recipe writer

Triple Chocolate Rye, Walnut and Espresso Cookies

I’ve tweaked and tested this recipe at least four times over the past month *woe is me*, and am at last at the point where I’m completely happy with the outcome. Technique-wise I’ve actually harked back to one of my original cookie recipes which I posted about four years ago- it’s so simple and calls for a good old mixing bowl and wooden spoon, but delivers that chewy, crinkly texture which just can’t be rivalled. In terms of ingredients I’ve used a combination of rye and plain flour, three types of chocolate (duh), walnuts and a good dose of espresso; the resulting flavour is well balanced and borderline addictive, so proceed with caution (not actually, definitely give them a go).

Ingredients

  • 150g plain flour
  • 100g rye flour
  • 1tsp bicarbonate of soda
  • Pinch salt
  • 1tbsp instant coffee (ground to a very fine powder)
  • 160g unsalted butter
  • 150g dark brown soft sugar
  • 150g golden caster sugar
  • 1 egg plus 1 egg yolk
  • 75g walnuts, coarsely chopped
  • 100g dark chocolate, coarsely chopped
  • 100g milk chocolate, coarsely chopped
  • 100g white chocolate, coarsely chopped

Method

  1. Preheat the oven to 180c. Line two large trays with baking paper.
  2. Place the plain flour, rye flour, bicarbonate of soda and salt in a large bowl and roughly mix together with a wooden spoon. Add the instant coffee, butter and sugars to a saucepan and gently melt over a medium heat, stirring occasionally.
  3. Once the ingredients have melted together, set aside to cool slightly then add in the egg and egg yolk and whisk briefly to combine.
  4. Pour the wet ingredients into the dry and mix together with a wooden spoon to form a soft cookie dough. Tip in the chocolate and walnuts into the bowl and mix to evenly distribute them through the dough. Chill the dough for 15 minutes.
  5. Using an ice cream scoop, form balls of cookie dough and line onto the baking trays (leaving lots of space for spreading). You will need to do this in batches (unless you have a huge oven and lots of trays!).
  6. Bake the cookies for 10-12 minutes then set aside. They will be very soft when you get them out of the oven, but don’t worry, they’ll set up a little. Leave to cool and serve.

Enjoy!

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Spelt Banana Pancakes with Honeyed Pecans

With Pancake Day looming I thought I’d share my recipe for the best fluffy banana pancakes (even if I say so myself). The combination of spelt flour and banana makes for a nutty but naturally sweet flavour and they work really well with nut butters, maple syrup and winter produce such as forced rhubarb and pear.

Ingredients (serves 6-8)

For the pancakes

  • 175g spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ripe bananas
  • 175ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • knob of butter for frying

To serve

  • 100g pecans
  • 3-4tbsp honey
  • 1tsp sea salt
  • maple syrup or honey
  • either fresh banana, winter berries, finely sliced apple or pear, orange segments or poached rhubarb
  • either almond, peanut or cashew butter

Method

  1. Preheat the oven to 180c. Line a baking tray with baking paper. Toss the pecans in the honey and salt and evenly distribute on the prepared tray then bake for 10 minutes.
  2. Meanwhile, place the flour, baking powder and bicarbonate of soda in a bowl. Stir together and make a well in the centre.
  3. In a jug whisk together the milk, egg and vanilla extract then mash the bananas and add them in. Tip the contents of the jug into the dry ingredients and whisk together until you have a smooth, lump-free batter.
  4. Once the pecans are sticky and toasted set aside.
  5. Now you’re ready to cook the pancakes. Heat a large frying pan and add a knob of butter. Once the butter is gently foaming add 3 or 4 mounds of the pancake batter and cook on the first side until bubbles start to appear on the top, then turn over and cook for a couple more minutes. Continue cooking the pancakes in batches until you’ve used all the batter up.
  6. Serve with fresh banana, maple syrup and the honeyed pecans.

Enjoy!

Peach and Blueberry Hazelnut Crumble Cake

Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.

Ingredients (serves 10-12):

For the crumble topping:

  • 100g plain flour
  • 50g caster sugar
  • 85g hazelnuts, chopped
  • 75g butter, melted

For the cake:

  • zest 1 lemon
  • 225g soft butter
  • 175g caster sugar
  • 3 eggs
  • 400g ripe peaches, blitzed into a chunky puree
  • 200g wholemeal self raising flour
  • 1tsp baking powder
  • pinch salt
  • 100g finely chopped hazelnuts
  • 1 peach, finely sliced
  • large handful blueberries

To serve:

  • dollop creme fraiche or greek yoghurt
  • drizzle of honey

Method:

  1. Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
  2. Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
  3. Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
  4. Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
  5. Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.

Enjoy!