Wholewheat Doily Cookies & Chocolate Pretzels … it’s the time of the year when the bells begin to jingle and there are hungry cookie monsters on the prowl. With the cookie season in full swing, this year I have literally abandoned plain flour for whole grains. This year, there was another reason to bake cookies – a fundraiser called the Great Cookie Swap 2013, which a bunch of us got roped into thanks to sweet Charisvia Roshni!
I’ve been watching it take shape over the years, attempted to enroll once. We never did find enough folk to make a ‘team’ in India. This time was different and we made a beginning. With India now on the map, hopefully we get a whole bunch of food bloggers joining in next year. If you wish to be notified about the swap next year, do sign up here.
The cookie baking experience was a whole lot different this year thanks to the event. The swap made it special. For a change I was baking for a cause, and guarding my loot from the cookie monsters! From a dozen that were normally available for them to munch, there were just a couple on offer!
We had to bake a dozen cookies for each of 3 surprise recipients, who wouldn’t know until the bell rang that cookies had arrived. I was fortunate to get my first secret batch from Riddhi @ Cook By The Book. Her cookies were delicious! That set me in the mood and I headed straight for the kitchen.
I wanted to bake everything for everyone, but then got real. Couriering can prove to be harsh on cookies, the logistics a little dicey. I narrowed down to whole-wheat cinnamon ginger cookies and whole-wheat chocolate pretzel cookies. I had recently made dozens of whole-wheat gingerbread men for a home for homeless girls and really enjoyed that experience.
I decided to bake fluted cookies for the swap since gingerbread men are fragile. Then the daughter joined in, found some doily cookies on Pinterest and pestered me to make them. I did but with whole-wheat gingerbread cookie dough.
She wasn’t a 100% impressed though as wanted finer lacier cookies. I was happy with whole-wheat deep flavoured ones. I think the doily idea is stunning, and would definitely work more beautifully on sugar cookie dough etc. This was something new learnt, and immensely enjoyed. It certainly was a WOW moment!
The chocolate pretzel cookies I used to make often when the kids were little. Haven’t made them in years. To my delight, the minute tray #1 popped out of the oven, the daughter whooped in delight, “Yay pretzels!! You haven’t made them in years. I love them“. The son reacted similarly!! Happily enough, there were plenty for the two of them too.
The pretzels too underwent a wholegrain makeover. The kids loved them like before. I still wonder why I didn’t think of these things earlier. They tasted crunchy good and chocolaty with whole wheat flour too.
I love the idea of a bakers dozen, and stuck in a cute gingerbread man to accompany the cookies. Each box had a special happy man in there too. I hope my cookies surprised my secret recipients.
The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers.
This year they have again partnered with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
I really enjoyed doing the Great Food Blogger Cookie Swap‘.From deciding what to bake, to waiting impatiently for the surprises to arrive, to waiting for posting date, it was n enriching experience.
My cookies to Sangeeta and Himanshu reached quite early, but Riddhi in Bangalore wan’t that lucky. Got a call just this afternoon from the courier that the package came back undelivered. Sangeeta’s cookies also apparently reached Riddhi very late. Will mail some later as she is travelling this month!
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Recipe: Whole-wheat Chocolate Pretzel Cookies
Summary: Crisp, chocolaty and sweet, these 100% Whole-wheat Chocolate Pretzel Cookies are wonderful to include on your cookie platter. They are also a fun way to involve kids in cookie making as they playing with cookie dough like play dough! Makes approx 2 -2 1/2 dozen pretzels
Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
150g whole-wheat flour
pinch salt
25g cocoa powder
100g unsalted butter
110g vanilla sugar
1 egg + 1 egg yolk
1 tsp vanilla extract
1 egg white, whisked gently, for glaze
Granular sugar or sprinkles to decorate
Method:
Sift the whole-wheat flour, cocoa and salt. Reserve.
Cream the butter and sugar until light and fluffy. Add the egg, egg yolk and vanilla extract and beat again.
Add the dry ingredients and knead together briefly to make a firm, smooth dough. Wrap the dough in cling wrap and refrigerate for about an hour.
Preheat the oven to 190C. Line to cookie sheets with baking parchment.
Divide the dough into 4, then into 6-7 portions each. Roll into tight neat balls.
Roll each ball into an 8-10″ long rope, and form a loop to make them look like pretzels. Transfer the cookies with the help of a fish slice/spatula to the prepared sheets.
Brush over with the glaze and sprinkle sugar or sprinkles as required.
