Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

Ostara ~ Spring Equinox ~ Honey Poppyseed Cake

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 21st, moveable March or April).

Baking with honey is essential during Ostara and the Spring Equinox as it celebrates the awakening of bees and plant life; while the poppy seeds represent fertility and abundance. Happy Ostara and Spring Equinox to all who celebrate! 

Honey Poppyseed Cake

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1 cup (140 g) self-raising flour

1/4 cup (25 g) corn flour

2 tablespoons poppy seeds

1/3 cup (100 g) caster sugar

3/4 cup (175 g) unsalted butter, soften and room temperature

1/3 cup (113 g) honey

3 large eggs

Icing

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1 cup icing sugar

1/4 teaspoon almond extract

1 tablespoon hot water

In a medium bowl add the icing sugar, almond flavouring and hot water. Stir until well blended and smooth. Drizzle over cake. 

Preheat oven to 325ºF (170ºC / Gas Mark 3). 

Butter an 8 or 9 inch (1.3 Litre) ring/bundt tin, approximately 20cm diameter, and dust with 1 tablespoon flour and 1 tablespoon caster sugar, coat all the buttered surface and tap out the excess. Set aside.

In a medium bowl mix together the flour, corn flour and poppy seeds. 

In a large bowl, beat the butter, sugar and honey with a hand held electric mixer until pale and fluffy. Beat in the eggs, one at a time. Add the flour mixture and fold into the creamed mixture. 

Spoon the batter into the prepared ring tin and level the surface making sure all is even. Bake for 25 to 35 minutes or until risen and firm to the touch. Leave to cool slightly in the tin, gently easing the sides with a palette knife, then carefully remove cake from tin by inverting it onto a wire rack or plate and gently lifting the cake tin from the cake. Allow to cool on the wire rack or plate. 

Once the cake is cool. Make the icing, see recipe above, and drizzle the icing over top of the cake and allow to set before slicing.

Irish Cheddar and Chive Scones

 

For a subtle onion flavour then these savoury cheesy scones are a must. Fresh chives and herbs nestle in a light herbaceous buttery texture which invoke subtle hints of spring. Ideal anytime, on their own with a cup of tea and most appropriate on St. Patrick's Day when paired with a hearty Irish Stew.    

Irish Cheddar and Chive Scones

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2 1/2 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup chopped fresh chives

1 teaspoon dried dill

1 teaspoon dried summer savoury, optional

1/2 cup (1 stick) cold unsalted butter

1 cup shredded Irish cheddar cheese

3/4 cup buttermilk

1 egg, slightly beaten

extra buttermilk, for brushing the tops

Preheat the oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl whisk together the flour, baking powder, salt, fresh chives, dill and summer savoury, if using. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork or clean hands, mash the butter into flour mixture until a crumbly mixture forms. Add the shredded cheese and using a wooden spoon stir to combine.

Add the buttermilk and egg and stir together until a soft dough has formed. You may use your hands to do this. If you notice that the dough seems a little dry, add more buttermilk 1 tablespoon at a time. You want the dough moist enough to hold its shape and form. Knead the dough a few times, in the bowl, catching any loose bits, then place on a lightly floured surface and shape into an 8 inch circle and that's about 1 1/2 inches thick. Make 4 cuts into the dough, forming 8 wedges. Transfer wedges to prepared baking tray and space each about 2 inches apart. 

Brush the tops with extra buttermilk and place a full chive on each. Bake for 20 to 25 minutes or until the scones are lightly golden brown and set, a toothpick inserted into the centre should come out clean. Serve warm with butter.

Notes: if you cannot find an Irish cheddar cheese the use strong vintage cheddar cheese. You can replace the chives with about 1/2 cup of chopped green onions, if you wish, for more onion flavour.  

Quick Bread Sticks

 

A basic tea biscuit recipe turned into quick rustic bread sticks that may compliment most meals and adds a modest touch while tucking into a comforting meal, a bowl of soup, as part of a sharable platter or a quick snack.     

