The highlight of any day. I am too busy! I hear somebody say. NOBODY on earth is too busy to sit down and have tea or coffee or champagne. This is the ritual that saves lives, cures insanity, relieves stress, prevents war, breeds elegance, brings forgiveness, teaches patience and makes the mouth water. The moment the cake stand arrives, the world stops turning. Inside the heart is a tiny Christmas, inside the mind is world peace. Sweet or savoury, tiny or ridiculous, plain or perverse, sandwich or scone, bread or bun, cake or tart, chocolate or citrus, vanilla or caramel, this unecessary, unhealthy, untimely bite is EVERYTHING.
CHOC-CHOC COOKIES
Take a double dose of good chocolate, lots of vanilla, a touch of balsamic, a kick of alcohol, add some raw oats (for both fibre and a few specs of contrast) and you have the perfect treat for early autumn! (Or early anything!)
(22 – 24 cookies)
135g butter
1/2 cup sugar
2 tsp vanilla extract
2 heaped tbsp orange marmalade
1 tbsp balsamic reduction
2 tbsp brandy or cognac
2 1/4 cup self raising flour
2 heaped tbsp good quality cocoa powder
2 heaped tbsp raw oats
generous pinch of salt
100g good quality dark chocolate (70% cocoa solids), roughly chopped
Cream butter, sugar and vanilla extract together in mixing bowl
Add marmalade, balsamic reduction and brandy or cognac, mix together
Add flour, cocoa powder, oats and salt, mix until combined
Mix in chopped chocolate
Press dough together, then shape the first eleven 4 cm balls
Line baking tray with baking paper, arrange dough balls on tray, flatten slightly with fork
Bake in oven at 170˚C (fan) for 9 minutes
Remove from oven, let stand for 5 minutes, transfer to wire rack to cool completely
Repeat process with rest of dough
OAT + NUT OPENING NIGHT COOKIES
These cookies are full of flavour and full of fibre. I make these when energy is needed and tensions are high, perfect for opening night! No granulated sugar is needed, the sweetness comes from honey, dried fruit and dark chocolate.
(about 22 cookies)
125g soft butter
5 tbsp honey
2 tsp vanilla extract
1 1/4 cup self raising flour
2 tsp ground cinnamon
pinch of salt
1 cup raw oats
100g raw mixed nuts, chopped
1/2 cup chopped sultanas, chopped dried fruit or candied citrus zest
100g dark chocolate, chopped
Cream butter, honey and vanilla extract together in mixing bowl
Add flour, cinnamon and salt, mix together
Mix in oats
Mix in nuts and chopped sultanas
Add chocolate and mix until just combined
Press dough together to shape the first eleven 4 cm balls
Line baking tray with baking paper, arrange cookies on tray, flatten slightly with fork
Bake in oven at 170˚C (fan) for 9 minutes
Remove from oven, let stand for 5 minutes, transfer to wire rack to cool completely
Repeat process with rest of dough
KING’S CAKE
(Galette des Rois)
This puff pastry cake with its delicious almond filling is eaten all over France early in January to celebrate the arrival of the Wise Men. It can be bought at every pâttiserie of supermarket, but nothing beats the home-made version! When I am with my godchildren, I place the traditional porcelain figurine inside the filling to be found later, at home I do not bother, the dentist is still away on holiday.
100g very soft butter
100g sugar
100g ground almonds
2 eggs (only 1 is used for the filling!)
1 tbsp dark rum
400g puff pastry, defrosted if bought frozen
1 1/2 tbsp apricot jam (I often citrus marmalade)
Cream butter and sugar together in mixing bowl, stir in ground almonds
Add 1 egg and mix until smooth, stir in rum, keep aside
Divide pastry into 2 halves, roll out just thin enough to cut into 2 x 25cm circles
Line baking tray with baking paper, place one circle of pastry in the centre of oven tray
Spread thin layer of apricot jam over, leaving edge of about 1 1/2 cm open
Spoon small amounts of almond mixture over jam until covered, gently smooth top
Rub edges of the pastry with water, place second circle of pastry on top and use fork to press down and seal edges
Use knife to gently mark out the spikes of a wheel and other diagonal patterns on top
Bake in oven at 180˚C (fan) for 25 to 30 minutes until golden brown
(Some ovens start browning cake too much too soon, lightly cover with sheet of foil)
Serve warm or just above room temperature
NUT + ZEST JUBILATION COOKIES
Every year, about 7 weeks before Christmas, I start baking cookies, hundreds of them. They will end up in large glass jars and be handed out with the rest of the Christmas gifts. These are the first cookies of this year and were created with the ingredients I had in the kitchen.
(Makes 20 cookies)
125g salted butter
2/3 cup white or light brown sugar
1 tbsp citrus marmalade
1 tbsp cognac
1 tsp vanilla extract
1 3/4 cup self raising flour
3 heaped tbsp ground almonds
1/2 tsp baking powder
pinch of ground nutmeg
1/2 tsp sea salt (not too fine, biting on a tiny salt crystal is simply delicious)
100g mixed raw nuts, roughly chopped
100g mixed candied zest
Cream butter, sugar, marmalade, cognac and vanilla together in mixing bowl
Add flour, ground almonds, baking powder, nutmeg and salt
Mix until smooth dough forms
Add chopped nuts and zest, mix until combined
(If baking on a hot day, cover dough and refrigerate for 15 minutes)
Roll dough into 4 cm balls
Line baking tray with baking paper
Arrange 10 cookies on baking tray, flatten slightly with fork
Bake in oven at 170˚C (fan) for 9 minutes
Remove from oven, let rest for 5 minutes, arrange on wire rack to cool completely
Repeat with rest of dough
SPICY MACADAMIA CHOC CIP COOKIES
Primitive palates, difficult guests, sworn sugar haters, friends with emotional problems, all have succumbed to the magic of these cookies! The amount of spice in this recipe is really conservative, go ahead and add more! Some will be tempted to keep them in the oven for a minute longer just to brown a bit more: don’t! Dry cookies belong to the past, his world needs a soft centre.
(32 cookies)
150g soft butter
3/4 cup light brown sugar
2 tsp vanilla extract
2 tbsp cognac or brandy or orange juice
2 tbsp honey (or citrus marmalade if preferred)
2 cups self raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
pinch of nutmeg
pinch of salt
4 heaped tbsp natural oats
4 heaped tbsp desiccated coconut
100g candied citrus zest (cut into cubes)
100g macadamia nuts, roughly chopped
100g dark chocolate, roughly chopped
Stir butter, sugar, vanilla, cognac and honey together in small saucepan over low heat until butter has melted, do not allow to boil
Remove from heat and let cool for a few minutes
In a large mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, salt, oats and coconut, make a well in centre
Pour butter mixture into centre, mix until smooth
Add candied zest, nuts and chocolate, mix well
Use hands and shape dough into ball, cover and refrigerate for 20 minutes
Roll into 4 cm balls
Arrange 10 to 11 balls at a time on a lined standard-sized baking tray, flatten slightly with fork
Bake in oven at 170˚C (fan) until just starting to brown, 8 to 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack and let cool completely
BISHOP’S CAKE
This is so easy, so unusual, so beautiful, so flavourful and filled with history. I use any excuse to bake this cake, birthdays, Christmas, Easter, afternoon tea or as a special gift. Children love this cake, they are mesmerized by the light coming through the fruit, a real church window in your hand!
240g Brasilian nuts
120g cashew nuts
1 cup whole glacé cherries, red and yellow
1/2 cup preserved green figs, quartered
1/2 cup fresh dates, pitted and halved
100g dark chocolate, roughly chopped
3/4 cup cake flour
1/2 tsp baking powder
3/4 cup castor sugar
1 tsp ground cinnamon
1/2 tsp sea salt
3 eggs
2 tsp vanilla extract
2 tbsp Cognac
Combine nuts, cherries, figs, dates and chocolate in large mixing bowl
Add flour, baking powder, castor sugar, cinnamon and salt, mix carefully
Whisk eggs and vanilla together, add to mixture in bowl, mix well
Grease medium loaf tin and line with baking paper
Spoon batter into tin and smooth top
Bake in oven at 140˚C (fan) for 1 hour and 40 minutes
Remove from oven and drizzle with Cognac
Let cool completely, place in airtight container and refrigerate until serving
Use finely serrated knife and cut into thin slices
BRETON APPLE CAKE
I cannot remember where I found this recipe or whether I have made any adjustments to the original, but it is now a regular, never disappoints and looks like a home-baked cake should look. Serve freshly baked at tea time or with champagne the next day!
