So we're back after a fantastic trip to Queenstown - more about that in next week's blog!
In the meantime, fancy whipping up a batch of cookies this weekend? These are courtesy of Australian Chef, Bill Granger - they are perfect for kids lunchboxes and adults too! I've altered the recipe slightly by adding chocolate chips, you can add milk/white or dark or just stick with the raisins alone (use 175g if doing this).
Enjoy TPB X
OATMEAL, RAISIN & CHOCOLATE COOKIES
150g unsalted butter, softened or use 150g reduced fat spread if you prefer
225g soft brown sugar
1 egg beaten
2 teaspoons vanilla extract
125g plain flour
1 teaspoon baking powder
pinch of salt
235g rolled oats (regular porridge oats)
75g raisins
100g milk chocolate chips
1. Preheat oven to 180c. Line 3 baking trays with baking parchment.
2. Cream butter & sugar together until fluffy & smooth. Add the egg & vanilla extract & beat until smooth.
3. Sift the flour, baking powder & salt into the bowl and mix together. Add the oats & raisins & stir together.
4. Roll tablespoons of the mixture into bowls & place on the baking trays. Flatten the balls with a fork. Bake for 20 mins or until pale golden.
5. Let them cool on tray for 5 mins before transferring to a wire rack to cool further.
Okay then, so it's the big day for an unsuspecting couple tomorrow and what better way to celebrate than with some delicious and delectable delights!
If you can, use real vanilla extract in baking. It is a bit more expensive but you really will taste the difference when biting into the buttery crumb of a melting moment, or as they call them here in New Zealand.... a Yo-Yo.
VANILLA PINK MELTING MOMENTS
This tasty recipe has been adapted from the Chelsea Sugar website. Thanks Chelsea!
250g butter, softened
1 teaspoon vanilla extract
1/2 cup icing sugar
3/4 cup cornflour
1 & 1/2 cups plain flour
1. Set the oven to fan bake 160oC, and line 2 trays with baking paper.
2. Cream butter, icing sugar and vanilla until light and fluffy. Add in sieved cornflour and flour. If using your hands, gather into a large ball and try not to handle the dough too much - the butter will start to melt.
3. Using a teaspoon and the palm of your hand, shape into small balls and line on the tray. Press down onto the balls with the back of a fork, denting them slightly.
4. Bake for 15-20 minutes until golden brown, set aside on a wire rack to cool.
PINK BUTTER CREAM ICING
50g butter, softened
3/4 cup icing sugar, sieved
A couple of drops of milk (may not be needed)
1 teaspoon vanilla extract
A couple of drops of red food colouring
1. Combine the butter and icing sugar until fluffy, add the vanilla, beat again then slowly add the red colouring until you have your desired colour. Remember to add it slowly, even if it doesn't look like much you can always add more but you can't remove it!
2. Using a palette or flat knife, spread one side of the biscuit base with the butter cream icing and top with a biscuit lid.
3. Roll sides of biscuit in pink sprinkles. Repeat until all biscuit bases are filled, topped and rolled.
4. Store in an airtight container for up to 3 days.
I also made these tasty morsels this afternoon - they go by the name of "Lime & Toasted Coconut" cupcakes. You can order them directly from The Passionate Baker by emailing rebecca@thepassionatebaker.co.nz
I know you'd all love the recipe, but shhhh it's a secret - for now anyway. ;)
Enjoy the Royal Wedding!
