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| Six brilliant bakes from Claire Ptak | Six brilliant bakes from Claire Ptak |
| (9 days later) | |
| To me, it’s important that a cake be worth it, so while presentation is a huge part of what I do, I am most interested in creating something that tastes transcendent. | To me, it’s important that a cake be worth it, so while presentation is a huge part of what I do, I am most interested in creating something that tastes transcendent. |
| Bacon and egg buttermilk biscuits | Bacon and egg buttermilk biscuits |
| It’s important to bake these just before serving, but you can make the dough ahead of time and pop the cut-out raw biscuits into the freezer until you want to bake them. | It’s important to bake these just before serving, but you can make the dough ahead of time and pop the cut-out raw biscuits into the freezer until you want to bake them. |
| Makes 12plain flour 700g, plus more for rollingbaking powder 2½ tbsp | |
| fine sea salt 1 tbspunsalted butter 200g, cold , cut into 1cm cubesbuttermilk or plain yoghurt 650g | |
| For the fillingsmoked bacon 24 rashers, cookedeggs 12, boiled for 7 minutestomato ketchup or chilli sauce to taste | For the fillingsmoked bacon 24 rashers, cookedeggs 12, boiled for 7 minutestomato ketchup or chilli sauce to taste |
| Preheat the oven to 200C/gas mark 7. Line a large baking tray with parchment paper. | Preheat the oven to 200C/gas mark 7. Line a large baking tray with parchment paper. |
| In a large bowl, whisk together the flour, baking powder and salt. Using a pastry cutter, the back of a fork or a mixer, cut the cubes of butter into the flour mixture until the butter is roughly the size of peppercorns. Stir in the buttermilk or yoghurt until it comes together into a raggedy ball. It will be a bit wet and sticky but this is what you are aiming for. | In a large bowl, whisk together the flour, baking powder and salt. Using a pastry cutter, the back of a fork or a mixer, cut the cubes of butter into the flour mixture until the butter is roughly the size of peppercorns. Stir in the buttermilk or yoghurt until it comes together into a raggedy ball. It will be a bit wet and sticky but this is what you are aiming for. |
| Transfer the dough to a lightly floured work surface and press or roll into a square about 3cm thick. Using a 7cm round cutter, stamp out 12 biscuits. Arrange the biscuits on the lined baking tray so that they are almost touching each other, then pierce the biscuits with a fork. As they bake they will push each other up into fluffy biscuits. | Transfer the dough to a lightly floured work surface and press or roll into a square about 3cm thick. Using a 7cm round cutter, stamp out 12 biscuits. Arrange the biscuits on the lined baking tray so that they are almost touching each other, then pierce the biscuits with a fork. As they bake they will push each other up into fluffy biscuits. |
| Bake the biscuits for about 15-20 minutes, until the tops are golden and the biscuits are cooked through. When they come out of the oven, split them open and fill with crisp bacon and boiled eggs and ketchup or chilli sauce or your favourite condiment. These are best eaten on the day of baking. | Bake the biscuits for about 15-20 minutes, until the tops are golden and the biscuits are cooked through. When they come out of the oven, split them open and fill with crisp bacon and boiled eggs and ketchup or chilli sauce or your favourite condiment. These are best eaten on the day of baking. |
| Rhubarb galette | Rhubarb galette |
| Serves 8unbaked pastry 1 round (see below)rhubarb 600gcaster sugar 150g, plus more for sprinklingplain flour 2 tbsp, plus more for rollingfrangipane 1 portion (see below)unsalted butter 3 tbsp, melted | Serves 8unbaked pastry 1 round (see below)rhubarb 600gcaster sugar 150g, plus more for sprinklingplain flour 2 tbsp, plus more for rollingfrangipane 1 portion (see below)unsalted butter 3 tbsp, melted |
| For the pastryplain flour 140g, plus more for rollingsalt a pinchsugar a pinchbutter 85g, cold, cut into 1cm piecesiced water 2-3 tbsp | For the pastryplain flour 140g, plus more for rollingsalt a pinchsugar a pinchbutter 85g, cold, cut into 1cm piecesiced water 2-3 tbsp |
| For the frangipaneunsalted butter 2 tbsp, softenedcaster sugar 2 tbspground almonds 50gkirsch 1 teaspoon (optional)egg yolk 1double cream 4 tsp | For the frangipaneunsalted butter 2 tbsp, softenedcaster sugar 2 tbspground almonds 50gkirsch 1 teaspoon (optional)egg yolk 1double cream 4 tsp |
