Honeycomb Cookies

My other half obviously hadn't had his fill of cookies yet, so this was round 2 for the week.

Using the same base dough recipe as the choc chip cookies I made earlier in the week, i replaced the chocolate with some violet crumbles.

Yummo.


Honeycomb Cookies
125g unsalted butter
¾ cup brown sugar
2 eggs, beaten
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
2 X 50g Violet Crumble bars, crushed.

Pre-heat oven to 190 degrees C.

Using a hand mixer, cream the butter with the sugar until light and fluffy. Add the beaten eggs and vanilla and mix again. Fold in the sifted flour, baking powder and 1/2 a tsp of salt until a stiff batter forms, then stir in the crushed violet crumble.

Roll heaped teaspoons of the batter into a ball and place onto a tray lined with baking paper.

Bake for 9-11 minutes or until light golden in colour. Leave on the trays for 5 minutes and then transfer to a wire rack to cool. Store in an airtight container.

Makes about 20

Chocolate Chip Cookies, 2 ways

Who doesn't love a choc chip cookie?

It has been aaaages since I have made cookies and I had a mid-week craving for them. As I still hadn't found my HG cookie recipe, I used one which i found on my HG website - the Vogue forums. I give it a 2 thumbs up.

I love my cookies to be as soft as possible, thus making them like cookie dough when eating. To do this you need to cook them until they are just golden on top (in my oven it is about 10 minutes). If you prefer a firmer cookie, feel free to cook them longer.

To mix it up a bit, I added super crunchy peanut butter to half of my batter. There is seriously no better combo in this world than chocolate & peanut butter.

Enjoy.


Chocolate Chip Cookies
125g unsalted butter
¾ cup brown sugar
2 eggs, beaten
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
150g dark chocolate chips

Pre-heat oven to 190 degrees C.

Using a hand mixer, cream the butter with the sugar until light and fluffy. Add the beaten eggs and vanilla and mix again. Fold in the sifted flour, baking powder and 1/2 a tsp of salt until a stiff batter forms, then stir in the chocolate chips.

At this stage, i halved my batter and stirred in about 2 tablespoons on extra crunchy peanut butter.

Roll heaped teaspoons of the batter into a ball and place onto a tray lined with baking paper.

Bake for 9-11 minutes or until light golden in colour. Leave on the trays for 5 minutes and then transfer to a wire rack to cool. Store in an airtight container.

Makes about 20