Giant Cookie Cake

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For my birthday this year, I decided to bake something a little different. As much as I have enjoyed making (and eating!) my layered drip cakes (here and here) over the last couple of years, this year I was after something simpler. Enter the cookie cake.

I have admired the brightly coloured array of delicious looking cookie cakes on Sally’s Baking Addiction (my baking porn website of choice) for years, and finally got around to making it. Boy, am I glad I did! As promised, this ‘cake’ is so quick and simple to make and produces a deliciously chewy and flavoursome giant cookie. The recipe is also very easy to adapt – you could use M&Ms, or mix up the choc chips depending on your taste.

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Ingredients (serves 12-14)
170g softened butter
1 cup brown sugar
1 egg + an extra yolk
5 teaspoons vanilla extract
2 cups flour
2 teaspoons cornflour
1 teaspoon baking powder
1½ cups chocolate chips (I used dark chocolate)
Chocolate frosting for topping (optional)

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Method
Preheat your oven to 180°C. Spray a 23cm (9-inch) pie dish or cake pan thoroughly with nonstick spray.

In a large bowl, beat the butter for 1-2 minutes until light and creamy. Add the brown sugar and beat for about a minute or until combined. Mix in the egg, egg yolk and vanilla on until combined, scraping down the sides of the bowl as required.

In a separate bowl, combine the flours and baking powder. On a low speed, gradually mix into the wet ingredients until combined. Add in 1¼ cups chocolate chips and mix for until evenly dispersed.

Gently press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (use a skewer in the centre to check it’s cooked). Remove from the oven and set the pan on a wire rack to cool completely.

Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a cake stand or serving plate.

Decorate as desired (I made a quick chocolate buttercream using butter, icing sugar and cocoa powder and piped it on using my Wilton 1M tip), top with the remaining chocolate chips and serve with vanilla ice-cream. Enjoy!

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Recipe adapted from ‘Chocolate Chip Cookie Cake’ on Sally’s Baking Addiction.

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Melting Moments

Happy Birthday to me! Bakerholics Anonymous is 5 years old today 🙂 In celebration of the anniversary I am posting one of my favourite biscuit recipes: melting moments. This version has a tangy passionfruit buttercream which helps cut through the deliciously buttery biscuit – yum!

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Ingredients (makes 25)
250g butter, softened
1 teaspoon vanilla extract
½ cup icing sugar
1½ cups plain flour
½ cup cornflour
Passionfruit Buttercream
90g butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract
Pulp of 3 passionfruit

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Method
Line oven trays with baking paper.

Beat butter, extract and sifted icing sugar in a large bowl with an electric mixer until light and fluffy. Gently stir in sifted flour in two batches.

Preheat the oven to 160ºC.

Roll teaspoons of mixture into balls and place ~2.5cm apart on the trays. Flatten slightly with a fork.

Bake biscuits for 15 minutes or until lightly golden on the bottom. Stand 5 minutes before transferring to a wire rack to cool.

Make butter cream by beating butter, icing sugar and vanilla with an electric mixer until pale and fluffy. Stir through passionfruit pulp. If the icing is too runny, add more icing sugar.

Sandwich biscuits with butter cream. Dust with extra icing sugar and enjoy.

Note: if you do not have passionfruit, add more vanilla extract to make a vanilla buttercream or add 1 teaspoon each of lemon juice and finely grated lemon rind to make lemon buttercream.

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Recipe from Grandma, adapted from the Australian Women’s Weekly

Easter Reblog: Figolli (Maltese Easter Biscuits)

These rich buttery biscuits with a chewy almond-citrus filling are my favourite Easter treat. Topped with a simple icing and a mini egg, they are gorgeous to give as gifts, or to eat yourself. They also give some relief from the chocolate-laden treats so abundant at Easter time. Happy baking!! xx

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Ingredients
Pastry
400g plain flour, sifted
175g caster sugar
200g butter
2 egg yolks
Grated rind of ½ a lemon

Filling
300g icing sugar, icing
300g ground almonds
2 egg whites
Grated rind of 1 lemon
2-2½ teaspoons orange blossom water

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Method
In a food processor, blitz flour, sugar & butter until it resembles fine breadcrumbs.

