Re: More Christmas baking

On 2024-12-18 1:47 p.m., Dave Smith wrote:

On 2024-12-18 3:16 p.m., Graham wrote:

On 2024-12-18 12:15 p.m., Dave Smith wrote:

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The first batch is out and cooling and the second batch is in the oven, and then there is a third one for when that one is done. There was enough dough and mincemeat left to make one very large tart using a Pyrex ramekin.

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I have batches of almond tarts and vanilla sablés cooling now.
Yesterday I made chocolate crunch and GF choc chip cookies, the
latter to a NYT recipe that has proven to be popular. These are
for my BC family. On Monday I'll be making the same things for my
Calgary family.

  Sounds good. Since you have a number of people to bake for you might consider saltine crackeer cookies. They are incredibly easy to make and very tasty. To the best of my memory you line baking pan with foil, lay the saltine crackers in the pan. Heat up some butter and sugar in a pan boil it for three minutes and then spread it over the crackers , sprinkle chocolate chips over the top and put it in a preheated oven until the chips melt. Sprinkle some nuts on top. Cut them while they are still warm.
 It's worth trying just to see how easy it can be to make something so good.

I made some pastry the other day using GF flour. It was a different
brand to the usual one I bake with for my gluten-intolerant friends.
When baked, it was so fragile that the tartlets were difficult to pick
up without them immediately crumbling. I usually buy the S/M own brand
but thought that the Robin Hood brand would be better. Boy, was I wrong.
It was OK in cookies but there one uses a couple of eggs as binders. I used one egg yolk for the pastry but it clearly wasn't enough.