Cookies, Cakes, Pies, Tarts & Breads, with hundreds of videos, showing various types of baking, both sweet and savoury. I hope my channel has something for all those who are looking to do some home baking. I also include the occasional video of cooking which is not strictly baking.
I remember my mother used to bake these "toffee cuts" (that would be the literal translation of kolasnittar) in the late 1970s, on our farm in northern Sweden. They were considered good "everyday cookies," but not because they were cheaper: they were easy to make and didn't take much time from the beginning to the end. Offering every visitor - from the mailman to the chimney sweeps and the farmers around - coffee with cardamom buns and several types of cookies was still like an almost religious thing then, so my mother was constantly baking, using the precursor of the Ankarsrum mixer. Kolasnittar are both crunchy and chewy at the same time (something I was unused to as a child).
Hi Urban Sikeborg. It seems you were a lucky boy to have all that lovely baking to enjoy. The Ankarsrum, in various guises, has be a stalwart of baking in Sweden for so many years, it seems.
They look really lovely ,I’ve been wondering what I could make to take to the Church’s picnic ,and these I,m sure will be a winner ,thank you very much . I used to have Mrs Beatons cookbook but I,m afraid the spine came off and pages fell out and it was binned . I used to think she was an elderly lady but in in fact she was only 28 years old when she died in 1865 .
Hi Marian. I am sure these will be much enjoyed at your Church picnic. As for your book it seems it needed the attention of the guy on The Repair Shop, he is a wizard at giving books a great new lease of life.
Hi Geoff, I’m going to make pea soup today. These scones will be the perfect accompaniment! It’s nice that the recipe only makes 5 larger scones since it’s just my husband and I. We can eat them up faster! 😋😊
Just got back from a. Very hectic day with a girlfriend talking and laughing so much dose. Me good..😂😜 So I've just seen your recipe.. I love the sound of these they look so tasty GEOFF... Sso will be giving these a go for sure...👍 Weather has been so windy today my friends house looks over dartmoor which seems windier than my cottage which is only 10minutes away as its more exposed to the elements... Anyway enough of my ramblings,,, I hope you are well and thanks again for your great tuition 💋
Hi Henrietta. It's nice to have a day with friends from time to time. It has been very wet here today, though now at 7.30pm we have glorious sunshine. The scones are very good indeed, so I hope you enjoy them.
Great recipe, Geoff!! When I make cheese scones I add about 1/4 teaspoon of smoked paprika which gives a lovely yet subtle 'kick' to the flavour. Hope you're keeping well!! All the very best, Peter A :)
Hello Geoff I'm watching from California & it's 2:45 a.m. Also, was 118° Fahrenheit today 😮 A bit warm, right? Your scones look delicious. I'd like to have one right now! Stay blessed dear one 💛
HI Triple Great. That is quite the warm temperature. It is cool and very wet here today. 1.20pm and the temperature is 13C, about 54F. I am glad you like how the scones look. It would be great to be able to share them.
Hi Geoff, I have made one of these before, just not as good as yours tho. How did you stop the sponge from rising into a dome. This happens a lot when I bake Victoria sponges??
Hi Justin. For this one I used a low oven temperature, so that the side of the tin took longer to heat up and set the cake. At a higher temperature I would use wet baking strips to wrap around the tins, that also slows down the edges cooking too fast. If they cook fast the centre isn't cooked and rises up into a dome.
Wow Geoff! I was eating some supermarket kanos and thought I'd look up how to make them. You did an awesome job, I'll definitely give them a try! Thank you!
Hi Geoff, They look so good! We have something similar. They are called Jam Jams. They seem to be a Christmas treat here in Saskatchewan. I think they’re good anytime of the year! 😋😊
@geoffsbakingblog apparently curds can set like jam, you just have to cook them at a slightly higher temp for a bit longer and don't stop whisking! There are recipes online showing how to do this hun 😊 maybe that would make a good video for you? 👍😉 x
Oh they are nice and crunchy... I've never had that pistachio cream... Looks lovely.... my choice would be lemon curd... 🍋Well what's happening with summer??? (although I like it cool) I see you wearing a sweater there Geoff 😂 I blame the election it's bringing weird vibes alover the country 😱✌️❤️
Hi Henrietta. Yes they were lovely and crunchy. I love pistachio cream. Luckily I can ge a large jar in Costco. I have toyed with making some for the channel, if I can find a decent recipe. The weather was quite cool when I did the video. Even cooler today, got me thermals on LOL.
Hi Henrietta. It was very nice. A lovely day here today, just 20C. I've got lots to moan about, I could put the world to rights, given half a chance. But I won't bore you with the details. LOL.
HI Karen. Thanks very much. The pine cone is a sculpture I photographed in Threave Gardens which is a National Trust for Scotland property near Castle Douglas.
Mmm I could eat this now! You can't whack a Mary Berry recipe! Have you tried her butter potatoes Geoff? 🤤😂 I have quite a few of Mary's Books but I do usually tweak them a bit 😉 Hope you're keeping cool x
Hi Caz. I haven't tried the butter potatoes, mainly because I actually rarely buy potatoes. I bought them especially for this recipe. It's a bit warm, especially when cooking, but I am coping. LOL.
We've decided to put our money where our viewing habits are, and hope to send you a "thanks" donations once a month as much as is possible. We've watched your channel for years, and it's always wonderful to hear you say, "Well, hello everybody..." Thanks for giving us that happy feeling!
Hi Maria. What a lovely surprise. Certainly it's most unexpected and I thank you very much indeed. I am glad you enjoy watching the videos. I hope to keep going for a while yet.
It looked great, so I followed your instructions and made it myself, but with muscovado sugar since I happened to have that at home. It's truly delicious just as it is, without any butter on. I sliced it and put it in the freezer, just taking out a few slices at a time for my morning coffee. So thank you - it's really worth making. Virtually fat free, except from the 20 grams of fat in the egg yolk.
