We’re borrowing Sarah Kieffer’s perfect CCC dough recipe, now with an added melty centre.

Choc chip cookies with ganache centre

Makes 12  

Ingredients

⅖ cup (100ml) cream
200g dark chocolate, chopped
2 cups (300g) cake flour
1 tsp (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (125g) salted butter, at room temperature
¾ cup (150g) white granulated sugar
¾ cup (150g) brown sugar
1 large egg
1 large egg yolk
2 tsp (10ml) vanilla essence
150g dark chocolate chips
Salt flakes, for sprinkling 

Method

1. Heat cream until scalding hot. Pour over chopped chocolate and stir to melt into a smooth ganache.
2. Refrigerate ganache for 30 minutes, or until firm.
3. Shape 12 spoonfuls into balls. Freeze in a single layer for 2 hours or until rock hard.
4. Preheat oven to 200°C.
5. Sift together flour, baking powder and bicarb. Add salt and set aside
6. Whisk butter and sugars for 5 minutes, scraping sides, until sugar is almost melted.
7. Whisk in eggs and vanilla.
8. Add in sifted ingredients and chocolate chips and whisk to form a dough.
9. Portion dough into 12 x 70g pieces and flatten into a disc. Place frozen ganache balls in the centre of each, then enclose ball with dough. Chill for 10 minutes.
10. Place 3-4 balls on a lined baking tray. (Leave room between balls to spread to 10cm wide.) Sprinkle with salt and bake for about 10-11 minutes or until golden.
11. Cool on the tray until firm. Repeat with remaining dough.
12. Serve immediately for best result, or store in an airtight container for a week.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: The MK team’s holiday cookie jar: Favourite cookies with a nostalgic twist 

The post Choc chip cookies with ganache centre appeared first on MyKitchen.

Some ingredients are so strong that adding a mere pinch results in a pretty explosive bite! Sjaan van der Ploeg highlights her favourites —and they all pack a mighty punch. 

Brown butter PB & J cookies  

Makes 12-14 cookies  

The addition of lemon juice stops the butter from over browning as well as burning. 

Ingredients

½ cup (125g), at room temperature
2 tsp (10ml) lemon juice
1 cup (250ml) smooth peanut butter 
¼ cup (45g) treacle sugar, packed 
¾ cup (160g) light brown sugar 
1 large egg 
1 large egg yolk
½ cup milk, at room temperature
2 tsp (10ml) vanilla extract
1 tsp (5ml) baking powder
1 tsp (5ml) salt 
2 cups (300g) flour 
¼ – ⅓ cup raspberry jam  

Method

1. Heat butter in a large pot or pan over medium-high heat. Keep lemon juice close by until ready to use.
2. Bring butter to a simmer for 1-2 minutes, stirring regularly, until a light foam bubbles up on the surface. 
3. Continuously stir as butter foams in order to see the colour of the butter at the base. Once the mixture has turned a deep golden brown (and begins to smell fragrant and nutty), remove from the heat and immediately pour in the lemon juice — careful, the mixture will splatter. 
4. Decant butter into a heat-safe glass or metal bowl. Cool for 15 minutes. 
5. Combine cooled butter and peanut butter and whisk using a handheld mixer, for about 1 minute. 
6. Add the sugars and whisk for 2-3 minutes. 
7. Combine the egg and yolk, milk and vanilla. Add mixture to batter and whisk to incorporate. 
8. Sift together dry ingredients. Add the wet mixture to the dry ingredients and whisk until mixture comes together to form a dough. 
9. Press dough into a flat disk, cover with clingfilm and refrigerate for 1 hour. 
10. Preheat oven to 180°C.
11. Scoop 3 Tbsp (about 80g) of chilled dough and roll into a ball. Place on a lined baking tray and press your thumb into each dough ball, making an indent. Add 1-2 tsp jam, then press the dough over it gently, half covering the jam. Repeat with remaining cookies.
12. Bake for 12-15 minutes, until golden but still soft. Remove and cool completely.
13. Serve warm or store in an air-tight container for up to a week.

Browned Butter

When butter is melted and begins to bubble, the water in the butter evaporates, allowing the protein in the milk solids to caramelise. This results in a hazelnut-brown colour, deeper flavour and a nutty smell, adding new layers to what was previously a mild ingredient. Browned butter used in baking brings forward a molasses, caramel-like flavour, adding even more yum to your bakes.

Also read: 4 Tips to jazz up your cookies  

Anchovy butter potatoes 

Serves 6  

This recipe will leave some leftover anchovy butter. Use this on toast or add to the pan when cooking meat. 

