Jammie Dodgers

Recently, a friend shared a jar of her homemade organic strawberry jam with me, but we don't consume much jam in the house (nutella and pb ftw!). I don't want to waste her efforts, so I use them in these adorable jammie dodgers and let her jam shine. I gifted some back to her and seeing how her kids polished off a good half of them in a go, I think I did justice to her jam.

Jammie dodgers are one of UK's most popular biscuits. If you grew up there, you probably have had them in your lunchbox some time in your life. Although traditionally raspberry jam filled, a range of various fillings can be used. For this application, I have used my friend's lovely strawberry jam but you are welcome to revert to its traditional flavor or any other preferred flavor. Be sure to share it with me! *wink*

Jammie Dodgers (makes 24-36 depending on size)

250g     Butter, unsalted

100g     Confectioner's sugar (aka powdered sugar)

  50g     Castor sugar

    2      Egg yolks, lightly beaten

   5g     Vanilla extract

300g     All-purpose flour

100g     Almond meal

   2g     Salt

Strawberry jam

Preheat oven to 160°C

1. Sift together the flour, almond meal, salt and reserve.

2. With a paddle attachment, cream together the butter and sugars till mixture is creamy and color is pale.

3. Slowly add in the egg yolks while beating, making sure it has incorporated fully before adding the vanilla extract.

4. Add in the flour mixture and mix till the dough just comes together. Cling wrap the dough and refrigerate for 30 mins.

5. On a lightly floured surface, roll out the dough into a thickness of about 3mm. 

  

6. Using your chosen cookie cutter, punch out the an equal number of dough and place on a lined baking sheet. Then using a smaller cookie cutter, punch out design on half of the dough.

7. Bake for about 15-20 mins till the biscuits are just golden. Cool completely on wired rack.

8. When cooled, sandwiched the biscuits with your choice of jam.

Thoughts: While almond meal is not a usual ingredient in traditional shortbread, I like that it lends a subtle nutty flavor to the finished biscuits. You may choose to replace it with flour if not readily available. 

You have to work fast when handling the dough because it "melts" pretty fast, especially in a warm environment. Otherwise, it will be better to work in batches, keeping the remaining dough in the fridge. I'm slow when it comes to delicate work, so I just stash them in the fridge till I'm ready to use them. 

Depending on how "wet" your jam is, it is normal for the biscuits to soften slightly after a day. I find them more enjoyable that way, with the biscuits absorbing some of the jam's flavor. It went really well with a cup of earl grey tea. No wonder it remained popular in UK after so many years!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Classic Chocolate Cake (Remembering LKY)

Update: On this sad day of 23rd March 2015, the founding father of Singapore, Mr. Lee Kuan Yew passed away peacefully at the age of 91. Under his leadership, Singapore grew from what was a small fishing island to the prosperous city it is today. Along the way, he made decisions that some people disagree with. I would just like to say that there are no utilitarian approach to anything most of the time. Regardless right or wrong (decisions), Singapore is a world famous country, well known for her economic and political stability, and it did not happen on its own.

I didn't plan for this post but understanding Mr. Lee Kuan Yew's love for chocolate cakes (and how Mdm Kwa Geok Choo would share half with him), I would like to dedicate this timely post to him. Chocolate cake will never be the same for me. It will also signifies the strong love between the old couple. Thank you for sculpting Singapore into what she is now, a safe haven where foreigners dream to reside in. Hopefully the political successors will continue your vision and not let you down.

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Not sure if this happens to any of you, I like to stock extra baking ingredients in fear of running out at the very last minute while baking. This comes with a problem, I tend to over stock! Especially when they are on 50% discount, the deal is too attractive to pass. And that is exactly what happened to the huge surplus of chocolate couverture I have at home.

Moving past the Dark Chocolate Mint cupcakes, let me share my go-to Chocolate (cup)cake recipe.It's cakey and moist, not too dense but fudgy enough when you bite into it. Both good in whole cakes or cupcakes form.

Classic Chocolate Cake (makes 8"x1.5" round or 12 cupcakes)


  50g     Chocolate couverture, 70%
  90g     HOT Coffee
  60g     Milk

125g     All-purpose flour
  50g     Cocoa powder
   3g     Baking powder
   1g     Salt

    1     Egg
    1     Yolk

100g     Butter, unsalted
165g     Sugar

Preheat oven to 175°C
1. Pour the Hot Coffee into the couverture, stirring occasionally till the chocolate has melted. Let cool slightly before combining with milk.

2. Sift together the flour, cocoa powder, baking powder, salt and reserve.

3. Lightly beat together the egg and egg yolk and reserve.

4. With a paddle attachment, cream the butter and sugar till the color is pale and creamy. Slowly add in the beaten eggs while continuing to cream.

5. Add in the flour mixture in 3 additions, while alternating with the chocolate mixture, waiting for each to be incorporated before adding the next. I.e. flour -> chocolate -> flour -> chocolate -> flour. Mix briefly on medium speed till a smooth batter has formed.

