Candlebridge Bakery Ruffled Truffles! Recipe at MyDish

Candlebridge Bakery Ruffled Truffles!

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Method

  • ** PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS. USE A FAIRYCAKE TIN AND PLACE DOUBLE PASTRY CASES IN EACH COMPARTMENT **

  • Bowl One:

  • 1. Sieve the self-raising flour & salt into your mixing bowl.

  • 2. Next, sieve the Howards extra coarse wholemeal stoneground flour and the polenta into the bowl. Save the grains and transfer them into a second bowl.

  • 3. In bowl one, stir the flour ingredients & salt well together, then add the rolled porridge oats and sesame seeds to the grains in the second bowl and stir them well also.

  • 4. Now, add the contents of your second bowl, wholemeal grains and sesame seeds, rolled porridge oats to the flour and stir well together.

  • 5. Pour 150mls of milk into a measuring jug and add one egg and stir well with a fork. Now add a tablespoon of the olive oil and stir well again.

  • 6. Put two ounces of butter in a small microwaveable cup on high for about 45 seconds, to melt it.

  • 7. Make a well in your dry ingredients and add the milky-egg mix and next we add the melted butter into the dry ingredients and start stiring it all through with a large tablespoon until you clean the sides of the bowl.

  • 8. Pick up a large piece of the dough and roll it into a ball between your hands until it's about 2" in diameter and place in the pastry case. Continue until you have all 12 cases filled!

  • 9. For the glaze, beat an egg and using a pastry brush, glaze each of your Ruffled Truffles with the egg, making sure you glaze the top and sides!

  • 10. Top with a sesame seed & poppy seed mix

  • 11. Bake in the oven until golden.

  • 12. Place on the middle shelf of your oven for 25-30 minutes. ** Check after 20 minutes by performing the skewer test.











  • **Original recipe from the Candlebridge Bakery by L. Shannon - February Collection 2010 **
    •

    Tips

    • ***My Star Tips**

      You know they say the best recipes often arise out of the ashes like the Phoenix from a burning fire, when you make a mistake! I had every intention of rubbing the butter into the flour but forgot, so I melted it and The Candlebridge Ruffled Truffles were born!

      1. Slice these in half shortly after removing from the oven and smother them with butter!!

      2. For a sweeter option, you can enjoy these with your favourite preserve and clotted cream!

      3. For a more savoury option, why not try the following combinations as these are mini treats:-

      (a) Smoked Salmon nestling on cream cheese

      (b) Iceberg Lettuce, ham, cheese & tomato with a dash of black pepper and oregano

      (c) Turkey & Mayonaisse

      (d) Chicken, onion and Mayonaisse


    Comments Add your comment

    • Serve these beautiful ruffle truffles with freshly made soup, slice in half and smother with butter and slice of cheese and dip in the soup... they're dainty and tasty!!

      by candlebridgebakery on Thu Jun 10 2010   reply to this comment

    • Absolutely delicious straight from the oven, slice them and watch the steam gently rise while you make a cup of tea. Then smother these ruffled truffles with your favourite fillings and bon appetite!!

      by candlebridgebakery on Wed Feb 3 2010   reply to this comment

    Ingredients

    •  
    • DRY INGREDIENTS
    • 4oz Self-Raising Flour
    • 4oz Howard Extra Coarse Wholemeal Stoneground Flour
    • 2oz Rolled Porridge Oats
    • 1oz Fine Golden Polenta
    • 1oz Sesame Seeds
    • 1 Teaspoon Salt
    •  
    • OIL INGREDIENTS
    • 2oz Melted Butter
    • 1 Tablespoon Light Olive Oil
    •  
    • WET INGREDIENTS
    • 150mls Cold Fresh Milk
    • 1 Large Farmhouse Egg
    •  
    • GLAZING & TOPPINGS!
    •  Sesame Seeds
    •  Poppy Seeds
    • 1 Large Farmhouse Egg

    By Views 1796  Added Wed Feb 3 2010


    Simply delicious mini brown scones in truffle cases! Slice them in half & serve with a sweet or savoury filling! Especially created for my husband who loves little things like that