Recipes tagged with « Bakery »
Jam Coconut Crunch Cookies
Small batch of tender cookies with a crisp coconut edge and fruity jelly center. Dairy free with coconut oil swap, egg free by design. Flour reduced slightly for delicate crumb but holds shape. Sugar balanced between brown and granulated for caramel notes and crispness. Vanilla replaced with almond extract for a subtle nutty aroma, and jam swapped to apricot to brighten flavors. The coconut topping adds texture contrast, baked until golden but not burnt. Healthy timing cues focus on color and tactile softness. Makes 2 dozen bite-size treats suitable for vegans and nut-sensitive bakers.
Blueberry Layer Cake
Layer cake with tender crumb and tangy blueberry compote. Uses all-purpose and almond flour mix for texture twist. Butter and brown sugar for depth, eggs for structure. Glaze thickened with arrowroot, fresh lemon brightens flavor. Composed in 4 layers, spread with creamy frosting and jammy compote. Cool completely before assembly. Bake until firm but moist, toothpick test mandatory. Keeps refrigerated 2–3 days under cloche. Practical substitutions included for common pantry gaps.