CHOC-CHIP GEMS COOKIES Ingredients
250 gms/ 8.8 oz butter
375 gms/ 13.23 oz icing sugar
450 gms/ 15.9 oz flour
3 eggs
10 gms/ 0.35 oz baking powder
125 gms/ 4.4 oz choco chunks
For garnish Gems Method
Beat butter & icing sugar till light & fluffy. Add eggs one at a time & continue to beat till it gets incorporated. Add the flour & mix it to make a dough. Add the choco chunks. Take about two Tbsp of the mixture, roll into a ball. Place each ball 5 cm apart on a greased tray. Bake at 160 o C/ 320 o F for 12-15 mins. Garnish with Gems. Remove & serve. MOCHA COOKIES
Ingredients
500 gms/ 17.64 oz butter
750 gms/ 26.5 oz castor sugar
875 gms/ 30.9 oz flour
4 eggs
10 gms/ 0.35 oz baking powder
20 gms/ o.7 oz coffee powder (Dilute to a thick paste with warm water)
200 gms/ 7 oz white chocolate Method
Beat butter & sugar with an electric beater till light & fluffy. Add eggs one at a time & continue to beat until all the eggs are incorporated. Add the flour & mix it to make a piping consistency.
Add the coffee. Mix well to form a homogeneous mixture. Bake at 160 o C/ 320 o F for 12-15 mins. Melt the white chocolate in a double boiler, dip each chocolate by half & place on a wire rack to dry. Remove & serve. RASPBERRY COCONUT COOKIES Ingredients
125 gms/ 4.4 oz Butter
1 cup Castor sugar
1 Egg
1 cup plain Flour
1 cup self Raising Flour
1/2 cup coconut
1/2 cup raspberry jam
1/2 cup coconut extra Topping
100 gms/ 3.5 oz raspberry Jam
30 gms/ 1 oz butter
1 tbsp milk
60 gms/ 2 oz white chocolate Method
Beat the butter, Sugar & egg until light & fluffy. Stir in sifted flours & coconut.
Knead until smooth; cover & refrigerate for 30 mins. Roll dough between sheets of grease proof paper untill 3 mm thick. Cut 5 cm rounds from dough. cut 2 cms (from centre) from half the rounds.
Place rounds & rings about 3 cm apart on greased oven trays. Bake in moderate oven for 10 mins or until slightly browned; cool on wire racks.Spread rounds with jam. Top with the rings. Spread toppings in the centre of the rings; dip into extra coconut, Serve. Topping
In a pan stir raspberry jam, butter & milk over low heat untill jam dissolves. Remove from heat, add chocolate & stir. Recipe source Matthew Cooper - Hyderabad Marriot (Asian Age)
TIP: Though the recipe specifies otherwise, cookies are best baked at 180 o C- 200 o C
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