Chewy Hazelnut & Chocolate Chip Cookies

Ingredients:

300g plain flour 

1/2. Tsp bicarbonate of soda

1/2. Tsp salt

170g unsalted butter (melted) 

160g light brown sugar

100g white sugar

1 egg

1 egg yolk

2. Tsp vanilla extract

100g dark chocolate chunks

50g chocolate chips

50g chopped nuts for topping

Method:

Preheat the oven at 180c

Sift the flour, bicarbonate of soda & salt together. 

Line the baking tray with parchment paper. 

Whisk the brown & white sugar with melted butter.

Add in the egg yolk, whole egg & vanilla extract and mix well.

Fold in the flour mixture to combine. 

Add the chocolate chips & chocolate chunks.

 

Scoop equal portions of cookie dough onto the baking tray.

Sprinkle some chopped nuts on top. 

Each cookie dough don't need to be flatten as it would spread out once it goes into the hot oven.  

Bake in the oven for 15 minutes or until the cookies gets golden with crispy edges. 

Let the cookies cool on the parchment paper as it is very soft to move. 

 

Blueberry Cupcakes

 

 

 

Blueberry cupcakes

 

Ingredients:

 

125g unsalted butter

120g caster sugar

190g self raising flour

2 eggs, beaten

80ml milk

1/2. Tsp vanilla extract

1 cup of blueberries

 

Method:

 

Preheat oven at 180c.

Cream the butter and sugar until light, pale and fluffy.

Add the beaten egg graduallyto the mix.

Add flour and milk alternating until you get a smooth batter.

Coat the blueberries in flour.

Put cupcake cases into the muffin tin and spoon in the batter adding the blueberries on top.

Bake for 20-25 minutes or until golden brown.

Remove from the oven and cool on a wire rack.

 

 

This recipe makes 10 cupcakes.

 

 

 

 

 

 



Mango Mousse recipe



 

 

Ingredients:

350g whipping cream

300g mango puree

3. Tbsp icing sugar

10g gelatin

60g water

Method:

Soften the gelatin with water and dissolve into liquid, you can do 2 x 20 second burst in the microwave until it has melted.

Once the gelatin has cooled, pour into mango puree and mix well.

Whisk the whipping cream until mousse state and add icing sugar.

Fold the cream into the mango puree and wait 10 mintues, the mousse will thicken slightly and you are ready to use it for cake making.

You will need to chill it in the fridge for at least 4 hours before eating.

Best if chilled over night.

For sponge recipes click here