Chocolate Chip Cookies

Ingredients:

200 g All-purpose flour

125 g Sof unsalted butter

1 Egg

10 ml Vanilla extract

200 g Light brown sugar

5 g Baking soda

5g Baking powder

4 g Salt

120 g Chocolate chip

Method: 

Start by whisking together soft butter, brown sugar, vanilla extract, and salt until the mixture is smooth and creamy. Add the egg and continue whisking. Incorporate the flour, baking soda, and baking powder, bringing the dough together. Add chocolate chips and mix them through the dough. Cover the dough with plastic wrap and refrigerate it for an hour. Afterward, shape the dough into 10 balls and place them on two baking trays. Bake at 170°C for 16-20 minutes, being careful not to overbake them.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/f1vp0spxN9I

Enjoy!

Ingredients:

Amarretti👇

150 g Almond meal

100 g Caster sugar

50 g Egg white

10 ml Almond extract 

Pinch of salt 

Powdered sugar for coating 

Mulled Wine 👇

500 ml Merlot

2 Cinnamon Sticks

5 Cloves

3 Star anise

20 g Brown sugar

A few slices of orange

Method: 

Combine the dry ingredients and set them aside. In a separate bowl, whisk the egg white until it becomes foamy. Gradually incorporate the foamy egg white into the dry ingredients, mixing with a spatula. Add the almond extract and mix thoroughly. Shape the mixture into small balls and coat them with powdered sugar. Place the coated balls on a baking tray lined with parchment paper, flattening each cookie slightly with your fingers. Bake them in a preheated oven at 170°C for 15-18 minutes.

To prepare mulled wine, combine all the ingredients in a saucepan and simmer over low heat for 15 minutes. This allows the flavors to meld together, creating a delicious and aromatic beverage.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/icU4CoCrq30

Enjoy!

Ingredients:

110 g Oatmeal flour

150 g Almond flakes

120 g Coconut oil

3 g Cinnamon powder

200 ml Maple syrup

100 g Dark chocolate

Method: 

For oatmeal flour, you can easily make it by blending oats in a food processor until they turn into a flour-like consistency. You can adjust the blending time to achieve your preferred texture, whether you prefer it slightly coarse or super fine, similar to wheat flour. 

To make these amazing bars, begin by melting the coconut oil over medium heat. While it's melting, add the maple syrup, and stir occasionally until the oil is completely melted.

In a bowl, combine oatmeal flour, almond flakes, and cinnamon powder. Mix them together using a spatula until well blended.

Add the warm mixture to the dry ingredients in the bowl. Mix them all together until well combined. The warm oil and syrup will help bind the dry ingredients.

For this recipe, using a silicone mold is ideal. To portion the mixture, you can add a full tablespoon of the mixture into each compartment of the silicone mold. This will ensure consistent and perfectly sized bars.

It's essential to evenly distribute the mixture and then use a small spatula or palette knife to gently press it down in the mold. This compacting step ensures that the ingredients are tightly packed together, helping the bars hold their shape and preventing any gaps or loose parts. 

Compacting the mixture in the silicone mold should indeed be done both before and right after baking. The bars may puff up during baking and then collapse as they cool down. This is why it's crucial to gently press them down again immediately after baking while they are still pliable.

The few minutes after baking are crucial for shaping the bars and ensuring they maintain their form. After that short window, the bars might harden and stick to the mold, making it challenging to reshape them.

After the first pressing, place the silicone mold with the mixture in the preheated oven at 175°C and bake them for 13-15 minutes or until the top of the bars gets a lovely golden brown color. 

After baking, place the mold on a wire rack and proceed with the second pressing using a small spatula or palette knife.

After the second pressing and cooling the bars on the wire rack, transfer the silicone mold with the bars into the freezer for about 2 hours. The freezing process will firm up the bars, making them easier to remove and enhancing their overall texture.

While the bars are in the freezer, melt dark chocolate over a double boiler and keep it warm. 

After two hours, remove the silicone mold from the freezer and carefully de-mold the bars. Dip the bottom of each bar in the melted dark chocolate and place them on a baking paper to set. 

Wait for only 15 minutes, and your delightful gluten-free and vegan bars are yours to savor!

Enjoy!

Ingredients:

Cookie dough

180 g Flour

1 g Baking powder

1 g Baking soda

80 g Butter (Softened)

80 g Sugar

50 g Egg (1 Medium)

1 g Salt

3 g Vanilla extract

Filing

5 g Cinnamon powder

30 g Light brown sugar

10 g Butter (Softened)

Method:

To make the cookie dough, start by combining the softened butter and sugar in a bowl. Whisk them together until they reach a creamy consistency.

Add the egg to the mixer and whisk it together with the butter and sugar until they are well combined.

Continue by adding the remaining ingredients, including vanilla extract, baking powder, and baking soda. Mix all the ingredients together until they are well combined.

Next, add the flour to the mixture. Switch from the whisk to a spatula, and gently mix the ingredients until the dough comes together.

