non traditional rugelach

rugelach

Time for something completely different. Yes, that’s right, it’s time for the annual quick-review-of-books-I-have-finally-had-time-to-read-now-that-I-moved-into-a-stable-house-and-have-free-time!

fillings

Oh, that’s not a thing? Also the name is too long? Party poopers. Ah, well, we’re doing it anyway. Books are great gifts. You should totally get a book for someone this Christmas. Give the gift of another world. Continue reading

white chocolate macadamia cookies

My brother is staying with me for this week. My family, as I’m fairly sure I’ve mentioned before, lives in the country, and I barely live in the city of Melbourne, out in the outer outer suburbs, where there are trees and views and long drives to anywhere. J’s doing work experience reblocking houses this week. (He’s basically digging holes for a week. Underneath houses.)

Me and J fought growing up. I mean, I have a sister, so obviously we fought, especially since we’re only two years apart. But me and my brother fought more. When I was bigger, I’d win. When he got bigger… we stopped fighting. As much. Because he used to win All. The. Time.

Now he does karate and I used to do karate and so it’s reduced to play-wrestling and him tickling the shiz outta me. (I’m not ticklish! I just have sensitive skin….yeah…)

Macadamia white chocolate cookies used to be a major staple at our school canteen. And I used to be the one who made the snacks at our house. But J didn’t eat them all – mainly because I have two other brothers and a sister. Five kids and two adults can polish off a tray of biscuits faster than you can say ‘Those are for school!’

(Ps, I sometimes shorthand write recipes I find on the internet on leftover conference promotion cards. No biggie. That’s one there on the side, peeking in.)

Well. Except for the fact that Mum was very good at keeping snacks for snacks and leftovers for leftovers – if you had leftovers for lunch and they were meant for dinner that night, watch out!

In any case, make these cookies and they won’t last long in any house.

White Chocolate Macadamia Nut Cookies

Adapted from Joy the Baker

Pps: It looks like I made two batches of cookies. Not so. For some reason, my camera started shooting blue pictures. Sorry!

125g butter

1 cup packed brown sugar

about 2 tbsp milk

1 egg

1 teaspoon vanilla extract

1 3/4 cup plain flour (I used wholemeal spelt. They were delicious.)

1/2 tsp bi carb soda

pinch salt

130g chopped macadamia nuts

approximately 180g white chocolate, chopped

Preheat oven to 180 degrees Celsius. Melt the butter in a saucepan. If you are patient, unlike me, melt it until it is browned. If not, don’t stress, they taste delicious anyway.

Pour the butter into a glass or ceramic bowl to help it cool straight down. Mix in sugar, then milk, egg and vanilla. Gently stir in flour and bi carb soda and salt, then fold in nuts and chocolate.

Plop approximate tablespoons of the mixture evenly around a baking tray, and bake for ten to fifteen minutes (mine took about eighteen to twenty.. It could have been my oven. Check them after ten.)

Share with your entire household. If that’s just you, don’t feel guilty.

chocolate hazelnut cookies

I’m on a bit of a cookie bender, in case you hadn’t noticed. There were those snickerdoodles, some choc chip condensed milk wonders, meringue cookies (on the way!) and these babies.

Random collection of facts about these cookies:

They’re big. They’re chewy. And they make people happy.

They’re really easy to make, and they placate a crowd. You get to lick the Nutella spoon and they didn’t fit in my cookie jar!

I still haven’t put pictures of my awesome cookie jar up here. I will be, probably in about a week.

Enjoy!

Chocolate Hazelnut Cookies

Adapted from Two Peas and their Pod

1 1/3 cups plain flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

125g butter, room temperature

½ cup nutella

½ cup sugar

½ cup brown sugar

2 eggs

1 tsp vanilla extract

¾ cups toasted hazelnuts

150g chocolate, chopped

Preheat oven to 180°C.

Cream butter, sugars and Nutella. Add eggs one at a time, beating after each addition; scrape down sides of the bowl.

Sift flour, baking powder, baking soda and salt in to the mixture and fold in until just incorporated.  Fold in hazelnuts and chocolate.

Drop tablespoons of cookie dough onto baking tray covered with baking paper, about two inches apart. Bake about seventeen minutes, rotating trays at the halfway mark.

Remove trays from oven and let rest about five minutes before sliding onto a cooling rack with a spatula. Try not to gobble them up in five minutes because they’re really good to share!