Category: Biscuits

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Recipe

Makes 24

Time: 1 hour

Ingredients

  • 120g unsalted butter
  • 100g light brown sugar
  • 75g caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • 100g milk chocolate chips
  • 70g chopped hazelnuts
  • 120g Nutella (or other chocolate hazelnut spread)

Method

  1. Line two baking trays with baking paper. Pre-heat the oven to 180C.
  2. Put the butter and sugars into a bowl and beat with a wooden spoon until smooth and creamy.
  3. Add the salt, egg and vanilla and beat again until smooth.
  4. Add the flour, baking powder, chocolate chips, and chopped hazelnuts and mix again to make a smooth dough. (If the dough is looking soft you can place the dough in the fridge for 1 hour to firm up before the next step).
  5. Divide the mixture into 24 equal pieces (mine were about 30g each) and roll each bit into a ball. Place them on the lined baking trays, spaced apart enough so they have room to spread.
  6. Bake for 7-10 minutes until just starting to go golden brown. Allow to cool and then enjoy!

Thanks for reading!

Emma x

Brookies

Brookies

Recipe

Makes 12

Time: 1 hour

Ingredients

For the brownie layer

  • 120g dark chocolate
  • 170g butter
  • 300g caster sugar
  • 3 eggs
  • A large pinch of salt
  • 2 tbsp cocoa powder
  • 135g plain flour

For the cookie layer

  • 113g butter
  • 70g caster sugar
  • 70g light brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • A large pinch of salt
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Begin by making the brownie layer. Put the chocolate and butter into a glass or metal bowl and place over a pan of gently simmering water.
  3. Once melted take the bowl off the heat and stir to combine the melted butter and chocolate. Add the caster sugar and eggs and whisk to combine.
  4. Add the salt, cocoa and flour to the mixture and whisk again until smooth. Pour the mixture into the lined tin, making sure it’s in an even layer, and set to one side while you make the cookie layer.
  5. Put the butter into a plastic bowl and microwave in 20 bursts until melted. Add the sugars, egg, vanilla and salt and whisk together until smooth.
  6. Add the flour and bicarb to the mixture and stir again to make a soft dough. Then add the roughly chopped chocolates and stir until they’re evenly mixed through the dough.
  7. Take spoonfuls of the cookie dough and dot it over the brownie mixture (it’ll be tricky to get a full even coating as the cookie is firmer than the brownie mix, so just do the best you can at putting enough cookie dough to cover the majority of the brownie mixture).
  8. Bake the brookies in the oven for about 25-30 minutes until the cookie mixture has spread and is golden brown. Leave to cool, cut into 12 slices and enjoy!

Thanks for reading!

Emma x

Easiest Ever Triple Chocolate Cookies

Easiest Ever Triple Chocolate Cookies

 

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 50g milk chocolate
  • 50g white chocolate

Method

  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Roughly chop the milk and white chocolate and then stir it into the dough so it’s well distributed.
  6. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). The portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  7. Sprinkle each with a little sea salt and then bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

Coffee and Caramelised White Chocolate Cookies

Coffee and Caramelised White Chocolate Cookies

So last week I did a post on how to make yourself some delicious caramelised white chocolate – now it’s time to know how to use this ingredient in your baking! These cookies are really easy to make and can be frozen as a dough, so you can make a huge batch and then just bake them as and when you want so you always have fresh cookies! (And who doesn’t always want fresh cookies?) If you’re a bit short on time you don’t have to use caramelised white chocolate, this also works really well with normal white chocolate. That said, I would recommend giving the caramelising process a go if you can because it brings a new flavour dynamic which is well worth the effort!

In other news I’ve just moved into my student house for the year which is really exciting because I now have a gorgeous kitchen to cook in all year round! It’s gonna take a little while to find my bearings and get everything sorted, but hopefully I’ll soon start getting out some content from there so keep an eye out for that – and as always any requests just throw them my way!

Recipe

Makes 12

Time: 2 hours (plus chilling time)

Ingredients

  • 170g White chocolate (30-32% cocoa solids), roughly chopped
  • 105g Unsalted butter
  • 1 ½ tbsp Instant coffee granules
  • 200g Plain flour
  • 1/2 tsp Salt
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • 100g Light brown sugar
  • 75g Caster sugar
  • 1 Large egg
  • 1 Large egg yolk
  • 1 tsp Vanilla bean paste (or vanilla extract)
  • Flaked sea salt, for sprinkling

