Tag: holiday baking

Baking | Cheese Garlic Rosemary Eggless Brioche … goodness of cheese & bread

“Life is great. Cheese makes it better.”
Avery Aames

Cheese Garlic Rosemary Eggless Brioche is everything you might want in bread, then some more. Yes, with the weather changing, or rather showing some sign of cooling down, I’m back to bread baking quite a bit. For those who know me, I love a good stuffed bread. Give me a French Fougasse that is bursting with the goodness of cheese, walnuts and garlic and I promise I will not complain. Actually, for the baker in me, the process of making the bread from scratch is seriously therapeutic. The end result always worth waiting for. After all, how much wrong can you go with bread?If you’ve been baking bread for a few years like me, you’ll know that simple is best. Yeast that works, good quality ingredients, flavours that pair well, a handsome dose of some delicious cheese, some nuts. What else? Oh yes, fresh herbs too. Always a winning combination and such a crowd pleaser. And if you know me, you’ll know of my love for dairy and that any eggy flavours don’t work with me, especially with breads.

So I thought I’d do a brioche style enriched dough, but chose to skip the eggs. Because eggs give volume to baking and bread, so the absence means that this dough does’t rise much. Yet stuffing it with all things good makes it better than a normal brioche. I used an absolutely delicious Red Cheddar from Godrej Nature‘s Basket for the brioche. The gourmet cheese store offers you the option of having the cheese grated, sliced or cubed if required. I had it grated, and that I found very handy, a tiny yet welcome luxury!The bread was gone before I knew it. With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche was literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest. The rolling up is quite simple, the slicing through and twirling a tad more complex. If you aren’t up to playing with your dough, plaiting it etc like I enjoy doing, you can always just cut the roll into 1″ circles, bake them flat in a square pan.

The bread is on the indulgent side, a little healthier since I added some wholewheat flour as well. Also better than most breads as it is a virtual mini meal in itself. Since it’s rolled thin and well stuffed,the carbs come down, and with it a little guilt too. It’s a good bread for friends, to gift, to nibble. It’s also entirely customisable to your palette. Use any variety of cheese you like. My next one is going to be a smoked cheese, sundried tomato and olive brioche.

Use stuffing that you enjoy, let your imagination lead you. I’m thinking pizza sauce, salami, olives, mozzarella … and roll! Also a herbed garlic chili oil, feta, walnuts, olive, smoked cheese … and roll! I’m thinking many good things, combinations that work for a bread like this. The Cheese Garlic Rosemary Eggless Brioche makes a great make ahead snack for the evening, sliced thin like biscotti, also a very welcome tiffin filler.

Just make sure the cheese is good, the ingredients are fresh. The rest will fall into place!

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Cheese Garlic Rosemary Eggless Brioche

With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings 4 people

Ingredients

Yeast starter

  • 1/4 cup plain flour
  • 1/2 tsp brown sugar
  • 1 tbsp yeast
  • 1/4 cup water

Enriched eggless dough

  • 1 cup plain flour
  • 1/2 cup wholewheat flour
  • 1/2 tsp salt
  • 65 g clarified butter room temperature
  • 2 tbsp milk {as required}

Filling

  • 1 tsp roasted red chili flakes
  • 2 tsp dried Italian herbs
  • 2 cloves garlic, grated fine
  • 1 cup grated mature cheddar 150g
  • 1/2 cup toasted walnuts chopped
  • Few sprigs rosemary chopped

Instructions

Yeast starter

  • Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast

Enriched eggless dough

  • Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
  • Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.

Cheese Garlic Rosemary Eggless Brioche

  • In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
  • Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
  • Sprinkle over with chopped walnuts,then grated cheese and rosemary.
  • Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
  • With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
  • Bake at 180C for 30 minutes.

Mango Almond Roulade … making the most of the season


“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen. If you are truly hungry for change, go out of your comfort zone and change the world.”
Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!

So here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

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Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

Almond Sponge

  • 3 eggs
  • 1/2 cup + 1 tbsp almond meal
  • 1/2 cup + 1 tbsp plain flour
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup Castor sugar
  • 2-3 drops almond extract
  • 1/2 tsp pure vanilla extract

Whipped Almond Cream

  • 300 ml low fat cream chilled
  • 25 ml clarified butter/ghee
  • 4-5 drops almond extract
  • 50 g icing sugar {adjust as per taste}
  • 1 large mango peeled , diced

Instructions

Preheat the oven to 180C and line a Swiss roll tin with baking parchment.

  • Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  • In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  • Add the vanilla extract and almond extract and beat again.
  • Sift the flour over the beaten mixture and gently fold in.
  • Pour batter into prepared pan, level out.
  • Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it’s getting too brown}
  • While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  • Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  • Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}

Whipped Almond Cream

  • Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.

Assembling

  • Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  • Sprinkle over with chopped mangoes.
  • Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  • Sift over with powdered sugar, scatter almond slivers over it.
  • Slice with a sharp serrated knife and serve!

