chewy chocolate chip cookies
ingredients: 125g butter,1cup brown sugar, 3/4cup caster sugar,1 egg, 1cup SR flour,3/4cup plain flour,1tsp baking powder,1 block of milk chocolate
method: pre heat oven to 160°C. melt butter over a gentle heat, then set aside to cool slightly. In a mixing bowl combine the sugars and then add the butter, Mix well and add the lightly beaten egg, add the flour and baking powder mix until combined. Roughly chop the chocolate and add to the mix. Place tablespoonfuls onto a backing tray lined with baking paper allowing enough room for spreading. Bake for 12 minutes or until lightly coloured on the top. Allow to cool for a few minutes before transferring to a baking tray or eating. Cookies are most delicious eaten while still warm, or if saving for later they can be microwaved for 40 sec to regain their chewy texture.
Maple syrup Banana Bread
ingredients; 2 cups self-raising flour, 1/4 cup brown sugar, 2 free range eggs, 1/4 cup maple syrup, 3 ripe bananas,1/3 cup milk, 2 teaspoons cinnamon, 1/4 cup chopped walnuts, 1/4 cup melted butter, 2 tablespoon olive oil
Method; Add all dry ingredients to a mixing bowl and combine then add lightly whisked eggs and the remaining ingredients. Pour mix into a bread loaf tin lined with baking paper and cook at 180°C for 45 minutes or until cooked through.
sweet short crust pastry
125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour
3 eggs lightly whisked, 180 ml golden syrup,100g brown sugar,50g butter,195g roughly chopped pecans
to make the pastry,place the butter,eggs,icing sugar and ground almonds in an electric mixer with the paddle attachment and beat until smooth. Add the flour a little at a time. stop mixing as soon as it has incorporated. transfer the mixture to a lightly floured surface and shape into a disc then wrap in plastic film and refrigerate for 1 hour or overnight. remove from the fridge 30 minutes before using if left over night.
roll out the pastry on a lightly floured work surface until 4mm thick, then gently fold over the rolling-pin and transfer over a 30 cm tart tin with a removable base. gently press into the tin and trim excess with a sharp knife. prick the pastry with a fork and place back into the refrigerator for 30 minutes.
pre heat the oven to 200°C, to make the filling, place butter,sugar and golden syrup in a small saucepan over a low heat cook stirring until butter has melted and mixture is smooth. set aside to cool slightly then add the eggs and vanilla, whisk to combine. stir in the pecans and pour into the pastry case. bake for 35-40 minutes or until pastry and filling are golden. Allow to cool to room temperature before serving with cream.
The pastry recipe is borrowed from Manu Feidel i find this is the nicest and easiest pastry recipe to use.
STICKY DATE PUDDINGS
210grams pitted dates,250mls water,1 teaspoon bicarbonate soda, 100grams butter softened,2 eggs,135grams brown sugar,1 cup SR flour
combine the dates and water in a pan and bring to a gentle simmer for 5 minutes, turn off the heat and add the bicarbonate soda, stir through and put aside. in a kitchen mixer cream the butter and sugar until soft and pale, add the eggs and flour and mix until combined. stir through the date mixture. in a well greased muffin tray spoon in the mixture only filling 1/2 way to allow for rising. serve warm topped with the caramel sauce and vanilla ice cream.
150grams butter,250ml cream,265grams brown sugar
combine all of the ingredients in a sauce pan and bring to the boil, simmer for 5 minutes or until slightly thickened. pour over puddings.