Add egg yolks, lemon zest & sufficient cold water to bring together. Knead gently to form a smooth ball and then cover in cling film and refrigerate for 20mins.

Meanwhile, add the lemon zest, orange blossom water, egg whites & sugar to the ground almonds. Mix until combined.

Preheat oven to 180°C or 160°C fan-forced.

Roll pastry out to a 2-3mm thickness on a lightly floured surface. Cut out 2 of each shape (we used round & oval shaped cutters of varying sizes).

Spread almond paste on one half and lay matching shapes on top, pressing the edges together.

Bake for approximately 20 mins or until golden brown.

Allow to cool before decorating with glacé icing & mini easter eggs or speckled eggs.

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Adapted from ‘The Food and Cookery of Malta’ (1999)

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Parmesan and Fennel Seed Biscuits

These crumbly, flavoursome biscuits are perfect for entertaining. Try them on a cheese platter or serve by themselves with a good red wine. Delicious!

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Ingredients (makes ~35 medium stars)
120g parmesan cheese, roughly chopped
1 cup plain flour
1 tablespoon cornflour
150g cold butter, chopped
2⅓ teaspoons fennel seeds, plus extra for decoration
1 tablespoon milk, plus extra for brushing

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Blitz the parmesan in a food processor until finely grated. Add flour and cornflour and process until combined. With the motor running, add the butter and blitz until fine crumbs form. Add fennel seeds and milk and blitz until a dough forms.

Turn out onto a lightly floured surface and knead for 20 seconds. Cover dough in Gladwrap and refrigerate for 30 minutes.

Preheat oven to 180°C (~160°C fan-forced). Line 3 baking trays with baking paper.

Roll dough out with a rolling pin until approximately 5mm thick. Cut out medium stars (or other shape of your choosing) and place on prepared trays. Brush each biscuit with a small amount of milk and sprinkle with extra fennel seeds.

Bake for 12-15 minutes or until golden. Enjoy!

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Adapted from Donna Hay’s ‘Fennel and Parmesan Biscuits’.

Easy Homemade Dog Biscuits

I really felt like baking today, but after having had my wisdom teeth surgically removed last Tuesday, I am still not up to eating much myself. Instead, I decided to bake some homemade dog treats for Bailey who has been an incredibly sweet and loyal companion while I’ve been housebound post-op.

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Bailey LOVES peanut butter so I knew that had to be the main flavour, and I wanted the treats to be as natural as possible and preferably have breath freshening properties (as she loves a good snog!) I found a recipe on Pinterest which I adapted to suit my needs, and these quick, crunchy biscuits were the result. I made a few large bone biscuits (pictured) as well as some little hearts and they have certainly passed Bailey’s taste test.

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Ingredients (makes ~32 biscuits, dependent on size)
1 ½ cups instant oats (or rolled oats)
½ cup peanut butter (as natural as possible, definitely NOT containing xylitol or artificial sweeteners as these are toxic to dogs)
1 overripe banana
A small handful each of mint & parsley

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“Stop taking photos of them, hooman, and give me a taste”

Preheat oven to 180°C. Line 2 trays with baking paper.

Blitz the oats in a food processor until fine. Add the peanut butter, banana and herbs and blitz until combined.

Scoop out onto a lightly floured surface and cut “dough” into desired shapes (I used a large bone and little heart shaped cutters). Carefully place on the prepared baking paper, leaving a small space between each biscuit. Prick the large bone shaped biscuits with a fork.

Bake for 10-15 minutes or until golden brown. Allow to cool and then store in an airtight container for up to 3 weeks. Watch your canine companion enjoy!

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Adapted from ‘3-Ingredient Puppy Treat Recipe’ on CraftyMorning.com

Festive Chocolate Ginger Nut Cookies

These cheat’s festive cookies are cheap and easy, but look a million bucks! Choose your favourite decoration option, or make some of each.

