The Cook Book Challenge - Week 8 : Sweet

Week 8 : Sweet

Recipe :  "Chocolate Chip" Cookies

Cook Book : Sydney Food by Bill Granger

I've had this book for many years now but like most of my cook books, I don't use it often.  However, this chocolate chip cookie recipe from "Sydney Food", I've baked numerous times.

For this week's challenge, I used the same recipe from Bill Granger's Book but I thought I'd change it up a bit.   Since Christmas our house has been full of chocolates and sweets and we are slowly making our way through them.  (happily, may I add)  For some reason, we still had a packet of Harry's Rocky Road.  I found Harry (also known as Ben Dillon) through Twitter and was happy to find out that they are located in Bendigo, Country Victoria.  Ever since, Hubby and I have been purchasing all our Rocky Road needs from him.

For this recipe, I used one packet of Harry's Caramel Rocky Road.  I love this idea.  The cookie itself is chewing but the components from the rocky road gives it another dimension.  The caramel gives it a crunch while the marshmallow gives you pockets of vanilla fluffiness.

125g unsalted butter, softened.

1 1/4 cups tightly packed brown sugar

1 tsp vanilla essence

1 egg, lightly beaten

1 1/2 cups plain flour

1/2 tsp baking powder

a pinch of salt

250g of Harry's Rocky Road (any flavour ), roughly chopped or 1 1/2 cups chocolate chips

Preheat oven to 180degC.  Place butter and sugar in a bowl and beat until light and creamy.  Add vanilla and egg and stir to combine.  Stir in the sifted flour, baking powder and salt until just combined.  Fold through the  rocky road.

Place spoonfuls of cookie mixture on a lined baking tray, allowing room for spreading.  Cook for 15-20 minutes, until they turn pale gold.

Allow to cool on the tray for 5 minutes before placing biscuits on a wire rack to cool further.

Bon Appetite,

Cherrie

Ginger biscuits with lemon drizzle icing

It's been a while since I've baked cookies or biscuits. I made these for hubby as he's a big ginger fan. I got this recipe from Bill Granger's Holiday cook book. These biscuits do not have an overly gingery taste even though there are chunks of crystallised ginger in it. The lemon icing is the right combination for the ginger. The biscuit is sweet with the little bit of sourness from the icing,



Bon Appetite,
Cherrie

Chocolate Laced Crisps

These Crisps (or cookies) are delicious. I got the recipe from one of the Woman's Weekly cook books. The cookies turned out flatter than I thought it would turn out but yummy none-the-less. I baked them 5 minutes shortedr than the recommended time because I wanted the cookies to be chewy.

• 100g dark cooking chocolate, chopped coarsely


• 80g butter, chopped


• 1 cup (220g) caster sugar


• 1 egg, beaten lightly


• 1 cup (150g) plain flour


• 2 tablespoons cocoa powder


• 1/2 tspn bicarbonate of soda


• 1/2 cup (40g) icing sugar

1. Melt chocolate and butter in small saucepan over low heat. Transfer to medium bowl.


2. Stir in caster sugar, egg and sifted flour, cocoa and soda. Cover, refrigerate about 15 minutes or until mixture is firm enough to handle


3. Preheat oven to moderate oven (180deg/160deg fan forced). Grease oven trays, line with baking paper


4. Roll level tablespoons of mixture into balls, roll each ball in icing sugar, place on trays 8cm apart.


5. Bake about 15 minutes, cool crisps on trays.

Chocolate Lace Crisps @ Group Recipes



Bon Appetite,
Cherrie

Chocolate Chip Cookies

Both Hubby and I love these cookies so they make frequent appearances in our home. I have been compliments on my cookies and have been compared to Mrs Fields, but I have to say that I just followed a recipe that I really liked and stuck to it. Bill Granger is the master mind behind these lovelies. It's in his "Sydney Foods" cookbook. These are not too sweet and really chewy, just like the way I like them.



Bon Appetite,
Cherrie

Puffy

Today my work friends introduced me to this...








It's a Puffy Cookie.

There's a store in QV called Puffy that sell these little gems. It's a cookie that has been injected with custard.... **drool**

The "cookie" is crunchy, crumbly and sweet while the custard is creamy and smooth. I find the custard not to be too sweet so it goes really well with the cookie. The only thing is that it's hard to eat without making a mess and dropping the custard as you take a huge bite into it.

Bon Appetit
Cherrie