1
Preheat oven to 180 (fan).
Sift the bicarb, baking powder, salt and cinnamon into the flour and mix well. Add caster sugar and mix again until incorporated.
* Step 2
Beat eggs together with the vanilla essence and vegetable oil. Add this to the dry ingredients. Mix.
* Step 3
Bake for 30-35 minutes until cooked through. Check by piercing the centre with a toothpick to see if it comes out clean.
* Step 4
Once the cake is removed from the oven leave to cool for around 5 minutes on a wire rack before gently turning them out. Once the cake has completely cooled
add cream cheese frosting to the centre and top evenly, then serve and enjoy.
* Step 5
The cake should keep in the fridge for around a week but I'd best enjoyed eaten within first 3-4 days after baking. Enjoy! :)
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5 . Rosemary & Thyme Soda Bread
Rosemary & Thyme Soda Bread
This is my recipe for a beautifully fragrant and delicious soda bread. Soda bread is a great bread to make as no yeast is used, plus there's no kneading required making this a fantastic beginners loaf to bake. In this version I've added fresh rosemary and thyme from my garden. The aroma as it bakes is incredible. Perfect served with thickly spread butter. This bread is best eaten on the day, but can be stored for up to two days.
Ingredient
400 ml
buttermilk,
220 g
wholemeal flour,
1 tsp
bicarb of soda,
1 tsp
table salt,
1 tsp
dried thyme
Cooking instructions
* Step 1
Add both flours to a large bowl along with the salt, bicarb, rosemary, fresh & dried thyme and mix together. Next add in the buttermilk and using a wooden spoon stir gently until a sticky dough is formed.
* Step 2
Dust a surface lightly with flour and turn out the dough upon it. Fold it over on itself and around into a neat ball (do not knead the dough), and gently pat it down slightly on top. Dust flour over the top and using a large sharp knife cut a large cross into the top quite deep down and open out the cuts a little.
* Step 3
Leave upon a baking tray lined with greaseproof paper for 30 minutes. Preheat your oven halfway through the dough resting to 200 (fan). Once the oven is to temperature, bake for 30 minutes until risen and a beautiful crust is formed. The base should sound hollow when tapped upon. Leave to cool on a wire rack before slicing. Enjoy! :)
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