Author Archives: Sara

Lime Zingers

A tangy treat from the (American edition) Better Homes and Gardens Baking Cookbook.

Ingredients:

• 1 C butter
• 1/2 C granulated sugar
• 2 tsp finely shredded lime peel
• 1/4 C lime juice (2 limes)
• 1 tsp vanilla 2
• 1/4 C all-purpose flour
• 3/4 C finely chopped Brazil or hazelnuts (Optional)
• 4oz cream cheese softened
• Icing:
• 1 C sifted icing sugar
• 1 TBSP lemon or lime juice
• 1 tsp vanilla
• food coloring (optional)

Recipe:

In a large mixing bowl, beat butter with mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in lime peel, 1/4 C lime juice, and 1 tsp vanilla. Beat in as much flour as you can with mixer then switch to wooden shopped and stir in remaining flour and nuts in using.

Turn dough out onto lightly floured surface and divide in half. Roll half of the dough at a time to about 1/4 inch thickness. Using cookie cutters of desired shape, cut shapes and place on ungreased cookie sheet.

Bake in 350F/170C oven for 8-10 minutes (regular baking not fan forced), until edges are lightly browned. Transfer to wire rack and let cool completely. For icing, beat cream cheese, icing sugar, juice and vanilla with an electric mixer on medium speed until smooth. Tint with food coloring if desired.

Frost cooled cookies.

Sian’s Best Brownies

Ingredients

for 24 brownies

• 290g unsalted butter, plus more, softened, for greasing
• 225g good-quality milk chocolate, roughly chopped
• ¾ cup unsweetened dutch process cocoa powder, divided
• 1 tablespoon espresso/coffee powder
• 2 cups caster sugar (400 g)
• ½ cup dark brown sugar(110 g), packed
• 2 teaspoons vanilla extract
• 2 teaspoons salt
• 6 large eggs
• 1 cup all-purpose flour(125 g)
• flaky sea salt, for sprinkling

Preparation

1. Grease a 23×33-cm metal pan with softened butter, then line with parchment paper, leaving overhang on all sides.
2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
4. Combine the caster sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
6. Position a rack in the middle of the oven and preheat to 180°C
7. Add in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
9. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 3-4 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
10. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 15 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
11. Set the brownies on a cooling rack and cool completely in the pan.