Tag: jam

My Cookie Monster

Who can ever forget cookies🍪 and milk🥛 from the days of your childhood? I used to have so much fun dunking the cookies in the milk (to me that’s the best bit!) It’s funny to think how the smallest thing in the world can make you smile when you were a child, but these excitement and joy seemingly become more rare as one grows older and older.

As a kid, I was able to enjoy every little moments of my life, but nowadays I would just always be constantly thinking and worrying of things I need to do the day after. I missed the days when I used to be able to go home and watch my favourite shows, and escape from the reality. One of my favourite shows to watch back then was Sesame Street and the Cookie Monster often appeared on my screen (Though my favourite was actually Oscar ’cause I loved the fact that he lives in a bin! 😂) Don’t you just wished you can go back to being a kid again?

Turning back time may not be possible, but a dream of cookie and milk is not far from reality. These jam-filled chocolate chips cookies are very simple to make but just as nostalgic as those of your favourites from your childhood. What’s your favourite kind of cookies? Come and try this, and embrace the Cookie Monster inside us all!

Jam-Filled Chocolate Chip Cookies

Quantity: About 6 cookies

Ingredients:

100g plain flour

50g unsalted butter

35g caster sugar

1-2 tbsp milk

Seedless Raspberry Jam

Dark Chocolate Chips

Method:

1. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the caster sugar.

2. Add the milk a bit at a time to bring the dough together. Cover and rest the dough in the fridge for about 30 minutes.

3. Preheat the oven to 190C/375F/gas 5.

4. Roll the dough evenly to a large square. Cut out circles using a cookie cutter. (Alternatively, split the dough into equal portions, then roll and shape.) Ensure you have cut out an even number of circles.

5. Place a teaspoon of jam on one circle of dough and cover with another circle. Repeat this procedure with the remaining dough. Add chocolate chips on top of the cookies.

6. Bake the cookies in the oven for 12-15 minutes, or until golden.

7. Cool the cookies on a wire rack to let them firm up before serving.

Facing My Macaron-er Fear

Everyone has a fear. Sounds like something from a horror movie, right? (Not that I would know ’cause I refuse to watch horror movies most times haha.) But, to my fellow cooks and bakers out there, is there a dish that no matter how many times you tried and tried to perfect, it still seems to remain the bane of your life? Your ultimate culinary nemesis? The Nightmare on Elm Street that keeps waking you up? Well, for me, that thing is macaron.

I had my fair share of failures when it comes to this little, adorable French dessert. Cracked top, footless, underbaked, and even macarons as flat as pancakes. For a period of time, I even tried to avoid making them altogether as I can’t stand the thought of it! However, yesterday I decided to face my fear of macarons once again. The result? Three trays of macarons that have almost all cracked! 😭 (I think it’s to do with my oven temperature being too hot. Though because I don’t have a conventional oven at home, it’s hard to adjust accordingly… More on that later.)

Luckily, I still managed to salvage a few. The filling is a dark chocolate ganache with a strawberry jam centre.

They are not perfect, but nonetheless, they are still miles better than the ones I used to make years ago. The recipe I used is by Cupcake Jemma. And quite honestly, having tried quite a few recipes, it’s by far the best one I discovered. I would really recommend it to those of you who are interested in making macarons. See the link of her YouTube video here: https://m.youtube.com/watch?v=uWSOJMcvDec

Here are a few tips I have picked up that I would suggest to pay close attention to:

1. ALWAYS sieve the ground almond and icing sugar to avoid a lumpy surface.

2. This recipe uses an Italian meringue, which I think it’s much better than recipes using French meringue. Supposedly, it gives the macarons more stability. Regardless with the science behind it, I can tell you I have had much higher success rate with this method.

3. Take great care when you fold the meringue into the ground almond mixture. Over-mixing and under-mixing can become big problems for your macarons.

4. Make sure you leave enough rooms when you are piping your macaron batter. Reason see below.

5. Tap your baking tray on the surface to let out air bubbles. Because the macarons are likely to spread a bit as you tap the tray, it’s important you leave rooms when piping. I particularly like Jemma’s idea of using a cocktail stick to pop any air bubbles lurking inside the macarons. It ensures a smooth surface.

6. Make sure you leave the macarons to dry so a skin is formed on top. (Test it by the finger method mentioned in the video.) This ensures the distinctive feet of the macarons will be formed during baking. As they mentioned, it does depend on the environment you are in. In UK, it’s really quick because we have a very dry climate. When I was visiting Hong Kong, it sometimes took over an hour even with air conditioning!

7. The oven temperature is very important (as I have painfully learned). Oven too hot will result in cracked and browned tops, whereas oven too cold will result in footless macarons.

I have a small oven at home, so adjusting the temperature has proven to be difficult. I have tried to bake the macarons at the bottom of the oven and placed another tray on the rack above to block out heat coming from the top, but neither seems to result in much changes, so would love to hear any suggestions or advices on that.

Do you have any tips of making macarons? What is your biggest cooking/baking fear? Let me know in the comments!