There’s something so magical about spending time baking sweet treats for your loved ones. Here are two easy-to-make yet totally drool-worthy desserts.
Clinton Street Baking Company & Restaurant’s Chocolate Chunk Scones
Serving: 6
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup chocolate chunks
- 1 cup heavy cream
- 3 teaspoons turbinado sugar
Method:
- Preheat the oven to 175 °C.
- Combine the two cups of flour and the next four dry ingredients in the bowl of a mixer with the paddle attachment, using the low-speed setting (or mix by hand).
- Stop the mixer and add the heavy cream to the dry ingredients. Mix on low speed until the dough has combined (less than 10 seconds).
- Dust your counter with flour and dump out the scone mixture. Pat the dough into a circle, about two to 2.5 cm thick. Cut the dough into six even triangles. Roughly form each triangle into a round shape. Place the round scones on a parchment-paper-lined sheet pan (or use nonstick cooking spray).
- Top each scone with ½ teaspoon turbinado sugar. Bake for 18 to 20 minutes, until golden brown and baked all the way through. Rotate the pan halfway through for even browning.
Date Cheesecake By Six Senses’s Richard Lee
Serving: 4
Ingredients:
- 375 g Philadelphia cheese
- 1/3 cup caster sugar
- 1 cup brown sugar
- 1/3 cup cream
- 1 egg
- 20 g butter, melted
- 1 teaspoon vanilla
- 2 teaspoons plain flour
- 100 g butternut snap biscuits, crushed
- 125 g fresh dates, chopped
- Cream, to serve
Method:
- Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of greased and lined 9 cm x 20 cm loaf pan. Chill.
- Beat the Philadelphia cheese, sugar and vanilla with an electric mixer until smooth.
- Beat in the egg then stir through the flour and dates.
- Pour filling into prepared base and bake in a moderately slow oven 160°C for 25 minutes or until just set. Cool in the oven with door ajar. Chill.
- Combine brown sugar, extra butter and cream in a small saucepan, stirring over a low heat for five minutes until thickened. Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and a dollop of cream. Serve immediately.
