I’m sure some of you will have made a recipe from a book, magazine or found one online and after working away at it found it didn’t quite work out how the picture looked.
I think It’s awful that this happens. It puts people off cooking or baking and makes them think they’ve done something wrong. I suppose that’s why there are so many recipe books etc. out there. We’re all searching for those truly amazing recipes that work.
Warning, rant coming up
In some cases, I think it’s quite innocent, where the recipe writer has simply forgotten to put down a step or assumes everyone knows a simple technique. I know how hard it is to write instructions, I hope if anyone tries one of my recipes and it fails you let me know so I can fix it.
Unfortunately, in other cases, I have to think they’re just trying to fill their pages with lovely photo’s, so you make a purchase of some sort. I mean there’s only one person I know of that has gone through a whole cookbook and made every recipe from start to finish. (Umm, I think they made a movie of it. Heheheee) So, what does it matter anyway? People might not even make them??????? sheesh
So here comes the rant, I spend my life teaching and explaining that it’s not hard to make brilliant food from scratch. Then there are these recipes bandied about all over the place with wonderful photos, and they don’t work. They make people think they’ve failed. Sigh, ok I’ve got that off my chest. I’m good now.
I’m so glad we have shows like Master Chef, and so many cookbooks being published these days. They encourage people to get back in their kitchens and stop buying processed foods. I’ve had many people tell me that they can’t cook, they try things, but they don’t work. It’s a shame they think they’ve failed one too many times and they don’t want to try again.
Everyone at Bake Club knows firsthand of these poorly written recipes. We’re always finding them, and fixing them. Here’s a recipe we tried at Bake Club this week, I’m not telling you where I got it from because that wouldn’t be very nice would it. I was typing the recipe into our Bake Club recipe list for the week and noticed that the amount of liquid used in the recipe outweighed the dry goods. Making this recipe as it was written would end up with a runny mess. I did quite a bit of tweaking and a little more on the day for the presentation side of things, and they turned out just like the photo. Happy Bakers we were.
I’d love to hear your comments if you have a go at these. 😉
Like did they turn out just like our photo?
- 150 g raisins
- 100 ml maple syrup
- 200 g unsalted butter, chopped, melted and cooled
- 175 g brown sugar
- 165 g white sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- ½ tsp bicarb
- ¼ tsp baking powder
- 1 tsp water
- 300 g plain flour
- ¼ tsp table salt or ½ tsp flaked
- 80 ml bourbon
- 150 g fruit-free granola
- 150 g Fruit free granola for pressing into the tops of the cookies before baking. (You can add extra nuts and pepitas if you like, I did.)
- Conventional Method
- Preheat oven to 160 c
- (Wash raisins) Place raisins and maple syrup in a small saucepan over high heat and bring to a simmer. Reduce until the mixture is thick and glossy. Set aside to cool.
- Place the butter, brown sugar and white sugar in the bowl of an electric mixer and beat on medium speed for 6 - 8 minutes or until combined and sandy in texture.
- Add the egg, egg yolk and vanilla, increase the speed to high and beat for 2 minutes or until pale and creamy.
- Place the bicarbonate of soda, baking powder and water in a small bowl and mix to combine. Add the bicarbonate mixture, flour and salt to the butter mixture and beat on low speed until combined. Add the granola, maple raisins and bourbon and beat on low speed until just combined.
- Place the bowl in the fridge and let firm up. This will depend on how much the butter has softened in the mix; it might take ten mins it might take 30 mins.
- Pour your second lot of granola into a bowl for rolling the biscuits in.
- Using a tablespoon or similar, take portions of the cookie mixture, roll into balls and press into the granola mix covering the whole top of the cookie.
- Bake in batches, onto four large baking trays lined with non-stick baking paper, allowing loads of room to spread. Cook for 20 minutes or until golden brown and firm to the touch.
- Set aside to cool for 10 minutes before transferring to wire racks to cool completely. Repeat with the remainder cookie dough. Makes 30 + large cookies
- Thermomix Method
- Preheat oven to 160 c
- (Wash the raisins) Place the Maple syrup and raisins in the Thermomix and set to reverse speed + 1/100 deg/10 mins. Then remove from the bowl to cool (set aside).
- No need to clean the bowl, but make sure it is cold before going on.
- Place the butter, brown sugar and white sugar in the bowl and set to speed ⅝ seconds.
- Add the egg, egg yolk and
vanilla, set the speed to 4.5 /15 seconds.
- Place the bicarb, baking powder and water in a small bowl and mix to combine. Add the bicarb mixture, flour and salt to the butter mixture and beat on speed 5 till combined.
- Add the granola, maple raisins and bourbon to the TM bowl and beat on reverse speed + 5 till combined. You may need to lift the mix from the bottom of the TM with a spatula and mix again to make sure all the flour is incorporated. If the mix isn't firm enough to roll into balls, place it in the fridge for a bit. It will firm up, so it's easy to handle.
- Form tablespoons of the cookie mixture into balls then press the granola onto the dough firmly, making sure you have the whole top surface covered. (As the cookies spread there will be gaps so push loads in to get them looking like ours.)
- Place onto four baking trays lined with non-stick baking paper, allowing plenty of room to spread. Bake for 20 minutes or until golden. Set aside to cool for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough