Huh. Well I didn’t see that coming… ever. Tudor week. What an odd theme! We’ve all happily gone along with it though!
I’m going to go straight in and say I went for Tudor Knots this week because meat pie does NOTHING for me and neither does marzipan, and actually, as it turns out, Tudor Knots aren’t anything to get giddy about either…
I would’ve been a miserable Tudor!
Tudor Knots are fine really, they just aren’t sweet enough for me but that may be because I’ll happily eat several tablespoons of golden syrup without a second thought.
I’m kinda into my sugar you see?
Tudor Knots are a slightly sweet, spiced biscuit type bake but in all honesty they aren’t something I’ll ever make again.
I wouldn’t be excited to eat one, which I am with literally every other bake.
The signature bake was to make a selection of individual meat pies. Soz but blegch. I don’t like savoury pies, I know loads of people do but I’m only happy with pies inc sugar.
That’s why my name isn’t Savoury Darling.
This week’s technical was Jumbles aka Tudor Knots. A fancy-looking spiced biscuit-type bake traditionally made with aniseed and caraway seeds.
You’ll see in my recipe I used mixed spice and cinnamon sugar because they are more my kind of flavours. You may also do any kind of knot you like, as long as it looks jumbled 🙂
The showstopper was to make a marzipan centrepiece. With marzipan made from scratch. Lol! This is where we’d all be screwed. Have you ever made marzipan?
Also wondering if Queen Elizabeth I is a distant cousin of mine since learning the way to her heart was via sugar.
You will get about 10 Tudor Knots from this mix. Make sure you use flour when you are shaping your Tudor Knots otherwise it will be a colossally sticky mess.
Dust your hands with a bit of flour, pinch off some dough and roll it into a ball. Roll it into a sausage and elongate it on a work surface. Bring in some flour if everything starts getting sticky.
Once your sausage of dough is around 10-15mm thick, pinch the two ends together to form a ring, bring the bottom up over the top to form a triangle of loops.
Pull one of the bottom loops through the loop next to it (hopefully this makes more sense with the video!)
Once baked, use a small amount of honey brushed onto your biscuits for the cinnamon sugar to stick to.
You can subscribe to my YouTube channel right here!
Want more Bake Off Make Off?