I wanted my girls to remember me as the mom whose kitchen is always filled with cookies, cakes and desserts. For the same reasons, I started this food blog. To remind them of the food they had as a child and hopefully be able to do the same with their own children in the future. see also : Strawberry Tropics Cake (premix) by Betty Crocker
My daughters love to dunk their cookies in milk. I love to dunk mine in hot coffee. Last week, I baked some chocolate cookies; packed and sent to the girls’ Godma. I made sure it was freshly baked and sent on that very day. It was a decision hard to make because I wasn’t sure if it will be delivered to her at all. Will the cookies be considered as prohibited items? Cookies are dry products, aren’t they? I hope she receives them in the mail in the next few days. The registered mail states that it will reach her in 7 days, the least.
The rest of the cookies were shared between my two girls and they complained that it was not enough so I decided to bake more today. I had so much fun making the cookies today, actually. Last week’s were walnuts, cashews and chocolate chips in a cookie. Today, I decided to make variations with Nestum cereal, some with Walnuts & Cashews, some Pink Strawberry Chocolate and some with Milo cereals.
The one with the Pink Strawberry Choc Kisses were a hit with the girls, because they adore Pink chocolates. After making these, I have more great ideas but I can only make more after the girls finish this batch or else there will be too much cookies. see also : Easy Cupcakes Recipe
My recipe for
Nutty Chocolate Cookies
There is no egg in this recipe, thus it has a nice crunch to it.
150g Butter, softened
100g Fine Sugar
40g Brown Sugar
250g Plain Flour
30g Corn Flour
1 tsp Vanilla Essence
1 tsp Baking Soda
1/2 tsp Salt
30g Cocoa Powder
Walnuts and Cashews, chopped coarsely
Pink Strawberry Chocolate
Sift the plain flour, bicarbonate soda, salt, cocoa and corn flour in a large mixing bowl. Mix it well. Cream butter, white and brown sugar. Add vanilla essence. Using a low speed, add in the flour mixing till it is fully incorporated with the wet ingredients. Do it just very briefly. After this stage, you may divide your cookie dough into portions to mix with nuts, cereal or anything you fancy. Roll them, mould them or just use an ice cream scoop or parisian scoop for natural shaped cookies.
Preheat your oven to 180 deg C and bake them about 25 minutes. Cool and store in airtight container.
I made about one and half recipes and made four different variants of cookies.
Yummy, they taste.