Christmas

Suet-Free Mincemeat- How To Be A Domestic Goddess.

| Smart Cookie Sam

Until about five years ago I could never be bothered to make my own mincemeat. Why go to all that trouble when you can buy it readymade in jars? It was when my late mother in law told me that making your own mincemeat was so easy, that I thought I might as well give it a go myself.

My mother in law loved cooking and baking. She used to use Delia’s recipe in her Christmas book where the mincemeat baked slowly on a low heat in her oven whilst she was doing other things. I tried this for a couple of years and realised that homemade mincemeat tastes delicious. This year I decided to go for a change and looked to Nigella for inspiration.

Nigella has a whole Christmas section in her Domestic Goddess book, which is where I looked first for Christmas recipes. Her recipe entitled Hettie Potter’s Suet Free Mincemeat looked delicious and easy to follow. Not everyone is keen on suet and I must admit it’s not something I use regularly. I don’t think I have ever made a suet pudding, apart from putting it in the Christmas pudding. It was interesting to see cider as an ingredient in the mincemeat, rather than brandy or whisky! Although this recipe contains both brandy and cider! Very potent!

My own Stir Up Sunday was actually eight days later! I had prepped all the dried fruit for my Christmas Cake and pudding exactly a week after but used the Monday at home to bake. More about the cake and pudding in a later post!

I was glad that this mincemeat didn’t need to be baked, but rather heated and then simmered in a large saucepan on my hob. That meant it could be cooked as the cake was baking and the pudding was steaming in the slow cooker.

All that I needed to do was to put some soft brown sugar in the pan with some medium dry cider. The recipe used approximately half a bottle. Unfortunately I couldn’t enjoy the rest of the cider as it was mid afternoon and I had to go out later that day to pick my son up from work! Once the sugar had dissolved, I added chopped Bramley apples, mixed spice, cinnamon, currants, raisins, glace cherries and some blanched almonds. As well as this I added in some lemon rind and a little lemon juice. The mixture had to simmer on a low heat for about half an hour so that the apples had softened and gone more squishy. When this had happened, I then took the mincemeat off the heat and stirred in some brandy.

This recipe makes approximately 2kg of mincemeat which is enough to last me throughout the festive season for home use. It smelled absolutely delicious and I can’t wait to put it in some mince pies as soon as I can!

Happy Christmas Baking!

Love Sam. xx

Panforte- The Great British Bake Off Christmas.

| Smart Cookie Sam

Friday 22nd December 2017.

Panforte is a traditional Italian delicacy which is usually eaten with coffee after a meal. It is full of dried fruit, nuts and spices and baked in the oven on rice paper. A little piece goes a long way as it is very rich.

I had tried some Panforte one Christmas when my Mum had bought some. It might have come from Lakeland or Waitrose but I couldn’t get enough of it. I remember seeing whole hazelnuts inside the Panforte and it felt very chewy, almost toffee like in consistency. No wonder I couldn’t stop at one piece!

When I was looking for ideas to make for foodie presents this year I saw a recipe for Panforte in my Great British Bake Off Christmas Book. It was quite an expensive sweet to make as I don’t know about you but I think both dried fruits and nuts have gone up a hell of a lot in price in the past few years. Don’t get me started on all the other baking ingredients! So, I would only choose to make two panfortes and for those who I knew would like one.

It was the Friday before Christmas (can you believe that’s over a week ago now, where has the time gone?) and I was trying to do everything on that one day. By the time it got to Friday teatime I had a meltdown and started crying thinking why am I doing all this? I still had a birthday cake to bake, I hadn’t finished my Dad and step-mum’s Christmas present and I hadn’t made our usual mince pies and sausage rolls. Any normal person would have gone out and bought them but I’d bought all my mincemeat in and also the sausagemeat and I didn’t want to go out spending any more money. I guess, what with my day job and school breaking up so late I was struggling time wise.

But earlier on in the day I felt as if things were more under control. I was keeping going drinking endless cups of tea and coffee but later I got Mr SmartCookieSam to pour me a large gin and tonic. That did calm me down!

