Browsing Archive: April, 2020

Wholemeal loaf

Posted by Bake Club on Thursday, April 30, 2020, In : bread 

Very happy with this wholemeal loaf - soft, tasty and toasts well the next day. When you bake it in a cake tin it makes a nice round loaf.

2 c wholemeal or wholewheat flour

1 1/3 c plain flour

2 tbsp wheatgerm or bran, optional

1 tbsp granulated sugar

2 1/4 tsp instant dried yeast

1 1/2 tsp salt

1 1/3 c water warmed to 45C-52C

3 tbsp butter, melted

In a large bowl mix all the dry ingredients. Make a well in the centre and pour in lukewarm water. Mix with a spoon or fork until dough comes together. Tur...

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Date scones

Posted by Bake Club on Wednesday, April 29, 2020, In : small cakes 

2 c flour (if you use self-raising omit the baking powder)

1 tbsp baking powder

2 tbsp sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ground cardamom

115 grams frozen butter, grated

1 egg, cold

1/2 c cream or milk, cold

1 1/2 tsp vanilla extract

1 c chopped pitted dates

Line a baking sheet with baking paper.

In a large bowl mix the flour, baking powder, sugar, salt and spices. Add in grated butter and work in with your fingers until mixture resembles wet sand.

In a small bowl mix the egg, cream and vanilla. ...

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Anzac cookies

Posted by Bake Club on Sunday, April 26, 2020, In : cookies 

My Anzac cookies turned out huge this year! They spread out quite wide that's that aaaaall good. Using coconut sugar gives the cookies a darker appearance and a deep caramel flavour.

1 c flour

3/4 c coconut sugar

1 c rolled oats

1 c desiccated coconut

100g butter

1 tbsp rice syrup

1/2 tsp baking soda

2 tbsp boiling water

Optional extras: chocolate chips, dried fruit

Preheat oven to 170C. Line or grease 2 baking sheets.

In a large bowl mix the flour, sugar, oats and coconut. You can add your optional ext...

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Brioche scrolls

Posted by Bake Club on Sunday, April 26, 2020, In : bread 

This recipe is adapted from Magnolia Kitchen (Allen & Unwin, 2019) by Bernadette Gee. She first started a bakery stall at Kumeu and Hobsonville Point farmers market in Auckland around 8 years ago and by 2016 had her own cafe in Silverdale. She swears like a trooper throughout her book - what a hoot.

Makes 8 large brioche

2 eggs

50 caster sugar

1/2 tbsp salt

240lm milk

10g dry yeast

170g butter

560g flour

almond filling:

75g almond meal

75g melted butter

2 tsp cinnamon

150g brown sugar

Mix all ingredients i...

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Posted by Bake Club on Friday, April 24, 2020, In : sweets 

I've made vegan marshmallows before but this is an even easier recipe.

1/2 c aquafaba (brine from a can of chickpeas)

1/4 tsp cream of tartar

1 tbsp vanilla

2/3 c water

1 tbsp agar agar powder

2/3 c water

1 1/4 c granulated sugar

4 tbsp icing sugar mixed with 4 tbsp cornflour

Line a 20cm square cake tin and dust the bottom with your icing sugar mix.

In a large bowl whisk the aquafaba and cream of tartar for 6 minutes until fluffy. Add vanilla and whisk on high for 3 more minutes until stiff peaks form....

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Orange polenta cake with chocolate ganache

Posted by Bake Club on Wednesday, April 22, 2020, In : big cakes 

I fell asleep last night thinking of an orange polenta cake with chocolate ganache. I woke up this morning thinking of the same cake. Here is the physical manifestation of my craving! 

3 tbsp ground flaxseed mixed with 1/2 c water
1/2 c rice syrup (or maple or honey)
3/4 c olive oil
2 c ground almonds
1 c polenta
3 tsp baking powder
Zest and juice of 1 large orange
2 tsp orange extract or essence

Chocolate ganache:
1 can coconut cream or milk
250g dark chocolate (I use Whittaker’s 72%)

Orange jam or ma...

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Granola bars

Posted by Bake Club on Tuesday, April 21, 2020, In : slices 

I think we don't eat enough seeds in our life so a granola packed with them is a protein punch.

Minimalist Baker has more than one vegan, gluten-free granola bar on her website but I like this one the best. You don't need to add chopped dried fruit as the recipe already contains a cup of dates. It's a no-bake recipe but toasting the nuts and seeds first adds much to the flavour.

1 1/2 c oats

1/2 c nuts of choice (I used almonds)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flaxseed

2 tbsp chia...

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Lumachine Dolci (sweet snail rolls)

Posted by Bake Club on Sunday, April 19, 2020, In : bread 

"Sweet snails" in Italian, these little buns are rather cute. I added apricots to mine but plain ones are just as nice.

Makes 16

14g dried yeast

75ml milk, warmed

1 egg

2 tbsp vegetable oil

230g flour

1/2 tsp salt

25g caster sugar

1/3 c chopped dried fruit (optional)

25g butter, melted

icing sugar for dusting

Warm the milk in a cup and mix in yeast. Leave to froth up.

Lightly beat egg and oil in a small bowl. Mix flour, salt and sugar in a large bowl. Pour milk mixture and egg mixture into the dry ingredi...

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Posted by Bake Club on Friday, April 17, 2020, In : bread 

I've made crumpets before - here's another recipe. Just chuck all the ingredients in a bowl, wait for an hour, then fry on the griddle. My tip would be to make a double batch and freeze some for later.

