The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking by Tarek Malouf

Author:Tarek Malouf [Malouf, Tarek]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2015-02-26T08:00:00+00:00

Cookies & Candies

Ambrosia Cookies

Soft Molasses Cookies

Peanut Butter and Marshmallow Cookies

Black Pepper Cookies

Black and White Cookies

Vanilla-filled Chocolate Cookies

Cornmeal Cookies

Pumpkin and White Chocolate Cookies

Lemon Drops

Birthday Cake Cookies

Turtle Cookies

Pumpkin Caramels

Creamy Pecan Pralines

Divinity

Ambrosia Cookies

These cookies are probably named after an American variant of fruit salad, called Ambrosia salad, which contains fruits, coconut, pecans and cream. This cookie version should be soft and chewy, so don’t let them bake too long in the oven. The dried fruits seem to melt into the dough, making them even more irresistible.

Makes 30 cookies

135g (5oz) plain flour

¼ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

115g (4oz) unsalted butter, softened

110g (4oz) caster sugar

150g (5½oz) soft light brown sugar

1 large egg

1 tsp vanilla extract

70g (2½oz) oatmeal (not rolled oats)

80g (3oz) raisins

80g (3oz) chopped dates

60g (3oz) chopped pecans

40g (1½oz) desiccated coconut

1. Preheat the oven to 190°C (375°F), Gas mark 5. Line four large baking sheets with non-stick baking parchment.

2. In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.

3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.

4. Add the egg and vanilla extract to the creamed butter, mixing well, then incorporate the sifted ingredients into the bowl. Mix in the oatmeal, dried fruits, nuts and coconut.

5. Using a tablespoon, shape the dough into balls (weighing about 30g (1oz) each). Place these 5cm (2in) apart on the prepared baking sheets.

6. Bake for 8–10 minutes until the cookie edges begin to brown slightly, then cool for 5 minutes before removing to a wire rack to cool completely.

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