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miércoles, 22 de enero de 2014

Triathlon Cookies

martys-cookies
A big event coming up soon, so I’ve baked another recipe  My brief is pretty simple – the cookies have to be hard and chewy (not brittle or crunchy, otherwise they tend to shatter when he’s eating on the run) and they have to be easy to pack in the little box on the handlebars of his bike.  I felt the original batch was too sweet, so I’ve been tinkering with the recipe tonight (and as a result baked over 70 cookies). 
  • 1 cup quick oats
  • 1 cup traditional oats
  • 1 & 1/2 cups plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb (baking) soda, sifted
  • pinch salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 125g (1/2 cup) unsalted butter
  • 1 large egg
  • 3/4 cup apple butter (we used homemade)
  • 1 cup dark chocolate chips
  • 1 cup dark raisins
  • 1 cup slivered almonds
Note: I used almonds and raisins because they were in my pantry, but I think you could probably use any mix of dried fruits and nuts that you have on hand.  Having said that, I think the chocolate is non-negotiable!
1. Preheat oven to 190C (375F).
2. Combine the oats, flour, baking powder, soda and salt in a large bowl, and stir well to mix.
3. In a large mixing bowl, beat the sugars and butter to form a grainy paste, then beat in the egg and apple butter.
4. Add the flour mixture, choc chips, raisins and almonds and mix on low heat to combine.
5. Drop by large tablespoons onto a tray lined with Bake (parchment paper).  Wet your hand and gently flatten out the cookies a little.
6. Bake for 5 minutes, then rotate the tray(s) and bake for an additional 8 – 10 minutes, until well browned (keep an eye on them near the end to make sure they don’t burn). Transfer to a wire rack to cool. The cookies will still be a bit soft to touch, but will harden as they cool.