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27
bowl as necessary. End with the final third of
the dry. Chill dough for at least one hour.
When ready to bake, preheat oven to 175°C.
Line two baking sheets with parchment paper;
reserve.
Using a small cookie scoop (1½ tablespoons,
measure the chilled dough and place on a
cookie sheet, leaving about 5cm between each
cookie. Bake until edges of the cookies are
lightly golden, about 10 to 15 minutes.
While cookies are baking, make the icings. Put
the sifted confectioners’ sugar, 2 tablespoons
of the corn syrup, vanilla extract and ¼ cup
water in the bowl of the Cuisinart
®
mixer.
Attach the chef’s whisk. Begin mixing by
slowly increasing to Speed 5 until ingredients
are smooth and incorporated. Using a small
offset spatula, ice half of each cooled cookie.
Add cooled chocolate, 1 tablespoon of corn
syrup and 1 tablespoon of water to remaining
icing. Mix at Speed 5. If necessary, add
additional water 1 tablespoon at a time until
smooth and glossy. Spread chocolate icing on
the other half of each cookie.
Allow cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g
• fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg
• calc. 12mg • fibre 0g
Power Cookies
With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1 medium banana, broken into 2cm pieces
2 tablespoons chia seeds
1
/
3
cup almond butter
1 teaspoon pure vanilla extract
2 cups rolled oats
½ cup chopped almonds
½ cup tart dried cherries
½ cup carob chips
Preheat oven to 175°C. Line two baking trays
with parchment paper; reserve.
Put the banana pieces into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to soften, about 20 seconds.
Increase speed to 6 and mix until completely
broken up, about 1 minute. Add chia seeds
and mix until incorporated, about 30 seconds.
Add the almond butter and vanilla extract and
mix until incorporated, about 30 seconds
Decrease speed to 2 and add oats in batches.
Mix until incorporated and add almonds, dried
cherries and carob chips in batches.
Using a small cookie scoop (4cm), drop batter
onto lined baking trays. Gently press down
with a fork to flatten, re-forming if they break
apart.
Bake until golden and slightly firm, 12 minutes.
Remove from oven and cool in pan; transfer to
a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 93 (42% from fat) • carb. 12g • pro. 3g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 4mg
• calc. 29mg • fibre 2g
Fudge Brownies
These rich, fudgy brownies are for
true chocolate lovers.
Makes 24 brownies
Nonstick cooking spray
16 tablespoons (2 sticks) unsalted butter,
cut into 2cm pieces
180g
unsweetened chocolate, chopped
60g bittersweet chocolate, chopped
1 tablespoon cocoa powder
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour
¼ cup cake flour, not self-rising
1 teaspoon kosher salt
¾ cup bittersweet chocolate chips
Preheat oven to 190°C. Coat a 33 x 23cm
baking pan with nonstick cooking spray; line
with parchment paper or aluminum foil leaving
a 2cm overhang on either side.
Put the butter and chocolates into a heatproof
bowl and place over a pot of simmering water.
Once both are completely melted, stir in the
cocoa powder and set aside to cool to room
temperature. Reserve.
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