Devil's double choc malt cookies

Devil's double choc malt cookies

Ingredients

50 g unsalted butter

200 g quality dark chocolate (70%)

1 x 396 g tin of condensed milk

25 g ground almonds

2 heaped teaspoons Horlicks

200 g self-raising flour

100 g Malteasers

50 g quality white chocolate

Method

I was very young when the realisation of the joy of the cookie hit me. I’ve never really met anyone that doesn’t like a freshly baked cookie, and if anything, since I was a kid it’s just become easier to get pre-made commercial, average, frankly boring cookies. So for me, baking your own is the only way to pass that perfection down the family to the next generation. The problem is, what flavour to choose – there’s so many. Well, I’ve made it easy for you – this, in my view, is the best flavour combo. Bake these, and your face will hurt because you’ll be smiling, chewing and gurning for another one.

 

Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds and Horlicks. Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable, smash up the Maltesers and roughly chop the white chocolate, then mix it all together.

 

Preheat the oven to 170°C/325°F/gas 3. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined with greaseproof paper. Flatten each a little – like squashed golf balls (you can freeze them at this stage to bake another day if you like) – then bake for around 12 minutes, or until chewy in the middle and firm at the edges. Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.

 

If you want to take these devilish cookies to another level, either sandwich 2 cookies with a good spoonful of your favourite ice cream, or even some homemade marshmallow, and squeeze… heaven, or simply drizzle all the cookies with melted chocolate while they cool… amazing!

 

 

 

 

Meatless Monday

Meatless Monday

Lunch: Zucchini Caponata is a delicious lunch on its own, served with toasted baguette or over quick-cooking polenta.

Dinner: For Saffron Lovers: Cauliflower with Penne is a magic mix of saffron, garlic, almonds, golden raisins, cauliflower, and pasta.

Dessert: It's blueberry season - the perfect time to make this yummy snack, breakfast or even dessert: Try Blueberry Crumb Cake.

by Rodney

 

Chakalaka Bread

4 Eggs
1 tin Chakalaka
2cups Self raising flour

Beat the eggs and add the chakalaka. Sift the flour and add to egg mixture. Mix well. Place dough in a greased bread pan and bake at 180*C for 35mins.

Easy Banana Bread With 3 Ingredients

6 Ripe bananas(mashed)
500ml Self raising flour
1 tin Condensed milk

Mix all the ingredients together and place in a bread pan to rise for 20mins. Bake at 180*C for 20-30min or till done.

NikNaks Bread

1kg Cake flour
10g Achor instant yeast
1tsp Salt
2tsp Oil
2tsp sugar
1 Large bag niknaks(chips)
2 Onions(fried)
1tsp Mixed herbs
2packets Mushroom soup

Mix the first 5 ingredients together and knead with just  enough lukewarm water to form a nice dough. Add the niknaks,onions,soup powder and mixed herbs. Place the dough in a greased bread pan and bake in a preheated oven at 180*C for +/- 45mins or utill done.

Banana Muffins

(makes 12 muffins)

 4 ripe bananas(mashed)
200ml Sugar
1 Egg(beaten)
80ml Butter(melted)
375ml Cake flour
5ml Baking powder
5ml Bicarbonate of soda
Pinch of salt
1.5ml Caramel essence(optional)

Crunchy Topping:
1/3cup Brown sugar
2tbsp cake flour
1/8tsp Cinnamon
1tbsp Butter

Mix bananas, sugar, egg and butter. Sift dry ingredients together and add to banana mixture. Pour in a greased muffin pan. Mix brown sugar,flour,cinnamon and butter till crumb stage. Sprinkle crumbs over uncooked muffin batter. Bake at 180*C for 20mins.

Date Bread

(Makes 2 meduin sized breads)

2cups Dates(pitted-finely chopped)
2tsp Bicarbonate of soda
4 tbsp Butter(melted)
1 1/2cups Boiling water
1 1/2cups Sugar
2 Eggs

3cups Self raising flour
1/4tsp salt
1tsp Cream of tartar



Preheat the oven to 180*C. Mix dates, bicarbonate of soda and water in a bowl and set aside. Beat butter, sugar and eggs together. Add the self raising flour, salt and cream of tartar to the egg mixture and mix well. Add the date mixture and mix well. Pour in a greased bread pan and bake for 60mins. Serve warm with buttter.