Anyway, I’m going off on a tangent. Back to the panforte. In the Bake Off recipe the dried fruit you need are figs and apricots. I don’t mind dried apricots but figs- yeuggghhh! I needed most of the packet of them and boy did they take ages to cut up. Then I cut up the dried apricots and put them, along with the figs into a pan and heated it on the hob with some runny honey, some light brown muscovado sugar, ground cinnamon, nutmeg and some ground mixed spice. The recipe needed cardamom pods (which I’d not got in) and also ground cloves. I had whole ones but not the plain ones. I had used the mixed spice instead of the cardamom and cloves. Also to the pan I added about a tablespoonful of water. This mixture was heated for about 10 minutes until it became soft and sticky,

Meanwhile I had weighed out some mixed peel, whole blanched almonds and some pistachios. I had to buy pistachios with the shells still on (so I had to remove these before mixing them in) Along with that I put in 3 tablespoonfuls of plain flour.

Panforte is traditionally lined with rice paper but I couldn’t find any in my local Morrisons with the baking stuff. I just lined the base of two loose bottomed round 18cm or 7″ cake tins with baking parchment. Though obviously that’s not edible!

I spooned the mixture between two tins as I had made double the quantity and baked both the panfortes at the same time. They took about 45 minutes in the oven. I must admit they didn’t look very pretty when they came out of the oven. They looked like giant cow pats! But dusted with a bit of icing sugar then they would be fine.

When the panfortes were cooled, I put them onto a thin circular cake board and wrapped them in clear cellophane. To finish I chose some pretty Christmas ribbon to tied them up with.

I gave one of the Panfortes to my Mum, the other to our family friend Paul. I hope they both like them and don’t break their teeth on them!

Happy Baking!

Love Sam xx

Florentines- The Great British Bake Off Christmas.

| Smart Cookie Sam

Friday 22nd December 2017.

Yet another new favourite from The Great British Bake Off Christmas book.  I love Florentines but have only ever made them once before.  They’re another perfect treat to make for foodie gifts at Christmas as well as handy for having around for visitors who don’t like mince pies!  I don’t know why I’ve only made them once before, maybe because if I did make them more often they wouldn’t even get to the serving plate or into the box!

The last and only time I made Florentines was about 3 years ago.  That year my mum, auntie, cousin and his wife came up to stay in a nearby holiday cottage in Yorkshire.  They came over to our house on Boxing Day but before we had lunch and went home to open the presents, we went out to the pub.  Normally I don’t leave anything food related under the Christmas tree  because our greedy Labrador would have the lot. Anyway I made the mistake of putting all the presents out under the tree for when we got back. I though I had shut the door into the lounge but obviously not. We left our dog at home for about an hour but when we came back we noticed that he had eaten half the Florentines and ripped open the cardboard gift box they were in.  It was a wonder he wasn’t ill, what with all the chocolate and glace cherries on them.  So my mum, auntie, cousin and his wife ended up sharing what was left of the Florentines between them! They didn’t look that marvellous anyway, quite rustic looking but I heard they tasted lovely.

This time I was planning on Florentines but this time I would bake them for my three step-sisters and their families.  I definitely wouldn’t be putting them under the tree!  I’d keep them up on the work top in my utility room with the door firmly closed.

The recipe introduction to the Florentines says: “These sticky little sweet treats are half biscuit and half chewy caramel goodness. They have become a classic at Christmas, probably thanks to the candied peel and glace cherries that are so beloved at this time of year,”

The recipe said it made 16-18 biscuits so I prepared two baking trays with lining paper.  I know that Florentines spread out quite a lot when they are in the oven so you need to leave plenty of space between each biscuit.  I wondered whether to set out a third baking tray just in case.

First, I melted butter and sugar in a small pan on the hob. When this was melted and turned into a paste, I stirred in plain flour and double cream.  This was kept on the heat until smooth and the sugar had dissolved.

After this I folded in flaked toasted almonds, candied peel, dried cranberries and glace cherries.  I love all the different jewel like colours in Florentines which does add to their seasonal prettiness.

When it was time to bake them I put teaspoonfuls  of the mixture spaced well apart on the two baking trays. They only just fitted on two trays.  Both trays went into the oven at the same time and baked for about 10 minutes.

A word of warning! Do not move the Florentines onto a cooling rack until you have given them time to cool first and harden up a bit on the baking tray.  Like with any cookies, if you move them before you need to, they will break!  That happened to two of mine so I left the rest for about half an hour and then moved them with a pallette knife.

To decorate the Florentines I chose to melt two different types of chocolate. I melted a pot of white chocolate and the other dark chocolate.  I turned each Florentine over so that the flat bases were uppermost and spread either the white or the dark chocolate on the top of it with my small pallette knife.  I then left them to set before putting them into gift bags, alternating white chocolate ones with dark chocolate ones.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Lebkuchen Cookies.

| Smart Cookie Sam

Friday 22nd December 2017.

I love spicy and aromatic Lebkuchen cookies.  My mum used to buy a special packet of them every year at Christmas from Sainsburys.  The biscuits were small and in traditional shapes like trees, stars and hearts covered with a crisp royal icing and sprinkles.  When I moved up to Yorkshire I discovered Betty’s own version of Lebkuchen cookies which they sell in their shop. The cookies are usually of a seasonal design and covered in a thin, white royal icing and finished with piping detail.

According to the recipe introduction Lebkuchen is “a classic German Christmas delight, these are a little bit like gingerbread, but with a deeper, more treacly and spiced flavour.” 

It was the last day of term but as a supply teacher on day to day work I thought there would be no work available that day.  Not only that, but with the last day of term being so close to Christmas Day I didn’t have enough time to get everything done.  I normally make some foodie gifts for friends and family but this had to be cut down a lot this year.  Anything I did make would have to be quick to make and bag up!

The recipe used a star cookie cutter but I chose to use another winter/ Christmas themed cutter, a mitten one.  I’d not used that one before and thought with white details piped on then that would make the cookies look pretty.

To start with I heated runny honey, black treacle and sugar with some butter in a pan.  When the sugar had disolved and the butter had melted I took the mixture off the heat while I weighed out and mixed the dry ingredients together.

In a large bowl I sifted self raising flour, bicarbonate of soda, ground cinnamon, ground nutmeg, ground ginger and some mixed spice together. This was combined with the melted butter mixture and then a beaten egg. I then added in some grated orange zest.  Finally I could combine the dough in a ball.  The dough had to be chilled in the fridge for about half an hour while I got on with other baking.

When the dough had chilled sufficiently I rolled it out to a 5mm thickness and cut out the mitten shapes.  I lost count of how many mittens I cut out but there was enough to go on 3 baking trays. I can bake two trays of cookies at the same time so I had to put the 3rd tray in after the others had finished.  The kitchen smelled wonderful.  Baking gingerbread is one of my favourite smells of all time.

The cookies didn’t need long in the oven.  They usually take about 12 minutes for me.  When I took them out of the oven I left them on the tray before transferring them across to the wire rack.  I bet if I didn’t, they would have fallen apart! Later on, when they were completely cooled I put them into a plastic box overnight until I was ready to decorate them.

The following day, which was Saturday I finally got round to icing the lebkuchen cookies.  I chose to ice them differently instead of the traditional egg white, icing sugar and lemon juice mixture.  Instead I made up royal icing so I could pipe on the details, like spots, stripes and zig zags, etc.  I’m not really that confident at piping the icing on as sometimes I find the bag splits and the icing explodes all over the work top! I think I had three goes this time!  Anyway I got there in the end.

After the cookies dried for a few hours I was able to put them into their gift bags and tie them with some pretty Christmas ribbon.  There were two spare ones so I kept them back and ate them for my breakfast on Christmas Eve!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Tunis Cake

| Smart Cookie Sam

Friday 15th December 2017.

I must admit I hadn’t a clue what the origin of a Tunis Cake was.  Mary Berry had made one on one of her and Paul Hollywood’s original Great British Bake Off Masterclass programmes from a couple of years back.  I remember having a go at making one myself after seeing the pretty impressive chocolate topped almond  and lemon sponge which was finished off with marzipan holly leaves and berries.

