Recipes

Four Ingredient Cookie

Yield: 15 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

  • 4.4oz Salted Butter, softened to room temperature

  • ½ cup Brown Sugar

  • 1 & ¼ cups Self Raising Flour

  • 3 tablespoon Cinnamon Syrup

Preheat the oven to 350F. Line 2 large baking trays with baking paper. Use a hand mixer to cream butter and sugar together in a large mixing bowl. Add cinnamon syrup and stir through to combine. Next, add flour and mix well until combined. Roll a tablespoon of the mixture at a time into balls. Place on the baking trays, allowing room for the cookies to spread while baking. Gently press each cookie down with a floured fork. Bake for 12-15 minutes or until golden brown and slightly soft in the center. Allow to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for a few days.

Sweet and Savory Scones

Yield: 24 Prep Time: 15 minutes Cook Time: 15-18 minutes Total Time: 40 minutes

  • 3 1/2 cups unbleached all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 11 tablespoons salted butter, cold, cut into pats

  • 3/4 cup milk, cold

  • 1/3 cup rosemary Syrup

  • 10 sprigs rosemary, finely chopped, optional but good

Preheat the oven to 425°F.
To make the scones: In a large bowl, combine the flour, baking powder, and salt. Work in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, combine the milk, rosemary syrup, and rosemary sprigs. Add the wet ingredients to the dry ingredients and mix until you've formed a soft dough. Flour a piece of parchment (if you have one) or your work surface generously, and scrape the dough out of the mixing bowl onto the parchment or work surface. Divide the dough into three equal pieces. Working with one piece at a time, gently pat the dough into a circle about 3/4" thick. Leave the circles on the parchment, and transfer it to a baking sheet. If you're not using parchment, gently transfer the circles to a lightly greased baking sheet. Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Bake the scones for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack.

Lavender Lemon Pound Cake

Yield: 8 servings Prep Time: 30 minutes Cook Time: 95 minutes

Total Time: 2 hours 5 minutes

For the cake:

  • 2 1/2 cups (350g) bread flour

  • 1/4 teaspoon baking soda

  • 1/8 teaspoon kosher salt

  • 1 3/4 cups granulated sugar

  • 1 cup (16 tablespoons) butter, room temperature

  • Zest from 3 lemons

  • 1/3 cup sour cream

  • 4 large eggs

  • 1 egg yolk

  • 1/4 cup lemon juice, from about 1 lemon

  • 3/4 cup lavender syrup

For the icing:

  • 1 tablespoon butter

  • 1 1/4 cups powdered sugar

  • 2 tablespoons lemon juice

Preheat oven to 325°F

Butter the bottom of a loaf pan. Cut a piece of parchment paper so it covers the bottom of the pan and goes up the long sides of the pan like a sling. The short sides shouldn’t be covered. Leave enough parchment hanging over each side so that you can easily lift the loaf out of the pan. Whisk together the flour, salt, and baking soda. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar, butter, and lemon zest on medium to medium-high for 8 minutes. Stop occasionally to scrape down the bowl. Add the sour cream and beat for one more minute, scraping down the sides of the bowl halfway through. Add the eggs and egg yolk one at a time, while scraping down the bowl between each addition. Add the lemon juice and beat for 1 more minute scrape down the sides of the bowl halfway through, and once more before adding the flour. Set the stand mixer to stir (or the lowest setting) and add the flour mixture. Stir for about 1 minute or until the flour is just incorporated. Shut off the mixer and remove the bowl. Use a spatula to scrape the sides and bottom of the bowl, and finish folding the ingredients together. The batter will be thick and velvety. Scrape the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 1 hour and 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Once the cake has finished baking, remove it from the oven. It will have a slight crack down the center. That’s ok. Let the cake cool in the pan for 10 minutes. With the cake still in the pan, pour half of the lavender syrup over the entire cake. Let it soak in. Then pour the remaining syrup over the cake. Let it continue cooling in the pan for another 15 minutes. Run a knife along the ends to help release the cake. Use the parchment sling to lift the cake out of the pan, and set it on a baking rack to let it cool completely. In a medium microwave-safe bowl, melt the butter in the microwave for 10 to 20 seconds. Make sure you cover it so you don’t end up with splattered butter everywhere. Add the powdered sugar. Whisk together while adding the lemon juice one tablespoon at a time. Once the cake is completely cool, pour the icing over the lemon pound cake. Gently spread the icing so it completely covers the top. It should be white and thick. Slice and serve.

Spiced Cupcakes

Yield: 12 Prep Time: 44 - 43 minutes Cook Time: 16-17 minutes Total Time: 1 hour

Ingredients

  • 1 1/2 cups sifted all-purpose flour

  • 1 teaspoon baking powder

  • 1 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg + 1 egg white

  • 3 tablespoons vegetable oil

  • 2 teaspoons BGM ginger syrup

  • 1 teaspoon vanilla extract

  • 1/3 to 1/2 cup whole milk

FROSTING

  • 1 cup 2 sticks unsalted butter, browned and cooled to solid room temp

  • 3 to 4 cups powdered sugar

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/4 teaspoon ground allspice

  • 1 teaspoon BGM ginger syrup

  • 1 teaspoon vanilla extract

  • 1 to 2 tablespoons milk

CRUNCHY SUGAR TOPPING

  • 1/4 cup raw sugar

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground cardamom

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a muffin tin with liners.

In a small bowl, whisk together the flour, baking powder, spices, and salt. Set it aside.

Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil, simple syrup, and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.

Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.

FROSTING

Add the butter to the bowl of an electric mixer and beat on high speed until creamy. With the mixer on low speed, slowly add in the sugar. Add in the ginger, cardamom, and allspice. Beat until the sugar is incorporated and add the vanilla extract ginger syrup. Scrape down the sides of the bowl if needed. Beat the frosting on high speed for 2 to 3 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1 to 2 minutes until combined.

Frost the cupcakes once cooled. To make the crunchy sugar topping, stir together the raw sugar with the cinnamon and cardamom. Sprinkle on top of the frosting!