Sour Cherry Lamingtons

It’s Australia Day today, and we are fortunate enough to have an abundance of cherries in stores, due to cherry season, and the Lunar New Year.

Chinese people value cherries, as their red colour symbolises prosperity and good fortune, and their round shape symbolises perfection and eternity.

Walking through Costco, I stumbled upon boxes and boxes of the fruit, and decided to buy some. Inspiration struck, and I decided to make Lamingtons with a twist, to celebrate Australia Day.

While I didn’t use any of the cherries in my recipe, they were the source of my inspiration. Instead, we shared them with the family, while reflecting on how fortunate we are to live in such an amazing country!

The recipe is, as follows:

Ingredients:

50g plain flour

50g self-raising flour

50g cornflour

4 large eggs

150g caster sugar

4 tsp sour Cherry essence

500g icing sugar

100ml water

Desiccated coconut

Method:

 

1. Preheat your oven to 150 degrees Celsius.

2. Grease and line an 8 inch square pan.

3. Sift the flours three times until well aerated.

4. Using an electric mixer, beat the eggs and caster sugar together until light, fluffy and triple in size.

5. While continuing to beat, add in the essence and combine.

6. Next add in the flour mixture and fold through with a metal spoon, ensuring that the air in the mixture doesn’t deflate.

8. Pour the batter into the prepared baking tray, and bake until cooked through.

9. Line a cooling rack with a sheet of baking paper, and turn the cake out into it, to allow it to cool.

10. Start making the icing, by sifting the icing sugar and mixing the water and essence into it. If the mixture is too runny, add extra sifted icing sugar. The mixture should be thin enough to coat the sides of the cake, but not make the cake soggy.

11. Cut the cake into small squares. I measured 3cm cubes, and ended up with 49 Lamingtons.

12. Once cut, coat each cube of cake with the icing mixture, and then roll them in the coconut.

13. Serve the Lamingtons once they have dried slightly, or, store them in an airtight container.

I hope you have enjoyed this post, and that you have a go at making these Lamingtons for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Nazzy Baker’s Blueberry Macaron Recipe

When Costco has a sale on baking goods, you can be sure to find me there… just buying random ingredients to use in my baking experiments. I happened to find a huge bag of almond meal two weeks ago, and without a second thought it was in my trolley.

Once unpacked the bag of almond meal stared at me for days on end, every time I opened the pantry. I just didn’t know what I was going to make with it.

That was until last weekend, when I suddenly thought of Macarons. I had not made these delicious cookies for months, and wasn’t sure I would get the recipe right after so long…

As it turns out though, the recipe worked a treat, and these Macarons were an absolute hit!

Have a go at making your own Macarons! You can change the colours and flavours as preferred. And remember, if at first you don’t succeed, just try it again! Practice makes perfect!

 

Blueberry Macarons Recipe:

 

Macaron Ingredients:

1 3/4 cups of icing sugar sifted

1 cup almond meal sifted

3/4 cups caster sugar

1 tsp salt

3 large egg whites at room temperature

Pinch of cream of tartar

1/2 tsp blueberry flavouring oil

Gel food colouring (navy, super black and violet)

Buttercream Filling Ingredients:

1 cup butter

2 cups sifted icing sugar

1/2 tsp blueberry essence oil

Gel food colouring (violet)

 

Method:

 

1. Sift the almond meal and icing sugar together into a bowl. Add the salt.

2. Whip the egg whites and cream of tartar until frothy, and then gradually add in the caster sugar and whip until you see stiff peaks. (You should be able to hold the bowl over your head upside down without the mixture falling out).

3. Fold the almond meal and icing sugar mixture into the meringue mixture until combined.

4. Add a few drops of colour and the blueberry flavouring to your macaron mixture and gently fold through. Be careful not to over mix.

5. Pipe the mixture into rounds on a baking sheet, and allow them to rest for approximately 20 to 30 mins or until the top of the cookies are dried out.

