Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies | Butter Baking

Hello internet friends!

Soft Batch Chocolate Chip Cookies | Butter Baking

I hope you all had a very happy easter, or at least a nice break from work.

My easter was crazy, particularly at the bakery. Their hot cross buns were named best in town, so it was absolute mayhem. Thousands of buns daily, and queues of customers out the door.

Soft Batch Chocolate Chip Cookies | Butter Baking

We spent Sunday with family eating far too much food, and I baked this gorgeous chocolate meringue cake for dessert. The fudgy brownie-like base and the light chocolate meringue topping formed a third middle layer, almost like a gooey chocolate soufflé. I’ll have to bake it for you sometime!

Soft Batch Chocolate Chip Cookies | Butter Baking

I’m not an easter egg person, but I’m all for chocolate and chocolate desserts. I’ve had these cookies pinned to bake from Pinch of Yum for months, and easter seemed the perfect time to finally make them. You could even fill them with your leftover easter eggs (if you haven’t eaten them already, that is!).

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies were delicious. The perfect soft batch cookie. They stay soft and chewy for days, are super thick, and are filled with plenty of chocolate.

Soft Batch Chocolate Chip Cookies | Butter Baking

These cookies don’t have the same depth of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with sea salt), but they are ideal if you want a soft, super thick and chewy chocolate chip cookie.

You should totally bake these sometime.

Soft Batch Chocolate Chip Cookies | Butter Baking

And remember how I told you I filmed a few segments for a cooking show? Well the first segment is airing on Everyday Gourmet with Justine Schofield this Monday the 28th at 4pm on Channel 10, so if you’re in Aus you should totally watch it (or not, because I’m super nervous to be on TV!).

Soft Batch Chocolate Chip Cookies | Butter Baking

SOFT BATCH CHOCOLATE CHIP COOKIES
 
Ingredients
  • 200g unsalted butter, softened (14 tbsp)
  • 1 cup caster (superfine) sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups plain flour (+ a few extra tbsp)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3 cups chocolate chips/chunks (I used a combination of milk and dark chocolate, and the best quality chocolate you can afford will result in the best cookies)
Method
  1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  2. Put the butter into the bowl of your stand mixer and place the bowl in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside.
  3. Set it aside to cool while you weigh up the rest of your ingredients.
  4. Once the butter has cooled, add both sugars and beat until light and fluffy.
  5. Add the vanilla and eggs, beating between each addition just until incorporated.
  6. Add the flour, baking soda and sea salt to the bowl. Beat on a low speed, just until combined. Add more flour, a tablespoon at a time, until the dough comes together in a ball - you don't want it sticking to the sides of the bowl.
  7. Mix in the chocolate chips.
  8. Use a medium cookie scoop to drop the dough onto prepared baking sheets, allowing room for spreading.
  9. Bake one tray of cookies at a time, for 9 - 11 minutes. take them out when they have little brown spots on the top. Allow to cool a little and enjoy!
  10. Makes 24 cookies.
  11. Happy baking!

Adapted from Pinch of Yum!

Strawberry and Cream Tarts

Strawberry and Cream Tarts | Butter Baking

The weather here has been unable to decide whether it wants to hold onto summer or move into chilly autumn.

Strawberry and Cream Tarts | Butter Baking

It is officially autumn, and some days have been appropriately cold. So cold that I have to wear extra pairs of socks and sleep with an extra blanket. Rain splatters throughout the night, and evenings are so chilly that I have considered pulling out my winter coat.

Strawberry and Cream Tarts | Butter Baking

And then next second, it’s hot again. The air conditioner is back on, the skirts and dresses come back out of my wardrobe, and it’s perfect ice cream weather (who am I kidding, it’s always perfect ice cream weather).

Strawberry and Cream Tarts | Butter Baking

Today was lovely and warm, so in a last hurrah to the summer that is slowly creeping away, we are eating yummy strawberry and cream tarts.

Strawberry and Cream Tarts | Butter Baking

Made with the sable breton base of my fig brûlée tarts of a few weeks back, they are topped with juicy, sweet strawberries and are held together with delicious creme diplomat (a combination of creme patisserie and whipped cream).