| For the glazetops and tails from the rhubarb 150gsugar 100gangelica stalks and leaves a few (if you have a garden) | For the glazetops and tails from the rhubarb 150gsugar 100gangelica stalks and leaves a few (if you have a garden) |
| To make the pastry, combine the flour, salt and sugar in a bowl. Cut in the cold butter with a pastry cutter or the back of a fork, or use a mixer. Avoid overmixing, so you end up with larger chunks of butter than you would think. This will make the pastry more flaky once baked. Drizzle in the water and bring it all together without working the dough. Shape into a ball and wrap in cling film. Leave to rest in the fridge for about half an hour. When the pastry has rested, remove it from the fridge and let it soften. | To make the pastry, combine the flour, salt and sugar in a bowl. Cut in the cold butter with a pastry cutter or the back of a fork, or use a mixer. Avoid overmixing, so you end up with larger chunks of butter than you would think. This will make the pastry more flaky once baked. Drizzle in the water and bring it all together without working the dough. Shape into a ball and wrap in cling film. Leave to rest in the fridge for about half an hour. When the pastry has rested, remove it from the fridge and let it soften. |
| To make the frangipane, beat the butter and sugar in an electric mixer until pale and creamy. Add the ground almonds and beat well, then add the kirsch (if using), egg yolk and cream and beat well. Use while still soft. | To make the frangipane, beat the butter and sugar in an electric mixer until pale and creamy. Add the ground almonds and beat well, then add the kirsch (if using), egg yolk and cream and beat well. Use while still soft. |
| To make the galette, preheat the oven to 180C/gas mark 6. Line a large flat baking tray or pizza pan with parchment paper. | To make the galette, preheat the oven to 180C/gas mark 6. Line a large flat baking tray or pizza pan with parchment paper. |
| On a lightly floured surface, roll the pastry out into a large circle about 30cm in diameter. Slide the pastry on to the lined baking tray, then cover and put back in the fridge or freezer to chill while you prepare the rhubarb. | On a lightly floured surface, roll the pastry out into a large circle about 30cm in diameter. Slide the pastry on to the lined baking tray, then cover and put back in the fridge or freezer to chill while you prepare the rhubarb. |
| Cut off and discard the rhubarb leaves, then trim off and reserve the end of each stalk. Cut the rhubarb into three or four pieces, then cut each piece lengthways into 5mm strips. Toss the rhubarb with the sugar and flour. | Cut off and discard the rhubarb leaves, then trim off and reserve the end of each stalk. Cut the rhubarb into three or four pieces, then cut each piece lengthways into 5mm strips. Toss the rhubarb with the sugar and flour. |
| Remove the pastry from the fridge and arrange a ring of rhubarb pieces around the perimeter of the pastry, leaving a border of about 4cm. Roll the pastry up over the rhubarb to make a decorative edge. Spread a little soft frangipane on the centre of the pastry and pile the remaining rhubarb over. | Remove the pastry from the fridge and arrange a ring of rhubarb pieces around the perimeter of the pastry, leaving a border of about 4cm. Roll the pastry up over the rhubarb to make a decorative edge. Spread a little soft frangipane on the centre of the pastry and pile the remaining rhubarb over. |
| Brush the pastry with the melted butter and sprinkle with the remaining sugar. Bake in the centre of the oven for about 45 minutes. After about 15 minutes, rotate the baking tray and, using a spatula, push down the rhubarb to flatten it. Rotate again after 15 more minutes to ensure even baking. | Brush the pastry with the melted butter and sprinkle with the remaining sugar. Bake in the centre of the oven for about 45 minutes. After about 15 minutes, rotate the baking tray and, using a spatula, push down the rhubarb to flatten it. Rotate again after 15 more minutes to ensure even baking. |
| Make the glaze by boiling the reserved bits of rhubarb pieces and a few angelica stalks and leaves (if using) with the sugar and a splash of water until the fruit is soft. Strain the syrup into a bowl, then brush it over the baked galette. | Make the glaze by boiling the reserved bits of rhubarb pieces and a few angelica stalks and leaves (if using) with the sugar and a splash of water until the fruit is soft. Strain the syrup into a bowl, then brush it over the baked galette. |
