4-Ingredient Homemade Cranberry Jam

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Jams often reminds me of my childhood days. It transports me back it in time when mum used to generously slather store bought jam on a piece of bread and then tummy was happy! The fridge door was usually adorned with a plethora of beautiful and colorful jars of jams – berry, orange and lots more. To me jam making always seemed like a difficult process, until I tried to give it a shot. My first homemade jam was a strawberry chia jam and believe me it was darn delicious! I realized how very few ingredients can be turned into something so wonderful and addictive. With Christmas approaching, I have already begun the multitude of baking sessions in my kitchen. This Cranberry Jam is a must try. Layer it on your toast, swirl it in your festive loaf cakes, fill it in your cookies – it tastes delicious.

A quick, 4 ingredient recipe is sure to win everyone’s heart. Planning to gift homemade goodies this Christmas to friends and family or planning to make some dessert for the party, this Jam is the answer to all your needs.

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RECIPE

INGREDIENTS: (Makes 1 cup)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

METHOD:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

 

Orange Glaze Cream Scones with Blackcurrant Jam

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Kick starting this New Years the sweet way, the British way with scrumptious Orange Glaze Cream Scones with Blackcurrant Jam. These scones are as welcome on the breakfast table as they are on the teatime table. The aroma of the spices and fresh orange is so enticing that you will reach out to have a second helping of these scones.

I devour scones since they are so simple to make yet so delicious! I ended up making these scones one fine evening when I returned from work and got an itch to bake something apart from the usual cupcakes and cakes. In no time the scones were ready and I couldn’t resist myself and ended up having a couple of them. Right out of the oven – so warm, so comforting! They are mildly sweet, buttery flavored with infusion of warm spices. The buttery earthy flavor with a crisp exterior and fluffy interior is what you can expect of these scones. The orange glaze is not to be missed, since its just too perfect to go with these scones. The black currant jam adds the perfect sweetness-tartness to the scones while you have it with your cuppa.

So if you haven’t started baking this New Year, this is the perfect recipe to start your baking spree and surprise your friends and family.

RECIPE

INGREDIENTS: (Makes 12 round scones)

For the scones:

  • 260 grams all purpose flour
  • 55 grams of granulated white sugar
  • 12 grams baking powder
  • 120 ml full fat milk
  • 80 grams unsalted butter, cold and cut into small cubes
  • 2 egg, lightly beaten (keep each egg in separate bowls)
  • 1/4 tsp orange zest
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the glaze and filling:

  • 2 tbsp fresh orange juice
  • 1/2 cup icing sugar
  • 1/4 tsp orange zest (optional)
  • 3/4 cup blackcurrant jam ( I used Hartley’s blackcurrant jam)

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METHOD:

  • Preheat the oven to 180 C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside
  • Meanwhile, mix all purpose flour, sugar baking powder, salt and keep aside.
  • Add the cold cut butter and blend in the flour mixture using a pastry blender or your finger tips.
  • Once the mixture looks like coarse crumbs, keep it aside.
  • In another bowl, mix milk and  1 egg and lightly beat it.
  • Now add the milk-egg mixture to the flour-butter mixture along with cinnamon and orange zest and fold it gently with a spatula until just combined. Do not over mix it.
  • Slightly flour the surface and knead the dough a little and pat it to form a 7 – 8 inch disc shape. Using a round cookie cutter, cut the dough and place each scone dough into the baking sheet.
  • Now take a pastry brush and brush the top of the scones with the lightly beaten egg to get a good color.
     
  • Bake it for 15-17 minutes or until a tooth pick inserted comes out clean. Allow it to cool on the wire rack for a while once its completed baking.
  • Meanwhile whisk orange juice, orange zest and icing sugar until its well combined.
  • To assemble the scones, take each scone and cut it horizontally into equal halves. Take a tablespoon of blackcurrant jam and spread it evenly on the scone. Place the other half on top and garnish generously with orange glaze.
  • Serve immediately!

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Happy January, happy eating!

Linzer Cookies with Strawberry Chia Seed Jam

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The countdown to Christmas has begun and its time stock up all the holiday baking wonders! With the dawn of December, comes in a month of baking sprees. The baking of cookies, gingerbread cakes or cranberry tarts just fills the entire house with beautiful aroma each day. The concoction of the different spices being infused in each dessert is so enticing that it is difficult to wait till the dessert is baked.

Linzer cookies is a perfect example of the flavorsome festive cookies that you can’t stop with just one of the cookie sandwiches. It’s addictive, period! I was scared of making these cookies since it involved some crucial pressure points (only in my head), however once I decided to make these, I completely enjoyed it especially when they turned out yummy.

The nutty buttery cookies with the aromatic spices comforts you amidst the nip in the air. These tender cookies are just perfectly sweet and the tartness from the jam makes the whole sandwich look and taste lovely! So why wait, just crank up the oven temperature, whisk up the list of ingredients mentioned below and enjoy this Christmas with these beautiful cookies.

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RECIPE

INGREDIENTS: (makes 10 cookies sandwich)

  • 75 grams whole almonds
  • 140 grams all purpose flour
  • 80 grams caster sugar
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg powder
  • pinch of star anise powder
  • 113 grams unsalted butter, room temperature
  • yolk of 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1/3 cup strawberry jam (I used store bought 24 Mantra Organic)
  • 1 tsp black Chia Seeds
  • 40 grams icing sugar, for dusting

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METHOD:

  • Preheat your oven to 170C for atleast 15 minutes.
  • Line your baking sheet with parchment paper. Put the whole almonds on the baking tray and put it to toast for 7 – 8 minutes until slightly brown and the aroma of the toasted almonds starts coming.
  • Once toasted, allow it to cool completely. Once cooled put it in the grinder with 20 grams of caster sugar and grind it until it forms a fine powder.
  • In a bowl, beat butter and sugar until light and fluffy.
  • Add in egg yolk and vanilla extract and beat until well incorporated.
  • Add in almond meal in the mixture and mix in until mixed properly.
  • Now add in salt, nutmeg powder, cinnamon powder, star anise powder, lemon zest, all purpose flour and beat it until just combined.
  • Now cover the cookie mixture in cling film and refrigerate for 30 – 45 minutes or until firm.
  • Once it is firm, roll the cookie dough to 1/4 inch thickness and cut it with the cookie cutter as shown in the pic. (You could use other shape cookie cutters too)
  • Using a small cookie cutter, cut the center and place the cookies on the baking sheet.
  • Refrigerate the cookies on the baking sheet for 10 minutes.
  • Now place it in the middle rack of the oven to bake for 10-12 minutes or until the edges are slightly golden.
  • Allow the cookies to cool and then transfer it to the wire rack to cool completely.
  • While the cookies are baking, mix chia seeds and jam in bowl and whisk it until its lump free.
  • Place the cookies with the cut out on a baking sheet and dust it with icing sugar.
  • To assemble the cookies, put a spoon of jam on the whole cookie and then place the cookie on top with the icing sugar. Now you are ready to take a bite!

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Enjoy and Merry Christmas 🙂

 

 

Strawberry Jam Thumbprint Cookies

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And the month of Christmas is right here. Joining in the baking bandwagon during this month is indeed pretty exciting. For me Christmas is about baking, period! Be it the aroma of freshly baked gingerbread cookies, boozy fruit cakes, plum cakes or jam thumbprint cookies, its divine! So here is my take on the old fashioned Strawberry Jam Thumbprint Cookies.

These cookies transports me to my childhood days, when my mom used to make jam filled cookie sandwiches during Christmas. It was devouring! Take inspiration from those cookies, is when I decided to make the seasonal favorite, easy to make Jam Thumbprint cookies. The ruby red strawberry jam glistening on top of the shortbread cookies adds  a nice festive touch to it. The sweetness from the shortbread cookies is perfectly complimented by the tartness from the strawberry jam. And if you are a jam addict (like me), then you get lucky to have spoonful of jam once the baking session is over!

So as the Christmas baking chapter starts right here, surprise Santa with these melt in your mouth delicious cookies. Fill gift bags with these cookies and yes don’t forget to gorge on these cookies yourself. I bet no one can resist such delicious temptation!

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RECIPE

INGREDIENTS: (Makes 15 cookies)

  • 113 grams unsalted butter, room temperature
  • 140 grams all purpose flour
  • 55 grams granulated sugar
  • yolk of 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)
  • 1/3 cup strawberry jam (I used store bought strawberry jam)
  • pinch of salt

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METHOD:

  • Preheat the oven to 180C for atleast 15 minutes. Line the baking sheet with parchment paper and keep aside.
  • Meanwhile, in a bowl beat the unsalted butter and granulated sugar until its light and fluffy.
  • Add vanilla extract and egg yolk and beat the mixture until well combined.
  • In a separate bowl, whisk all purpose flour, orange zest and salt in a separate bowl and keep aside.
  • Add the flour mixture to the egg-butter mixture and beat until the mixture is just combined.
  • Cover the mixture and put it in the refrigerator for 20 – 30 minutes.
  • Take it out of the fridge, roll the mixture into balls and place it on the parchment paper. Make sure each cookie dough is placed atleast 1 inch apart from each other.
  • Using your thumb, make an indentation in the middle of the cookie. Fill it with a generous amount of strawberry jam.
  • Bake the cookies for 12 -14 minutes, or until golden brown. Take it out of the oven and leave it to cool on the wire rack.
  • Once cooled, eat and enjoy!