Browsing Tag

Biscuit

July 15, 2015

Bake the Book / Citrus Poppyseed

CitrusPoppySeed

Citrus Poppyseed Biscuits

I’ve never baked a biscuit where I had to let it rest in the fridge for three hours. I ended up making this one over two days because I misjudged the recipe! But it was a really satisfying feeling to slice through the cooled dough and it made really even biscuits. These are great for a little morning tea with a cup of Earl Grey tea. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.

Makes 36

Ingredients
125g unsalted butter, softened
170g caster sugar
1 teaspoon natural vanilla extract
1 tablespoon finely grated orange zest
1 tablespoon finely grated lime zest*
1 tablespoon orange juice
1 tablespoon lime juice
250g plain flour
1/4 teaspoon baking powder
2 tablespoons poppy seeds
*You might need more juice if the dough is a bit dry.

 

Method
1. Cream the butter, sugar and vanilla in a medium sized bowl using electric beaters until pale and fluffy, then add the orange and lime zest, and orange and lime juice, beating until just combined. Sift in the flour, baking powder and poppy seeds and stir with a wooden spoon to form a soft dough. Divide the mixture into two and wrap each half in plastic wrap. Refrigerate for 1 hour.
2. Roll out each piece of dough on a lightly floured work surface to form a log. Put on a try and fold the baking paper over to cover the dough and then cover it in plastic wrap and refrigerate for two hours.
3. Preheat the oven to 170 degrees Celsius. Line two baking trays with baking paper.
4. With a sharp knife, trim the ends and then thinly slice the dough into 5mm cookies and place in the trays 4cm apart. Bake for 10-12 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.

These cookies will keep for up to two weeks in an air-tight container.

*I think lemon would also do the trick.

 

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.