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journal about me the lone baker journal about me top journal about me navigation archive search -- favourite food links cupcakes take the cake martha stewart dan lepard rose's bread bible bakers a fabulous and diverse group of bakers sharing their experience of baking through rose levy beranbaum's 'the bread bible' alpha bakers- the baking bible this form does not yet contain any fields. tuesday apr 17 2018 lemon myrtle and golden syrup mini friands tuesday, april 17, 2018 at 4:23pm lemon myrtle and golden syrup mini friands join me on facebook anzac day 25th april: a national day of remembrance for australia and new zealand feel like baking something different this anzac day but still want that aussie theme? then mini lemon myrtle and golden syrup friands tick all the boxes. friands are the australian version of french financiers... ours are baked in an oval shape, flavoured and often with fruit. lemon myrtle is australian plant and golden syrup whilst not originating in oz is the traditional flavour of an anzac biscuit. these little tea cakes taste like "a cuddle from nanna", all sweet and familiar. plus it's a one bowl, no mixer and 10 minutes or under bake. with less than a cup of flour it's an easy swap to gluten free, just change out the flour for plain gluten free and make sure your baking powder is gluten free too. lemon myrtle botanical name backhousia citriodora, lemon myrtle has long been used in culinary and medicinal ways by indigenous australians and is a popular "bush food" flavour. grows wild in parts of queensland. dang just i love lemon myrtle with it's delicious lemon/bordering on lemon grass aroma and flavour plus a little goes a long way! you buy it in leaves or ground. use the ground in your cakes, biscuits/cookies, breads. try it mixed in mayo and dips, add it to rice and noodle dishes taking advantage of the lemon grass like flavour... go easy it's strong. lemon myrtle mayo dip for seafood the leaves are used for teas, infused into milk or cream for ice-cream, custards or white chocolate ganache to fill your macarons. i'd like to tell you i make my own tea, nah i buy green tea lemon myrtle tea bags for afternoon drinking. lemon myrtle and golden syrup mini friands pans: these are a friand pans, i'm using the mini with the embossed base today but you could use a mini muffin tin. ingredients *i cup of almond meal (almond flour) 1 1/4 cups of sifted icing sugar (confectioners) 3/4 cup of sifted plain flour (want gluten free? swap out for gluten free flour) 1/2 tsp baking powder 1/2 teaspoon of ground lemon myrtle 5 egg whites 125g salted butter, melted 1/4 cup of golden syrup (oil your cup for easy removal) preheat oven to 180 cel (170 cel fan forced) * i'm using australian measuring cups, a cup is 250ml method sift straight into your bowl to save dishes and time put the almond meal, icing sugar, flour, baking powder, lemon myrtle, egg whites, melted butter and golden syrup into a mixing bowl. stir or whisk until just combined, don't over mix. divide mixture into two mini greased friand tins, or if you just have one you bake in batches. bake for 8 to 10 minutes, being careful not to over bake... they will look like this, a bit golden around edges, slightly puffed. all done that's it .... they are best eaten warm or at least the same day, but they do freeze extremely well once cooled. scented with lemon myrtle they have a slight sugar crust and are super moist and light. notes: if you've used a mini muffin pan instead of friand pan, the baking time will be slightly different... check from 8 minute mark to avoid over baking. happy baking :) and since i was thinking of nanna's, it was far more likely your nan would give you lollies so in that spirit make starburst fruit chew flowers for your cupcakes. the lone baker | 2 comments | email article share article tagged "anzac day" , "gluten free" , "lemon myrtle" , "mini friands" , australian , almonds , baking , friand , star thursday mar 15 2018 beetroot orange chocolate chip hot cross buns thursday, march 15, 2018 at 12:45am beetroot orange chocolate chip hot cross buns join me on facebook make me smile they do (say i sounding a bit too much like yoda), i love a chenille chick almost as much as i love a warm hot cross bun on good friday. this years hot cross bun flavour is beetroot (beet) with a