Tag Archives: AWW

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

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

Flourless chocolate hazelnut cake (gluten-free) and a weekend away in Crookwell NSW.

15 Aug

 

How I love a country getaway! When an escape to the country is also a girl’s weekend away it is close to perfection. Continue reading

Easy old-fashioned cinnamon teacake

2 Oct

 

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I’ve said it before and I’ll say it again – cinnamon is the new black. The older I get the less I’m interested in sickly sweet desserts and cakes but I still want something with a real taste. I love vanilla [real, actual vanilla – not the nasty synthetic stuff] and I love cinnamon. This cinnamon tea cake has both which makes it a real winner. Continue reading

Easy raspberry butter cake

4 May

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Once again my trusty AWW bible, Bake, has provided me with a delicious, easy, can’t-stuff-it-up cake. I present the buttery and moreish raspberry butter cake that can be made with fresh or frozen berries [I always use frozen but never defrost them before use].

Thank you to the wonderfully wonderful Anna Warr for the gorgeous photos [http://www.facebook.com/AnnaWarrPhotography]

GATHER:

125g diced butter, softened

3/4 cup caster sugar

2 eggs

1 1/2 cups self-raising flour, sifted

1/2 cup milk

3/4 cup raspberries

LET’S GET TO IT:

Preheat oven to 180C and grease and line a round 20cm cake tin.

Butter butter and sugar in bowl of electric mixer until light and fluffy and then beat in eggs one at a time.

Stir in milk and flour in two batches.

Fold in 1/4 cup raspeberries.

Spread 3/4 of cake mix into pan and sprinkle with remaining berries then spread remainder of batter over the top.

Bake for between 45-60 mins [depending on oven]. Stand cake in pan 5 minutes, turn top side up onto wire rcak.

When cold sprinkle with sifted icing sugar and decorate with a few extra berries.

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