| Strawberry, ginger and poppyseed scones | Strawberry, ginger and poppyseed scones |
| Makes 8-10plain flour 320g, plus more for the worktopcaster sugar 50gbaking powder 2 tsppoppy seeds 40glemon zest 1 tspunsalted butter 170g, cold, cut into 1cm cubescreme fraiche or sour cream 250gcrystallised ginger 150g, choppedstrawberries 150g, choppedegg 1, beaten with a little milk or cream, for brushing on topdemerara sugar 1 tbsp | Makes 8-10plain flour 320g, plus more for the worktopcaster sugar 50gbaking powder 2 tsppoppy seeds 40glemon zest 1 tspunsalted butter 170g, cold, cut into 1cm cubescreme fraiche or sour cream 250gcrystallised ginger 150g, choppedstrawberries 150g, choppedegg 1, beaten with a little milk or cream, for brushing on topdemerara sugar 1 tbsp |
| Line a large baking tray with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds and lemon zest. | Line a large baking tray with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds and lemon zest. |
| Add the cubes of butter and mix together with a pastry cutter or the back of a fork. You may also use your fingertips to break down the butter into raggedy shreds, but try not to let the butter become too warm or too mixed in. Work quickly to keep your ingredients as cold as possible. You can of course do this in an electric stand mixer or food processor, using the paddle attachment. | Add the cubes of butter and mix together with a pastry cutter or the back of a fork. You may also use your fingertips to break down the butter into raggedy shreds, but try not to let the butter become too warm or too mixed in. Work quickly to keep your ingredients as cold as possible. You can of course do this in an electric stand mixer or food processor, using the paddle attachment. |
| Now add the creme fraiche or sour cream, chopped ginger and strawberries and mix quickly to combine. Do not overmix or knead the scone dough, but quickly toss the ingredients together. Allow the dough to rest for 5 minutes. | Now add the creme fraiche or sour cream, chopped ginger and strawberries and mix quickly to combine. Do not overmix or knead the scone dough, but quickly toss the ingredients together. Allow the dough to rest for 5 minutes. |
| On a lightly floured surface, turn the dough out and pat it into a square about 3.5-4cm thick. Let it rest for 5 minutes. Pat the dough down again to form a circle and use a 6-7cm pastry cutter or the rim of a glass to make 8 scones. Place on the lined baking tray, brush with the egg and milk mixture and sprinkle with the demerara. Chill in the fridge for 10 minutes. Meanwhile, preheat your oven to 160C/gas mark 4. | On a lightly floured surface, turn the dough out and pat it into a square about 3.5-4cm thick. Let it rest for 5 minutes. Pat the dough down again to form a circle and use a 6-7cm pastry cutter or the rim of a glass to make 8 scones. Place on the lined baking tray, brush with the egg and milk mixture and sprinkle with the demerara. Chill in the fridge for 10 minutes. Meanwhile, preheat your oven to 160C/gas mark 4. |
| When ready, bake the scones for 15-20 minutes until slightly golden. Once they are out of the oven, transfer to a wire rack to cool. These are best eaten on the day you bake them. | When ready, bake the scones for 15-20 minutes until slightly golden. Once they are out of the oven, transfer to a wire rack to cool. These are best eaten on the day you bake them. |
| The Violet Bakery butterscotch blondies | The Violet Bakery butterscotch blondies |
| Makes 12unsalted butter 250g, plus more for greasing the tineggs 2light brown sugar 300gvanilla extract 1½ tspplain flour 240gbaking powder 1¼ tspfine sea salt 1¼ tspmilk chocolate 125g, broken into small piecescaramel shards 75g (see below) | Makes 12unsalted butter 250g, plus more for greasing the tineggs 2light brown sugar 300gvanilla extract 1½ tspplain flour 240gbaking powder 1¼ tspfine sea salt 1¼ tspmilk chocolate 125g, broken into small piecescaramel shards 75g (see below) |
| For the caramel shards (makes enough for 24 blondies)water 2 tbspcaster sugar 150g | For the caramel shards (makes enough for 24 blondies)water 2 tbspcaster sugar 150g |
| You could add these caramel shards to almost any cake, cookie or bar and, of course, they are awesome in these blondies. Any leftovers can be kept in a plastic container in the freezer for up to three months. | You could add these caramel shards to almost any cake, cookie or bar and, of course, they are awesome in these blondies. Any leftovers can be kept in a plastic container in the freezer for up to three months. |
| To make the caramel shards, have a sheet of greaseproof paper ready on a heatproof surface. Measure the 2 tablespoons of water into a heavy-bottomed pan. Cover with the sugar and place over a medium-low heat until the sugar starts to dissolve. Resist the temptation to stir the pan as this can cause crystallisation. Once the sugar starts to dissolve, turn up the heat to medium-high until the sugar is a dark golden brown. | To make the caramel shards, have a sheet of greaseproof paper ready on a heatproof surface. Measure the 2 tablespoons of water into a heavy-bottomed pan. Cover with the sugar and place over a medium-low heat until the sugar starts to dissolve. Resist the temptation to stir the pan as this can cause crystallisation. Once the sugar starts to dissolve, turn up the heat to medium-high until the sugar is a dark golden brown. |
| Pour the caramel on to the greaseproof paper in a thin and even layer. Leave to cool, then use a sharp knife to chop into smallish shards. Be careful, as the caramel can be quite hard. | Pour the caramel on to the greaseproof paper in a thin and even layer. Leave to cool, then use a sharp knife to chop into smallish shards. Be careful, as the caramel can be quite hard. |
| Use straight away or store in a plastic bag or sealed container in the freezer. Do not store it in the fridge or it will soften, melt together and become tacky. | Use straight away or store in a plastic bag or sealed container in the freezer. Do not store it in the fridge or it will soften, melt together and become tacky. |
| To make the blondies, preheat the oven to 140C/gas mark 3. Butter a 30x20cm baking tin and line with parchment paper. | To make the blondies, preheat the oven to 140C/gas mark 3. Butter a 30x20cm baking tin and line with parchment paper. |
| Gently melt the 250g butter in a small, heavy-bottomed pan and set aside to cool slightly. | Gently melt the 250g butter in a small, heavy-bottomed pan and set aside to cool slightly. |
| In a large bowl, whisk together the eggs, sugar and vanilla until frothy, then whisk in the melted butter. | In a large bowl, whisk together the eggs, sugar and vanilla until frothy, then whisk in the melted butter. |
| In a separate bowl, whisk together the flour, baking powder and salt, and add to the egg and butter mixture along with the milk chocolate pieces. Mix until just combined. | In a separate bowl, whisk together the flour, baking powder and salt, and add to the egg and butter mixture along with the milk chocolate pieces. Mix until just combined. |
| Pour the mixture into your prepared baking tin and smooth the top with a palette knife or spatula. Sprinkle the caramel shards over the top and bake for 30 minutes. The centre should be puffed and set but still a little gooey. | Pour the mixture into your prepared baking tin and smooth the top with a palette knife or spatula. Sprinkle the caramel shards over the top and bake for 30 minutes. The centre should be puffed and set but still a little gooey. |
| Leave to cool completely in the tin, then cut into 12 thick but smallish squares. These keep well for up to 3 days in an airtight container. | Leave to cool completely in the tin, then cut into 12 thick but smallish squares. These keep well for up to 3 days in an airtight container. |
| Pistachio, hazelnut and raspberry friands | Pistachio, hazelnut and raspberry friands |
| You could use any berries you like or slices of peaches, plums or figs. | You could use any berries you like or slices of peaches, plums or figs. |
| Makes 12-16butter 115g, melted, plus more for greasing the mouldsplain flour 90gbaking powder ¾ tspground almonds 50gground hazelnuts 40gground pistachios 40gicing sugar 190gegg whites 5, slightly whiskedvanilla extract 2 tspfresh raspberries 200g (about 40-50)slivered pistachios 50gicing sugar for dusting | Makes 12-16butter 115g, melted, plus more for greasing the mouldsplain flour 90gbaking powder ¾ tspground almonds 50gground hazelnuts 40gground pistachios 40gicing sugar 190gegg whites 5, slightly whiskedvanilla extract 2 tspfresh raspberries 200g (about 40-50)slivered pistachios 50gicing sugar for dusting |
| Preheat the oven to 140C/gas mark 3. Butter 12–16 friand moulds or cupcake tins. Weigh out all the ingredients except the raspberries and slivered pistachios into the bowl of a food processor and blitz until foamy, about 1 minute. | Preheat the oven to 140C/gas mark 3. Butter 12–16 friand moulds or cupcake tins. Weigh out all the ingredients except the raspberries and slivered pistachios into the bowl of a food processor and blitz until foamy, about 1 minute. |