touch of orange and lots of chocolate chips!! served warm with a scoop of chocolate ice-cream and you have a delicious fun easter dessert. i've been trying to preserve the colour in beetroot baking for years, here is a failed example from 2010 where brightly coloured cookie dough is piped, ending up with non descript brown. beetroot fresh or dried in baking is highly susceptible to rising ph levels caused by baking powder or heat, ph level over 7 and you will get a beige to brown result. i had previously got a slight colour with yeast baking but not pink/beet reddish shade i was after. i remembered that the vitamin c used in high school as a bread improver also preserved colour so i gave it a whirl and "success" i got pink buns! i used *dried beetroot powder for the flavour and colour and *ascorbic acid powder for the vitamin c element. the resulting beet flavour isn't "beetroot-y", but rather it tastes more like berry and pairs beautifully with chocolate. beetroot orange chocolate chip hot cross buns (makes 14 buns) ingredients for the bun dough 350ml full fat milk 50g butter 1 lightly beaten room temperature egg 470g white bread flour 30g dried beetroot powder 75g caster sugar (superfine) 7g sachet of instant yeast 1/2 tsp ascorbic acid 1tsp salt zest of one orange 150g choc chips for the cross 75g plain flour (all purpose) for the sugar glaze 1/3 cup water 2 tablespoons of sugar method in a small saucepan bring the milk to the boil, remove from heat and add the butter. leave until just warm. put the bread flour, beetroot powder, caster sugar, yeast, ascorbic acid and orange zest in a bowl. whisk to combine, add salt and whisk again. transfer bowl to you mixer with dough hook attached. pour in you warm milk mixture, then add beaten egg. mix on on low (setting 2 on kitchenaid) for 5 minutes or until dough is smooth and elastic. transfer dough to an oiled bowl and cover. pop the dough in a warm place for an hour to rise until it's doubled in size. take your dough out of bowl and lay in on a non stick mat, roll or pat out to form a rectangle. sprinkle half the choc chips over one half of the dough, fold the other half of dough over to cover choc chips and roll again. repeat with remaining choc chips. form the dough into a ball or roll and put it back in your oiled bowl to rise another hour in a warm place. have a baking tray ready lined with non stick paper. working with a few pieces at a time break pieces of dough the off, keeping the rest covered. i weighed my pieces to be 75 grams each. squash each piece into a round with the palm of your hand, fold the edges to the centre, flip over and smooth into a ball. repeat until you have buns evenly spaced on your tray, cover tray loosely with oiled plastic wrap. allow to rise for the final time for one hour. preheat oven to 220c (210 fan). make your cross mixture by placing flour in small bowl and adding enough water to form a pipeable paste. transfer mixture to a piping bag fitted with a round writing tip or fill ziplock bag and snip one of the bottom corners. once the final rise is done, pipe a cross on each bun. bake in preheated oven for 20 mins on the middle shelf. as you won't be able to see if they are golden due to pink colouring, i have allowed for tester buns and you will still end up with a complete dozen...a bakers "snack" we could say. for the glaze, stir the sugar and water together heat stirring until it starts to simmer, simmer a couple of minutes and then remove from heat. brush the hot glaze over the buns. buns are best served warm on the day. i served mine filled with scoops of chocolate ice-cream but do try toasted with a smea

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Domain Name: THELONEBAKER.COM
Registry Domain ID: 1558959937_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-06-13T11:13:17Z
Creation Date: 2009-06-12T11:11:21Z
Registry Expiry Date: 2019-06-12T11:11:21Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS03.DOMAINCONTROL.COM
Name Server: NS04.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =thelonebaker.com

  PORT 43

  TYPE domain

DOMAIN

  NAME thelonebaker.com

  CHANGED 2018-06-13

  CREATED 2009-06-12

STATUS
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  NS03.DOMAINCONTROL.COM 216.69.185.2

  NS04.DOMAINCONTROL.COM 173.201.69.2

  REGISTERED yes

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