Forgotten cookies

May 10, 2018

Forgotten cookies are actually super easy meringues - you just leave in a turned-off oven overnight and they should be crisp by the morning. Mine weren't unfortunately, I think I preheated the oven too low. If this happens you can just bake at 60-70C for an hour or so until meringues are dried or put in a dehydrator. The recipe is adapted from Healthy Food Guide. You can leave plain or flavour with mint and strawberry. It's my no. 6 of 26 alphabetical bakes!

Makes 20-15
2 egg whites, room temperature
pinch salt|
1/2 c sugar
1 tsp vanilla extract (for plain meringues)
3/4 c dark chocolate chips
3/4 c chopped almonds
1 tbsp strawberry powder or 1/2 tsp strawberry essence
1/2 tsp peppermint essence
few drops red and green food colouring
few chopped pistachios
strawberry powder

Preheat oven to 180C. Line a baking tray with foil and brush with oil.

Whisk egg whites and salt until foamy, only about 1 min. Gradually add the sugar and whisk until stiff peaks form. Add vanilla, chocolate, almonds and fold in gently if you're making plain meringues. Or put half the mixture into another bowl and flavour one half with strawberry essence and red colouring and the other half with peppermint essence and green colouring.

Drop spoonfuls of mixture onto the baking tray. Sprinkle the strawberry ones with strawberry powder and the mint ones with pistachios. Place in the oven, close the door and turn the oven off. Leave for at least 3 hours in the oven or overnight or until the oven is cold.


 

Eccles cake

May 8, 2018

Eccles cake from Eccles, England, first appeared in the 1790s. My first attempt at flaky pastry turned out well. I love the combo of buttery pastry, sweet currants and tart peel - don't we all?! This is no. 5 of 26 alphabetical bakes. 

I searched many recipes for this iconic little pastry and settled on this history lesson from The Guardian.

Makes 25
Pastry:
250g flour
250g cold butter, diced
1 tsp salt
120ml cold water

Filling:
120g currants (I used raisins cos that's what I had on hand, yo...


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Bunuelos

May 5, 2018

D is for doughnuts, no. 4 of 26 alphabetical bakes. Bunuelos/bimuelos are literally little fried dough nuts, popular in many South and Central American countries. This recipe is from the Sephardi (Spanish) Jews, and the topping is a honey and rosewater syrup.

350g flour (I used spelt)
1 tsp salt
7g dried yeast
1 egg, beaten
200ml milk. slightly warmed
1 lt sunflower oil or light vegetable cooking oil


Syrup:
250ml water
175g sugar
125ml honey

sesame seeds for garnish

In a bowl combine the flour, salt and ...
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Cherry cake

May 2, 2018

This is a bonus C bake in my list of alphabetical bakes. It's is one of the simplest recipes I've found for a quick cake. Cherries taste great but you can also use apricots, peaches, feijoas, pears - any fresh or canned fruit you have on hand.

125g butter or non-dairy spread
1/2 c brown rice syrup
1 tsp vanilla extract
2 eggs
1 c almond meal
1/2 c flour (I used spelt)
At least 1 c pitted cherries (fresh, frozen or canned,and drained)

Preheat oven to 180C in line a 20cm x 20cm cake tin.

Cream...


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Cranberry pistachio biscotti

May 1, 2018

No. 3 of 26 alphabetical bakes! Very easy to mix and bake and experiment with different flours and sugars. I stuck to spelt and caster sugar this time as I wanted the berry and nut colours to come through.

1/4 c olive oil
3/4 c caster sugar
2 tsp vanilla extract
1/2 tsp almond essence
2 eggs
2 c flour (I use spelt)
1/4 tsp salt
1 tsp baking powder
1/2 c cranberries
1/2 - 1 c pistachios

Preheat oven to 150C. Line a baking tray with baking paper.

In a bowl whisk the oil and sugar until well comb...


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Bakewell tarts

April 26, 2018

No. 2 of 26 alphabetical bakes! I've never considered making bakewell tarts before as they look rather time-consuming - there's pastry, blind baking, frangipane, and more baking. But it was a good experiment in veganising a classic. I used coconut sugar, hence the deep brown colour, far more rustic-looking than the ones from Lazy Cat Kitchen from which I borrowed the recipe. The traditional bakewell has strawberry jam between the pastry and filling and is covered with white icing; I did the c...
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Anzac biscuits 2018

April 25, 2018

Can't help making Anzac biscuits on Anzac Day. This is the third version to appear on Bake Club. I'm aiming for less and less ingredients each year. This one is all done in the food processor. Takes less than a minute to mix and less than 10 min to bake. You'll be dunking in no time.
This is no.1 of 26 alphabetical bakes! I'm setting myself a challenge to bake something for every letter of the alphabet.

1 c rolled oats
3/4 c desiccated coconut
1/2 c chopped almonds
2 1/2 tbsp honey
2 1/2 tbsp olive...
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Quick chocolate hearts

April 13, 2018

There are a few recipes for homemade chocolate on Bake Club. I've experimented and tweaked amounts many times and have found this one works best for me if I want to make hard chocolate as it's easy to remember and measure. You can use any size moulds you like. I wanted generous servings filled with a nut/fruit mix so I used heart-shaped silicon muffin moulds. The servings weigh around 40-50g each. The good thing about chocolate is that if you make any surplus to needs you can just store in an...
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Berry pinwheel cookies

April 11, 2018

These make a nice change from the usual chocolate/vanilla pinwheels. It was a special request from the 5-year-old. I used raspberry powder as that's what I had in the pantry, but any berry flavour will work well - strawberry, cherry, blueberry.

250g butter or vegan butter
1 c caster sugar
1 tsp vanilla extract
3-4 c flour (I used spelt)
1 tsp baking powder
1 tsp salt
2 tbsp raspberry/strawberry Fresh As powder
few drops red food colouring or beetroot juice

Cream butter, sugar and vanilla until pale a...


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Almond polenta cake

March 26, 2018

I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds ...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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