Bake for about 12-14 minutes until firm to touch.
Allow to cool on trays for 2-3 minutes, then remove to cookie racks to cool completely.
Recipe: Whole Wheat Doily Gingerbread Cookies
Summary:These 100% Whole Wheat Doily Cookies are crisp, sweet, spicy and keep well in an airtight container for 1-2 weeks in a cool place. Makes approx 6 dozen 2″ fluted cookies. You can make gingerbread men out of the same dough too.
Prep Time: 10 minutes Total Time: 1 hour Ingredients:
280g whole wheat flour
1 tsp baking powder
pinch salt
10g ginger powder
10g cinnamon powder
100g unsalted butter, cubed
150g brown sugar
1 egg, beaten
15-25 ml milk, as required
Method:
Preheat the oven to 170 degrees C. Line 4 cookie sheets with parchment paper.
Sift the whole wheat flour, ginger, cinnamon, baking powder and salt.
In the bowl of a food processor, add the flour mix to the cold butter, & pulse briefly to make a breadcrumb like mix.
Tip in the sugar, pulse. Then add the beaten egg, and pulse briefly to mix.
Now add enough milk to make a firm yet pliable dough.
Roll out to 1/4 inch thickness & cut with desired cookie cutters.
Bake for 12-15 minutes till they smell done and the edges start turning golden-brown.
“Once a Daring Baker, always a Daring Baker. It’s the best baking community on the web!”
How do you begin to pay a tribute to someone who made a lot of us who or what we are today! We woke up to the tragic news that that the very largehearted & fun, the cornerstone of the best group for bakers ever created, the Daring Bakers, Lisa passed away. With the lovely Ivonne, Lisa inspired, she cajoled, she filled in, she encouraged, she whipped us along, whisking us into a homogenous group … one of the best baking communities ever created on the web.
Lisa Cifelli of La Mia Cucina, co-founder of The Daring Kitchen (originally The Daring Bakers) passed away unexpectedly a few days ago. Anyone who had the pleasure of knowing Lis, understands how much she will be missed. Her big heart, incredible sense of humor, epic emails, and mad organization skills were legendary. Bless her eternally cotton socks! {Kelly P}
In November 2006, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves to bake pretzels for the very first time using the same recipe. They each went ahead and posted about it on November 18, 2006. Having enjoyed that experience tremendously, they decided to try it again the next month, this time choosing to bake biscotti. And to make matters even better, they were joined by a few more food bloggers. As the months went by, their baking group continued to grow, until it was finally decided that this “little baking group” had to have a name and The Daring Bakers were born! The Daring Cooks were formed in 2009 as a way to learn how to become better home cooks. The idea spread like wildfire with 1000’s of people who also wished to learn more joined in on the monthly challenges.
Today, The Daring Bakers and The Daring Cooks span the world as bakers/cooks of all nationalities come together once a month to try something new in the kitchen!
I am the baker that I am only because of the Daring Bakers. It’s been a steep upward climb at times. We’ve been through 18 pages of recipe for Julia Childs French Loaf in Feb ’08. We’ve giggled & wept together, have whispered behind the scenes, gasped in horror when one of us let the cat out of the bag on twitter before the sacred posting date! What a community!
In the spirit of this fabulous, close knit community, we’ve come together, some still with the group, some who left a while ago, and lots of new DBr’s … united together to pay a tribute to the Queen of Daring Bakers! {Thank you for doing this Kelly P} I have made some of my best food blogger friends thanks to the DBs. Lis and Ivonne created something magical on the web; something that has never been replicated!
I say it to myself every month, I love being a Daring Baker! I miss a few as I struggle to cut out carbs, attempt to go wheat free, yet the temptation is always there. Looking back at previous challenges, the first one still comes to mind, as real as it was happening yesterday. I was chuffed to be accepted as a Daring Baker way back in January 2008. The very first challenge was a Lemon Meringue Pie. It was the ‘dark baking ages‘ in India at the time; I was very new to meringues and such. Oh how I wept. I still remember the emails exchanged with Lis and the encouragement and inspiration she offered. My pie wept, and I with it. Thought they’d chuck me out of the group. Felt like I had failed a major!
Lis stopped by to say… “Pure genius going with the lil hearts on the crust! Would you mind if I did that one day? Well I’m sorry it didn’t turn out as you intended, but it sure did turn out pretty!Welcome to the DB’ers!xoxo
The camaraderie grew as a bunch of us chatted away behind the screens, discussing challenges in loud whispers. Meeta, Jamie, Ilva, Hilda, Dharam, Val, Kelly P, Barbara, Rosa, Jasmine, Judy, Andrea, Susan, Aparna, Coco … so many others!