Oat Walnut Trifle Bowls with Roasted Stone Fruit … bowls of happiness!

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

So much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. It took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Then one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. This time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.

Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

So here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Triflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

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Oat Walnut Trifles with Roasted Stone Fruit

Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Oat Walnut Sponge

  • 40 g oats
  • 55 g walnut halves
  • 20 g brown sugar
  • pinch salt
  • 2 eggs
  • 100 g brown sugar
  • 1 tsp pure vanilla extract
  • 20 ml clarified butter/ghee
  • 1 tsp brown sugar

Vanilla Roasted Peaches & Plums

  • 4 peaches
  • 5 plums
  • 75-100 g brown sugar
  • Juice of 1 lime
  • 1/2 vanilla bean

Whipped Almond Cream

  • 300 ml low fat cream, chilled
  • 25 ml clarified butter/ghee
  • 4-5 drops almond extract
  • 50 g icing sugar {adjust as per taste}

Instructions

Oat Walnut Sponge

  • Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
  • Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
  • In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
  • Gently fold in half the oat nut mix, then the other half.
  • Drizzle half the clarified butter over and fold in, then pour over the remaining.
  • Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
  • Cool in tin completely. Then cut into cubes for the trifle.

Vanilla Roasted Peaches & Plums

  • Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.

Whipped Almond Cream

  • Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.

Assemble

  • Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
  • Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.

Eggless Baked Cheesecake with a Mango Lime Sauce … desserts for summer

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

In any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter! I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

So grab your bowl and whisk and get baking!

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Eggless Cheesecake with Mango Lime Sauce

Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, ‘bhapa doi’. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

  • Eggless Lime Cheesecake
  • 1 tin sweet condensed milk {approx 400g}
  • 400 g yogurt
  • 2 tsp milk powder
  • Zest of 1 lime
  • Mango Lime Sauce
  • 150 ml mango juice fresh/tinned
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tsp cornflour dissolved in 1tbsp of cold juice
  • 1/2 tsp sugar

Instructions

Eggless Lime Cheesecake

  • Preheat oven to 180C. Line a 6″ dessert ring with a double layer of foil to come up around the edges so the mixture doesn’t leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  • In a large bowl whisk together all ingredients for cheesecake until smooth.
  • Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  • Meanwhile, prepare the sauce for topping.

Mango Lime Sauce

  • Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  • Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  • Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  • Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird’s Eye Sweet Chili Pickle … earthy beautiful pairing





"There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants."
Eddie Huang


Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle. These turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they pair together beautifully too!


Say millets to me and a part of me shudders with fear, while the other part of thinks happily this might be the time for me to 'step out' and be millet confident. I've had a LONG unsteady relationship with millets, more hate than love. In the past I have found them uninspiring, sandy, gritty and rather unrewarding to work with. Yet a recent contest on Commeat which focused on millets made me sit up and take notice. Couldn't figure out why it had everyone so excited.Thus began a small journey. Though only a few weeks old, I am fast covering ground. Picked Madhuli's brains as she does a load of creative food with millet. I pestered her SO MUCH that she just mailed me many bags of different varieties.Then I shifted gears and pestered Ruchira, my other millet inspiration. She put me onto making the yummiest millet khichadi ever. So I bravely ventured further on my own, and here is my first experiment, millet crackers. Flavoured with my fave ingredients, garlic and rosemary, I threw in some sesame seeds too!Much reading online tells me that roasting the flour before using it reduces a characteristic mustiness the flour has. Did just that. Looked and felt like sand, or rather EARTH! Which gave me an idea. I decided to pair these earthy rustic millet crackers with this Lovilovi and Bird's Eye Sweet Chili Pickle from Place of Origin.On the onset, might I warn you that the flavours just explode in your mouth. Not for the faint-hearted, this intriguing pickle tempts you to dig in. The heart wants more yet the mouth is on fire! Smoked or herb cheese on the side balances it off!Made from the Lovolovi plums and the bird’s eye chilies that grow wild in the coffee estates of Coorg, The Earth Reserve's Sweet pickle is a must-have for all who love combination between sweet and spicy. One of the most piquant chilies and tartness of the berries combine to bring you a flavor that has a spicy kick but not mouth burning and you can still taste all the individual flavours. This pickle looks good, tastes good and provides you a versatile usage. Liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…






Based in Scotland of India - Coorg, The Earth Reserve brings to you homemade products with a passion for bringing wholesome food to the table without any added colours, flavours, synthetic preservatives, taste enhancers or pectin. Free from harmful pesticides or any other chemical sprays, the ingredients are instead sprayed with the nourishing rains and mists that the hills of Coorg are blessed with. With its natural heritage and colourful history, India is the birthplace and home of a number of cuisines. The environment, soil, climate and history contribute to unique recipes made with locally sourced produce. Accordingly, every town in India is famous for select foods or food producers. As human beings, it is natural for us to have a strong emotional connect with the food we eat. There will always be some food products which trigger fond memories of familiar hometown flavours and gastronomical experiences – it could be the sweetshop from across the street from where you grew up or a confectionery in that hill station that you went to one summer. This pickle hits 'thta' spot and more! So if you make crackers like these, to set your world on fire with this fabulous pickle, PlaceofOrigin.in is the answer!!


