Sandro Farmhouse Baking Recipes – Good Vibes Baking

Sandro Farmhouse won the nation’s hearts after starring in the 2022 series. The Great British Bake Off. Sandro, her former nanny and community worker for autistic children, quickly became known for his kind heart and charming demeanor and took his place on the throne. Although she was unable to do so, she has continued to grow since her show ended. Now, Sandro shares her own recipes in her uplifting new cookbook. Good Vibes Bakingdesigned to lift your spirits and celebrate the therapeutic benefits of baking. Below are three of our favorites.

Sandro Farmhouse Baking Recipes

cookie pizza

© Liz Haalala Hamilton and Max Haalala Hamilton

Serves 8 people

Cookies are the best. This cookie pizza is a chance for everyone to get involved. Top the slices with your favorite toppings and it’s the perfect recipe to share.

material:

• 175g (11/2 stick) softened salted butter
• 100g (1/2 cup) golden castor sugar
• 100g (½ cup) brown sugar
• 1 beaten egg
• 1 teaspoon vanilla paste
• 300 g (21/4 cup) plain flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch of salt
• 75g (21/2 oz) white chocolate, coarsely chopped
• 75g (21/2oz) milk chocolate, coarsely chopped
• 75g (21/2 oz) dark chocolate, roughly chopped
• 50g (13/4 oz) mini marshmallows
• 50 g (13/4 oz) pretzels, crushed into small pieces
• 50 g (13/4 oz) roasted hazelnuts, coarsely chopped

Device:

23 cm (9 inch) springform cake pan, greased and lined

Method:

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
2. In a large mixing bowl, mix the butter and sugar until light in color and creamy. Add eggs and vanilla paste and mix well.
3. In a separate bowl, sift the flour, baking soda, baking powder and salt and combine with the sugar-butter mixture to make a dough, being careful not to overmix.
4. Fold in the chocolate chunks and three-quarters of the marshmallows, along with all of the pretzels and hazelnuts.
5. Press the cookie dough into the cake pan until the bottom is covered.
6. Bake for about 25 minutes until golden and cooked through.
7. While still warm, top with remaining chocolate and mini marshmallows.
8. Let cool in the pan for 15-20 minutes, then score 10 slices on the top. This makes it easier to cut later.
9. Allow to cool completely before slicing and serving as an indulgent dessert, or allow to cool in the tin for 5 minutes before carefully removing and serving warm slices with ice cream.

Madeleine Baba

Serves 6-9

The star of this baked good is the syrup: the madeleines are lovely and delicious, but dipping them in this wonderful alcoholic syrup gives them that extra zing that I always think they need.

material:

For Madeleine:

• 140g (11/4 stick) unsalted butter
• 2 large eggs
• 100g (1/2 cup) caster sugar
• 1 orange, finely grated peel
• 125g (1 cup) self-raising
• Flour, extra for dusting
• 1/2 teaspoon baking powder
• Pinch of salt

For baba syrup:

• 1 cup (200 g) golden granulated sugar
• 75ml (5 tablespoons) dark rum
• 1 orange juice (use the orange above, add water as needed to make 120ml/1/2 cup)

Device:

Method:

1. First, melt the butter in the microwave. Use a pastry brush to brush the madeleine mold with butter. Using a small sieve, dust the holes well with flour and tap off the excess. Let’s set it aside. Let the remaining butter cool.
2. Using a handheld electric whisk, mix the eggs and sugar until thickened. Add orange zest and mix well. He sifts the flour and baking powder in two batches, mixing them each time. Add the salt and the cooled melted butter little by little, stirring well. Refrigerate for at least 30 minutes and up to 6 hours.
3. To make the baba syrup, place all ingredients in a small saucepan and heat gently to dissolve the sugar.
4. When you are ready to bake the madeleines, preheat the oven to 200°C (180°C fan/400°F/Gas 6).
5. Add 1 heaping tablespoon of the mix into each madeleine and bake for 10 minutes. Leave in the tin for 2 minutes before transferring to a cooling rack. Re-grease and flour the tin and bake the other half of the batch. You should get about 18 madeleines total.
6. Dip each madeleine in the syrup and serve with an additional drizzle. like Arrange 2 to 3 pieces per person in small bowls.

Strawberry and cream tiramisu

© Liz Haalala Hamilton and Max Haalala Hamilton

Serves 6-8 people

My favorite dessert ever is the classic tiramisu, but I liked the idea of ​​combining it with the flavor combination of strawberries and cream, so I made a tiramisu with strawberries instead of coffee. It’s sweet, fresh, and perfect for spring and summer (but let’s be honest, you can make this dessert any time of the year and no one will complain).

For couriers:

• 600g (1 lb 5 oz) strawberries
• 150g (3/4 cup) caster sugar
• Zest and juice of 1/2 lemon

For tiramisu:

• 200ml (just under 1 cup) double cream
• Mascarpone 250g (9oz)
• 150g (51/2 oz) cream cheese
• 100g (less than 1 cup) powdered sugar
• 1 tablespoon vanilla paste
• 200ml (just under 1 cup) strawberry cream liqueur
• 32 sponge fingers (approx. 200g)
• 75g (21/2 oz) white chocolate

To decorate:

• Strawberries 400g (14oz)
• white chocolate
• fresh mint sprig

Device:

• 24 x 17cm (91/2 x 61/2 inch) rRectangular dish

Method:

1. First, make the strawberry coulis. Cut the strawberries in half if they are large and add them to a frying pan with the sugar, lemon zest and juice. Cook slowly over medium heat until the strawberries have completely broken down and the coulis has thickened slightly. Leave to cool.
2. To make the tiramisu, add the cream, mascarpone and cream cheese to a large bowl. Mix until combined, sift in the powdered sugar and add the vanilla paste. Beat until thickened.
3. Add the strawberry and cream liqueur to a small bowl and gently dip the sponge fingers into it from both sides. Place the soaked sponge fingers on a serving platter and top with half the cream and coulis.
4. Use a vegetable peeler to scrape bits of white chocolate off of the bar. Repeat to create a second layer.
5. Garnish with fresh strawberries, more shaved white chocolate and a mint sprig. Keep in the refrigerator for at least 6 hours, but preferably overnight.

Good Vibes Baking by Sandro Farmhouse is published by DK on May 23rd. £20. Photo © Liz Harala Hamilton and Max Harala Hamilton 2024.