Oh those days! Some of my all time favourite challenges were …
I missed posting the October challenge. I thought I would skip it, then got very tempted, succumbed past the date … and then procrastinated a little as the pictures sat in the camera. Had the post sched for this weekend. RIP beautiful lady! The Kitchen has taught me a lot!
Lighter Chicken Pot Pies with homemade phyllo … inspiration can strike anytime, this time from another Daring Baker, Suma in Bangalore. She pinged me the other day wondering why I hadn’t done it, given that it was savoury and I love everything savoury!
Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
I am steering clear of all purpose flour in my baking, and personally have been off wheat for over 6 months in an attempt to sort out some allergies. Mr PAB too has recently joined me, so I was a guinea pig short.
The daughter is on a diet, low carbs etc … but I could see she would love this. We love pot pies at home. The boy of course is game for anything and everything pot pie, chicken, pastry. Just churn out delicious bakes day after day… and he is a happy camper. The pies were everything good!!
[print_this]Recipe: Lighter Chicken Pot Pies with homemade phyllo
Summary: Fun and light, these Savoury Phyllo Chicken Pot Pies are crisp and rustic! You can assemble them ahead of time, and bake them before serving.
Place all ingredients in bowl of Thermomix or food processor and knead to a soft silky dough. Remove and allow to rest for at least an hour. {You can chill if the weather is warm. Keeps wrapped in clingwrap for 1 week in the fridge}
Creamy Garlic Gravy
Melt your butter over medium heat in a medium saucepan. Sprinkle flour over the butter and whisk together.
Cook for a short minute as it bubbles, then pour in the milk. Whisk and bring it to boil, then stir in salt and garlic. Whisk until it’s as thick as honey, which should take about a minute. Remove from the heat and stir in cheese. Set aside while you prepare the components for your filling.
Filling
Heat olive oil in pan. Add the onions and onion scapes and sweta for about two minutes until soft. Add the bell peppers and stir fry for a minute.
Toss into cooked chicken with the basil. Mix well
Fold into the creamy garlic sauce.
Assembling
Preheat oven to 180C
Divide the phyllo dough into 16-20 little balls. 16 will make 4 small pot pies, 20 will make 5 slightly smaller ones. Roll the dough in flour lightly and keep covered.
Keep the melted butter handy.
On a well floured surface, take one ball at a time, and roll out as thin as thin as you can. It should be almost transparent. The dough is very flexible so shouldn’t tear. Use plain flour as required. The dough should be almost an 8″ circle. Brush with melted butter and place in baking tin with the sides hanging over. Repeat for 2 more balls of dough, brushing in between each layer with melted butter.
Divide the filling into the number of pies you plan to make.
Place a portion of the filling in the centre of the pastry, draw the sides in to cover the filling. Pinch to seal. Brush with butter. Sprinkle over paprika, dried oregano and sea salt.
Repeat with the other pastry.
Bake for about 45 minutes until the pastry is nice and golden and crisp to touch. Rest for about 15 minutes before serving {Warning: the filling can be very hot. Please exercise caution especially if serving to kids}
“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy
Roasted Pumpkin Soup … comforting, smooth, silky and delicious. I’ve been on a pumpkin high of late. Must be the season. I get drawn to vibrant orange pumpkins each time I visit the local market! The bright orange ones are HUGE, and then there are these little ‘green from the outside and yellow inside‘ ones. Pretty! This humble veggie holds a lot of promise, more promise than I have ever realised.
Pumpkin Pie is a said thing in our home, but now I am eagerly stepping out to explore and experiment further. Roasted Pumpkin Soup has been on my bucket list for a few years! Why? Because I enjoyed my first ever pumpkin soup with immensely talented and large hearted Jamie in London many years ago. We excitedly met for the Food Blogger Connect, one of the best get togethers of our blogging life. Nascent bloggers, a food centric conference, a relatively low key {as compared to today} meetup … the memories still alive in the head!
’twas a dream come true – Jamie, Meeta, Mowie, Jeanne, Hilda, Beth, Allesio, Pamela, Nic, Sunita. We met up day after day, night after night, eating like there was no tomorrow, splitting our sides like mad folk, painting downtown London red, getting lost incessantly, finding our way again, tripping along in the biting cold. Those were happy November days!
