Millionaire’s Shortbread

Processed with VSCO with f2 preset

21/03: How weird it feels to be somewhat stranded in my own home, wearing a mask and maintaining distance from my own family members. Weirder still to know there is potentially something incredibly deadly I’m harbouring in my own body, because ‘statistically speaking, there was definitely someone with Covid on that plane…’, in the parlance of my friend!  Day 1 of my quarantine started at 8pm last night, after a groggy long flight home. I remember the very sudden, very sad decision I had to make back in Oxford just a couple of days ago, to come home. Mostly to appease family, to at least be (nearer) them during such a strange and curious time. Anyway, walking around the city centre was not the same anymore, this virus which has manifested itself as the anomie of the new decade turning every city we know and love into practical ghost towns.

Maybe you’ve all have seen the statistics, but it’s still worrying to know that despite Italy’s early efforts to contain the virus by shutting down many of its schools and quarantining a dozen towns in its northern regions, 600 people died by 10 March, up from just 100 on 4 March. It’s clear to see how Covid-19’s course has put us all on a trajectory of uncertainty and stress. As imprisoning as it felt to sign the 14-day quarantine form, it was pretty relieving to face the familiar, vigilant, Singaporean healthcare system, knowing I’ll be able to walk and visit cafés (as you do), and see dear friends afterwards. More than 12 hours in and feeling fine, and hopefully some planning and scheduling of distracting yet enjoyable hobbies, together with some mind-ticking activities, will dampen the stress and anxiety that has yet to build up over the course of the next few days. I am lucky enough to have a space at home large enough to see me through hours of sleeping, exercising and writing, with the occasional trip to kitchen because these baking fingers won’t calm down by themselves. These things help. Baking, can help.

Processed with VSCO with f2 presetProcessed with VSCO with b1 preset

A close friend mentioned his penchant for Millionaire’s Shortbread, something I have only tried once on a whim from a corner store, and only ever seen in the UK (although it’s apparently Australian). It seemed too simple not to try, with its pleasing three layers of crumbly, buttery shortbread, caramel and milk chocolate, in that very order from base to top. I toyed around with a few recipes and utilise a very handy microwavable caramel, an experiment which arose from a combination of laziness and curiosity. And it’s during times like these that that very combination can be so rewarding.

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Easy Millionaire’s Shortbread (makes 16 squares)

Ingredients

For the shortbread:

226g (1 cup) salted butter (add a half teaspoon of salt to the flour if your butter is unsalted), at room temperature

100g (0.5 cup) white sugar

250g (2 cups) plain flour

 

For the caramel:

113g (0.5 cup) salted butter

1 tsp extra salt

300ml (1.25 cup) heavy/double cream

350g (1.75 cup) brown sugar

 

For the chocolate layer:

200g (2 thin bars) milk chocolate

 

Directions

Preheat your oven to 180C and line an 8×8 or 9×9-inch baking pan with parchment, with two longer sides to help you lift the squares out of the pan easily later on. In a medium bowl, cream together the room-temperature butter and sugar with a fork or whisk. The butter should either be a little too cold or just about room temperature, not melting. Add the flour (and salt if you did not use salted butter) and mix everything together with a spoon until it all just about comes together. You should have a crumbly mixture that holds together when you squeeze it with your hands. Tip this mixture into your baking pan and press down until you get an even layer of shortbread. Bake in the oven for 20 minutes or until you see the edges go a very light golden.

While that is baking, make the caramel. Melt the butter by putting it in a microwave-safe bowl and microwaving it for 30 seconds or until just melted. Then add the salt, cream and brown sugar and mix everything together until well combined. Microwave this on high for 3 minutes, then take it out. The mixture will be very hot and bubbly so just be careful here. Stir the caramel briefly, then microwave it on high for another minute. Open the microwave door and leave the caramel to cool for at least 15 minutes.

Once the shortbread is done, take it out of the oven (you don’t need the oven anymore at this point so you can turn it off) and leave it to cool for half an hour before pouring on the cooled caramel.

