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Sandy Hill Lane

Corfe Castle
BH19 5JF

01929 480052

07584 678710


Challow Farm House soft and scrumptious ginger shortbread
Makes 16 small triangles

130g butter, very soft, salted
60g caster natural caster sugar
130g plain white flour
60g rice flour 3 cubes finely diced stem ginger

Cream butter and sugar until light and fluffy. Add all the other ingredients and mix well until combined. Press into a 20 cm /8in loose bottomed fluted ring, or sandwich tin. Smooth with the back of a heated spoon. Pop in the fridge for 30 mins. Make more as 1 tin just won't last 5 mins! Turn oven on to 170 C put into middle of oven for 30 min or until it becomes a golden light colour. When out immediately cut as required. Then leave to cool in its container. Once cold, remove and store. Dust with caster sugar.

Kate's Dorset Apple Cake ( taken from my Grandmother's recipe for Bonfire cake) Serves 8 – large deep portions – no skimping!

450g Bramley Apples, diced into large chunks and kept in water with 2 tbsp of lemon juice
450g Plain flour 3 tsp baking powder
230g unsalted butter
230g light soft brown sugar
2 large eggs mixed with 5 tbsp of milk
2 tbs Demerara sugar
1 tsp ground cinnamon

Heat the oven to 175 oC, Grease and line an 8 or 10 inc round tin with a loose bottom Put the flour, baking powder and butter in a magi mix and mix for 5 – 7 seconds until breadcrumbs. Pour into a large mixing bowl and add the sugar, eggs, milk and strained apples. Mix and put into the cake tin. Mix the Demerara sugar and the cinnamon in a cup and sprinkle on top until covered. Bake for 50 mins. Then cool Serve hot, with or without cream or clotted cream and a desert or afternoon cake – ummmm…

Granola (cooked and sweetened muesli to give a crunchy taste) Serves 12 ( or should!)

90g Demerara sugar
60g honey
30g golden syrup
60g butter
130g giant rolled oats
90g desiccated coconut
30g pistachio nuts
30g hazel nuts – bashed with a rolling pin
30g sunflower seeds
75g pecan nuts
45g flaked almonds
Grated zest of a whole orange
2 teaspoons of vanilla essence

Heat oven to 150oC - Put the sugar, butter, golden syrup and honey in a deep large oven baking tray (roasting dish etc) and heat for 3 mins. Add the other ingredients to the tray when the above is liquid. Set a timing on for 5 mins intervals and put the mixture back in the oven – turn every 5 mins for 50 mins - don't forget it!! Serve chilled – if this sticks together – pop in large heavy back and bash with a rolling pin.

Home–made Muesli

240g jumbo oats
300g oat bran
100g desiccated coconut
150g sunflower seeds
175g – lightly bashed hazelnuts
100g sultanas/or dried apricots sliced
150g sesame seeds
70g pumpkin seeds
200g honey
140ml sunflower oil

Heat the oven to 220 oC. Warm the honey and sunflower oil in a bowl over hot water. Toast the sesame seeds. Add all the ingredients together and add the warmed honey and oil. Mix well and store in a container. Keeps for 5 weeks. (not in our house).

01929 480052

07584 678710
Challow Farmhouse - Sandy Hill Lane - Corfe Castle
Wareham - Dorset - BH20 5JF
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