There have been many food blogger conferences thereafter, loads I have read about, but this one was special! I still remember sharing a Pumpkin Soup with Jamie after a visit to the Marylebone Farmers’ Market; a soup I never forgot. There was a fantastic whole grain bread on the side too. While I still have to make the bread some day, the soup is what I have tried to recreate.
It isn’t like the one we had that cold winter afternoon, yet the sentiments suddenly came alive. Oh the nostalgia! This is my style of roasted pumpkin soup … roasted pumpkin, a bone stock with gentle fennel and coriander {left over from stock from biryani}, a dash of cream and hints of green chilies! You can make a vegetarian version with vegetable stock if you like.
Got huge thumbs up from the men at home. They had 2 huge bowls each, slurping through happily. The daughter isn’t a ‘soup person‘ so was excused! Strangely enough, I loved it cold! Must be the weather which has been quite warm of late.
[print_this]Recipe: Roasted pumpkin soup
Summary: Comforting bowlfuls of roasted pumpkin soup with delicate flavours of fennel and coriander, and hints of green chili.
Prep Time: 10minutes Total Time: 40 minutes Ingredients:
50g onion, chopped
6 cloves garlic, chopped
750g cooked fresh pumpkin puree
1-2 green chilies, roughly chopped
1ltr bone stock {or vegetable stock}
75g low fat cream
Salt to taste
Olive oil {or butter}
Method:
Heat the olive oil or butter in a large heavy bottom pan. Saute the chopped onions and garlic for a few minutes until fragrant.
Add the pumpkin puree, green chilies and stock, and simmer for about 30 minutes.
Season with salt, add the low fat cream. Blend once cool enough. Adjust seasoning if required.
Season with freshly ground black pepper and fresh coriander leaves, sunflower or pumpkin seeds maybe a drizzle of cream.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis
Pumpkin Custard Pies…perfect little things! I’m not a huge fan of pumpkin but the younger teen really loves this humble veggie in dessert. These pies changed my view on the humble pumpkin; I fell in love with the pies {if I may so myself}!
… & before I forget “Hello October! When did you sneak in?” Can’t believe it’s already nearing the end of the year. Glad to say goodbye to July and September; they were tiresome months. The weather here is still quite warm and muggy, with a spell of retreating monsoons thrown in. We didn’t complain about the petite pumpkin custard pies though!
Smooth, silky, delicious, full of autumn connect and flavours, they turned out really nice! It began with an experiment and turned into custard pies I will make often. I contemplated adding a crust to make a’pie-ish‘ pie, then abandoned the idea. Gluten and grain free seemed more appealing.
In my quest to cut out unnecessary carbs, I kept these simple. I think the depth of flavour came through because of fresh pumpkin puree and condensed milk. The yellow really brightened up my day. I love the local produce this season … pumpkins, water chestnuts, apples, pears all flooding the market. Pineapples too.
If eggless baked yogurt tart could set {Cherry Yogurt Tart, Dark Chocolate Orange Yogurt Eggless Cheesecake, Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes}, then I figured the pumpkin pies with eggs would laugh all the way home. They did!
Worked a charm. They were ever so simple to make, that I decided to pretty them up a bit. They taste just as good without the garnish. Yet a little lace collar, a dollop of unsweetened cream, a sprinkle of pure maple flakes and a garnish of pumpkin seeds brittle makes it pretty! Pretty special!
[print_this]Recipe: Pumpkin Custard Pies
Summary: Smooth, silky, delicious, full of autumn connect and flavours, the Pumpkin Custard Pies are a wonderful make ahead dessert option for fall. A simple recipe which comes together in minutes once you have the pumpkin puree done.
Prep Time: 10 minutes Total Time: 1 hour plus cooling time Ingredients:
Preheat oven to 200C. Line the bottoms of 8 X 3″ dessert rings with strong foil, bringing it up over the sides to create a base. Place foil base side down on a cookie tray.
Place all ingredients in bowl of food processor and blend until smooth. {Alternatively, place in a large bowl and use a balloon whisk to get a smooth uniform mixture}
Divide the mixture between the 8 rings.
Bake at 200C for 10 minutes, then decrease oven temperature to 170C and bake for another 25-30 minutes.
Allow to cool in rings. Chill for a few hours or overnight, demold onto serving platters and serve with low fat cream if desired.
Wholemeal Chocolate Nutella Cookies … felt like snug cookies. Something secure and comforting about them. The idea of course came from developing a comforting bite which felt ‘snug’ … thanks to this fabulous Snugg iphone cover I received in the mail the other day.
