Nutty Chocolate Clusters June 28, 2009

I bought this book “Everyday Chocolate – A Collection of over 100 essential recipes” from Popular quite sometimes back. It is partiall successful because I didn’t add in the white chocolate as I bought the wrong type. It should be in bar white chocolate instead of white chocolate chips as it is very difficult to melt. Anyway, it tastes nice even though without the white chocolate. I did toast the hazenuts before chopping into pieces. My elder son said that it would taste better in put in the fridge. So I put some in the fridge and bring some for my colleagues to try it.

 

Ingredients :

175g white chocolate

100g digestive biscuits

100g chopped macadamia or brazil nuts (use hazenuts)

175g plain chocolate

 

Methods :

1. Line a baking sheet with a sheet of baking parchment. Break the white chocolate into small pieces and melt in a mixing bowl set over a saucepan of gently simmering water.
2. Break the disgestive biscuits into small pieces. Stir the biscuits into the melted chocolate with the chopped nuts.
3. Place heaped teaspoons of the chocolate cluster mixture onto the prepared baking sheet. Chill until set, then carefully remove from the baking parchment.
4. Melt the plain chocolate and cool slightly. Dip the clusters into the chocolate, letting the excess drip back into the bowl. Return to the baking sheet and chill until set.

Oatmeal Coconut Cookies June 14, 2009

It has been quite sometime that I did not bake anything. Firstly I was busy with my sons exam and secondly I am lazy too. Hehehe……. I ever told my friends that I need to have the mood to bake otherwise it will not taste nice.

Ingredients :

225g butter or margarine

125g soft light brown sugar

125g caster sugar

1 large egg, lightly beaten

1 tsp vanilla essence

225g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

125g rolled oats

75g desiccated coconut

 

Method :

1. Preheat the oven to 180 deg C for 10 mins before baking. Lightly oil a baking sheet.
2. Cream together the butter or margarine and sugars until light and fluffy.
3. Cradually stir in the egg and vanilla essence and beat until well blended.
4. Sift together the flour, baking powder and bicarbonate of soda in another bowl.
5. Add to the butter and sugar mixture and beat together until smooth. Fold in the rolled oats and coconut with a metal spoon or rubber spatula.
6. Roll heaped teaspoonfuls of the mixture into balls and place on the baking sheet about 5 cm apart and flatten each ball slightly with the heel of the hand.
7. Transfer to the preheated oven and bake for 12-15 mins until just golden.
8. Remove from the oven and transfer the biscuits to a wire rack to completely cool and serve.

 

Taken from Biscuits, Baking & Cakes – The Essential Recipe Cookbook by Gina Steer