Friday, August 3, 2007

Cookies and Cream (Part I)

My computer has a virus in it and keeps popping up with these system alert messages. It is damn annoying but that's what I get for not paying for a virus protection.

Change topic, back to my cookies blog. Cookies go so well with milk, especially chocolate ones. I made these last night. The uncooked dough can keep up to 1 month in the freezer and it is good when unexpected guests drop in or when you just feel like making something without having to have a lot to clean up afterwards.

Basic Cookie Dough
180gm butter
1 cup soft or dark brown sugar
1 1/2 teaspoon vanilla essence
1 egg
2 1/4 cups plain flour
1 teaspoon baking powder

  1. Cream butter and sugar until light and creamy.
  2. Add the vanilla essence and egg and beat until combined.
  3. Add in the sifted flour and baking powder.
  4. Mix all ingredients together until a soft dough forms.
  5. Roll dough into a log shape, sized to your own preference, on a sheet of baking paper (You may have to first divide the dough into two portions)
  6. Fold the paper around the dough neatly and place the dough into the freezer for about 20 mins or until the dough is firm.
  7. Slice the logs to about 1cm thick.
  8. Place on baking trays, leaving 3 cm between each slice.
  9. Bake in a preheated oven for 10-15 mins on 180°C.Leave on the trays for about 3 mins before transferring it onto a wire rack to cool.
Basic Chocolate Cookie Dough
  1. Divide the basic cookie dough in half.
  2. Melt 50gm of chocolate and milk over a double boiler.
  3. Add the melted chocolate and 2 teaspoons of cocoa powder into one half of the cookie dough mixture and knead until combined.

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