I love how the crystallised ginger offers up small pockets of intense flavour in these tea cakes. They are easy to make and will keep for a few days. However, after a day you will need to toast them which makes them better in my opinion.
How quick are you to respond to messages? When it comes to emails I try to reply as soon as possible. This will only be on a work day, and in the morning. Unless the email is urgent and then I will reply via my iPad. The only person who sends me old-fashioned text messages is Dave. Most of his SMS’s do not require acknowledgement from me. They are usually letting me know that he is on his way home. The majority of my messages come in via WhatsApp. And I always reply straight away if I am awake. With so many people in my contact list that live in different time zones I am often asleep when the messages come in. WhatsApp is a great tool. One tick means the message has left my phone, and two ticks means it has arrived on the other persons phone.
But here is where it gets interesting. WhatsApp lets you switch off the read receipts, those little blue ticks that let you know your message has been read. With that off, you can basically ignore a message for days on end. The App also has a setting where you can be nearly invisible. The last time you were online will not show if you turn off the feature. But, if you happen to be online when someone is sending you a message, they can see that. And it is amazing how often I get told sorry, I have not been on my phone for days when I have seen the person online. So I know my message has been seen and ignored. Every time I bake I send James a photograph to James. He did not ignore the one for tea cakes which he described as ‘interesting’.
Click on the links for conversions and notes.
- 500g bread flour, plus extra for dusting
- 10g salt
- 60g fructose
- 5mls ground cinnamon
- 10g instant yeast
- 50g butter, softened and cubed
- 230mls water, divided
- Vegetable oil for kneading and coating your bowl
- 100g dried currants
- 100g crystallised ginger, roughly chopped
- 1 egg white, beaten, to glaze
- Place the flour into a stand mixing bowl and add the salt, fructose and cinnamon on one side of the bowl
- Add the yeast to the other side and then add the butter and 180mls of the water
- Use your fingers to turn the mixture around, trying to pick up all of the flour from the sides of the bowl
- Add more water, 5mls at a time, if necessary
- When the dough forms, use it to clean the inside of the bowl and keep going until the bowl is clean
- Use a dough hook and knead using your stand mixer on a low speed for 10 minutes
- Turn out onto a lightly oiled surface and shape into a ball
- Lightly oil your bowl and place the dough, seam side down, into it
- Cover and leave to prove until doubled in size
- Place the currants and ginger on top of the dough and mix them in by hand for a minute
- Lightly flour your work surface and tip the dough out
- Knead lightly to incorporate the currants and ginger
- Divide the dough into 16 pieces and shape each piece into a ball
- Roll each piece out using a rolling pin until 1cm thick
- Place the tea cakes onto a lined baking sheet and glaze with the egg white
- Cover with lightly oiled cling film and leave to prove until doubled in size
- Meanwhile, preheat the oven to 200° Celsius
- Reglaze the tea cakes and bake for 15 minutes
- Remove from the oven and leave to cool on a wire rack
Inspiration published on Lavender and Lime April 26:
- 2017 – The Cookie Jar
Today is my dad’s birthday and we will be moored in Clamecy, France, when I talk to him. Dave and I will be back at work on the 6th of May. I might not be able to read any blogs while we are away so please forgive my lack of visiting back. I will reply to comments when I can. You can follow our trip by taking a look at our holiday blog.