Alrighty. I’m almost done packing to go home and I’ve been clearing out lots of stuff. These 2 pieces of paper are gonna be thrown out so I thought I’d put these 2 cookie recipes on first(: Try them if you have time…they’re really yummy(:
Mango Soft Choc Chip Cookies
Ingredients (makes ~72)
560g Plain Flour
9g Bicarbonate of Soda
455g Butter, softened
330g Packed Brown Sugar
100g White Sugar
190g Instant Mango Pudding Mix
4 Eggs
10ML Vanilla Extract
670g Semi-sweet Choc Chips (Nestle is good)
240g Chopped Walnuts (Optional)
Method
1. Preheat oven to 175 degC
2. Sift together flour and baking soda, set aside
3. In a large bowl, cream together the butter, brown sugar and white sugar
4. Beat in the instant pudding mix until blended
5. Stir in the eggs and vanilla extract
6. Blend in the flour mixture
7. Stir in the choc chips (and nuts)
8. Drop cookies by rounded spoonfuls onto ungreased cookie sheets
9. Bake for 10-12mins. Edges should be golden brown
Honey Snaps
Ingredients (makes ~20)
50g Butter
2 Tablespoons Sugar
3 Tablespoons Honey
1/2 Cup Plain Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Ginger ( 1/4 Teaspoon if you don’t want the taste of ginger to be too strong)
Method
1. Melt butter, sugar and honey together in a saucepan
2. Remove from heat
3. Add flour, baking powder, ginger and stir until mixture is smooth
4. Drop teaspoon lots onto a cold oven tray, leave enough room for the mixture to spread double its size
5. Bake at 180 degC for 10mins or until golden
6. Leave tray for a few minutes to cool before removing the honey snaps to a wire rack (this allows them to harden enough to be moved without breaking)
**Note: The mixture in step 1 hardens really quickly once it has been removed from the heat, especially if you’re in cold temperatures. So, it’s advisable to only do a small batch of 20 at a time.
Enjoy!
xx
