Blondies, cookies and s’mores: Cupcake Jemma’s easy sweet summer treats – recipes | Baking

Strawberry shortcake blondies

Brownies are nice, clearly, however in summer time, for me, it’s all about blondies. Much less wealthy than their older sibling, they nonetheless have the fudgy texture of a brownie and are massively versatile. At Crumbs & Doilies, we’re all the time growing new blondie flavours, reworking them with fillings and toppings.

Prep 15 min
Cook dinner 2 hr
Chill 2 hr
Makes 1 x 23cm blondie, to get 16 items

For the strawberries
400g strawberries, washed, hulled and halved
15g caster sugar

For the pie crumb
110g plain flour
20g caster sugar
A pinch of sea salt
60g unsalted butter
, melted and left to chill slightly

For the blondie
150g unsalted butter
335g smooth gentle brown sugar
3 massive eggs
1 tsp vanilla extract
270g plain flour
, sifted
¼ tsp baking powder
¼ tsp sea salt
150g white chocolate chips
10g freeze-dried strawberry bits
3-4 strawberries, hulled and thinly sliced, to brighten

Warmth the oven to 170C (150C fan)/335F/fuel 3. Toss the strawberries within the sugar, unfold out on an oven tray and roast for 35-40 minutes. Pressure off as a lot of the ensuing syrup as doable (reserve it for a summery cordial) and depart the fruit to chill.

Flip up the oven to 190C (170C fan)/375F/fuel 5, line an oven tray, and grease and line a 23cm loose-bottomed tin with greaseproof paper.

In a small bowl, fork collectively all of the pie crumb elements and a teaspoon of chilly water till it begins clumping collectively, then, along with your fingers, scoop up the clumps and gently break aside any large ones. Maintain scooping up the nuggets and gently rolling them via your fingers till you’ve gotten a number of little spherical balls of dough in numerous sizes – this could take a few minutes. Unfold out on the lined oven tray, bake for 10-12 minutes, till barely golden, then take away and depart to chill.

Brown the butter in a saucepan on a medium warmth, stirring sometimes, till it’s melted, golden and has toasty brown flecks on the backside. Depart to chill slightly.

Whisk the browned butter and sugar in a bowl for just a few seconds till mixed. Add the eggs and vanilla, whisk briefly, then add the flour, baking powder and salt. Swap the whisk for a rubber spatula, and fold in till principally mixed. Gently fold within the white chocolate, freeze-dried strawberries, if utilizing, and 100g of the pie crumb, till every little thing is evenly distributed all through the batter.

Unfold half the batter evenly within the base of the tin, then cowl with the roast strawberries. High with the remaining batter and unfold it out, taking care to not displace the strawberries. Prepare the sliced strawberries on prime and scatter over the remaining pie crumb. Bake for 45-50 minutes, till the highest is golden and a skewer comes out with slightly batter on it. As with all blondies, below is healthier than over! Depart to chill, then chill for not less than two hours earlier than slicing and serving.

Peach and almond cookies

That is the lovechild of a smooth amaretti biscuit and a thumbprint cookie – it’s simple, naturally gluten-free and completely scrumptious. Combine issues up and use lemon curd and even jam, although I really like the aromatic, creamy wobbliness of peach curd.

Prep 10 min
Chill 1 hr
Cook dinner 1 hr
Makes 12 cookies (plus leftover curd in your toast!)

For the peach curd
55g ripe peach, stoned, quartered and peeled
10g concentrated peach syrup (non-obligatory)
50g caster sugar
1 massive egg, plus 3 yolks
50g unsalted butter
, fridge-cold and cubed

For the almond cookies
75g unsalted butter
60g caster sugar
1 massive egg
⅛ tsp almond extract
240g floor almonds
¼ tsp baking powder
1¼ tsp sea salt
30g icing sugar
, sifted

Convey a thumb or two of water to a simmer in a saucepan. In the meantime, blitz the peach in a high-speed blender till clean. In a heatproof bowl, briefly whisk the peach, peach syrup, if utilizing, sugar, egg and egg yolks, then put the bowl on prime of the saucepan. Warmth, whisking continuously, for 5 to eight minutes, till the combination turns fairly thick, then take off the warmth and beat within the butter. Sieve instantly right into a container, cowl the floor with clingfilm to cease a pores and skin forming, depart to chill, then refrigerate.

Soften the butter for the cookies in a pan on a medium warmth, stirring usually, till it turns a beautiful golden color with a number of brown flecks, then depart to chill for a couple of minutes.

Whisk the browned butter and sugar, then add the egg and almond extract, and whisk once more briefly. Fold within the floor almonds, baking powder and salt. That is fairly a moist dough, so chill it for an hour to agency up, to make it simpler to deal with.

Warmth the oven to 190C (170C fan)/375F/fuel 5 and line a baking tray with greaseproof paper. Roll 25g items of dough into balls, then roll them one after the other within the icing sugar. Prepare on the lined tray, spacing them aside, then use a floured teaspoon measure to make an indent within the centre of every ball and to unfold out the dough a bit. Put half a teaspoon of curd in every indent, then bake for 14-16 minutes, till barely puffed and golden. Depart to chill fully, then chill. These are scrumptious served from the fridge.

S’mores ice-cream

You couldn’t face a tenting journey, however nonetheless need s’mores? This ice-cream provides you with successful of campsite nostalgia, however is healthier suited to consuming inside shut proximity of a TV, couch and a heat bathe.

Prep 10 min
Cool 2 hr +
Cook dinner 45 min
Freeze 4 hr +
Makes About 1 litre

150g caster sugar
4 egg yolks
300ml cream
550g entire milk
1 tsp vanilla extract
A pinch of sea salt
2-3 large marshmallows
, lower into chunks (or 6-8 common ones left entire)
50g milk chocolate digestives, damaged into small items
30g darkish chocolate, melted

Whisk the sugar and egg yolks in a bowl till pale. In a saucepan, warmth the cream, milk, vanilla and salt till steaming however not boiling. Take off the warmth and, whisking continuously, slowly ladle a 3rd on to the eggs. Repeat twice extra, then tip every little thing again within the pan. On a low warmth, stir continuously with a whisk till the combo is thick sufficient to coat the again of a picket spoon, then pour right into a container. Cowl the floor with clingfilm to stop a pores and skin from forming, depart to chill, then chill for not less than two hours, and ideally in a single day.

Lay the marshmallows dusty facet down and spaced aside on a nonstick baking sheet, then toast them throughout with a blowtorch or below a sizzling grill for just a few seconds. Depart to chill.

When you’ve got an ice-cream machine, churn the custard in response to the producer’s directions. If not, pour the custard right into a medium roasting tray and freeze for an hour. Give it a fast whisk, ensuring you scrape the coldest bits from the edges and incorporating them, freeze once more for half-hour, then repeat two or thrice extra, till it’s beautiful and thick.

Unfold a 3rd of the ice-cream within the base of a container, sprinkle a 3rd of the damaged biscuits on prime and dot just a few sticky bits of marshmallow in between. Drizzle over some melted chocolate, then repeat the layers till you’ve used every little thing up. Freeze for a few hours to set fully.

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