Product: Granulated

Jam Biscuits PREPARATION: Quickly rub together flour, Vanilla, Hermesetas Granulated and margarine until the mixture resembles fine breadcrumbs. Gently knead the pastry, but only until the ingredients just cling together. Refrigerate for 1 hour. Roll out 3-4 mm thick. Cut out about 80 rounds with a plain or fluted cutter, and cut out the centres of […]

Apricot Souffle PREPARATION: Put the apricots and peeled orange rind into a pan with 450ml water and gently poach the fruit for 30 minutes until soft. Meanwhile put the gelatine into a small bowl, pour over the orange juice and leave to soak. When the fruit is soft add the soaked gelatine and stir until […]

Summer tart with Berries PREPARATION: Preheat oven to 175 °C. Grease and sprinkle a spring form pan (24 cm diameter). Separate the eggs. Beat the egg yolks with the milk that has been pre-sweetened with Hermesetas Granulated sweetener. Mix the white flour, potato starch and baking powder. Whip egg whites with an egg whisk. Alternately […]

Apricot and Redcurrant Pudding PREPARATION: For a ring tin or terrine mould, holding about 1 litre. Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft. Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with […]

Lemon-strawberry pie PREPARATION: Mix Hermesetas Granulated, flour and chopped ice cold fat to crumb like mixture. Mix cold water in the dough. Spread the dough on pie pan (ø 26 cm) bottom and the edges. Put the pan in the fridge for 30 minutes. Mix carefully curd and sour cream, Hermesetas Granulated, egg yolks, lemon […]

Oriental orange salad PREPARATION: Peel and slice the oranges into pieces. Mix the orange blossom tea, the liquid Hermesetas Granulated, the cinnamon, the zest and lemon juice, and drop the orange pieces into this mixture. Put in the fridge for 1 hour. Slice the dates into strips, the pistachios into little pieces and the pomegranate […]

Coconut Macaroons PREPARATION: Line a tray with baking parchment. Preheat the oven to 150°C. Whisk the egg whites in a bowl until stiff then fold in the Hermesetas Granulated, ground almonds and desiccated coconut. Spoon walnut sized pieces of the mixture onto the lined baking trays, then bake for 15-20 minutes until tinged golden brown. […]

Double Chocolate Muffins PREPARATION: Pre heat oven 160°C. Line large or small muffin tins either with mini or large muffin cases. Sift the flour Hermesetas Granulated, baking powder and cocoa powder into a bowl. Mix the egg, oil, milk and vanilla essence together. Quickly mix the liquid into the dry ingredients with almost all the […]

Mini Raspberry Muffins PREPARATION: Line an 8-cup muffin tin with paper cases. Mix the egg with all the ingredients up to and including the Hermesetas Granulated. Carefully fold in the raspberries and divide the dough between the moulds. Bake in an oven preheated to 170°C for about 20 minutes. Leave to cool on a rack.

Raspberry Kisses PREPARATION: Preheat oven to 190C. Cream together low fat spread and Hermesetas Granulated. Gradually beat in the egg then sift in the flours and baking powder, add a few drops of almond essence and enough milk to make a stiff mixture. Using wetted hands take small amounts of the mixture and roll into […]