Im back! I know it has been months since I have posted but I have been swamped under piles of cake whilst testing recipes for my new book, which I am thrilled to say is now done and dusted, it even has a name! After months of indecision we finally decided to call the book ‘Say It With Cake’ and it will be out on Sept 13th, I cant wait for you all to see it. I will write more about it a later date but for now let me share my new favourite recipe, a rather simple but seriously delicious recipe for Chocolate Sables. I have made Dorie Greenspan’s amazing ‘World Peace Cookies’ many times and these are along the same lines. I recently received some sample spelt flours from Sharpham Park and as an experiment I whipped up a batch of these cookies and believe me they are rather moreish, eating just the one will be almost impossible. The spelt has a slightly nutty flavour which would be delicious in an oatmeal raisin cookie and which also works wonderfully here. If you don’t have spelt you can substitute with regular plain flour.
275g white spelt flour (or plain flour)
40g cocoa powder
3/4 tsp baking soda
1 1/2 tsp flaked sea salt
200g unsalted butter, room temperature
50g caster sugar
100g light brown sugar
175g dark chocolate (65-70% cocoa solids) roughly chopped
Place the flour, cocoa powder, baking soda and salt together into a medium bowl and whisk to combine, set aside until needed.
Place the butter and sugars into a large bowl and beat together until light and creamy, remember you are not making a cake so it doesn’t need to be fluffy just well combined and light and creamy.
Add the flour mixture and with the mixer on low speed mix together until the mixture is sandy. Sable is French for sandy and describes both the texture of the final cookie and this stage of the baking process. If you mix until you have a uniform dough the texture of the final cookie will be a bit tougher and they wont melt in the mouth. Add the chocolate and mix to combine. Tip the mixture onto the worksurface and very gently knead to bring together. Divide the dough in half and roll into logs, about 4cm inches in diameter. Wrap in clingfilm and refrigerate. At this point I will normally freeze half of the dough ready to make cookies when emergency cookies are needed (happens more than you would expect!). Chill the dough for a few hours until firm.
Preheat the oven to 180C/160C Fan and line two baking trays with parchment paper. Using a thin sharp knife cut the log into cookies, about 1cm thick but don’t worry if the cookies crumble just press them gently back together. Place onto the prepared baking trays and bake for 10-12 minutes or until spread and lightly set around the edges but still looks undercooked in the middle. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Stored in a sealed container these cookies will keep perfectly for a few days but trust me they will never last that long.
Royal Bath and West Baking Festival
I am thrilled to say that on 30th May I will be opening the first Royal Bath and West Festival of Baking a new addition to the main agricultural show which is one of the countries biggest. I will be holding baking demos and book signings throughout the day and if you book in advance you can get 10% off purchases from Lakeland. Full details can be found here.