Tag Archives: Australian Women’s Weekly

Choc chip chai cookies

2 Nov

Choc chip  chai  cookies recipe

Up until a year ago I could take or leave chai. As a coffee lover I often don’t have time for tea. But after discovering some amazing chai tea leaves, rather than the awful powdery stuff favoured by some cafes, I am a chai convert.

Another reason for my love of chai: it melds so well with butter, sugar and flour. It is the perfect pairing for many baked goods, as it adds a lovely depth and flavour. Need proof / inspiration?

Here’s my chai tea sultana cake: https://thehungrymum.com/2015/10/07/chai-tea-sultana-cake/

And my chai tea bundt cake recipe: https://thehungrymum.com/2015/08/30/chai-bundt-cake-from-scratch/

I recently had the idea of mixing chai with chocolate and my recipe for chocolate chip chai cookies was born. The tea leaves and the dark chocolate are just made for one another, and the ginger creates a warmth that you will love.

Miss9 took over the making of these bickies! They are large and rustic – next time I would probably make them a bit smaller. Either way, these choc chip chai cookies taste amazing.

I was inspired by a recipe from the Australian Women’s Weekly called basic vanilla biscuits.

Choc chip  chai  cookies

GATHER:

200 grams unsalted butter, diced, at room temperature

½ teaspoon vanilla extract

1 cup icing sugar, sifted

1 egg

½ cup dark chocolate chips

1 ¾ cups plain flour

½ teaspoon bicarb soda

2 teaspoons chai tea leaves

½ teaspoon ground ginger

½ teaspoon cinnamon

choc chip chai cookies

LET’S GET TO IT:

Preheat oven to 170C and grease and line a baking sheet with non-stick paper.

In bowl of electric mixer beat the sugar, butter, egg and vanilla together until creamy and smooth.

Stir in flour, bicarb, cinnamon, ginger and chai leaves and mix until combined. Using a silver spoon mix in the chocolate chips until just combined.

Roll into balls, place on tray and gently flatten.

Bake for 11-14 minutes, depending on size of your bickie. Cool on trays for 5 minutes before removing to wire racks to cool completely.

The Hungry Mum  Choc chip chai cookies

Australian Women’s Weekly swimming pool cake

2 Oct

swimming pool cake  The Hungry Mum

If you’re an Aussie and under the age of 45 you most probably had this cake made for a birthday cake at some point in your life. I did ad I loved it. And in true keeping-it-in-the-family-style, Miss9 has also had it made for her. Continue reading

How to make chocolate dessert cake

17 Nov

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So the internet is awash with chocolate cake recipes. Dark chocolate cake. Flourless chocolate cake. Fudgy chocolate cake. Full fat with whipped cream chocolate cake. Low fat chocolate cakes. Mud cake. Chocolate and fruit/nuts/booze/ cake.

In my time I have baked and eaten many, many chocolate cakes. Many are not worthy of the time or calories. Often they are insipid. Or dry. Or forgettable.

This is the chocolate cake that you have been waiting for.

Continue reading

Chocolate peanut butter cake 

17 Jun

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I have written before about how lucky I am to receive copious of amounts of cookbooks to review in my day job as a journalist. It seems every blogger and his dog has a book these days and some tomes are waaaay better than others. Putting my professional impartiality to one side for a moment I must confess that the books I enjoy reviewing the most are those published by the venerable Australian Women’s Weekly. I have been using their books for decades, as have my mum and nana. Their recipes always work and recently their books have undergone a stylish transformation. Continue reading

How to make lemon meringue pie – a recipe

1 Aug

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A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).

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They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’

It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!

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GATHER:

½ cup cornflour

1 cup caster sugar

½ cup lemon juice

1 ¼ cups water

2 teaspoons finely grated lemon rind

60g butter, diced

3 eggs, separated

½ cup caster sugar, extra

pastry

1 ½ cups plain flour

1 tablespoon icing sugar

140g cold butter, diced

1 egg yolk

Approx 2 tablespoons iced water

LET’S GET TO IT:

Make pastry:

Process flour, icing sugar and butter until crumbly. Add yolk and enough iced water to process until it all comes together. Knead dough on floured surface until smooth. Wrap in plastic wrap and put in fridge for 30 mins.

Tart:

Grease 24cm round loose-bottomed fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Carefully ease into pan, using rolling pin as guide. Gently press into base and sides, trim edges, then place in fridge for 30 mins.

Preheat oven to 220C.

Place dough-lined tin on oven tray and line with baking paper, fill with baking weights and bake for 10 minutes. Remove weights and paper and bake another 10 minutes. Cool, turn oven off.

Combine cornflour and sugar in medium pan and slowly stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens.

Reduce heat and simmer while stirring for one minute.

Remove from heat and stir in rind, butter and yolks. Allow to cool.

Spread filling into case and bake preheat oven to 220C.

Beat egg whites in bowl of electric mixer until soft peaks form and gradually add extra sugar, beating until sugar dissolves (it shouldn’t feel grainy).

Spread meringue mixture on top of tart and bake for 2 minutes / until golden.

Serve cold with cream or ice cream.

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Lemon and vanilla madeleines

30 Jun

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Not only is Madeline the name of some of our very best friend’s daughters, but also the name of a delightfully light sweet morsel.

Continue reading

Brown sugar M&M cookies / biscuits

19 Jun

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If in doubt, bake. That’s pretty much my mantra and it applies to all sorts of moods: feeling down? Bake. Stressed? Make some cupcakes. Happy? Turn on the oven and crack out the KitchenAid, coz we’re going to get our bake on.

I can’t remember what mood I was in when I baked these more-ish brown sugar and M&M cookies but I do recall the delicious scent that wafted through the kitchen as they were cooking. And I remember feeling so tempted that I immediately ate one as soon as they were out of the oven [note: hot bickies are hot].

Brown sugar, for those new to the whole caper, add a depthness of flavour that caster [white] sugar can’t. It also sounds much posher, dontcha think?

This is a mash-up of a couple of recipes from the Australian Women’s Weekly weighty tome Bake. Buy it – you’ll love it.

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Gather:

200g butter, diced and at room temperature

½ teaspoon vanilla extract

1 cup brown sugar

1 egg

1 ¾ cup plain flour

½ teaspoon bicarb soda

3/4 cup M&Ms

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Let’s get to it:

Preheat oven to 170C and grease and line two baking trays with baking paper.

Beat butter, vanilla, sugar and egg in bowl of electric mixer until light and creamy.

Sift in flour and bicarb, stir until mixed then stir in M&Ms.

Roll tablespoons of dough into balls and place on trays about 3cm apart.

Bake 14-ish minutes/until golden, cool on trays.

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This is Popcorn, my mini schnauzer, hoping she could sample one. #no