Strawberry and Cream Tarts | Butter Baking

I hope you all have a happy easter! I’ll be baking something appropriately chocolatey on the weekend. If you’re looking for some easter recipes, check out my hot cross bun macarons, chocolate chip hot cross buns or double chocolate chip espresso hot cross buns! X

Strawberry and Cream Tarts | Butter Baking

STRAWBERRY AND CREAM TARTS
 
Ingredients
  • FOR THE CREME DIPLOMAT
  • 100ml heavy cream
  • You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill.
  • FOR THE SABLE BRETON
  • 80g egg yolks (approx. 4)
  • 175g caster sugar
  • 160g unsalted butter, softened
  • 220g plain flour
  • 7g baking powder
  • Pinch of salt
  • TO FINISH THE TART
  • 1 punnet strawberries, hulled and halved
  • Icing sugar, to dust
Method
  1. Preheat the oven to 165 C (320 F).
  2. Butter and flour 6 individual tart tins (I used bottomless rings).
  3. Beat the butter with a wooden spoon until creamy. Set aside.
  4. Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
  5. Add the sugar all at once and beat until pale and creamy.
  6. Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
  7. Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
  8. Bring the dough together with your hands, gently, and divide among the tart cases.
  9. Press the pastry into the bases and up the sides of the tart cases.
  10. Bake for 15 - 20 minutes, until puffed and golden.
  11. Remove from the oven and allow to cool.
  12. Whip the cream to stiff peaks.
  13. Stir the pastry cream well to soften, then stir in the whipped cream.
  14. Use a piping bag fitted with round nozzle to pipe dots of creme diplomat onto the base. Arrange the strawberries over the creme.
  15. Dust with icing sugar to serve. Makes 6 tarts.
  16. Happy baking!

Pastry cream recipe adapted from Flour.
Sable breton recipe adapted from Philippa Sibley.

Cheddar, Chive and Prosciutto Scones

Cheddar, Chive and Prosciutto Scones | Butter Baking

After falling for the warmth and flakiness of the freshly baked lemon blueberry scones that I blogged a few weeks ago, I vowed to try some other versions.

Cheddar, Chive and Prosciutto Scones | Butter Baking

And these, I think, are even better than the sweet variety.

They’ve got me obsessed with cheesy scones.

These are the absolutely flakiest, crumbliest, butteriest, shortest scones I have ever had. In my entire life.

Cheddar, Chive and Prosciutto Scones | Butter Baking

They were amazing. They flaked apart and melted in your mouth beautifully. They were so flaky and short, they remind me of these cheddar cheese crackers I made.

They call for sour cream and an egg as the binder (instead of the buttermilk used in the blueberry recipe) and I think that’s what makes the texture so amazing.

Well that, and all that oozy, melty cheddar cheese.

Cheddar, Chive and Prosciutto Scones | Butter Baking

They’ve got torn up prosciutto inside too, and lots of finely chopped up chives. You could really add whatever you wanted though – sun dried tomatoes, jalapeños, olives… the possibilities are endless.

 Cheddar, Chive and Prosciutto Scones | Butter Baking

They took all of 15 minutes to whip up and another 15 minutes to bake the other afternoon, and I ate so many of them warm and slathered in butter that I was done for dinner. Delicious. X

PS. Sorry about the photos guys. The time has changed back here and I have lost my afternoon light. Damn the darkness.

Cheddar, Chive and Prosciutto Scones | Butter Baking

CHEDDAR, CHIVE AND PROSCIUTTO SCONES
 
Ingredients
  • 2 cups plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 110g unsalted butter, cold and cubed (8 tbsp)
  • ½ cup sour cream
  • 1 egg
  • 1 cup cheddar cheese, grated
  • 3 tbsp chopped chives
  • 5 thin slices prosciutto, chopped
  • A few tbsp cream, for brushing
Method
  1. Preheat the oven to 200 C (400 F) and line a tray with baking paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, place the flour, baking powder, baking soda, salt and cold butter.
  3. Turn the mixer onto a low speed and mix until only small flecks of butter remain.
  4. Whisk together the egg and the sour cream, and add this to the flour mixture. Mix, still on low, until the dough begins to come together.
  5. Add the cheese, prosciutto and chives and mix very briefly, you don't want to overwork the dough.
  6. Turn the dough out onto a floured surface and shape it into a rectangle, about 2cm (3/4 inch) thick.
  7. Cut the rectangle down the centre lengthways, then cut each half into 4 rectangles.
  8. Arrange the scones on the prepared baking tray and brush with cream.
  9. Bake for 15 - 17 minutes, until puffed and golden.
  10. Serve warm with butter! Makes 8 scones.
  11. Happy baking!

