Chunky Toblerone and Roasted Macadamia Cookies Ramp Them Up Blueberry Streusel Muffins

If I’m going to eat a cookie it needs to be a damn delicious one! This ticks all the boxes – just change out the nuts and chocolate for your own favourite combo. ½ teaspoon sea salt ½ teaspoon baking soda

250 grams roughly chopped Toblerone

Grease two flat baking trays and line with baking paper.

EQUIPMENT:

1½ cups plain flour 1 cup rolled oats

Preheat the oven to 180°C regular bake.

Combine the flour, oats, salt, baking soda, Toblerone and macadamias in a large bowl and set aside.

Combine the butter and both sugars in another bowl then whisk in the egg and the vanilla. Pour into the dry ingredients and stir to combine well.

Scoop out tablespoons of the dough and place on the baking trays about 6cm apart. Don’t overcrowd the trays or they will all melt into one huge biscuit. Lightly flatten with the back of a fork.

Bake in batches, for 12-15 minutes, until the cookies are a light golden brown and the outer edges are starting to crisp but the centres are still a little soft and puffy.

Leave for 5 minutes then transfer to a cooling rack. The cookies will keep for 3 days stored in an airtight container.

ABOUT 18 COOKIES

1 cup roasted macadamias, roughly chopped

¾ cup melted Westgold butter

1 cup brown sugar ¼ cup caster sugar 2 large eggs, size 7 1 teaspoon vanilla extract

MAKES

Jam-packed with plump, juicy berries and topped with a lightly spiced streusel, watch these disappear in double-quick time. A slather of good butter is optional but recommended. 12/3 cups plain flour ½ cup caster sugar 2½ teaspoons baking powder ½ teaspoon sea salt 1 teaspoon vanilla extract

EQUIPMENT:

Preheat the oven to 160°C fan bake.

Combine all the ingredients in a bowl. Rub in the butter with your fingertips to make damp, coarse crumbs. Chill until ready to cook.

STREUSEL:

Mix all the dry ingredients together in a large bowl then toss through the berries to coat in the flour.

MUFFINS: MUFFINS

2 cups blueberries 150ml milk 1 large egg, size 7

Grease 8 holes of a standard muffin tray.

Whisk the milk with the egg, vanilla, oil and the lemon zest. Using a large metal spoon, gently fold into the dry ingredients until only just combined. Don’t overmix or the muffins will be tough.

Spoon the mixture into the tins then top with the streusel mixture.

Bake for 25 minutes until puffed and golden on top. Best eaten on the day of making.

MAKES 8

1/3 cup rice bran oil finely grated zest 1 large lemon

SPICED STREUSEL

¼ cup plain flour ¼ cup brown sugar 1 teaspoon ground ginger ½ teaspoon ground cinnamon

45 grams Westgold butter, diced