100g soft butter
6 tbsp coconut sugar
2 tsp vanilla extract
3 eggs
juice and finely grated zest of 1/2 lemon
170g brown bread flour
100g almond flour
1 tsp baking powder
pinch of salt
4 apples
3 tbsp natural yoghurt
oil for greasing springform pan
20g extra butter
1 tbsp extra coconut sugar
3 heaped tbsp almond flakes
Cream butter, sugar and vanilla together in mixing bowl
Add eggs one by one, mixing until incorporated
Add brown bread flour, almond flour and baking powder, mix until smooth
Grate 1 apple, mix together with lemon zest and yoghurt into batter
Line bottom of 23cm non-stick springform pan with baking paper, grease with oil
Spoon batter into springform pan, smooth top of cake
Peel remaining 3 apples, cut into halves, then into quarters, then into thin slices
Mix apple slices with lemon juice
Arrange slices (standing up) on top of cake
Bake in oven at 170˚C (fan) for 25 minutes, lower heat to 165˚C (fan) and bake for 30 more minutes
Remove from oven and let cool in pan
Heat 20g butter, 2 tbsp coconut and 3 tbsp almond flakes in small saucepan, stir until almonds just start to brown, spoon randomly over top of cake, remove cake from pan
MY BRETON BUTTER COOKIES
These are sold everywhere in Brittany, there is not a household without a few packets. The homemade version does not look like the traditional professionally baked cookies but is even more delicious. They are usually made with the famous half-salted butter from Nantes, but I love them equally when made with regular salted butter.
(24 cookies)
1 1/4 cup cake flour
1 cup self raising flour
6 egg yolks
1 tbsp milk
1 tsp vanilla extract (not essence!)
160g castor sugar
200g salted butter at room temperature
1 extra egg yolk
1 tsp water
Place flour in mixing bowl and make a well in the center
Place egg yolks in well
Cut butter into small cubes and add to egg yolks, add milk, vanilla and castor sugar
Use fork and mix together (starting from center) until dough forms
Dust hands with extra flour and shape into ball, cover and refrigerate for at least 90 minutes
Line 1 or 2 baking sheets with baking paper
Cut dough into quarters, place 1 quarter between 2 sheets of baking paper, sprinkle with extra flour and roll out until quite thin
Use champagne glass to cut out cookies, use knife and lightly draw diagonal lines to create diamond pattern on top of each cookie
Whisk extra egg yolk with 1 tsp water, use finger to lightly rub small amount of egg yolk on top of each cookie
Bake in oven at 170˚C (fan) until edges just start to brown, about 8 minutes
Remove from oven, let stand for 5 minutes, transfer to wire rack to cool completely
YOGURT + RICOTTA CREAM with VANILLA CHIA SEED COOKIES
This is a perfect little teatime dessert. Not too sweet at all. And it gives me the opportunity to show off all the beautiful teacups hiding in the storeroom!
(6 servings)
COOKIES:
(30 cookies)
150g soft butter
1/2 cup light brown sugar
2 tsp vanilla extract
2 cups self raising flour
pinch of salt
finely grated zest of half a lemon (about one heaped tablespoon)
3 tsp chia seeds
1 heaped tbsp fine desiccated coconut (or ground almonds or raw oats)
2 tsp grapeseed oil
Cream butter, sugar and vanilla together in mixing bowl
Add flour and salt and mix until just combined
Add zest, chia seeds, coconut and grapeseed oil and mix
Use hands and shape dough into ball, cover bowl with cloth and refrigerate for 20 minutes
Shape heaped teaspoons of dough into perfectly round 2,5cm balls (press dough firmly together), gently flatten with hands and arrange on lined baking sheet (10 to 12 at a time)
Bake in oven at 170˚C (fan) for 9 minutes
Remove from oven and let stand for 5 minutes
Arrange on wire rack to cool completely
Store in airtight container until needed
YOGHURT + RICOTTA CREAM:
250g ricotta
150g thick natural yoghurt
1 tbsp honey
1 tbsp castor sugar
seeds of 1 vanilla pod
24 red seedless grapes
24 fresh raspberries
6 fresh cherries
Combine ricotta, yoghurt, honey, castor sugar and vanilla seeds in mixing bowl
Whisk until smooth, cover and refrigerate for at least 1 hour (This is an important step in developing the real vanilla flavour!)
Just before serving, place 3 grapes and 3 raspberries inside each of 6 teacups
Spoon 2 tablespoons of the ricotta mixture on top of the fruit in each teacup
Slice remaining grapes in half and use with remaining raspberries and cherries to decorate each dessert
Carefully place one VANILLA CHIA SEED COOKIE on top of each dessert and serve
Extra cookies and be served on the side, enjoyed on their own or wrapped in serviettes for guests to take home
LIGHTLY SALTED MARMALADE + CHOCOLATE COOKIES
Currently, these are the absolute favourites at rehearsals, at teatime and as gifts. These marvels were born because I have all or most of these ingredients in my kitchen at all times.
125g soft butter
1/2 cup plus tbsp light brown sugar
1 tsp vanilla extract
2 heaped tbsp orange marmalade
finely grated zest of 1 orange
2 tbsp fresh orange juice
1 tbsp orange liqueur
2 cups self raising flour
1 heaped tbsp raw oats
1 tsp baking powder
1/2 tsp sea salt
100g excellent dark chocolate, chopped
100g walnuts, roughly chopped
Cream butter, sugar, vanilla and marmalade together in mixing bowl
Stir in zest, juice and liqueur
Add flour, oats, baking powder and salt, mix until just smooth
Mix in chocolate and walnuts
Shape dough into ball, cover with plate or cloth or anything earth-friendly and refrigerate for 15 to 20 minutes
Line 2 baking sheets with baking paper
Roll dough into 3cm balls
Arrange 8 balls on each baking sheet, gently flatten with fork
Bake in oven at 170ºC (fan) for 9 minutes
Remove from oven and let stand for 5 minutes
Arrange on wire rack to cool completely
WHITE CHOCOLATE + BLUEBERRY COOKIES
These cookies are straight from a very old storybook, they look and taste like magic. Baking with fresh fruit is messy and irresistible. In a world of priorities, responsibilities, schedules and conflict, we need moments of perfect joy. I do. Every day. All the time.
120g soft butter
2/4 cup light brown sugar
2 tsp vanilla extract
1 egg
2 cups plus 2 tbsp self raising flour
1 tsp baking powder
generous pinch of salt
1/2 cup raw oats
juice and finely grated zest of 1 lemon
1/4 cup milk
120g white chocolate, chopped
125g fresh blueberries (about 1 1/2 cup)
Cream together butter, sugar and vanilla extract in mixing bowl
Beat in egg
Add flour, baking powder and salt, mix until just combined
Mix in oats, lemon juice, zest and milk
Stir in chocolate, gently stir in blueberries
Cover and refrigerate for 1 hour
Scoop out tablespoons of dough and lightly press into balls
Place 6 to 8 cookies at a time on lined baking tray
Bake in oven at 170˚C (fan) until golden brown, about 12 minutes
Remove from oven and let rest for 5 minutes
Transfer to wire rack to cool completely
Store in airtight container and serve within a day or two
SULTANA GINGER SCONES WITH BRANDY CREAM
I eat scones once a year or even less, simply because the ones you buy in shops taste like shops, the ones you get in restaurants are mostly too big and taste like absolutely nothing and the ones you get at friends’ homes are usually too dense. When I do make them, I use a very classic recipe and then I add things to give flavour, colour, texture and some excitement. These are wonderful and basically flop proof.
250g self raising flour
1 tsp baking powder
generous pinch of salt
1/2 tsp ground cinnamon
90g butter, cut into small cubes
3 tbsp castor sugar
175ml full cream milk
1 tsp vanilla extract
finely grated zest of 1/2 lemon
1 tsp lemon juice
2 heaped tsp finely grated fresh ginger
1/2 cup golden sultanas
extra flour for dusting
citrus marmalade
*Brandy Cream
very thin strips of fresh or crystalised orange zest
Mix together self raisng flour, baking powder, salt and cinnamon in medium to large mixing bowl
Add cubed butter and use hands to rub mixture until crumbs form, stir in castor sugar
Heat milk for a few seconds until lukewarm, add vanilla, lemon zest and juice and let stand for one or two minutes
Make a well in the centre of the flour, add milk mixture and mix with knife or metal spoon until dough forms, DO NOT overmix
Mix in ginger and sultanas
Dust working surface generously with extra flour, spoon the dough onto the flour and dust with more flour
Gently push dough with hands until about 2,5 cm thick
Use a 5,5 cm round cutter or glass to cut out 12 scones
Place on lightly greased oven tray and bake in oven at 190˚C (fan) for 10 minutes, remove from oven and let cool
Break open or cut scones and top each half with citrus marmalade and *Brandy Cream
Garnish with orange zest
*Brandy Cream:
250ml fresh cream
2 tbsp castor sugar
1 tbsp brandy or Cognac
Whisk together ingredients until soft peaks form
SPICY DATE + CHOCOLATE CAKE
My limited knowledge of baking, my devotion to apples, my recollection of a few memorable cakes and my love of cinnamon and ginger, that is what led me to concoct this treat on a very cold day. And it turned out to be one of the best things I have ever tasted. May I one day not only be remembered for the brown rice and lentil diet, the golden desert costume and my short temper, but also for this cake. I will serve this again and again.