Adapted from My Baking Addiction.

Brûlée Fig and Custard Tarts

Brûlée Fig and Custard Tart | Butter Baking

We’re just riding on the end of fig season here, and I thought I’d make use of the last figs from our tree with a little brûlée tart.

Brûlée Fig and Custard Tart | Butter Baking

This tart is different from ones I’ve made in the past, as it uses a different pastry, one called sable breton.

Brûlée Fig and Custard Tart | Butter Baking

The pastry originates in Brittany, and through the addition of baking powder, is like an aerated shortbread.

Brûlée Fig and Custard Tart | Butter Baking

It forms a thicker, puffier tart base, verging on a cake, but one that is still buttery and crumbly. It’s then topped with filling – in this case, dollops of creamy creme patisserie and brûléed figs.

Brûlée Fig and Custard Tart | Butter Baking

It’s such a lovely dessert and takes no time to put together.

Brûlée Fig and Custard Tart | Butter Baking

The pastry cream can be made the night before, the sable breton needs no resting so it can be whipped up quite quickly, then the figs can be brûléed and the tart can be arranged in minutes. Easy! X

Brûlée Fig and Custard Tart | Butter Baking

BRULEE FIG AND CUSTARD TART
 
Ingredients
  • FOR THE PASTRY CREAM
  • You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill. Stir well before using to soften.
  • FOR THE SABLE BRETON
  • 80g egg yolks (approx. 4)
  • 175g caster sugar
  • 160g unsalted butter, softened
  • 220g plain flour
  • 7g baking powder
  • Pinch of salt
  • TO FINISH THE TART
  • 6 figs
  • Raw sugar, for the brûlée
  • Icing sugar, for dusting
Method
  1. Preheat the oven to 165 C (320 F).
  2. Butter and flour 6 individual tart tins (I used bottomless rings).
  3. Beat the butter with a wooden spoon until creamy. Set aside.
  4. Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
  5. Add the sugar all at once and beat until pale and creamy.
  6. Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
  7. Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
  8. Bring the dough together with your hands, gently, and divide among the tart cases.
  9. Press the pastry into the bases and up the sides of the tart cases.
  10. Bake for 15 - 20 minutes, until puffed and golden.
  11. Remove from the oven and allow to cool.
  12. Use a piping bag fitted with a round nozzle to dot the pastry cream over the sable breton bases.
  13. Quarter the figs, sprinkle with raw sugar and use a blowtorch or grill (broiler) to brûlée them. Arrange them over the tart.
  14. Dust with icing sugar to serve. Makes 6 tarts.
  15. Happy baking!

Find the pastry cream recipe here, adapted from Flour.
Sable breton recipe adapted from Philippa Sibley.

Blueberry and Lemon Buttermilk Scones

Blueberry and Lemon Buttermilk Scones | Butter Baking

Making scones with my dad is one of my earliest childhood memories of baking.

That, and mixing and mixing and mixing and mixing my mum’s chocolate buttermilk cake. She always loved me enough to say it tasted sooo much better when I mixed it for her.

Yeah, right.

Blueberry and Lemon Buttermilk Scones | Butter Baking

Anyway. I only remember my dad ever baking two things – carrot cake, and scones.

They were always the classic round English scones with jam and cream, and sometimes had currants baked into them.

Blueberry and Lemon Buttermilk Scones | Butter Baking

I always sat on the bench next to him as he made the dough. My job was to help cut the scones into circles and to watch as he whipped the cream.

Blueberry and Lemon Buttermilk Scones | Butter Baking

Although this is a fond memory, plain, traditional scones were never really my thing.

They’re often bland, boring, dry and have a baking soda aftertaste. And I don’t like jam. Or cream. So, um, no scones for me, thanks.

