Island Cookies

It’s been a while between posts, hasn’t it? Life’s gotten busy lately. But I have managed to find the time to squeeze in some baking and to have a play with the ice cream maker, at which I have had some success. I suppose it isn’t much of a consolation to know that I’ve got a few recipes here just waiting for me to create the posts, either.

Hopefully this recipe will help. It comes from my favourite cookie cookbook, Best-Loved Cookies, that I found in the North Melbourne newsagent a number of years ago. I recently made these for my mother the last time she visited. Mum loves macadamia nuts and always misses out on my baking because she lives interstate. She loved this variation of the chocolate chip cookie.


1 & 2/3 cups plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

190g butter, chopped and softened

3/4 cup packed brown sugar

1/3 cup caster sugar

1 tsp vanilla extract

1 large egg

1 & 3/4 cups milk chocolate chips

1 cup flaked coconut

3/4 cup chopped macadamia nuts

Preheat oven to 190C oven. Line biscuit trays with baking paper.

Combine flour, baking powder, baking soda and sift together into a bowl. Add salt and set aside.

Use an electric mixer to beat the butter, sugars and vanilla extract in a large bowl until creamy. Beat in egg until combined. Gradually beat in flour mixture. With a wooden spoon, stir in choc chips, coconut and macadamia nuts until well combined.

Drop a slightly rounded tablespoon of cookie dough onto the prepared tray.

Bake in preheated oven for 8 – 11 minutes, or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely.

Cranberry, Kiwi & Sesame Biscuits

This recipe makes about 20 biscuits and they can be stored for about 5 days in an airtight container.

Cranberry, Kiwi & Sesame Biscuits

100 g unsalted butter
½ cup brown sugar, firmly packed
2 tbsp. golden syrup
1 tsp. bicarbonate of soda
1 ¼ cups plain flour, sifted
¼ cup sesame seeds
⅔ cup dried kiwifruit, finely chopped
⅔ cup craisins

 

Preheat oven to 180C. Line 2 large baking trays with baking paper.

Place roughly chopped butter, sugar, golden syrup and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 2- 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes to cool slightly.

In a large bowl combine oats, flour and sesame seeds. Pour over butter mixture, add kiwifruit and craisins and stir until well combined.

Roll tablespoonfuls of the mixture into balls and place 5cm apart on the prepared trays. Use a fork to flatten them just a little.

Bake in the oven for 8 minutes or until golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely