Spiced Chocolate Cookies

If you’re a beginner baker, biscuits are an easy and delicious starting point. These Chocolate Spiced Cookies are yummy – crunchy on the outside and soft on the inside. Perfect!

Ingredients

  • 185g butter – room temperature
  • 300g brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 egg yolk
  • 175g melted dark chocolate – cooled
  • 175ml milk
  • 150g plain flour
  • 200g self raising flour
  • 1/4 cup of cocoa
  • 2 tsp of all spice
  • 1/2 cup of finely chopped walnuts
  • Icing sugar to dust

Method

  1. Heat the oven to 180C and line 2 x baking trays with oven paper.
  2. Add the butter, sugar and vanilla essence to a large bowl and use electric beaters to cream.
  3. Add the eggs, egg yolk, melted chocolate and milk to the bowl and use the electric beaters to mix until fluffy.
  4. Shift flour, cocoa and all spice into the mixing bowl ensuring all lumps are removed. Add the chopped walnuts and guess what now, use the electric beaters to mix until fluffy.
  5. NOTE: if you’re okay with eating raw egg, which I am, you can stop the process here and enjoy one of the nicest chocolate mousse’s you will have ever eaten. It is seriously delicious; so much so that I even put some aside in a container for a certain batter eating friend to munch on.
  6. Roll the mixture into tablespoon sized balls, place on baking trays leaving a good 3-4cm between each cookie as they spread and bake for 18 minutes or until they are starting to brown.
  7. Remove from the oven, allow to cool for five minutes before transferring to a wire rack to cool fully.
  8. Sprinkle with icing sugar and share with friends.

Enjoy!

Double Chocolate and Salted Caramel Shortbread Slice

I am a firm believer that there can never be too much chocolate, caramel or nuts in a slice and FINALLY I have found the perfect recipe. This Double Chocolate and Salted Caramel Shortbread Slice is so, so tasty.

It is relatively easy to make, if you don’t mind some mindless stirring and little hands will love to dip their fingers into condensed milk help you make it and pipe on the white chocolate icing at the end. The salt from the nuts sets off the sweetness of the caramel and chocolate… like I said, HEAVEN.

Ingredients

  • 150g butter, softened
  • ½  cup of firmly packed brown sugar
  • 1 egg yolk
  • 1 cup plain flour
  • 1/3 cup self-raising flour
  • 395g can sweetened condensed milk
  • 2 tablespoons golden syrup
  • ¾ cup salted chopped mixed nuts – you can use unsalted if you prefer
  • 200g milk chocolate, chopped
  • 2 tps vegetable oil
  • 50g white chocolate, melted

Method

  1. Preheat oven to 140°C. Grease a 3cm deep, 20cm x 30cm pan and line with baking paper.
  2. Using an electric mixer, beat 120g butter, sugar and yolk until pale and creamy.
  3. Stir in flours until combined. Press mixture evenly over base of prepared pan.
  4. Bake for 20 minutes or until golden and leave to cool. It is important that you leave it to cool or everything you try and put on top will melt, which isn’t quite as awesome as you think it would be.
  5. Meanwhile, place condensed milk, golden syrup and remaining butter in small aucepan over medium-low heat. Cook, stirring, for 15 minutes or until mixture is golden brown.
  6. Pour caramel over biscuit base. Smooth top. Sprinkle with nuts and carefully press into caramel. Bake for 10 minutes.
  7. Place milk chocolate and oil in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Pour chocolate mixture over caramel layer. Refrigerate for 2 hours minimum.
  8. Remove slice from pan. Spoon melted white chocolate into a snap-lock bag. Snip off 1 corner. Pipe white chocolate over milk chocolate. Set aside for 20 minutes or until set.
  9. Trim edges and cut into delicious chunks. I prefer to make them uneven as I think it gives it a more rustic look and feel.

Enjoy!