Blueberry and Lemon Buttermilk Scones | Butter Baking

When we had to make them at culinary school, I scrunched up my nose. When they were part of our exam at culinary school, I scrunched up my nose. And when my boss asked me to make scones at work a few months ago, I scrunched up my nose.

Until he handed me the Tartine book and I tasted these.

It was scone love.

Blueberry and Lemon Buttermilk Scones | Butter Baking

I just knew I had to bake them for you, so here they are the way I love them, studded with juicy blueberries (instead of the original currants).

These babies, all warm and smothered in butter, were my breakfast this morning. X

Blueberry and Lemon Buttermilk Scones | Butter Baking

BLUEBERRY AND LEMON BUTTERMILK SCONES
 
Ingredients
  • 4¾ cup plain flour (680g)
  • ½ cup caster (superfine) sugar (100g)
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1¼ tsp salt
  • 250g unsalted butter, cold (1 cup + 1 tbsp)
  • 375ml buttermilk (1½ cups)
  • Zest of 1 lemon, grated
  • 200g frozen blueberries (7 oz)
  • 2 tbsp melted butter
  • Raw sugar, for sprinkling
Method
  1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
  2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
  3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
  4. Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
  5. At this point, turn the dough out onto a floured surface and add the blueberries.
  6. Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
  7. Pat the dough into a rectangle about 1.5 inches thick.
  8. Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
  9. Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
  10. Bake for 20 - 30 minutes, until golden.
  11. Eat while warm! Makes 12 scones.
  12. Happy baking!

Adapted from Tartine.

Berry and Yogurt Panna Cotta

Berry and Yogurt Panna Cotta | Butter Baking

So, just quietly… I spent yesterday filming guest appearances for an Australian cooking show.

Yeah, that.

Berry and Yogurt Panna Cotta | Butter Baking

It was so much fun! I actually had the best day.

I was super nervous in the morning, sitting through hair and make up (who doesn’t wish they could have that every day?!) and trying to take everything in!

Berry and Yogurt Panna Cotta | Butter Baking

But the host was gorgeous and everyone on set was so lovely! They made me feel very welcome and at ease and before I knew it I was having a great time.

I think that by the end of the day, I might have even stopped looking super awkward in front of the camera. Well, maybe.

Berry and Yogurt Panna Cotta | Butter Baking

For the show, I baked these yummy cookies, had fun making these galettes and topping them with berries, and whipped up a version of one my of favourite desserts – coffee caramel panna cotta.

Berry and Yogurt Panna Cotta | Butter Baking

Making the panna cotta reminded me about how much I love it and just how easy it is, so I made another one last night to share with you today!

Berry and Yogurt Panna Cotta | Butter Baking

This one is a yogurt-based panna cotta, topped with berry coulis and berries. It’s a little healthier than a cream-based version, but just as easy and just as delicious. X

Berry and Yogurt Panna Cotta | Butter Baking

BERRY AND YOGURT PANNA COTTA
 
Ingredients
  • FOR THE PANNA COTTA
  • 2 tbsp water
  • 1¼ tsp powdered galatin
  • 1 cup plain or greek yogurt (230g)
  • 1 cup of milk or cream (I used half of each)
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • FOR THE BERRY COULIS
  • 170g fresh or frozen berries of your choice (I used strawberries)
  • 40g white sugar
  • Extra berries to garnish (optional)
Method
  1. To make the panna cotta, put the water in a small bowl and sprinkle over the gelatin. Set aside to allow it to absorb.
  2. Place the yogurt in a medium bowl and set aside.
  3. Put the cream/milk and sugar in a small saucepan with the vanilla and heat until it is almost boiling.
  4. Remove it from the heat and stir in the gelatin.
  5. Allow this mixture to cool before mixing it into the yogurt.
  6. Pour the panna cotta into 4 serving glasses and refrigerate them until set, at least 4 hours or overnight.
  7. Meanwhile, make the coulis.
  8. Blend the berries and sugar together until they are smooth.
  9. Pour into a small saucepan and bring to the boil.
  10. Remove from the heat and allow to cool.
  11. When you are ready to serve, top each panna cotta with a few tablespoons of coulis and top with fresh berries.
  12. Serves 4.
  13. Happy baking!

Panna cotta recipe adapted from Smitten Kitchen.

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