Ingredients

For the anchovy butter  

250g butter, soft 
1 Tbsp chopped dill + extra for serving
2 tsp basil
1 lime, zested and juiced 
1 clove garlic 
8 anchovies, chopped  

Milled pepper
1kg potatoes, peeled
¼ cup olive oil 
¼ cup flour  

Method

1. Whisk butter for 1 minute until light and fluffy. 
2. Mix in the remaining butter ingredients. Season and set aside. 
3. Boil potatoes in a pot of salted water until fork-tender. Drain. 
4. Preheat oven to 180°C. 
5. Return potatoes to the pot and drizzle with oil, then with flour. Close the lid and shake to coat. 
6. Decant potatoes onto a baking tray and mash lightly with a fork. 
7. Dot potatoes all over with ¼ – ½ cup of the anchovy butter. 
8. Roast for 1 hour until golden and the potato, edges are crispy.
9. Serve potatoes hot, dotted with more butter (if you like) and sprinkled with fresh dill. Store leftover butter covered in the fridge for up to 3 weeks. 

Anchovies 

A tiny fish known for its salty content, anchovies add a fresher saltiness to dishes. They are also likened to having an “umami” flavour, similar to fermented foods like miso. Anchovies are often added in small amounts, so it doesn’t result in a dish tasting like fish. They’re great fried along with aromatics of tomato-based pasta sauces or on a Caesar salad. 

Truffle oil butternut ravioli 

Serves 4  

Skip the homemade pasta and opt for store-bought lasagna sheets instead.

Ingredients

For the pasta 

2⅔ cups (400g) flour
4 eggs
1 tsp salt
Olive oil, for drizzling  

For the truffle white sauce  

2 Tbsp butter 
2 Tbsp truffle oil 
1 tsp minced garlic 
¼ cup flour 
2 cups milk  

500g butternut, sliced into small cubes
3 Tbsp olive oil 
½ tsp nutmeg
1 tsp cinnamon
1 tsp paprika
Fried sage and pecan nuts, for serving
¼ cup grated Parmesan  

Method

1. Add flour, eggs and salt to a food processor and blend until it forms a dough. Alternatively, place flour on a clean work surface and make a large well in the middle. Add the eggs and use a fork to gently whisk portions of flour into the egg until a rough dough forms. Work the mixture into a smooth dough, trying not to over-knead. 
2. Press dough into a flat disc and refrigerate for 2 hours. 
3. Cut pasta into 4 portions. Roll one portion through a pasta machine to create flat, thin ribbons. Repeat with remaining portions. 
4. Use a knife or pizza cutter to neatly shape the pasta, creating 9x11cm lasagna sheets. Set aside.
5. Preheat oven to 200°C. 
6. Place butternut on a baking tray, drizzle with oil and sprinkle with seasonings. 
7. Roast for 30 minutes, or until soft and caramelised.
8. For the sauce, add butter and oil to a pot over medium heat. Add the garlic and fry for 1 minute until fragrant. 
9. Add the flour and stir to combine thoroughly. 
10. Stir through ¼ cup portions of milk at a time, whisking well to prevent any lumps from forming. Move pot on and off the heat if the mixture is thickening too quickly. 
11. Continue until all the milk is added, cooking for another 8-10 minutes until sauce coats the back of the spoon. 
12. Cook pasta in a pot of salted boiling water for 3-5 minutes until tender. Drain and drizzle with olive oil. 
13. Arrange portions of pasta on serving plates and top with spoons of truffle white sauce, butternut, sage and pecans. Sprinkle over Parmesan and serve. 

Truffle oil 

Truffle oil is made from truffle mushrooms, a tuber that grows underground amongst the roots of trees in damp areas. They’re viewed as a luxury due to their slow growth, short shelf life and inaccessibility. Sniffer dogs or pigs are often used to locate truffles thanks to their strong sense of smell, then the truffles are carefully extracted by their handler. Usually grated or sliced and added to oil to infuse through cold or warm methods, the taste of a truffles is often described as pungent, funky and earthy.  

Marmite rarebit 

Serves 8-10  

The perfect savoury bite for breakfast, brunch or tea. The unique ingredient in this recipe is marmite, but the same could be said for milk stout— thanks to its malty, tangy taste. 

