Delicious delicacies that will get the kids excited about cooking on the road.
When it comes to sweet treats around the campfire, look beyond the simple roasted marshmallow and pick up a skillet instead. Cookbook author sabrina fauda-role shares a couple of her favourite recipes for delicious cookies in a pan.
Raspberry and almond cookie
Using a 25cm pan, serves six.
Preparation: 5 minutes
Cooking: 20 minutes
Resting: 15 minutes
Ingredients The dough
* 75g plain (all-purpose) flour
* 1 teaspoon baking powder
* 75g ground almonds
* 60g sugar
* 100g salted butter
* 1 egg
The topping
* 80g raspberries
* 2 tablespoons flaked almonds
Method
1. In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
2. 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.
3. Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
4. Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top.
5. 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.
Coffee and praline cookie
Using a 25cm pan, serves six.
Preparation: 5 minutes
Cooking: 15 minutes
Resting: 15 minutes
Ingredients The dough
* 125g plain (all-purpose) flour
* 1 teaspoon baking powder
* 70g sugar
* 50g praline, crushed
* 3 teaspoons instant coffee
* 1 tablespoon milk
* 100g salted butter
* 1 egg
The topping
* 2 tablespoons crushed praline
Method
1. Mix together the flour, baking powder, sugar and praline.
2. Dilute the coffee in the milk. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously, then stir in the diluted coffee.
3. Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
4. Smooth the surface and cook for 10 minutes, then sprinkle the praline 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.