CAMP COFFEE & WALNUT CHELSEA BUNS

Prep: 20 minutes plus proving | Cook: 20-25 minutes | Makes 12

Ingredients
200ml whole milk
50g butter
450g strong white bread flour
7g sachet dried yeast
50g light brown soft sugar
1 medium egg yolk
3 tbsp Camp Chicory & Coffee Essence
1 tbsp maple syrup
Filling & icing:
150g walnuts, chopped
100g sultanas
4 tbsp light brown soft sugar (55g)
1 tbsp Camp Chicory & Coffee Essence + 1 tsp
3 tbsp icing sugar (45g)

Method
1. Warm the milk and butter in a small saucepan until butter has melted, set aside.
2. Place the flour, yeast, sugar and pinch of salt in the bowl of a free-standing mixer fitted with a dough hook. Stir
in the milk mixture, egg yolk and Camp essence to give a rough dough the knead for 10 minutes.
3. Set aside in a greased bowl, cover and leave for 1 hour or until doubled in size. For the filling, mix together the
walnuts, sultanas, sugar, 1 tbsp Camp essence and 2 tbsp boiling water, set aside.
4. Knead the dough to knock out any air bubbles then roll out on a lightly floured surface to a 40x30cm rectangle.
Spread over the filling and roll up from the long edge. Cut into 12 and place in a lined 28x23cm tin, cut side
down leaving space between each one. Cover with clingflim and set aside for 1 hour or until doubled in size.
5. Preheat the oven to 180oC, gas mark 4.
6. Bake for 20-25 minutes until browned, remove from the oven and brush with maple syrup and allow to cool.
7. Mix the remaining 1 tsp Camp essence with the icing sugar and 1 tsp water to give a paste just thick enough to
drizzle, then drizzle this over the buns to serve.

 

MARBLED ICED CAMP COFFEE

Serves 1

Ingredients
2 tsp Camp Chicory & Coffee Essence
½ – 1 tsp light brown sugar
200ml cold water
Ice Cubes
1-2 tbsp single cream

Method
1. Mix 2 tsp Camp Chicory & Coffee Essence with ½ – 1 tsp light brown sugar and blend with 200ml cold water.
2. Fill a tall glass with broken ice cubes and pour over the coffee.
3. Drizzle over 1-2 tbsp single cream to serve.

 

CAMP COFFEE & CARAMEL BAKED CHEESECAKE

Prep: 20 minutes | Cook: 2 hours 10 minutes | Serves 8 – 10

Ingredients
75g digestive biscuits
75g Biscoff biscuits
75g butter, melted
Filing:
900g cream cheese
250g caster sugar
3 tbsp plain flour (40g)
1 tsp vanilla bean paste
Zest 1 lemon
3 tbsp Camp Chicory & Coffee Essence
3 large eggs, beaten
150g tub soured cream
100g salted caramel sauce
Cocoa powder, crushed Biscoff biscuits and raspberries to decorate

Method
1. Preheat the oven to 180oC, gas mark 4. Place a sheet of baking parchment over the base of a 23cm springform
tin and place the ring of the tin on top and close the catch, trim off any excess paper.
2. Place the biscuits in a food processor and blitz to resemble fine breadcrumbs, mix in the butter. Press into the
prepared tin and bake for 10 minutes, cool. Reduce the oven to 140oC, gas mark 1.
3. Meanwhile, whisk together the cream cheese and sugar until just combined, then mix in the flour, vanilla, lemon
zest and Camp essence. Whisk in the eggs along with the soured cream and caramel.
4. Pour into the tin and place on a baking tray. Bake for 2 hours until just set with a slight wobble in the centre,
turn off the oven leaving the cheesecake in until cooled, then chill before serving.
5. Serve sprinkled with a little cocoa and Biscoff crumbs and top with fresh raspberries.

 

CAMP COFFEE CARAMEL MACCHIATTO

Serves 1

Ingredients
2 tsp Camp Chicory & Coffee Essence
2 tsp salted caramel sauce
200ml boiling water
Frothed milk
Cocoa powder (for dusting)

Method
1. Mix 2 tsp Camp Chicory & Coffee Essence and 2 tsp salted caramel sauce with 200ml boiling water
2. Pour into a mug
3. Top with hot frothy milk and a dusting of cocoa.

 

MARBLED BANANA AND CAMP COFFEE LOAF CAKE

Prep: 15 minutes | Cook: 45 – 50 minutes | Serves 8 – 10

Ingredients
140g butter, softened
140g caster sugar
2 large eggs
140g self raising flour
1 tsp baking powder
2 ripe bananas, mashed (200g)
3 tbsp Camp Chicory & Coffee Essence

Method
1. Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
2. Whisk the butter and sugar together until pale and fluffy, whisk in the eggs, 1 at a time.
3. Mix together the flour and baking powder and fold into the butter mixture and then fold in the bananas. Divide
the mixture into 2. Add the Camp essence to one half.
4. Add 3 spoonful’s of each mix alternately to the base of the prepared tin, repeat the layer making sure the same
colour batter is not underneath. Marble through with a skewer.
5. Bake for 45-50 minutes until a skewer comes out clean. Allow to cool before serving.

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