Ingredients

For the cheese sauce 

1 Tbsp butter
½ tsp mustard power 
1 Tbsp flour 
½ can (16.5ml) milk stout, beer or lager of choice
1 tsp Worcestershire sauce
100g grated Cheddar, + extra for topping
1 loaf sourdough, sliced
Butter, for spreading
2 Tbsp marmite, warmed
Chives, chopped  

Method

1. Preheat oven grill. 
2. Heat butter in ‘a pan over medium until sizzling. Whisk through the mustard powder and cook for a few seconds.
3. Add the flour and whisk until smooth. 
4. Add the stout a splash at a time, whisking continuously between additions to cook the mixture. 
5. Stir in Worcestershire sauce and cook for another 5-8 minutes, until thickened. 
6. Scatter in the cheese and stir to melt. Remove and cool slightly. 
7. Butter bread, place on a lined tray and grill for 3-5 minutes to lightly toast. 
8. Remove bread and generously spoon cheese topping over each slice, spreading out evenly.
9. Coat a knife in marmite and drizzle over the toasts, then swirl through to spread. Sprinkle your last handful of cheese over the slices. 
10. Grill toasties until cheesy and melted, about 5 minutes. Keep a close eye as it burns easily.
11. Serve hot out of the oven, sprinkled with chives.

Marmite 

Made from concentrated yeast extract (a by-product of beer), marmite is thick and dark like molasses, with a salty and rich taste likened to umami flavour. Whereas Bovril is made with yeast extract and beef broth amongst other ingredients, Marmite is vegan and seasoned with vegetable juice. It also pairs perfectly with Cheddar, making it moreish and cosy. 

Also read: Marmite & Cheddar rugelach 

Bacon-wrapped chicken with aged balsamic  

Serves 4  

This one-tray meal is quick to assemble and ready in 30 minutes. 

Ingredients

1 Tbsp paprika 
2 tsp garlic powder 
Salt and milled pepper
4 sprigs thyme, leaves picked + extra for roasting
3 Tbsp olive oil 
4 chicken fillets
8 slices streaky bacon 
2 oranges, sliced 
3 baby onions, halved
Aged balsamic of Modena, for serving  

For the broccoli  

1 head broccoli, cut into small florets 
2 tsp Italian herbs 
Salt and milled pepper
2 tsp white sesame seeds, toasted  

Method

1. Preheat oven to 180°C. 
2. Combine paprika, garlic powder, salt and pepper. 
3. Drizzle oil over chicken and rub seasonings all over. 
4. Scatter thyme leaves onto the top of each breast. 
5. Wrap 1-2 bacon strips around each fillet. Arrange chicken in a roasting dish, ensuring the ends of bacon are tucked underneath the chicken to keep it from unravelling. Nestle orange slices, extra thyme sprigs and onion amongst chicken. 
6. Toss broccoli, Italian herbs and seasoning together and arrange around the chicken. 
7. Roast for 25-30 minutes, or until the chicken and broccoli are tender.
8. Serve chicken and broccoli on serving plates with onions and orange. Top with sesame seeds. Drizzle with balsamic and serve. 

Aged balsamic vinegar 

This type of vinegar is syrupy in texture, with flavours that have had time to develop into fruity and woody notes, removing some of the intense acidity usually associated with regular balsamic vinegars. Matured in wooden barrels for at least 3 years, a label “aceto balsamico di Modena” will show its authenticity. When it is aged for 12 years, the label will read “aceto balsamico Tradizionale”. 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Bacon-wrapped monkfish with sweet-potato mash

The post Bold recipes that pack a serious punch appeared first on MyKitchen.

Here are our favourite ways to level up your biscuit decor game.   

Frost it  

Lather in flavoured icing – Try one of our buttercream, royal icing or water icing recipes below.   

Sprinkle Sprinkle   

Once you’ve frosted your cookies, dot them with some fun themed sprinkles, perfect for parties or occasions.   

Dip it  

Dip the tops or halves of each cookie into melted white, milk or dark chocolate. Before the chocolate sets, scatter with citrus zest, chopped nuts or freeze dried berries for a more sophisticated look.  

Pipe ’em  

Use piping nozzles (found at baking stores) and a piping bag to swirl cool patterns with your buttercream or royal icing.  

Basic butter-cream icing

Makes about 5 cups 

Perfect to lather onto cookies using a spatula, knife or spoon. Colour or flavour as desired.  

Whisk 1½ cups (375g) softened butter until fluffy. Add 5 cups (650g) sifted icing sugar in batches and whisk until pale and fluffy (scrape the sides of the bowl between whisking). Whisk in 2-3 tsp (10-15ml) lemon juice to taste.  

