Nutella Rock Drops Cookies

Yep, the apron is back on! What better way to start but with our favourite chocolate spread? This is my second time of making these in two days, they are soooo easy and it answers the question: convert or not convert (into grams)? The first time I did, only because my cup doesn’t fit in my flour tin and I didn’t want to make more washing for myself… This time, I didn’t….

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Ingredients:

  • 1 cup buttermilk
  • 2 cups flour
  • ¼cup oats
  • 2½ tsp baking powder
  • 2 tsp vanilla sugar
  • ¾ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ tsp ground vanilla
  • 90g cold butter, diced
  • splash of vanilla extract *optional
  • ½ to 1 cup of nutella

Preparation:

  • Preheat oven to 190°C/170°fan/ Gas 5 and prepare a large baking sheet, greased and lined
  • I put buttermilk at the top of my list because: 1)In the UK, I never had any 2) It simply isn’t sold in France. So it has to be made first to be ready when required. Add 1 tsp of white vinegar or lemon juice to 250ml of milk. Do not stir.

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  • In a large bowl, mix together flour, oats, baking powder, sugar, soda, salt and ground vanilla.

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  • Cut the butter in and mix it in with your fingers until it resembles breadcrumbs.
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OK, I use gloves, I hate when it goes in my nails…

  • Add the buttermilk and mix with a spatula until just combined and no more. Add the vanilla extract if used.

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  • With a knife, swirl the Nutella into the dough: first time I didn’t measure but this time I did. The boys liked them more with a “heavy hand in the jar”…

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  • Scoop the dough onto the prepared sheet. Makes 15 to 18 rocks

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  • Bake for 15 to 18mn, until golden brown

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And the answer? don’t convert, an extra bowl to wash won’t make that much difference. They came out exactly as I wanted in the first place, even if the boys asked for “more Nutella”. The first time, when I used a converter and measured all the ingredients, I found that it made for a wetter dough which spread out whilst baking and ended up with slightly burnt edges…

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Browkies

Its name gives it away: part Brownies, part Cookies…. I first saw it on a Kids TV channel, in France, but it never gave the recipe. Quick search on Google revealed that it wasn’t an American invention as I thought but completely French. The Brownie side had to be experimented on so it was baked to perfection at the same time as the Cookie topping. Here goes!

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Ingredients:

Brownie:

  • 125g dark chocolate
  • 2 eggs
  • 75g flour
  • 75g butter
  • 125g caster sugar
  • chopped nuts {optional}

Cookie:

*Follow recipe https://farandoleofcakes.com/2015/05/21/simply-perfect-chocolate-chip-cookie/

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″

For the Brownie:

  1. melt the chocolate and butter together
  2. Add eggs, one at a time
  3. Add sugar then flour
  4. Pour into your prepared pan and set aside. You can, if used, sprinkle the top with the chopped nuts

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  • Prepare the cookie dough and drop spoonfuls on top of the brownie mix: I used my trusted ice cream scoop, it makes it easier to spread it as the bottom mix isn’t thick

030   and spread all over

031  it is up to you how thick or thin you want the cookie layer

  • Bake for 40 to 50mn until a tester comes out clean

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♦♦♦ One with the Nuts:

BROWKIES

Simply Perfect Chocolate Chip Cookie

If I keep baking cookies, it’s because I am never quite satisfied with them: I have searched long and wide for that perfect cookie that “looks the part, smells the part” and more importantly “tastes the part”…. I believe I found it! My older son tells me “You can stop looking now Mummy” so time to share!

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Ingredients:

  • 150g butter
  • 85g soft light brown sugar
  • 75g sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 yolk straight from the fridge
  • 200g flour
  • 100g rolled oats
  • ¾ tsp bicarbonate of soda
  • ¼ tsp salt (but not if you’re using salted butter)
  • 1 tsp ground vanilla
  • Chocolate chips ( 3 large handful)

Preparation:

  • Preheat oven to 170°C/ 150°fan/ Gas 3 and line 2 baking trays: it makes 12 to 14 cookies
  • Melt the butter and set aside to cool a little
  • Add to both sugars and cream together
  • Beat in the vanilla and eggs until the mixture is light and creamy

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  • In a separate bowl, mix together the flour, oats,soda, salt and ground vanilla

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  • Slowly (speed 1) mix the dry ingredients to the creamy mixture until just blended
  • Fold in the chocolate chips

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  • Using an ice cream scoop (I find the medium sized one works best), drop the dough onto the baking trays, well apart

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  • Bake for 15 to 18mn, until the edges are slightly toasted. When I have 2 trays, I swap them after 10mn, back to front and top to bottom

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  • Leave to cool for 5mn before transferring to cooling wire

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and resist for as long as you can….

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Chai Tea Biscuits

These were baked as part of an experiment as I have defected to Chai lattes to cut down on my coffee intake! As you can imagine they taste “different” but they are very moreish! Alexandar (my little baker assistant) can’t get enough of them, but that’s alright: low in fat and sugar, what more can you ask for!

