Browsing Tag

Bake the book

July 7, 2015

Bake the Book / Ginger Kisses

GingerKisses3 GingerKisses2 GingerKisses

A few weeks into my Bake the Book project, I decided to try something that looked a bit harder. These look a bit difficult, but they’re actually really simple. I substituted golden syrup for the honey (I have allergies) and I think it actually gave the cookies a lovely darker flavour. So far, these are Ryan’s favourite. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

Makes 20

Ingredients
125g unsalted butter, softened
115g caster sugar
1 teaspoon natural vanilla extract
1 egg
85g plain flour
90g cornstarch
1/4 teaspoon baking powder
1 1/2 teaspoon ground ginger
1 teaspoon ground mixed spice
1/2 teaspoon ground ginger, extra, for dusting
2 teaspoons icing sugar, for dusting

Honey cream
90g unsalted butter, softened
1 1/2 tablespoons icing sugar
1 1/2 tablespoons honey*

 

Method
1. Preheat the oven to 200 degrees Celsius. Line two baking trays with baking paper.
2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg, beating until just combined. Sift in the flours and baking powder, add the ginger and mixed spice and stir with a wooden spoon to form a soft dough.
3. Shape teaspoons of the dough into balls, place on the prepared trays 4cm apart and flatten slightly. Bake for 7 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
4. For the honey* cream, beat the butter and icing sugar in a bowl using electric beaters until light and fluffy. Add the honey and mix to combine. On half of the cookies, spread 3 teaspoons of honey* cream and sandwich them together with the other half.
5. In a small bowl, combine the extra ginger and icing sugar and dust over the cookies.

Filled cookies will keep, stored in an airtight container, for 3 days. Unfilled cookies will keep for up to 5 days.

*I subbed the honey with golden syrup due to my on-again off-again honey allergies.

 

 

 

June 30, 2015

Bake the Book / Pecan Coffee Biscotti

Pecan Coffee Biscotti

Week three of Bake the Book brought me to these crunchy and moreish pecan coffee biscotti. I almost didn’t have any of these biscuits left to photograph as they were such a hit. I think that a little bit more coffee wouldn’t go astray in the recipe below. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

 

Makes 40

Ingredients
210g plain flour
1/2 teaspoon baking powder
Pinch of salt
145g caster sugar
60g unsalted butter
2 eggs
1/2 teaspoon natural vanilla extract
1/2 teaspoon instant coffee granules
135g whole pecans
1/2 teaspoon caster sugar, extra

 

Method
1. Preheat the oven to 180 degrees celsius. Line two baking trays with baking paper.
2. Place the sifted flour, baking powder, sugar and a pinch of salt in a food processor* and process for 1–2 seconds. Add the butter and mix until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until the mixture is smooth.
3. Transfer the dough into a well-floured surface and knead in the coffee and pecans. Divide into two equal portions and, using lightly floured hands, shape each into a log about 20cm long. Place the logs on the baking trays and sprinkle with the extra sugar. Press the top of each log down gently to make an oval. Bake for about 35 minutes, or until golden. Remove and set aside to cool for about 20 minutes. Reduce the oven temperature to 170 degrees celsius.
4. Cut the logs into 1cm slices. Turn the baking paper over and spread the biscotti well apart on the tray so they don’t touch. Return to the oven and bake for a further 30 minutes, or until they just begin to colour. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.

These biscotti will keep, stored in an airtight container for up to 3 weeks.

 

*I don’t own a food processor so used my hands for this part (use the same process as when making scones).

 

June 21, 2015

Bake the Book / Jam Thumbprints

Jam Thumbprints Bake the Book

Jam Thumbprints Bake the Book

Oh, these jam thumbprints are just delicious! They are little, delicate and the jam just bursts in your mouth as the biscuit melts away. You should definitely make these. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

 

Makes 45

Ingredients
250g unsalted butter, softened
140g icing sugar
1 egg yolk, lightly beaten
90g cream cheese, softened and cut into chunks
1 1/2 teaspoons natural vanilla extract
1 teaspoon finely grated vanilla zest*
340g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
6 tablespoons of jam (I used a chunky rhubarb, raspberry and vanilla jam)

 

Method
1. Preheat oven to 180 degrees Celsius and line three baking trays.
2. Cream the butter, sugar and the egg yolk in a bowl using electric beaters until pale and fluffy, then beat in the cream cheese, vanilla and lemon zest until smooth. Sift the flour, baking powder, bicarbonate of soda and 1/4 teaspoon salt into a large bowl and, using a wooden spoon, gradually stir in the butter mixture until a soft dough forms. Set aside for 5-10 minutes, or until the dough firms up.
3. Shape tablespoons of the dough into balls, place onto the prepared trays well apart and flatten slightly to make 4cm rounds. Make a small indent in the centre of each and spoon about a 1/4 teaspoon of jam into the cookies.
4. Bake for 10-12 minutes or until lightly golden. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.

These cookies are best eaten on the same day but will keep, stored in an air-tight container for up to two days.

 

*I also added a squeeze of the lemon juice for the extra citrus flavour.