Bakers gonna bake - 2019


What have you made lately? Breads, cakes, pastries, or… Let’s talk!

I’ve to admit that in January, I didn’t bake much due to food overload over the holidays. I did make a lime cake to bring to a friends’ dinner, a recipe by Yann Couvreur, an excellent cake that is moist and tart, if you like citrus, you need to make this!



Last night, I made some Swedish oatmeal lace crisps. My version was quite simple, ingredients include: salty butter, cane sugar, egg, honey, flour and oatmeal.

This morning, I added some melted chocolate to sandwich the two crisps. Actually, I find the chocolate I used too sweet (61%). Liked it much more without it, the flavour of honey was much more pronounced.

Will make them again, quite good, easy and fast to make although they don’t look particularly photogenic. Great with an afternoon tea and a book. I should have covered them with a baking sheet while cooking, my batch was a bit too dark. Also need a darker chocolate that has more character, that can add some bitter or even slight acid note or I will just skip the chocolate.


Actually, I think they’re gorgeous!

(John) #4

I’d like to see the recipe for those if you don’t mind sharing it.


Swedish chocolate lace crisps without Allen key

by Delphine Brunet

           ........ for 12 pieces ........
  • 100 g small oatmeal flakes
  • 100 g brown sugar
  • 35 g flour
  • 80 g melted salted butter
  • 1 egg
  • 1 tsp liquid vanilla
  • 1 tbsp honey
  • 150 g of dark chocolate
  1. Mix the oatmeal flakes with sugar, flour, melted butter
    and half of the egg (beat it in a bowl and pour half in
    the preparation). Add vanilla and honey. Mix and preserve the dough in fridge for
    2 hours.

  2. Preheat the oven to 200ºC / 390ºF.

  3. Divide the dough into 24 portions then form small balls.
    Arrange 12 balls well spaced on a baking sheet
    covered with parchment paper. Bake for 7 to 10 minutes. Let
    them cool on a rack and repeat with the remaining dough.

  4. Melt the chocolate in a bain-marie then coat half of
    cookies and cover them with the remaining cookies to form a chocolate sandwich.

  5. Let it harden for 1 hour at room temperature.
    Happy crunch!

translated from magazine 180ºC des recettes et des hommes nº14

I double the batch to use up the whole egg and omitted the vanilla.
I’ll let you convert the weight…

(John) #6

Thanks - i’ll try these this week maybe.