Categories
Sauces

Sweetcorn Relish

Sweetcorn relish is a tangy, slightly sweet condiment that pairs perfectly with grilled meats, sandwiches, or as a side to almost any savoury dish. With simple ingredients like vinegar, onions, and sweetcorn, this recipe comes together quickly and is a great way to preserve fresh or tinned corn.

Ingredients

300g sweetcorn (fresh, frozen, or tinned)

1 small onion, finely chopped

150ml vinegar (white wine vinegar or apple cider vinegar works best)

2 tbsp sugar

1 tsp garlic powder

Salt and pepper to taste

Step-by-step Instructions
  1. Prepare the Sweetcorn:
    1. If using fresh corn, remove the kernels from the cob.
    2. If using frozen sweetcorn, defrost and drain it.
    3. If using tinned sweetcorn, drain it well.
  2. Cook the Onion:
    1. In a medium saucepan, add a small splash of vinegar (from the 150ml) and heat over medium heat.
    2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened but not browned.
  3. Add the Sweetcorn and Seasonings:
    1. Add the sweetcorn to the onions and stir to combine.
    2. Sprinkle in the garlic powder, then pour in the remaining vinegar and 2 tbsp sugar. Stir everything together.
  4. Simmer the Relish:
    1. Bring the mixture to a simmer over medium heat.
    2. Let it simmer for 15-20 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
  5. Taste and Season:
    1. Season the relish with salt and pepper to taste. If you prefer a sweeter relish, you can add a little more sugar at this stage.
  6. Cool and Store:
    1. Remove the saucepan from the heat and allow the relish to cool slightly.
    2. Transfer the sweetcorn relish into sterilised jars. Once fully cooled, seal and store in the fridge for up to 2 weeks.
Tips!

If you like a bit of spice, try adding a pinch of chilli flakes or a chopped fresh chilli to the mixture for a kick of heat. This relish can also be customised with additional herbs like chopped coriander (unless you think it tastes like soap) or parsley for an extra burst of freshness.

Categories
Baking Bread Recipe

Bagels

Bagels are a chewy, golden-brown delight that you can easily bake at home. With just a few simple ingredients, you’ll have fresh bagels perfect for breakfast, sandwiches, or a snack.

For an interesting twist, consider using discarded pasta or potato water instead of regular water. The starches in the water add structure to the dough, resulting in an even chewier bagel.

Ingredients

500g strong bread flour

40g brown sugar

7g salt

7g yeast (instant or active dry)

300ml warm water (optional: use discarded pasta or potato water for added starch)

Step-by-step instructions
  1. Activate the Yeast:
    1. If using active dry yeast, mix the yeast with a small portion of the warm water (around 50ml) and a pinch of the brown sugar. Let it sit for about 5-10 minutes until frothy.
    2. If using instant yeast, skip this activation step and add the yeast directly to the dry ingredients.
  2. Mix the Dry Ingredients:
    1. In a large bowl, combine 500g bread flour, 40g brown sugar, and 7g salt. If using instant yeast, add it at this stage.
  3. Add the Wet Ingredients:
    1. Pour in 300ml of warm water or, for an added benefit, use warm pasta or potato water. The starch in the discarded water helps improve the dough’s texture, making the bagels extra chewy with a soft interior.
    2. Stir until the mixture starts to form a rough dough.
  4. Knead the Dough:
    1. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should feel slightly tacky but not sticky.
    2. Alternatively, use a stand mixer with a dough hook to knead the dough for 5-6 minutes.
  5. First Rise:
    1. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise for 1 to 1.5 hours or until doubled in size.
  6. Shape the Bagels:
    1. After the dough has risen, punch it down and divide it into 8 equal pieces.
    2. Roll each piece into a ball, then poke a hole in the centre with your finger. Stretch the hole to about 2 inches in diameter, as it will shrink slightly during boiling.
  7. Boil the Bagels:
    1. Bring a large pot of water to a boil, then reduce to a simmer. Gently lower 2-3 bagels into the water at a time, boiling for 1-2 minutes on each side. The longer they boil, the chewier they will be.
    2. Transfer boiled bagels to a parchment-lined baking tray.
  8. Bake the Bagels:
    1. Preheat the oven to 220°C (425°F).
    2. Bake for 20-25 minutes, or until the bagels turn golden brown.
  9. Cool and Serve:
    1. Allow the bagels to cool on a wire rack. They’re best served fresh or toasted with your favourite toppings.
Why Use Pasta or Potato Water?

