Scrump­tious snacks

The first kiss of au­tumn and its chill­ier weather means it’s the per­fect time to fire up the oven and get bak­ing. And there’s no bet­ter way to wel­come the cold than with th­ese in­dul­gent, chewy golden cook­ies.

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

white choco­late and ma­cadamia chip cook­ies

150g un­salted but­ter, soft­ened 1 cup ( 175g) brown sugar ¾ cup ( 165g) white sugar 2 tea­spoons vanilla ex­tract 1 egg 1 ½ cups ( 225g) plain flour, sifted ½ tea­spoon bak­ing pow­der, sifted ½ tea­spoon ta­ble salt 250g white choco­late, chopped 150g ma­cadamia nuts, chopped Pre­heat oven to 160C. Place but­ter, brown and white su­gars and vanilla in an elec­tric mixer and beat for 8- 10 min­utes or un­til pale and creamy. Scrape down the sides of the bowl and add the egg, beat­ing well to com­bine. Add the flour, bak­ing pow­der and salt and beat on low un­til a dough forms. Fold through the choco­late and nuts. Roll 2 ta­ble­spoons of the dough into balls at a time and flat­ten slightly. Place on lightly greased bak­ing trays lined with non- stick bak­ing pa­per, al­low­ing room to spread. Bake for 15- 18 min­utes or un­til golden. Al­low to cool on trays be­fore serv­ing. Makes 22.

dou­ble- choco­late cook­ies

250g un­salted but­ter, soft­ened 2 ½ cups ( 440g) brown sugar 1 ta­ble­spoon vanilla ex­tract 2 eggs 3 cups ( 450g) plain flour, sifted 1 tea­spoon bak­ing pow­der, sifted 150g dark choco­late, chopped 150g milk choco­late, chopped Pre­heat oven to 180C. Place the but­ter, sugar and vanilla in an elec­tric mixer and beat for 8- 10 min­utes or un­til pale and creamy. Grad­u­ally add the eggs, beat­ing well af­ter each ad­di­tion. Add the flour and bak­ing pow­der and beat un­til a smooth dough forms. Add the choco­late and mix un­til well com­bined. Press the cookie dough into a lightly greased 30cm x 40cm bak­ing tray lined with non- stick bak­ing pa­per. Bake for 25- 30 min­utes or un­til golden. Al­low to cool in bak­ing tray and cut into rec­tan­gles to serve. Makes 28. 350g dark choco­late, chopped 40g un­salted but­ter 2 eggs

2 /3 cup ( 150g) caster sugar 1 tea­spoon vanilla ex­tract ¼ cup ( 35g) plain flour, sifted ¼ tea­spoon bak­ing pow­der, sifted salted caramel frost­ing ¾ cup ( 165g) caster sugar ¼ cup ( 60ml) water ½ cup ( 125ml) sin­gle ( pour­ing) cream 150g un­salted but­ter, chopped sea salt flakes, for sprin­kling Pre­heat oven to 180C. Place 200g of the choco­late and the but­ter in a small saucepan over low heat and cook, stir­ring fre­quently, un­til melted and smooth. Set aside.

Place the eggs, sugar and vanilla in an elec­tric mixer and whisk for 15 min­utes or un­til pale and creamy. Stir through the flour, bak­ing pow­der, choco­late mix­ture and re­main­ing choco­late and al­low to stand for 10 min­utes. Drop ta­ble­spoon­fuls of the mix­ture onto bak­ing trays lined with non- stick bak­ing pa­per, al­low­ing room to spread. Bake for 8- 10 min­utes or un­til puffed and cracked. Al­low to cool com­pletely on trays. To make the salted caramel ic­ing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon un­til the sugar is dis­solved. In­crease heat to medium and bring to the boil. Cook, with­out stir­ring, for 8- 9 min­utes or un­til golden. Re­move from the heat and care­fully add the cream and but­ter. Re­turn saucepan to heat and stir un­til the mix­ture is smooth. Re­frig­er­ate un­til com­pletely cool. Us­ing a hand- held elec­tric whisk, whisk mix­ture un­til soft peaks form. Spread half the cook­ies with the ic­ing, sprin­kle with the salt and sand­wich with the re­main­ing cook­ies. Makes 12.

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