I’m not much of a baker… there is a simple reason for that: I can’t follow a recipe to save my life. I’m more of a “Recipe book for inspiration” type of a person. I’ll browse at the perfect looking picture and imagine 100 ways how I can twist the recipe to make it mine. Not surprisingly the end-result rarely looks like the original, but to me that’s what makes cooking fun. I have fond memories of a date cake disaster with Lattemamma, who so happens to be an accomplished baker but still trusted me with my “let’s just go with the flow” idea.

The underlying anarchy, and the unexpected results that come up with it make for great stories, and if you are lucky, tasty ones too. While this works pretty well for cooking, it’s pretty much a recipe for disaster when it comes to baking. Seasoned bakers will tell you: don’t over-beat, use precise measurements, follow to the letter the instructions & NEVER, EVER cut or add from the listed ingredients. Sorry seasoned bakers .. I might learn.. one day.  For the time being, I’ll let my kids add random stuff to the batter, and allow them to decorate their dad’s birthday cake, even if it ends up looking like a Jackson Pollock’s nightmare.

What was supposed to be a Saturday evening, boring cut-out cookie treat, turned into those incredible Raspberry marzipan & white chocolate Tartelettes. As I was working the batter, I felt like I could do more with this crumbly coconut scented cookie dough… Sometimes, more than a story, you might get something delicious out of being an anarchist!

Ingredients for the base: (the original recipe to which I made adjustments)

• 1/2 cup coconut oil, measured solid and then melted (feel free to replace with normal butter)
• 2/4 cup brown Sugar & 1/3 cup coconut sugar (you can find it in more big stores)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon cinnamon
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder

For the filling, 100g frozen Raspberries, 50g white chocolate (I used white candy melt but any will do), 30g marzipan cut into small pieces

Steps:

1. Beat together the coconut oil and sugar. Mix in the eggs and vanilla.
2. In a separate bowl, combine the flour, cinnamon, salt, and baking powder.
3. Gradually add the dry ingredients to the wet ingredients. Cover & leave to refrigerate until the oven is at the 170C.
4. In small tartelettes shapes, spread the dough evenly, then add some white chocolate & bits of marzipan, add a few raspberries on top & leave to cook for 15 minutes on the lower rack

 This is  how it looks  before going to the oven:

  Pretty frozen raspberries on top!

Gently cooking in the oven on the lower rack, not to burn the raspberries The shape holds nicely & can be served with some icing sugar on top or with vanilla Ice-cream

The kids decided to add more candy melts and were kind enough to share with me a few for inspiration!

Delicious, and unexpected!

Come on out Anarchist bakers, you are not alone!