Wednesday, April 27, 2011
200g high quality cooking chocolate
20g Copha, melted
3 large handfuls of shredded coconut
72 Cadbury mini-eggs
1. Place the chocolate in a glass bowl and melt in a microwave oven on high for 80 seconds. Remove and stir with a metal spoon to combine until all chocolate pieces are melted. Use extra burst of five seconds in the microwave if the last bits won’t melt, but be very careful not to burn the chocolate.
2. Pour the melted copha over the chocolate and mix until well combined.
3. Add the coconut one handful at a time, folding through the chocolate to coat each strand. Make sure the mix is wet enough to stick together, but not so wet that the chocolate forms a pool under the coconut.
4. Drop heaped teaspoonfuls of coconut mixture into non-stick gem scone tins. Carefully shape a cavity in the middle for the mini eggs to rest.
5. Place two mini eggs on each nest and place in the fridge until set. Use to decorate your favourite cupcakes – the ones shown are my traditional vanilla cupcakes with vanilla buttercream icing.
Monday, April 18, 2011
175g salt reduced butter
½ cup tightly packed brown sugar
1 cup plain flour
½ cup self raising flour
Big handful of dark cooking chocolate buttons
1. Pre-heat the oven to 180 degrees celcius. Line two baking trays with baking paper and set aside.
2. Place the butter, brown sugar and vanilla in the bowl of an electric mixer. Cream on medium speed for 3-5mins until mixture becomes creamy and slightly lighter.
3. Add the egg and plain flour and mix on slowest speed until combined. Add the self raising flour and mix for another 15 seconds. Switch off the mixer and continue working the dough with your hands until all the flour is integrated.
4. Place the chocolate buttons on a chopping board and roughly cut into large chunks. Add to the cookie dough and work through until the chocolate chunks are combined.
5. Turn the dough out onto a clean chopping board and begin to roll it into a log about the thickness of an aerosol can. Tap each end on the board to flatten it out. Wrap dough log in cling wrap and place in the fridge for 30 minutes.
6. Slice 1cm thick rounds of cookie dough with a sharp carving knife. The knife will snag on big chocolate chunks. Just pull them out of the way. Reform each slice in a rough round shape and press any spare chunks of chocolate back into them.
7. Place cookies on sheet leaving a good amount of space between each to allow for spreading. I fitted eight cookies on each sheet.
8. Bake for 18mins or until golden brown. Allow to cool on tray for 10mins before transferring to a wire rack to cool completely. Makes 18-20 cookies.