Snow White Flour is the perfect flour to use if you need quality results in what ever you bake. Aimed at those who are passionate about baking.
Here's some tasty cookies to make this weekend :) #ExpertBakers
230 grams salted butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 tsp. vanilla extract
2 2/3 cups Snowwhite flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 small apple, peeled, cored, and finely chopped (3/4 cup)
1 cup vanilla caramels - you can use caramel sweets
3 Tbs. whipping cream (or whole milk)
Preheat oven to 180 degrees. Line cookie sheets with parchment paper (or spray with cooking spray). In a bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. then add eggs and vanilla. In a medium bowl, stir together flour, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.
Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Removed and let cool on wire racks. Add caramels and cream to a microwave-safe bowl. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened.
We're sure some of you have been watching The Great South African Bake Off :) Here is a tasty cupcake recipe from contestant Dot in Week 1 #ExpertBakers
100g flaked almonds
120g unsalted butter
150g caster sugar
5ml almond extract
150g Snowwhite self-raising flour
1 pinch salt
150g whole glacé cherries
50g unsalted butter
150g icing sugar
110ml pouring cream
½ lemon, zest of
5ml lemon juice
Preheat the oven to 180°C.
Prepare a cupcake tin with paper cases.
Lightly toast the flaked almonds, and leave to cool.
Cream the butter and sugar.
Add the eggs, milk and almond extract.
Add the dry ingredients, and mix.
Chop the cherries into quarters, rinse well and then pat dry with a towel.
Mix the cherries into the cupcake mixture.
Pipe the batter into the cupcake cases and bake for +/-15 minutes.
Cream the butter.
Alternate with adding the icing sugar and cream a little at a time, until you reach a desired consistency.
Add the lemon zest and lemon juice.
Pipe over cooled cupcakes.
Top with a sprinkle of the flaked almonds and whole cherries.
Here's a yummy Apple, Lemon & Cinnamon Muffin recipe for you to try out :) #MuffinMonday
2 cups Snowwhite flour
1 pinch salt 1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk 1 large Granny Smith apple
- peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 220 degrees. Grease 12 muffin cups.
In a bowl, sift together the flour and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.
In this heat, fruit can ripen very quickly. If you have some overripe bananas, why not whip up some Banana Bread :)
113 grams butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups Snowwhite flour
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
Cream together butter and sugar.
Add eggs and crushed bananas.
Sift together flour and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 180 degrees for 60 minutes.
Keep in the Fridge to Last Longer :)
Looking for something to bake this weekend? Why not try this Summer Fruit Tray Bake. This simple lemon sponge is dotted with raspberries, blackberries, blueberries and cherries. Feel free to use whichever berries you can buy in your nearest supermarket :)
-250g unsalted butter
-250g caster sugar
-zest of 1 lemon
-juice of half a lemon
-5 medium eggs
-250g Snowwhite self raising flour
-5 tablespoons of milk
–½ teaspoon of vanilla extract
-100g cherries (weight after stones removed)
-Grease and line a 12in x 9in cake tin.
-Preheat the oven to 180º degrees/ 160º fan oven.
-Cream together the butter and sugar.
-Add the eggs one at a time and don’t over mix.
-Add the lemon juice and zest.
-Sieve in the self raising flour
-Add the milk and stir in gently.
-Chop the cherries roughly. Leave the other fruit whole so they don’t make the mixture wetter.
-Gently stir in three quarters of all the fruit to the mix.
-Pour the mix in to the tin and stud the remaining fruit in to the top.
-Bake for 50-60 minutes until golden brown and use a cake tester to make sure the middle is done.
-If it starts to brown too quickly cover the cake with silver foil for the remaining time.
-Allow to cool in the tin for 15 minutes before turning out and leave to cool on a wire rack.
It tastes lovely served with more fruit, a dollop of cream or a scoop of ice cream.
Who says Muffins have to be sweet? Nothing says summer like a ripe, juicy peach and fresh fragrant basil. These savoury muffins make the perfect addition to your summer brunch table :)
4 fresh peaches, cut into 1/2-inch pieces
4 teaspoons finely minced fresh basil
1 tablespoon brown sugar
1 1/2 cups Snowwhite Flour flour
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup butter, room temperature
7 tablespoons brown sugar
2 eggs, room temperature
1/4 cup shredded Cheddar cheese
Preheat oven to 175 degrees. Grease 12 muffin cups or line with paper liners.
Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes.
Sift flour and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture.
Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined.
Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.
We have now reached over 5000 fans! Thanks to all our #ExpertBakers, we hope have enjoyed all our great recipes & tips so far :) Keep baking with Snowwhite Flour!
Baking can be a pleasure for children of all ages. Start them young & with any luck they'll develop a lifelong love of the kitchen as well as skills they can use throughout adulthood :)
#ExpertTip - When Baking Cookies - Don't Overload the Oven
Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.
We've all had those baking emergencies where our cakes or cookies just don't come out right. This handy infographic will show you how to avoid certain baking mistakes #Baking911
Having a lazy Sunday? Why not Bake a Cake! This Apple Streusel Coffee Cake will make a great treat for the coming week :)
¾ cup Snowwhite Flour
½ cup packed light brown sugar
½ tsp cinnamon
½ tsp coarse salt
113 grams (4 oz, ½ stick) butter
½ cup coarsely chopped toasted pecans or walnuts
2 medium apples peeled and chop one and slice the other thinly
60 grams butter, melted
½ tsp vanilla extract
190 grams Snowwhite Flour
½ tsp cinnamon
100 grams sugar
Mix the flour, sugar, cinnamon and salt together.
Cut the butter with a pastry cutter or your fingers.
Mix in pecans and set aside.
Preheat oven to 180C / 350F
Prepare apples just before making cake so they don't turn brown and ugly
Place melted butter in in mixing bowl and add the milk, egg and vanilla extract and mix well in a mixer or with a wire whisk.
Add flour, sugar and salt and mix till well combined.
Add chopped apple and pour into a greased and floured tin
Place apple slices on top in a circular pattern.
Dust the top with streusel mixture.
Bake for 30 minutes or till cake is risen and done.
Have you ever baked biscuits in a pan? Why not try these delicious Glazed Strawberry Biscuits. If you don't have a large cast iron pan you can use a baking tray :) #ExpertBakers
For the biscuits:
2 1/4 cups Snowwhite Self-Raising Flour
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons butter, cold
1 cup chopped very ripe strawberries
1 cup full cream
For the glaze:
1/4 cup icing sugar
2 tablespoons full cream
Preheat oven to 220C. Line a large baking sheet with parchment paper or set aside a 12 inch cast iron pan.
In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in the butter using 2 knives or a pastry blender until you mixture is crumbly with small pea-sized crumbs. Gently stir in the strawberries, so that they are coated in the dry ingredients, then stir in the full cream. When you’ve mixed it in as best as you can, knead it once or twice in the bowl, to create one mass. Don't worry about getting the dough evenly mixed, rather be careful not to overmix the dough.
Generously flour your counter. Transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down as you cut. Carefully transfer the biscuits to your prepared baking sheet or cast iron pan.
Re-roll the scraps of dough and repeat. The berries will release more juice, so the second batch will be a bit more wet, but they'll still work out!
Bake the biscuits for 12 to 15 minutes, until golden at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack.
While the biscuits are cooling, whisk together the icing sugar and full cream to form a glaze. Drizzle it over the still warm biscuits and serve warm or cooled.
Looking for something easy and affordable to bake? Jam Tarts are the answer! Use one flavour jam in all your tarts or mix it up :)
85g/3oz unsalted butter or margarine
170g/6oz Snowwhite self-raising flour, plus extra for dusting
20 tsp jam, or to taste
Preheat the oven to 200C.
Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough.
Roll out on a lightly floured surface. Use a pastry cutter to cut out about 15 circular shapes.
Put each pastry case into an individual cupcake tray. Add a teaspoon of jam to each case – not too much or it will ooze everywhere.
If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.
Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes).
Enjoy and Share!
#ExpertBakingTip - Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe.
When baking or cooking a kitchen mixer or blender can help speed up the job. Here is a handy infographic on what Kitchen Mixers to use when.
buzzfeed.com It's time to know the difference between a blender and a food processor.
Some tasty muffins are a great addition to any Breakfast. Why not bake a batch of them today! #ExpertBakers
1 1/2 cups Snowwhite Self-Rising Flour
1/2 cup sugar
1 cup diced dried apple, dried cranberries, raisins, or other dried fruit; or nuts
1 large egg
1 teaspoon vanilla extract
1/2 cup milk or buttermilk
1/3 cup melted butter
2 tablespoons melted butter
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
1) Preheat your oven to 180C. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.