Option 1: Mini Christmas Puddings
1 packet Arnott’s Ginger Nut Biscuits
100g dark chocolate, melted
20g white chocolate, melted
Original M&Ms (red & green)
Mini M&Ms (red)

Spread the melted dark chocolate onto your biscuits and let harden. Using a butter knife, spread the melted white chocolate onto the top of your cookies to look like custard. Top with M&Ms.

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Option 2: Glitzy Gold
1 packet Arnott’s Ginger Nut Biscuits
100g dark chocolate, melted
Gold cachous
Gold sugar crystals

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Option 3: Strawberry, Pistachio & Almond
1 packet Arnott’s Ginger Nut Biscuits
100g dark chocolate, melted
Slivered almonds
1 tablespoon pistachios, finely chopped
Dried strawberries, finely chopped

Spread the melted dark chocolate onto your biscuits and top with dried strawberries, almonds and pistachios.
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Recipe adapted from Better Homes & Gardens Magazine, Christmas 2015

Stained Glass Christmas Cookies

These gorgeous stained glass cookies are as fun to make as they are to eat! You can use any shaped cutters you like and could even join the cookies together to make a stained glass cookie wreath.

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Ingredients (makes approximately 50 cookies)
½ cup butter
½ cup sugar
1 teaspoons vanilla
1 teaspoon mixed spice
1 small egg
½ teaspoon water
1 ½ cups flour
¾ teaspoons baking powder

Hard/boiled lollies (I used Melbourne Rock Candy Bo Peep collection)
White chocolate, melted

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Method
Cream butter, sugar & vanilla using electric beaters until well combined. Add the egg and water and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.

Line 3 large trays with baking paper.

Roll out dough using a rolling pin until it is approximately 1cm thick. Use assorted cutters to cut out shapes from the dough, and carefully place them on the lined trays (no need to leave room for spreading as they don’t). Then line up the smaller cutter of the shape in the centre of each, and cut out the centre dough.

Preheat oven to 190-200°C  (180°C fan-forced).

Divide the hard lollies into colours and blitz them, one colour at a time, in a blender until they are fine crystals. Using a teaspoon, carefully sprinkle the crystals into the empty centres of the cookies ensuring that the centre is fully covered. Brush away any crystals not in the centre as these will discolour the cookies.

Bake cookies for 8-12 minutes, until lightly golden. Leave to cool on the baking trays for 5 minutes, before gently transferring onto a wire rack to cool completely.

Once they are cool, decorate by piping melted white chocolate onto the cookies.

Enjoy!

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Sugar cookie recipe adapted from ‘Alice & Lois.com’ – ‘The Best Valentine Sugar Cookies’
Design idea from Pinterest

Vanilla Bean Macarons

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I made these particular macarons to sit on top of my 21st birthday cake (and because I think no afternoon tea is complete without them!) Feel free to adapt the colours or flavours as you wish.

Ingredients (makes around 40 macarons, 20 paired)
Macaron shells
225g pure icing sugar
130g almond meal
115g egg whites
60g caster sugar
1g bicarb soda
A few drops of rose pink & violet food colouring

Vanilla bean filling
100g butter, softened
¼ cup milk
½  tblspn organic vanilla bean paste
4 cups icing sugar
Rose pink & violet food colouring

Method
Preheat oven to 150°C fan forced. Grease and line two large baking trays with baking paper.

Separately sift icing sugar and almond meal into medium bowls or over sheets of baking paper. Repeat process 3 times and re-weigh ingredients (I know this seems excessive but trust me, it’s worth it). You will need to top up the ingredients as you may have lost some in the sifting process. Sift icing sugar and almond meal into a bowl and repeat, ensure there are no lumps.

Whisk egg whites until doubled in size using electric beaters or an electric stand mixer. While still whisking, gradually add caster sugar and bicarb, whisking until mixture forms very stiff peaks.

Gently fold almond meal mixture into meringue using a spatula until incorporated.

Divide mixture into 2 bowls. Add food colouring (pink to one, purple to the other) one drop at time, stirring very gently with a spatula, until desired colour reached.

Spoon into a piping bag fitted with a 9mm round nozzle (approximately). Hold nozzle close to the baking tray and pipe 3cm diameter circles onto prepared trays – don’t make a circular motion àla soft serve. Tap the underside of the tray to allow macarons to settle and air bubbles to escape. If there is still a little peak on top, dip a teaspoon in water and use the back to smooth the surface. Repeat with other colour. 217929_10151403883896183_1104201680_n

Leave to rest for at least 20-30 minutes or until the macarons form a skin and the top is no longer shiny or sticky to the touch (this is VERY important as it will give your macaron its lovely ‘foot’).

Bake for 12 minutes. Remove trays from the oven and allow macarons to cool on the tray. They will still be soft at this stage but will firm up on cooling.

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To make the buttercream, cream the butter for 1-2 mins. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy).

Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet.

Halve the mixture and add a drop of rose food colouring to one half and a drop of violet colouring to the other.

Pipe a generous amount of buttercream onto half the macarons and sandwich with a second macaron.

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Recipe adapted from Callum Hann’s ginger macarons

Figolli (Maltese Easter Biscuits)

When we lived in Canberra, our lovely friends at Church would bring us some Figolli (traditional Maltese Easter biscuits) every Easter Sunday. As they were such a favourite with all of us, when we moved to Adelaide we decided that we couldn’t be without Figolli at Easter, and so we started making them ourselves.

This has just been our third Easter in Adelaide and I’m pretty confident that we’ve perfected them by now – consistently getting a rich buttery biscuit outside and perfectly chewy almond-citrus filling. We tend to to make ours round (although by all means use any shape you like) and decorate them simply with pastel icing and topped with an Easter egg. Do yourself a favour and try them!

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Ingredients
Pastry
400g plain flour, sifted
175g caster sugar
200g butter
2 egg yolks
Grated rind of ½ a lemon

Filling
300g icing sugar, icing
300g ground almonds
2 egg whites
Grated rind of 1 lemon
2-2½ teaspoons orange blossom water

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Method
In a food processor, blitz flour, sugar & butter until it resembles fine breadcrumbs.

Add egg yolks, lemon zest & sufficient cold water to bring together. Knead gently to form a smooth ball and then cover in cling film and refrigerate for 20mins.

Meanwhile, add the lemon zest, orange blossom water, egg whites & sugar to the ground almonds. Mix until combined.

Preheat oven to 180°C or 160°C fan-forced.

Roll pastry out to a 2-3mm thickness on a lightly floured surface. Cut out 2 of each shape (we used round & oval shaped cutters of varying sizes).

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Spread almond paste on one half and lay matching shapes on top, pressing the edges together.

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Bake for approximately 20 mins or until golden brown.

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Allow to cool before decorating with glacé icing & mini easter eggs or speckled eggs.

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Adapted from ‘The Food and Cookery of Malta’ (1999)

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Never-fail Chocolate Chip Cookies

I’ve been making these cookies for 10 years and they have never failed me. They’re so good in fact that I’ve never once strayed from this recipe – they have the perfect chewy texture and a rich, full flavour. Try and stop at one!

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Ingredients (makes approx. 48)
125g unsalted butter, softened
1 ¼ cups brown sugar, tightly packed
4 teaspoons vanilla essence
1 egg
1 ½ cups plain flour
½ teaspoon baking powder
2 cups chocolate chips

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Method
Preheat oven to 180°C (or 160°C fan-forced).

Place butter & sugar in a bowl & beat until light & creamy. Add vanilla & egg & stir to combine.

Stir in sifted flour & baking powder until just combined. Fold through chocolate chips.

Place teaspoonfuls of cookie mix on a baking tray lined with baking paper, allowing room for spreading.

Bake for 10-15mins or until pale gold, but still soft. Allow to cool on tray for 5 minutes before moving onto a wire rack.

Try not to eat them all at once! I believe that they will last up to a fortnight in an airtight container (although they’ve never lasted long enough for me to test this). Enjoy!

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Recipe adapted from ‘Macadamia & White Chocolate Chip Cookies’ by Caroline’s Kitchen.

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