Gingerbread
gingerbread (Justin Piers Gellatly)
soy-butterscotch
treacle poached pear
oaty crumble
nougat honey ice cream
brandy snap
double cream
Big cook little cook
My lovly wife posted my cookie recipe on her blog so I have blatantly just copied and pasted it, if your not fortunate enough to have seen her blog for yourself must be subscribed to immediately. Oh I love her so... Chocolate and Pecan Cookies 250g butter 50g peanut putter 120g brown sugar 450g plain flour 100g dark chocolate chips 100g pecans, roughly chopped 2 eggs 3 tbs plain yogurt ½ tsp nutmeg ½ tsp all spice Raw sugar for dusting Method: Preheat oven to 165°C Combine the flour and spices in a large bowl and then rub in the butter and peanut butter until combined and sandy. Add the sugar. In a separate bowl whisk the eggs and yogurt and then add it to the rest of the mixture. Fold in the chocolate and pecans. Form heaped teaspoons of the mixture into balls and place on baking trays approx 5cm apart. Flatten slightly and sprinkle with granulated raw sugar. Bake for 15 minutes or until golden. Nina and I at work mixing the cookies!
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