Using pasta or potato water in place of regular water introduces extra starch into the dough. This added starch helps develop a chewier texture in the finished bagels, giving them a slightly softer interior and a more satisfying bite. It’s a great way to repurpose water you’d normally discard and adds an extra layer of flavour to your dough.

Tips!

For variety, brush the boiled bagels with water or egg wash and sprinkle toppings like sesame seeds, poppy seeds, or coarse salt just before baking.

Categories
Recipe Sourdough

Sweetcorn Fritters (Sourdough Discard)

If you’re a sourdough baker, you’re probably used to discarding a portion of your starter before each feeding.

Rather than letting it go to waste, sourdough discard can be a fantastic ingredient for recipes like these sweetcorn fritters. The discard adds a slight tang and contributes to the fritters’ lovely texture.

This simple recipe comes together quickly and uses only a few ingredients, making it an ideal way to use up your discard while reducing waste.

You can use fresh, frozen, or tinned sweetcorn, so feel free to use what you have on hand!

Ingredients

150g sourdough discard (unfed, straight from the fridge is fine)

1 tin (about 165g drained) tinned sweetcorn, or the equivalent in frozen (defrosted) or fresh corn kernels

2-3 spring onions, finely chopped

Salt and pepper to taste

Optional: A pinch of baking powder for extra fluffiness (about 1/4 tsp)

Oil for frying (vegetable or olive oil)

Step-by-step Instructions
  1. Prepare Your Ingredients:
    1. If using tinned sweetcorn, drain it well.
    2. If using frozen sweetcorn, ensure it is defrosted and drained before use.
    3. If using fresh sweetcorn, cut the kernels off the cob.
    4. Finely chop the spring onions to bring a mild oniony flavour to the fritters.
  2. Create the Batter:
    1. In a large mixing bowl, combine the sourdough discard with the sweetcorn and chopped spring onions. Season with salt and pepper to taste. If you’d like fluffier fritters, stir in a pinch of baking powder at this stage.
  3. Check the Consistency:
    1. The batter should be thick but spoonable. If it’s too stiff, add a small splash of water to loosen it up slightly.
  4. Heat the Oil:
    1. Heat a few tablespoons of oil in a frying pan over medium heat. You need just enough oil to lightly coat the bottom of the pan, ensuring the fritters fry evenly and develop a crispy exterior.
  5. Cook the Fritters:
    1. Drop spoonfuls of the batter into the hot pan, leaving space between each fritter. Gently flatten them with the back of a spoon.
    2. Fry for around 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
  6. Drain and Serve:
    1. Transfer the fritters to a plate lined with kitchen paper to absorb any excess oil.
    2. Serve warm, either as a snack, a side dish, or even as a light meal with your favourite dipping sauce.
Tips!

Store your sourdough discard in the fridge for up to a week, making it easy to whip up recipes like this at any time. You can also freeze small portions of discard, ready to defrost and use later.

These fritters are simple to make and a versatile option for using ingredients you already have at home, helping you cut down on waste while enjoying a delicious snack.

Categories
Baking Bread

White Bloomer

Ingredients

500g strong white bread flour

10g salt

7g instant yeast (or dry active yeast)

320g/320ml room temperature water

40ml (26g) olive oil, sunflower oil, or unsalted butter (melted)

Utensils

Large mixing bowl

Kitchen scale

Wooden spoon or dough scraper

Clean kitchen towel or plastic wrap

Baking tray

Parchment paper

Sharp knife or bread lame

Cooling rack

Step-by-step Instructions

1. Activate the Yeast (Skip to Step 2 if Using Instant Yeast):

  • If you’re using dry active yeast, dissolve 7g dry active yeast in about 50ml of the 320ml water (slightly warm, around 38°C/100°F) and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
  • If you’re using instant yeast, there’s no need to activate it separately. Simply skip to step 2.