6. Bake in a preheated oven at 160 degrees, for approximately 15 – 20 mins, rotating the tray halfway through. The cookies are done when they easily peel off the baking sheet.

7. To make the buttercream, while the butter until light and creamy, and then add the icing sugar. Beat the ingredients together, until combined. Add the colour, and flavouring.

8. Once cooled, pipe the buttercream onto one half of the cookie, and using another half, sandwich the two together.

 

I hope you have enjoyed this post, and that you have a go at making these Macarons for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Chinese Almond Cookies

I admire so many things about the Asian cultures, people and their food. I especially love that I get to share in a bit of the culture by living in multicultural Western Sydney. The hustle and bustle of the marketplace, people calling out for you to try their fresh produce, families enjoying freshly made meals, teaching their children about their roots, just fills me with joy!

I wanted to try making something traditional to celebrate Chinese New Year 2019. If you frequent Asian grocery stores like I do, there’s a good chance that you will have seen these cookies before. Some of you may have even had these as treats growing up. The soft, crumbly, almond flavoured delicacies are truly amazing, especially paired with a cup of tea! The great thing about them is, you can have them any time of the year…

Give them a go, with my version of the traditional recipe, below.

Ingredients:

1 cup Almond Meal

2 cups Plain flour

1 cup cubed Butter

1 cup caster sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp almond extract

Method:

1) Cream together the butter and sugar.

2) Add in the flour, almond meal, baking powder, baking soda, salt and almond extract and combine to form a dough.

3) Chill the dough in the fridge for an hour at least.

4) Roll the dough into balls, place them on a greased and lined baking tray, and flatten them slightly with your palm.

5) Give each cookie a slight egg wash, and place one piece of sliced almond in the centre of each.

6) Bake the cookies in a pre- heated oven at 180 degrees Celsius until golden brown.

** the cookies will be soft, but will harden slightly as they cool. Don’t be impatient, leave them on the tray to cool completely before packaging the cookies.

I hope you have enjoyed this post, and that you have a go at making these cookies for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Nazzy’s take on the Argentinian Alfajores 

Friday nights at my place are usually spent watching the food network, Food Safari on sbs, The Living Room’s chef Miguel, and Better Homes and Gardens fast Ed. (It’s a battle of the channels, flicking to each show during ad breaks)

Last Friday night I was inspired by an Argentinian Chef who made the traditional caramel cookie called Alfajores.

Alfajores can be described as a crumbly shortbread cookie, sandwiched with a caramel filling also known as dulce de Leche.

On Saturday morning, I set out to shop for all the ingredients I needed to make the Alfajores. I was determined to nail this recipe so that I can make it again for Eid celebrations in 3 weeks time 🙂

I happened to do just that! They were a huge success, and were demolished in no time by family and friends – which is always a good sign.

Here’s how I made them:

Ingredients:

1 2/3 cups flour

2 1/2 cups corn flour

1/2 tsp baking soda

2 tsp baking powder

1 cup butter

3/4 cups white sugar

3 egg yolks

1tsp vanilla essence

2 cups Dulce de Leche ( thick milk caramel)

Method:

1) Cream the butter and sugar until light and fluffy

2) Add the vanilla essence and beat to combine

3) Add the egg yolks, one at a time, beating them into the butter and sugar mixture until fully mixed in

4) Add the baking soda and baking powder and mix again

5) Add in the flour and corn flour, and gently fold through until the mixture forms a dough. This part can get messy, and it helps to use your hands to form the dough.

6) Once the dough is made, wrap it in cling wrap, and chill in the fridge for 15 minutes.

7) Roll the dough between two sheets of baking paper, and then using a round cookie cutter, cut the dough into rounds.

8) Once cut, place the dough circles onto a lined baking tray and bake in a preheated oven at 180 degrees Celsius until golden brown.

9) Allow the cookie rounds to cool on a cooling rack

10) Sandwich the cookie rounds together by piping onto one round, the dulce de Leche, and then top with another cookie round.

11) Serve your Alfajores with a cup of tea or coffee 🙂

These are mine:


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx