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10
Chocolate Chip Cookies
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1. With the low rack in place, preheat oven
to 200°C. Lightly grease the multi-purpose
baking dish.
2. Using an electric mixer, beat butter,
sugars and vanilla in a bowl. Add eggs one
at a time, mixing well between additions.
3. Add flour, salt and chocolate chips; mix
until combined. Roll tablespoons of
mixture into balls and flatten slightly.
4. Place 6 cookies in prepared dish. Using
the oven tongs, lower the dish into the
oven.
5. Reduce temperature to 160°C. Cook for
about 10-12 minutes or until golden.
Repeat with remaining cookie dough.
Almond Shortbread
125g butter, softened
¼ cup caster sugar
1 teaspoon almond extract
1 cup plain flour
¼ cup rice flour
¼ cup almond meal
Sugar, for sprinkling
1. With the low rack in place, preheat the
oven to 230°C. Lightly grease the multi-
purpose baking dish with cooking oil
spray.
2. Beat butter, sugar and vanilla in a small
bowl with an electric mixer until pale and
fluffy.
3. Transfer to a large bowl; stir in flours
and almond meal in two batches. Press
ingredients together and knead on a lightly
floured surface until just smooth.
4. Roll dough between baking paper to 5mm
thick. Using a 3.5cm round cutter, cut
rounds from dough; place in prepared
dish. Sprinkle shortbread rounds with
extra sugar.
5. Using the oven tongs, lower the multi-
purpose baking dish into the oven. Reduce
temperature to 160°C.
6. Bake for about 20 minutes or until lightly
golden. Transfer to a wire rack to cool.
Repeat with remaining shortbread.
Blueberry & White Choc Chip Muffins
50g butter, melted
½ cup milk
1 egg
1.5 cups self-raising flour
1 cup frozen (or fresh) blueberries
½ cup white chocolate chips
1. With the low rack in place, preheat the
oven to 230°C. Line a 6-hole muffin pan
with patty cases.
2. Place all ingredients except blueberries
into a medium bowl. Stir with a wooden
spoon until just combined; fold through
blueberries and white chocolate chips.
3. Divide mixture among patty cases. Using
the oven tongs, lower the muffin pan into
the oven. Reduce temperature to 170°C.
4. Bake for 15-20 minutes or until just
cooked. Stand for 5 minutes before
turning onto a wire rack to cool.
5. Serve dusted with icing sugar.
Tip: Blueberries are best folded through
while still frozen as this helps them to not
break apart easily and “bleed” colour into
your mixture.
Chocolate Hazelnut Croissant Pudding
Serves 2
2 stale croissants
2 tablespoons chocolate hazelnut spread
2 eggs
½ cup milk
½ cup cream
3 tablespoons caster sugar
1. Preheat oven to 180°C and lightly grease a
20cm round baking dish.
2. Halve croissants and spread with chocolate
hazelnut spread. Tear into rough 3-5cm
pieces and place into baking dish.
3. Combine eggs, milk, cream and caster
sugar in a jug and whisk to combine. Pour
over croissants in the baking dish and
allow to sit for at least 15 minutes.
4. Using the oven tongs, lower the dish
into the oven. Bake for 20 minutes and
serve, dusted with icing sugar and vanilla
ice-cream.
