Salted Nutella Cookies & Lemon Drizzle Loaf | Baking
Yesterday I woke up with a lightness in my heart, even if my body felt like it had been repeatedly slammed against a wall. Clearly, the eventful day before had left me a bit fatigued but my mood was better than it had been in a long time. I took my time getting out of bed, then had a lovely visit and dressage ride with my horse and on the way home, I stopped to get some groceries to do some baking since it had been freaking ages since I had done that.
I had half-promised my colleagues that I would bring some baked goods for them, as I had gotten a 12 on my latest exam. I knew they wouldn't hold it against me if I didn't but I had originally planned to bake for them in November in honour of my birthday and my 1 year work anniversary. So this served as the perfect opportunity. I took a browse through Tanya Bakes and immediately my eyes fell on the Salted Nutella Cookies. I made them like a year ago and I remember being quite sceptical over the concept of salted cookies but they were so delicious. At work, it's a tradition to have breakfast together every Friday and I try to schedule my work hours to include Friday whenever possible because I love that chill and comfortable atmosphere. It also ensures I get a good breakfast as I usually find it difficult to find the time in the rushed mornings. Because of the whole breakfast thing, I know that quite a lot of them have an affinity for Nutella, which I can't help but adore because I've loved Nutella my whole life, even if I hardly eat it anymore. In the baking book, I also found a second recipe I felt tempted by (more below) so I decided to just take a load off and do some baking on my day off.
For the Salted Nutella Cookies, you will need the following; 200 grams of softened unsalted butter, 300 grams of caster sugar, 1 large egg, 325 self-raising flour, 1 teaspoon flaked sea salt + extra for sprinkling and 200 grams of Nutella. Since Denmark doesn't really do self-raising flour like the UK, I usually dump a teaspoon of baking powder into the regular flour to compensate.
One thing that I love about Tanya Bakes is the fact that the majority of the recipes are so easy to follow. I'll list a condensed bullet point step-by-step list below. Start by pre-heating the oven to 180 °C.
And there you go! It's wonderfully easy and a really fast bake. They came out of the oven looking quite wonderful and I took the liberty of sprinkling some more salt over them because salt is awesome.
I can confirm that all of my colleagues loved them very much, even if they were a bit intimidated by the size at first. I have been asked for the recipe and they made it very clear that I was more than welcome to bake them again. The "left-over" cookies were taken home to family members. So it was a huge success! Obviously, I had help while in the kitchen, as can be seen below. Hallie loves me pottering around the kitchen to bake as she has the honourable title of licker of all the bowls of batter.
Since I was getting cosy and just chilling while baking, I had put up my laptop and just let Brooklyn Nine Nine run in the background. It's the second time I'm watching it through and I desperately need Netflix to get more than just the first 3 seasons. I wasn't sure if I'd like the show that much in the beginning but I love it now and it gives me feels of Friends, which is one of my old faves. I wanted to go for a second bake, so I decided to try my hand at the Lemon Drizzle Loaf, since things were going so well after the cookies.
For the Lemon Drizzle Loaf, you will need: a 22 cm. loaf tin, 170 grams softened unsalted butter (plus extra for greasing), 170 grams caster sugar, 3 eggs, 170 grams self-raising flour, 1 teaspoon baking powder (or 2 if your flour isn't self-raising), the zest and juice of two lemons and 150 grams icing sugar. The juice of the lemons is for the drizzle afterwards and I would probably recommend using just the juice of one if your lemons are as big as mine above. It created almost too much drizzle for the loaf to handle.
Again you should start by pre-heating your oven to 80 °C (though mine was already hot since it was busy baking the cookies).
I was actually a bit worried if the loaf would be able to handle the massive amounts of drizzle but almost magically it absorbed it all. However, it did make the loaf extremely heavy, though it was a nice lemon taste. So note to my future self, hold back on the lemon juice a little. My family and I cut into it while it was still hot and it's so freaking good.
I managed to get through five 20 minutes episodes of Brooklyn Nine Nine and I just hung out in the kitchen and cleaned up while the loaf was in the oven. I had my trusted "køkkenskriver" (which is a term that unfortunately doesn't have a proper English equivalent) Hallie by my side at all times and she had a freaking ball. It was slowly getting dark outside as I was cooking and it was chilled and cosy here on a January day.
January has felt like a bit of an odd month, so it was wonderful to just have a day full of cosy times with my fresh air with my horse, chilled baking with my trusted dog, reruns of Brooklyn Nine Nine and family time in the evening and catching up on some YouTube videos. I'll definitely try to pencil in some more baking for my 2018.
