Historyetc – Anglo Saxons

Another craft filled day at the beans for historyetc. I took along Anglo Saxon cooking and we made Honey and Cream Cheese Slices, Griddle Cakes and Honey Oat Cakes. All were rather delicious but the favourite was definitely the Honey and Cream Cheese Slices. I have included the recipes below.

Griddle cakes
Ingredients
Spelt flour
Butter
Sugar and/or honey
Rolled oats
Dried fruit
Milk or water
First put 1 part butter, 1 part sugar and 2 parts flour into a mixing bowl. Add a blob of honey. Rub in until you get even breadcrumbs (like when you make pastry). Add extra
flour/butter as needed. Add a little milk or water to bind into a dough – not too much or it will become sticky. Knead briefly. Add as many oats and dried fruit as you like and knead into the dough. Take small balls of the dough and flatten into rounds (3-4 mm thick). Melt some butter on a griddle or in a flat pan, and drop the cakes in. Turn every 30 seconds – 1 minute until both sides are nicely browned. Eat while still hot!

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Honey Oat Cakes
Serves 10-15 people.
Ingredients
350 g (12 Oz) Rolled Oats (Whole rolled oats if possible)
225 g (8 Oz) Butter
225 g (8 Oz) Honey
Pinch of salt
Method
Melt the butter in a medium sized saucepan. Add the salt, honey and oats and stir until they are well mixed.
Spoon the mixture out onto a greased baking tray or swiss roll tin and press it down well.
Bake at 325F/170C for 30 minutes or until golden brown.
Cool for a few minutes then mark into squares while still warm and serve when cold.

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Cream Cheese and Honey Slices
Serves 10-15 people.
Ingredients
100 g (4 Oz) Plain Flour
75 g (3 Oz) Soft Butter
100 g (4 Oz) Cream Cheese
50 g (2 Oz) Honey
2.5 ml (half level teaspoon) Ground Cinnamon
2 eggs, beaten
Method
Sift the flour and chop in the butter; add 15 ml (1 tbsp) water, work with a knife to a smooth dough. If necessary chill to make rolling out easier. Use to line a 28.5 by 18.5 by 1.5 cm (11.75 by 7.75 by 0.75 inch) Swiss roll tin. I actually used a 7 x 7 inch tin and the filling wasn’t that deep so I would suggest doubling the filling ingredients.
Mix together the cream cheese, honey and cinnamon and add the eggs. Pour this mixture onto the pastry.
Bake at 350F/180C for about 30 minutes.
Cut into slices when cool.

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HH was encouraging them to create and illustrate some fabulous sewn books inspired by Beowulf. M bought along Celtic hama bead designs which were fab, B brought weaving, there was also G’s calligraphy badges and K’s ceremonial Anglo-Saxon badges so plenty to be getting on with πŸ™‚

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Had the usual chatter and cups of tea which is always good πŸ™‚

I towered up home made biscuits as a birthday cake for Skye and we all sang her a happy birthday πŸ™‚

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