| Spoon the mixture into the moulds, filling each of them to about three-quarters full, then top each mould with 2-3 raspberries and sprinkle with the slivered pistachios. | Spoon the mixture into the moulds, filling each of them to about three-quarters full, then top each mould with 2-3 raspberries and sprinkle with the slivered pistachios. |
| Bake for 15-20 minutes, until the tops of the cakes are springy to the touch. Leave the cakes to cool slightly in their moulds, then remove and dust with icing sugar. They will keep well in an airtight container for a few days. | Bake for 15-20 minutes, until the tops of the cakes are springy to the touch. Leave the cakes to cool slightly in their moulds, then remove and dust with icing sugar. They will keep well in an airtight container for a few days. |
| Chewy ginger snaps | Chewy ginger snaps |
| We make these at Christmas at Violet and pack them in sweet little cellophane bags tied up with string. After the holidays, if any are left over, they make a pretty awesome base for cheesecake, too. Crisp and spicy, they really hold their own against a creamy cheese or served alongside ice-cream or sorbet. When using ground cloves, I am cautious with quantities because they can easily overpower a dish, although I would hate to ignore them altogether. Extra cardamom is lovely, less cinnamon would work too. A pinch of sweet paprika adds interest and I sometimes add ground coriander seeds. Consider what you will be serving the cookies with and experiment. | We make these at Christmas at Violet and pack them in sweet little cellophane bags tied up with string. After the holidays, if any are left over, they make a pretty awesome base for cheesecake, too. Crisp and spicy, they really hold their own against a creamy cheese or served alongside ice-cream or sorbet. When using ground cloves, I am cautious with quantities because they can easily overpower a dish, although I would hate to ignore them altogether. Extra cardamom is lovely, less cinnamon would work too. A pinch of sweet paprika adds interest and I sometimes add ground coriander seeds. Consider what you will be serving the cookies with and experiment. |
| Makes 12plain flour 210gground cinnamon 1½ tspground ginger 1½ tspground cloves ⅛ tspground cardamom ¼ tspground nutmeg ⅛ tspground coriander ¼ tsp (optional)paprika a pinch (optional)bicarbonate of soda 1 tspunsalted butter 125g, softenedbrown sugar 100gmolasses 100gboiling water 1½ tspcaster sugar for dredging | Makes 12plain flour 210gground cinnamon 1½ tspground ginger 1½ tspground cloves ⅛ tspground cardamom ¼ tspground nutmeg ⅛ tspground coriander ¼ tsp (optional)paprika a pinch (optional)bicarbonate of soda 1 tspunsalted butter 125g, softenedbrown sugar 100gmolasses 100gboiling water 1½ tspcaster sugar for dredging |
| Preheat the oven to 160C/gas mark 4. Line a baking tray with parchment paper. Measure all the dry ingredients except the brown sugar into a bowl and whisk well. | Preheat the oven to 160C/gas mark 4. Line a baking tray with parchment paper. Measure all the dry ingredients except the brown sugar into a bowl and whisk well. |
| In the bowl of an electric mixer, cream the butter, brown sugar and molasses until light and fluffy. Add the boiling water, then the dry ingredients, and mix until combined. | In the bowl of an electric mixer, cream the butter, brown sugar and molasses until light and fluffy. Add the boiling water, then the dry ingredients, and mix until combined. |
| Using an ice-cream scoop or two dessertspoons, scoop up individual portions and shape into balls. Roll in caster sugar, then place on the lined baking tray and flatten them slightly, using the underside of a glass or a measuring cup. | Using an ice-cream scoop or two dessertspoons, scoop up individual portions and shape into balls. Roll in caster sugar, then place on the lined baking tray and flatten them slightly, using the underside of a glass or a measuring cup. |
| Bake for about 15 minutes, until the tops crack a little but the cookies are still soft. These keep well for up to 2 weeks in an airtight container. | Bake for about 15 minutes, until the tops crack a little but the cookies are still soft. These keep well for up to 2 weeks in an airtight container. |
| Extracted from The Violet Bakery Cookbook (Square Peg, RRP £20) published on 15 March. Click here to order a copy for £16, with free UK P&P. | Extracted from The Violet Bakery Cookbook (Square Peg, RRP £20) published on 15 March. Click here to order a copy for £16, with free UK P&P. |