Wholemeal Sea Salt Chocolate Thins

wholemeal sea salt chocolate thins

My colleagues keep asking me when I’m next bringing in some home-baking.  I told one of my colleagues today that I’d made some INCREDIBLE biscuits.  Nope, I hadn’t brought them into work.  Cue – sulky face.  Admittedly, these chocolate thins are so good that I’m not sure that they’re going to make it out the front door.

preparing to cream together the butter, sugar and salt

I took in my coconut, lime and malibu drizzle cake into work one Friday to lift morale.  This is the kind of thing that people do, wherever I’ve worked.  However, apparently not here.  Ever since that Friday, (and I am exaggerating slightly) my colleagues seem to have turned into cake hungry toddlers: I’ve seen some sulky pouting faces when a Friday goes by without cake and I’ve not heard the end of:

“Friday is cake day *hint* *hint*” – to which I answer, “Oh, what are you bringing in?”

“When are going to bring in some more cake?” — “When you buy me some butter/eggs/flour.”

“I haven’t seen biscuits for a while.” — “There is a supermarket down the road…”

What is this?  A simple act of voluntary cake sharing kindness erupting a longing for home-baked sugar filled delights.  They even complained that I didn’t bring in a mushy, underbaked banana cake because they’d have appreciated it in any form.

soft dough for wholemeal chocolate thins

Anyway, I do find my colleagues’ reaction hilarious and affirmative.  And … well, as they opened the door to trying out my baking experiments, successes and disasters, I brought in some spiced chocolate banana cake that had gone wrong.  It looked like a brownie but it tasted medicinal, like cloves and nutmeg.  Not all of them were impressed with that offering.  Not that that was a deliberate move at all.  But they had requested the disasters… So, *teehee* I wonder how long their enthusiasm for my baking will last?

take a spoonful of chocolate wholemeal dough

As there are rather a lot of us english teachers at the school, not everyone gets a piece of whatever’s been baked.  One day, one of my colleagues realised that she’d missed out on all of my cakes.  Fortunately for her, she feeds me cakes and biscuits from her ‘ot loi’ (khmer for no money) shop.  So, when she asked me to bake something for the end of term and I’d run out of eggs to bake a cake, I came up with idea of baking these gorgeous chocolate wholemeal thins, that I’d seen on the back of Allinsons Plain Wholemeal Flour.

roll it lightly into a ball

Once I’d baked one batch, I realised that I very quickly needed to make another.  They’re so wholesomely, deliciously more-ish and have that glorious nutty flavour imparted from the wholemeal flour.  So, I did.   Then later that day, I had this flash of brilliance that by adding sea salt would lift them to the realms of epic and add even more nutritional value.  That’s how my brain works late at night.  So, into the mixture went a conservative quarter teaspoon of fine sea salt.  That’s all the recipe needed for the sea salt to bring out the chocolate flavour and add a touch of sophistication.press down lightly with a fork

A cautionary note if you want to try this recipe but don’t have any sea salt.  Table salt has a much stronger flavour than sea salt.  I haven’t tried it with table salt, but from previous experience, I’d add half the amount when using table salt.

Jonathan and Emily in Cambodia
Jonathan and Emily, who travelled many, many miles to adventure in SE Asia, were taste-testers for this bake.

You can bake these without the sea salt.  Just omit the salt.  They’re really good.  But just so that you know.  I trialled both recipes on my resident taste-testers last weekend, Emily and Jonathan who were visiting!   There were barely enough biscuits left to test out on a family of 6 later on, who I watch the GBBO together with.  They unanimously preferred the sea salt chocolate thins.

Wholemeal Sea Salt Chocolate Thins

Wholemeal Sea Salt Chocolate Thins, adapted from the back of the Allinsons Plain Wholemeal Flour Packet.  Thankfully can also be found on Baking Mad.

Makes between 24-26 chocolate thins

Ingredients

  • 125g unsalted butter
  • 50g golden caster sugar
  • 1/4 tsp fine sea salt and a bit more to sprinkle on top later
  • 125g plain wholemeal flour
  • 25g cocoa powder

Method

1. Preheat the oven to 170ºC/ 340ºF/Gas Mark 5

2. Cream together the butter, sugar and the sea salt until light and fluffy.  This normally takes between 3-5 minutes.

3. Add the cocoa powder and wholemeal flour and mix until it comes together in a soft dough.

4. Cover and let it rest in the fridge for at least 15 minutes.

5. Prepare a baking tray with baking paper.  Take a teaspoon of the mixture (roughly between 12-16g) and lightly roll it into a ball between the palms of your hands.  I say lightly to avoid overworked dough, resulting in tough wee biscuits.  And hey, they don’t have to be perfect balls.  You’re going to be pressing them down with a fork anyway.

6. Use a fork to press each ball down.  If the mixture starts to stick to the back of the fork, lightly flour the back of the fork and that will prevent it.  Sprinkle a wee bit of salt over each biscuit.

7. Bake in the oven for 15 minutes.  Check at 10 minutes, in case you’re oven bakes things super fast.

8. Leave to cool on the baking tray until the biscuits are cool.  Then gently transfer onto a wire rack to cool completely.  They’ll keep in an airtight container for at least 3 days.  They’ve never lasted past the 3 day mark with me and in my experience, they get a bit crumblier as each day passes.

Did my colleague who pushed for an eggless bake get one?  Oh yes.  She got a biscuit when I handed them out on the last day of term.  Then she cheekily reached out and took another.

The alternative bake: wholemeal chocolate thins without sea salt
The alternative bake: wholemeal chocolate thins without sea salt

Understudies in Nigella’s Chocolate Banana Bread: Introducing Whiskey and Currants

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I know this is a rather strange title for a recipe: this is another one of my cakes that appeared, as it were, from the magic created when the actors of a recipe are not there, one looks for the understudies and BOOM! the result is far better than the original. I say ‘another’ because it isn’t the first time that I’ve improvised with ingredients whilst baking. My baking history is chequered with them, for example the courgette and walnut cake when my cupboard lacked most of the ingredients in and the carrot and pinenut cake that was created when I put baking powder in the wrong bowl of herman…

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The smell of this banana cake, that I conjured up, is of Christmas. No wonder as I used sloe whiskey and currants to substitute the called for dark rum and sultanas, respectively.

Have you ever come across – ? No! Have you ever tasted a banana cake that’s like a Christmas cake? You’ll now start posting recipes in my comments box to tell me of various banana cake recipes that do 🙂 *giggle* I would welcome them.

While I’m asking – do you know what makes a cake into a bread? I don’t know. Why is it that most banana cakes call themselves breads? Is it to do with the loaf tin that they are made in?

mixing egg
So… a confession. I made this cake because I was being made to pack up house, again! Do you remember the previous times that I moved flat and I found myself just having to make two lemon and ginger cheesecakesand bramble jelly? My fellow resident tutors and flat movers, David and Lucy, were really worried about the lengths that I went to avoid putting things away. So now, I’m very aware that I bake to distract myself from the pain of packing boxes; there’s always good reason. This time, I had a hoard of frozen bananas, 12 as it turned out, that needed to be used up. Well, why not strike a compromise with the chore of packing and this golden (brown) opportunity, and try out quick and easy banana bread recipes.

So, I did with Nigella’s and Deb’s (from Smitten Kitchen).

 

According to Nigella (How to be a Domestic Goddess), ‘[T]his is the first recipe anyone hesitant about baking should try: it’s fabulously easy and fills the kitchen with that aromatic fug which is the natural atmospheric setting for the domestic goddess.’Well that sold it to me… as if I needed any convincing. Nevertheless, there are even easier, equally enticing banana cakes out there. Cue: Smitten Kitchen’s Jacked Up Banana Bread. I made her banana bread at the same time that I made Nigella’s and it is just a tad easier to make. I’ll post that recipe later, because this variation of Nigella’s banana bread recipe, with the whiskey and currants, supersedes it in taste, flavour and richness.

