Browsing Archive: October, 2021

Chocolate sugar cookies with royal icing for Halloween

Posted by Bake Club on Saturday, October 30, 2021, In : cookies 

Auckland is in lockdown during Halloween 2021 but I made a token effort with these sugar cookies and had a go at flooding royal icing to frost my ghosts. Cookie dough is great to store in the freezer so make a double batch and keep some for a rainy day bake. It's adapted from Preppy Kitchen.

Makes 24 large cookies

2 c flour (I used wholemeal and white spelt)

2 Tbsp cornflour

1/2 tsp salt

3/4 c cocoa powder

225 g butter

1 c granulated sugar (I used coconut)

1 egg

1 Tbsp vanilla extract

Royal icing:

2 egg...

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Posted by Bake Club on Friday, October 29, 2021, In : cookies 

A snickerdoodle is a crisp and chewy cookie originating from New England. It's basically a plain cookie rolled in cinnamon sugar but the inclusion of cream of tartar gives it a sourness that is quite endearing. 

Most recipes use butter and refined sugar and flour but this one is gluten- and dairy-free. You can also use an egg replacer if you are vegan. It makes a lot of dough so you can freeze some for later use. The dough needs to chill in the fridge for a few hours so prepare ahead!

3 1/2 c f...

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Chocolate brownie

Posted by Bake Club on Thursday, October 28, 2021, In : slices 

Everyone needs a go-to brownie recipe. Here's a gluten-free, dairy-free version if you feel so inclined.

1 1/2 c flour of choice (I used wholemeal and white spelt)

1 tsp xanthan gum, if using gluten-free flour

1 tsp baking powder

1 tsp salt

1 tsp espresso or instant coffee

1 c coconut oil, softened

1 1/2 c / 220 g dark chocolate chips or chopped (I use Whittaker's 72%)

1 c granulated sugar (I used coconut)

1/2 c soft brown sugar

1 Tbsp vanilla extract

3 eggs

1 c toasted chopped nuts (I used walnuts)


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Loaf with fennel seeds

Posted by Bake Club on Wednesday, October 27, 2021, In : bread 

This is your basic bread dough but the addition of fennel seeds and butter gives it a subtle flavour and soft texture. If you don't have fennel you could use sesame, poppy or cumin.

450 g flour

1 tsp salt

1 tbsp granulated sugar

10 g active dried yeast

1 tbsp fennel seeds, crushed

280 ml warm water

30 g butter, melted

1 egg white

In a large bowl whisk together the flour, salt, sugar, yeast and 1/2 tsp of fennel. Make a well in the centre and pour in water and butter. Mix until a shaggy dough comes tog...

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Upside-down pear muffins

Posted by Frances Chan on Sunday, October 24, 2021, In : small cakes 

Pears are ideal to use in these mini cakes as their girth can fit snugly in your muffin tins. I have doubled Donna Hay's recipe from Modern Baking (Fourth Estate, 2018).

Makes 12

4 small pears

1/2 c maple syrup (or honey or brown rice syrup)

2 1/2 c flour of choice

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 c sugar of choice 

2 eggs

2 tsp vanilla extract

1/2 c milk of choice

1/2 c neutral vegetable oil

Preheat oven to 180C. Grease a 12-cup muffin tray.

Cut the bottom half of the pears into 12 sl...

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Cherry clafoutis

Posted by Bake Club on Thursday, October 21, 2021, In : desserts 

Clafoutis is a cross between a custard and a flan and makes a quick dessert because everything is just whizzed in the blender. You can easily make yours gluten-free, dairy-free or sugar-free too. Use whatever fresh, frozen or tinned fruit you have on hand. It can be served warm or cold, for breakfast even!

