I have to be honest, I didn’t enjoy these bars. Something about their texture I just didn’t like, perhaps the coconut oil in the coating, I’m not sure. This recipe is from the ‘Not-so-Naughty’ category in The Great New Zealand Baking Book so I’m not really surprised I wasn’t a fan, considering my past experiences …
Shortbread
Shortbread is a traditional Scottish biscuit. It’s buttery and delicious. Scotland made me think of Outlander (naturally) and a then a curious Google search of the words ‘Outlander’ and ‘shortbread’ led me to this amusingly amazing product: (It made me chuckle but it also made me low-key want to buy it.) Recipe below and list …
Italian Almond Tea Custard Square
The custard square or mille feuille (‘a thousand sheets’) is a delicious French pastry that is airy, crispy, flaky and rich all at the same time. I’d never tried Italian almond tea before; it’s is malty and fragrant and I think the custard goes really well with the flaky puff pastry and the sweet icing. …
Chocolate Stout Cake
If I don’t like beer but I liked this cake that tastes like beer, does that mean I actually like beer? I recommend making this cake, it’s super moist and dense and all around very yummy. Handle it with care when you take it out of the cake tin because it’s a bit fragile. Also, …
Coconut Almond Power Bars
If you remember my previous posts of recipes from the 'Not-so-naughty' section of The Great NZ Baking Book, then you’ll know I usually don’t enjoy them (evidence 1, evidence 2, evidence 3). All of the ingredients in this recipe are good, but I did not like them combined. I gave these bars away and some …
Cheese Straws
These cheese straws are deliciously buttery and cheesy. They are also easy to make and don’t require too many ingredients! Recipe below and list of ingredients at the end of the post. Place the flour, salt, pepper and cold butter in a food processor and pulse until it is the texture of breadcrumbs. I don’t …
Chocolate Gold Rush Frypan Brownie
A gold rush (or gold fever) is a new discovery of gold that brings an avalanche of miners seeking their fortune. A major gold rush took place in the 19th century in Otago, New Zealand. In the case of this recipe, the gold is the hokey pokey. Hokey pokey is the New Zealand term for honeycomb toffee, which is a sugary …
Savoury Crêpes
This week I bring you another recipe from France! A crêpe is basically a very thin pancake. There are usually two types: sweet and savoury. In Argentina sweet crêpes spread with dulce de leche and rolled are very popular. This recipe is called 'savoury crêpes' in the book, but let me tell you, these crêpes …
Cinnamon & Walnut Brioche
Brioche is a French bread that is similar to an enriched pastry. Its high egg and butter content gives it a rich and tender crumb. It’s light and puffy and delicious! If you have an electric mixer with a dough hook, it will be relatively easy to make. If you don’t, you’ll have to make …
Raisin Loaf
This raisin loaf is yummy and super easy to make. The recipe doesn’t have any eggs or butter, so you could easily turn it into a vegan loaf by replacing the cow’s milk with almond milk, or any other nut milk. Recipe below and list of ingredients at the end of the post! To make …
The Great New Zealand Baking Book Project 