{"id":12353,"date":"2014-01-17T21:08:18","date_gmt":"2014-01-17T20:08:18","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=12353"},"modified":"2014-01-24T01:05:33","modified_gmt":"2014-01-24T00:05:33","slug":"tosset-cake-by-jamie-oliver-in-lancashire-on-jamie-and-jimmys-friday-night-feast","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/12353\/tosset-cake-by-jamie-oliver-in-lancashire-on-jamie-and-jimmys-friday-night-feast\/","title":{"rendered":"Tosset Cake by Jamie Oliver in Lancashire on Jamie and Jimmy\u2019s Friday Night Feast"},"content":{"rendered":"<p>This week Jamie and Jimmy visits Lancashire to revive an old recipe for the humble tosset cake.<\/p>\n<p>Since the 14th century the tosset cake was a prized Lancashire treat, full of butter, sugar and spices but it has not been manufactured since the First World War when butter and sugar were rationed.<\/p>\n<p>[imagebrowser id=57]<\/p>\n<p>However, on today&#8217;s show Jamie and Jimmy were seen visiting Parrox Hall in Lancashire, where Jamie revived this vintage recipe at the request of the Lord of the manner, Harold Elletson.<\/p>\n<p>To make his cake, Jamie sieves 500g flour and 150g sugar into a large bowl, then rubbed in 500g butter. He then lightly crushed 1 heaped teaspoon of caraway seeds and 1 heaped teaspoon of coriander seeds in a pestle and mortar, then added them to the bowl.<\/p>\n<p>He stirs the mixture so it comes together to form a dough, bringing it together to make a ball, then warped in cling film and placed in the fridge to rest for around 1 hour.<\/p>\n<p>Once rested he rolls out the dough on a flour-dusted surface to roughly \u00bdcm thick, then stamped out circles with a pastry cutter.<\/p>\n<p>He places the dough circles onto a flour-dusted baking tray and sprinkled with a little sugar.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12354\" title=\"Tosset Cakes\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits.png\" alt=\"\" width=\"590\" height=\"325\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits.png 590w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits-300x165.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits-200x110.png 200w\" sizes=\"auto, (max-width: 590px) 100vw, 590px\" \/><\/a><\/p>\n<p>Jamie then bakes them in a preheated oven for 10 to 15 minutes at 180C. Once baked, he allows them to cool before dusting with icing sugar.<\/p>\n<p>Jamie says \u201cThe tosset biscuit is an elite digestive biscuit. It is the ultimate tea and biscuit biscuit. They are so light, so delicious and such a pleasure to make.\u201d<\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n<p>These biscuits were baked for centuries before the war as the main event at the <a href=\"http:\/\/thetalentzone.co.uk\/musictv\/12401\/\">Tosset Feast Event<\/a> at Parrox Hall.<\/p>\n","protected":false},"excerpt":{"rendered":"This week Jamie and Jimmy visits Lancashire to revive an old recipe for the humble tosset cake. Since the 14th century the tosset \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/12353\/tosset-cake-by-jamie-oliver-in-lancashire-on-jamie-and-jimmys-friday-night-feast\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":12354,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,116],"class_list":["post-12353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-jamie-oliver"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/01\/ep2-biscuits.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/12353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=12353"}],"version-history":[{"count":18,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/12353\/revisions"}],"predecessor-version":[{"id":12364,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/12353\/revisions\/12364"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/12354"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=12353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=12353"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=12353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}