Quick Bread Sticks

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makes 6 individual loaves

2 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter 

1 cup milk

poppy seeds or sesame seeds, for decorating

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. Set aside.

Sift the flour, baking powder and salt together into a large bowl. Cut in the butter, small pieces work best, and using clean hands work the butter into the flour mixture until a crumbly oatmeal like texture had formed. Add the milk and stir, with either a fork or wooden spoon, to make a soft dough.

Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness, then cut and shape into 6 small loaves, 4 inches long and 1 1/2 inches in diameter, tapering the ends. Carefully transfer each formed bread stick onto the prepared baking tray. Brush with a slightly beaten egg and sprinkle with poppy seeds or sesame seeds and slash the tops using a sharp knife. 

Bake in the preheated oven for 35 to 40 minutes or until golden brown. Serve hot. 

Coconut Lime Chia Cake

 

A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.     

Coconut Lime Chia Cake

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1 3/4 cups self raising flour

2 tablespoons chia seeds

1/2 cup (40 g) shredded sweetened coconut

1/4 cup (60 ml) maple syrup 

2 large eggs, lightly beaten

1/4 cup olive oil or melted butter

1/2 cup (120 ml) almond milk 

juice and zest of 1 lime  

1 teaspoon vanilla extract

extra shredded coconut, for decorating 

extra maple syrup, for drizzling 

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.

In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.

Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.

Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.   

Caramelized Apple and Leek Risotto

 

A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in. 

Caramelized Apple and Leek Risotto

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2 large apples, peeled and cored

1 fennel bulb, trimmed and chopped

1 tablespoon olive oil

2 tablespoons butter

Kosher salt, to taste

fresh thyme 

1 3/4 cups Arborio rice 

2 tablespoons olive oil

1 tablespoon butter

1 leek, white and light parts only, thinly sliced

1 small onion, finely chopped

3 cloves of garlic, peeled and minced

5 cups low sodium chicken or vegetable broth, warmed

2/3 cups dry white wine

6 oz of goat cheese, crumbled

fresh chopped parsley, for garnish

To make the Caramelized Apple and Fennel: 

In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning. 

Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.

To make the Risotto:

Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt. 

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.

Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth. 

When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal. 

Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste.  Serve with chopped fresh parsley and crumbled goat cheese. 

Chocolate Snack Cake

 

A snack cake that defies simplicity with its moist rich texture is impeccably moreish. The ease of this one layer cake comes from only having to use one bowl and mixing by hand. Whether decorated with icing is irrelevant as it can stand alone as is. I did sprinkle white chocolate chips on top before baking for contrast and to add an extra touch of sweetness however feel free to omit or use a different flavour of chocolate chip, if you wish. For an added decadent touch add a teaspoon of rose water along with the vanilla extract for a flavour pairing that is utterly divine. If you must over indulge with thick lashings of icing or a thin drizzle icing on top, allow the cake to completely cool before decorating. However I strongly suggest keeping it simple and serving the cake warm with a dollop of whipped cream or ice cream.    

Chocolate Snack Cake 

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1 1/2 cups unbleached all purpose flour

3/4 cup sugar

1/3 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon white vinegar

1 teaspoon vanilla extract 

1 cup cold water

1 package of white chocolate chips

culinary edible dried rose petals, for decorating, optional

Preheat oven to 350ºF (180ºC). Lightly grease and flour the bottom and sides of a square 8 x 8 x 2 inch or 9 x 9 x 2 inch cake tin. Place a piece of baking parchment on the bottom of the pan. 

In a large bowl whisk together the flour, sugar, baking soda and salt. Create a well in the centre of the flour mixture and add the oil, vinegar, vanilla. Then add the cold water and vigorously stir together, for about 1 minute until well blended and smooth, a few lumps are fine. Immediately pour into the prepared cake tin. Arrange the white chocolate chips on top.

Bake for 30 to 35 minutes or until toothpick inserted into the centre comes out clean. Cool for about 15 minutes. Sprinkle with the edible dried rose petals. Serve warm with whipped cream.

Notes: you may also use culinary edible sugared violets for decorating too.