Anything Cookies
Photography Olivia Galletly.
A great way to use up any pantry staples. Substitute the chocolate, macadamia nuts and cornflakes for any of your favourite nuts, cereals or chocolate.
INGREDIENTS
125 grams butter, softened
100 grams each soft brown sugar and caster sugar
1 large egg, size 7
2 teaspoons vanilla extract
150 grams rolled oats
180 grams plain flour
½ teaspoon each baking powder and baking soda
200 grams chocolate, roughly chopped
110 grams macadamia nuts, chopped
30 grams cornflakes
sea salt for sprinkling
METHOD
Equipment: Line three baking trays with baking paper.
In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix until well incorporated. Add the rolled oats and sift in the flour, baking powder and baking soda. Add the chocolate, nuts and cornflakes and mix until just combined.
Place the dough in the fridge for 1 hour. Preheat the oven to 180ºC.
Roll the dough into golf ball-sized balls. Place on the prepared baking trays roughly 4cm apart.
Bake for 10-12 minutes, or until golden brown. When still warm, sprinkle over some sea salt. Makes 30 cookies
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.