Seven Layer Cookies

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I bake these on a parchment lined pan and when cool remove the cookies with the parchment and allow my guests to cut the slice they want. Always the first to go, people can never have enough…

INGREDIENTS
1 pkt tennis biscuits/graham crackers
100g butter or margerine
2 cups chocolate chips or 1 cup of each peanut butter chips & chocolate chips
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 480g 14 oz can sweetened condensed milk

METHOD
1. Preheat oven to 180C/350F
2. Crumb biscuits/crackers in a zip seal bag and a rolling pin or in a food processor.
3. Cube butter and add to bowl and whizz. If you are doing it in a bag, melt the butter and mix in the crumbs.
4. Press into a 26 x 38 cm pan. Sprinkle the coconut over the crumbs, then the chocolate chips and then the nuts over the chocolate chips.
5. Evenly drizzle the condensed milk over all the layers.
6. Bake until golden brown around the edges and springy to the touch, about 20-30 minutes.
7. Remove to a wire rack a allow to cool completely before cutting into squares.

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Chocolate Brownies

I have found the perfect brownie recipe. It is made with cocoa and oil so it is dairy free (parev) and oh so good. I make the recipe as is and depending which way my mood takes me I fold through pecan nuts or swirl peanut butter through. They are also wonderful when poured into the pan and a third is swirled with peanut butter, a third with chocolate chips and the other third left plain or pecans dotted over.

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INGREDIENTS
4 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
1 cup flour
1 cup cocoa

METHOD
1. Pre-heat the oven to oven to 160C/325F
2. Place eggs and sugar in a mix-master and beat well together.
3. Add oil and vanilla and mix.
4. Sift flour and cocoa together in a separate mixing bowl and add slowly beating all the time.
5. Grease a large baking tray. I use a 36×28 cm pan.
6. Pour the mixture in and bake for 25 minutes.
7. Leave to cool in the pan before cutting into squares and place on a serving platter.

Adjustments:
1. Add 1 cup chocolate chips and fold in before baking.
2. Add 100g broken pecan nuts and fold through before baking.
3. Swirl a few tbls of peanut butter through before baking (pictured)
4. Once the brownies come out the oven and cool you can spread melted chocolate over. Leave to set before removing from the pan.

Chewy Chocolate Chip Cookies

The recipe below can also be made dairy free by substituting dairy free butter (my favorite brands are Fleishmann’s and Blue Bonnet lactose free)

Ingredients

2¼ cups flour (add 2 tbls for high altitude)
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) butter (or dairy free substitute)
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dairy free semi sweet chocolate chips (Ghirardelli has a dairy free option)

Method

Preheat oven to 190°C/375°F

Combine flour, salt and baking soda in a small bowl. With either an electric had mixer or a stand mixer, beat the butter, sugar and vanilla in a large mixing bowl until pale yellow, light and fluffy. Once combined slowly add eggs, one at a time making sure to beat well after each egg. Gradually add the flour mixture, spoonful at a time until everything is well combined. Mix in the chocolate chips by hand.

Place ¼ cup mounds evenly on a baking sheet lined with parchment paper and make for 9-12 minutes or until lightly golden brown.

Cool on wire racks and serve with a glass of milk (for a dairy free option I like to serve Almond Coconut sweetened milk)