6. Spoon into cupcake liners, about 3/4 way full or pour into a lined cake tin. Bake 20-30 minutes till cake tester comes out clean. It should take slightly longer if baking a cake. Let cool completely before frosting.

Chocolate frosting
 100g     Chocolate couverture, 70%
  30g     Heavy cream, aka whipping cream

100g     Heavy cream

7. In a bain marie, melt chocolate and heavy cream together till mixture is smooth. Let cool completely.

8. With a whisk attachment, whisk the whipping cream till stiff peaks and fold together with the chocolate mixture gently.

9. Frost and decorate the cupcakes as desired and serve.

Thoughts: The amount of sugar in this recipe is based on using 70% dark chocolate, the cake will be just sweet enough for kids to enjoy. If kids are not the recipients or if you're using a sweeter chocolate, you may want to reduce the amount of sugar further. For my own consumption, the amount of sugar is 150g.

This recipe never fails me or anyone who has had it. It is all that you want in a chocolate cake, chocolatey like a fudgy brownie but not quite as dense. If you want it to be even more chocolatey, omit the whipping cream in the frosting, double the ganache portion and whip it directly. Surely it might give you a sore throat thereafter, but it is ohhh sooo good!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Dark Chocolate Mint Cupcakes (Grasshopper Cupcake)

My, oh my.... It has been almost 3 months since the last post. Hope all is well with everyone.

First, a short update on what I had been up to the past months. We spent a little over 2 weeks in the land of the rising sun, Japan, visiting Mount Fuji, Kyoto, Osaka and Tokyo. It wasn't my first trip but Japan never fail to amaze me. The sights, the people, and of course, the food, everything excites my senses. I also had my first trip to Bangkok just a few days before coming back (no joke, it was really my first time to BKK). Can I just say everything tastes super good?! Even my first maggot and it tastes just like what they said.... peanuts! But mainly, I enjoyed the most being back home, with family and friends, celebrating Chinese New Year together. Those who followed me on Instagram might have seen some photos from the trips. I might put together a short post on the trips when I have more time. Right now, I have to bake something to ease the "itch" on my hands.

It's a new year, let's give it a "fresh" and "cool" start.

MINT and CHOCOLATE. Nothing beats it. Thanks to my friend who shared a compilation of mouthwatering sweets of this classic combination couple days back. You have to admit it. No matter if it's the affordable Cadbury Dairy Milk Peppermint Roll, or the luxurious After Eight Mint Chocolate Thins, or the ever popular Andes Chocolate Mints, everyone loves mint and chocolate!

Dark Chocolate Mint Cupcakes (makes 10)
(adapted from alexandra's kitchen)

  30g     Chocolate couverture, 70%
115g     HOT Coffee

  55g     Vegetable oil, neutral tasting
120g     Buttermilk
    2g     Crème de menthe
    1g     Vanilla

     1      Egg

170g     Sugar
105g     All-purpose flour
  45g     Cocoa powder
    3g     Baking Soda
 1.5g     Baking Powder
 2.5g     Salt

Preheat oven to 160°C
1. Combine the Hot coffee with the chocolate couverture, stir occasionally until the chocolate is melted.

2. Sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

3. Beat the egg on med-high speed till the color turns pale. Switch to low speed, gradually add the melted chocolate mixture, oil, buttermilk, crème de menthe and vanilla, beat till well combined.

4. Add in the sifted mixture and beat on medium speed until just combined.

5. Fill 3/4 of the cupcake liners. The batter is loose, so using an ice cream scoop wasn't really ideal. A ladle or a wide mouth measuring cup might have been easier.

6. Bake for 25 to 30 mins or until a cake tester comes out clean. Let cool completely on wired rack before frosting.

Mint Cream
 100g     Whipping Cream
    5g     Crème de menthe, more or less to taste
*a drop of green coloring

7. Whisk whipping cream till soft peak before adding the crème de menthe. Once satisfied with taste, continue whipping till stiff peak.

8. Decorate the cuppies as desired and serve.

Thoughts: I was pleasantly surprised by how well this recipe turned out to be. This is one of the very rare few recipes I don't change anything except for sugar. In fact, I think the sweetness will still be acceptable if I had just followed the original amount of 200g. And for a batter this watery, I didn't expect the texture to be this soft, almost sponge like. If I have to change anything the next time I made these again, I might attempt to make it more chocolatey. But the recipe is really good the way it is now.

In view of St. Patrick's Day next Tuesday, let me leave you guys with this weird cupcake that can't decide whether it wants to look like a clover or a club. I tried to freehand this cutout but I obviously failed. Hahaha.. Don't let it spoil your appetite this festive celebration. May St. Patrick's day blessings be upon you!

Lá fhéile Pádraig sona dhaoibh!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.