I had half-promised my colleagues that I would bring some baked goods for them, as I had gotten a 12 on my latest exam. I knew they wouldn't hold it against me if I didn't but I had originally planned to bake for them in November in honour of my birthday and my 1 year work anniversary. So this served as the perfect opportunity. I took a browse through Tanya Bakes and immediately my eyes fell on the Salted Nutella Cookies. I made them like a year ago and I remember being quite sceptical over the concept of salted cookies but they were so delicious. At work, it's a tradition to have breakfast together every Friday and I try to schedule my work hours to include Friday whenever possible because I love that chill and comfortable atmosphere. It also ensures I get a good breakfast as I usually find it difficult to find the time in the rushed mornings. Because of the whole breakfast thing, I know that quite a lot of them have an affinity for Nutella, which I can't help but adore because I've loved Nutella my whole life, even if I hardly eat it anymore. In the baking book, I also found a second recipe I felt tempted by (more below) so I decided to just take a load off and do some baking on my day off.
For the Salted Nutella Cookies, you will need the following; 200 grams of softened unsalted butter, 300 grams of caster sugar, 1 large egg, 325 self-raising flour, 1 teaspoon flaked sea salt + extra for sprinkling and 200 grams of Nutella. Since Denmark doesn't really do self-raising flour like the UK, I usually dump a teaspoon of baking powder into the regular flour to compensate.
One thing that I love about Tanya Bakes is the fact that the majority of the recipes are so easy to follow. I'll list a condensed bullet point step-by-step list below. Start by pre-heating the oven to 180 °C.
- Cream together the butter and sugar and then add the egg
- Add flour gradually (+ baking powder if necessary) and then the salt
- Add Nutella and gently marble it through the dough with a palette knife
- When marble effect achieved, divide the dough into ten balls
- Put five on each baking tray (as they spread out) and then sprinkle with salt
- Bake for 12 minutes and swift around the trays' position halfway through
And there you go! It's wonderfully easy and a really fast bake. They came out of the oven looking quite wonderful and I took the liberty of sprinkling some more salt over them because salt is awesome.
I can confirm that all of my colleagues loved them very much, even if they were a bit intimidated by the size at first. I have been asked for the recipe and they made it very clear that I was more than welcome to bake them again. The "left-over" cookies were taken home to family members. So it was a huge success! Obviously, I had help while in the kitchen, as can be seen below. Hallie loves me pottering around the kitchen to bake as she has the honourable title of licker of all the bowls of batter.
Since I was getting cosy and just chilling while baking, I had put up my laptop and just let Brooklyn Nine Nine run in the background. It's the second time I'm watching it through and I desperately need Netflix to get more than just the first 3 seasons. I wasn't sure if I'd like the show that much in the beginning but I love it now and it gives me feels of Friends, which is one of my old faves. I wanted to go for a second bake, so I decided to try my hand at the Lemon Drizzle Loaf, since things were going so well after the cookies.
For the Lemon Drizzle Loaf, you will need: a 22 cm. loaf tin, 170 grams softened unsalted butter (plus extra for greasing), 170 grams caster sugar, 3 eggs, 170 grams self-raising flour, 1 teaspoon baking powder (or 2 if your flour isn't self-raising), the zest and juice of two lemons and 150 grams icing sugar. The juice of the lemons is for the drizzle afterwards and I would probably recommend using just the juice of one if your lemons are as big as mine above. It created almost too much drizzle for the loaf to handle.
Again you should start by pre-heating your oven to 80 °C (though mine was already hot since it was busy baking the cookies).
- Cream together the butter and the sugar then mix in the eggs
- Add the flour, baking powder and lemon zest and mix until combined
- Grease your tin with butter and pour in the mixture
- Cook until golden on the top and a fork comes back clean when poked in the centre (recipe says 30 minutes but in my case that was more like 40+ minutes)
- Mix lemon juice and icing sugar and pour over the still warm loaf
- Dust icing sugar over the top and then you're done!
I was actually a bit worried if the loaf would be able to handle the massive amounts of drizzle but almost magically it absorbed it all. However, it did make the loaf extremely heavy, though it was a nice lemon taste. So note to my future self, hold back on the lemon juice a little. My family and I cut into it while it was still hot and it's so freaking good.
I managed to get through five 20 minutes episodes of Brooklyn Nine Nine and I just hung out in the kitchen and cleaned up while the loaf was in the oven. I had my trusted "køkkenskriver" (which is a term that unfortunately doesn't have a proper English equivalent) Hallie by my side at all times and she had a freaking ball. It was slowly getting dark outside as I was cooking and it was chilled and cosy here on a January day.
January has felt like a bit of an odd month, so it was wonderful to just have a day full of cosy times with my fresh air with my horse, chilled baking with my trusted dog, reruns of Brooklyn Nine Nine and family time in the evening and catching up on some YouTube videos. I'll definitely try to pencil in some more baking for my 2018.
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