I love the Snugg line of products. They spell quality and durability which is what I look for in anything I would pick. I have been using the Snugg iPad cover for a while now, and I love it to bits. The iPad is ‘safer’ in the kitchen than ever before, and stands beautifully while I dash back and forth! Similarly, the iPhone case spells quality. In addition, this premium case sports some fantastic features.
– Reduces Cell Phone Radiation (SAR) by 92% and Hot Spot Radiation (EFI) by 90%!
– Ultra Thin, Lightweight, Sleek Design.
– Durable and Impact Resistant.
With the word snugg in mind I marched ahead with a cookie idea. I attempted to snuggly fit in some Nutella into the heart of my cookie. At the end of my experiment, wasn’t too sure if the Nutella taste came through, but the cookies were a hit alright!
Soft cake like cookies, ‘no longer tiny’ hands sneaking them away from the cookie jar one after another. They seemed to hit the right spot with the kids. With a nice deep chocolate flavour, you could barely tell that these were whole grain cookies!
Maybe it’s the recent almost 100% switchover to healthier eating & whole grains, a sign of evolving tastes. Or maybe that chocolate and wholegrain are good ‘companions’, I have had loads of luck of late. I barely ever use plain flour anymore, unless it’s a special birthday cake, or maybe partly in bread. I’ve had a patch of good luck with 100% wholewheat bread too, so I ain’t complaining!
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Recipe: Wholemeal Chocolate Nutella Cookies
Summary: Healthy, wholemeal, deep, dark, soft, cakey chocolate cookies, with a heart of Nutella.
Prep Time: 15 minutes Total Time: 45 minutes plus chilling Ingredients:
For the chocolate cookies
130g wheat flour
85g oats
40g almond meal
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
200g granulated sugar
40g unsweetened cocoa powder
100g unsalted butter, at room temperature
2 eggs
3/4 teaspoon pure vanilla extract
Filling
50g nutella
Method:
Run all the dry ingredients in bowl of food processor to mix.
Add the wet ingredients and process briefly until a cookie dough comes together.
Divide into 24 balls and chill for half an hour.
Line 2 cookie sheets with parchment paper.
Flatten each into a disk, then place a scant 1/2 tsp of Nutella into the centre and pull the dough up around it. Gently roll back into a ball, and flatten slightly. Place on cookie sheet. Repeat with rest. {You might need to grease or moisten your palms slightly if the weather is warm}
Leave to chill in freezer while you preheat the oven to 180C.
Bake for approx 25-30 minutes until the cookie feels firm to touch.
Leave on sheet for a minute, drizzle with warm caramel sauce if you like, them remove to cooling tray.
Note: Instead of flattening the disks as in step 5, you could make thumbprint cookies instead. Indent the balls with your thumb and add a scant tsp of Nutella. Bake as above.
“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith
Wholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.
Yes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!
I had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!
Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?
Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!
This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.
I made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everyday. Too late! It’s goodby plums for now! We’re already staring fall in the face.
I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart. You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!
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Recipe: Wholewheat Plum Frangipane Galette
Summary: A delicious wholewheat plum frangipane galette with a light, buttery, flaky crust. Frangipane in here is as delightful as can be. It adds to the taste, and also offers a layer between the pastry and fruit. This keeps the pastry from going soggy!
Place the 2 flours and salt in the bowl of food processor and pulse to mix and repeater.
Add the chilled diced butter and lime juice and process again briefly until you have a pea sized mix.
Add chilled water 1 tbsp at a time and process until the dough comes together when pinched between your fingers.
Turn out, knead very briefly to pull together. Flatten into a round disk, wrap in cling-warp and chill for about 2 hours. {There’s a nice pastry tutorial here}
Almond Frangipane
Run all the ingredients in bowl of food processor until nice and smooth. Refrigerate until required.
Topping
Toss the plums with the lime juice and 30g sugar. Reserve in a bowl.
Preheat the oven to 190C.
Roll the pastry dough out on a large piece of parchment.
With an offset spatula, spread the frangipane over the base, leaving a border of about 1 1/2″.
Top with the resrved plums.
Gently draw the pastry up around the filling, using the parchment as a guide.
Pleat the pastry around the filling, pressing gently into place. Transfer onto baking tray.
Give the border a quick brush with milk, sprinkle over the remaining 15g brown sugar.
Bake for about 50-60 minutes until the crust is golden brown and firm.
Cool for at least an hour before cutting. Slice and serve with unsweetened low fat cream.
Note: We enjoyed the galatte chilled as well. It kept well in the fridge for 2 days.