110g dates, chopped
1 tsp bicarbonate of soda
3/4 cup boiling water
100g soft butter
3/4 cup sugar
3 eggs
1 1/4 cup plus 1 heaped tbsp self raising flour
1 1/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 green apple
zest of 1/2 orange, finely grated
2 tsp finely grated fresh ginger
100g dark chocolate, chopped
extra flour for cake tin
2 heaped tbsp chopped walnuts
1 tbsp extra sugar
Stir chopped dates, bicarbonate of soda and boiling water together in mixing bowl, let cool
In separate mixing bowl, cream butter and sugar together
Add eggs one by one and mix well
Add flour and mix until smooth
Mix in almond flour, baking powder, salt and cinnamon
Add date mixture and stir
Roughly grate apple and stir into batter
Stir in orange zest, ginger and half the chocolate
Grease 23cm springform cake tine, line and grease bottom, dust with 1 or 2 tsp extra flour, move pan to cover inside with flour, turn over and tap to remove any excess flour
Spoon in batter, smooth top and sprinkle with rest of chocolate
Bake in oven at 170˚C (fan) for 20 minutes, open oven and quickly sprinkle cake with nuts and sugar, close oven and bake for 15 more minutes
Remove from oven and let cool in pan
NO-BAKE ROAD TRIP CINNAMON SLICES WITH DATES, NUTS + GINGER BISCUITS
Over the next few weeks, we have several road trips to theatres and halls in other provinces. These journeys are not always through the most picturesque landscapes and can be tedious and exhausting. Nothing better to keep up the spirits and energy than these no-bake slices. Partly healthy, partly sinful, this recipe is my latest offering to the world of theatre!
125g dates, roughly chopped
100g candied citrus zest (cubed)
100g raw nuts, roughly chopped
1 cup raw oats
60g red glacé cherries, roughly chopped (I add them for colour)
200g ginger biscuits, chopped
320g white chocolate
160 milk chocolate
40g butter
1/2 tsp sea salt
2 tsp ground cinnamon
Place first 6 ingredients in large mixing bowl and mix well
Break chocolate and place in heatproof glass bowl, place on top of small saucepan with lightly simmering water (bowl should not touch water)
Add butter and stir until chocolate has melted
Remove from heat and stir in cinnamon and salt
Add to mixture in large bowl and mix well
Line 23cm x 30cm baking tray or rectangular cake tin with baking paper
Spoon mixture in small heaps onto baking paper
Press down as evenly as possible, cover and refrigerate for at least 3 hours
Cut into squares with very sharp knife
SOUR CREAM VANILLA POUND CAKES
Sour cream gives these cakes great flavour, but still they are light and airy. The flavour improves overnight and The Mascarpone Cream can also be made ahead of time, perfect for entertaining without stress. Not using buttercream or piped icing makes these effortless storybook cakes look homemade and inviting, I would not attempt any baking that requires hours of work or intricate decoration!
(16 cakes)
110g soft butter
1 cup sugar
2 tsp vanilla extract
3 eggs, separated
2 cups self raising flour
1 tsp baking powder
1 heaped tsp ground almonds
pinch of salt
170ml sour cream
finely grated zest of 1 lemon
fresh raspberries
fresh strawberries cut lengthwise in halves
fresh edible flowers
Cream butter, sugar and vanilla together in large mixing bowl
Mix in egg yolks
Add flour, baking powder, ground almond and salt, mix until just combined
Stir in sour cream and lemon zest
Whisk egg whites in separate bowl until soft peaks form, fold into cake batter
Line 8 standard muffin pans with paper cupcake holders, fill between 1/2 and 2/3 with batter
Bake in oven at 165˚C (fan) until golden, about 18 minutes, rotating pan after 9 minutes, let cool
Repeat with remaining batter
Store overnight or up to 2 days in airtight container
Just before serving:
Slice cakes horizontally in half, spoon 1 tsp Vanilla Mascarpone Cream in centre of each bottom half, place 4 fresh raspberries around cream
Spoon 1 tsp of Vanilla Mascarpone Cream in center of each top half, gently place oo top of bottom halves, decorate with berries and edible flowers
VANILLA MASCARPONE CREAM
250g mascarpone, left at room temperature for 30 minutes
1/2 tsp vanilla extract or seeds of 1/2 vanilla pod
3 tsp castor sugar
125ml fresh whipping cream
Combine mascarpone, vanilla and 2 tsp castor sugar in mixing bowl, mix until smooth
Whisk cream with 1 tsp castor sugar until soft peaks form, fold into mascarpone, cover and refrigerate until needed
BLUEBERRY CHEESECAKES
For some reason, small individual cheesecakes take much less effort to make than the full-sized version, can be served at any time and are perfect vehicles for fresh fruit. I am in love with unbaked cheesecake, but these ones take no time to bake and stay creamy once cooled. Serve with a mixture of blueberry compote and fresh blueberries. The world needs this kind of joy.
160g digestive oatmeal biscuits
45g salted butter, melted
250g cream cheese (full cream) at room temperature
125g crème fraîche at room temperature
seeds of 1 vanilla pod
70g castor sugar
finely grated zest of 1/2 lemon
1 tsp lemon juice
300g fresh blueberries plus 12 extra blueberries
1 tbsp water
juice of 1/2 lemon
2 heaped tbsp castor sugar
To make the crusts, crumb biscuits in mixing bowl, add melted butter and mix well
Line 12 standard muffin pans with paper cups or liners, spoon 1 tbsp crust mixture into each cup, press down with teaspoon
Bake in oven a 170˚C (fan) for 5 minutes, let cool
Combine cream cheese, crème fraîche and vanilla seeds in mixing bowl, beat with electric hand mixer until smooth
Add castor sugar and lemon zest, beat until light and smooth
Spoon 1 tbsp cream cheese mixture on top of each crust and smooth top, press down 1 blueberry in the centre of each cheesecake, making sure it is covered with cream cheese mixture
Bake cheesecakes in oven at 170˚C (fan) until just golden, about 18 minutes, let cool, cover and refrigerate overnight (or at least a few hours) until 10 minutes before serving
Place 200g blueberries, juice of 1/2 lemon and 2 heaped tbsp castor sugar in small saucepan, bring to a boil, lower heat and let simmer until blueberries just start bursting and syrup starts thickening, about 3 minutes.
Remove from heat, let cool, add 100g remaining fresh blueberries, gently mix, cover and refrigerate until 10 minutes before serving
To serve: Remove paper liners and place cheesecakes on serving plates, spoon berries and syrup on top of each cheesecake
ESPRESSO, CHOC CHIP + CHERRY COOKIES
These end-of-year cookies are absolutely beautiful, flavourful and festive! They can only be made during the few weeks that fresh (Never use imported fruit!) cherries are available. Do it now!
(20 cookies)
120g soft butter
3/4 light brown sugar
1 shot espresso or 30ml really strong coffee
2 tsp vanilla extract
1/4 tsp salt
2 1/2 cups self raising flour
1 tsp baking powder
1 heaped tbsp raw oats
100g dark chocolate, chopped
2/3 cup roughly chopped fresh cherries
Cream butter and sugar together in mixing bowl
Stir in espresso, vanilla and salt
Add flour, baking powder and oats, mix until smooth
Mix in chocolate, mix in cherries
Use hands to shape 3,5 cm balls
Place 8 balls on lined baking tray, gently press down with fork, just a little!
Bake in oven at 170˚C (fan) for 10 to 11 minutes
Remove from oven and let stand for 5 minutes
Carefully transfer to wire rack to cool completely
Store in airtight container, serve within 2 days
CHAMPAGNE GAUFRES
These French waffles are usually made with white wine, but I found that some good champagne (not sparkling wine!) turn them into really special, light and festive treats. They can be served with sweet or savoury accompaniments, but after all these years I still prefer them with just a few drops of honey.
2 eggs
3/4 cup French champagne
3/4 cup water
1 1/2 cups self raising flour
1 tsp salt
250g Gruyère or Gouda, finely grated
grapeseed oil
honey
Beat eggs in mixing bowl, whisk in water and champagne
Combine flour and salt in separate mixing bowl
Add egg mixture and start mixing with a fork into a smooth batter
Stir in cheese
Cover and refrigerate for at least 30 minutes
Heat small amounts of oil in pan
Spoon tablespoon of batter into pan, 2 or 3 waffles at a time
Fry over medium heat until golden brown on both sides
Drizzle with honey and serve warm or at room temperature
BISHOP’S BREAD
Made hundreds of years ago by settlers when receiving priests or other travellers on their remote farms. They simply added some sweetening agent and spice to their bread dough and presented this as a sweet treat or parting gift. Later, in more fortunate times, many other ingredients were added, nuts, sultanas, raisings, orange or lime zest, extra spices, dried fruit or chocolate. I love the original version (I do add vanilla!), it is shockingly delicious and a surprise to all who taste it for the first time. Cut into squares and place inside a keepsake container, a wonderful gift!
1 1/2 cup self raising flour
1 tbsp baking powder
(not really needed when not adding any extra ingredients)
1 tsp ground cinnamon
1 cup light brown sugar
pinch of salt
1/2 cup soft butter
1 tbsp grapeseed oil if needed
1/2 cup milk
1 tbsp vanilla extract
1 egg
finely grated zest of 1 lemon
1 tbsp lemon juice
Mix flour, baking powder, cinnamon, brown sugar and salt together in large bowl
(I often add 2 tbsp raw oats)
Cut butter into squares and use fingers to work it into the flour mixture until crumbs form, add a few drops of grapeseed oil if mixture is too dry
Keep 1/4 cup crumbs aside
Add milk, vanilla, egg, zest, juice to rest of crumb mixture
Use fork and mix until almost smooth batter forms
Line bottom of 22cm square cake tin with baking paper
(Lightly butter sides if pan is not non-stick)
Spoon batter into cake tin and smooth top, sprinkle with 1/4 cup crumbs
Bake in oven at 170˚C (fan) until golden brown, about 25 minutes
Let cool, cut into squares
DON’T WORRY ENERGY BARS
These go on tour. They provide energy, joy, comfort and moments of relief. Except for the peanut butter (loved by the crew), they contain everything I enjoy!
