Chocolate Chip Molasses Ginger Cookies

Chocolate Chip Molasses Ginger Cookies
Makes 22 cookies

As I write this I am sat in my local coffee shop and its packed so im squished in at the last table by the door, shivering away as the biting cold constantly rushes in every time someone opens the door. It is well and truly winter and I my sixth bakers sense is telling me to break open the spices, the wintery bakes that provide comfort, a sense of warmth and make getting out from under the blanket worth it. Todays recipe is a special one, a mash up of two favourites and it is one of my recipes that appears in this years Bake From Scratch ‘Cookie Issue’. If you’ve read the magazine before you know I write for them regularly and am always thrilled when they ask for another feature from me. If your in the UK it is not currently on the shelves in shops here but you can subscribe and they’ll send out issue or you can also get a digital subscription should you want more Christmas cookies (my other recipes include a espresso chocolate sable sandwich cookie and a stamped lebkuchen)

Nothing says Christmas to me more than spiced bakes and very few recipes will win me over more than a soft gingerbread cookie. Add chocolate to that cookie and then they’ll be nothing else I want to eat this winter! Because the cookie uses both muscavado sugar and molasses there is already a hint of bitterness in the recipe so when choosing your chocolate you can go a little lower in cocoa content than you might usually for a chocolate chip cookie, even a milk chocolate would work wonderfully here.

The recipe was originally written for an American audience so you will see that it uses molasses as one of the ingredients, it gives it that charecteristic flavour, the depth, the treacly notes. Thankfully you can happily use black treacle as a replacement. I know you can buy molasses from some health food stores here in the UK now but to be honest I haven’t actually tried these yet so if you’re in the UK I would simply suggest sticking to black treacle.

Whilst these gingerbread cookies are already packing a lot of flavour there is always room for more, right? If you like your gingerbread cookies with as much ginger flavour as possible you can also add a few tablespoons of crystallised ginger to the batter, making them a triple ginger cookie. When it comes to texture these veer towards the softer side of gingerbread cookies but if you are one of those people that prefer a chewy gingerbread cookie you can use a 50/50 blend of plain and bread flours.

Chocolate Chip Gingerbread Cookies 
225g unsalted butter, room temperature
220g light brown muscavado sugar
160g molasses (black treacle will also work here)
2 tbsp grated fresh ginger
2 large eggs
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
525g plain flour
2 tsp baking soda
1/2 tsp salt
300g dark chocolate (55-60% cocoa solids) roughly chopped
100g demerara sugar, for rolling

In a large pan set over medium/high heat, melt the butter, sugar and molasses together until the butter has fully melted and the sugar has dissolved. Remove from the heat and allow to cool for about 30 minutes. Once cooled whisk in the eggs, mixing until fully combined. 

In a large bowl whisk together all of the remaining ingredients, except the chocolate. Pour the butter mixture into the flour mixture and mix together with a wooden spoon until almost fully combined. Add the chocolate and mix together until you have a uniform cookie dough. Cover with plastic wrap and chill the cookie dough for 2 hours before baking.

Preheat the oven to 190ºC/375ºF (170ºC/340ºF Fan)

Roll the chilled cookie dough into ping pong ball sized pieces and coat the outside in demerara sugar. Place onto two sheet trays, lined with parchment, a couple inches apart. 

Bake in the preheated oven for 10-12 minutes until set and lightly browned around the edges, but still soft in the middle. Allow to cool on the sheet trays for 10 minutes before transferring to a wire rack to cool completely. 

Kept in a sealed container these cookies will keep for up to three days.

Baileys Eggnog Chocolate Layer Cake

This post is sponsored by Baileys

I’m calling it, Christmas baking season is officially started, so get the Christmas music playing and get in the kitchen. If you fancy something a little different this year how about this Baileys Original Irish Cream chocolate eggnog layer cake with chocolate reindeer and white chocolate gold drip? I think it would a fabulous alternative to a traditional Christmas cake and would be the perfect centrepiece for any Christmas parties you're having this year.

