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9
9
Recipes continued
Chocolate Chip Cookies
Makes: about 30
Preparation: 15 minutes
Cooking: 10-15 minutes per batch
125g butter, softened
½ cup firmly packed brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1. Preheat oven to moderate (180°C/160
fan-forced). Grease and line baking trays
with baking paper.
2. Place butter, sugars and vanilla in a bowl.
Using the beaters, beat on Low speed
(1-2) until combined. Increase speed to
Medium/High (4-5) and beat until light and
creamy.
3. Add egg and beat until combined. Reduce
speed to Low (1-2). Add flour and
chocolate chips. Beat until combined.
4. Roll tablespoons of mixture into balls and
place onto prepared trays. Press lightly
with the back of a fork. Ensure that
the cookies are well spaced to allow for
spreading.
5. Bake cookies in batches for about 10 -15
minutes or until golden. Cool on trays.
Meringue kisses
Makes: about 24
Preparation: 30 minutes
Cooking: 30 minutes
1 egg white
¼ cup caster sugar
½ teaspoon white vinegar
2 teaspoons icing sugar
Whipped cream, to serve
1. Preheat oven to very slow (120°C/100°C
fan-forced). Grease baking trays and dust
with corn flour. Shake off excess.
2. Place egg white in a small bowl. Using the
balloon whisks, beat on High speed (5-6)
until soft peaks form. Gradually add the
caster sugar and vinegar. Continue beating
until sugar dissolves. Fold in sifted icing
sugar.
3. Spoon the mixture into a piping bag fitted
with a small star shaped nozzle. Pipe
small meringues (about 1.5cm) onto the
prepared baking trays.
4. Bake for about 30 minutes or until crisp
and dry. Cool meringues on trays.
5. Sandwich cooled meringues with with
chantilly cream (recipe on page 12), basic
butter cream (recipe on page 12), or
chocolate ganache (recipe on page 12)
Tip: If you do not have a piping bag, use two
teaspoons to spoon rounds of meringue
mixture onto prepared trays.
.
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