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Milk & Cookies
- 1. www.foodandhome.co.za October 201371 BAKING TheLandof Milk and cookies go together like any good pairing. So we came up with a few cookie flavour combinations that will have you grabbing a bottle of flavoured milk and a striped straw or three in no time! By LEILA SAFFARIAN Assisted by LAURA NAUDE Cookery assistant NOMVUSELELO MNCUBE Photographs by DYLAN SWART The ultimate vanilla cookie dough Make a double batch of dough – these cookies won’t last long! One batch for plain vanilla, dunk-into-your-coffee type cookies, a second batch where you can add the flavourings of your choice Makes 20 – 25 cookies EASY 30 mins THE FLAVOUR COMBINATIONS 360g (3 cups) cake flour 3ml baking powder 2,5ml (½ tsp) salt 220g unsalted butter, softened 200g (1 cup) sugar 2 large eggs 10ml (2 tsp) vanilla extract HOW TO DO IT 1 Preheat the oven to 180°C. Line a baking tray with baking paper. 2 Combine the flour, baking powder and salt in a large bowl and set aside. 3 Place the softened butter and sugar in the bowl of an electric mixer and beat on high speed until pale and fluffy. 4 Add the eggs and vanilla extract, and beat to incorporate. 5 Reduce the speed to low and slowly add the flour, beating well until combined and a soft dough forms. Cookie trend alert! 6 Divide the dough in half, place between two sheets of baking paper and roll out to a 2cm thickness. Use a round cutter to cut rounds and stamp with a cookie stamp if you have one. 7 Place the cookies on the baking tray and bake in the preheated oven until golden and crisp, 10 – 12 minutes. 8 Remove from the oven, allow to cool and serve with bottles of chocolate milk. cook’s tip These cookies keep well for up to 3 weeks in a sealed cookie jar. Milk& Cookies Cookie stamps are the big thing of the moment – personalise yours with a host of stamps (see our prop list and stockists’ details on page 126).
- 2. 72 FOOD &HOME ENTERTAINING October 2013 www.foodandhome.co.za October 2013 73 BAKING Lo ve Double cookie peanut butter biscuits Why are these moreish nibbles called double cookies? We took one batch of our basic cookie dough and crumbled in a stack of chocolate Oreo cookies. We then added crunchy peanut butter for even more indulgence – a triple batch might be a good idea… Makes 15 – 20 cookies EASY 40 mins THE FLAVOUR COMBINATIONS 1 quantity vanilla cookie dough 250ml (1 cup) crunchy peanut butter 8 Oreo cookies, crushed into chunks HOW TO DO IT 1 Preheat the oven to 180°C. Line 2 baking trays with baking paper. 2 Place the cookie dough in a large bowl and add the peanut butter and crushed Oreo cookies. 3 Mix until all the flavours are combined into the dough. 4 Divide the dough in two and roll between two sheets of baking paper to a 5cm thickness. 5 Cut out biscuits using a floured, fluted cookie cutter. Place the cookies on baking trays and bake in the preheated oven, 15 – 20 minutes. 5 Allow to cool before serving with vanilla and honey-flavoured milk. cook’s tips These cookies keep well for up to 2 weeks in a sealed cookie jar. Triple chocolate almond cookies We’ve already gone double, so a triple chocolate threat had to happen! Makes 15 – 20 cookies EASY 40 mins THE FLAVOUR COMBINATIONS 230g (1 cup) unsalted butter, softened 100g (½ cup) white sugar 150g (¾ cup) light brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 210g (1¾ cups) cake flour 25g (¼ cup) cocoa powder 5ml (1 tsp) baking powder 2,5ml (½ tsp) salt 150g white chocolate, cut into chunks 100g chocolate chips 100g almonds, finely chopped HOW TO DO IT 1 Preheat the oven to 180°C. Line 2 baking trays with baking paper. 2 Place the butter and sugars in the bowl of an electric mixer. Beat on low speed until pale and fluffy. 3 Add the eggs, one at a time, and the vanilla extract, while continuing to mix on low speed. 4 Sift the flour, cocoa powder, baking powder and salt into a large bowl. Add the butter mixture and stir gently to combine. 5 Add the white chocolate, chocolate chips and almonds, and mix into the dough. 6 Place tablespoons of the mixture onto baking trays, leaving enough space between the cookies. 7 Bake in the preheated oven, 15 – 20 minutes. 8 Allow to cool before serving with strawberry and vanilla-flavoured milk. cook’s tip These cookies keep well for up to 2 weeks in a sealed cookie jar. Serve your milk in cute bottles – the @Consol_Glass store will sort you out with these.
- 3. www.foodandhome.co.za October 201375 BAKING Props:InGoodCompany(certainpropsareforhire only).Seestockists’detailsonpage126 Oat and cranberry crunch cookies Theseareagreattakeontheusualsquare crunchies…packedwithnutsandseedsand cranberries,they’rekindofgoodforyou Makes 15 – 20 cookies EASY 40 mins THE FLAVOUR COMBINATIONS XXg (3 cups) rolled oats 120g (1 cup) cake flour 5ml (1 tsp) salt 1,25ml (¼ tsp) baking powder 60g (¾ cup) unsalted butter, softened XXXg (1½ cups) packed brown sugar 60ml (¼ cup) golden syrup 1 large egg 60ml (¼ cup) water Ice-cream sandwich cookies Makes 15 – 20 cookies EASY 40 mins + 2 hrs freezing THE FLAVOUR COMBINATIONS 750ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream 8 – 10 triple chocolate almond cookies 150g grated chocolate HOW TO DO IT 1 Soften the vanilla ice cream slightly and sandwich ice cream between two cookies. 2 Neaten the edges with a knife and dip into grated chocolate. 3 Serveimmediatelyforanoozy, softcookieorfreezefor2hoursfora harderice-creamsandwichcookie. cook’s tip Make these frozen cookies up to a week in advance. 5ml (1 tsp) vanilla extract 150g dried cranberries 100g sesame seeds 100g pumpkin seeds HOW TO DO IT 1 Preheat the oven to 180°C. Line a baking tray with baking paper 2 Stir together the oats, flour, salt and baking powder in a large bowl and set aside. 3 Beat the butter and sugar with electric beaters until pale and fluffy. Add the golden syrup, egg, water and vanilla extract, and beat for 30 seconds. 4 Add the cranberries, sesame seeds and pumpkin seeds, and mix well. Add the dry ingredients to the butter mixture and mix well. 5 Use your hands to shape the mixture into medium-size cookies and place on a baking tray 1 – 2cm apart. 6 Bake in the preheated oven until golden, about 20 minutes. Allow to cool before serving with plenty of rose-water flavoured milk. cook’s tips These crunchy cookies store well for up to 2 weeks in a sealed cookie jar. Make rose-water flavoured milk by adding a drop or two of good quality rose water to cold milk. Turn leftover triple chocolate and almond cookies into ice-cream sandwich cookies and serve with bottles of flavoured milk for a quirky dessert.