200g milk chocolate, chopped
200 dark chocolate, chopped
2 tbsp peanut butter
150g ginger biscuits, broken
1 cup raw oats
1/2 cup almond flakes
1/2 cup desiccated coconut, lightly roasted
1/2 cup dried sultanas
generous pinch of sea salt
Line 21cm x 21cm square cake tin with baking paper, leaving “handles” on two opposite sides
Place in heat resistant bowl, place on top of saucepan with simmering water, bowl should not touch the water
Stir until chocolate starts to melt, add peanut butter, stir until smooth
Remove from heat and mix in broken biscuits
Add oats, almonds and coconut, mix well
Stir in sultanas and salt
Spoon small amounts into lined cake tin to cover entire bottom, press down and create a smooth top
Cover and refrigerate for 4 hours
Cut into squares, wrap in baking paper
CITRUS TARTS
I am a musician, I tour, write books and work like a machine, food is my comfort, I do not have to make pie crust or little tarts cases. And I never have. Until a friend gave me this pie crust recipe, really, really easy to make and absolutely delicious, the crust also never breaks or leave crumbs all over the place as some others do. So far these tarts are the only ones I have ever made, the filling is mine, a very simple cheesecake filling. These are a bit rough, I have no patience, but I make them again and again and guests are in heaven. The filling contains no gelatine or other horrors, but the tarts can be cut into perfect halves for smaller servings.
(makes 6 individual 11cm tarts)
CRUST:
1/4 cup castor sugar
80g really soft butter
1 egg
pinch of salt
1 cup cake flour
1/2 cup self raising flour
Cream butter and sugar together in mixing bowl
Whisk in egg
Add salt, cake flour and self raising flour, mix into soft dough, lightly knead for a minute
Cover with lid or cloth and refrigerate for 30 minutes
Divide dough into 2 halves, roll out between sheets of baking paper
Cut into circles large enough to line 6 11cm removable bottom tart tins
Press into corners and sides, cut off any excess dough
Fill with baking marbles (I do not go to the trouble of using baking paper for this), bake in oven at 180˚C (fan) for 10 minutes
Remove marbles and bake for 5 more minutes
Let cool and remove from tart tins
FILLING:
250g cream cheese at room temperature
120ml sour cream at room temperature
1/2 cup castor sugar
juice and finely grated zest of 1/2 lemon
150ml fresh cream
1 tbsp icing sugar
Combine cream cheese and sour cream in mixing bowl, mix until smooth, stir in sugar
Stir in juice and zest
In a separate bowl whisk cream and icing sugar until soft peaks form
Fold into cream cheese mixture, cover and refrigerate until needed
TO ASSEMBLE:
6 naartjies or clementines
4 tbsp citrus marmalade
2 tbsp cognac
Fill tart cases with cream cheese filling
Cut citrus slices lengthwise in halves and arrange, skin side down, on top of each tart (I like to keep some of the filling visible)
Heat marmalade and cognac together in small saucepan to make a syrup, do not let cook, this also does not have to be completely smooth
Drizzle over citrus slices
OLD-TIME OATMEAL + WALNUT COOKIES
Almost fragile and with lots of texture, these look like they come from an old, old storybook and that is why I love them. You can taste the earth, its history and a few of its secrets.
(18 cookies)
1 1/2 cups raw oats
75g walnuts, chopped
60g light brown sugar
4 tbsp grapeseed oil
2 tbsp marmalade
1 1/2 tsp ground cinnamon
1 egg
1 tbsp natural yoghurt
pinch of salt
Mix everything together
Use a teaspoon and spoon small heaps of batter onto lined baking sheet, 6 at a time
Flatten with back of spoon, as thinly as possible
Bake in oven at 170˚C (fan) for 9 minutes
(Edges will be darker than rest of cookie)
Remove from oven and let stand for 5 minutes
Carefully transfer to wire rack to cool completely
Optional: Decorate with strips of preserved orange zest
RUM CAKE FROM LANDES
A really old recipe for an unusual, feather-light, gentle and foolproof cake. Preparation takes some time, but it is absolutely worth the little bit of effort.
250ml full cream milk
90g very fine cornflour
160g sugar
pinch of salt
finely grated zest of 1 lemon
3 tbsp white rum
4 eggs
20g extra sugar
butter and flour for cake tin
Heat milk in saucepan over medium heat
Add cornflour and whisk well
Add sugar, zest and 2 tbsp rum, stir until sauce thickens, do not let boil!
(If sauce starts boiling or lumps start to form, remove from heat and whisk until smooth)
Remove from heat and let cool while preparing eggs
Separate eggs, place yolks in small bowl and whites in mixing bowl
Whisk yolks one at a time into milk mixture
Beat egg white with electric hand mixer until soft peaks form
Add 20g sugar and beat until stiff peaks form
Use metal spoon and gently fold into batter
Grease 22cm springform pan with butter, sprinkle with flour and rotate until bottom and sides have been covered, remove excess flour
Fill oven tray halfway with water for bain-marie
Cover outside of springform pan with 2 layers of foil (PLEASE use recycled foil!)
Spoon batter into springform pan, place in bain-marie and bake at 170˚C (fan) for 80 minutes
Cover loosely with foil after 20 minutes to prevent too much browning
Let cool in pan
Serve lukewarm
LET’S GO! CAKES
(Cinnamon Oat Cake with Coconut Buttercream)
For a picnic, a lunch box, a rehearsal, an informal afternoon tea, a surprise gift, a romantic gesture, a fun visit, any moment that will make somebody’s day better, bake these and take them on a journey! To make your travels easier, place unfrosted cakes in an airtight container and the buttercream in a separate container. For a perfect breakfast muffin, omit frosting and add grated zest of 1 lemon to the batter.
1/2 cup grapeseed oil
2 eggs
1/2 cup light brown sugar
3/4 cup thick natural yoghurt
1 tsp vanilla extract
1 heaped tsp ground cinnamon
pinch of salt
2 cups self raising flour
1 tsp baking powder
3/4 cup raw oats
1 tbsp desiccated coconut
Whisk oil, eggs and sugar together in mixing bowl
Add yoghurt, vanilla, cinnamon and salt, whisk until light and creamy
Add flour, baking powder, oats and coconut, mix until combined
Cover and refrigerate for 1 hour
Line 12 medium muffin pans with cupcake paper cups
Fill cups 3/4 with batter
Bake in oven at 165˚C (fan) until golden brown, about 20 minutes
Remove from oven, let cool
Decorate with Coconut Butter Cream
COCONUT BUTTERCREAM
80g really soft butter
2 tbsp coconut cream
1 tsp vanilla extract
2 1/2 to 3 1/2 cups icing sugar, sifted
Use electric hand mixer and beat together butter and coconut cream
Add vanilla
Gradually add icing sugar and beat until spreadable buttercream forms
Cover and refrigerate until needed
STRAWBERRY PISTACHIO CAKE WITH BAKED CHEESECAKE LAYER
As a high school student, I started a vocal group and every week we practised at somebody else’s house. Sometimes snacks were offered, at one house there was always a remarkable cake or tart or pie waiting for us. One day there was this moist cake, it tasted like strawberries and cream on top of a slightly underbaked but exceptional scone. I have tried to recreate it many times, I have also read a lot about cakes with cheesecake toppings. I added pistachio and a hint of black pepper and finally ended up with this creamy, rustic, textured, old fashioned dessert cake. I suspect many favourite cake recipes and many favourite cheesecake mixtures could lead to endless combinations and variations!
CAKE:
75g soft butter
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup self raising flour plus 2 tsp extra
1 tsp baking powder
100g raw pistachio nuts, chopped
pinch of salt
1/ tsp freshly ground black pepper
1/2 cup full cream natural yoghurt
220g fresh strawberries
Cream butter, castor sugar and vanilla together in mixing bowl
Add eggs and whisk until light and airy
Add 1 1/2 cup flour, baking powder, 80g pistachio nuts (keep 20g aside), salt and black pepper, mix until combined
Stir in yoghurt
Cut strawberries in eighths, mix with 2 tsp flour and gently fold into cake batter
Spoon into lined and greased 22cm springform cake tin and smooth top
CHEESECAKE:
150g cream cheese at room temperature
2 tbsp castor sugar
1 tsp vanilla extract
2 tbsp lemon juice
finely grated zest of 1/2 lemon
Whisk together ingredients until smooth
TO BAKE:
Spoon small dollops of cheesecake mixture onto cake batter
Use very sharp knife and “slice” with circular movement into both the cheesecake layer and the top part of the cake batter to create a textured surface
Bake in oven at 165˚C (fan) for 30minutes
Cover loosely with foil and bake for 15 more minutes or until skewer comes out clean from center of cake
Remove from oven, let cool in pan
Sprinkle with remaining 20g chopped pistachio nuts
BAKED WALNUT, PUMPKIN SEED + FRUIT SQUARES
A good soft sponge or a flaky Pavlova or a melt-the-mouth roulade takes a lot of effort and skill to produce and will guarantee the necessary amount of oohs and aahs around the table, but for as long as I can remember I would much rather be in possession of a bold piece of dense, chewy cake filled with fruit, nuts or pieces of dark chocolate, anything I can eat without a fork or sink my teeth into and be absolutely, completely satisfied. A previous life as a Roman soldier or a Viking warrior? Possibly. Nobody on earth should get to the end of life without ever having been in combat with one of these unusual and mouthwatering pieces of cake. Do it now!
3 cups really soft dried fruit like peaches, pears, prunes, apples and apricots
1 cup golden sultanas
1 cup walnuts, roughly chopped
1 cup pumpkin seeds, roughly chopped
1 cup self raising flour
1 cup almond flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 heaped tsp ground cinnamon
4/5 cup light brown sugar
pinch of salt
3 eggs
3 tbsp grapeseed oil
1 tsp vanilla extract
2 tbsp brandy, cognac or rum
Cut fruit into small pieces (not too small, quarters or eights)
Place fruit in mixing bowl with sultanas, chopped nuts and pumpkin seeds
Add self raising flour, almond flour, baking powder, bicarbonate of soda, cinnamon, sugar and salt, mix with spoon or hands until every piece of fruit is covered
Whisk eggs, oil, vanilla extract and brandy together in separate bowl
Add to fruit mixture and mix well, this is not a wet or smooth batter, more of a crumble
Line bottom of square 22cm x 22cm cake tin with baking paper, grease sides
Spoon batter into cake tin and press down lightly, leaving top slightly uneven
Bake in oven at 150˚C (fan) for 50 to 55 minutes, covering loosely with foil after 25 minutes
Let cool in pan
Carefully remove from pan and cut into 16 squares with very sharp finely serrated knife
ALMOND ORANGE DELIVERY CAKE WITH CHOCOLATE TRUFFLE FROSTING
This thing nearly kills me every time (much more effort than I am used to), but it is worth it. I add vanilla and cinnamon to a typical orange cake mixture and I also drizzle the warm cake with as much fresh orange juice as it can take. I make a cream cheese frosting and add real dark chocolate, turning it into a truffle substance that can only be spooned onto the cake. Then I crown it with tiny orange cookies made the night before. Never eat this cake yourself, even if you cannot hear it, it is begging to be delivered. Leave it at a friend’s door. Do not go inside, wave casually from a distance and go home, you are exhausted.
NIGHT-BEFORE MINIATURE ORANGE COOKIES
(20 cookies)
70g soft butter
1/3 cup castor sugar
1 egg
pinch of salt
1 cup self raising flour
1/2 tsp baking powder
1 heaped tbsp almond flour
finely grated zest of 1/2 orange
juice of 1/2 orange (1/4 cup)
Cream butter and sugar together in mixing bowl
Add egg and salt, use fork to mix well
Mix in self raising flour and almond flour and baking powder
Add orange zest and juice, mix until smooth
Line oven tray with baking powder
Use 2 teaspoons to shape 1 tsp of batter into a perfectly round ball, drop onto baking tray
Bake 10 cookies at a time in oven at 170˚C (fan) until golden, 7 to 8 minutes
Remove from oven and let rest for 5 minutes
Transfer to wire rack to cool completely
Store in airtight container until needed
CAKE:
3 medium-sized oranges
5 eggs
1 1/4 cup castor sugar
3 cups almond flour
1 tsp baking powder
pinch of salt
1 tsp ground cinnamon
seeds from 1 vanilla pod
Place 2 oranges in saucepan, cover completely with boiling water, let boil for 10 minutes, discard water and cover oranges with clean boiling water, let boil for 10 minutes, repeat process one
more time.
Remove oranges from water and let cool
Cut 1 1/2 oranges into small pieces, discard the rest
Place in small bowl, use hand blender and purée orange pieces
Using electric beater, beat eggs and sugar together in large mixing bowl for 3 minutes
Fold in almond flour, baking powder, salt, cinnamon and vanilla seeds, take care not to overwork batter
Fold in orange pulp
Line and grease 22cm springform pan
Pour batter into pan and bake in oven at 155˚C (fan) for 70 minutes
IMPORTANT: Loosely cover cake with foil after 30 minutes of baking
Remove from oven, drizzle 4 tbsp juice squeezed from third orange over warm cake, let cool completely in pan
CHOCOLATE TRUFFLE FROSTING:
300g cream cheese at room temperature
75g soft butter
1 tsp vanilla extract
2 tbsp orange liqueur
1 cup icing sugar
1 heaped tbsp natural cocoa powder
100g good dark chocolate (70% cocoa solids)
Place cream cheese and butter in mixing bowl and mix together until completely smooth
Mix in vanilla and liqueur
Add sieved icing sugar and cocoa powder and mix until smooth
Break chocolate into pieces and stir in glass bowl over saucepan with steaming water until melted, let cool one or two minutes, stir into cream cheese mixture
(Note: Depending on the type of the cream cheese or the quality of the chocolate, the frosting can get really dense, in that case, mix in a tbsp of hot water.)
TO SERVE:
Transfer cooled cake onto serving plate
Spoon teaspoons of frosting on top to cover entire surface
Arrange 9 or 10 cookies in a circle around the top
BUILDER’S BRAIN COOKIES or BETTER DAY COOKIES or WARRIOR COOKIES
Three things I always have in the house: dark chocolate, oats and citrus zest, preserved or fresh. And when a day does not go well, I will inevitably start baking cookies. Not only the taste of them but also the making and the perfume of it all will bring some wellness into my being. With my hands full of dough I will strategize, reload and rebuild. Join me, fellow soldiers, this is the road to victory!
(16 cookies)
200g really soft butter
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/2 cup self raising flour
1 tsp baking powder
1 tsp ground cinnamon
pinch of salt
1 cup oats
60g sugared/candied citrus zest
100g dark chocolate
Cream butter, brown sugar and vanilla together in mixing bowl
Add flour, baking powder, cinnamon and salt, mix well
Mix in oats
Cut chocolate with serrated knife into tiny pieces, add to mixture
Roll dough into 4 cm balls, flatten between palms
Line oven tray with baking paper
Place 6 balls on tray, gently press down with a fork to create texture
Bake in oven at 170˚C (fan) for to 10 minutes (do not let them brown too much, the oats will get a burnt taste)
Remove from oven and let rest for 5 minutes (cookies will still be really soft)
Place on wire rack and let cool completely
BLONDE ENERGY SQUARES
Ever been at a day-long stage rehearsal or film shoot? That late afternoon slump can destroy life-long friendships and damage decade-long relationships. I have always carried bags of energy bars with me, but these overpriced, overpackaged and oversugared favourites are damaging in too many ways, so I started making my own. The combination of good dark chocolate, raw oats and dried fruit is too perfect to mess with, so that has always been the basis of my creations and many have loved it, but since I have started adding peanut butter (the one thing I cannot stand!), EVERYBODY loves it. These squares are made with white chocolate and cranberries.
220g white chocolate
220g milk chocolate
2 heaped tbsp peanut butter
1/2 tsp sea salt
200g digestive biscuits, chopped (Yes, I chop them!)
100g mixed raw nuts
1 cup oats (not the instant rubbish)
1/2 cup desiccated coconut
1/2 cup dried cranberries
Melt chocolate in glass mixing bowl over steaming water
Stir in peanut butter, remove from heat
Stir in rest of ingredients, starting with the biscuits
Line 22cm square pan with baking paper, allowing excess paper on 2 sides
Press down mixture in pan, try to get top as even as possible
Refrigerate for 3 hours
Cut into squares
PANCAKES WITH DARK CHOCOLATE, BLACK PEPPER + ROSEMARY
These pancakes were born to sacrifice themselves on the breakfast plate, but for those of us who do not really like the sweet treat breakfast, they are equally perfect for teatime, coffee break, lifting of the spirits, dessert, unexpected guests or as bribes.
(about 16 pancakes)
450ml full cream milk
2 tbsp lemon juice
2 eggs
1 tsp vanilla extract
3 tbsp sugar
2 cups self raising flour
pinch of salt
100g good dark chocolate
1/2 tsp freshly ground black pepper
1 tsp finely chopped rosemary (no more than 1 tsp!)
grapeseed oil for pan
honey
Stir milk and lemon juice together in a mixing bowl and let stand for a few minutes Whisk in eggs, vanilla and sugar
Add flour and salt, whisk until combined
Use serrated knife and cut chocolate into small pieces
Stir into batter with black pepper and rosemary
Brush pan with grapeseed oil
Heat pan over low heat and spoon in 2 tbsp batter for each pancake, 2 pancakes at a time
Do not turn over until bubbles form on top
Remove from pan when golden brown on both sides, drizzle with honey
(Taste the first pancake and add more black pepper if prefered)
DATE + RUM POUND CAKE
On the rare occasions King Rum and Queen Rum sit down together for a teatime treat, they have anything but tea. Golden sultanas, sweet dates, real vanilla, dark rum and fresh ginger create a seductive darkness that cannot be found in any commercial establishment, ordinary man is too afraid of the history and satisfaction the Kingdom Of Rum offers.
1 cup golden sultanas
1/4 cup and 1 tbsp dark rum
1 cup light brown sugar
1/2 cup grapeseed or olive oil
1 tsp vanilla extract
generous pinch of salt
3 eggs
2 cups plus 1 tbsp self raising flour
1 tsp baking powder
1 tbsp fresh cream
1 cup roughly chopped dates
1 tsp finely grated fresh ginger
butter and flour for loaf pan
2 tbsp dark rum for drizzling
Soak sultanas overnight in rum
Whisk together sugar and oil in large mixing bowl
Whisk in eggs on by one
Add vanilla and pinch of salt and whisk well
Add flour and baking powder and mix until smooth
Mix in cream, dates and ginger
Add sultanas and any liquid there still might be
Mix until fruit is evenly distributed
Grease a medium loaf pan with butter
Sprinkle with flour and move pan around until bottom and sides are covered, shake out excess flour
Pour in batter, gently smooth top
Bake in oven at 170˚C (fan) for 60 tot 65 minutes
Cover loosely with foil when cake starts browning
(Skewer inserted in the middle of cake should come out clean, otherwise return cake to oven for a few more minutes)
Let rest for a minute or two before removing from pan
Drizzle with extra rum and let cool on wire rack
CHOC DUST + LIME CHEESECAKE
The combination of dark chocolate and lime was unknown to me until a bought such a slab of chocolate in France, mainly for the beautiful packaging. I loved the taste but could immediately think of 10 people who would not be ready for this. I decided to try it in a no-bake cheesecake and it is absolutely perfect. This unusual cake is made even better by adding a gluten-free crust with pecan nuts, oats and sea salt. This one is a winner, I HAVE WITNESSES!
CRUST:
100g gluten-free chocolate sandwich cookies
100g pecan nuts, finely copped
40g oats
1 tbsp light brown sugar
1/4 tsp sea salt
85g butter, melted
Place cookies in a bag and pound with a roller until finely crumbled
Place in mixing bowl, add rest of ingredients
Mix well and press down on the bottom of a 22cm non-stick springform pan
(I spray the pan very lightly with oil)
Bake in oven at 170˚C (fan) for 7 minutes
Let cool and place in refrigerator until needed
FILLING:
500g Philadelphia cream cheese at room temperature
100g Greek yoghurt
1/2 cup castor sugar
1 tsp vanilla extract
1 tsp lime juice
finely grated zest of 1 lime
100g dark chocolate (70% cocoa solids)
250ml fresh whipping cream, very cold
2 tbsp icing sugar
Combine cream cheese, yoghurt, castor sugar and vanilla in mixing bowl, mix until smooth
Stir in juice and zest
Grate 80g dark chocolate (use coarse side of grater) and stir into cream cheese mixture, keep 20g chocolate aside for dusting finished cake
Beat cream with icing sugar in a separate bowl until soft peaks form and into fold cream cheese mixture
Spoon onto cookie crust, smooth top, cover and refrigerate overnight
Remove cake from refrigerator a few minutes before serving
Grate 20g dark chocolate over top
CHILDHOOD PICTURE BOOK BLACKBERRY CAKE (KLEINTYD SE MOERBEIKOEK NOW BAKED WITH BLACKBERRIES!)
Blackberries are like really friendly cousins, you only see them once a year and then they disappear for a very long time. This happened throughout my childhood - both the blackberries and the cousins appeared at the same time at Grandmother’s house in Wellington. We would eat the ripe and almost warm berries straight off the trees, the ones we could never reach would be used by Grandmother in many different ways. This cake reminds me of the pictures in my storybooks, golden, full of fruit and often with some cracks on top. Grandmother only made this cake a few times and I never got the recipe, I concoct it from many other recipes, but it looks and tastes exactly like her version and every good memory is still brought back.
1 cup sugar
110g salted butter
3 eggs
1 cup thick natural yoghurt
seeds of 1 vanilla pod (or 2 tsp vanilla extract)
juice and finely grated zest of 1 lemon
2 cups self raising flour
1 tsp baking powder
1/2 cup almond flour
generous pinch of salt
350g fresh blackberries
1 tsp (extra) flour
1 tbsp (extra sugar)
Do not preheat oven
Whisk butter and sugar together until creamy
Whisk in eggs, yoghurt, vanilla, juice and zest
In a separate bowl, mix together flour, baking powder, almond flour and salt
Add to wet ingredients and mix until batter is smooth
Spoon half the batter onto the bottom of a greased and lined 22cm springform pan
Toss half the blackberries with 1 tsp flour and arrange on top of batter in pan
(This will not prevent large berries from sinking to the bottom, not to worry, every slice will still be spectacular and colourful) )
Spoon rest of the batter over blackberries
Arrange rest of blackberries on top
Turn oven on at 160˚C (fan) and let cake rest until oven is ready
Sprinkle one tbsp of sugar over top of cake and bake for 70 minutes
Loosely cover cake with foil after 30 minutes if cake starts to brown too quickly
Remove from oven and let cool in pan
SOFT FIG AND LEMON COOKIES FROM AN UNTOLD FABLE
If I had children, I would have named them Fig and Lemon. Two of the best flavours on earth come together in these cookies which you will make with patience, careful movements and gentle hands, treating them like fat little cherubs. Once baked, rested and cooled, they will be devoured by the monster that has been waiting inside of you. Double the recipe if you care at all about family or friends.
(22 – 24 cookies)
1 cup grapeseed oil
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/2 cup selfraising flour
1 tsp baking powder
1/4 tsp seasalt (three times more than the usual pinch, but any less and you lose a lot of flavour, too much and you have a disaster)
1 cup oats
finely grated zest of 1 lemon
juice of 1/2 lemon
10 soft dried figs (225g), finely chopped
Whisk oil, sugar and vanilla together in mixing bowl
Sir in flour, baking powder and salt
Stir in oats, mixture will feel too crumbly, do not worry
Add lemon zest and juice and mix well
Use fist to push dough down onto bottom of mixing bowl
Shape into a ball, cover and refrigerate for at least 3 hours
(As the dough does not contain butter or egg – I’m trying to avoid the vegan word –
the gluten in the flour is the only binding agent, so a long resting time is good)
Break or slice off small pieces of dough (it will still be quite crumbly!) and firmly press into 4cm round balls, gently flatten between palms and place on lined baking tray, 8 to 10 at a time
Bake in oven at 170˚C (fan) for 11 minutes
Remove from oven and let stand for 5 minutes (cookies will still be really soft)
Carefully transfer to wire rack to cool completely
RED WINE CHOCOLATE COOKIES
I have baked these cookies many times and have never known how many this recipe should produce as I eat half the dough. That is after all one of the reasons for baking cookies. This unusual, almost elastic dough is possibly the most delicious cookie dough on earth. And now, finally, using Lautus de-alcoholised red wine, everybody can enjoy this. Every child on earth should taste this dough at least once! Somebody should produce an ice-cream with this flavour!
120g very soft butter
3/4 cup light brown sugar
1 egg
1 tsp vanilla extract
1/2 cup Lautus de-alcoholised red wine
2 cups self raising flour
1 tsp baking powder
1/2 tsp ground cinnamon
3 heaped tbsp good cocoa powder
pinch of salt
100g% dark chocolate
12 glacé cherries
white sugar
In a large mixing bowl, whisk together butter, sugar, egg, vanilla extract and red wine
Add flour, baking powder, cinnamon and cocoa powder and salt, mix until smooth
Use serrated knife and cut chocolate into tiny shards, mix into batter
Cut cherries into eights, mix into batter
Spoon 8 heaped teaspoons batter onto lined baking tray, as far apart as possible
Gently press down using fork
Just before putting cookies in oven, sprinkle with some white sugar
Bake in oven at 170˚C (fan) for 9 to 10 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack and let cool completely
BROWN BREAD CROSTINI WITH APPLES, BRIE + GIN SYRUP
I have served these crostini at breakfast, teatime, cocktail hour and midnight. Whenever they appear, that is the best time of your day
(24 crostini)
8 slices brown bread
5 tbsp grapeseed oil
2 green apples
2 tbsp dark brown sugar
6 tbsp gin
3 tbsp water
1 cinnamon stick
2 cloves
2 star anise
2 cardamom seeds
100g Brie
freshly ground black pepper
50 pistachio nuts, chopped
Use a champagne flute or glass with 5 cm mouth to cut 24 circles of bread
(Dry rest of bread and process into crumbs, store in airtight container)
Brush circles on both sides with pecan oil
Fry 12 at a time in hot pan until golden brown on both sides
(Can be kept in airtight container for 1 to 2 days)
Cut apples into slices and cut slices into small cubes
Heat sugar, gin, water, cinnamon, cloves, star anise and cardamom in large pan
Add apple cubes and let simmer until syrup starts thickening, you will need 24 drops of syrup, do not let syrup thicken too much
Spoon drop of syrup in center of each crostini
Place apple cube on top
Cut Brie into small triangles and place next to apple
Scorch brie with kitchen torch for a few seconds
Season with pepper and sprinkle with pistachio
ALL YEAR CHRISTMAS COOKIES
I know everybody says the same thing and everybody had the best grandmother and the best cookie recipe and you can still taste Christmas in every bite. Fine, but it is true of this recipe too!
