>Chrisstmas Bakings Continues
Well, this is our 2nd batch of Chrisstmas bakings. I finally decided it was time to take out the mixed dried fruits (soaked in rum for the past 2months) out of the fridge, as it was taking too much space, and finally baking the infamous Chrisstmas Cake, a must(!) for Chrisstmas. This time I followed Jamie Oliver’s recipe, which was quite extensive, but I made it my own, taking out and adding in and substituting what I thought was appropriate and necessary.
Suffice to say, it was baked with much love and I somehow created a big foil flower at the end of it, covering the cake immediately when it came out of the oven (to keep it moist). Several hours later, removed and replaced in an airtight tin, covered with 2 layers of foil, making sure that I could cover over the cake, opening it as and when to feed it with more rum. This morning was it’s first feed, through multiple holes made with a skewer! Wonder what it’ll grow into? Little booze hound maybe? I think it’ll make us into little booze hounds when we finish the animal! Oh and it’ll also be covered with a layer of marzipan, for that little bit more touch of Chrisstmas. So, I shall keep on feeding it with rum until Chrisstmas Eve and have a boozy Chrisstmas Day! *yum yum*
I made more goodies whilst the Chrisstmas Cake was baking (2hours under 150deg C), utilising the remnants of ingredients from our first bake-a-thon! I decided to put two and two together and created these little beauties that I call Shortbread Stuffed Dates and Shortbread Stuffed Marzipan Coconut Balls.
I followed a shortbread recipe which I doubled to make 2 different type of ‘stuffing’;
400g of butter (soft)
4 cups of flour (sifted)
1 tbsp vanilla essence
1 cup dessicated coconut
1 cup icing sugar
1/2 cup cornflour
400g ready made marzipan (I mixed mine with 2tsp of rosewater for fragrance)
400g date paste (or dried dates soaked in water and then mashed to form a firm paste)
- Beat butter and sugar together until smooth and soft.
- Add in the dry ingredients and the vanilla essence.
- Combine and mix well.
- Form a ball and place in fridge for about 15min to firm up but still soft to touch.
- Flatten out the shortbread mix at 0.5cm – 1cm thick and press down with a circular cutter.
- Place rounded pieces of marzipan and date paste in the middle of the shortbread pastry and bring the sides up to seal the ball.
- Smoothen the ball by rolling it in between your palms.
- Bake in the oven at 150deg C for 30-40mins or until the top turns golden brown.
These little beauties will fill your home up with such a lovely smell, you cannot resist the temptation to at least try one (or 4) when they come out straight from the oven, all warm, melty and delicate. They leave a thick and sticky texture in your mouth as you bite into them, leaving you wanting more. The shortbread is thick, creamy and crumbly with a sweet warm gooey goodness surprise as you bite into the Chrisstmasy goodness!!!! OMGness… go now, go and start baking! You have to try them! They’re so easy to make and OH SO GOOD!