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World Baking Day


This World Baking Day we are encouraging you to Bake Brave. Step out of your comfort zone and bake a cake that will push your baking skills to the limit.




Peanut butter cookies sandwiched
 with chocolate peanut butter ganache


In the spirit of world baking day I decided to bake something I've never made before, Sandwich cookies.  They are not entirely outside my comfort zone, as I can make both cookies and chocolate ganache.  I have just never put the 2 together before.

I used to love the classic empire biscuit,  2 biscuit's sandwiched together with jam and topped with sugar icing.  Something I had to give up when I became totally lactose intolerant.  

For me baking isn't a hobby, it's more a way of life.  Being both lactose and yeast intolerant I find it easier and cheaper to bake my own breads, cakes, cookies and pies.  

Saves the often depressing task of checking endless ingredient labels, when i go food shopping.  Specialist Free from products are just to expensive to buy on a regular basis.  This way I save money and everything I bake is suited to my own specific food tastes.


I took a basic peanut butter cookie recipe.  After chilling the dough overnight I rolled it out thinly and cut out small cookies.  I didn't want them to be too thick since I planned to sandwich them together.  

While they cooled I made the...... 

chocolate peanut butter ganache

5 oz Dairy free Chocolate
1/4 cup smooth peanut butter
1/3 Cup Soya Yogurt
1 tbsp Vegan Butter
1/2 tsp Vanilla extract

To save the mix from splitting I like to place all the ingredients in a glass bowl and melt them over a simmer pan of water.  Make sure the water doesn't touch the bottom of the bowl, before adding the ingredients in.  Once melted, stir together to create a lovely glossy chocolate ganache.  

Take off the heat and stir occasionally to cool down.  Use the ganache straight away to cover cakes or use as a tart tilling.  Leave to set slightly when you want to use it to sandwich cookies together, or use as a cake filling.  

The chocolate peanut butter ganache is the perfect partner for the sweet cookies.  



Chocolate filled 
Peanut butter cookie tarts 


Another technique I have wanted to try was too use cookie dough as a pie crust.  I used the same sized cookie cutter and pressed them into my fairy cake/bun tins.  

Baked in the oven for the same amount of time, then cooled them in the fridge.  Once removed from the tin I placed them in fairy cake paper cases, then spooned in a teaspoon of the ganache.  Since I had some flaked almonds left over, I sprinkled some on top.

If you don't like chocolate, you could make P&J sandwich cookies by filling them with a little jam/jelly.  

Happy World baking day xxx

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