Fudgy, crackly Mother’s Day Cookies

FullSizeRender 3.jpgI think it’s safe to say I enjoy the process of making these cookies just as much as I love devouring them. It’s quick work if you have a standing mixer or a hand held electric whisk, as whipping the egg with the sugar until triple the volume is the key to the fudgy texture of the crumb, which, combined with a crackly, meringue-like edge, pretty much makes these the best cookies ever. Big claim, I know, but if you don’t believe me, then take the word of master baker Edd Kimber (the boy who bakes), whose recipe I adapted to create a fitting Mother’s Day treat.

Don’t despair if you are not in possession of kitchen gadgets, a good ol’ hand whisk and elbow grease will do the trick, and will infuse the batter with all the love our mammas deserve.

INGREDIENTS, MAKES 10, adapted from The Boy Who Bakes

80 gr of unsalted butter

small pinch of salt

150 gr of milk and dark chocolate (mix it up as you wish, I still had Easter eggs I needed to use up!)

1 egg

150 gr caster sugar (Edd’s recipe uses a combination of caster and soft brown sugar, which I didn’t have on the day. If you do use a mixture of both, you will get a shiny crackly top)

100 gr of self raising flour

2 tablespoons of Dutch cocoa powder

a few strawberries, cut into three

METHOD

1. Preheat you oven to 170 C. Line two oven trays with baling paper.

2. Melt the chocolate and butter together by placing them onto a bowl and sitting the bowl of top of a pot of boiling water (stove on low). Make sure the water in the pot doesn’t touch the bowl, or the chocolate will seize. Add the salt. Mix and rest for 5 minutes.

3. While the chocolate mixture is cooling, whip the egg with sugar until it triples in volume. If using electric beaters, this will take about 5 minutes. Add the cooled chocolate mixture to the egg one and mix well.

4. Gently mix in the flour and cocoa. The mixture will be thick and fudgy. You will want to stick your fingers in there. Go for it. Chef’s privilege!

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5. Dollop tablespoons of mixture onto the trays, very well distanced apart as the cookies will spread during baking. Top with strawberries.

6. Bake for 12 minutes. Remove from the oven and cool onto the tray for 10 minutes, then gently transfer to a wire rack to cool completely. Please note that after 12 minutes in the oven, the cookies will feel super wobbly. They will set harder as they cool. Don’t be tempted to bake for longer.

7. Give to your mamma with a big hug!! xxx

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Christmas Meringue Nests and Wreaths (mini X’mas Pavlovas, anyone?)

You know Christmas is in the air when you rummage the cupboard for ground cloves to be used in conjunction with brown sugar. Those two best friends create that unique scent that bring the frivolities of the holiday season ever so close. Think Christmas fruit cakes, mulled wine and puddings all sorts. Or, in this case, little festive meringues. Then, why not turning them into one of Australia’s most loved Christmas dessert, Pavlova? Topped with generous dollops of sweetened cream and scarlet berries, you have secured yourself a mono-portion of jolly Christmas spirit!

Ingredients

6 egg whites

pinch of salt

2 cups of brown sugar (can use white sugar for a snow-white meringue)

1 teaspoon of vanilla extract or paste

1 tablespoon of ground clove plus some for dusting

1-1/2 teaspoon of corn flour

1/2 tablespoon of white balsamic vinegar, or regular white wine vinegar

How to

Whisk the egg whites with a pinch of salt until slightly frothy. Add the sugar, a little at a time and keep whisking until soft peaks form and the meringue is shiny and elastic. This will take about 3-4 using electric beaters…a lot more , and a sore arm, if doing by hand!

Add vanilla, cloves, corn flour and vinegar and mix gently to incorporate them into the meringue.

To make the nests, spoon 1 tablespoon of meringue mixture onto a baking tray lined with baking paper, create a rim so that the centre can accommodate berries and cream after baking. Allow room for rising in the oven.

To make the wreaths, dollop teaspoons of mixture to create a disk that is hollow in the middle. Again, create a dent in the middle to accommodate the topping you prefer or keep smooth if no topping is required.

Bake in a low oven (150 C, 300 F) for 35-40 minutes or until the base is set, the top is lightly cracked and bronzed  but the middle is still soft.

Allow to cool at room temperature.

Top with whipped cream or mascarpone, berries, ruby red cherries or whatever your imagination suggests.

The cooked meringues will keep well if stored in an air-tight container lined with baking paper, at room temperature for 1-2 days in hot climate and up to three days in colder temperatures.

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