Advertisements
RSS Feed

Tag Archives: condensed milk

Oat Crumble Chocolate Chip Cookies

Cookies –  chewy or crisp, risen or flat,  there are so many decisions to be made by the baker who’s in search of Cookie Nirvana! I have made so many recipes, followed instructions or tweaked the recipes, just to get the version I like.

I stumbled across this cookie incarnation by chance, when I had some left over crumble mixture. I added a few ingredients, shaped the mixture into balls, chilled in the fridge for 1/2 hour, then stuck them in the oven. The result was nice big pillowy cookies. which were dense and slightly chewy, just like I like them!

I’ve made them heaps of times since, just to make sure the recipe works. And it does. Every time!

The secret to the plump shape of the cookies is definitely chilling the balls in the fridge first before baking.

Ingredients

1 cup rolled oats

1/2 cup ground almonds

3/4 cup brown sugar

1 cup plain flour

1/2 cup roughly chopped nuts (macadamias or pecans work well)

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

125 g melted butter

1/2 cup condensed milk

1/2 cup chocolate chips of your choice (dark, milk or white)

Method

Place all the ingredients  except the condensed milk and chocolate chips in a large bowl and mix well to combine. Or put the ingredients into a food processor and pulse gently to combine. If you do this, be careful not to overmix. You want a crumbly texture, not a mushy paste!

Add the condensed milk. This will loosen the mixture and make it easier to shape into balls. You may need to add a little more if the mixture is still too dry. Stir through the chocolate chips.

Preheat the oven to 160 degrees fan-forced. Line 2 baking trays with baking paper.

Shape large teaspoonfuls of the mixture into balls and place on the baking trays, at least 2 centimetres apart to allow for spreading in the oven. Pace trays in the fridge for at least half an hour.

Take the trays out of the fridge, and before putting in the oven, flatten the balls slightly with your thumb or the back of a spoon. Bake for about 15 minutes or until golden brown and cooked through.

Cool on the trays for 5 minutes, then remove to a wire rack to cool completely.

These cookies can be frozen before baking, and frozen after baking too, so one way or another, you can always have cookies on hand!

 

 

Advertisements

Jamie Oliver’s Devil’s Double Choc Malt Cookies

IMG_6023
IMG_6017I made these luscious cookies a year or so ago. I am about to do one of my favourite things – experiment with chocolate chip cookie recipes to find the perfect chewy, not too soft not too hard chocoaltely treat! Kind of the goldilocks of cookies!
So to inspire my research efforts, I am posting again the chocolate cookie recipe from Jamie Oliver’s Comfort Food. They’re dense, chewy, deeply chocolately with dark chocolate and white chocolate and with the added malty flavour of Horlicks and Malteasers.
The recipe is quite unusual too –  condensed milk instead of sugar for the ingredients, and there are no eggs. The method is also different from a normal cookie recipe. Jamie suggests serving a couple of cookies sandwiched together with vanilla ice cream  – I thought that mascarpone might be nice –  it doesn’t melt and it’s not too sweet.
Ingredients
50 g unsalted butter
200 g quality dark chocolate
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
* I omitted the Horlicks – I didn’t have any – and the cookies still tasted quite malty with just the Malteasers.
Method
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 andHorlicks. 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 theMaltesers and roughly chop the white chocolate, then mix it all together.Preheat the oven to 170° degrees C. Divide the mixture into 24 equal-sized balls and place on a couple of large baking trays lined withgreaseproof or baking paper. Flatten each a little (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.
Serve on the cookies their own, or sandwich together with ice cream, whipped cream or mascarpone. Scatter over chocolate shavings or drizzle with melted chocolate.
IMG_8378

Butter Cookies – Caramel, Chocolate Caramel and Stem Ginger

IMG_8236

These butter cookies are based on Annabel Langbein’s Cookie Sampler recipe. I previously made a three flavour sampler and this time used the same basic recipe with some different twists.

