Product: Granulated

Pistachio & Blueberry Cookies PREPARATION: Preheat the oven to 190ºC. Line two baking sheets with greaseproof paper. In a bowl, beat the butter, Hermesetas Granulated and vanilla extract together until softened. Mix in the eggs, oats, flour, nuts and berries to form a stiff paste. Divide the mixture into 12, shape each into a cookie […]

Easter cookies PREPARATION: Preheat oven to 190°C. Beat the margarine and Hermesetas Granulated together until light and fluffy. Beat in almost all the egg, reserving a little to use later as glaze, with the lemon rind then add the flour, salt and bicarbonate of soda. Finally stir in currants and mixed peel and mix to […]

Mince Pies PREPARATION: Preheat oven to 190°C. Sieve flour for the pastry into a bowl add the low fat spread and lightly rub it in until evenly distributed. Stir through Hermesetas Granulated then bind the ingredients together with enough cold water to make a fairly stiff dough. Knead lightly on a floured working surface then […]

Peanut butter milkshake PREPARATION: Mix together the vanilla ice cream and the peanut butter, milk and Hermesetas Granulated. Finally, add the 500 ml of double cream. Whip up the other 500 ml of double cream and use it as a topping.

Cherries and light chocolate sauce PREPARATION: Mix cherries, Hermesetas Granulated sweetener, wine and vanilla sugar in a bowl. Put the bowl in the fridge for couple of hours. Mix sauce ingredients; Hermesetas Granulated sweetener, cocoa powder and wine. Whip cream to soft foam and mix with cocoa mixture. Divide the cherries with juice to the […]

Mulled wine PREPARATION: Place the spices in a glass or jar and pour 100ml of vodka or Brøndum Snaps over the mixture. Cover and leave for 24 hours, then remove the spices using a sieve. Heat up the red wine slowly in a saucepan together with the raisins, flaked almonds and Hermesetas Granulated sweetener. Finally, […]

English Chocolate Pudding PREPARATION: Break the chocolate into pieces. Place in a saucepan and set over a pan with hot water. Stir constantly until chocolate has melted. Blend egg yolks, Hermesetas Granulated, vanilla seeds and water. Beat until mixture is fluffy. Carefully fold in chocolate. Blend almonds and bread crumbs. Beat the egg whites with […]

Berry Trifle PREPARATION: Preheat the oven to 190ºC and line 6 patty tins with paper cake cases. Beat the margarine and the Hermesetas Granulated together. Add the egg with a little of the flour and mix. Sieve the rest of the flour and baking powder together and fold into the mixture. Divide between the cake […]

Citrus squares PREPARATION: Preheat oven to 190°C. Lightly oil a 28 x 18cm Swiss roll tin and base line with greaseproof paper. Cream the spread and Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time. Add the rest of the […]

Berry Tart PREPARATION: Preheat oven to 200ºC. Break bread into small pieces. Place bread and hazelnuts on a baking sheet and roast for 10 minutes. In a food processor or electric cutter grind or chop coarsely. Transfer to a bowl, blend with cinna-mon, Hermesetas Granulated and melted butter. Mix well. Butter a springform (26 – […]