Cook’s Note
If your icing is too stiff, add a splash of cream once the ingredients are all whisked together.  

Royal icing 

Makes about 1 cup 

A thickened icing that hardens completely after piping.  

Whisk 1 lightly beaten egg white into 1½ cups (195g) sifted icing sugar. Add a squeeze of lemon juice. Cover with clingfilm directly on icing (this prevents a solid layer from forming on the top) or place in a piping bag until ready to use.  

Water icing  

Makes about 5 cups 

Water icing stiffens, but doesn’t set completely like royal icing.

An affordable way to decorate cookies! Simply divide 5 cups (650g) of icing sugar into bowls (each one for a different colour) and add 1 Tbsp boiling water at a time until you reach your desired consistency. Colour as you like with food colouring. 

Words by: Lichelle May and Sjaan van der Ploeg
Photographs: Fresh Living Magazine, Shutterstock

Also read: 4 tips to bake the perfect cookies 

The post 4 Tips to jazz up your cookies  appeared first on MyKitchen.

’Tis the season for the aroma of baked goods to fill your home. ’Tis also the season for holiday decorations – so why not decorate your annual festive cookies? Whether you’re a seasoned baker or a beginner, try one of these three cookie-decorating techniques (and great ideas) to add flair to your cookies and make them the stars of your holiday spread. 

Outlining 

As with colouring in a picture, lining your edges is the first step to decorating your cookies. By outlining the cookie, you prevent the icing from spilling over the edges when filling it in. Make use of a piping bag with a small round tip and fill it with royal icing. Make sure the icing is thick enough to hold its shape, but still thin enough to spread easily. Line the edges and wait a few minutes for them to dry.  

@layaan_isaacs Decorate some gingerbread cookies with me From a diy gingerbread house cookie set, made by @tiny_bakes on Instagram • • • #gingerbread #gingerbreadhouse #gingerbreadman #christmas #diy #cookies #support #smallbusiness #capetown #southafrica #fyp #foryoupage ♬ Sleepy Cat – Calming Cat Music

Flooding 

The technique to cover the entire surface of the cookie with icing is called flooding. This technique requires a looser consistency of icing than you would need for outlining. Using a piping bag, continuously follow the outline of your cookie until the entire cookie is covered. Once done, leave for an hour for the icing to set and harden.  

Check out this video to see if the consistency of your icing is ready for flooding: 

@thecookieboxclub Does your royal icing spill over the sides of your cookies? Or perhaps it’s too stiff? This is my secret to perfectly flooded cookies! You can either drop some icing or make a line in the middle but it should settle in that amount of time. My royal icing recipe is here: @thecookieboxclub #tiktokcookieschool #cookies #decoratedcookies #cookiedecorating #sugarcookies #bakingtiktok #cookie #sugar #baking #recipe #royalicing ♬ original sound – Mystiquerealm

Marbling 

You don’t need to be a skilled baker for this technique, but the result will impress all your friends. Marbling is a wet-on-wet icing technique and is used to create a single layer of icing with two or more colours bleeding together to form a beautiful, blended effect. The trick is to work quickly while the icing is still wet. Once your cookie is flooded, pipe horizontal lines across the surface. Then, use a toothpick and drag it from the top of the cookie downwards through the icing and continue doing so across the cookie, blending the two colours. 

@thegracefulbaker Excited to share some easy Christmas designs #christmas #decoratedcookies #satisfying ♬ How Christmas Is Supposed To Be – Gary Barlow

Try these 5 cute decorating ideas just in time for the festive season:  

1. Gingerbread cookies 

@emmas_sweets_ GIANT GINGERBREAD ! This cookie is almost 6 1/2” . #gingerbread #letsmakecookies #gingerbreadcookies #gingerbreadman #cookiedecorating #cookiesoftiktok #christmascookies #christmasbaking #emmassweets ♬ Swaggy Christmas – Official Sound Studio

2. Classic Christmas trees 

@southstreetcookies Christmas tree cookie #christmas #christmascookies #sugarcookies #royalicing #cookiedecorating #cookietok #bakertok #iowa #southstreetcookies ♬ Famous Christmas songs / Orchestra arrangement – MIZUSATO Masaki

3. Wreath cookies 

@thecookieboxclub Left the best wet on wet Christmas wreath cookie design for last. Merry Christmas to all! This one combines dots and V’s and reveals a whimsical design. Like all other designs, I used 10 second consistency royal icing for all the colors used in this cookie. Will you be trying any of the wreaths or wet on wet cookie designs I’ve shared? I’d love to see them, so please tag us! #sugarcookies #wetonwetcookies #decoratedcookies #decoratedsugarcookie #cookietutorial #royalicing #cookies #tiktokcookieschool #baking #baking #christmascookies #cookiedecorating ♬ Feliz Navidad – José Feliciano