The definition of a Tunis cake according to Wikipedia is that it’s “a madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits,”  The origin of the cake dates back to Edwardian times.

I had been at work in the morning and was back home just after lunch time to get jobs done.  Not much had got done this week at home and don’t even ask about the Christmas shopping. But baking would relax me and I fancied baking a cake for my daughter coming home from uni the next day!

When I had my last go at baking the Tunis Cake I used the wrong size tin and therefore the cake was wider and shallower than it was meant to be.  Also, the icing didn’t look as neat as it should be.  Didn’t spoil the taste though!  Traditionally, the decorations are marzipan but I used sugar paste both times.  I needed to save the marzipan for our Christmas Cake!

First of all I started to bake the Madeira Sponge.  I love madeira sponges and this one is full of flavour from ground almonds and grated lemon zest.  All the ingredients were weighed out and mixed together in an all in one method.  The mixture was then put in the greased and lined deep cake tin.  While this was baking I made myself a well needed cup of tea and did the washing up!

The topping for the Tunis Cake is a very deep chocolate ganache.  I heated double cream in a small pan on the hob, then once it was starting to boil I took it off the heat and stirred in the chocolate pieces until they melted.  The ganache was left to cool a little and then poured on top of the cake still in the tin.  It was left in the tin until the chocolate was set. I was worried that the cake wouldn’t come out of the tin properly but it did.

The holly leaves were made simply by using ready made and coloured sugar paste.  I had a holly cutter and put the veins on the leaves using  a mini roller. I also rolled mini red balls for the berries.

Before the cake completely set, I arranged the holly leaves in a wreath pattern around the edge of the cake.  I didn’t dare eat a piece there and then but by the following lunchtime I caved in and ate a piece instead of eating a healthy lunch.  Too much temptation. Over the next few days the cake got eaten.  It’s definitely one you would have as an alternative to Christmas Cake or pudding if you’re not a great dried fruit lover.

Happy Baking!

Love Sam xx

 The Great British Bake Off Christmas- Peanut Butter, Popcorn and Chocolate Fudge Torte.

| Smart Cookie Sam

Monday December 11th 2017.

Gosh, this seems like a long time ago now but the last two weeks before Christmas were so busy.  I didn’t have time to get updated with my blogging.  Anyway, here we are just after Christmas and I’m sat on the sofa typing this feeling like a beached whale.  I haven’t stuffed myself silly full of Celebrations and mince pies but I’ve not eaten well all through December.  Roll on the New Year!  Though when I go along to one of my Clandestine Cake Club events I don’t feel guilty about eating and enjoying cakes.  

The aforementioned Clandestine Cake Club recently celebrated its seventh birthday at a special event in Leeds.  The event was held in the restaurant on the top floor in the new John Lewis store.  I always like going to cake club events there because of the car park next door so that I haven’t got to cart my cake too far through the city centre.  This time, though was funny as I had my cake in a clear plastic container so various people were looking at me walking through the store carrying a cake.  I was so worried I was going to trip up on the escalator!

The cake I chose to bake was yet another recipe from The Great British Bake Off Christmas recipe book which was one of John Whaite’s own creations.  John won series three back in 2012 and his Peanut Butter, Popcorn and Chocolate Fudge Torte sounded absolutely mouthwatering.  The recipe introduction says: “Christmas is undoubtedly a time of indulgence or rather overindulgence (you’re telling me!) This torte is not only a feast for the stomach with its layers of soft cake, sweet mousse and decadent fudge but because of those defined layers, also a feast for the eyes; perfect for a Christmas Eve treat,”  We tend to go out for dinner on Christmas Eve but usually there isn’t cake involved, we’re far too full up!

 Although there was a lovely photo of John himself in the book posing with what looked like a peanut butter cake, there wasn’t a photo of the whole cake.  I had to guess from the recipe instructions to see how it would turn out like. 

So, on with the actual baking.  Mr SmartCookieSam had gone off to work and my son had left for college, it was just me and the animals.  My dog sloped off to have a snooze in his bed and I put the radio on to listen along while I was baking. I felt really happy and content as I got out my ingredients and the cake tin needed for the recipe.

The main part of the cake is a chocolate genoise.  I am not that familiar with baking genoise cakes but I know that they involce whisking eggs and then sugar together to get the air into the cake,  I did whisk for the full five minutes as the recipe asked me to do, even looking at the clock to check.

After the eggs and sugar had been whisked together I sifted in some plain flour and some cocoa powder along with some melted butter. I’m glad I remembered about the melted butter.  Last time a recipe asked for melted butter I melted it in the microwave and then forgot about it.  It wasn’t until the cake was in the oven baking that I realised I’d forgotten to add the butter! Eeeek!!

The cake mixture was then poured into a springform cake tin and put in the oven for 25 minutes to bake.  I then took it out of the oven and let it cool down on a wire rack until it was completely cold.

Meanwhile, I got the filling for the cake ready.  This was where all the calorific and indulgent ingredients came out.  I started with blitzing some Butterkist Toffee Popcorn in my blender until they became like coarse sand. I then added in double cream until it started to thicken up slightly.  After this, in went some smooth peanut butter, some condensed milk and some mascarpone cheese.  How does this taste sooo good?  Once this was mixed again so it was thickened up but not so much that it couldn’t be spread with a pallette knife. It was then put aside in a bowl and left until the cake was ready to be iced.  

The topping was a chocolate fudge affair and was made with even more condensed milk, more peanut butter, more double cream and some dark chocolate.  I can’t remember what sort of dark chocolate I used, probably what was on special offer in Morrisons that week.  

Now this is where I’d fail miserably if this had been a Bake Off Technical challenge.  I didn’t read the recipe properly and missed out the step where I was meant to put the cake back into the tin once I’d cut it in half horizontally, filled it and then added the fudge topping when it was in the tin.  I didn’t do that.  I took the cake out of the tin and then put it onto a cake board to decorate.  When I’d decorated it, it went into the fridge to set but not in the tin.  It did make the finish of the cake a bit messier.

When the cake was setting in the fridge for an hour, it was lunchtime by this stage.  I sat down and had some soup while the remaining toffee popcorn had been put into a pan with some brown sugar to caramelise.  It took about 10 minutes to do this and then I let them cool down completely before putting them on the top of the cake.  To finish I found some champagne bottle candles left over from a birthday cake and stuck them on the top of the cake.  

The cake was very big and rich so a small slice was all that was needed.  It seemed to go down well, along with the other cakes at the event.  I went home with one of my sugar rush headaches feeling that I could never eat another cake again.  This was very short lived as the following day I was out having Afternoon Tea with my friends!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Luxury Fish Pie.

| Smart Cookie Sam

–

SundayDecember10th2017.

I was never really keen on fish until I met my husband. As a child I had several experiences with badly cooked fish. This was mainly from my Nana Margaret, my Dad’s mum who was a hopeless cook. I remember the time I threw up when we were on holiday in Scarborough as she stunk the holiday flat out with her kippers. Another time she bought some haddock from the local fishmonger and it was so overcooked, it would have made a great wash leather. Every time fish was on the menu I’d refuse to eat it.

Not only that, but I have a terrible fish phobia. For years and years I couldn’t bear to even go near the fish counter in a supermarket. I know the fish are dead and they’re hardly likely to jump up at me but they freak me out. I don’t know where the fear comes from but I do remember two things from my childhood. My Dad used to keep fish and he had a tank with two massive ugly fish called Oscars in them. They looked really grumpy and were large and grey. I must have been about seven or eight when we had them and one night I had a dream that they jumped out of the fish tank, grew wings and chased me around the house. Their tank used to be in our front porch and I remember looking down at the floor so I couldn’t see them. Another incident happened when we were on holiday in Scarborough. My Dad, brother and cousin went fishing and caught several tiny plaice. They were still flopping about when Dad brought them back and he put them in the bath! My brother joked that he was going to put them in my bed and every time he went near me, he’d pretend he had the fish and was going to stick it down my neck. This fear of fish still lives with me to this day! If we go swimming in the sea on holiday my kids tease me and say “Ooh look mum, there’s a fish!” I can eat certain types of fish now, thanks to Mr SmartCookieSam being great at cooking it and he’s got me eating salmon, scallops, prawns and some white fish. I still felt physically sick though when he ate a portion of whitebait right in front of me in Italy a few years ago. The batter was so thin you could see their eyes through it. But, having said that, if I am cooking fish it can’t look like a fish to me! It has to be ready filleted with no skin on and certainly no head and tail with its eyes looking up at me!

