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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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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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

Elsa’s Snowflake Cookies

These beautiful snowflake cookies look like something Elsa from Frozen would make, and are a fantastic way to get your kids involved in the kitchen. These are perfect for Christmas or for a Frozen themed Birthday party.

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Ingredients (makes around 40 cookies)
Equipment:
1 large snowflake cookie cutter
1 small snowflake cookie cutter

For the 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

To decorate:
Blue hard lollies (we 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 the large snowflake cutter to cut out snowflakes from the dough, and carefully place on the lined trays (no need to leave room for spreading as they don’t). Then line up the smaller cutter in the centre of the large snowflake to cut out the dough – you can either bake these little snowflakes as cookies or put them back into the dough to cut out more large snowflakes.

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

Blitz blue hard candy 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 the cookies 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.

Xmas Reblog: Christmas Crinkle Cookies!

Gosh these are good. So good in fact that I’m reblogging them and I STRONGLY urge to make yourself a batch, stat! You can thank me later…

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Ingredients (makes approx. 36 cookies)
100g butter
1 ½ cups brown sugar
1 tspn vanilla extract
2 eggs
100g dark chocolate, melted
1 ¼ cups flour, sifted
2 tspns baking powder, sifted
¼ cup cocoa, sifted
1 tablespoon red food colouring (depending on strength & desired colour, mine could have been a bit redder)
150g extra dark chocolate, roughly chopped
¼ cup sugar
¼ cup icing (powdered) sugar

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Method
Place butter, brown sugar & vanilla in a large bowl and beat with an electric mixer for 3-5mins or until light and well combined. Add eggs one at a time, beating well after each addition. Add the melted chocolate and beat until combined. Slowly add the flour, baking powder, cocoa and food colouring and beat until a smooth dough forms.

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Fold through the chocolate chunks and refrigerate, covered, for an hour.

Preheat oven to 160°C fan-forced. Roll dessert spoons of the dough into the white sugar, shape them gently into balls and then toss in icing sugar. Place them on lined baking trays allowing plenty of room for spreading.

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Bake the cookies for 12-14mins or until the surface is cracked and the edges are slightly crispy. Don’t worry if the centre of the cookies looks undercooked, it will harden while cooling and be deliciously chewy. Enjoy!

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Adapted from the Red Velvet Crackle Cookies recipe in the Donna Hay Magazine Dec/Jan 2014

 

Brown Sugar Pecan Praline Cookies

These cookies are soft and buttery, topped with a brown sugar frosting & crunchy pecan praline. I made these ready for having with tea & coffee at out ‘Chrisgiving’ celebration tonight and I must say I am pleasantly surprised – they are very more-ish and feel appropriately Thanksgiving-y.

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Ingredients (Makes around 35-45 cookies)
For the cookies
250g butter, softened
½ cup white sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
2 cups plain flour
½ tsp baking soda
½ cup finely chopped pecans

For the praline
1 cup pecans
½ cup white sugar
2 tablespoons water
For the icing
1 cup packed brown sugar
½ cup milk
1 tbsp butter
2 cups icing sugar, sifted
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Method
In a large bowl, beat together butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

Add the flour and baking soda and beat until combined. Gently stir in the chopped pecans.
Cover the dough in cling wrap and refrigerate for at least 30mins.
While the dough is chilling, make the pecan praline. To make the praline, combine all ingredients in a frying pan over a moderate heat and stir well. Continue to stir as the water evaporates and the pecans become covered in white sugar. Continue stirring as the sugar melts to form a toffee around the pecans. Once all of the almonds are coated in toffee, pour onto a tray lined with baking paper to cool. Once cool, cut up with a knife or blitz in a food processor to make a fine crumb.
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I then blitzed these in the food processor for a few seconds to get a finer crumb
Preheat the oven to 160°C fan-forced. Line 3 large baking trays with baking paper. Shape dough into roughly golf-ball sized balls, flatten them with the palm of your hand and place them approximately 4cm apart on the lined baking trays.
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Bake for 10-15 mins or until fully cooked and lightly browned at the edges. Cool for 10 mins on their trays before transferring to a cooling rack.
To make the icing combine brown sugar and milk in a small saucepan over a medium heat. Bring to a boil and boil for approximately 3 mins, stirring constantly. Remove from the heat and stir in butter.
Add in the icing sugar and beat with an electric mixer until smooth. If the frosting is too thin, add more icing sugar (but leave it for a few minutes before doing this as it will thicken over time). If too thick, add more milk.
Spread icing on each cookie and top with praline. Let the icing set fully before storing in an airtight container. Enjoy!
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Adapted from ‘Brown Sugar Pecan Cookies’ from The Recipe Rebel

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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