Recipe: Jam Drops

September 25, 2012 | Recipe

A good classic recipe, Jam Drops. I used to love these as a kid… some things never change.

Here’s the recipe (from Donna Hay Modern Classics Book 2)

180g (6 oz) softened butter
1 cup caster (superfine) sugar
1 egg
2 cups plain flour, sifted
1/2 teaspoon baking powder
jam (jelly)

Preheat oven to 180°C (350°F). Place butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.

Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with non-stick baking paper, allowing room for the biscuits to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam. Bake for 10 minutes or until golden. Cool on wire racks.

Mmmm yummy!

 Go give them a try! :)

Recipe: White Chocolate Cranberry Biscuits

August 13, 2012 | Recipe

Morning guys! I hope you had a lovely weekend :)

I thought starting off the week with a yummy biscuit recipe would be a great idea, seeing as nobody likes Monday’s and biscuits make everything better. I know I only did a biscuit recipe not too long ago, but these babies are waaaay too good not to share. Even better than the choc chip ones. The combination of delicious white chocolate, chewy cranberries, and crunchy biscuit is perfect. I got this recipe from my lovely friend Aude years and years ago.. and am embarrassed to say I only just found it again and thought to give it a try! Now I wish I hadn’t waited so long.. these are going straight to the top of my favourite biscuit recipes :)

White Chocolate and Cranberry Biscuits

125g butter softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tbs brandy (I used Amarula because we had it)
1 1/2 cups flour
1/2 tsp baking soda
3/4 cup white choc chips (I put in 1/2 cup)
1 cup dried cranberries

Preheat oven to 190°C (375°F). In large bowl, cream both sugars and butter together until smooth. Beat in egg and brandy. Combine flour and baking soda, stir into butter mixture. Mix in white chocolate chips and cranberries. Put heaped spoonfuls onto baking trays lined with baking paper. Bake for 8 – 10 minutes.

Recipe: Choc Chip Cookies

July 30, 2012 | Recipe

It’s one of the baking basics around here.. Chocolate Chip Cookies always go down a treat. I ended up baking this batch at about 10pm the other night because I had a craving and didn’t have any cookies in the house (I’m very disciplined when I’m at the supermarket.. not so much once I get home!). Do you have a favourite go-to cookie recipe? I also really love Jam Drops (Thumbprints?).. mmmm maybe they’ll be next on the list for late-night baking :)

This recipe is adapted from Donna Hay Modern Classics Book 2.

Recipe: Super-Duper-Extra-Amazing Chocolate Cupcakes

May 17, 2012 | Recipe

I’m not sure if you can tell from this photo, but these cupcakes are incredible. Like… really. Super chocolatey, moist, tasty.. and totally bad for you, but who cares! These are an indulgence totally worth the extra kilometre I’ll have to run later. I didn’t help the matter when I put a pile of whipped chocolate cream on top.. but hey, if I’m going to feel guilty, I might as well make it worth while.

I came across this recipe on The Little Teochew and thought it sounded like a winner, but instead of making one big cake (or even 6 small cakes like the original recipe calls for), I made cupcakes. Apart from that, the only things I did differently to the recipe were that I only put in 1 cup of sugar, and about a third of the amount of chocolate chips. Wouldn’t want to overindulge you know. I then baked them for about 20 minutes.

I’ll list the adjusted recipe here, but if you’d like to see the one for the whole cake go here, and for the 6 smaller cakes here. The original recipe came from Tish Boyle.

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Fill a muffin tin with cupcake papers in preparation.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.


3. In the bowl of an electric mixer, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Divide the batter into the prepared cake papers.

5. Bake the cakes for 20 to 25 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cupcakes on a wire rack.

For the icing, all I did was whip some cream with a little bit of powdered sugar and cocoa added. Best to only ice them when you want to eat them.

Om nom nom. Now if you’ll excuse me, I’ve got whipped cream to wash off my face.