The cake is a classic buttermilk chocolate cake, nice and easy to make. The frosting is where this cake really shines though. I wanted to give the idea of eggnog so it first needs an alcohol element and as it’s Christmas what better than a little Baileys Original Irish Cream, backed up with the classic spicing of nutmeg which really helps bring that nutmeg flavour. To decorate, as it's meant to be festive, I have done a white chocolate Baileys Original Irish Cream ganache drip that I have used edible gold powder to turn a brilliantly shiny gold. But that's not enough, oh no, to give the cake its final flourish I am using the Baileys Reindeer to give it a little OTT glamour. In selected Asda stores you can buy a bottle of Baileys 1L Original Irish Cream and get a free reindeer, so if you fancy making this for yourself, you can find where to get your reindeer here. The reindeer is £12 during the Christmas period, whilst stocks last

Serves 12
[0.2 units per serve]

Chocolate Cake
110g unsalted butter, room temperature
100g dark chocolate
280ml hot coffee
3 tbsp cocoa powder
140ml buttermilk
280g plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
340g light brown sugar
2 tsp vanilla extract
3 large eggs

Baileys Eggnog Buttercream
3 large egg whites
165g caster sugar
75g light brown sugar
360g unsalted butter, room temperature
1/4-1/2 tsp freshly ground nutmeg
100ml Baileys Original Irish Cream - 1.8 units

White Chocolate Baileys Drips
100g white chocolate
50ml Baileys Original Irish Cream - 0.9 units

Decoration
Edible gold lustre powder
2x Baileys Reindeer
50g dark chocolate

Preheat the oven to 180ºC (160ºC Fan) and lightly grease 3x20cm round cake tins, lining the bases with parchment paper.

Melt the chocolate and then set aside to cool slightly. In a jug whisk together the coffee and cocoa powder then whisk in the buttermilk and set aside.

Sieve together the flour, bicarbonate of soda and salt. In a separate large bowl beat together the butter, sugar and vanilla until light and fluffy about 5 minutes. Beat in the eggs a little bit at a time, beating until fully combined before adding more. Once fully combined pour in the cooled chocolate and mix briefly to combine. Add the flour mixture in three additions, alternating with the buttermilk mixture, starting and finishing with the flour mixture. Divide the cake batter evenly between the prepared tins and spread into an even layer. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cakes to cool for 10 minutes before inverting onto a wire rack to cool completely.

Meanwhile place the egg whites and sugars into a heatproof bowl set over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell its ready when you rub a little of the mixture between your fingers and you can no longer feel any sugar grains). Remove the bowl from the heat and using an electric mixer whisk on high speed for about 7-10 minutes or until the meringue is stiff and glossy and at room temperature. With the mixer still running add the butter and little at a time until it has all been combined and a buttercream texture has been formed. Add the nutmeg and Baileys Original Irish Cream and mix to combine.

To decorate place one of the cake layers onto a serving plate and spread with a thin layer of buttercream, place the second cake layer on top and repeat. Place the final cake layer on top and spread most of the remaining buttercream over the tops and side of the cake. Place into the fridge until the buttercream is cold and firm.

In the microwave place the chocolate and Baileys Original Irish Cream and heat on short bursts until the chocolate has melted. Stir until the ganache is smooth and silky. Remove the cake from the fridge and pour the ganache on top, spreading it to the edges and teasing it over the sides allowing it to drip down the sides. Place the cake back into the fridge until the ganache is firm. To decorate mix a couple tsp of the gold powder with a couple tsp of clear alcohol like vodka to make a paint like consistency. Carefully paint the white chocolate with the gold (the alcohol will evaporate from the mixture leaving the gold behind and not making the chocolate wet).

To finish top the cake with the Baileys Reindeers, with the antlers chopped off. With any remaining buttercream pipe a few peaks around the reindeer and then set aside for the moment. Place the chocolate into a piping bag with the end snipped off and on a parchment lined baking tray pipe a few Christmas tree shaped decorations and place the tray in the fridge until the chocolate is fully set. Whip the cream with the Baileys Original Irish Cream and nutmeg until holding soft peaks and pipe into the top of the reindeer. Remove the Christmas trees from the fridge and carefully peel from the parchment sticking them into the top of some of the buttercream peaks.

Baileys Brûléed Pumpkin and Custard Pie

This post is sponsored by Baileys

Straight from farm to my kitchen. Last week I was in the countryside, south of Dublin, in Ireland, visiting one of the farms that produces cream for Baileys. I was there to learn all about how the famous Irish cream liquor is made. We met farmer Joe and his Baileys ladies, his name for his beautiful herd of cows. We wandered the farm, made milkshakes, had dinner in the barn and even milked some cows. I came back full of so many ideas but this pie was the first idea that sprung to mind and a recipe that I had to make immediately. Ireland, true to its stereotype was absolutely beautiful but it also rained everyday really putting me in the mood for autumn and all the autumnal desserts. As I was there with a group of Americans pumpkin pie seemed appropriate but I wanted to blend it with one of my favourite recipes and one that I thought would be great with the addition of Baileys, a custard tart. 

Whilst this recipe looks fancy, what with its layering, and the recipe is a tad long, I promise you its actually easier than it seems. It is basically a classic pumpkin pie with the addition of a pastry cream layer, one thats been infused with the warm caramel like flavour of Baileys. If you make one pie this season, make it this one!

Pie Dough
150g plain flour
1 tbsp caster sugar
1/2 tsp salt
125g unsalted butter, diced and chilled
4-5 tbsp water

Pumpkin Pie Layer
1/2 a 15oz/425g can pumpkin
1 large egg
1 large egg yolk
85g light brown sugar
1/4 tsp salt
1tsp ground cinnamon
1/2 tsp ground ginger
Pinch of freshly grated nutmeg
125ml double cream

Baileys Vanilla Custard
125ml whole milk
125ml double cream
125ml Baileys
1/2 vanilla pod
6 large egg yolks
75g caster sugar, plus extra for brûlée top
20g cornflour

To make the pastry place the flour, sugar and salt into a large bowl and mix together to combine. Add the butter and toss to coat in flour. Using your fingertips rub the butter into the flour until it is mainly in large flat flakes. Place the bowl into the freezer for 10 minutes for the butter to become hard. Remove from the freezer and drizzle in the water a tbsp at a time, stirring to combine. Once all has been combined the mixture should be coming together as a shaggy dough. Tip out onto the worksurface and use your hands to briefly work into a uniform dough. Press the dough into a rectangle and if the butter is feeling warm, wrap in clingfilm and refrigerate for 15 minutes. 

On a lightly floured worksurface roll out the dough into a rectangle, roughly 15cm x 25cm (exact size isn’t important) and roll up into a sausage. Press into a flat disc and refrigerate for at least an hour before using. 

Preheat the oven to 200ºC

Remove the dough from the fridge and on a lightly floured work surface roll out until just a little bigger than your pie plate, I prefer a deep 9-inch metal pie plate. Roll the pastry up onto your rolling pin then carefully unroll it, draping it into the pie plate. Gently lift and press the pastry to make sure it is sitting flush in the corners of the pie plate. Trim the excess so about 1-2cm is hanging over the side of the pie plate. Roll up the overhang of the bottom crust so that sits, like a thick rope, on the rim of the pie plate and locks in the strips. 

Using your favourite method crimp the rope of pastry. Line the pie with a crumpled piece of parchment paper and fill with baking beans or rice. Brush the crimped pie crust with egg wash and liberally sprinkle with demerara sugar. Bake in the preheated oven for about 25 minutes before removing the parchment and rice and bake for a further 10 minutes or until the bottom of the pastry is golden. Remove and reduce the temperature of the oven to 180ºC/160ºC Fan.

For the pumpkin layer mix together all of the ingredients until smooth. Pour into the pie crust and bake for about 25 minutes or until the edge of the custard is fully set with a little wiggle in the middle. Remove from the oven and set aside whilst you make the topping.

For the Baileys custard place the milk, cream and Baileys into a large saucepan along with the beans scarped from the vanilla pod along with the vanilla pod itself. Over medium/high heat bring to a simmer. Meanwhile whisk together the egg yolks, sugar and cornflour, until smooth. When the milk mixture is at temperature pour over the egg mixture whilst whisking to prevent curdling. Pour the custard mixture back into the pan and cook, whilst whisking constantly, until the mixture has thickened. Immediately pour into the pie and spread into an even layer. Press a sheet of clingfilm on top of the custard layer and leave for an hour before transferring to the fridge for at least 4 hours before serving. 