The beauty of Annabel’s recipe is that has no egg and uses condensed milk as well as sugar. The resulting dough is easy to shape, freezes well and the cookies keep for a couple  of weeks. The cooked biscuits freeze well too.

Here are the links to Annabel’s recipe and my previous cookie sampler:

http://www.annabel-langbein.com/annabel/blog/one-clever-cookie/
https://thequirkandthecool.com/2013/08/14/cookie-sampler/

Basic Recipe

Ingredients

250 gms butter
1/2 cup sugar
3 tbsp sweetened condensed milk
A few drops of vanilla extract
21/4 cups plain flour
2 tsp baking powder

Flavourings of your choice (see below)

Method
Preheat oven to 160 degrees C. Line 2 oven trays with baking paper.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder.
To make Cookie Sampler, divide dough into 3 portions. Mix flavourings (see below) into each portion.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 15- 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar.

Caramel Cookies

IMG_8181Mix in a couple of tablespoons of dulce de leche or other thick caramel spread into 1/3 of the dough. Once you have formed the walnut sized balls, place half a teaspoon of caramel in the centre of each ball.

Chocolate Caramel Cookies

IMG_8179Mix in 2 tablespoons of Dutch cocoa and 2 tablespoons of dulce de leche or caramel spread into 1/3 of the dough; add a handful of dark or milk chocolate bits to the mixture.

Stem Ginger Cookies

IMG_8229Add 2 teaspoons of ground ginger to 1/3 of the dough. Finely chop a handful of stem ginger (about 10 pieces), or pulse in the food processor with the dough. Once you have formed the walnut sized balls, place a sliver of stem ginger on the top of each cookie.

Blondie and Brownie Cookies with Caramel Fudge

IMG_5123

I revisited my basic cookie recipe to which, in a previous post, I had added caramel fudge.

https://thequirkandthecool.com/2013/05/21/white-chocolate-and-caramel-pecan-cookies-with-sea-salt/

This time I left out the pecans and just added my home made caramel fudge using a fabulous new microwave recipe I found, which is listed below.

The blondie cookies were made with white chocolate chips and white sugar. The brownie cookies were made with milk chocolate chips and rapadura sugar. I sprinkled sea salt on the cookies before baking.

IMG_5206

Ingredients
150 gms butter
1 cup white sugar (blondie cookies) OR 1 cup rapidura sugar or dark brown sugar (brownie cookies)
1 egg
I/2 teaspoon vanilla extract
1 – 1/2 cups plain flour
1 teaspoon baking powder
Pinch of sea salt
75 gms white chocolate chips (blondie cookies) OR 75 gms milk chocolate chips (brownie cookies)
2-4 small pieces of caramel fudge, roughly chopped (recipe below)

Method
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.

Stir in chocolate chips and fudge chunks.

Drop rounded spoonfuls onto baking trays lined with baking paper.  Sprinkle sea salt to taste over the top of each cookie.

Bake for 15- 20 minutes depending on the size of the cookies.

IMG_4998 1

Caramel Fudge

Ingredients

1 400 gm can sweetened condensed milk
1 cups firmly packed brown sugar
125 gms butter, roughly chopped
1/4 cup liquid glucose
1/8 cup golden syrup
200g white cooking chocolate, roughly chopped

Method
Grease a rectangular or square cake tin. Line with baking paper, allowing a 2cm overhang at both long ends.

Place condensed milk, sugar, butter, glucose and golden syrup in a large heatproof, microwave-safe bowl.

Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.*

Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

Remove from microwave  and stand for 2 minutes or until bubbles subside.*

Add white chocolate. Stir until chocolate melts and mixture is smooth.

Pour hot fudge mixture into the prepared tin. Smooth surface. Stand at room temperature for a couple of hours then refrigerate until firm. Cut into squares.

*My experience suggests less microwave time may be required for both microwave steps.  I microwaved for about 6 minutes firstly, then for about 4-5 minutes for the second microwave time.

IMG_5013

%d bloggers like this: