Price Points: Round wire cooling racks

Round wire cooling racks

Regular readers will know that we do a fair amount of cooking and baking here at H is for Home. We don’t do our weekly Cakes & Bakes posts any longer; however, we still make home-made bread, cakes, biscuits and other desserts.

I possess most of the vintage kitchenalia bits & bobs that I need, but I’ve always wanted a few round wire cooling racks. I really like the antique French ones with fancy wire work and wonderful patina, but have you seen the prices they go for‽ Perhaps I’ll find some in a dusty old mixed boxed lot at an auction – I live in hope!

The example at is so affordable, I could buy a few. But, on closer inspection, it’s half the diameter of the other two. You’d be able to get about 3 cupcakes on it. It’s specifically for using as a prop in food photography… but it’s just so cute!

If you have any French, antique, round wire cooling racks for sale – get in touch!

  1. Retro round cake cooling rack: £11.07, AliExpress
    18.6cm diameter
    2cm tall
  2. Large wire cooling rack: £50.00, General Store No2
    36cm diameter
    2cm tall
  3. Antique round French wirework cooling rack: £100.00, Etsy
    37cm diameter
    5cm tall

shop wire cooling racks

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Prices & links correct at time of publication.

Antique round French wirework cooling rack
Antique round French wirework cooling rack
£100.00
Large wire cooling rack
Large wire cooling rack
£50.00
Retro round cake cooling rack
Retro round cake cooling rack
£11.07
Antique round French wirework cooling rack
Antique round French wirework cooling rack
£100.00
Large wire cooling rack
Large wire cooling rack
£50.00
Retro round cake cooling rack
Retro round cake cooling rack
£11.07
Antique round French wirework cooling rack
Antique round French wirework cooling rack
£100.00
Large wire cooling rack
Large wire cooling rack
£50.00
Retro round cake cooling rack
Retro round cake cooling rack
£11.07
Antique round French wirework cooling rack
Antique round French wirework cooling rack
£100.00
Large wire cooling rack
Large wire cooling rack
£50.00
Retro round cake cooling rack
Retro round cake cooling rack
£11.07
Antique round French wirework cooling rack
Antique round French wirework cooling rack
£100.00
Large wire cooling rack
Large wire cooling rack
£50.00
Retro round cake cooling rack
Retro round cake cooling rack
£11.07

Cakes & Bakes: Malted flapjacks

Malted flapjack with mug of tea

Our house is rarely without biscuits of some type or variety; digestives, shortbread, cookies… However, when we’re out for whatever reason, a batch of flapjacks is easy to rustle up. For a twist on my regular recipe, I decided to try making malted flapjacks using medium oatmeal rather than my usual porridge oats.

butter, malt extract and honey in a saucepan Malted flapjacks in a cake tin before going into the oven

This is a ‘no sugar’ recipe, the sweetness comes from honey, the malt extract and natural sugars in the fruit. The dried fruit & nuts I used were sultanas and chopped hazelnuts and walnuts. However, you could use any combination that takes your fancy, or you happen to have in your store cupboard.

Cooked malted flapjack Sliced malted flapjack

A single tablespoon of malt extract – two, tops – will suffice for this recipe. Malt extract is potent stuff, you don’t want the taste to be too overwhelming. Using the medium oatmeal instead of the rolled oats gave a crunchy texture and nutty flavour – I really like it!

Click here or on the image below to save my malted flapjacks recipe to Pinterest

Malted flapjacks recipe

Malted flapjack with mug of tea

Malted flapjacks

Course Snack
Cuisine British

Ingredients
  

  • 125 g unsalted butter
  • 2 tbsp runny honey
  • 1 tbsp malt extract
  • 400 g medium oatmeal
  • 75 g chopped fruit & nuts I used a mixture of sultanas, hazelnuts and walnuts

Instructions
 

  • Preheat the oven to 160ºC/325ºF/Gas mark 3
  • Line a square brownie tin with parchment paper. Set aside
  • In a large saucepan, melt the butter, honey and malt extract over a low heat. Stir occasionally to combine
  • Add the oatmeal and fruit & nuts and combine well. Remove from the heat
  • Spoon the mixture into the prepared tin and, using a spatula or serving spoon, level it out pressing down firmly, not forgetting the 4 corners
  • Bake in the oven for 20-25 minutes, until the top begins to turn brown
  • Allow the flapjack to cool in the tin for 15 minutes before lifting it out and slicing into portions
Malted flapjacks ingredients
Keyword flapjack, malt, oats

Cakes & Bakes: Wild garlic & goats cheese soda bread

Wild garlic & goats cheese soda bread

We’re lucky enough to have lots of wild garlic growing in parts of our garden. Before moving, we used to carefully forage in the wild for a few leaves to make pesto and garlic butter. Now that we have so much of it, we’ll be using it to make so much more… beginning with this wild garlic & goats cheese soda bread.

Dry ingredients in a mixing bowl Wet and dry ingredients in a mixing bowl

This year, for some reason, we’ve left it a little late to harvest. Leaves should be picked before the flowers come into bloom; which generally happens in early May. If you’re picking in the wild, try to pick only a couple of leaves from each plant. Don’t exhaust the plant or leave massive bald patches in the woodland floor; don’t pick more than you need. For this recipe, you only need a handful… only about a dozen or so leaves.

Chopped wild garlic and goats cheese on wooden chopping boards Wild garlic & goats cheese soda bread before being cooked

The goats cheese I used was quite a wet, gooey one, but you could always use a more crumbly-textured kind. The flavours of the wild garlic and goats cheese really complement each other. While it was cooking, the cheesy, garlicky smell engulfing the kitchen was mouth-watering!

I like it still warm from the oven, with just a bit of butter spread over – melting into the crumb. Justin thinks it’s delicious as an accompaniment to poached eggs, bacon or cooked ham.

Cooked wild garlic & goats cheese soda bread boule

Click here or on the image below to save my wild garlic & goats cheese soda bread recipe to Pinterest

Homemade wild garlic and goats cheese soda bread recipe

Wild garlic & goats cheese soda bread

Wild garlic & goats cheese soda bread

Cook Time 25 minutes
Course Bread
Cuisine British
Servings 1 loaf

Ingredients
  

  • 350 ml/12fl oz buttermilk or 330ml/11½fl oz full cream milk with the juice of a lemon stirred in
  • 200 g/7oz wholemeal flour
  • 200 g/7 oz plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 100 g/3½oz goats cheese cubed
  • handful of wild garlic leaves finely chopped

Instructions
 

  • Preheat the oven to 190ºC/375ºF/Gas mark 5
  • Grease & line a baking sheet with parchment paper
  • In a large mixing bowl, combine the flours, bicarb and salt
  • Add the cubed goats cheese and chopped wild garlic leaves and toss to combine. Make a well in the middle
  • Pour in the buttermilk and bring the dough together. Don't overwork
  • Empty the dough out on to a well-floured work surface and form into a ball. Again don't overwork
  • Put the dough ball on to the prepared baking sheet. Score with a deep cross on top
  • Bake for 25-30 minutes until the top is a lovely golden brown
  • Take off the baking sheet on to a wire rack and allow to cool for a few minutes
  • Slice and serve warm
Wild garlic & goats cheese soda bread ingredients
If you don't have buttermilk, make something similar by stirring the juice of a lemon into full fat milk and allowing it to sit for about ½ an hour before use
Keyword bread, cheese,, forage, goats cheese, soda bread

Cakes & Bakes: Coconut sultana oat cookies

Coconut sultana oat cookies

Justin often cooks porridge with added coconut and sultanas for breakfast. He thought it would be a great idea to use the same ingredients to make coconut sultana oat cookies.

Sifting flour and bicarb into a mixing bowl

The number of cookies my recipe yields really depends on the size of your dough balls. Mine were somewhere between the size of a large marble and a ping-pong ball.

cookie dough balls on a lined baking sheet

I made 16, largish cookies; don’t forget to give each ball lots of space away from its neighbours, they spread quite a bit during the cooking process.

Coconut sultana oat cookies cooling on a wire rack

They turned out beautifully – they looked delicious, smelled delicious and – you guessed it – tasted delicious!

Cookies cooling on a wire rack

Just the right amount of sweetness and crunch, the addition of the small amount of medium oats gave a lovely bite to the consistency.

Click here or on the image below to save my coconut sultana oat cookies recipe to Pinterest

Coconut sultana oat cookies recipe

Coconut sultana oat cookies

Coconut sultana oat cookies

Cook Time 10 minutes
Course Snack
Cuisine British
Servings 16

Ingredients
  

  • 135 g/4¾oz butter softened
  • 125 g/4½oz sugar
  • 1 tsp vanilla extract
  • 1 medium egg
  • 125 g/4½oz plain flour
  • ½ tsp bicarbonate of soda
  • 25 g/¾oz medium oats
  • 35 g/1¼oz sultanas
  • 25 g/¾oz desiccated coconut

Instructions
 

  • Preheat your oven to 175ºC/350ºF/Gas mark 4
  • Grease & line a large baking sheet
  • In a large mixing bowl cream the butter and sugar until light and fluffy
  • Add the vanilla extract and egg to the mixture and combine well
  • Sift the flour and bicarbonate of soda into the mixture, add the medium oats and fold in using a flexible spatula
  • Add the sultanas and desiccated coconut and fold in until well mixed
  • Form spoonfuls of the cookie dough into balls in the palms of your hands and place them well apart on the lined baking sheet. Press the tops of them down ever so slightly
  • Put the tray into the centre of your oven and cook for 10-12 minutes until the cookies are a golden brown
  • Remove from the oven, leaving the cookies on the tray for a couple of minutes. Transfer the cookies on to a wire rack to cool completely
  • Follow stages until all the cookie dough has been used
Coconut sultana oat cookies ingredients
They can be stored in an airtight container for up to 5 days
Keyword coconut, cookies, oats, sultanas