 
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Rosemary Garlic Sesame Millet Crackers

Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird’s Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Course Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1/2 cup millet flour {ragi}
  • 1/2 cup wholewheat flour {aata}
  • 3 tsp white sesame seeds
  • 2 tsp black sesame seeds
  • 2 tbsp clarified butter {ghee}
  • 1/2 tsp rock salt
  • 3 cloves garlic minced
  • 2-3 sprigs rosemary finely chopped
  • 50-60 ml water

Instructions

  • Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
  • Preheat oven to 180C.
  • Place all ingredients except water in bowl of stand mixer.
  • Mix on low speed, then add 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
  • Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to baking sheet.
  • Bake for 15-20 minutes until they turn brown on the edges and feel firm.
  • Cool completely, then transfer t an airtight container.

Baking | Brownie Butterscotch Wholegrain Cookies … and some gorgeous table linen from IDAM


“I love linen in soothing colors for any room in the house.”
Nate Berkus

Brownie Butterscotch Wholegrain Cookies are possibly the easiest cookies to make ever. This is my favourite recipe as it is as simple as the end is delicious. Healthy too. For one the cookies are double chocolate {almost everyone’s favourite}, and they are also a 100% wholegrain. To make them better, I halved the butter! Guess I couldn’t ask for more! They turned out pretty effortlessly in the KitchenAidIndia stand mixer, which turned out a perfect cookie dough in a matter of minutes. Absolutely delicious comfort food!

With so little effort I turned my attention to some beautiful table linen from a concept store called IDAM. The beauty of this shot and the few others that I attempted to capture, IMHO, of course comes from their aesthetic and impressive range of linen. The more I shoot their linen, the happier I get. Do check out their work. It is so inspiring, so real. Importantly their statement of beliefs hit the right chord with me.

“Taking a step closer to sustainable and responsible design, we have pledged to use 100% organic fabrics for all our products. We use 100% fair trade certified fabrics. We carry over the great work done in the farms to our manufacturing factories, which always follow ethical fair labour practices. We take pride in our work ethics where we do not encourage child labour, gender discrimination or low wages.”

IDAM was born out of numerous car ride discussions to and from college between a duo of dreamers, Nayanika & Gazal. From an idea, it has now evolved to a full fledged print and surface design studio that translates its aesthetics onto contemporary home and lifestyle products. Each product is unique as it has a story behind it. Be it a doodle in a diary or the fallen leaves outside their studio, or how folk art adorns the streets of India, it’s all brought to you in an array of prints, almost like a glimpse into the dreamers daily escapades.

The  fabric is gorgeous, the attention to detail has me fascinated. It’s the small ideas that translate into print that makes me love them. Every piece is so me – the whites and blacks, the beige and slate grey, the blue and white, the understated Ikat print. This is just one small peep into their beautiful world. 

And of course, do bake up a batch of Brownie Butterscotch Wholegrain Cookies! I hope you enjoy them as much as we do.

 

 

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Brownie Butterscotch Wholegrain Cookies

A new baking recipe. An easy baking recipe. The Brownie Butterscotch Wholegrain Cookies are chippers gone healthy, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better and is also 100% wholegrain. Deep dark chocolatey + chewy + fudgy = comfort food! Makes approximately 2 dozen cookies
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cookies

Ingredients

  • 125 g dark couverture chocolate {I used 72%}
  • 50 g unsalted butter
  • 30 g good quality cocoa powder
  • 1 egg
  • 100 g brown vanilla sugar
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1/2 tsp baking soda
  • 15 ml yogurt {1tbsp}
  • 80 g oats {I used breakfast oats}
  • 75 g wholewheat flour {aata}
  • 50 g buttercotch chips

Instructions

  • Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
  • Melt the chocolate and butter in a heatproof bowl {in the microwave or over a double boiler}, whisk until smooth, then stir in the cocoa powder.
  • Place egg, yogurt and brown sugar in bowl of stand mixer, and whisk at high speed for 1 minute. Beat in vanilla extract, salt and baking soda, followed by the melted chocolate mix.
  • Fold in oats, whole wheat flour and butterscotch chips on the lowest speed until just combined.
  • Allow to stand for 5 minutes for oats to absorb moisture. {If the dough feels a little 'loose', add an extra spoon or two of oats.}
  • Scoop out dough with cookie scoop or drop spoonfuls on a tray, shaping as you go, at least an inch apart. Flatten with the tines of a fork.
  • Bake for approximately 20 minutes until the top feels set for a soft fudgy cookie, {I use the KitchenAid cookie tray for baking chocolate chip cookies, and the lower element only in my oven}
  • Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
  • Store in a cool place.
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