Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Dec 10

Dec 10 Marzipan Scones by Rose From Rose Hart Sweets

Lee Majhen-Todd

Marzipan Scones

If you have any marzipan left over after marzipaning your cake can I suggest marzipan scones. They are so good that I buy extra just to make them.

This recipe will make 6 x 65mm scones or 4 x 75mm scones

Rose, Rose Hart Sweets

Ingredients

230g Plain Flour (plus extra for dusting)
1tsp Cream of Tartar
½ tsp Bicarbonate of Soda
30g Caster Sugar
60g Butter
100g Marzipan diced
7 tbsp Cold Milk
1 egg beaten (optional)

Method:

Pre heat the oven to 180 degrees grease baking sheet.
Sift the flour, cream of tartar and bicarbonate of soda together.
Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
Add the marzipan and stir gently until well distributed throughout the mixture.
Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
You do not want to over handle the dough or the will be hard and tough.
Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. I cut these scones into squares.
Place your scones on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
Glaze with either the beaten egg.
Bake for about 10mins or golden brown.
These are best on the day of cooking but will keep for 2-3 days in an air tight container.

Rose, From Rose Harts Sweets