I chose to test out another recipe from The Great British Bake Off Christmas book, this time being an Indulgent Fish Pie. This is a recipe suggestion in the New Year’s Eve chapter of the book. I remember Mary Berry once cooking a fish pie on one of her programmes and saying she always has fish pie on Christmas Eve. We don’t in our house, in fact fish pie is our traditional meal on Good Friday. Normally on New Years Eve we have a Chinese takeaway if we’re at home. On Sunday, I thought a comforting fish pie was just what we needed. I’d bought some fish the day before in our local Morrisons, although I thought the choice available was a little bit poor. I ended up buying pre-packed and there weren’t any raw prawns on the shelf. My phobia came to the fore when I also realised I would have to take the skin off the salmon to cut it up into chunks! I was really freaking out, I couldn’t even bear to look at the skin, let alone touch it! In the end I turned the fillets over so I couldn’t see the skin and cut the salmon into chunks and then the skin off the bottom. Straightaway I scooped the skin up with some kitchen roll so I couldn’t see it and threw it into the bin.

After all that drama, it was easy to make. I boiled some potatoes and mashed them. I didn’t use double cream in the mash, only a tiny bit of butter. I also made a simple parsley sauce as well as hard boiling some eggs. When these were cooled, I shelled and quartered them, mixing them in with the salmon chunks, some cod chunks and some prawns. I poured over the parsley sauce and then finally topped this with the mashed potato. The recipe uses watercress as an ingredient, which I love. Salmon and watercress sauce is gorgeous but this time I’d forgotten to get some.

The fish pie then went into the oven to bake. I didn’t want to over cook the fish or it would end up like my Nana Margaret’s wash leather haddock. I don’t pre-cook the fish anyway and as the recipe introduction says “all the flavour is released into the pie,”

I’m glad to say my husband had seconds. I didn’t, but I did have a substantial portion.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Caramelised Onion and Stilton Tart.

| Smart Cookie Sam

Thursday 7th December 2017.

I love making pies, quiches and tarts but I always worry about the fat and calorie content in the pastry and the fillings.  But nothing beats a homemade pie or tart, especially on a cold Winter’s evening.

I had planned out the meals to cook for this last week but forgot I was a day behind with what needed eating up first in the fridge.  I had some chicken breasts which needed to be used so they ended up being cooked for Thursday night’s dinner.  Being a supply teacher and at the time having no work booked in for the day after, I thought I’d prep ahead just in case I ended up working.  We’d all be starving by the time I got in from work. Not only that but the last thing I’d want to do is to start cooking something from scratch.  I’m glad I was prepared.  I ended up working and didn’t get home until 6.15pm.

The Caramelised Onion and Stilton Tart from The Great British Bake Off Christmas book ended up being our dinner along with some new potatoes, peas and sweetcorn.  It was assembled and cooked the night before and it was reheated carefully the following night.

So, back to Thursday tea time and I’m cooking two meals one after the other.  I started off with the tart and then went on to cooking the chicken breasts in a chipotle marinade with new potatoes, peas and sweetcorn.  Yes I know we had that two nights running but it was what I was trying to use up in the fridge before doing my weekly shop at the weekend.  I began with making up the shortcrust pastry which was fine.  It was chilled in the fridge for half an hour as I was cooking three medium onions in some olive oil and butter. The long, slow and low heat of cooking the onions really helps them to caramelise.