2. Mix the Dry Ingredients:

  • In a large mixing bowl, combine 500g strong white bread flour and 10g salt. If using instant yeast, add it to the flour at this point. Be sure to keep the salt and yeast on opposite sides of the bowl until mixed, as salt can inhibit yeast activity if it comes into direct contact.

3. Add the Wet Ingredients:

  • If using dry active yeast, pour the frothy yeast mixture into the flour mixture, along with the remaining 270ml water.
  • If using instant yeast, pour the full 320ml water directly into the flour mixture.
  • Add 40ml (26g) olive oil, sunflower oil, or melted butter.

4. Mix and Knead the Dough:

  • Stir the ingredients together using a wooden spoon or your hands until the dough begins to come together.
  • Transfer the dough to a lightly floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle a little extra flour, but avoid adding too much as it can make the bread dense.

5. First Rise (Bulk Fermentation):

  • Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until the dough has doubled in size.

6. Shape the Loaf:

  • Once the dough has risen, punch it down to release the gas. Transfer it to a lightly floured surface and gently shape it into an oval or loaf shape, tucking the edges underneath to create a smooth top.
  • Place the shaped loaf onto a parchment-lined baking tray.

7. Second Rise (Proofing):

  • Cover the shaped loaf with a clean towel or plastic wrap and let it rise again for 30-45 minutes, until it puffs up slightly.

8. Preheat the Oven:

  • Preheat your oven to 220°C (425°F). Place an empty tray or baking dish on the bottom rack to fill with water later, which will create steam.

9. Score the Loaf:

  • Once the loaf has risen, use a sharp knife or bread lame to make a few diagonal slashes across the top of the dough. This helps the bread expand properly while baking.

10. Bake:

  • Right before placing the loaf in the oven, pour about 100ml water into the empty tray at the bottom of the oven to create steam.
  • Bake the bread at 220°C (425°F) for the first 10 minutes, then reduce the oven temperature to 200°C (400°F) and bake for another 20-25 minutes.
  • The bread is done when the crust is golden and it sounds hollow when tapped on the bottom.

11. Cool the Bread:

  • Once baked, transfer the loaf to a cooling rack and allow it to cool completely before slicing.
Tips!
  • Kneading: Proper kneading ensures a good texture. If you prefer, use a stand mixer with a dough hook for about 8 minutes.
  • Creating Steam: Steam helps develop a crispy crust. If you don’t have a tray for water, you can spray the oven walls with water just before baking.
  • Storage: Store the bread in a bread bag or airtight container at room temperature for up to 3 days, or freeze for up to a month.
Categories
Baking Brownies

Beetroot Brownies

Ingredients

150g grated beetroot

100g dark cholocate (roughly chopped)

50g butter

125g caster sugar

2 medium eggs

50g self raising flour

20g cocoa powder

Utensils

Grater or food processor

Medium saucepan

Mixing bowls

Wooden spoon or whisk

Baking tray (about 8x8 inch)