(24 cookies)
160g soft butter
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg, beaten
2 cups self raising flour
1 tsp baking powder
pinch of salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 tbsp brandy
1 cup dried cranberries (chopped if preferred)
50g candied citrus zest
8 red glacé cherries, quartered
8 yellow glacé cherries, quartered
8 green glacé cherries, quartered
Cream sugar and butter together
(I regularly replace the butter with grapeseed oil, start with 1/2 cup, add more if needed to get the right consistency)
Beat in vanilla and egg
Add flour, baking powder, salt, cinnamon, ginger and cloves, mix until smooth
Add brandy, cranberries, zest and cherries, mix until combined
Use 2 teaspoons and place 4cm heaps of dough on a lined baking tray,
6 to 8 at a time
Bake in oven at 170˚C (fan) for about 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
Repeat process
These cookies are very soft when they come out of the oven!
And they stay chewy after cooling!
CINNAMON COOKIES
We used to call these Tough Time Cookies or Thank You Cookies, my grandmother made then whenever there was an emergency, a bake sale or simply very few ingredients in the house. These have been life-long favourites, people are always shocked when they learn how simple this recipe is. I cannot tell you how many cookies you get from one batch, we eat them straight from the oven, lukewarm and cooled, there has never been an opportunity to count them.
300g self raising flour
150g castor sugar
2 tbsp ground cinnamon
pinch of salt
225 soft butter
1 tsp vanilla extract
1 cup raisins, chopped
Mix flour, sugar, cinnamon and salt together
Use fingers to mix in butter
Mix in vanilla, mix in raisins
Shape dough into ball, cover and refrigerate for 2 hours
Roll into balls of 4 cm each
Arrange 8 on lined baking tray
Bake in oven at 170˚C (fan) for 8 to 10 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
Repeat process
By the way: All cookies made in my kitchen start with the creaming of butter and sugar or the whisking together of oil and sugar, there is no reason these get made the other way round,
they simply do.
PROPERTY COOKIES
The best-smelling cookies I know, anyone who needs to be attracted (for any reason!) will come running. I have no idea how an estate agent runs a business without these.
(28 cookies)
200g soft butter
3/4 cup light brown sugar
2 tsp vanilla extract
1 tsp almond extract
1 cup chopped almonds
1 1/2 cup self raising flour
1 tsp baking powder
pinch of salt
1 cup desiccated coconut
100g dark chocolate, chopped
100g milk chocolate, chopped
Cream butter, sugar, vanilla extract and almond extract
Stir in chopped almonds
Add flour, baking powder and salt, mix until smooth
Mix in coconut and chocolate
Roll into balls of 3 cm
Arrange 8 balls at a time on a lined baking tray
Bake in oven at 170˚C for 8 to 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack and let cool
MACADAMIA APRICOT COOKIES
Macadamia nuts, the most neglected of all the nuts, add a subtle saltiness to the apricot and white chocolate, a classic combination from my grandmother’s legendary cookie tin!
(26 cookies)
125g soft butter
1/2 cup light brown sugar
2 tsp vanilla extract
1 egg, beaten
1 1/2 cup self raising flour
1 tsp baking powder
pinch of salt
1 tbsp bourbon
150g dried apricots, chopped
100g macadamia nuts, chopped
100g white chocolate, chopped
Cream butter, sugar and vanilla together in mixing bowl
Whisk in egg
Stir in flour, baking powder and salt
Mix in bourbon
Add apricots, nuts and white chocolate,
Use teaspoon and spoon small heaps of dough onto lined baking tray,
6 to 8 at a time
Bake in oven at 170˚C (fan) until golden, about 9 minutes
Remove from oven and let stand for a few minutes
Gently transfer to a wire rack and let cool completely
SUGAR COOKIES
These days sugar is the nr 1 enemy when it comes to healthy living and proper dieting. To use the word “sugar” in the name a cookie will scare many. But these delights are no more sinful than any other cookies, and dusting them with a little bit of casting sugar simply makes them look as if they are from a fairy tale. Rest your galloping heart.
(20 cookies)
120g soft butter
1/4 cup honey
1/2 cup dark brown sugar
1 tsp vanilla extract
2 tbsp whiskey
1 1/2 cup self raising flour
1 tsp baking powder
pinch of salt
75g all bran flakes
100g dried cranberries, chopped
a few tsp icing sugar
Cream butter, honey and sugar together
Beat in egg, vanilla and whiskey
Stir in all bran flakes
Add cranberries and mix
Line baking tray with baking paper
Place teaspoons of dough on tray, 6 to 8 cookies at a time
Baking in oven at 170˚C (fan) until golden brown, about 8 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
Dust center of each cookie with icing sugar
ORANGE ZEST COOKIES
Do not underestimate these little secrets, they look old-fashioned, but the taste is oh, so modern. They are simply bursting with everything orange.
125g soft butter
2/3 cup light brown sugar
1 tsp vanilla extract
1/2 cup orange marmalade
finely grated zest of 1 orange
2 tbsp orange juice
1 tbsp orange liqueur
1/2 cup candied orange zest (cut into cubes)
2 cups self raising flour
1 tsp baking powder
pinch of salt
1 cup walnuts, roughly chopped
Cream butter, sugar and vanilla together in large mixing bowl
Stir in marmalade, fresh zest, juice and candied zest
Add flour, baking powder and salt, mix until smooth
Mix in walnuts
Use hands and shape dough into ball, cover and refrigerate for 20 minutes
Roll into 3 cm balls
Arrange 8 balls at a time on a lined baking tray, flatten slightly with fork
Bake in oven at 170˚C (fan) until golden brown, 8 to 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
CHOCOLATE PECAN CRATER COOKIES
A really mature, not to sweet, deliciously dark, fantastic looking, sensual treat. Make them while on your own, eat two cookies while they are still lukewarm, place twenty in a glass jar, tie a bow around the neck (the jar’s), eat the final two and then deliver the gift to someone you really, really like.
(24 cookies)
140g soft butter
1/4 cup dark brown sugar
1/4 cup light brown sugar
1/2 cup whiskey
1 tsp vanilla extract
1 cup self raising flour
1 tsp baking powder
2 tbsp cocoa powder
80 milk chocolate, chopped
100g pecan nuts, roughly choppped
1/2 cup white sugar
1/2 cup icing sugar
Cream butter and brown sugars in mixing bowl
Stir in whiskey and vanilla
Add flour, baking powder and cocoa powder, mix until combined
Mix in chocolate and nuts, use hands if necessary
(On a hot day, cover dough and refrigerate for 15 minutes)
Pour white sugar and icing sugar into two shallow bowls
Use a teaspoon to break off pieces of dough
Roll into 3cm balls
Roll each ball in sugar and then in icing sugar
Arrange 8 cookies at a time on a lined baking tray
Bake in oven at 170˚C (fan) until cracks appear, about 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
CHOCOLATE GINGER MUESLI FOOD STALL COOKIES
I firmly believe that it is impossible to put on weight while travelling, so whenever we travel between shows, there is not an airport vendor machine, next-to-the-road food stall or deli counter in an entertainment centre that I can resist. Every opportunity I get, I continue my search for the ultimate delicious-looking, unevenly shaped, energy-giving, fantasy-promising cookie. If I had a food stall, this would be the cookie I sell.
(32 cookies)
300g very soft butter
200g light brown sugar
2 tbsp vanilla extract
400g self raising flour
1 tsp baking powder
pinch of salt
1 cup muesli
130g dark chocolate
1/2 cup preserved ginger, drained and cut into pieces
Cream butter, sugar and vanilla together in mixing bowl
Add flour, baking powder and pinch of salt, mix with fork
Stir in muesli
Cut chocolate roughly into pieces with serrated knife
Add chocolate and ginger to dough and mix until combined
Use hands and shape dough into ball
Cover and refrigerate for 15 minutes
Cut into quarters, divide each quarter into 8
Roll into balls
Arrange 8 balls at a time on a lined baking tray
Slightly flatten each cookie with a fork
Bake in oven at 170˚C (fan) until golden brown, 9 to 10 minutes
Remove from oven and let stand for 5 minutes
Carefully place on wire rack to cool
CHOC CHIP COOKIE COOKIES
Many years ago every theatre I loved and worked in, had a coffee shop or foyer counter where gigantic choc chip cookies in white paper bags were sold. To bring back even more memories, I added Romany Creams to this recipe, one of the definitive smells of my childhood!
(12 large cookies)
150g soft butter
3/4 cup light brown sugar
1 egg
1 tsp vanilla extract
2 tsp balsamic reduction
6 Romany Cream cookies, crushed
2 cup self raising flour
1 tsp baking powder
pinch of salt
100g dark chocolate, chopped
100g milk chocolate, chopped
100g white hocolate, chopped
Cream butter, sugar, vanilla and balsamic vinegar together in mixing bowl
Add crushed Romany Creams
Stir in flour, baking powder and salt,
Add chocolate and mixing into cookie dough
Use hands to shape into a ball, cut ball into quarters
Divide each quarter into 3, shape into balls
Flatten balls and place 3 cookies on a lined baking tray
Bake in oven at 170˚C (fan) for 9 tot 10 minutes
Remove from oven and let rest for 5 minutes
Transfer to wire rack to cool completely
GASCOGNE CITRUS COOKIES
This is an adaptation of a French recipe. The French use a much finer corn meal, but made with our traditional courser maize meal, these cookies have a great texture. After a much too hard first effort, I reduced the original amount of corn meal and added some coconut. For those without a really sweet tooth, these cookies are also delicious with a little less sugar.
