Cookies Galore

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.

The Perfect Easter Cake

Wow, this year is flying by and it's Easter this weekend. It really is another perfect excuse to whip up some amazing treats and enjoy them with family and friends. One of my favourite Easter cake recipes is below - it's just divine. 

I top with dark chocolate ganache (recipe also below) and chocolate eggs, then serve warmed with cream or ice cream...heaven. Thanks to Rachel Allen and her book "Bake" for this recipe.

HAPPY EASTER! X

CHOCOLATE & VANILLA MARBLE CAKE

225g (8oz) butter, softened

225g (8oz) caster sugar

4 eggs

2 tsp vanilla extract

225g (8oz) plain flour

2 tsp baking powder

50ml (1 ¾ fl oz) milk

Scant 50g (2oz) cocoa powder, sifted

1.    Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of a 20cm (8in) diameter spring-form/loose-bottomed cake tin and line the base with greaseproof paper.

2.    Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

3.    Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.

4.    Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.

5.    Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to ‘marblise’ it. Don’t overmix or you won’t have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.

6.    Turn the cake out onto a wire rack and allow to cool.

DARK CHOCOLATE GANACHE

1/2 Cup double (thickened) cream

200g Dark chocolate

1.     Melt chocolate in microwave proof bowl or over pot with hot water.

2.     Heat cream in separate pot on minimal heat, until warmed through. Remove from heat and stir into melted chocolate. 

3.     Mix well until it combines and becomes glossy. Spread onto cake & top with mini chocolate eggs.