Fig & Walnut Grana, Blue Cheese Shortbread & Seeded Lavash
This weeks class was all about crackers; Italian, English and Middle Eastern. Although I have to confess even though I love the Grana with a bit of blue cheese I do keep sneaking them with my cup of tea also. It’s such a give away of my heritage eating biscuits with a cuppa, it’s just not the same without them!
All the recipes are easy to make, but the grana and lavash do take more time because of the double baking or proving. Saying that six girls got a batch of each made and baked in a three hour class.
- 1.5 cups Strong Flour
- ½ tsp salt
- ½ tsp instant yeast
- 1 tsp castor sugar
- 1 tbsp olive oil
- 1/3 cup luke warm water, at room temperature
- Pre heat oven 180C
- Place all ingredients except olive oil in a bowl and knead for 10 minutes.
- Cover bowl with plastic wrap and leave in a warm area to prove till double in size.
- Divide into balls, using a rolling pin roll into paper thin pieces.
- Place on baking tray and dock to prevent dough from rising.
- Brush dough with olive and sprinkle with whole or ground spices of your choice.Bake for 15 minutes or until golden brown.
- Cool on wire rack.
Fig & Walnut Grana
- 2 eggs
- 1/2 cup caster sugar
- 1 cups (190g) flour, sifted,
- ½ cup walnuts
- ½ cup figs, remove stalks
- Preheat the oven to 180 degrees centigrade and line a baking tin.
- Whisk eggs and sugar until creamy.
- Fold in flour, walnuts and figs, gently. If you over mix the dough will become too dense.
- Mould mixture into a loaf form and bake for 35 minutes or until lightly coloured.
- Cool on a baking rack and then rest in fridge.
- Once the loaf is cool slice thinly and arrange on baking trays lined with greaseproof paper.
- Bake for 20-25 minutes or until golden brown.
- Cool on a baking rack and serve!
Blue Cheese Shortbread
- 6 oz/170g Four
- 4 oz/113g Butter (soften but not melted)
- 30g blue cheese, crumbled
- Preheat oven on bake (not fan bake) to 180 degrees centigrade and line a baking sheet with greaseproof paper or use non stick tray.
- Sift flour into bowl.
- Add butter and rub into flour, season with salt & pepper.
- Add the cheese and gently bring ingredients together to form dough. Do not over mix otherwise dough will become tough.
- Lay dough onto a large piece of cling film and wrap dough. Once wrapped roll dough to form a cylinder shape about 2 inch diametre (this will be the size of the biscuit diametre before cooked).
- Put wrapped dough into fridge for 30 mintues to cool and firm.
- Once dough is firm, remove from fridge and slice 1/2 inch thick rounds and place onto prepared baking tray.
- Bake for 15-20 minutes or until golden on edges.
- Cool on a wire rack then serve with additional cheese, dips or chutney.