Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
Chestnut chocolate cream biscuits
Rich double-decker biscuits sandwiched with a dark chocolate cream. Rely on a food processor here. Then you won’t need to sieve the mixture as any knobbly bits of chestnut will turn curiously tough during baking.
150g cooked peeled chestnuts, I use the tinned ones
200g unsalted butter, softened
175g dark soft brown sugar
225g plain flour
1/4 [...]
This week’s how-to class is all about cookies and biscuits: soft and gooey ones as well as utterly crisp and snappy numbers; post any questions you have below and I’ll try to help, or if you have a better way, let us know. Look for this Saturday’s ginger macadamia biscuits recipe, so good I made it three [...]
