A friend of ours recently proclaimed that “Surely no-one has all the ingredients necessary for a cake at all times!” I kept quiet about the my stash of my favourite cake mix and answered with a resounding, “Yes, cake recipes usually require so much butter! It is rare that I’ll have a full stick of butter on hand.”
I didn’t lie, I often don’t have enough butter for a full recipe which is how this chocolate chip cookie recipe came about. My sweet tooth demanded some chocolatey-goodness so I took a recipe I’d been meaning to try for a while, made some adjustments (replacements and halving the recipe) and I won’t look back! I’ve made fairly good chocolate chip cookies before but everyone that tasted one of my latest creations has been demanding more of this version. It is the perfect balance of sweet, salt and crispy-ness with a gooey centre.
- 2 cups cake flour minus 2 table spoons
- 1 ½ teaspoons baking powder
- pinch of salt
- 160 g unsalted butter, softened
- 1/2 cup treacle sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 90 g dark chocolate slab, roughly chopped into chunks
- Cream butter and sugars until light and fluffy.
- Add the egg and vanilla extract. Mix well.
- Mix in the dry ingredients with electric beater. Add the chocolate chips last.
- Cover the dough in cling wrap and refrigerate for 4 – 24 hours.*
- Preheat your oven to 180 degrees.
- Roll the dough in your hand to make small balls approximately 3 cm in diameter and press then down slightly on a prepared baking tray (baking paper sprayed with Spray & Cook). I made two batches and the ones I didn’t press down were smaller, thicker and wasn’t as crispy.
- Bake biscuits for approximately 15 – 20 minutes.
- Let biscuits cool on a cooling rack before serving.
* I haven’t tested this yet, but apparently the longer you refrigerate the dough the better the results are.
Mine made about 11 cookies (It is possible that I ate more than one cookie’s weight in raw dough though)
I love a good flaky milk tart so it should come as no surprise that these Portuguese custard tarts have a special place in my heart. There is no better reward after biting through the flaky butter pastry than the rich, creamy custard filling. Just thinking about it makes my mouth water! Traditionally you do need to use a cook’s blowtorch to caramelise the icing sugar but I’ve managed to get away with the oven grill.
- 200g all butter puff pastry
- 4 egg yolks
- 75g caster sugar
- 50g plain flour
- Vanilla extract
- 300ml full cream milk
- 1 tbsp butter
- 2 tbsp icing sugar
- Preheat the oven to 200*C and prepare a small muffin case with spray and cook.
- Roll out the puff pastry according to packet instructions and cut twelve circles slightly larger than the muffin base. Do allow for some shrinkage. Carefully place each cutout in the pan.
- Line with baking paper and bake for 15 minutes with baking beans or rice if you don’t have any.
- Remove the baking beans and paper and bake the cases for a further 5 minutes.
- Whisk the egg yolks, caster sugar, flour and vanilla extract together in a heat proof bowl.
- Bring the milk to the boil and then whisk it into the egg mixture. Pour it back into the pot and bring to the boil whilst whisking.
- Remove it from the heat once it starts boiling and pour into a cool bowl. Dot with butter and allow to cool.
- Once cooled, mix well and spoon the mixture into the pastry cases. Dust with icing sugar and then caramelise the tops with a cook’s blowtorch or grill in the oven (keep a watchful eye on your precious bites as they burn easily).
- Devour once the custard has cooled to avoid burning the roof of your mouth.
Turkish Delight really is one of the easiest sweet treats to make-if you can boil water and measure ingredients you really can’t fail. It can also make an incredibly nice hostess gift and if you’re feeling extra indulgent why not cover a few pieces in chocolate? Yum!
- 500 ml sugar
- 75 ml cornstarch
- 200 ml water
- 40 ml granulated gelatine
- 50 ml warm water
- Pink/Red dye (I used liquid)
- 3 tbs Rosewater
- Spray and Cook
- 3 tbs icing sugar
- 1 tbs cornstarch
- Add the cornflour and sugar to 200 ml boiling water and stir until all the sugar evaporates.
- Dissolve the gelatine powder in 50 ml hot, but not boiling, water and add to the sugar mixture and stir it in.
- Add the rosewater and a few drops of colouring (aim for a medium pink shade).
- Spray a heat proof tin/casserole approximately 16 x 16 cm with the spray and cook before pouring in the mixture.
- Leave to cool before placing in fridge for 4-6 hours until completely set.
- Once set use a smooth sharp knife to cut the turkish delight into equal pieces. Dip the knife into boiling water to make it easier.
- Mix the icing and cornflour together in a plastic container with a lid.
- To loosen the turkish delight place the container in warm water for a few seconds. The edges will start to melt making it easy to lift out. Place immediately into the icing sugar and close the lid and shake until it is completely covered.
- Store it in the fridge.