Ingredients:
1
mug (or 200g) strong white flour
1
dessertspoon sugar
1/3rd
of a mug (or 125ml) lukewarm water
1
rounded teaspoon fresh yeast
Splash
of olive oil (optional)
Plus:
Small
circles of marzipan
Slices
of eating apple
1
dessertspoon sugar mixed with 1 teaspoon cinnamon
Method:
1.
Measure the water and stir in the yeast. Place the flour and sugar into a
mixing bowl and pour in the yeast liquid. Add the oil if using.
2. Have a little water to hand to
add if necessary, remember, it is better for your dough to be wetter (slack)
rather than drier (tight). Begin to mix by stirring the ingredients together
with a knife, cutting through the dough. When it gets too stiff for the knife,
use your hand to squeeze the mixture together. As it forms into a solid mass,
keep turning it over and pressing it down to pick up the flour at the bottom of
the bowl – but make sure it stays soft. Don’t be afraid to add more water to
keep it soft! When all the flour has been mixed in, wipe the bowl around with
the dough, turn it out onto the worktop and begin to knead.
3.
Knead by stretching the dough out, folding it over, stretching it out and so on
and so forth. Do this until it is smooth – and stop before you get fed up!
4.
Leave to prove for about an hour on
your worktop, covered with a dry tea towel. Or place in an oiled plastic bag
until you are ready for step 5.
5. When you are ready to proceed,
take the dough out of the mixing bowl and place it on your worktop. This time,
don't 'knock the dough back'.
6.
Form the dough into a cob shape. Have plenty of flour to hand and scatter flour
over the dough and worktop. With a rolling pin, roll out the dough into a large
circle. Using pastry cutters, cut the dough out into circles and place them on
a prepared baking sheet. Press
out acorn-sized lumps of marzipan into small circles and place them on the
pieces of dough. Cut a quarter of an apple into fairly thin slices and place
two slices on top of the marzipan, facing each other. Sprinkle with sugar and
cinnamon.
7.
Cover and leave to prove until they have grown appreciably in size. Bake at
220C, 425F or gas mark 7, for between 10 and 15 minutes.
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