Blueberry Mint Cream Cheese Galette [France]

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A galette is a free-form French tart and whether is it is filled with fruits, vegetables, dairy, or meats speaks to the personality of the baker. Galettes are rustically charming and incredibly forgiving to make. Ragged edges? Meh. Uneven folds? That’s okay too! The most important thing is to bake until the filling is gently bubbling and the crust reaches a beautiful golden brown color.

When combining the ingredients of the dough for the galette crust, try to handle it as little as possible. Overworking the dough will cause the development of too much gluten, which will result in an overly elastic dough that will shrink when baked and give you a tough crust instead of the tender, flaky crust that defines the best galettes.

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Lamingtons [Australia]

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Named after Lord Lamington, or Charles Cochrane-Baillie, these delightful sponge cakes are coated in chocolate before being rolled in desiccated coconut. Our favorite lamington origin story is the one where his cook accidentally drops the Lord’s favorite sponge cake into some melted chocolate and instead of throwing the cake out, decides to cover the exterior in coconut to make it more presentable. It was then served to Lord Lamington and his guests, with the cake acclaimed as a success! So sometimes when you make a mistake in the kitchen, just go with it. It might become a popular dish in your name.

In place of desiccated coconut, we used unsweetened coconut flakes that we then chopped down into finer pieces. This gave our lamingtons more texture. And in the middle, we have a layer of strawberry jam, which brightens up the flavors of the cake and makes us feel less guilty eating it for breakfast… Jam can totally count as a serving of fruit, right? If you have your own favorite sponge cake recipe already, feel free to use that one in place of the below!

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