This recipe makes 4 dozen. So I freeze half of the dough in the plastic container and scoop out spoonfuls of dough to bake whenever we have a hankering for freshly baked cookies.
Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)
Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.
by jthorge
Showing posts with label White Chocolate. Show all posts
Showing posts with label White Chocolate. Show all posts
Tuesday, August 30, 2011
Peanut Butter and White Chocolate "Blondie"
Ingredients
125g plain flour
1 tsp Baking powder
100g Butter, at room temperature, plus extra for greasing
150g crunchy peanut butter
175g soft light brown sugar
1 Eggs, beaten
1 tsp vanilla extract
75g white chocolate, chopped
Method
1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
2. Sift the flour and baking powder into a small bowl and set aside.
3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.
5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.
by Imelda
125g plain flour
1 tsp Baking powder
100g Butter, at room temperature, plus extra for greasing
150g crunchy peanut butter
175g soft light brown sugar
1 Eggs, beaten
1 tsp vanilla extract
75g white chocolate, chopped
Method
1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
2. Sift the flour and baking powder into a small bowl and set aside.
3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.
5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.
by Imelda
Monday, August 29, 2011
White Chocolate-Blueberry Cheesecake
*Biscuit Base:
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted
*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream
*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water
Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.
To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.
by Imelda
225 gm plain Hobnobs* - crushed to fine crumbs
100 gm unsalted butter - melted
*Cheesecake:
300 gm white chocolate - chopped
200 gm cream cheese - at room temperature
25 gm caster sugar
500ml double cream
*Topping:
350 gm blueberries
100 gm icing sugar (confectioner's)
2 Tbsp water
Line bottom and sides of a 23cm/9-inch round springform pan with greaseproof paper.
Mix crumbs and butter. Press into the bottom of the prepared pan. Chill in the fridge.
While the the crust is chilling, melt white chocolate in a heatproof bowl set over simmering water in a saucepan. Remove from heat and cool a little until warm.
Beat cream cheese and sugar until smooth.
Stir in melted chocolate. Mix well.
Whip double cream to very soft peaks then gently fold into the white chocolate mixture.
Pour into the prepared pan. Spread and smooth top. Chill in fridge for 2-3 hours or overnight.
For the topping:
Place blueberries, icing sugar and water in a saucepan and warm gently until sugar has dissolved and the berries are starting to soften but still retains their shape.
If syrup is too thin, take the blueberries with slotted spoon into a container. Leave a few pieces and mash these to release the juice. Continue simmering the syrup for a few minutes to thicken.
Combine with the blueberries. Leave to cool.
To assemble:
Remove cheesecake from baking pan then spoon the cold blueberries with syrup over the top.
by Imelda
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