Method

  1. Begin by making the caramelised white chocolate. Pre-heat the oven to 120˚C. Spread the roughly chopped white chocolate on a shallow baking tray lined with baking paper and put it into the oven for around 10 minutes.
  2. Take the tray out, stir the white chocolate with a spatula until evenly mixed and then put it back into the oven. Repeat this mixing every 10 minutes for the next 30-50 minutes until golden and caramelised.
  3. Leave the caramelised chocolate to set on the baking paper. (It can then be wrapped in baking paper and stored like this for up to 2 months if you don’t want to use it straight away).
  4. Now start making the cookies. Put the butter into a small pan and melt it gently over a medium heat. Once melted add the coffee and stir until dissolved. Then leave this to one side until needed.
  5. Next mix the flour, salt, baking powder, and baking soda in a bowl.
  6. In a separate bowl whisk together the butter, sugars, egg, egg yolk and vanilla until fully combined. Add the flour mixture to these wet ingredients and stir with a wooden spoon until a smooth dough starts to form.
  7. Break the caramelised white chocolate into pieces and add it to the dough.  Then mix everything together until the dough is smooth and the chocolate is incorporated. Wrap the dough in cling film and then leave it to chill in the fridge for at least 4 hours.
  8. Pre-heat the oven to 180˚C and line a couple of baking trays with baking paper.
  9. Roll the dough into 60g balls and place them on the lined baking trays, making sure they’re spaced out by a couple of inches to prevent them from spreading into each other during baking.
  10. Sprinkle the cookies with a little sea salt and then bake in the oven for 15-18 minutes until golden brown and starting to crisp around the edges. Leave the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely. These will keep in an air-tight container for up to 5 days. Enjoy!

Thanks for reading!

Emma x

 

Choco-nana-offee Rocks

Choco-nana-offee Rocks

Ok, so I know these look more like something from a sci fi film than something from the kitchen, but bare with. As you know I’ve been trying out the ‘healthy’ lifestyle to help me get some consistency back in my life, however, even the healthy eaters need some comfort food sustenance every now and then. This started as all things do, with good intentions. “I’ll just make a chocolate cookie” I said to myself. Innocent enough. Little did I know that by the time I’d finished I’d end up with a bubbling tray of molten salted caramel, dotted with floating bananas, and sandwiched between two layers of warm chocolate cookie-shortbread. Eyo.

That said, I have no regrets! This was 100% about food to feed the soul and boy did it do that. I know it’s not traditional in the food blogging-sphere to see things that look less that perfect. Even rustic home food is preened and touched up to get the perfect shot these days, however when getting these out of the pan it was clear there was no hope in making them look beautiful. But hey, looks aren’t everything, right? Whop them on a board, snap a few shots and then make the most of the best bit – the eating!

After some time in the fridge these work really well as on-the-go bars, however they do become a bit more gloopy and unpredictable the warmer they get. I think this is because the shop-bought caramel I used for the filling was more of a pouring-consistency than a block one, which had both ups and downs. On the one hand it made for the ultimate gooey masterpiece, on the other it was a bit hard to handle. Therefore I’ve found these bars work at their best as a deconstructed splat in a bowl – looks: 0, taste: 10. Alternatively you could make your own caramel or find a thicker one so you can actually slice these into nice, neat squares… But seriously though, if you’re looking for comfort food in a bowl, this is your guy!

Just one last note – the name. Yeah… um… wasn’t sure how to christen these as there was so much going on in them and for something so much about the taste a long description of it’s component parts seemed too resturant-like. Hence choco-nana-offee rocks. Quick, to the point, leaves more time for the eating. Any other ideas welcome though!

Recipe

Makes roughly 16 squares/rocks/blobs

Time: 1 hour

Ingredients

  • 340g Butter
  • 220g Caster sugar
  • 240g Icing sugar
  • 1 tbsp Vanilla bean paste (or vanilla extract)
  • 490g Plain flour
  • 55g Cocoa powder
  • 400g Caramel sauce (I used 1 can of Carnation’s caramel)
  • 1 Banana
  • A large pinch of Salt

Method

  1. Pre-heat the oven to 180˚C and line a baking tray with butter and baking paper.
  2. Beat together the butter and sugar with a wooden spoon until smooth and creamy. Then mix in the vanilla and icing sugar until smooth. Finally mix in the cocoa powder and flour until a dough has formed.
  3. Split the dough in half and wrap one half in cling film and put it into the fridge.
  4. Take the other half of dough and press it into the base of the tin to fill it evenly. Bake the base in the oven for around 15 minutes until starting to to look baked on top.
  5. Pour the caramel over the base and then scatter over the chopped bananas in an even layer. Finally sprinkle over the remaining dough in a sort of crumble. Return to the oven and bake for another 20-25 minutes until the topping is crispy and the caramel is bubbling.
  6. Take the tray bake out of the oven and leave it to cool to room temperature. Then put it into the fridge until set (about an hour should do it).
  7. Cut the traybake into 16 squares (or blobs) and enjoy!

Alternatives

Another great thing with these squares is that you can try all sorts of different swaps and alterations to make them perfect for you! Why not try…

  • Swapping 100g of the butter with 100g of nut butter (like peanut butter) to get a nutty biscuit top and bottom?
  • Swapping the cocoa powder for 70g Plain flour to make vanilla flavoured dough?
  • Adding fresh berries instead of bananas?
  • Adding 50g chopped chocolate to the dough to make it chocolate chipped?

Thanks for reading

Emma x