super awesome cookies

Sometimes only a cookie will do and these chocolate, caramel and cornflake cookies make for a 'super awesome' treat.

Ingredients Makes about 22-24 cookies
225g unsalted butter at room temperature
200g granulated sugar
200g light brown sugar

40g ovaltine or other malted milk powder
1 egg
½ tsp vanilla extract
225g bread flour
½ tsp baking powder
¼ tsp bicarbonate soda
1 tsp salt
100g dark chocolate chunks (I use a bar of dark chocolate and roughly chop it with a knife but use pre-formed chips if you like)
60g cornflakes
135g chocolate covered caramel (I used a smashed up galaxy caramel bar)

1. Cream the butter and sugars together using an electric mixer for around 2-3 minutes. The mixture will look like creamy coffee. 
2. Next add the egg and vanilla and beat for a further 5 minutes. It will become much lighter in colour and have a fluffy texture. 
3. Add the flour, baking powder, bicarbonate soda and salt and using a wooden spoon or spatula mix the dough until it comes together. 
4. Add the chocolate chunks and cornflakes and stir until just mixed. Try not to break the pieces up too much. 
5. Line a baking tray with baking parchment and place tablespoon sized portions of the mixture on to the tray. Cover the tray with cling film and place in the fridge for at least an hour. 
6. When ready, preheat the oven to 180C then space the cookies out on baking parchment so that they are at least 16cm apart (they will spread out a lot). Then bake for around 15 minutes or until slightly browned on the edges but still mostly unchanged in the centre. 
7. Allow the cookies to cool completely on the tray before you remove them to an airtight tray for storing. They will last for about a week at room temperature or can be frozen for up to a month.

pistachio cookies three ways

Living where I do in London there are numerous small shops selling beautiful looking and delicious tasting baklava. This has undoubtedly been the influence behind my latest recipe offering. The flavours of pistachio, cardamon and honey are a perfect combination and come together in a fragrant, elegant and crisp biscuit. The dough is fairly forgiving and you can shape it however you like.You should also feel free to experiment with the fillings or leave them unfilled so that you can dunk them in your tea. It will be a great biscuit however you decide to make them. Below I've included recipes for both a honey and orange buttercream and a chocolate ganache filling.

Biscuit Ingredients
375g plain flour
250g caster sugar
125g unsalted butter at room temperature
100g shelled pistachio nuts (set a few to the side if you want to use them for decoration)
1/2 tsp ground cardamom
1 medium egg
Generous pinch of salt

1. Put the pistachios and sugar in the food processor and pulse until finely ground and resembling fine breadcrumbs. 
2. In a bowl beat the butter with an electric whisk until soft then add the egg and beat for a further 30 seconds or so.
3. Add in the remaining ingredients and mix until you have a dough. You may find it easier to do this with your hands. 
4. Form the dough into a 40cm log and wrap in cling film. Leave to rest in the fridge for around an hour. 
5. When ready to bake, preheat the oven to 170C and line a baking sheet with baking parchment. 
6. Unwrap the dough and cut off discs about 1/2cm thick. You can alternatively roll the dough out on to a lightly floured surface Place on the baking sheet, place a halved pistachio in the centre of biscuit if you wish and then bake for around 15 minutes or until just golden on the edges. 
7. Once cooked allow to firm up on the baking sheet before removing them to cool completely on a wire rack. When the biscuits are completely cool you can fill them with one of the options below or eat them as they are. Enjoy. 

Honey and Orange Buttercream

100g butter at room temperature

400g icing sugar

3-4 tbsp honey

finely grated zest of half an orange

couple of tablespoons of cream or milk

1.  Using an electric whisk, beat the butter until it is light and fluffy then bit by bit sift in the icing sugar. 
2. Once the sugar and butter are thoroughly combined add the honey and zest and beat for a few seconds. If the icing is a bit thick add a couple of tablespoons of milk and cream and beat in until you have a smooth consistency.

Chocolate Ganache

100g dark chocolate broken into small pieces

100ml double cream

pinch of salt (optional)

1. Heat the cream in a saucepan over a low heat. Remove from the heat just before it reaches boiling point then pour over the chocolate pieces in a heatproof bowl.
2. Stir the chocolate and cream together until the chocolate is completely melted. Add the salt is wanted then set the mixture to one side to cool. 
3. Once the mixture has cooled down, beat it with an electric whisk until it thickens up.