When the pastry was chilled for long enough, I got it out of the fridge and rolled it out to fit it into my tart tin.  There was enough pastry to overhang the edges. I filled the pastry case with baking parchment and my ceramic baking beans so I could blind bake it.  After 12 minutes I had to remove the paper and the beans then pop the pastry case back in the oven for another 5 minutes.

As the pastry case was baking, I mixed together the filling.  I mixed together two eggs and another egg yolk, along with some double cream, some grated Parmesan Cheese and some crumbled Stilton.  I was also meant to add pine nuts to the mixture but when I looked in the cupboard I’m sure I couldn’t find any.  So I left them out altogether.  I’m sure walnuts would have gone well in the tart as well.

When the pastry case came out of the oven, I mixed the filling, along with the caramelised onions together. The mixture was poured into the case and I popped the tart back into the oven.  I always put the tart case onto a flat baking tray in case it leaked out all over the oven floor.

The following day, when we chose to eat the tart, I asked Mr SmartCookieSam to put it back in the oven to reheat through for half an hour.  The result was absolutely delicious.  I’m sure it was hugely calorific, what with all the cheese and cream in the filling not to mention the butter in the pastry as well.  But it simply melted in the mouth.  What’s more is that as the tart was so big there was enough left over to eat cold the next day for lunch. It was a big hit and a recipe I’ll definitely be making again.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Vanilla and Chocolate Button Cookies.

| Smart Cookie Sam

Wednesday 6th December 2017.

Yesterday was full on at work and I came home with a thumping headache. I couldn’t face cooking anything for dinner, so we ended up at the chippy. The sooner I could sit down and switch off last night, the better.

Today was a different story. I was home earlier from work but wanted to try out a new cookie cutter I bought in Lakeland a few weeks back. It was a button shape with four mini holes in the middle. I thought it would be perfect to try out the vanilla and chocolate button cookie recipe in The Great British Bake Off Christmas book. The recipe looked simple enough and as I enjoy baking cookies I thought there wouldn’t be any problems.

How wrong I was! My go to recipe for vanilla or chocolate roll out cookies uses four or five ingredients. This recipe used icing sugar in place of caster which isn’t unusual but just used egg yolks and asked for baking powder.  Now, especially when I’m baking roll out cookies I never use baking powder as it makes the cookies expand and depending on the design can make them lose some of their shape.  I was tempted to leave it out but then if the recipe said so, it must have been put in there for a reason!

Ingredients needed to bake Vanilla and Chocolate Button cookies.
Softened butter, icing sugar, plain flour and baking powder added to the mixing bowl to be rubbed in and turned into a breadcrumb like texture.
Working the dough together. Unfortunately, although my recipe proportions were right, the dough turned out very sticky.

Then I divided the dough into two equal parts.  One half had vanilla added to it and the other cocoa powder to turn it chocolatey.  This did not work out too well as I felt as if I should have made the two doughs separately. The cocoa powder did not work into the dough as well as it should and the result was more of a marbled effect. Well I suppose you do get buttons that looked like that but that wasn’t the effect I wanted on these button cookies!

Then, after chilling the dough in the fridge for half an hour, it was time to get the button cookie cutter out and cut out the biscuits.  I was very disappointed with the cutter and despite the dough being chilled for the right time, the dough just wouldn’t come free from the cutter. The dough stuck to the rim of the cookie cutter and so I gave up. I don’t know whether it was the cutter or the dough so I went to my cookie cutter stash and found two round cutters. I cut out rounds of dough easily and then used a slightly smaller cutter to make the pattern for the rim. This just made an indentation and didn’t go all the way through the biscuit.  Then, to finish, I used a skewer to make four holes in the centre of each biscuit like a button.  Unfortunately due to the horrible nature of the dough used the skewers didn’t do a very good job of making the holes.

Vanilla button cookies on the cooling rack.
Chocolate Button Cookies on the rack.

As expected the cookies expanded in the oven, not a lot admittedly but enough to swell and look slightly out of shape.  I wasn’t impressed with the look of them. But as I love the recipe idea, I’ve decided to try and make them again with my own tried and tested recipe for roll-out cookies. Then I might actually be able to use my button cookie cutter without the dough sticking to it!

Happy Baking!

Love Sam xx