These cookies, I’ll share.

 

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Premium handmade. This is how LC Bakery describes their cookies. Looking at the ingredient list, it might look like something you would be able to whip up in the kitchen if you had a spare hour or two – but when you taste it – you know it’s been handled with care. Take a second look at what’s in them, and you’re not quite sure how it’s been priced at RM19.00 for 240g. Eggless and with reduced sugar, the mouthfeel is still smooth, and the flavours have been carefully coaxed out. More-ish – and exactly what you want when you sit around and chat in your living room this festive season.

Their Raya 2016 offering: Dark Chocolate Cookies with a dark couverture chocolate centre, and Cranberry Orange Cookies speckled with bits of dried fruit.

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This one is buttery, yet light – perfect with a cup of earl grey tea if you like pairing citrus with citrus. Cranberry and orange may be a ‘classic pairing’ but I don’t think I’ll ever tire of it. Just because people like dessert doesn’t mean they want to be bludgeoned with rich fudgy creamy everything.

LC Bakery has been careful not to leave the cranberries whole – the fruit’s been evenly distributed within each morsel – which the fussy chewer might appreciate (present company included). I wonder how these would fare as fingers/shortbread. I almost feel like they’re a little too small (the size of an old 50 sen coin) but upon reflection, I’m sort of grateful I can take my time with them. Inhaling the scent of the orange zest perks my mood up – and I admit that they’ve been my breakfast twice this past week.

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I’m a little strange about chocolate. I only really like it by itself. I don’t require it in my cake or biscuits – and seldom choose it over, say, butter cake/cookies. But the dark couverture chocolate centre had me wondering. Contrasted neatly by a crunchy exterior (owing perhaps to the icing sugar and cornstarch in the recipe), this is really quite a balanced mouthful. It isn’t too sweet, and when you bite in, there’s just enough chocolate richness to round it off. I’d have this with coffee – and I think chocolate lovers would find this a welcome respite for their palate as it is a gentle nudge rather than a punch. Really quite lovely.

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They come really beautifully packaged, with tape around the lid – but I’ve demolished these cookies. Don’t mind me!

For more information on these, you might check this post out.

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Thanks, loves.
x

Ginger Spice Takes Malaysia

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This palm sugar ginger cake turned out beautifully.
Last week, 3-4 days after I made it, I pierced through it with a toothpick in a grid configuration, and poured an apple juice – cognac mixture over it. Will do this again next month. Hopefully by Christmas this will taste as amazing as it smells.

This is a moist, dense cake. Don’t expect it to be docile, my ducks. Things that are worth it seldom are.

Image : hwayoungjung

Recipe is inspired by Delia’s Jamaica Ginger Cake, and well, I miss McVitie’s Jamaica Ginger Cake a lot. Had it loads for tea in Wales.

Says McVitie’s:

“There’s no mystery as to why our Jamaica Ginger Cake is so popular however. Rich, moist, and expertly baked, it’s the delicious blend of secret spices and ginger, which makes for such a distinctive flavour. Its sticky texture means you may fight over who gets to scrape the paper liner but it’s brought slices of happiness to generation after generation!”

Re: Jamaica, let’s not talk about how I secretly want to live on an island. Forever.

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Let’s start by explaining that I used fresh ginger. In the British style, and in most gingerbread/cake recipés, they use ginger powder. I’m thinking, hello, TTDI market helps me out in this department with the tumbuk rempah aunty filling RM1, 2, 3 tupperwares with any aromatic you can think of.

IMG_8045Butter and dust a 9-inch round baking tin with flour. Preheat your oven for 180C.

IMG_2215I didnt want to use sugar, treacle or golden syrup. So, get your hands on some good gula melaka. You know it’s good when it’s a little fudgy at room temp. Not rock hard. Like Fauziah Abdul Karim‘s (whose story begins in the dodol industry and is v.interesting!).

A

  • Sift 175g cake flour, 1/2 tsp baking powder, 3 tsps (1 tbsp) cinammon powder together. Your butter is salted, right? If it isn’t, add a pinch of salt now to the dry ingredients.

B

  • Measure out 225g gula melaka, melt with 3 tbsp water in a saucepan, low heat.
  • Add 75g butter to the pan. (I hope you used the wrapper to grease the baking tin).
  • Turn off heat, add 1 heaped tbsp raw ginger. Stir in. You’ll smell a toasty ginger smell bordering on savoury. Don’t worry. This isn’t the only ginger flavour profile we’re playing with.

Now comes the assembly part. Fun.

Fold about half of A into B. Use a rubber spatula, work in slicing motions, cleaning the sides of the bowl as you go. Don’t go mad stirring. You don’t want the gluten in the flour to activate and go postal on your cake, making it stiff.

C

  • Add 1 egg.
  • Add 2 tbsp of the ginger.

Stir. Gently. Add the rest of A.

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Pour into tin, slide into the oven. Turn the heat down to 150-160C.

Check the cake after 30 minutes. Toothpick clean? No? Check every 10 minutes.

Once your toothpick comes out almost clean, turn off the heat (leave the fan on, if you can) and let the cake cool in the oven.

Remove the cake. Should come out easily, if you’ve dusted properly, and let it cool enough because it pulls back from the sides when it shrinks.

Poke the cake (about 1/2 way through)  in a grid pattern (5mm apart) with a toothpick or skewer, and pour over 3 tbsp cognac + 3 tbsp apple juice (or 6 tbsp cognac neat if you’re nutso and awesome). Wrap the thing in cling, let rest for half a day, then chuck in the fridge.

A month later, let warm to nearly room temp, repeat the poke and pour (on the other side of the cake). Pop back in fridge.

Consumption :

I don’t think one would ever want to eat this cold. Bring to room temp before consumption. Personally, I’d nuke the thing for a minute and have it with a cup of milky tea, maybe Earl Grey (citrus, yey.)

This is what’s in the McVitie’s version, by the way:

Glucose-Fructose Syrup, Wheat Flour, Water, Sugar, Vegetable Fat, Humectant (Sorbitol), Emulsifier (E471), Dried Whey, Colour (Plain Caramel), Milk Protein, Wheat Starch, Raising Agent (Sodium Bicarbonate), Stabiliser (Guar Gum), Dried Whole Egg, Wheat Protein, Salt, Preservative (Potassium Sorbate), Ginger Flavouring.

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Enjoy, y’alls. And here’s to a rockin’ end of 2013!

x

ash