Linzer Cookies

Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful.  Like delicate little works of art, worthy of any artisan baker's window display. It's all down to that light dusting of icing sugar right at the end, like little snow flecked ornaments, too pretty to eat. Whoever would have guessed you can knock them up in under an hour.  

You can use any jam you like in Linzer cookies, I like strawberry as it's traditional, but I think they would be delicious with any fruity flavours you have in your cupboard. I'm desperate to make some with some home-made cherry and amaretto jam, you just know that sounds delicious.

These cookies also make the most darling holiday gifts, all stacked up in little cellophane bags tied beautifully with some festive ribbon. Who wouldn't be thrilled by such a lovely, handmade present? Plus if you're lucky, the recipient may even invite you in for a cuppa and a Linzer. Win-win.

I like to customise the little jammy windows to the occasion I'm baking for. I used delicate little snowflakes here but I'm also partial to a wee heart or star.  You can go as wild as you like, fancy a little cat shaped window? Go for it, you do you!

Linzer Cookies

Ingredients:

• 230g unsalted butter, room temperature
• 230g caster sugar
• 2 large eggs
• 1tsp vanilla extract
• 1/2tsp fine salt
• 100g cornflour
• 450g plain flour
• 1 jar good quality strawberry jam
• 2tbsp icing sugar

Cooking Directions:

1. Preheat the oven to 175C and line two large baking sheets with baking parchment.
2. Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula after each addition. Stir in the vanilla, salt, and cornstarch. Add the flour, a little at a time, mixing on medium-low speed after each addition.
3. Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion)
4. to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
5. Cool completely. Spread a tablespoon of strawberry jam onto the bottom round cookies then top with the windowed cookies. Sift over a tbsp of icing sugar and serve.

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Super Moist Chocolate Cupcakes

I was glancing at my blog archives the other day and I realised, I've never shared a recipe for a basic chocolate cupcakes, or even a vanilla one for that matter.  Basic recipes are the building blocks of baking, once you've mastered a simple chocolate cupcake, you can customise it to your hearts content. Here I'm sharing the recipe for my favourite, super moist and delicious, chocolate cupcake.

These babies are people pleasers. Chocolate cake can often be dry and a bit uninspired, but this one is so light and moist you'll be going back for seconds, even thirds.  Once you've got this one down. you can add in a little peppermint extract for a chocolate mint cake or maybe grated orange zest for a nice chocolate orange zing. The world is your oyster.

So guys and girls, are there any more basic recipes you'd like to see here? I'd love to whip up some more simple bakes.

*I wholeheartedly apologise for using the word moist, I know I know. I hate it too.

Super Moist Chocolate Cupcakes

Ingredients:

• 150g plain flour
• 200g caster sugar
• 40g cocoa powder
• 1tsp bicarbonate of soda
• 1/2tsp fine salt
• 1 large egg
• 120ml buttermilk
• 120ml sunflower oil
• 1tsp vanilla extract
• 120ml hot water


• For the frosting :
• 250g unsalted butter, room temperature
• 350g plain chocolate, melted
• 20g cocoa powder
• 500g icing sugar
• 50-75ml whole milk

Cooking Directions:

1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
2. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
3. Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
4. Beat the softened butter in your electric mixer until smooth, pour in the melted chocolate and beat to combine. Add in the cocoa and icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
5. Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Cakes can be kept in an airtight tin for up to 3 days.

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Snow Flecked Brownies

It's the first of December, my advent calender has been opened and eaten and a morning browse through my Google reader reminded me that it was also the day for the delightful Sweet and Simple Bakes to be posted. This was another Sweet and Simple bake I just couldn't bear to miss, snow flecked brownies from the one and only Nigella Lawson. I've made these decedent treats many times before but I'm always looking for an excuse to bake up a fresh batch!


I love how they look with a delicate dusting of icing sugar settled upon the crispy crust, doesn't it just look like Christmas?

Check out the Sweet and Simple Bakes homepage from the 2nd December for everyone elses brownies.

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Sweet and Simple Bakes

It's been a while since I participated in the wonderful Sweet and Simple Bakes monthly challenge. I always start off with good intentions but then before I know it, it's the first of the month and I've gone and forgotten all about it. This month I was determined to make the deadline, I was going to join in, I had to! And how better to adhere to a looming deadline? Make it well in advance of course! I only wish I lived by these rules while at uni.


When I saw what was on the menu for this month, well I couldn't help but bake them super early! So early in fact, I had them baked and eaten on the 2nd of August, check my bad self out. Jammy doughnut muffins, how could you resist such a thing? I had the majority eaten before they even had time to cool. I made these muffins with my homemade Strawberry and Gooseberry jam for even more of a home made feel.

Jammy Doughnut Muffins

Makes 12

Ingredients

275g (10 oz) plain (all-purpose) flour

3 tsp baking powder

Pinch salt

100g (4 oz) caster (superfine) sugar

2 eggs

200ml (7 fl oz) milk

75g (3 oz) unsalted (sweet) butter, melted and cooled

1 tsp vanilla extract

12 tsp strawberry or raspberry jam

For The Toping

100g (4 oz) unsalted (sweet) butter

150g (5 oz) granulated sugar

½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

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C is for cookies

Lurking in the back of my kitchen cupboard lives a massive bag of oatmeal. I have no idea how long it's been there for or why I even bought it, but there it was, watching, waiting.

I recently discovered a wonderful baking group named Sweet and Simple Bakes and for once, it was based in the UK. Now don't get me wrong, I have nothing against American baking groups, in fact I've just recently joined Sweet Melissa Sundays and those pesky Tuesday With Dorie girls rock my socks on a weekly basis! I just really dislike converting American butter measurements into grams. Sticks, cups, ounces I hate you all. Anyway, I digress, Sweet and Simple bakes were very true to their name this month in choosing Chocolate Chip Oatmeal Cookies. Simple and delicious, how could I possibly resist?


Oh, what can I say about these cookies other than YUM! Crispy and chewy, sweet with a hint of savory, who could stop at just one? They have brightened up my morning cuppa for the last week and when the last cookie has crumbled, well I'll just go ahead and bake another batch...this time with raisins :)

Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts

Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

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