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Ingredients:

  • 60g light brown sugar
  • 2 tbsp dry chai tea, about 4 tea bags: here you can experiment, I have used my spicy ones, cardamom, vanilla…. mixed up too!
  • ¼ tsp salt
  • 125g wholemeal flour
  • 1 tsp rose water, if you don’t like the taste, use vanilla extract
  • 115g diced chilled butter

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and line 2 baking trays: this makes about 30 biscuits
  • Process the sugar, tea and salt together until the tea has been ground to a fine powder
  • Add the flour, rose water or vanilla and butter and keep processing until the mixture begins to hold together
  • Add a little cold water (you shouldn’t need more than 2 or 3 tbsp) until the dough just comes together
  • Turn it out onto a floured surface (I used plain flour) and shape into a log
  • Wrap into clingfilm and refrigerate for 15mn
  • Roll out to a thickness of 3mm (1/8″) and cut out rounds using your favourite biscuit cutter
  • Transfer onto your trays, I sprinkled mine with coloured granulated sugar, I think the lilac works best
  • Bake them in the oven for 18 to 20mn until they begin to colour
  • Transfer the biscuits to a wire rack to cool completely and get dunking!

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Banana and rolled oats chocolate chips Cookies

A few bananas too “black” to even contemplate eating, a desire for “healthy” biscuits to take round a friend for coffee et voilà!

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Ingredients:

  • 2 small or 1 large ripe banana, mashed
  • 60g light brown sugar
  • 25g caster sugar
  • 60g butter, softened
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • 150g plain flour
  • 180g rolled oats
  • 1 tsp bicarbonate soda
  • ½ scant tsp salt
  • 1 tsp ground vanilla
  • 100g chocolate chips or cranberries etc….

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and get 2 baking trays ready
  • In a large bowl mix the first 5 ingredients at medium speed until smooth
  • Add the egg and beat well
  • In another bowl, put the flour, oats, soda, salt and ground vanilla together and stir with a whisk
  • Add it to the first bowl and mix on medium speed (I found vigourously by hand worked better for me) until well blended
  • I divided the batter between the 2 bowls and added chocolate chips in one and dried cranberries in the other
  • Scoop or spoon the batter between the 2 trays, it makes around 20 cookies
  • Bake in the oven for about 15 to 18mn until slightly golden
  • Leave for 2mn before transferring onto a cooling rack

 

 

Chocolate Brownie Cookies

I have always been on the lookout for that perfect cookie: crispy on the outside and soft on the inside, but above all, one that does not go flat in the oven… I believe I found it!

chocolate brownies cookies

Ingredients:

  • 25g butter, diced
  • 175g dark chocolate, broken
  • 1 egg, slightly beaten
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 40g self raising flour
  • Either chopped nuts, chocolate chips, etc….100g of

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and get 2 baking trays ready
  • In a small pan, melt the chocolate and butter together, slowly, stirring occasionally with a wooden spoon. Set aside to cool slightly
  • In a large bowl, cream together egg and sugar
  • Add the chocolate mixture, vanilla, flour and chips or else chosen, and mix with a wooden spoon
  • Using a spoon or an ice cream scooper (small or medium size, depending on how many you want!), drop the mixture on the trays, well spaced (about 12)
  • Bake in the oven for about 11 to 13mn: the cookies look swollen and cracked as on the photo, but only just
  • Cool down on a wire rack immediately

Note:

Frankly, I love my ice cream scoopers whenever baking cookies. So much easier to handle, I never regretted their purchase! Might as well go for the trio: small, medium and large… you never know, you might even use them for ice cream!

Chocolate Chips Oats Cookies

Only simple wholesome ingredients needed here   002  as you can see. I always use reduced fat butter, that’s the one that seems to work best for me, I even make my own Vanilla extract, which I will introduce into this blog at a later date, never fear! These are a favourite of my boys, they call them “the healthy cookies” but today I thought I would add some cocoa powder in the mix….

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Ingredients:

  • 150g plain flour (+1 tbsp for later)
  • 100g rolled oats
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 100g white sugar
  • 35g brown sugar
  • 50g soft butter
  • 1 tbsp apple puree
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1 scant tbsp cocoa powder
  • 50g chocolate chips (or cranberries, or raisins, or you favourite chopped nuts, possibilities are endless!)

Preparation:

  • Preheat oven to 180C/ 160fan/ Gas 4
  • In a bowl, mix the flour (150g) with the next 4 ingredients
  • In another large bowl, mix the apple puree (used to reduce the amount of butter) with the butter then cream together with the sugars
  • Add the vanilla and the egg and beat until well blended
  • Gradually, add the flour mixture, mixing at low speed or by hand until just combined
  • Stir in the chocolate chips
  • I divided the mixture into 1/3 in which I added the cocoa powder slowly ( to taste, I don’t like it too strong) and 2/3 in which went the last of the flour

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  • Spoon or scoop ( I love my ice creams scoopers! perfect for the job!) the dough on prepared baking trays, you should have enough for 2 trays: 1, well spaced, goes straight into the oven and the over in the freezer, ready for those emergencies!

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  • Bake for 10 to 12mn until the edges of the cookies are lightly browned. Let them cool for 2mn then transfer onto a cooling rack

Notes:

  1. I have made these several times and reduced the sugar amounts each time: today, the chocolate ones were fantastic and it might be due to the bitterness of the cocoa, perfect balance. Whereas the plain vanilla ones still tasted too sweet to my palate… to be continued….
  2. They can come out differently, sometimes like today, other times a little more flat but they still taste the same, YummY!!!

OATS COOKIES