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16
PAge heAder.....
RECIPES
ALMOND SHORTBREAD CRESCENTS
Makes about 30
INGREDIENTS
250g butter, softened
½ cup caster sugar
2 ¼ cups plain flour
1 cup flaked almonds
Pure icing sugar, for dusting
METHOD
1. Preheat oven to 120° no fan (140°C with
fan). Line two baking trays with baking
paper.
2. Combine butter and sugar in a bowl.
Beat on speed 10 for 8-10 minutes or
until very thick and creamy.
3. Reduce to speed 2 and gradually add
flour. Mix until well combined. Stir
through almonds.
4. Shape tablespoon amounts of shortbread
mixture into crescent shapes. Refrigerate
10 minutes.
5. Bake in preheated oven for 30 minutes.
Cool on trays.
Serve dusted with icing sugar.
TIP
When adding the flour, if the mixture
starts to go up the beaters increase
speed.
TRIPLE CHOC COOKIES
Makes approximately 35
INGREDIENTS
180g butter, chopped
150g dark chocolate, chopped
1 ½ cups plain flour
¾ cup cocoa powder
1 ½ cups firmly packed brown sugar
3 x 60g eggs, lightly beaten
200g dark chocolate, chopped
METHOD
1. Pre-heat oven to 180°C no fan (160°C
with fan). Line 2 baking trays with
baking paper.
2. Melt butter and first lot of chocolate in a
small saucepan over a low heat, stirring
constantly until smooth. Allow to cool
slightly, mixture should still be warm.
3. Combine sifted flour, cocoa powder and
sugar into a large bowl. Mix on speed
4-5 adding chocolate mixture and eggs.
Mix until combined scraping sides if
necessary.
4. Stir through chopped chocolate until
combined.
5. Spoon rounded tablespoons of mixture
onto baking trays and press down
slightly. Allow room for spreading.
6. Cook in batches for about 20 minutes or
until firm to touch. Allow to cool on trays
for 1 minute before transferring to a
wire rack. Repeat with remaining cookie
dough.
TIP
If mixture starts to go up beaters
increase speed.
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