(about 24 cookies)
2 eggs
300g sugar
1 tsp vanilla extract
100g soft butter
100g maize meal
50g desiccated coconut
1 tbsp lemon juice
1 tbsp lime juice
finely grated zest of 1 lemon
finely grated zest of 1 lime
200g selfraising flour
Cream eggs, sugar and vanilla together
Add butter and mix until smooth
Mix in maize meal and coconut
Stir in juice and zest
Add flour and mix
Cover and refrigerate for 30 minutes
(On a really cool day this is not necessary)
Line baking sheet with baking paper
Roll dough into balls of 3,5 cm
Arrange 6 at a time on baking tray
Bake in oven at 180˚C (fan) until edges start to brown, about 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to cooling rack
HAZELNUT FIG COOKIES
These cookies are really soft when they come out of the oven. And they stay chewy when cooled. These are the most requested cookies from my arsenal!
(about 24 cookies)
160g soft butter
1 cup soft brown sugar
1 tsp vanilla extract
1 egg, beaten
1 tbsp orange marmalade
1 1/2 cup selfraising flour
1/2 tsp baking powder
pinch of salt
1 tsp ground cinnamon
1/2 cup raw oats
100g hazelnuts, chopped and lightly toasted
9 soft dried figs, chopped
Cream butter and sugar together
Whisk in vanilla and egg
Add flour, baking powder, salt and cinnamon, mix until combined
Mix in oats
Mix in hazelnuts and chopped figs
Line oven tray with baking paper
Use 2 teaspoons and place 4 cm rounds of dough on oven tray, 4 cm apart
Bake in oven at 165°C (fan) until golden, 10 to 12 minutes
Remove from oven and let stand for 5 minutes
Carefully transfer to wire rack and let cool completely
BROWN BREAD SCONES WITH
BAKED FIGS + CAMEMBERT
SCONES:
200g brown bread flour
150g selfraising flour
pinch of salt
2 tsp baking powder
85g soft butter, cut into small cubes
1 1/2 tbsp caster sugar
1 egg
175ml milk
extra flour
Combine flours, salt and baking powder in mixing bowl
Add butter and rub with fingers until crumbs form
Mix in sugar
Whisk egg and milk together in a small jug
Make a well in the flour, add the milk
(leave a little in the jug, about 1 1/2 tbsp, for glazing)
Mix together with a fork
Dust working surface and hands with flour
Remove dough from mixing bowl and put on surface
Fold the dough over a few times and form a ball
Dust rolling pin with flour and roll out dough until 1,5 cm thick
Take a cutter or a glass, 4,5 cm wide, and dip it into flour
Cut out scones, about 12
Brush tops with egg and milk mixture
Line baking tray with baking paper
Arrange scones on tray and bake in oven at 170˚C (fan) until golden brown,
about 10 minutes
Remove from oven and place prepared figs in the oven
(Scones not eaten on the day will feeze very well)
BAKED FIGS:
(Serve one fig per scone)
For 6 servings:
125g Camembert, for smaller figs you will use less
crushed peppercorns
honey
Cut Camembert into small wedges
Cut a cross into the top of each fig
Push a Camembert wegde, thin side down, into each fig
Arrange on baking tray or in oven dish
Bake in oven until cheese starts to melt, 2 or 3 minutes
Season lightly with pepper and drizzle with honey
Serve immediately
LIME COOKIES WITH MASCARPONE
18 COOKIES:
2 tbsp lime juice
1/3 cup milk
1/2 cup soft butter
3/4 cup sugar
1 tsp vanilla extract
2 tsp finely grated lime zest
1 3/4 cup selfraising flour
Mix lime juice and milk together, let stand for 5 minutes
Cream butter and sugar together in mixing bowl
Whisk in eggs and vanilla
Whisk in milk mixture and zest
Fold in flour
Line baking sheet with baking paper
Spoon batter for 18 cookies onto baking paper
(or half the amount depending on size of tray)
Bake on oven at 170˚C (fan) for 8 minutes
Let cool for 5 minutes before placing cookies on cooling rack
MASCARPONE TOPPING:
250g fresh mascarpone
1 heaped tbsp lemon curd
54 blueberries
2 tbsp grated lime zest
Mix together mascarpone and curd
Spoon on top of each cookie
Sprinkle with zest
Arrange blueberries on top
PEAR AND COGNAC CAKE
The light batter makes for a delicious and moist cake and if the pears are very ripe,
they might sink to the bottom, that is not something to worry about in this lifetime!
5 ripe pears
2 tbsp flour
1 cup light brown sugar
120g very soft butter
1 tsp vanilla extract
4 eggs
120ml fresh cream
1 1/4 cup selfraising flour
1/4 cup cornflour
1 heaped tsp baking powder
80g walnuts, finely chopped
4 tbsp cognac
Peel pears and cut into small cubes
Toss cubes in 2 tbsp flour
In a mixing bowl, mix sugar, butter and vanilla
Add eggs and fresh cream, beat well
Mix selfraising flour, cornflour and baking powder together
Add to egg mixture and mix until smooth
Mix in walnuts and pears
Line bottom of 22cm non-stick springform pan
Pour batter into pan
Bake in oven at 170˚C (fan) for 40 to 45 minutes
(Cover loosely with foil if cake browns too quickly)
Drizzle hot cake with cognac
Let cool in pan
APPLE + OATS TEATIME CAKES
These are somewhere between cupcakes and muffins; it only takes a few minutes before they are in the oven.
3/4 cup sugar
1 cup grapeseed oil
2 eggs
1 tsp vanila extract
1/2 cup plain yoghurt
2 cups selfraising flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 cup oats
pinch of salt
1/2 cup milk
1 green apple
juice of 1/4 lemon
Whisk together sugar, oil, eggs and vanilla
Whisk in yoghurt
Add flour, baking powder, cinnamon, oats and salt
Mix until smooth
Mix in milk
Finely chop apple and sprinkle with lemon
Fold into batter
Grease and flour medium 12 tot 14 muffin pans
Spoon batter into muffin pans until just over half-full
(there will be batter left for 2 more cakes which I usually bake in paper cups)
Bake in oven at 170˚C (fan) until golden brown, about 14 minutes
CHEDDAR ZUCCHINI MUFFINS
Easy and delicious, great for at breakfast or brunch, serve warm or at room temperature. These also freeze very well.
230ml plain yoghurt
1 egg
2 tbsp grapeseed oil
2 tbsp milk
2 cups selfraising flour
1 cup brownbread or wholewheat flour
1 tsp baking powder
1 tsp salt
1/2 tsp freshly ground black pepper
pinch of ground nutmeg
130g zucchini, grated
100g cheddar, grated
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
Beat yoghurt, egg, oil and milk together
Add flour, baking powder, salt, pepper and nutmeg, mix well
Mix in zucchini and cheese, this will take some effort, this is a very sticky dough
Fill 12 tot 14 well-greased muffin pans about 3/4
Bak in oven at 170˚C (fan) until golden, about 30 minutes
Let cool in pans for 15 minutes before removing
BALSAMIC PECAN NUT COOKIES
Makes 14 large cookies. Do not serve when there are more than six people in the room, although each cookie is of a generous size (and taste), there will be seconds!
150g very soft butter
3/4 cup light brown sugar
1 tsp vanilla extract
2 tbsp balsamic vinegar
1 1/2 cup selfraising flour
pinch of salt
1 tsp ground ginger
1 tsp ground cinnamon
100g pecan nuts, chopped
1/2 cup sultanas
Cream butter and sugar together in a mixing bowl
Add vanilla and vinegar, mix well
Ad flour, salt, ginger and cinnamon, mix until smooth
Mix in nuts and sultanas
Line bottom of oven tray
Spoon 6 heaped teaspoons of micture onto tray
Bake in oven at 170˚C (fan) until golden brown, 9 to 10 minutes
Remove from oven
Let stand for 5 minutes to cool
Carefully transfer onto wire rack to cool completely
APRIL COOKIES
We used to make these for Easter, now I make them all year round.
Don’t be fooled by the simple ingredients, these little wonders are addictive!
225g soft butter
150g caster sugar
1 tsp vanilla extract
300g selfraising flour
1 tsp cinnamon
1tsp ginger
pinch of salt
1 cup chopped raisins
1/2 cup chopped glacée cherries
Cream the butter, sugar and vanilla together
Add flour, cinnamon, ginger and salt, mix until smooth
Mix in raisins and cherries
Shape dough into a ball, cover and refrigerate for 2 hours
Roll into 32 balls
Line 2 or more baking sheets with baking paper
Arrange balls on baking sheets
Bake in oven at 175˚C (fan) for 12 minutes