Parchment paper

Spatula

Step-by-step instructions
  1. Prepare the Beetroot:
    1. Start by peeling and finely grating 150g raw beetroot. You can use a food processor to speed up this process, or grate it manually using the fine side of a box grater. Set the grated beetroot aside.
  2. Preheat the Oven:
    1. Preheat your oven to 180°C (350°F). Line an 8×8 inch baking tray (or similar size) with parchment paper. This will make it easier to remove the brownies after baking.
  3. Melt the Chocolate and Butter:
    1. In a medium saucepan, melt the 100g dark chocolate and 50g butter over low heat, stirring occasionally until smooth. Once melted, remove the pan from heat and let the mixture cool slightly.
  4. Mix the Wet Ingredients:
    1. In a large bowl, whisk together the 2 eggs and 125g sugar until the mixture becomes slightly pale and fluffy. This step helps give the brownies a nice light texture.
    2. Gradually stir in the melted chocolate and butter mixture. Mix well until everything is combined.
  5. Add the Dry Ingredients:
    1. Sift the 50g self-raising flour and 20g cocoa powder into the chocolate mixture. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Try not to overmix at this stage to keep the brownies tender.
  6. Incorporate the Beetroot:
    1. Add the grated beetroot to the brownie batter and fold it in until evenly distributed. The beetroot adds moisture and a subtle earthy sweetness, enhancing the texture without overpowering the chocolate flavour.
  7. Pour into the Baking Tray:
    1. Pour the brownie batter into the lined baking tray, spreading it out evenly with a spatula.
  8. Bake:
    1. Place the tray in the preheated oven and bake for 20-25 minutes. The brownies are done when the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs (but not raw batter).
    2. Avoid overbaking, as you want the brownies to remain fudgey in the centre.
  9. Cool and Serve:
    1. Once baked, remove the tray from the oven and allow the brownies to cool in the tray for about 10-15 minutes.
    2. Carefully lift the brownies out using the parchment paper and transfer them to a wire rack to cool completely.
    3. Once cooled, cut into squares and enjoy!
Tips!
  • Grating the Beetroot: Use the finest side of your grater for a smooth texture, or a food processor for ease.
  • Chocolate Quality: Use high-quality dark chocolate for the best flavour. Around 70% cocoa solids is ideal.
  • Optional Add-ins: You can fold in some chopped nuts, chocolate chips, or a teaspoon of vanilla extract for extra flavour and texture.
  • Storage: Store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well!
Categories
Recipe

Jam

Ingredients

1 part fruit

1 part sugar

1 lemon (per 500g of fruit and 500g sugar)

Utensils

Large heavy-bottomed saucepan

Wooden spoon

Potato masher (optional)

Sterilised glass jars with lids

Kitchen scale (for accurate measurements)

Candy/Sugar thermometer (optional but helpful for checking temperature)

Step-by-step Instructions
  1. Prepare the Fruit:
    1. Wash and prep your chosen fruit. If you’re using larger fruits like peaches, remove the pits and chop them into small pieces. For smaller fruits like berries, you can leave them whole or lightly mash them with a potato masher to release their juices.
  2. Mix the Fruit, Sugar, and Lemon Juice:
    1. In a large saucepan, combine 1 part fruit, 1 part sugar, and the juice of 1 lemon. For example, if you’re using 500g of fruit, use 500g of sugar.
    2. Stir the mixture to combine and let it sit for about 10-15 minutes to allow the fruit to macerate and release some of its natural juices.
  3. Heat the Mixture:
    1. Place the saucepan over medium heat. Stir occasionally as the sugar dissolves completely, and the fruit begins to break down. You’ll see the mixture start to bubble.
    2. If you prefer a smoother jam, you can mash the fruit gently with a potato masher during this process, but leave some texture if you like chunkier jams.
  4. Cook the Jam:
    1. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir frequently to avoid burning or sticking to the pan.
    2. Continue simmering until the jam thickens, which can take about 20-30 minutes. You want to see the mixture reduce and reach a jam-like consistency.
  5. Test the Jam’s Doneness:
    1. Spoon test: Take a spoonful of jam and place it on a chilled plate. Let it cool for a few seconds, then push it gently with your finger. If it wrinkles slightly, the jam is ready. If it runs or looks too liquid, continue cooking and testing every 5 minutes.
    2. Candy/Sugar thermometer method (optional): If you have a candy thermometer, cook the jam until it reaches 105°C (221°F), which is the set point for most jams.
  6. Sterilize the Jars:
    1. While your jam is cooking, sterilise your jars by boiling them in water for 10 minutes, or run them through a hot dishwasher cycle without soap. Make sure the jars are fully dry before filling.
  7. Fill the Jars:
    1. Once the jam has reached the desired thickness, remove it from the heat and let it sit for a few minutes to cool slightly.
    2. Carefully ladle the hot jam into sterilised jars, leaving about 0.5cm (1/4 inch) of space at the top. Wipe the rims clean with a damp cloth, then seal with sterilised lids.
  8. Seal and Store:
    1. For longer shelf life, you can process the jars in a water bath: Place sealed jars in a pot of boiling water, ensuring they are covered by at least 1 inch of water. Boil for 5-10 minutes, then remove and let cool.
    2. If not using a water bath, store the jam in the refrigerator and consume within 2-3 weeks. Properly canned jam can be stored in a cool, dark place for up to a year.
Categories
Recipe