 

banana and chocolate cake ingredients

 

Ingredients (and a suggestions box of other substitutes for the dried fruit and liquor at the bottom of this post)

  • 100g currants.
  • 75ml sloe whiskey, or any whiskey
  • 150g plain flour
  • 25g cocoa powder
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 125g unsalted butter, melted
  • 90-100g soft brown sugar
  • 2 large eggs
  • 3 large or 4 small very ripe bananas, mashed (about 300g in weight with the skins off)
  • 60g chopped walnuts
  • 100g dark chocolate, roughly chopped

Method

1. Put your chosen dried fruit and liquor into a small saucepan (I measured the currants and whiskey directly in the saucepan for ease) and bring to the boil. Now, remove from the heat, cover the saucepan and leave for an hour or so, in order that the currants can plump up as they absorb the most of the liquid. After which, Nigella says, to drain the currants. I decided it was a waste of the sloe whiskey, so I ended up adding it all, currants and whiskey, to the cake mix at the appropriate step. I’m rushing ahead of myself here. While the currants are plumping up, move on with the rest of the recipe.

2. Preheat the oven to 170°C/325°F/gas mark 3 and line a 2lb loaf tin. I only have a 1.5 lb loaf tin and it just about manages it.

banana and flour
3. Measure out the plain flour, cocoa powder into a medium sized bowl. Now add in the bicarbonate of soda, baking powder, salt and give them all a good mix with a metal or wooden spoon. This means that you don’t get any lumps of salt, cocoa powder or bicarbonate of soda in the eventual cake.

4. Melt the butter. I’ve used both methods of carefully zapping butter in the microwave (um, careful and zap don’t seem to be natural partners but what other word describes what happens in a microwave?) and melting it in a saucepan. Both work. If you are going to zap it in the microwave, choose a large pyrex bowl that is big enough to make the cake mixture in, as it will save on the washing up later.

stirring butter and sugaradding the banana - looks really yummy!
5. Once melted, add the sugar to the butter and stir well until the sugar is well blended into the butter. It should look almost toffee-like in colour because of the brown sugar. Follow with the eggs. Beat them in, one at a time, to the sugary buttery mixture then add the mashed bananas and beat well.

6. Now add the currants and the remainder of the liquid in the saucepan, along with the walnuts, vanilla extract and the chopped chocolate to the mixture and stir well.

adding the chocolate, nut and fruitadding flour to chocolate banana mixture
7. Add in the flour mix (see 3) but do it a third at time, stirring well after each addition. Once all of the dry mixture is mixed in, add the cake mixture into the loaf tin and bake in the middle of the oven for 1 hour. I check after 40 minutes and if the cake looks like it is browning at the top too quickly, then I cover it with some baking paper to protect the cake from burning. Sometimes the cake takes a little bit longer to bake, so don’t worry if it needs an extra 15-20 minutes in the oven. You’ll know when the cake is done when you insert a cake tester, or I use a sharp knife, into the cake and it comes out clean.

adding flour to chocolate banana mixwet banana and chocolate cake mix_1wet chocolate and banana cake mix_2
8. Leave the cake in the loaf tin to cool down completely, before slicing it up to eat. It does smell absolutely heavenly at the point the cake leaves the oven, but the inside of the cake steams up and collapses if you cut into it when it’s warm. Trust me. I made that mistake last week at Baking Club when we were far too impatient to wait because we were experimenting with various liquors and naturally wanting to taste the different flavours.

