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

Marshmallow Pecan Cookies

These cookie sandwiches are best served with a mug of creamy hot chocolate.  Straight after baking, the pecan cookies are quite crunchy, but by the next day they soften to a slight chewiness.

When toasting the marshmallows under the grill, be sure to keep an eye on them, as you want the mini marshmallows to soften and brown just a little.  If they brown too much the marshmallow will taste unpleasantly burnt.

Marshmallow Pecan Cookies

185 g butter, chopped, softened
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 egg
1 cup self-raising flour
1 ¼ cups plain flour
½ cup pecans, coarsely chopped
1 cup mini marshmallows

Preheat oven to 170C. Line 2 baking trays with baking paper.

Using an electric mixer, beat the butter and sugar in a large bowl until pale and creamy. Add vanilla and egg and beat until well combined.

With a spatula, fold combined in sifted flours until just combined. Add pecans and fold in until combined.

Roll level tablespoonfuls of the mixture into balls. Place 4cm apart on a prepared tray. Press to flatten slightly. Bake for 12 minutes, or until lightly browned. Remove from the oven.

Turn half the cookies over and top with 12 or so marshmallows. Put cookies under a medium grill for 3 – 5 minutes, until softened.

Top with remaining cookies and press gently together. Set aside to cool.

Chocolate Chip Cookies

Chocolate chip cookies are classic.

This is a simple and straight forward recipe that makes a good looking cookie.  It only makes around 25 cookies or so depending on how big you make them, but sometimes you just don’t need a batch of forty or sixty cookies.

Chocolate Chip Cookies

125 g unsalted butter, chopped and softened
⅓ cup brown sugar, lightly packed
⅓ cup caster sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups self raising flour
1 cup dark choc bits

Preheat oven to 180C. Line a baking tray with baking paper.

Place butter, brown sugar and caster sugar in a small bowl.  Using an electric mixer, beat until light and creamy.  Add egg and vanilla and beat until well combined.

Transfer cookie mixture to a large bowl. Sift over flour and using a wooden spoon mix until combined. Add choc chip and mix until combined.

Place dessertspoonsful of the mixture, 4cm apart, on the prepared tray.

Bake in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.