Transfer the cookie dough onto a sheet of plastic wrap. Shape the dough into a square and wrap it tightly in the plastic. Place the wrapped dough in the fridge and allow it to rest for 3 hours.

To prepare your work surface for rolling the dough, place a large sheet of plastic wrap on your work surface. If you're using a large silicone mat, you can place the plastic wrap on top of it. This method is helpful because the plastic wrap easily sticks to the silicone mat, preventing the dough from sliding around while you roll it out. It provides stability and makes the rolling process much easier.

After the dough has rested in the fridge for 3 hours, remove it from the fridge. Sprinkle some flour on the prepared plastic wrap, and place the dough on top of it.

Sprinkle a bit of flour on top of the dough and use a rolling pin to roll it out as thin as possible. If needed, you can trim the edges of the dough to ensure a clean shape.

Brush softened butter evenly over the surface of the rolled-out dough. Mix together cinnamon powder and brown sugar. Sprinkle the cinnamon-sugar mixture all over the buttered dough, ensuring even coverage.

To roll the cookie dough, use plastic wrap as a guide. Avoid touching the dough directly while rolling it, as the warmth from your hands can make it soft and difficult to handle. By using plastic wrap to roll the dough, you can maintain its shape and make the rolling process easier.

After rolling the cookie dough, place it in the refrigerator for an hour to chill and firm up.

If you find it difficult to handle the rolled cookie dough or if it doesn't fit well in the fridge, you can cut it in half and wrap each half with plastic and then transfer them into the fridge.

After one hour has passed, remove the dough from the fridge. Using a sharp knife or a cookie cutter, cut the dough into 10-12 pieces, each about 4-5cm.

Place the cut dough pieces on a baking tray lined with parchment paper. Preheat the oven to 175°C. Once the oven is preheated, bake the cookies for 10 minutes.

You might wonder how the rolled cookie transforms into a rosette shape. The process of rolling out the dough thinly and cutting it into larger pieces instead of thin slices contributes to its rosette appearance. As the thinly rolled dough bakes, its thin layers gently fold and fall around the center of the cookie, creating the lovely cinnamon rose shape. This unique technique gives rise to these beautiful and delicious cinnamon rose cookies.

After baking, transfer the baking tray onto a cooling rack. Allow the cookies to cool on the tray for about 10 minutes. Then, carefully transfer the individual cookies from the baking tray onto the cooling rack to cool completely. This will help the cookies firm up and achieve the desired texture.

Enjoy.

Ingredients:

65 g Flour

35 g Pistachio flour/ meal

30 g Pistachio roughly chopped

50 g White chocolate

50 g Light brown sugar

50 g White Sugar

50 g Unsalted butter (Beurre noisette)

2 g Kosher salt

1.25 g Baking soda

30 g Egg 

5 ml Vanilla extract

Method:

To make Beurre noisette (Brown butter), melt butter over medium heat until it foams. The water in the butter evaporates and milk solids start to brown and caramelize. It takes a few minutes. Brown butter gives a rich and nutty flavor to cakes and cookies.

Mix white and brown sugar in a bowl and add the brown butter. Mix them using a spatula.

Add egg, salt, baking soda, and vanilla extract and mix them together.

Next, add flour and pistachio meal to the mixture.

Chop white chocolate and pistachio roughly and add them to the cookie dough.

Let the dough rest in the fridge for 15 minutes.

Make 8 cookies each weighing approximately 42 grams.

Shape them into balls and place them on baking trays lined with parchment paper.

Bake them in a preheated oven at 150C for about 12 minutes.

Do not over bake the cookies, after the baking process, the center of the cookies should still be soft.

Enjoy.

Ingredients:

185 g Flour

125 g Butter

65 g Caster sugar

1 tbsp Vanilla excract (optional)

Method:

Add all the ingredients into the flour and mix them with a spatula until it's combined, it looks like breadcrumbs after a minute of mixing.

Press them with your fingers until you get a soft dough, the dough is very supple, so be gentle with it and shape it into a rectangle, cut off the edges and divide it into 10 pieces.

Transfer them to a baking tray that is already lined up with parchment paper. 

Prick the shortbreads with a wooden skewer if you like.

Bake them in a preheated oven at 170 C for 20 minutes.

Enjoy.

Ingredients 

Makes 10 Cookies

150 g Almond meal

100 g Caster sugar

50 g Egg white

1 Vanilla bean OR 1 tbsp vanilla extract

Pinch of salt 

1.5 tbsp almond extract 

Powdered sugar for coating 

Mix dry ingredients together in a bowl and set them aside.

Cut vanilla bean lengthwise and scrap all of the seeds out and whisk it along with egg white and a pinch of salt, when it becomes foamy and thick add it to the dry ingredients and mix well. 

Last but not least add almond extract, and mix well. Roll each cookie and then coat them with icing sugar. 

After placing all of the balls on a baking tray lined with parchment paper; bake them in a preheated oven at 170C for about 20 minutes.

-These cookies are not going to be very flat by themself, If you want them more flat press them a little bit with your fingers before baking.

Enjoy.