Bread and Better

Bread and Better

Wednesday, 23 September 2015

Garlic and Herb Flatbreads

I served these with some pasta, they were great for dipping in the sauce.

For the flatbreads you will need:

200g self raising flour
100ml water
1 tablespoon olive oil (plus more for frying)
1 teaspoon salt

For the herby garlic butter:

50g butter
2 cloves of garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme

Melt the butter in a pan and then add the garlic and herbs. Turn off the heat but keep it on the hob, so it stays warm.
Mix the flour, water, oil and salt together until they form a soft dough. Divide into 4 equal pieces.
Preheat the oven to 180 degrees c and place a frying pan on a medium heat with a splash of olive oil.
Roll or stretch out the dough pieces into circles just larger than scotch pancakes.
Fry the flatbreads for about a minute on each side then brush with the garlic butter (be quite liberal with the butter).
Place in the oven for about 10 minutes just to make sure they are cooked through.
Serve warm.

Thursday, 10 September 2015

Dark Chocolate and Pistachio Cookies

A slightly more adult version of the much loved chic-chip cookie. The nuts add a nice crunchy texture as well as a much needed savoury hit.

For the cookies:
100g dark chocolate, chopped into small pieces
100g pistachios, chopped
250g sugar (brown ideally)
140g butter
240g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg

Beat the butter, sugar and vanilla until they turn pale and fluffy.
Add the egg and beat again until well combined.
Fold in the flour, baking powder, chocolate and pistachios.
Place the mixture onto a sheet of clingfilm and roll into a sausage shape.
Place the sausage into the freezer for 20 minutes, or into the fridge for at least 2 hours.
When firmed up, slice into pieces ( you should get at least 12) and place on baking trays with a good distance between each one.
Bake at 180 degrees C for around 20 minutes.
The trick is to take them out a little before you think they are done, when they are still fairly soft on top. This way they stay nice and chewy.