We tried out 2 Donna Hay’s recipe today. Along the way, we did some improvisation.
Almond-Studded Honey Wafers:
Recipe:
50g butter
2 tablespoons honey
1/3 cup brown sugar
1/3 cup plain flour, sifted
1/2 teaspoon vanilla extract
2 egg whites
1/2 cup chopped almonds
Preheat the oven to 180 degree celsius. Place the butter and honey in a small saucepan over low heat until melted. Place the sugar, flour, vanilla and egg whites in a bowl, add the butter mixture and whisk until smooth. Place 2 teaspoonfuls of mixture onto a baking tray lined with baking paper. Sprinkle with nuts. Bake for 8-10minutes. Makes 24.
Double Chocolate Cookies:
Recipe:
110g unsalted butter, softened
130g brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour, sifted
1/4 cup cocoa powder, sifted
1 teaspoon baking soda
125g Hershey’s semi-sweet chocolate, melted
280g Hershey’s semi-sweet chocolate bits
Preheat oven to 160 degree celsius. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10minutes until light and creamy (we were too lazy to take the electric mixer out – so we did it manually). Add the egg and vanilla and beat for a further 3 -4 minutes. Stir through the flour, cocoa, baking soda and melted chocolate. Sprinkle some chocolate bits on top. Spread out the dough on baking trays lined with baking paper and flatten slightly. Bake for 10-12minutes. Makes 16.
The almond -studded honey wafer did not cookie-fy (harden) as expected. It remained crispy on the edge but soft in the centre. I much prefer the double-chocolate cookies even though it felt overwhelmingly ‘heaty’.
Nevertheless, baking was an excellent source of distraction.
Happy 24th.
Yes. I doubt he’s reading this too.
