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Baked items Classes 34 - 37
Entries should be protected with a clear covering; once the food has been judged, the judge will cover the food completely again, at the end of the show the producer can take it home and do with it as they see fit.
New York Double Chocolate Cookies
Ingredients:
• 200g milk chocolate chips
• 200g White chocolate chips
• 230g cold butter
• 160g soft light brown sugar
• 160g caster sugar
• 200g self-raising flour
• 300g plain flour
• 1/4tsp salt
• 1/4tsp bicarb of soda
• 2 tsp baking powder
• 2 beaten eggs
Method:
• Sieve together flours, salt, baking powder, and bicarb into a bowl, set aside.
• Put the cold butter into the bowl of a stand mixer, mix for 30 seconds with the paddle to loosen the butter.
• Add the sugars and briefly mix 30 seconds.
• Add the chocolate chips, mix until only just combined
• Add the dry ingredients and stir until a breadcrumb like consistency
• Add the beaten eggs and mix until just combined.
• Form into rough balls weighing approx. 125g each, freeze for at least 90 min or overnight.
• Put a baking sheet lined with parchment into the oven and preheat to 180C/350F
• Once the oven has come up to temperature, put the frozen cookie balls at least 2 inches apart on the preheated baking sheet.
• Bake for 17 min. until they are golden but still feel soft.
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Preserves: jams and jellies Classes 38 - 40
◦ Jars must be labelled with content and day, month and year of making.
◦ Jars with a threaded top should have a new twist top only.
◦ Jars with a plain rim should have snap tops or wax disc with cellophane cover.
◦ Jars should be filled to within 3mm of top.
◦ Jars and lids should not be branded in any way.
◦ 'Blackberry and apple' is not considered a soft fruit jam.