New PDF release: 500 Cookies

By Philippa Vanstone and Carol Beckerman

ISBN-10: 1845430735

ISBN-13: 9781845430733

A cookie compendium, jam-packed with 500 failsafe, melt-in-the-mouth recipes, together with conventional favourites from all over the world. packed with suggestion on materials, easy innovations, conversions, or even troubleshooting tips for whilst issues get it wrong. A superbly illustrated and easy-to-follow consultant to making excellent cookies at any time when - golden brown, crisp at the outdoors, sublimely wet at the within.

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Additional resources for 500 Cookies

Example text

51 Sticky Toffee Puddings This new British classic is said to have been invented in the Lake District in the 1960s. This recipe gets the balance of sweetness just right. MAKES 8 20 MINS 20–25 MINS UP TO 8 WEEKS Special equipment 8 x (7oz/200g) ramekins Ingredients For the pudding 9 tbsp unsalted butter, at room temperature, plus extra for greasing 7oz (200g) pitted dates (Medjool are best) E V E RYD R YD Y AY A Y C AK AKE KES Method 1 Preheat the oven to 375°F (190°C). Butter the 8 ramekins well, getting into all the corners.

Add to the chocolate and stir until melted. Let cool and add the rum. Beat the ganache with an electric whisk for 5–10 minutes, until thick and fluffy. 4 Mix half the confectioner’s sugar with cinnamon in a small sieve. Sprinkle the mixture evenly over a large sheet of parchment paper. Place the cake on the sugared paper and gently unroll it. Spread the ganache evenly over the cake. Carefully roll up the filled cake as before and chill for about 6 hours, or until the filling is firm. Unwrap the cake, trim each end, sift over the remaining confectioner’s sugar, and scatter with candied lemon zest (if using).

Add the melted chocolate and blend in thoroughly. 3 In a separate bowl, whisk the egg whites to stiff peaks. Turn the chocolate mixture into a large bowl and beat in a few tablespoons of the egg whites to loosen the mixture. Now carefully fold in the remaining egg whites. SERVES 6–8 20 MINS 25–30 MINS UP TO 8 WEEKS Special equipment 4 Scrape into the pan and bake for 45–50 minutes, until the surface is springy and a skewer inserted into the middle of the cake comes out clean. Allow to cool in the pan for a few minutes, then turn out to cool completely on a wire rack.

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500 Cookies by Philippa Vanstone and Carol Beckerman

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