Baking – Almond and Raspberry Tart

13 02 2010

This week’s winning recipe is from the December issue of Woolworths Fresh magazine (and despite the snazzy website, I can’t find a link for the recipe).  The original recipe has directions for making your own raspberry sauce, however, as I was unable to find raspberries near me (fresh or frozen) I substituted raspberry jam instead.

Almond and Raspberry Tart

Almond and Raspberry Tart

Time:

30 minutes cooking

Makes 2 tarts

Ingredients:

1 jar of raspberry jam
2 pastry flans
125g of butter
3/4 cup of sugar
1/4 tsp of almond essence
3 eggs
3/4 cup of almond meal
1/2 cup self-raising flour
thickened cream or ice cream to serve
shaved almonds (optional)

Method:

1) Preheat oven to 180 degrees C.
2) Cream the butter, sugar and essence with a beater, and then beat in the eggs one by one.
3) Stir in the almond meal and flour to the creamed butter and sugar, until well combined.
4) Spoon the jam over the base of the flans, then spoon the almond meal mixture over the top.  Use a knife to spread the mixture evenly.  If you want, sprinkle shaved almonds over the tart.
5) Bake for 30 minutes until golden.





Baking – Oatmeal Raisin Cookies

7 02 2010

I got this recipe from Smitten Kitchen, and although I only made a few changes, it was totally win.

Apart from Anzac cookies, this was my first time with American Style Oatmeal Cookies, and I was very pleased with the results.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Time:

12 minutes cooking

Makes 24

Ingredients:

5 packs of Quaker Raisin and Spice Instant Oatmeal (about 1 1/2 cups)
100g butter
2/3 cup brown sugar
1 egg
3/4 cup plain flour
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup raisins
dash of ground cinnamon

Method:

1) Preheat oven to 175 degrees C, and line baking tray with baking paper.
2) Cream the butter, sugar, egg and vanilla in a bowl.
3) In a separate bowl combine the flour, baking powder, oats, raisins, salt and cinnamon.  Stir into the creamed butter and sugar and place dough in the refrigerator for at least 30 minutes.
4) After chilled, roll into 24 balls and place on the baking tray with at least an inch separation between.
5) Bake for 10 to 12 minutes, then leave on the tray to cool for 5 minutes.  Transfer to a wire rack to cool further.





Baking – Chocolate Earthquake Cookies

9 11 2009

well, they didn’t move the earth for me, but these cookies were quite nice.  I’ve cooked a variation on these before with nuts, but I decided to keep to the recipe here (well, but I had to add some extra flour as the cookies were a tad runny) except for the icing sugar.

Chocolate Earthquake Cookies

From Super Food Ideas

Time:

15 minutes cooking

Makes 24

Ingredients:

third of a cup chocolate hazelnut spread
100g butter
three quarters cup caster sugar
1 egg
1 and a quarter cup plain flour
2 tbs cocoa powder
quarter tsp baking powder
quarter tsp icing sugar

Method:

1) Preheat oven to 180 degrees C, and line baking tray with baking powder.
2) Place spread and butter in a saucepan over low heat.  Cook, stirring, for 2-3 minutes or until smooth.  Transfer to bowl.
3) Stir sugar, egg, flour, cocoa and baking powder into the chocolate mixture.  Refrigerate for 20 minutes.
4) Roll level tablespoons of the mixture into 24 ball.  Sift icing sugar onto a plate.  Roll each ball in icing sugar.  Place balls 6 cm apart on the baking tray.  Bake for 12 to 15 minutes.  Cool on a wire rack.





Baking – Jam Drops

6 11 2009

Had a few opportunities to bake lately, and it’s all been win.

Here’s the recipe for Jam Drops (sorry I can’t remember the source)

 

blurry image from the iPhone....

 

 

Time:

20 minutes preparation, 18 minutes cooking

Makes about 25

Ingredients:

125g butter
75g caster sugar
1 tsp vanilla essence
185g plain flour
1 tsp baking powder
2 tsp milk
Jam (any flavour will do!)

Method:

1)  Preheat oven to 180 degrees C.  Line a baking try with non-stick baking paper.
2)  Beat the butter, caster sugar and vanilla essence in a medium bowl until pale and creamy.  Sift the flour and baking powder together.  Use a wooden spoon to mix the dry ingredients and milk into the butter mixture.  mix to a soft dough.
3)  Roll small balls of dough with lightly floured hands and place on the prepared baking tray about 5cm apart.  Flatten each ball with a spatula to make them about 3.5cm in diameter.  Make a 2cm indent in the center of each with your finger or the end of the wooden spoon.  Fill each indent with jam.
4)  Bake in a preheated oven for 18-20 minutes or until lightly golden and cooked through.  Stand on the baking tray for 2 to 3 minutes before transferring to a wire rack to cool.  Repeat with the remaining dough.  Store in an airtight container for up to 1 week.

Happy baking!