Bao (Buns)

Serves approx. 16 bao Buns

Ingredients

360g plain flour

30ml milk (approx. 30g)

4g baking powder

7g instant yeast

35g sugar

200ml room temperature water

35ml veg oil (approx 20g)

Utensils

Mixing bowl

Wooden spoon or dough scraper

Steamer (bamboo or metal)

Rolling pin

Parchment paper or wax paper

Kitchen scale

Plastic wrap or a clean kitchen towel

A small bowl for mixing liquids

Step-by-step Instructions
  1. Activate the Yeast:
    1. In a small bowl, mix the 200ml room temperature water, 30ml milk (30g), 35g sugar, and 7g instant yeast. Stir gently to dissolve the sugar and yeast.
    2. Let this sit for about 5-10 minutes until the mixture becomes frothy. This means the yeast is active and ready to work.
  2. Mix Dry Ingredients:
    1. In a large mixing bowl, combine the 360g plain flour and 4g baking powder.
    2. Stir the dry ingredients together evenly to ensure the baking powder is well distributed.
  3. Combine Wet and Dry Ingredients:
    1. Make a well in the centre of the dry ingredients. Gradually pour the yeast mixture into the well.
    2. Add the 35ml vegetable oil (20g) to the flour as well.
  4. Mix and Knead the Dough:
    1. Begin mixing the dough using a wooden spoon or your hands. Once the dough starts to come together, transfer it to a lightly floured surface.
    2. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, sprinkle a little more flour; if too dry, add a tiny bit more water.
  5. First Rise:
    1. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
    2. Let the dough rest in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
  6. Punch Down and Shape:
    1. After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and knead briefly for a minute.
    2. Divide the dough into 16 equal pieces. You can use a kitchen scale to ensure each portion is about 40g if you want uniform buns.
  7. Shape the Bao Buns:
    1. Roll each piece of dough into a smooth ball. Then, using a rolling pin, flatten each ball into an oval shape, about 3-4 inches long.
    2. Lightly oil one side of the oval, then fold it in half to form the classic half-moon shape of bao buns. The oil will prevent the two sides from sticking together, allowing them to open easily once steamed.
  8. Second Rise:
    1. Place the shaped buns on parchment or wax paper squares to prevent sticking.
    2. Cover them again with a towel or plastic wrap, and let them rise for another 30 minutes. The buns should puff up slightly.
  9. Prepare the Steamer:
    1. While the buns are doing their second rise, prepare your steamer. If using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. For metal steamers, use parchment paper.
    2. Fill a pot with water and bring it to a boil. Once boiling, reduce to a simmer.
  10. Steam the Bao Buns:
    1. Carefully place the risen bao buns in the steamer, leaving some space between each bun as they will expand during cooking.
    2. Steam the buns for 10-12 minutes over medium heat. Avoid lifting the steamer lid during the first 8 minutes to prevent heat loss.
    3. After 12 minutes, remove the steamer from the heat, but leave the buns in the steamer with the lid on for another 2 minutes. This prevents them from collapsing due to sudden temperature change.
  11. Serve:
    1. Your bao buns are now ready! They should be light, fluffy, and slightly springy to the touch. You can serve them immediately with fillings of your choice, or allow them to cool and store them in an airtight container for later.
Categories
Fermented Recipe