½ c any milk of choice

½ c ricotta (or use milk)

3 eggs

½ c natural sweetener such as brown rice syrup (or maple or honey)

½ c flour of choice 

1 tsp vanilla extract

Lemon zest, optional


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Stuffed bread with antipasto

Posted by Bake Club on Wednesday, October 13, 2021, In : bread 

As an antidote to all these sweet cakes I've been baking, I wanted to make a substantial bread stuffed with choice antipasto flavours. Jamie Oliver's basic bread recipe is easy, and you can fill with whatever vegetables or meat you fancy. He uses 1 kg of flour and it makes a huge loaf! So you can halve the recipe if you don't need to feed a crowd.

1 kg flour

625 ml tepid water

3 x 7 g sachets dried yeast / 30 g fresh yeast

2 Tbsp salt

2 Tbsp sugar


8 boiled eggs

300 g cheese, grated (I used P...

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Vegan date pudding with caramel sauce

Posted by Bake Club on Tuesday, October 12, 2021, In : desserts 

This recipe can be made as individual puddings, muffins, a loaf or cake. Just adjust the baking time to suit. It's a healthified version of your standard date pud as it's free of gluten, dairy, eggs and refined sugar. Even the sauce is vegan. Thanks to Eight Forest Lane.

Makes 8 individual puddings

1 c dates

2 Tbsp maple or brown rice syrup, optional

1 tsp baking soda

boiling water

1/2 c coconut sugar

1/2 c vegetable or coconut oil, softened

1 tsp vanilla extract

1 c flour (I used wholemeal gluten-fre...

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Lemon tart

Posted by Bake Club on Sunday, October 10, 2021, In : desserts 

Inspired by those many iterations of Bake Off, I decided to set myself a challenge to make a lemon tart in 2 1/2 hours. It was 9.30am on a Sunday morning, and I wanted to enjoy a piece while listening to my jazz colleagues on the 95bFM Jazz Show from 12-2pm (of which I am a rotating host). I did it! Thanks to guidance from Recipe Tin Eats

Tart pastry:

1 1/2 c flour

1/3 c icing sugar

2 1/2 Tbsp almond meal

1/4 tsp salt

100 g butter, softened, cut into cubes

1 egg

In a bowl whisk together flour, suga...

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Belgian biscuits

Posted by Bake Club on Thursday, October 7, 2021, In : cookies 

I've never bought Belgian biscuits myself but making my own sounded like fun so here they are. I made mini versions, sandwiched with St Dalfour 100% fruit jam (to contrast the !00% icing sugar topping). A satisfying bite combining the flavours of a spiced biscuit and raspberry jam.

Makes 46 mini biscuits (23 sandwiched biscuits)

125 g butter
1/4 c brown sugar (or coconut sugar)

1 egg

1 3/4 c flour

1 tsp baking powder

1 tsp cocoa

1 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice (or a mix of nutmeg, ...

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Bliss slice

Posted by Bake Club on Tuesday, October 5, 2021, In : sweets 

Bliss balls are the easiest cheat sweet. Just bung everything in a food processor and press the button. Start with a base of nuts or seeds, add your dried fruit of choice and bind with sticky sweeteners such as maple syrup, dates, brown rice syrup, or nut butters. It's a good way to use up things that have bene neglected in your pantry.
If you're time constrained or just too lazy to roll into balls, just make into a slice.

200g dried fruit (I used apricots, use whatever mix you like. Get tropic...
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Butter pecan cookies

Posted by Bake Club on Saturday, October 2, 2021, In : cookies 

The key word in these cookies is the butter! It's a 3-part process and it's best to start the night before, but the result is a butty, rich biscuit for non-dieters. I've used less sugar than Baker by Nature.

Makes around 20
1 1/2 c chopped pecans (about 150g with 20 halves reserved for topping)
3 Tbsp butter

225 g butter
2 1/2 c flour
1 Tbsp cornflour
3/4 tsp salt
1/2 tsp cinnamon
1 tsp baking soda
3/4 c brown sugar
1/3 c granulated sugar (I used coconut)
1 Tbsp vanilla extract
2 eggs, plus 1 egg yolk

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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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