2019-09-01_Food_Heaven

BISCUIT HEAVEN

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 47

Strawberry white

chocolate cookies

MAKES 15
50g (1¾oz) rolled oats
50g (1¾oz) almond meal
125g (4½oz) plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
150g (5½oz) butter, at room
temperature
200g (7oz) soft brown sugar
1 free-range egg
½ tsp vanilla extract
½ tsp strawberry flavour
170g (6oz) white chocolate buttons
15g (½oz) freeze-dried strawberries

1 Put the oats in a blender and blend until
fine. Add the almond meal, flour, bicarb,
baking powder and salt. Pulse to combine.

2 In the bowl of your stand mixer fitted

with the paddle attachment, or by hand,

cream together your butter and sugar until

light and fluffy.

3 Add the egg, vanilla and strawberry

flavour, then beat to combine. Add the

dry ingredients from the blender, along

with the chocolate buttons, then fold

together until just combined.

4 Scoop portions of dough onto a tray lined

with baking paper. You can space them

close together, as this is just the chilling

stage. Chill for at least an hour in the fridge

(or less in the freezer), until the dough is

firm and holds its shape. If you want, you

can now put them into a container and

store in the freezer to bake as required.

5 Preheat the oven to 160°C/Gas Mark

2½. Line a baking tray with baking paper

and put the cookies onto the tray, leaving a

generous space between them as they

will spread a lot. Bake for 12-15 minutes, or

Mocha black

& white cookies

MAKES ABOUT 24
For the cookies
210g (7½oz) plain flour, sifted
½ tsp baking powder
½ tsp kosher salt
6 tbsp unsalted butter or non-
hydrogenated margarine, at
room temperature
130g (4½oz) granulated sugar
1 large free-range egg, plus 1 yolk
80ml (2¾fl oz) strong brewed
coffee, cooled
1½ tsp vanilla extract
For the icing
270g (9½oz) icing sugar, sifted
3 tbsp strongly brewed coffee,
cooled, plus more as needed
1 tsp vanilla extract
milk or almond milk, as needed

2 tbsp good-quality unsweetened

cocoa powder

½ tsp instant coffee granules

1 Preheat the oven to 180°C/Gas

Mark 4 and line two large rimmed

baking sheets with parchment paper.

2 Make the cookies: Whisk together the

flour, baking powder and salt in a medium

bowl. Using a stand mixer or hand-held

electric mixer, beat the butter and sugar at

medium speed until light and fluffy. Add

the egg, egg yolk, coffee and vanilla, then

beat until combined. Don’t worry if the

batter appears lumpy or curdled at this

stage; it will smooth out.

3 Add the flour mixture in two additions,

beating on low speed and scraping down

the sides of the bowl as necessary, until

just combined. Place rounded tablespoons

of dough on the prepared baking sheets,

spaced 5cm (2in) apart.

4 Bake, rotating the sheets halfway

through baking, until the cookies are gently

puffed and the tops are firm when lightly

pressed, 12-15 minutes. Remove from the

oven and carefully transfer the cookies to a

wire rack to cool completely.

5 Make the icing: Stir together the icing

sugar, brewed coffee and vanilla in a bowl

until a thick icing forms. The mixture should

be easily spreadable, but not liquidy. If

necessary, stir in milk, 1 tsp at a time, until

the desired consistency is reached.

6 Transfer approx. half of the icing to a

separate bowl. Add the cocoa and instant

cof fee to one of the bowls, then stir to

combine. If necessary, add more milk,

1 tsp at a time, until the same thick,

spreadable consistency is reached.

7 Once completely cool, set the wire racks

over a piece of parchment paper. Using a

butter knife or small offset spatula, carefully

glaze one - half of the flat side of each

cookie with the lighter icing. Repeat on the

other half with the darker icing. ( You might

not use it all.) Let set for a few minutes.

Serve at room temperature. Store covered

in the fridge for up to 3 days.

Recipe taken from

Magnolia Kitchen

by Bernadette Gee,

published by

Murdoch

Books (£20).

until golden but slightly underdone in the

middle. Make sure you stick to this bit,

because they need to be slightly crispy

around the outside and chewy in the

centre. Cool on the tray, crushing a few

freeze-dried strawberries over them.

Taken from

Lit tle Book of Jewis h

Sweets  by L eah

Koenig, published by

Chronicle Books

(£12.99). Images

© 2019 by

Linda Pugliese.