Now for the easiest part of all the easy parts: Break up your milk chocolate into another microwave-safe bowl and microwave it for 1 minute on high. Take out the bowl and use a fork to mix the chocolate to spread out the heat which will continue to melt the remaining chunks of hard milk chocolate. Leave the chocolate to cool for 10 minutes or until it’s just warm to the touch, before pouring it on the caramel layer. This is an important step because pouring on too-hot chocolate will melt the hardened caramel layer and the chocolate and caramel will merge into one homogenous mess. Not that it won’t taste good, but you want the three separate layers for taste and visual impact.

Moist Avocado Chocolate Loaf Cake

Hate it or love it, the ‘moist’ hopefully caught you off guard.

Processed with VSCO with f2 preset

(Apologies for the almost horrific slice cuts here, I have yet to get a serrated knife for my uni kitchen).

I feel like I’ve finally settled into January right when it has mostly ended. Not to say January wasn’t great, in fact it was amazing and I’ve already changed a few important (bad) habits, but I do feel as if my head’s been slightly all over the place, for no particular reason at all. It might be down to a waning self-confidence and general stress. For that, the solution is baking, the right amount of socialising, and deep work– I’ve caught myself too many a time staring at my phone screen as if it will give me the answers to all my burning, deep life questions.

A classic problem of the privileged 21st century life is not knowing what to do with a lot of ripe fruit. Ripe bananas are always tossed into a flurry of melted butter, sugar and flour to make pancakes or banana bread/cake. Avocados are left behind because they’re less lucky. Their hard shells of a coat don’t make it easy to spot when they’re ready, and sometimes it’s a little too late, so you smell the rotting brown flesh and toss it immediately.

Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset

The first time I made this loaf it was a hit in my graduate dormitory, but a tad too dry. This time it turned out much more moist, which I definitely prefer. So bake it longer if you don’t fancy such a moist crumb (which you can clearly see below). The chocolate is optional but the bittersweet nature of some of the dark stuff goes a long way, piercing the creamy avocado crumb. You end up with a crusty top, creamy fluffy inside and melting dark chocolate.

Processed with VSCO with f2 preset

Avocado Chocolate Loaf Cake (makes 6 large slices)

Ingredients

1 large ripe avocado

190g (3/4 cup) butter at room temperature

2 tsp salt (use just 1 tsp if you are using salted butter)

200g (1 cup) sugar, I used a mix of raw cane and brown sugar

3 organic, free-range, medium eggs (use two if you have large eggs)

1 tsp vanilla extract

300g (almost 2.5 cups) flour, use plain flour or substitute half with buckwheat, which is what I did

2 tsp baking powder

0.5 tsp baking soda

60-80g chopped dark chocolate

Directions

Preheat your oven to 180C (350F) and line a 9×5-inch loaf pan with parchment paper. In a large bowl, mash the ripe avocado. Add the room-temperature butter, sugar, salt and eggs and whisk those in well. In a separate bowl, add the flour, baking powder and chocolate and whisk together briefly. Tip this dry mix into the wet and mix well with a wooden spoon until everything comes together, but do not overmix. Your batter should be neither too wet nor dry, and should easily drop off your spoon if you give it a firm flick. Bake in the preheated oven for 45 minutes. A wooden skewer inserted into the middle after the baking time should emerge with moist crumbs clinging to it. Enjoy warm with a pat of butter or nut butter on top. Keep in an airtight container for up to 2 days, or freeze and reheat for a future midday snack.

Chocolate Olive Oil Cake

Processed with VSCO with f2 preset Processed with VSCO with m3 preset

It’s getting cold here, and there’s a lot on my mind. Had a rather therapeutic and somewhat emotional talk with a stranger this morning. It’s hard to admit that one needs therapy, let alone talk to others about it. Nevertheless, it was oddly, strangely therapeutic. I’m even thinking of starting some sort of online blog to chart progress. It’s mostly to do with a great deal of self-doubt and esteem issues, possibly stemming from some stuff that happened in the past. I don’t know who reads my blog, as old as it is now, but it does help to type things out, because although the daily journal does help a great deal too, sometimes my brain runs too fast and it’s just a tad more gratifying to see everything immediately leap from brain to post. It’s also juicier stuff that I can instantly plop onto here, too, for my (hopefully more regular) blogposts. And if it helps just one person today, then that will be all the more rewarding.