Makes 10
Mix together 225g flour of choice, 1 tsp dried yeast, 1/2 tsp baking soda, pinch salt, 150ml warmed milk of choice and 200ml warm water. Cover and leave for 1 hour to froth up. Heat some oil in a fry pan and place your rings inside. Pour 1/3 c of batter in each ring and cook for about 6 ...
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Pea flour cookies

Posted by Bake Club on Thursday, April 16, 2020, In : cookies 

You can make cookies from any flour, really. Yellow pea flour makes a wholesome cookie and the molasses gives them a dark brown caramelly chewiness. The dough is quite soft and sticky so best to refrigerate for an hour before shaping. Thanks Ginny for her flour leftovers!

Makes around 20
Mix all the wet ingredients in a bowl:
2 tbsp flaxmeal mixed with 3 tbsp water
1 tbsp molasses
2 tbsp maple syrup (or rice syrup or honey)
1/3 c coconut sugar (or brown)
1 tsp vanilla extract
1/3 c vegetable or rice...
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Pear and pine nut sponge

Posted by Bake Club on Tuesday, April 14, 2020, In : big cakes 

This is a recipe from Gino d'Acampo's grandmother - a real throw-together recipe with in-season pears and Italian pine nuts that always warms the heart, especially served with whipped cream.

200g flour

1 tbsp baking powder

175g caster sugar

3 eggs

4 tsp vanilla extract

zest 1 lemon

130ml milk

80g pine nuts

100g softened butter2-3 ripe pears, peeled and cut into eighths

Preheat oven to 180C. Line a 23cm cake tin with baking paper.

Put flour, baking powder, sugar, eggs, vanilla and zest in a bowl. Pour in...

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Stromboli (Rolled focaccia stuffed with cheese)

Posted by Bake Club on Friday, April 10, 2020, In : bread 

What a wonderful carb load of gooeyness this is! I think I skimped a bit on the cheese so I'd definitely put more in next time to ensure it oozes out when cut. It's named after the volcano in Italy. Thank you Gino D'Acampo in Italian Home Baking (Kyle Books, 2011).

350g flour

1 tsp salt

1 tsp dried yeast

1/2 tsp caster sugar

200ml warm water

olive oil

1 tbsp rosemary leaves


2 chopped mozzarella balls or 1 1/2 c grated mozzarella

1 c grated parmesan

3 tbsp chopped basil leaves

1 tsp black pepper


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Cinnamon swirl bread

Posted by Bake Club on Thursday, April 9, 2020, In : bread 

It's the world's first Easter Friday in lockdown. I admire all the bakeries who are continuing to safely deliver hot cross buns to eager breadaholics at this time. But if there's no service near you, why not try to bake your own treats? This is my kind of Easter baking. I much prefer apricots to raisins so have used these in my cinnamon swirl loaf. You can replace with any dried fruit you like.

3 c flour

3 tbsp granulated sugar

2 1/4 tsp dried yeast

1 1/4 tsp salt

1 c milk

4 tbsp salted

1 1/2 tsp va...

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Cheese grissini

Posted by Bake Club on Wednesday, April 8, 2020, In : bread 

I love a quality savoury crunch, and these spicy cheese grissini are just what my tastebuds ordered. 

Makes about 40

2 1/2 c flour

2 1/4 tsp dried yeast

1 1/4 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper (or more for super spicy)

1 c lukewarm water (between 45-52C)

1/4 c olive oil

1/2 c ground or grated Parmesan

Put all the dry ingredients in a bowl. Pour in the warm water and oil and mix until a dough forms. Knead dough on a clean surface for about 10 min until elastic and smooth. Oil the bowl and ...

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Checkerboard cookies

Posted by Bake Club on Tuesday, April 7, 2020, In : cookies 

These lil checkerboard cookies are quite fun to make and are fun to eat too. You get a hint of chocolate and a hint of coconut in every bite. The aim is to get a crisp biscuit that does not spread. You can also freeze the dough for baking at a later date. This is from The Everyday Baker by Abigail Johnson Dodge (The Taunton Press, 2015).

Makes 50-60 cookies
2 1/4 c flour
1/2 tsp salt
1/4 tsp baking powder
170g butter, softened
2/3 c sugar
1 egg
1 1/2 tsp vanilla extract
1/4 c desiccated coconut
1/2 tsp...
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Oat lace cookies

Posted by Bake Club on Friday, April 3, 2020, In : cookies 

These are very fragile cookies! But lovely for a dainty afternoon tea. Drizzling with chocolate is completely optional; I think they are tasty without.

Makes about 20 cookies

1/2 c rolled oats

1/4 c almonds

90g butter or non-dairy spread

1/3 c crystallised sugar

1/3 c brown sugar

1 tbsp rice flour/tapioca/cornflour/arrowroot

2 tsp orange zest

1 tsp vanilla extract

pinch sea salt

100g melted chocolate, if desired

Preheat oven to 180C. Line 2 baking trays with baking paper.

In a food processor or coffee gri...

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Almond ginger cookies

Posted by Bake Club on Wednesday, April 1, 2020, In : cookies 

I'm rationing my flour supplies in Covid-19 lockdown so trying out some gluten-free recipes. This is a super easy one-pot, one-spoon wonder - you'll be munching in less than 30 minutes.

Makes about 20 cookies

1 c almond butter

3/4 c brown sugar or coconut sugar

1/3 c crystallised ginger, finely chopped

1 tsp baking soda

1 tsp ground ginger

1 tsp vanilla extract

pinch sea salt

1 egg

Preheat oven to 165C. Line a baking sheet with baking paper.

Combine all ingredients in a bowl and mix well with a wooden s...

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EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.

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