Ever want to bake a recipe but find the ingredient list–“6 eggs; 3 cups of flour; 2 sticks of butter– daunting? Edd Kimber may just have had you in mind with his new cookbook, Small Batch Bakes. The winner of the the original season of The Great British Bake Off and author of the genius cookbooks One Tin Bakes and One Tin Bakes Easy is always looking to save the sweet tooths among us time and energy.
In this book, the popular British baker hones in on those of us who just want a small amount of treats around the house. This cookbook includes recipes for just a single cookie, or a romantic dessert for two. As Edd writes, “The old adage that good things come in small packages should be the motto of this book.”
To celebrate the launch of Small Batch Bakes, Ed is touring the United States, and will be signing copies of his books at Williams Sonoma stores on October 8th and 16th. Minnesotans and Angelenos, come see him!
Williams Sonoma Galleria, Edina, MN, Saturday, October 8 at 12pm
Williams Sonoma The Original Farmers Market, Los Angeles, CA, Sunday, October 16 at 12pm
$23 per person (plus tax) includes a ticket to the book signing and a signed copy of Small Batch Bakes.
To get you salivating, here’s Edd’s ridiculously hunger-inducing recipe for the love child of snickerdoodles and cheesecake: snickerdoodle cheesecake bars. They are exactly as tasty as they look. Get baking, and (if you can’t get to the class) order the book!
Credit: Small Batch Bakes by Edd Kimber, Kyle Books.
Snickerdoodle Cheesecake Bars
- 1 electric mixer
- 1 loaf pan
- 4 Tbs. unsalted butter, plus extra for greasing
- ½ cup + 1 tsp. firmly packed light brown sugar
- 2 large egg yolks
- ¾ cup + 1 Tbsp. (3½oz/100g) all-purpose flour
- ¼ tsp. baking soda
- 1 large pinch fine sea salt
- ½ tsp. ground cinnamon
For the Filling
- ⅔ cup (5½ oz/150 g) cream cheese, at room temperature
- ¼ cup (1¾ oz/50 g) granulated sugar
- ½ Tbs. cornstarch
- ½ tsp. vanilla bean paste
- 1 large egg white
For the Topping
- 1 Tbs. granulated sugar
- ½ tsp. ground cinnamon
- Preheat the oven to 350˚F (180˚CL).
- Lightly grease a 9 x 5in (23 x 13cm) loaf pan and line it with a strip of parchment paper that overhangs the long sides.
- In the large bowl of an electric mixer, combine the butter and sugar and beat together until evenly combined, 2–3 minutes. Add the egg yolks and beat until light and fluffy, about 2 minutes more. Add the remaining dry ingredients and beat until a smooth dough forms.
- Scrape half the dough into the prepared loaf pan and press into an even layer. If it is too sticky to spread easily, using lightly wet hands will help. Bake until lightly browned, about 25 minutes. Let cool.
- Meanwhile, combine all the filling ingredients in a small bowl and beat until smooth and evenly combined. Spread the filling evenly over the dough. Break the remaining dough into small pieces, press them flat between your fingers and arrange over the surface to cover the filling completely. Combine the sugar and cinnamon in a small bowl, then sprinkle about half of this mixture on top.
- Bake until the topping feels crisp, about 30 minutes. Remove from the oven and sprinkle with the remaining sugar. Set aside for 1 hour before transferring to the refrigerator to cool completely. Cut into slices to serve. If stored in a sealed container in the refrigerator, these bars will keep for 2–3 days. They can also be frozen for up to a month.