Before me: French Toast. So let me describe it to you. The crusty, almost too-hard outside is deceiving, there is a world of golden softness within. The right degree of egged saturation, not too soggy, although that would still be better than stiff or overdone. A pile of whipped cream and melted berries. Some fresh, some frozen, all warmed up to let a bounty of juices seep out. French toast is like a person. You don’t know what he/she is really like until they open up. It’s been a while since I’ve had a nice, big breakfast like this. Some days I forget to have proper meals and it all ends up being a big mess of sugary snacks all the way through the day, which I know sounds like child’s play but sadly it’s true, at the grand age of 22 (coming on to 23). You’d think I’d have at least a healthy side to me… Not to say it’s non-existent, but it could definitely be 3.5x better. It’s a bit disappointing; sometimes I imagine my younger self thinking about the woman I would be now in 2019, and although I’m not too far off, I do wish some bad habits which I currently harbour were not so etched into my sense of self that the sense of self is, ultimately, warped, half-false.

In times like these, when I feel out of control, I always have to remember to come back to my element. That meditation on the sweet, can help one see the sweet things in life. But there should be a careful line drawn between allowance (of the sweet stuff) and dependence (on the sweet stuff). I can’t classify my love for sugar as a sickness, but it would do me good to be mindful, and not always have the French toast at every café I visit (ok who am I kidding). It is only a distraction if you let it be that way. Some fleeting thoughts that I’m not sure may resonate with any of you:

  • Fresher’s week here at Oxford a couple of weeks ago was overwhelming but I met a good number of incredibly interesting individuals. It does seem therapeutic to engage in conversations with these people, it’s a nice peek into the grander problems of the world, and I’m whisked away into the real world, that of heavy issues that I can be part of a solution to, away from the trivialities of my own head. I do tend to get stuck in my head a lot, forget about the big picture. Why I’m here, why I love it here, why I love doing what I do.
  • I met people who I really got on with, but many are here just for a year. I’m trying to figure out who I can truly connect with over my 3 years doing a PhD here.
  • Talking about PhD, I still don’t quite know what I’ve gotten myself into, ha.
  • Looking at babies makes me happy. Oh, the innocence and bluntness.
  • I hate the way nails split or crack at the most undesirable places.

Today isn’t a recipe for French toast, but that for an olive oil chocolate cake. Yes, olive oil and chocolate. I had this wonderful olive oil cake with my friend Zoe back when I was still living in London, at the famous Towpath café overlooking the lanky swishing river. I wanted to recreate such a cake, airy and flavourful without feeling like you’re just glugging down tablespoons of pure olive oil. More flavour, less grease, I guess you could say. I had a half mind to leave out the chocolate entirely, but 1. Everyone loves a chocolate surprise and 2. The olive oil taste here is pretty strong so the chocolate addition is actually complementary, if not necessary. It’s dense and sticky, so if you prefer a more cake-like cake then add slightly more flour and reduce the volume of olive oil.

Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset

An easy process of mixing, in a single bowl. Almost an hour in the oven yes, but it’s worth it, especially when paired with something dairy or dairy-like, such as vanilla ice cream or coconut yoghurt. Eat this warm while looking outside, crisp air heralding the new season. My favourite season.

Processed with VSCO with f2 preset

Olive oil chocolate cake (makes one 9-inch cake)

Ingredients

100g dark chocolate, chopped roughly

240ml (1 cup) olive oil)

2 tsp salt

240g (1.75 cups) sugar

250g flour

½ tsp each baking powder and baking soda

3 eggs

120ml milk (of your choice, such as oat, almond etc)

80ml yoghurt

 

Directions

Preheat your oven to 180C. Grease and line a 8 or 9-inch cake tin. In a bowl and with a metal whisk, whisk together all the ingredients except the flour, chocolate, baking powder and baking soda. Then add the remaining ingredients and fold in until you get a rather wet batter. Pour into your prepared pan and bake for 55 minutes in the preheated oven. After baking, leave to rest for 10 minutes before cutting in and serving with yoghurt or ice cream.

