This month, Food52 Baking Club is working through Erin McDowell’s book The Fearless Baker. I had the library order this book a few months ago, knowing that this was going to be coming up and was able to get my hands on it for about a week in December, and boy, oh boy am I excited to have it back!
I’ve made these flourless cocoa cookies a few times now, and I have to say they are by far the nicest naturally gluten free cookie I’ve had. They are like a cookie on the outside and while others have described the inside as a brownie, I’d say it’s more like a chocolate truffle – delectably rich and delicious.
People have had trouble with the sticky and thick batter, but I’ve found if you just use a handheld mixer to do the work, the trouble is virtually non-existent. And scooping the dough with a spring loaded cookie scoop keeps them uniform in size and while the shape isn’t smooth, that’s actually part of the charm.
Did I mention they have only 7 ingredients?! You simply whisk some eggs, add icing sugar, salt, cinnamon and cocoa, then stir in some vanilla and chocolate chips. You can seriously have the batter ready to go within 5 minutes. Scoop them onto a baking paper lined cookie sheet, sprinkle some salt on top and in my oven they took 8 minutes to get firm without overcooking.
I have had rave reviews about these every time I’ve made them and they will definitely be staying in my cookie rotation for the foreseeable future. A good start to what should be a great month of baking!
I’ve previously done a Throwback Thursday post for Dorie’s Cookies, the book Food52 Baking Club covered in its very first month. This book is seriously an encyclopedia of every type of cookie you could possibly want to make. And every picture is so beautiful.
We made this recipe when we threw a little afternoon tea for Mother’s Day last year (it’s online here). Everything that we made had some form of pink in it – well the sweets, that is. And the fact that this recipe has tea in it, made it even more appropriate for our special afternoon tea table.
I’ve since come to adapt it as a gluten free cookie. In the side bar, Dorie gives the suggestion that rather than part rice flour part all purpose you can use fully all purpose flour, so I take that amount and replace it with gluten free flour, and it turns out great every time.
I had a hard time finding plain hibiscus tea, so started out with a passionfruit hibiscus blend which was nice, then today I noticed that Dorie suggests Celestial Seasonings Red Zinger tea – and I had Raspberry Zinger tea in my cupboard so I thought I’d give that a whirl. It took almost 2 tea bags, so I sprinkled the rest of the tea leaves over the shortbread along with the sugar sprinkles. A whole new level of deliciousness was achieved. I’m already planning a trip to the markets where I source Celestial Seasonings here to stock up on some more.
I definitely recommend this recipe to anyone who loves tea and shortbread. It really is the perfect cookie. And it’s really quick to put together. You put the tea leaves in with the sugar and smash them about a bit. Then you add the butter and salt and cream the mixture, then the extracts, then the flour. I no longer bake this in a springform cake pan, I free form the circle of dough on a cookie sheet and roll it nice and even. I score the disc into 12 wedges completely, and use the fork prong trick along the edge. I baked this for 20 minutes at 150C and it was done just perfectly. The icing is simply icing sugar and a tablespoon of milk whisked together. Nothing fancy, it doesn’t need it. I’ll be enjoying this over the next few days with my afternoon cuppa.
I’m now up to 4 – I own 4 out of the 5 Ottolenghi books that the Food52 Cookbook Club included in their June 2017 selections from his repertoire. I talked a bit about that month in this post.
The following is a major cake fail. I burnt this cake to a crisp. No joke. I salvaged it, but it was bad. So I was a bit fancy with the camera angles so you can’t see what a patchwork job it was. I sawed off the top and carefully cut away the sides before brushing the syrup on. Sigh. I’m still not sure where I went wrong with the oven temperature.
I needed a gluten free cake. I’ve dabbled a bit in gluten free baking and I thought that given that a large portion of this cake batter was almond meal, it would probably work with substituting the plain flour for gluten free flour 1:1. It worked a treat! I just had my oven too hot. But anyway…
The Clementine and Almond Syrup cake from Jerusalem is to die for. The recipe is online, so I implore you to try it! To have had such a massive issue with the baking and to have still ended up with a superbly moist cake is a testament to how beautiful this recipe is. Clementines aren’t in season in Australia at the moment, but I have a fruit drawer full of oranges that need to be used so I just went with that. I used Grand Marnier in the chocolate icing instead of straight Cognac. No big change, but a change nonetheless.
We ended up cancelling our plans so this cake never made it past the test kitchen. We’ve rescheduled for next week though so I’m keen to make it again to see if it’s just as good if I don’t burn it. Aaron called it one of the nicest cakes I’ve made and that is really saying something. I can’t wait for our gluten free friend to try it!