Bristol Living Oct - Nov 2021

sugar has dissolved. Set aside off the heat for 5 minutes
to cool. Meanwhile, mix the flour, baking powder,
bicarbonate of soda, cinnamon and salt in a bowl.
With a wooden spoon, beat the egg and vanilla into the
butter-sugar mix, then beat in the dry ingredients until
completely combined. Transfer to a bowl, cover with a
plate and chill for at least 2 hours (up to 24 hours).
Preheat the oven to 180°C, gas mark 4; line 2 large baking
trays with parchment. Leave the cookie dough out of
the fridge for 15 minutes to warm up a little. Roll into
12-14 balls (about 65-70g each) and space out well on
the baking trays (the cookies spread quite a lot during
cooking, so bake in more than 2 batches if needed).
Bake for about 15 minutes, turning the trays halfway if
needed, until deep golden and cracked on top. Cool for 5
minutes on the trays, then transfer to a wire rack to cool
completely.
CHERRY & ALMOND BRIOCHE
FRENCH TOAST
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
INGREDIENTS
425g can black cherries in light syrup
3 tsp Tate & Lyle Fairtrade Cane Icing Sugar, plus extra
for dusting
1 medium British Blacktail Free Range Egg
250ml whole milk
½ tsp almond extract
8 slices sliced brioche loaf
2 tbsp unsalted butter
150g pot vanilla yogurt
1 tbsp toasted flaked almonds
METHOD
Put a sieve over a small saucepan and drain the cherries.
Set the cherries aside and simmer the juices for 5
minutes until reduced. Add 1 tsp icing sugar and the
drained cherries to the saucepan and simmer for another
5 minutes, until the cherries are coated in a glossy syrup.
Meanwhile, set your largest frying pan over a mediumhigh
heat. In a large, shallow dish, whisk the egg, milk,
almond extract and remaining 2 tsp icing sugar. Add
4 brioche slices to the mixture, soaking on each side
for about 45 seconds until they’ve absorbed plenty of
the mixture but aren’t too soggy. Add 1 tbsp butter to
the frying pan and, when foaming, fry the brioche for
4 minutes on each side until golden and puffed up.
Arrange on plates while you prepare the remaining slices
in the same way, frying in the remaining 1 tbsp butter.
Serve 2 slices of brioche per person. Top with a spoonful
of vanilla yogurt and the warm cherries and syrup
(reheat briefly if necessary). Scatter with the toasted
almonds and dust with a little icing sugar to serve.
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