Strawberry Streusel Cake

453FA7BA-4CC0-48D8-969C-D9950CFB3E2D

This is, briefly and simply put, absolutely sublime. When I shared this loaf with my godparents, my mother and godsister, they all exclaimed it was incredible, especially doused in some heavy cream, after a lighthearted meal over denser conversation. And I do agree.

I’ll say it first before you get to the ingredients: This is a gluten-free cake. Yes, it is gluten-free, but. A but. I’ve recently become more aware of the effects of gluten not just in myself, but in others. I love my bread and might never stop eating it, however one too many a slice and I will feel it. The bloat, you get it. The carbohydrate may be the most demonised item in this current era of food-demonising, and it’s hard to determine what we could or should eat, if we end up eating anything at all. But this article puts things into nice perspective. That being said, the effects of refined flour cannot be denied and I too have to force myself to take it slow with the not-so-great stuff. There will always be room for dessert, just not every day of the week.

3728111 Processed with VSCO with e3 presetIMG_06153943549 Processed with VSCO with e3 preset

Therefore, the side effects of a Saturday morning’s adventurous spirit include stepping outside of my little box of refined flour and sugar and trying things like almond flour. And how simple, plain and easy, it was. How joyous, to mix something as nondescript as almond flour with eggs and then boom, a perfectly intact cake is born.

The cake is moist without being gluey, with that perfect golden-brown all over after the single hour in the oven. I used strawberries here but feel free to use any berries you have on hand, and the same goes for the streusel topping which has mixed nuts, in which case you can use whatever nuts you like.

4349530 Processed with VSCO with f2 preset Processed with VSCO with e2 preset453FA7BA-4CC0-48D8-969C-D9950CFB3E2D

Strawberry Streusel Cake (makes one 9×5-inch loaf)

Ingredients 

For the filling:

2 cups strawberries (fresh or frozen), stems cut off and diced

100g (0.5 cup) sugar

1 tbsp freshly squeezed lemon juice

0.5 tsp cornstarch

 

For the streusel topping:

45g (0.5 cup) almond flour

handful of chopped nuts (I used a mix of almonds, cashews, brazil nuts and walnuts)

90g (little less than 0.5 cup) sugar

35g (0.15 cup) salted butter, melted

 

For the cake:

3 eggs

50g (0.25 cup) light brown sugar

60g (0.25 cup) caster sugar

150g (around 1.5 cups+ 2 tbsp) almond flour

0.5 tsp baking powder

0.5 tsp baking soda

1 tsp vanilla extract

*Substitution notes:

VEGAN: Make 4 flax or chia ‘eggs’ in replacement of the 3 eggs, made by mixing 4 tbsp ground flaxseed or chia seeds with 8 tbsp water, and setting that aside to gel up for a bit. Substitute the butter with vegan butter.

KETO: Substitute the half cup of sugar with half cup xylitol or two-thirds cup erythritol

 

Directions

Preheat your oven to 180C (350F). We start with the juicy berry filling: In a saucepan heated on medium heat, add the strawberries, cornstarch, sugar and lemon juice and cook until the mixture turns glistening and sticky.

Now for the cake. In a bowl, whisk together the eggs, sugars, vanilla extract, baking powder and baking soda. Then add the almond flour and whisk. The mixture should look pretty wet, but don’t worry since this will set nicely in the oven once it is finished baking.

Make the streusel topping by whisking all the streusel ingredients together with a fork in a separate bowl. Grease a 9.5-inch loaf pan, then add half of the cake mixture. Add the mixed berry mixture evenly on top, and then add the rest of the cake mixture, and then finally the streusel topping. Bake in the oven for 1 hour exactly. Remove and let the cake cool in the pan before serving (with powdered sugar and doused in heavy cream, preferably).

