Monday 23 September 2013

September 2013 - Peanut Butter & Dark Chocolate Cookies

All of the recipes I wanted to make from this issue were sweet things. I have talked before about limitations on baking since I live on my own. I do give some away to friends but even so I can't give them everything. 

The first thing I really wanted to make was the little strawberry galettes. These look so easy but they had marzipan in them and I just hate marzipan and I wasn't really sure what to replace that with. They are stunning looking and the strawberries are so good at the moment so I might find a way to make something similar. 

I really want to try the Watermelon & rose layer cake. I never would have thought about including watermelon in a cake. It certainly isn't a cake that would keep for any length of time given how wet watermelon is. I think that it would quickly send the cake soggy. It is a very interesting combination though so I hope to get an opportunity to make it some time. 

In the end I decided to make the Peanut butter & dark chocolate cookies. The picture in the magazine they looked really good. The recipe sounded great. I ended up with a very loose dough and it was very difficult to roll into balls. I also found that mine spread out a lot more than the photo in the magazine showed. They still tasted great and everyone I shared them with loved them. Very tasty recipe but I am not sure I would make them again. 

Peanut Butter & Dark Chocolate Cookies 

100 g unsalted butter, chopped
200 g dark chocolate, chopped 
1/3 c (100g) crunchy peanut butter
2/3 c caster sugar
1 egg, lightly beaten
1 1/4 c (185 g) plain flour
1/2 tsp bicarb soda
1 tbsp cocoa powder
2 tbsp roasted unsalted peanuts, chopped 

Pre heat oven - 180 C

Combine butter & 100 g chocolate in a bowl over simmering water and stir until melted. Remove from heat. 
Stir in peanut butter, followed by sugar & egg. Sift over flour, bicarb and cocoa and fold in. Fold half remaining chocolate. 
Combine remaining chocolate and nuts. 
Roll dough into balls, flatten slightly and press on some of the nut mixture. Bake 12 - 15 min or until cooked but still soft in the centre. 

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