Bite-sized and bursting with flavor! The tough part is portioning out the dough, especially if you make small cookies. Took me about 2 hours to portion out and bake, as I can only bake 1 tray at a time.
The taste makes the effort quite worth it. Though I can smell the coffee oil, there is no coffee taste.
Almost Famous Amos Chocolate Chip Cookies (adapted from bisousatoi)
- 1 egg
- 1/2 tsp coffee oil flavor
- 1 tsp vanilla extract
- 250 grams slightly salted butter
- 130 grams brown sugar
- 1/4 tsp salt
- 300 grams self-raising flour
- 35 grams ground oats (I used oat flour)
- 35 grams ground almonds
- 150 grams pecan nuts, roasted and crushed
- 340 grams mini semi sweet chocolate chips
- The night before baking, lightly beat egg with coffee oil and vanilla extract. Cover with cling wrap and leave overnight in the fridge. Bring to room temperature before using.
- Cream butter with sugar and salt until pale and fluffy.
- Sift in flour. Add ground oats and ground almonds. Mix until combined.
- Stir in pecan nuts and chocolate chips.
- Cover with cling wrap and leave in fridge for a day.
- Preheat oven to 160 C.
- For small cookies, use 1/2 tsp. For medium cookies, use 1 1/2 tsp. For large cookies, use 1 tbsp.
- Bake for 10-12 minutes (small cookies), 16-18 minutes (medium cookies) and 20-22 minutes (large cookies). Rotate tray halfway through baking, if necessary.
- Cool completely before storing.
- At 12 minutes, the cookie is not very crunchy. Bake slightly longer for crunchier cookies, but watch out as it can burn fairly quickly.
- Sugar has been reduced by quite a lot. This cookie gets its sweetness from the chocolate chips. So it is better to use mini chips.
This is a rich, creamy and milky tart. Everyone who tried it, loved it.
Milk tart (adapted from African Bites)
- 90 grams all-purpose flour
- 21 grams icing sugar
- Pinch of salt
- 64 grams cold unsalted butter
- 1/2 egg yolk
- 8 grams all-purpose flour
- 8 grams cornstarch
- 50 grams caster sugar
- 1 egg
- 1/4 tsp vanilla extract
- 280 grams milk
- 14 grams butter
- 1/4 tsp nutmeg
- Pinch of salt
Ground cinnamon for sprinkling
- Prepare 1 x 6″ or 2 x 3″ removable bottom tart case.
- To make dough, mix flour, icing sugar and salt in a bowl. Rub in butter lightly until mixture resembles breadcrumbs. Add yolk. Mix until dough comes together. Chill for at least half an hour before using.
- Preheat oven to 200 C.
- Press dough into prepared tart case. Prick bottom of dough with a fork a few times. Bake for 15 minutes (3″ tart cases) or 20-25 minutes (6″ tart cases) or until golden brown. Let cool while you make the filling.
- Mix egg, sugar, flour, cornstarch and vanilla extract until smooth.
- Boil milk, butter, nutmeg and pinch of salt in a saucepan. Turn off heat.
- Drizzle into egg mixture. Whisk well.
- Pour filling back into saucepan and cook for 5 minutes on low heat, whisking constantly, until thick.
- Pour into tart cases. Chill until set.
A soft fluffy bread with cheesy mushroom pate filling. The bread is delightfully soft and flavorful, due to the use of sourdough and a long rise.
Mushroom pate buns
- 290 grams bread flour
- 150 grams 100% sourdough
- 2 tbsp caster sugar
- 1 tsp salt
- 80 grams greek yogurt
- 2 grams instant yeast
- 75 grams water
- 2 tbsp olive oil
- Prepare mixer with dough hook attachment. Place everything except oil in a mixing bowl. Mix until dough comes together in a ball. Drizzle oil down the sides of the bowl.
- Mix for another 5 minutes.
- Place dough in a greased bowl and place in refrigerator for 12 hours.
- 200 grams white button mushrooms
- 200 grams shiitake mushrooms
- 20 grams dried porcini mushrooms
- 5 pieces dried morels
- Dried rosemary, sea salt and black pepper to taste
- Dash of ginger powder
- 1 tbsp olive oil
- 250 grams cream cheese, room temperature
- Place dried mushrooms in a large bowl. Pour 1 cup of hot boiling water into dried mushrooms. Leave for 20 minutes. Squeeze dry and place in a food processor. The liquid can be used to cook other food.
- Wash white button mushrooms and shiitake mushrooms. Place in food processor.
- Process mushrooms until fine.
- Heat up olive oil in a frying pan. Add in mushrooms and stir-fry for a minute.
- Add in seasonings. Fry for 5 minutes.
- Scrape into food processor. Add in cream cheese.
- Process until fine.
- Scrape dough onto floured work surface.
- Divide into 12 portions. Roll each portion into a ball. Rest for 5 minutes.
- Line a 10 inches square pan with non-stick parchment paper.
- Flatten dough with a rolling pin. Roll into a small circle. Place 1-2 tbsp of filling in the center and seal. Gently shape into a ball. Place in prepared pan.
- Proof for 1 hour or until doubled in size.
- 30 minutes into proofing, preheat oven to 180 C.
- Glaze buns with milk.
- Bake for 30 minutes.