Silver Spoon

Recipe Ideas

Macmillan is hoping to raise £8 million through the World’s Biggest Coffee Morning on Friday 25 September. Half Spoon granulated sugar are supporting this through creating a limited edition Macmillan Cancer support pack. For every one sold,Half Spoon will donate 10% of the selling price, helping to give £35,000 to Macmillan Cancer Support.

Everyone can do their bit by encouraging friends, family or work colleagues to have fun in the kitchen and get
baking. Simply take your cakes into work and when everyone stops for a mid morning break to indulge in a cup of something warm, sell your delicacies for a small donation. It’s a delicious and enjoyable way to raise much needed funds for Macmillan Cancer Support.

To get you started here’s some terrific recipes using Half Spoon. One teaspoon has the same taste and texture as two teaspoons of regular sugar, but ONLY half the calories.

Scrumptious Half Spoon Honey Shortcake

Makes: 20
Preparation time: 15 mins
Cooking time: 12 - 15 minutes

275g (10oz) Self- raising flour
50g (2oz) Rice flour
225g (8oz) Butter
75g (3oz) Silver Spoon Half Spoon Sugar
1tbsp (15ml) Honey

Lightly greased baking sheets
Preheat oven to 150°C/300°F/gas mark 2
1. In a large bowl beat the butter with a wooden spoon, add the honey and mix then mix in the Half Spoon sugar.
2. Sieve the flour and mix into the butter mix with the wooden spoon. Gently bring together by hand to form a dough.
3. Transfer onto a lightly floured surface and roll the dough out to a 4-5 mm (¼ inch) thickness and cut into biscuits with a 55mm (2¼ inch) fluted cutter, or form into desired shapes by hand. Place onto lightly greased baking sheets.
4. Bake for 12-15mins until pale golden brown. Cool on wire racks.
5. Dust lightly with icing sugar and they are now ready to enjoy. If you need to store – pop them in an airtight tin.

Apple and Sultana Cake

Preparation time: 15 mins
Cooking time: 40-45 mins

275g (10oz) Self-raising flour
10ml (2 tsp) Baking powder
75g (3oz) Silver Spoon Half Spoon Sugar
12.5ml (2½ tsp) Mixed spice
2.5ml (½ tsp) Cinnamon
100ml (4 floz) sunflower oil
1 Large egg - beaten
175ml (6 floz) milk
125g (4oz) Sultanas
250g (9oz) Cooking apples: core, peel and chop into small pieces

Pre-heat the oven to 180°C (350°F, Gas mark 4)

1. Grease and line a 23cm (9 inch) round cake tin.
2. Sieve the flour, Half Spoon, spices and baking powder into a bowl.
3. In a separate bowl mix together the beaten egg, sunflower oil and milk.
4. Lightly fold the flour into the egg mixture until well combined. Ignore the lumpy appearance and do not over mix.
5. Fold in the chopped apple and sultanas.
6. Pour the mixture into the tin and level out with the back of a spoon.
7. Bake in the centre of the oven for about 40-45 minutes or until cooked through and golden brown.
8. Allow to cool for 10 minutes before removing from the tin and cool on a wire rack.

Raspberry layer cake

Serves 8
180 Kcal 3g Fat
A superb light fruitcake. Make the sponge in advance and store frozen, allow it to de frost overnight before filling.

For the sponge
3 egg, separated
3 tablespoons hot water
90g (3oz) Silver Spoon Half Spoon
50g (2oz) plain flour
50g (2oz) cornflour
1 level teaspoon baking powder
icing sugar to dust

Filling
450g “Total 0% Greek yogurt”
1 vanilla pod
450g (1lb) fresh raspberries
75ml (3fl oz) sweet white wine

Preparation time 30 minutes Cooking time 30 minutes

Pre heat oven 180C/ 350F/ Gas Mark 4

Grease a 25cm (10 inch), high sided cake tin with a little vegetable oil and then dust with caster sugar. To make the sponge, whisk together the egg yolks and hot water until thick and foamy using an electric whisk. Slowly add two thirds of the Half Spoon Sugar(60g/2oz) and continue whisking on a high speed until thick and creamy.
In a clean bowl whisk the egg whites until stiff. Slowly whisk in the remaining Half Spoon sugar a little at a time.
Carefully fold the egg whites into the yolk mixture. Sift the flour, cornflour and baking powder over and carefully fold into the mixture. Pour into the prepared tin and bake in the centre of a pre heated oven for 20-25 minutes until firm to the touch.
Allow to cool then cut the cake horizontally into three sections.

To decorate:

Split the vanilla pod lengthways using a sharp knife and scrape out the seeds. Add to the yogurt and mix well.
Place the base of the sponge cake on a serving plate, drizzle with a third of the wine, spread with half of the yogurt then add half the raspberries. Place the second sponge on top of the raspberries, and repeat the process. Top with the remaining sponge, drizzle with wine and dust with icing sugar.

Summer Berry Muffins

Preparation time: 10 mins
Cooking time: 25 mins
Makes 9 large muffins

275g (10oz) Self-raising flour
7.5ml (1½ tsp) Baking powder
75g (3oz) Silver Spoon Half Spoon Sugar
2.5ml (½ tsp) mixed spice
1 lemon – grated zest
100ml (4 floz) sunflower oil
1 Large egg - beaten
225ml (8 floz) milk
175g (6oz) A mix of fresh or frozen summer berries – don’t thaw, if using large berries chop into smaller pieces

Pre-heat the oven to 180°C (350°F, Gas mark 4)

1. Line a muffin tin with paper cases or use a non-stick muffin tin.
2. Sieve the flour, spice and baking powder into a bowl. Mix in the Half Spoon and lemon zest. 3. In a separate bowl mix together the beaten egg, sunflower oil and milk.
4. Make a well in the centre of the flour and pour in the egg mixture. Lightly fold the flour into the egg mixture until well combined. Ignore the lumpy appearance and do not over mix.
5. Fold in the summer berries.
6. Spoon the mixture into the muffin cases – these should be almost full.
7. Bake in the centre of the oven for about 25 minutes or until cooked through and golden brown.
8. Remove the muffins from the tin and allow to cool on a wire rack.

Vanilla Biscotti

Makes 16 biscuits
68Kcals 0.7g Fat per biscuit
These vanilla flavoured biscuits are great with strong coffee or delicious eaten warm with low fat yogurt.

175g (6oz) plain flour
50g (5 tbs) fine semolina
1 vanilla pod
50g (4 tbs) half spoon
2.5 ml (½ tsp) baking powder
zest of 1 lemon
25g (1oz) low fat spread, melted
1 egg, beaten

Preparation time 10 minutes. Cooking time 30 minutes

Pre heat oven 150°C/300°F/Gas Mark 2

Mix the semolina with the flour in a mixing bowl. Add the sugar, baking powder and lemon zest.
Place the vanilla pod on a chopping board, using a sharp knife, split the vanilla pod down the centre. Scrape the blade of the knife along the inside edge of the pod to remove the seeds and add to the beaten egg.

Using a round ended knife mix the low fat spread and egg into the flour, to form a soft dough. You may need to add alittle milk to help the mixture bind.
Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape, (about10cm in length). Place onto a non stick baking tray spaced apart.
Bake in a pre-heated oven for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 2.5cm (1 inch) intervals. Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp. Allow to cool then store in an air tight container.