Brown Butter Chocolate Chip Cookies

5051011 Processed with VSCO with e3 presetNothing quite beats a café with ‘70s-‘80s music blaring everywhere. I do suck energy from my surroundings. A dearth of atmosphere, a tinge of something exciting, is sure to drain me. Don’t get me wrong, I love a deathly quiet, but I also like looking up from my screen sometimes, examine faces and bodies so different and unique, or sip a coffee without bothering the librarian. Here in London, the sun is shining. Yesterday it was pouring like every cloud was trying to squeeze out its last drops for all of eternity.

Diary excerpts:

9/6: Always looking for an excuse to start anew. But why not now? Why not on a Sunday? Isn’t Sunday the first day of the week in many parts of the world anyway?// dark turquoise is my new favourite colour.

10/6: Why does coffee everywhere in London have to be so expensive? Never mind, it’s worth it for all the café ambiences I soak myself in everyday// researchers can now use single-cell sequencing to detect differences in RNA expression in cells, thus showing when they decide to progress from neural crest cells to something more specialized.

After watching Chris Morocco speak sweet nothings in his video demonstration of Bon Appetit’s ‘best’ chocolate chip cookie, I decided to give it a go. The way he talked about the beauty of the mosaic made when ripples of unevenly chopped heap of chocolate melt and bake in a creamy batter, the way something as simple as a cookie is transformed upon a simple, short cook of butter… it was all too tempting. Having not made anything with browned butter in ages, I took the risk (I still tend to burn things, so yes this was considered a risk) and set to work. He states in this particular recipe to brown just half a cup of the butter first before adding the rest in, but I went ahead and browned all of it at once, which yielded (perhaps) not an identical result to Chris’, but nevertheless retained the toffee-like, smoldering notes of butter cooked down to an almost clear brown liquid.

4435158 Processed with VSCO with e3 preset

Secondly, the recipe specifies that one large egg and 2 egg yolks be used, but with exactly 2 eggs left in the fridge, I used that instead. Due to that alone, I was afraid of the cookies not turning out as dense and chewy as demonstrated, but I was proven wrong with my final, accidental amendment: So, Chris used dark brown sugar, and so did I. But unlike what I saw in the video, mine was dark. As in, straight-up camp molasses. Almost. It was therefore much harder to incorporate when mixing with the butter, because of how much stickier and clumped together it was. But that exact density and stickiness, although they did make the cookies darker in colour, also let them retain a most tempting, delicious density and chewiness all throughout its body.

5051011 Processed with VSCO with e3 preset

Brown butter chocolate chip cookies (inspired by BA’s Best Chocolate Chip Cookies– makes 16 cookies)

*= vegan substitution

Ingredients

200g (1.5 cups) plain flour

1 tsp fine salt (leave out if you’re using salted butter)

1 tsp baking soda

170g (0.75 cups) butter (*vegan butter or margarine)

50g (0.25 cups) sugar

200g (1 cup) dark brown sugar

2 tsp vanilla extract

2 eggs (*2 vegan eggs, made by mixing 2 heaped tbsp. ground flaxseed with 5 tbsp water in a small bowl, and letting that gel up for a minute)

170g dark chocolate, chopped

Directions

Preheat your oven to 180C (350F) and line two baking trays with parchment paper.

Place your butter into a saucepan and, on medium heat, melt the butter and continue to let it cook until it turns a toffee brown and looks almost clear. There will be some frothy, lighter bits on top. Swirl the pan occasionally while the butter melts. Once it is browned, set it aside for a while to cool. In a small bowl, briefly whisk together the flour, salt, chocolate and baking soda. Add the brown and white sugar to the browned butter and whisk until the sugar dissolves. Make sure there are no lumps. Add the eggs (or vegan eggs) and whisk to incorporate everything well, and you get a smooth, lump-free batter.

Add the dry mix containing the chocolate to the wet egg mixture. You should get a moist batter that still drops off a wooden spoon relatively easily.

Using an ice cream scoop or a tablespoon, place dollops of equally-sized batter on your lined sheets, making sure there’s at least 2 inches of space between each circle of batter. As the original recipe states, let the flour hydrate by letting the batter sit for a while on the trays for 5 minutes. Then bake the cookies (one tray before the other, or both at the same time), for 8 minutes. Let them sit for a while before eating up. Alternatively these can be made and frozen ahead of a time you want to consume them.