Before serving sprinkle the baileys custard with a light dusting of caster sugar and then using a blowtorch, caramelise until dark. Leave for a couple minutes for the sugar to set before serving.

Kept in the fridge, before bruleeing the pie, this will keep for 3-4 days. Once bruleed the pie is best on the same day. 

Mince Pies

It is finally December so I am letting the grinch have his happy ending and slowly getting into the festive spirit. I have been working on Christmas for probably half of this year, imagine pretending it is Christmas for photoshoots in the middle of summer, or writing recipes for Christmas leftovers when everyone else is sunning themselves on a beach somewhere. To some people that sounds like heaven but I like to keep the holidays special, celebrating Christmas even a day before December the 1st just seems wrong. This recipe might seem familiar to some of you, those who have been reading The Boy Who Bakes for years, because I first posted it way back in 2011, unfortunately when I moved my site over to the new design my hosting company deleted my entire blog and with it all the recipes So to make friends and influence people, here is that recipe.

No apologies but this recipe is not the most classic version mince pie, actually its basically the gilded lily of mince pies. Traditionally made with a simple shortcrust pastry I use a sweet pastry, rich with vanilla beans, and as buttery as can be. The filling might be a traditional mincemeat but lurking underneath that dried fruit is a little nugget of almond paste, which just makes a rich tart that bit richer, and trust me it’s delicious! My family have been making a version of these pies for years, since I was little, and in my eyes they're hard to beat. 

If you want to make a big batch of these, the great news is that they freeze wonderfully. Simply bake and cool fully before freezing on a parchment lined tray until solid, then bagging or boxing up (done this way they shouldn't freeze together as a block). Made at the start of the month you can have warm mince pies whenever you want through the christmas season.

Mince Pies
Makes 15-20

Filling
600g Mincemeat, shop bought or homemade
200g marzipan or almond paste, shop bought or homemade
1 large egg, lightly beaten

Sweet Pastry
1 vanilla pod
400g plain flour
35g ground almonds
75g icing sugar
pinch of salt
250g unsalted butter, diced and chilled
2 large egg yolks
approx. 1 tbsp ice cold water

To make the pastry cut the vanilla pod in half through the middle and scrape out the seeds. Add to the bowl of a food processor along with the flour, almonds, icing sugar and salt. Pulse a handful of times until everything is mixed evenly. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolks and the water and pulse briefly just to distribute, but stopping well before the dough comes together as a ball (the finished texture should be crumbly). Tip the dough out onto the work surface and use your hands to bring together into a uniform dough. Divide the dough into two batches, flatten into discs and wrap in clingfilm, refrigerating for at least an hour or until firm. 

Roll out a piece of the dough on a lightly floured worksurface, rolling to about 3mm thick. Use an 8cm round cookie cutter to cut out as many discs as you can, setting the trimmings aside. Use the pastry discs to carefully line the holes of two 12xhole bun trays. Repeat with the second piece of dough, cutting out 6cm lids. Briefly knead the scraps of dough back together and re-roll cutting out extra discs for more pies. Take the almond paste and roll into small balls, pressing into flat discs and pacing into the base of each pie. Fill each pie level with mincemeat, don't overfill as the pies have a tendency to leak and glue themselves to the tins if you do. Dip your finger in the egg and run around the edge of each mince pie and top with a lid, pressing gently together to seal. Use a knife or a fork to press a couple holes into the lids and finally brush the lids with the remaining egg. Chill the pies for 20-30 minutes.

Preheat the oven to 180C (160C fan). Once the pies are chilled bake for 25-30 minutes or until the pastry is a golden brown. Allow to cool in the trays for 10 minutes before carefully lifting out and setting onto a wire rack to cool completely. 

Kept in a sealed container these will keep for a week.

Notes: 
You can use homemade mincemeat if you like or even just improve a shop bought version. I like to add some diced stem ginger to shop bought mince meat just to make it a little extra special. 

This recipes use a traditional shallow bun tin, if you use a muffin tin your pastry bases will need to be a little bigger so you will make less, around 15.