Kimchi

Ingredients

3-6 tbsp sriracha (depending on your spice preference)

1 Chinese cabbage

6 radishes

100ml apple cider vinegar

20ml fish sauce (optional)

12 cloves garlic (minced)

1-2 carrots

1tbsp sea salt

Utensils

Mason jar/Airtight container

Sieve/colander

2 mixing bowls

Wooden spoon or your hands (for massaging vegetables)

Weight (optional but helps in the fermentation process)

Step-by-step Instructions
  1. Prepare the Chinese Cabbage:
    1. Wash the Chinese cabbage thoroughly and remove any damaged outer leaves.
    2. Cut the cabbage lengthwise into quarters and remove the core. Chop each quarter into bite-sized pieces (about 2-inch squares).
    3. Place the chopped cabbage in a large mixing bowl.
  2. Salt the Cabbage:
    1. Sprinkle the sea salt over the cabbage. Using your hands, massage the salt into the cabbage for a few minutes. This will help the cabbage release its water and start the fermentation process.
    2. Once massaged, cover the cabbage and let it sit for 1-2 hours, mixing and massaging occasionally. The cabbage will reduce in size and soften as it releases moisture.
  3. Prepare the Other Vegetables:
    1. While the cabbage is salting, thinly slice the radishes and julienne the carrots (cut them into thin matchsticks).
    2. Mince the garlic cloves.
    3. Set these vegetables aside in a separate bowl.
  4. Rinse the Cabbage:
    1. After the cabbage has sat for 1-2 hours, it should be soft and have released a lot of water. Rinse the cabbage under cold water a couple of times to remove excess salt, then drain well.
    2. Squeeze out any remaining water from the cabbage with your hands and return it to a clean large bowl.
  5. Make the Kimchi Paste:
    1. In a small bowl, combine the sriracha, apple cider vinegar, fish sauce (if using), and minced garlic. Mix well to form a spicy paste.
    2. The amount of sriracha can vary depending on how spicy you want your kimchi. Start with 3 tablespoons if you prefer it milder and go up to 6 for a spicier version.
  6. Combine the Vegetables with the Paste:
    1. Add the sliced radishes and carrots to the bowl with the cabbage.
    2. Pour the spicy kimchi paste over the vegetables.
    3. Using your hands (wear gloves if you prefer), thoroughly mix the paste into the vegetables. Massage the paste into every piece of vegetable, ensuring they’re all well-coated.
  7. Pack the Kimchi into a Jar:
    1. Transfer the seasoned vegetables into a large jar or airtight container. Press the kimchi down as you go to remove any air pockets and submerge the vegetables in their juices.
    2. If needed, place a small weight on top of the kimchi to keep it submerged. This helps with the fermentation process.
  8. Ferment the Kimchi:
    1. Cover the jar loosely with a lid or a cloth to allow gases to escape during fermentation.
    2. Leave the kimchi to ferment at room temperature for 2-5 days, depending on how tangy and fermented you like it. Taste it after 2 days to check the flavour. If it’s tangy enough, you can transfer it to the fridge to slow down the fermentation. If not, let it ferment longer.
    3. Make sure to press the kimchi down daily with a clean spoon or spatula to keep it submerged.
  9. Store and Serve:
    1. Once the kimchi has reached your preferred level of fermentation, tighten the lid and store it in the fridge. Kimchi can last for several weeks or even months when refrigerated, continuing to develop its flavour over time.
    2. Serve your kimchi as a side dish, in soups, with rice, or however you prefer!
Tips!
  • Fermentation Time: The warmer your kitchen, the faster the kimchi will ferment. If you prefer a milder flavour, you can refrigerate it earlier (after 2-3 days).
  • Fish Sauce: If you skip the fish sauce, your kimchi will still be delicious but will have a slightly different flavour profile. You can substitute with soy sauce or leave it out entirely for a vegetarian version.
  • Substitutions: Feel free to adjust the vegetables based on what you have on hand. Korean kimchi often includes daikon radish but so if you can get a hold of these that is great for a more authentic experience.
Categories
Baking Cookies

Peanut Butter Cookies

Ingredients

1 large egg

250g white/brown sugar (mixture if possible)

240g peanut butter

1 tsp baking soda

100g dark chocolate (roughly chopped)

Utensils

Large mixing bowl

Wooden spoon or electric mixer

Baking sheet

Parchment paper

Cooling rack

Spatula

Measuring spoons

Method
  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Your Ingredients:
    1. Crack the egg into a small bowl and whisk it lightly with a fork.
    2. Measure out your sugar. If you’re using a mix of white and brown, aim for half and half (125g of each) for a balanced sweetness and texture.
    3. Have your peanut butter ready, ensuring it’s at room temperature for easier mixing.
    4. Roughly chop your dark chocolate into small chunks, so they distribute evenly through the cookies.
  3. Mix the Wet Ingredients: In a large mixing bowl, combine the peanut butter, egg, and sugar. If you’re using an electric mixer, set it to a medium speed. Mix until the ingredients are well incorporated, and the mixture becomes smooth and slightly fluffy (about 2-3 minutes).
  4. Add the Baking Soda: Sprinkle the baking soda evenly over the peanut butter mixture. Mix it in well to ensure an even distribution throughout the dough. The baking soda helps the cookies rise and ensures they have a tender texture.
  5. Fold in the Chocolate: Gently fold in the chopped dark chocolate using a spatula. Make sure the chocolate is distributed evenly throughout the dough for a balanced chocolate-to-cookie ratio in every bite.
  6. Shape the Cookies: Using your hands or a spoon, scoop out small portions of dough (about the size of a tablespoon). Roll each portion into a ball and place it on the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly during baking.
  7. Flatten the Cookies: Use a fork to gently press down on each cookie ball, creating a crosshatch pattern on top. This helps flatten the cookies and gives them that classic peanut butter cookie look. If the dough sticks to the fork, dip the fork in a little sugar between presses.
  8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Keep an eye on them, as they should be golden brown around the edges but still slightly soft in the center. They’ll firm up as they cool.
  9. Cool the Cookies: Once baked, remove the cookies from the oven. Let them rest on the baking sheet for about 5 minutes to set before transferring them to a cooling rack using a spatula. Allow them to cool completely (if you can wait that long!).
  10. Serve: These peanut butter cookies are best enjoyed once cooled, when the chocolate is still slightly melty. Store any leftovers in an airtight container to keep them fresh for up to 5 days.
Categories
Donuts Recipe

Finger Donuts

Ingredients

125ml Whole Milk

1 egg

250g Strong White Bread Flour

35g Softened Unsalted Butter

5g Active Dried Yeast

5g Fine Salt

25g Caster Sugar (Plus extra for dusting)

Method
  1. Lightly heat the milk in a small pan on a low heat for 5 mins
  2. Add the milk and an egg to a jug and whisk together
  3. In a mixing bowl add the flour, caster sugar, salt, and yeast. Combine throughly
  4. Add the softened butter and mix this with your hands until this is combined (will be a similar consistency to thick breadcrumbs)

  1. Slowly add milky mixture, and mix by hand (the mixture will become very wet and sticky)
  2. Turn the mixture out to a floured surface and knead together until the dough is smooth and elastic (add extra flour as required)
  3. Add to a clean bowl and cover with a damp tea towel for around 1 hour or until doubled in size
  1. Once doubled in size turn the dough onto a lightly floured surface and knock the dough back before making 6 equal shaped donut fingers. Then cover with the damp tea towel for around 45 minutes or until doubled in size
  1. Line the bottom of a dish with caster sugar (that is big enough to contain the donuts)
  2. Deep fry for 3 minutes a side at 180C (only deep fry two at a time max to prevent overcrowding and the cooling of the oil)

  1. Once golden on both sides, remove from the oil and immediately roll in the sugared dish/bowl
  2. Once all the donuts are cooled, slice down the centre and fill with you chosen filling i.e. cream, custard, jam etc.