2) Whisk together the flour and sugar, then stir in the fruit/nuts/chips.
3) In a separate bowl, beat together the egg, vanilla, buttermilk and melted butter.
4) Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy.
5) Scoop the batter into the prepared pan, filling the cups about 3/4 full.
6) Bake the muffins for 20 to 25 minutes, until they're lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan.
7) For a tasty finish, dip the muffins' tops in melted butter, then in cinnamon-sugar. Serve warm or at room temperature.
There's nothing better than a good Chocolate Chip Cookie. Why not whip up a batch for the weekend :) #ExpertBakers
1 cup dark chocolate
1/2 cup (60 grams) chopped dark chocolate
1 1/4 cups Snowwhite self raising flour
1/3 cup milk powder
3/4 cup butter , softened
2 tbsp castor sugar
1/4 cup condensed milk
Melt 1 cup of chocolate over gentle heat and keep aside.
Sieve the flour. Combine the flour with the milk powder and keep aside.
Cream the butter and castor sugar till light and fluffy.
Add the condensed milk and melted chocolate to the butter and sugar mixture and mix well.
Fold in the flour mixture and the remaining 1/2 cup chopped chocolate and mix to form a soft dough.
Refrigerate the dough for about 20 minutes.
Divide the dough into 20 equal portions and shape into round cookies.
Place the cookies on a greased baking tray.
Bake in a pre-heated oven at 160°c for about 15 to 20 minutes.
Remove from the baking tray and cool on a wire rack.
Store in an air-tight container.
Share & Enjoy!
From one #ExpertBaker to another :)
Here's our #BakingTip for today :) #ExpertBakers
Your ingredients should be room temperature. Before you start baking, measure out your eggs, milk and butter and leave them for an hour. This will make them easier to work with and could have an effect on the lightness of your bake.
Fridge cold butter won’t mix properly while chilled eggs make it harder to beat air into the whites.
Let's bake some Cookies! These ones are packed full of oats, coconut, dried cranberries, and cinnamon, making them delicious, & flavourful :)
2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 tsp almond extract
1 1/2 cups Snowwhite Self-Raising Flour
1 tsp. cinnamon
3 cups old fashioned oats
1 cup cranberries
1 cup raisins
1 cup shredded coconut
1 cup nuts (slivered almonds, chopped pecans, whatever you'd like)
1 cup chocolate chips (optional)
Preheat oven to 180C
Cream together butter, brown sugar and white sugar.
Add both extracts and eggs and beat well.
Add flour, cinnamon and and mix.
Stir in oats.
Stir in the rest of the ingredients until well mixed.
Use a small ice cream scoop to make cookie balls, and place on an ungreased cookie sheet.
Bake for 12-14 minutes.
Store in an air tight container.
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We received a special request for a Black Forest Cake Recipe, so here it is!
125g unsalted butter, chopped
1 1/2 cups (330g) caster sugar
1/4 cup (25g) cocoa powder
1/2 teaspoon bicarbonate of soda
400g dark chocolate, chopped
1 1/2 cups (225g) Snowwhite self-raising flour
2 tablespoons cornflour
300ml thickened cream
2 tablespoons kirsch or cherry brandy liqueur
Maraschino cherries, to decorate (optional)
400g can pitted sour cherries, drained, juice reserved
3 teaspoons cornflour
300ml thickened cream
2 teaspoons icing sugar
Preheat the oven to 180C. Grease and line a deep 20cm springform cake pan.
Place butter, sugar, cocoa, bicarbonate of soda, 60g chocolate and 1 cup (250ml) water in a large saucepan over medium heat. Bring to the boil, stirring until melted and combined, then reduce heat to medium-low and cook for 3 minutes or until smooth and slightly thickened. Set aside to cool for 10 minutes.
Stir the eggs, flour and cornflour into the chocolate mixture, then pour into the pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
Meanwhile, to make the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth. Allow to cool slightly.
For the filling, place cherry juice in a small saucepan over medium heat. Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until thickened. Set aside to cool. Whisk the cream and icing sugar with electric beaters to stiff peaks.
Cut the cake horizontally into 4 layers. Place one layer on a serving plate, drizzle with one-third of the kirsch and a little cherry syrup, then spread with one-third of the whipped cream. Dot with the sour cherries. Repeat layering, finishing with a cake layer. Spread the ganache over the cake and garnish with maraschino cherries.
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