Kaloo-Kalay, there's a delay!

Update on whats happening with Baking with the Bake Off 2019.

I am SO sorry, and also frustrated, that my videos for Baking with the Bake Off are delayed. For those of you who follow me on instagram, twitter… and basically all the social medias, you will know that I completed Week 1 technical Angel Cake Slices. Where is the video to follow? DELAYED!

The reason being my laptop, for some reason, has decided it cant download what I filmed off my phone in one go. It is taking at least 20-30 minutes to upload small parts of my “walkthrough” and the actual footage of the bake itself, while not as big, is also taking ages to transfer over.

So I am on the look out for a new way to film and upload, since my iphone has decided that it needs to make the videos very heavy on the GB.

That’s it. That is whats taking so long, sorry everyone. I promise Ill make it up to you with 5 videos in short succession.

See you soon


Colin

x

Chocolate Peppermint Cookies

If you want chocolate and peppermint in cookies, you’ve come to the right place.

It’s a fairly straightforward recipe, and also vegan. Adapted from my Vegan Swirl Cookies- and made specifically so I could make a face for Colin’s Caterpillar Cake and then have some snacks for my vegan friend while we watched bake off. Let’s get started.

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200g plain flour

70g caster sugar

1&1/2tbsp corn flour

1&1/2 tbsp icing sugar/confectioners sugar

25-30g cocoa powder

70g vegan butter (olive butter, sunflower butter etc)

70g vegetable shortening (plus 1-2 tbsp)


Method

Throw all your dry ingredients into a bowl and mix. Add in the butter and shortening and mix with a knife till you form breadcrumbs, then stick your hands in and shape everything into a nice dough. Pop onto a floured surface, or use a rolling mat. Roll flat to 5mm thick, cut out circles using a cookie cutter (size of your choice). put onto a baking sheet and bake for 10-15 minutes at 350f/180c. Cool on a wire rack.

Take 100g of icing sugar, add green food colouring and 2-3tsp of water until it forms a slightly runny paste (think toothpaste consistency). Add some peppermint extract (about 1/2 tsp is enough!) and stir in. Take two cookies and sandwich about 1 tsp of the icing in the middle, if you have big cookies… add more icing. Do this for however many cookies you managed to make.

Now get 200g of dark chocolate (72%+) and melt until runny. You can either do this in a microwave at 10second intervals, or on a double boiler. A double boiler is where you take a heatproof bowl and place this onto a pan that has hot water simmering away on a cookertop. The heat from the steam in the pan will melt the chocolate slowly and is better for creating a more shiny mirror look.

Dip the cookie sandwiches into the melted chocolate so half of it is coated. Leave to solidify, and eat with a peppermint tea.