Showing Tag: "jam" (Show all posts)

Jam drops

Posted by Bake Club on Thursday, December 15, 2022, In : cookies 

Jam drops are so cute-looking and easy to whip up. I used raspberry jam, apricot jam and lemon curd as fillings. If you're not going gluten-free you can replace the Gf flour and ground almonds with 1 1/2 c plain flour.

Makes 32

125 g butter

1/3 c sugar

1 egg

1 tsp vanilla extract

1 c gluten-free flour

1 c ground almonds

1/2 tsp baking powder

jam of choice or lemon curd

Cream butter and sugar until pale. Add egg and vanilla and beat until combined.

Sift in flour and almonds and mix together. 

Shape into a...

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Coconut meringue slice

Posted by Bake Club on Thursday, October 13, 2022, In : slices 

This is a Louise cake by any other name, and very similar to this classic recipe except this one you bake the base and meringue on top at the same time - too easy.

125 g butter
1/2 c sugar (I used coconut, hence the darker coloured cake)
3 eggs, separated
1 c flour (I used gluten free for a change)
1 tsp baking powder
pinch salt
1-2 Tbsp milk
1 tsp vanilla extract
1/2 c jam
1/2 sugar (use white to keep meringue white)
1 tsp cornflour
1 1/2 c desiccated coconut

Preheat oven to 160C. Line a 20 cm square or ...
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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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Brioche scrolls 2.0

Posted by Frances Chan on Wednesday, September 15, 2021, In : bread 

I first made brioche scrolls in during 2020's lockdown. It's not surprising I've had cravings for enriched dough again, since I haven't been able to purchase my favourite brioche at my local cafe, Seabreeze. This recipe yields a smaller amount of dough, but it fits perfectly into a bundt tin to make a beautiful wreath. The dough is best chilled overnight in the fridge to develop flavour so make it the day before you want to eat them!
There are many delicious flavour combos you can use for your...
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Brown sugar shortbread

Posted by Bake Club on Friday, January 22, 2021, In : cookies 

This is one of the easiest biscuits you'll ever make - just 3 ingredients. I added jam for variety, and makes a sticky top crunch.

1/2 c / 110 g butter at room temperature

1/4 c / 50g brown sugar

1 1/3 c / 160g flour (I used white and wholemeal spelt)

few tbsp jam (i used strawberry and apricot)

Lightly grease a 20cm round or square cake tin.

Beat the butter and sugar in a bowl with a wooden spoon or electric mixer until soft and pale. Add the flour and mix until just combined.

Press dough evenly in...

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Jam & coconut thumbprints

Posted by Bake Club on Thursday, July 18, 2019, In : cookies 

Good ol' jam thumbprints! I think a lemon curd would also work well in the biscuit.

115g butter or non-dairy spread, softened
1/4 c coconut sugar or rapadura
1 egg, separated
1 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1/4 tsp almond extract
1 c flour (I sued spelt)
1/2 c desiccated coconut
1/2 tsp baking powder
pinch salt
3/4 c desiccated coconut for coating
2 tbsp jam

Cream the butter and sugar in a bowl. Mix in egg yolk, orange juice and zest, and extracts. Sift in flour,...

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Louise cake

Posted by Bake Club on Wednesday, March 13, 2019, In : slices 

An old-fashioned favourite, probably named after Queen Victoria's daughter Louise. It's called a cake but it's really a traybake slice. I like that it uses the eggs two ways and I've cut back on the sugar and butter from traditional recipes. I've also used sugar-free jam, which is available from supermarkets or you can make your own chia jam.
You can veganise this recipe by using aquafaba instead of egg whites. For the base use dairy-free spread and omit the egg yolks.

125g butter or d...

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Chocolate and strawberry chia jam cups

Posted by Bake Club on Wednesday, October 25, 2017, In : sweets 

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...

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Healthy Shrewsbury biscuits

Posted by Bake Club on Thursday, October 19, 2017, In : cookies 

Shrewsburys, also known as Jammie Dodgers in England, are two shortbread-style biscuits with jam in the middle. I found this healthy version from Niomi Smart's Eat Smart (HarperCollins, 2016). The biscuits are not too sweet, however, they don't have a super crunch, as they use a liquid sweetener, not sugar. I would make these again a little thinner and maybe add some coconut sugar for crunch.
Makes 25
1 1/2 c ground almonds
2 c buckwheat flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinna...
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Walnut jam drops

Posted by Bake Club on Tuesday, November 15, 2016, In : cookies 

These healthy jam drops combine walnuts, coconut and your favourite jam to make a cute cookie reminiscent of a Louise slice. Another one from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015).

Make about 18
2 c walnuts halves
1/2 tsp salt
1 c dates
1/4 c water
1 tsp vanilla extract
1 c desiccated or shredded coconut
strawberry or raspberry jam or any other favourite

Preheat oven to 175C. Line a baking tray with baking paper. In a food processor blitz the walnuts ...
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Conserve cake

Posted by Bake Club on Tuesday, November 8, 2016, In : big cakes 

I've appropriated this recipe from Heidi Swanson's membrillo cake. It's a great way to use up a hardened jam, jelly or conserve that's been in your fridge for too long. She uses membrillo, or quince paste, I used a fig and ginger jam that a friend made that I could cut up into pieces. The conserve pieces melt inside the cake to give a soft moist texture.

2 1/2 c flour (I used spelt and buckwheat)
1 Tbs baking powder
1/2 c brown sugar or natural sweetener
1/2 tsp salt
grated zest of 2 lemons
1/3 c p...
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Italian jam drops

Posted by Bake Club on Thursday, November 19, 2015, In : cookies 

These biscuits sound so much more exotic when you put 'Italian' in front of them. In his book Italian Home Baking (Kyle Books, 2011) Gino D'Acampo makes these egg cookies with jam. I've never used boiled egg yolk in baking before so I wanted to see what kind of biscuit it would make instead of creaming the butter and sugar.
Makes 20-25 cookies
3 medium eggs
150g flour
80g caster sugar
50g salted butter, softened
1 tsp vanilla extract
2 Tbs milk
5 Tbs apricot jam
Boil the eggs for 10 minutes. Cool unde...
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Frances's chocolate cherry louise cake

Posted by Bake Club on Friday, April 26, 2013, In : slices 

I adapted this recipe from Fiona Smith's chocolate, raspberry & coconut slice in A Treasury of New Zealand Baking (Random House 2009).

125g butter, softened
3/4 cup sugar
3 eggs, separated
1 1/2 c flour
2 Tbs cocoa powder
1 1/2 tsp baking powder
3/4 c jam (I used cherry)
50g chocolate, grated
1/2 c dessicated coconut (or long threaded)

Preheat oven to 180C. Grease a 18cm x 28 cm cake tin with baking paper.
Cream butter and half the sugar till light and fluffy. Beat in egg yolks, Sift in flour, cocoa and...
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Talia's Victoria sponge cake by Alex M

Posted by Bake Club on Thursday, September 29, 2011, In : big cakes 

Alex M made this sponge cake
for his girlfriend Talia for her birthday, and we all got to eat it. Ain't that nice!


175g soft butter
175g sugar
3 eggs
175g self raising flour
1tsp of baking powder
1tsp of vanilla extract

whipped cream
icing sugar


1/ Preheat your oven to 180c and grease two 18cm cake tins. Line the tins.

2/ Cream the butter & sugar until they are light and fluffy and your arm is sore. Beat in the eggs one at a tim...
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Raspberry jam sponge puddings by Mama Chan

Posted by Bake Club on Sunday, October 3, 2010, In : desserts 

Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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Ginny made a million scones for Sunday Devonshire Tea

Posted by Bake Club on Thursday, September 16, 2010, In : small cakes 

What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.

500g/1lb 2oz self-raising flour, sifted, plus extra for dusting
100g/3½oz butter, softened, cut into cubes, plus extra for greasing
large pinch salt
40g/1½oz caster sugar
300ml/10½fl oz full-fat milk, plus extra for glazing

  • To serve
  • butter, fresh clotted cream, good quality strawberry jam

  • 1. In a large mixing bowl, rub the flour and butter together, using your fingerti...

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    Alessandra's vegan cupcakes with coconut butter

    Posted by Bake Club on Thursday, August 12, 2010, In : small cakes 

    Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

    150 ml melted coconut butter
    100 g raw cane sugar
     200 g self-rising flour
    150 ml water
    few drops of pure vanilla essence
    Cherry jam

    Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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    Mama Chan made this sponge for Davy's 50th

    Posted by Bake Club on Saturday, August 7, 2010, In : big cakes 

    6 eggs
    3/4 c sugar
    1 tsp salt
    1 1/2 c almond meal
    1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

    Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
    We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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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.


    "sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini


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