Now that takes the biscuit
There’s nothing crumby about learning the art of giant cookies
HOW TO MAKE YOUR GIANT COOKIE:
What you will need
1 heavy-based 25cm non-stick pan + 1 lid to fit
1 whisk
1 spatula or 1 large spoon
The stages
1. Mix the dry ingredients together.
2. In the pan, melt the butter over a very low heat.
3. Away from the heat, add the whole egg (and any other liquid ingredients), then whisk vigorously until well mixed.
4. Over a very low heat, add the dry ingredients then continue to stir with the whisk until you have an even texture. Smooth the surface with a spatula or spoon and cook for 10 minutes. The underside and edges of the cookie should now be cooked.
5. Add the fillings and decoration. Cover and cook for a further 5 minutes.
6. Remove the lid and wipe away any condensation that has accumulated, and then replace it. Allow to cool away from the heat for 15 minutes before serving.
Tips
If you are cooking without a non-stick pan, line the bottom of your pan with baking paper before starting stage 2 of the process. To make small cookies, prepare the dough in the same way up to stage 3 and then, over a low heat, add the dry ingredients and stir with the whisk until you have an even texture.
Transfer into a bowl and then spoon the dough into the pan in heaps. Gently spread them apart then cook as before, but reduce the cooking a little (5 minutes + 3 minutes). Repeat until you have used up all the dough.
Raspberry and almond cookie
SERVES: 6
Ingredients
THE DOUGH:
75g (1⁄2 cup) plain flour
1 tsp baking powder
75g (3⁄4 cup) ground almonds 60g (1⁄4 cup) sugar
100g (generous cup) salted butter
1 egg
THE TOPPING:
80g raspberries
2 tbsp flaked almonds
Method
In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.