Semolina Biscuits

Ingredients
60g (2oz) butter
90g (3oz) caster sugar
90g (3oz) plain flour
½ level tsp baking powder
90g (3oz) semolina
4 tbsp milk
½ tsp almond essence

Method
1. Cream the butter and sugar. Mix in the flour, baking powder and semolina and add enough milk to make a stiff paste, and then add the almond essence.  Roll into small balls (c. 30g each), place on a lined baking tray and squash slightly, and b.

2. Bake at 180°Cfor 12-13 minutes. When firm, transfer to a wire rack to cool. Store in an airtight tin or jar.

Status

Very nice - cooked in the rayburn at a lower temperature for about half an hour.

Veda Bread

Ingredients
270g Strong white flour
20g Roasted Barley Malt Flour
20g Nut Brown Malt Flour
55g (approx 2 tbsp) Barley malt extract
2/3 tsp salt
2/3 tbsp olive oil
145g tepid water
4g yeast (approx 1 - 1.5 tsp)

Method
1. This recipe works perfectly in a bread maker following a standard white loaf programme (small size if you have the option). For a bread maker, add ingredients in the following order: Water, salt, oil, barley malt extract, flours, yeast.
2. If made the old fashioned, manual way - essentially, follow the usual bread making process to combine all the ingredients, knead, prove, etc, cooking for a similar amount of time to a white loaf.

Status

A Northern Irish 'thing' - I'm told this mimics the bought variety well.  Very malty and dark - got the speciality flours from 'BakeryBits'.  Made as a loaf, and the above mixture makes six good sized rolls.