4. Festive ornaments 

@designeatrepeat Reply to @elena.cunniff Easy Ornament Cookie #christmas #happyholidays #baking #christmasbaking #tiktokholidays #cakedecorating ♬ Christmas Bells – StudioKolomna

5. Mini Santa Clauses 

@soyummy Make a batch of these mini Santas #christmascookies ♬ Sleigh Bells (PhatCap! Trap Remix) – Ronettes

Also read: Tips for better baking 

Image: Pexels

The post 3 techniques to decorate your holiday cookies appeared first on MyKitchen.

Although it looks easy, baking the perfect cookie is an art – and a delicious one at that. Say goodbye to hard and overbaked cookies and earn your place in your family’s sweet-treat hall of fame with these handy tips. 

Choose the right sugar  

Sugar is sugar, right? Wrong! The type of sugar you choose to use for your cookies influences the flavour, colour and consistency of your cookies. Using granulated white sugar will give you a crispy, flat and light cookie. Brown sugar contains molasses that will absorb the liquid of the dough more, resulting in a darker, moister and softer cookie. 

@thepalatablelife Replying to @urmother2735 cookie science: brown sugar vs white sugar !! #cookiescience #cookies #cookierecipe ♬ Sunday – HNNY

Use your hands 

Ditch your food processor and mix your batter by hand. Mixing your dough with an appliance like a food processor or stand mixer may cause too much friction and heat your butter and flour too quickly (if not monitored closely). The perfect cookie batter will be smooth, while undermixed dough will feel crumbly when you press into it, and heavy and greasy when overmixed. 

Also read: Triple ginger biscuits

Mix your ingredients at room temperature 

Will it really matter if you use hard butter and cold eggs? Yes, it does! Mixing your ingredients at room temperature will give your cookies that light, chewy, fluffy texture you desire. How do you know if your butter is at the right temperature? The temperature of the butter is perfect if you can press your finger into it without any resistance. Don’t fret if you store your eggs in the fridge. Simply fill a bowl with warm water and leave them submerged for about 10 minutes to warm them up. 

 

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Chill your dough before baking 

Chill out – that goes for your cookie dough as well. Placing your mixed cookie dough to chill in the fridge before baking allows the fat in the dough to solidify. That way, your cookies will hold their shape better and not spread too thin when baking. A great tip is to scoop the room-temperature dough on a sheet pan and cover with cling wrap before placing it in the fridge. Trying to scoop hard dough can be quite a challenge. 

Also read: Giant triple chocolate cookies

Image: Pexels

The post 4 tips to bake the perfect cookies  appeared first on MyKitchen.

Take your kitchen into a cookie haven with these 9 simple tips.

Crazy about cookies? These 9 tips will deliver your best bakes…  

1. Temperature talk  

Make sure all your ingredients are at room temperature before starting. This makes it easier to mix them and creates a light texture.   

2. Care about creaming  

Creaming the butter and sugar together is crucial. It prevents the sugar crystals from burning and it creates a lighter, homogeneous batter.   

3. Fix your mixing  

Overmixing the dough can result  in dense cookies. Beat until the flour has been only just incorporated.  

4. Chill it out 

Refrigerate dough for at least 2 hours  before rolling out. Once sliced, place  onto a baking tray and refrigerate again  before baking. This helps the cookies hold their shape and prevents spreading in the oven.  

5. The right size  

For equally sized cookies, use a tablespoon measure to scoop the  dough. Then roll the dough between your palms and place on a tray.  

6. Cookie cutters  

When making shaped cookies, dip the cutter in flour to prevent dough from sticking to the stencil. If you don’t have a cookie cutter on hand, it works just as well to use the lid of a glass jar or the top of a coffee mug.  

7. A little under 

Remove your cookies a few minutes before the baking time indicates. They continue cooking for a short while after being removed from heat. 

8. In shipshape  

Cookies looking a little oval? Use a round cutter to swivel hot cookies back into their circular shape  before allowing them to cool.  

9. Flavour boost  

Once out the oven, lightly sprinkle coarse sea salt over your cookies. This immediately enhances their flavour.  

 Also read: Breakfast crumble with gingerbread biscuits

The post 9 secrets for the best biscuits appeared first on MyKitchen.