It’s been a busy few weeks.
I’ve baked several loaves of sourdough, a Thanksgiving pie,
a farewell pie, a “welcome home” pie, two batches of ice-cream*,
a Christmas cake, a birthday cake, birthday cookies, housewarming cookies
and “Sunday at the markets” cookies.**
These are the latter, and proof of how easy it is
to turn unsophisticated ingredients into knock-your-socks-off great cookies.
Based on my Pretzel-freckle cookies. This makes a double batch — a good
amount for sharing — but you can easily halve the recipe.
2 + 1/4 cup plain flour
1/2 tsp baking soda
1 tsp salt
220 g butter, at room temperature
3/4 cup caster sugar
3/4 cup dark brown sugar (packed)
1 tsp vanilla (…or Galliano)
2 large eggs
- Preheat the oven to 170° C.
- Take the butter and eggs out of the fridge if you haven’t already!***
- In a medium bowl, sift together the flour, baking soda and salt. Set aside.
- Chop the Malteasers and caramel buds into quarters until you have a cupful of each. Set aside.
- Cut the butter into small cubes. (If it’s not already at room temperature, zap it in the microwave for 15 seconds.)
- In the bowl of a stand mixer (or a large bowl with hand beaters), cream the butter and both sugars for around 3–5 minutes.
- Still mixing, add in the eggs one by one, then the vanilla or Galliano.
- Slow down the mixer(s), and gradually add the flour mixture until fully combined.
- Switch to a wooden spoon, and stir in the Malteaser and caramel bits.
- Scoop out heaped teaspoons of dough onto a baking sheet (no more than 8 to the largest tray), then bake (in batches) for about 8 minutes, or until the cookies are just golden at the edges and just dry in the middle (you want them to be chewy, trust me).
- Allow to cool/solidify a little on the trays, then transfer to a wire rack (and repeat Step 10 until you’re done).
- Share with anyone who isn’t too grown up to enjoy such a low-brow crowd-pleaser of a cookie.
*Not “baked” per se, but you know what I mean.
**I also have a full-time job and managed to get married somewhere in between the pies and the cakes.
***Sugar won’t dissolve in cold butter; instead of a creamy fluffy butter+sugar mixture, you’ll have a greasy, gritty sandy thing. And adding cold eggs just makes this worse — even if the butter+sugar was the right temperature, the fats will re-solidify and the whole thing separates instead of becoming more combined. On the other hand, room temp. butter + sugar + room temp. eggs = a delightfully light, creamy, moussey base for your cookies. It’s the little things…