Verdict? Scrum-dili-O-cious. Honestly, this version is truly scrumptious and rich in flavour. I’ve made a few variations (listed below) but there is something to be said about how the flavours of whiskey, chocolate and banana complement each other and stand their ground against each other in this cake. You know how I said to leave the cake to cool down completely before cutting into it. I discovered that this cake gets better with age. The chocolate, whiskey and banana mature well together if you can bear to leave it a day or two before eating it and you’ll have a more complex flavour to savour. Leave the cake in an airtight container for at least a week and it won’t dry out… if it lasts that long!

Baking Club came round last Wednesday laden with various liquors. We tried a few out.

  • Banana, Date and Toffee Bread: 100g chopped up dried dates, 75ml of butterscotch schnapps, subsitute half of the soft brown sugar with dark brown sugar. I’d also leave out the 25g of cocoa powder with replace it with plain flour so that the toffee has a chance of coming through.
  • The original Banana and Chocolate Bread: 100g sultanas, 75ml dark rum – this is Nigella’s original recipe. Tastes alright but the whiskey and currants one tastes even better. I might try this one out later without the chocolate and compare it to Smitten Kitchen’s version.
  • Banana, Apricot and Chocolate Bread: 100g chopped up dried apricots, 75ml apricot brandy. – gave this one away before tasting it.

chocolate banana whiskey currant bread
 

An alternative to Christmas cake, perhaps?

When Han–Na baked Chocolate Macarons (with a SPLASH of Baileys)

Item no. 25 on my 30 for 30 list is: bake macarons.

(That’s not a typo, by the way. Remember the song: “You say eether, and I say eyether.” Well, “You say macaroons, and I say macarons...” I’ve taken to saying macarons to describe these delightful creations because whenever I called them macaroons, people automatically assumed that I meant coconut macaroons.)

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not many photos (yet!) of these chocolate macarons. I was too busy focussing on getting them right.

Anyway, back to the subject of macaron baking. These chocolate baileys macarons were the first batch of successful macarons that I baked and I was so pleased with myself. You see, I decided to bake macarons as a birthday cake of sorts for Sarah (of the White Chocolate, Rosewater and Cardamon cake episode) because she likes things that are a bit different. However, I had a disastrous first attempt making white chocolate and raspberry macarons from the Pink Whisk because I over-folded the mixture. Thus, when I added the bright pink mixture into the piping bag, it all ran out of the piping nozzle… and there was no stopping it. What. A. Fail. The sides of my mouth dropped a few centimetres as I scrapped the pink batter into the bin, and my bottom lip came out a bit. No joke.

Well, on the plus side, at least I know what over-folded mixture feels like. However, that’s not much of a consolation prize when the clock is ticking.

The following day (which was the day I needed to present them), I decided to try another macaron recipe. I was still feeling somewhat deflated by the previous evening’s disastrous attempt so decided to skip the grinding together of the almonds and sugar. That’s why the macaron shells look rather rough and grainy, rather than smooth, on the photos. (I have done this for all subsequent macaron baking.) I was understandably slightly cautious when folding in the almonds and icing sugar into the eggwhites. I halted all folding action the second the batter slid slowly off my spoon in a somewhat ribbony fashion. No river of sugary, chocolatey, almond goo fell out of the piping nozzle this time. Success!

They (I don’t know who precisely ‘they’ are) say that chocolate macarons are harder to make than normal ones because the cocoa powder drys them out. So maybe I lucked out with this. But I’ll always remember them as the first batch of macarons that I baked successfully.

Ingredients for the chocolate macaron shells from Green and Blacks: Chocolate Recipes

  • 125g/4½oz ground almonds
  • 25g/1oz cocoa powder
  • 250g/9oz icing sugar (225g in with the almonds + 25g with the egg whites)
  • 100g egg whites, which is between 3-4 large egg whites
  • ¼ tsp vanilla extract

Method

1. Preheat the oven to 240°C/475°F/gas mark 9 and line 3 baking sheets with non stick baking liners, such as Bake-O-Glide. Fit a large piping bag with a 1cm plain circle nozzle. Twist the piping bag and push the twist into the nozzle so that the mixture doesn’t spill out of the nozzle. Stand it in a large receptacle, such as a pint glass.

2. Measure out the icing sugar and ground almonds. Put them into a food processor to grind down to an even finer mixture. I use my Bamix Dry Grinder and have to do it in 3 batches. When you’re finished add in the cocoa powder then sift the almond, sugar, cocoa powder mixture and leave out the residue of ground almonds that weren’t ground fine enough. (I always find that there can be up to a tablespoon of ground almonds leftover.) Then leave the sifted powders to one side.

3. Measure out the eggwhites and sugar in a large bowl and whisk until they are thick and glossy. (I sound like I’m describing hair for a shampoo advert!)

4. Use a spatula to gently fold in the almond, icing sugar and cocoa into the egg whites in a figure of eight. It will feel really dry at first and you’ll wonder whether it’ll ever come together, but don’t worry. It will. It’s important not to over-mix (see above) so stop when you feel like the mixture is dropping off the spatula in a thick ribbon. This is the tricky part to get right and it even has a name – macaronage.

5. Pour or use the spatula to spoon the mixture into the prepared piping bag. Once it’s full, gently untwist the piping bag and begin piping the mixture onto the baking sheets. With the nozzle perpendicular to the baking sheet, squeeze out the mixture until it forms the circular size you’re after. Firmly flick up your nozzle and move onto the next one. Leave 2cm of space between each circle, in case the macaron mixture spreads a bit.

6. Next, here’s the noisy part. In order to remove spare air in the macarons, bang the baking trays firmly on a flat surface. Let them rest for at least 30 minutes to an hour for a film to form on the macarons. They’re ready when you can lightly press your finger on the wet macaron circles and your finger comes away clean. This is also a good time to press down any remaining peaks on your macarons. Something that I clearly forgot to do with the one in the top photo.

7. Put the baking trays in the oven to cook at 240°C/475°F/gas mark 9 for 1 minute, and then reduce the temperature to 180°C/350°F/gas mark 4 and bake the shells for another 10-12 minutes. The shells should still be soft to touch but not gooey.

8. Let them rest for a minute on the baking trays and then remove them gently from the baking sheets to cool on a wire rack.

Ingredients for the chocolate baileys ganache filling

  • 100g double cream
  • 100g dark chocolate
  • 2 tbsp baileys or an irish cream liquor substitute (or more splashes of baileys if you prefer)

Method

1. Break up the chocolate and put it into a heat proof bowl.

2. In a small pan, bring to boil the double cream and then pour the double cream on top of the chocolate. Leave for 2-3 minutes so that the chocolate starts melting of it’s own accord.

3. Gently stir the cream into melting chocolate to encourage the remainder of the chocolate to melt away. Add in the baileys for flavour.

4. Let it cool completely and put it into the fridge to harden for at least an hour, or preferably overnight.

To assemble the macarons:

1. Lay out the macarons so that the flat side is looking at you, and pair up similar sizes – you can tell that I’m a novice macaron baker.

2. When the ganache is ready, you can spoon the ganache onto the shells using a teaspoon, or better still, transfer the ganache into a piping bag, fitted with a 1cm nozzle, and pipe the chocolate ganache onto half of the shells. Sandwich them together with the other half of the shells.

3. Ta DA!

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How does the story end with Sarah’s birthday treat? Is it happily ever after? Oh no – my list of things that went wrong in baking macarons didn’t stop there. Once I’d arranged the macarons and the candles on the plate, I decided to hide them in the bottom oven. And then I used the top oven to warm the bread. You already know how this story ends, right? Yup, you’ve guessed it – when I took the plate out to surprise Sarah, virtually all the candles had bent over like the tops of walking sticks. Only three of them had survived the oven. We were all amused!

Oh and the verdict on the macarons? Tasty, of course. Sarah was really pleased with the alternative birthday ‘cake’. Now, if you were patient enough to eat one 3 days later – heavenly! The flavours had matured and melded together. Elegantly scrum!