Browsing Tag



White Chocolate Chip Macadamia Cookies

Uncategorized September 20, 2010

It’s a difficult thing to find a Really Good Cookie Recipe. There’s usually one problem – too crispy, not soft enough, too many choc chips or not enough. My ultimate cookie is a soft, dense cookie. Chewiness will also not go amiss. Oh-so-slightly crispy at the edges but gorgeously soft and dense in the centre.
Probably one of the best cookies in the world come from Subway, but I almost never allow myself to buy them since I discovered they were 200 calories a pop (and seriously, who can resist that three cookies for $2.50 deal? come on people, i don’t have that much self control).

These aren’t particularly chewy, but they are certainly dense, soft and crispy. Love, love, love them. I was passed on the recipe from my friend Niwa, can be found here. The original recipe is for white chocolate macadamia cookies, but i’ve made these with regular choc chip with same success – it’s a great basic cookie dough.

2 1/4 C plain flour I once made these cookies without adding baking soda. They were far better with the baking soda – too dense.
1/2 t baking soda
1/4 t salt
1 C brown sugar
1/2 C white caster sugar

3/4 C butter, room temperature – (important for creaming)
2 large eggs
2 t vanilla essence/extract
1 cup nuts (pecans or macadamia)
– I used macadamias
1 1/2 C white chocolate, chopped – I used 1 cup of white chocolate chips

Preheat your oven (180 C) and line a baking tray with baking paper or a baking mat. In a dry bowl, mix together flour, salt and baking powder.

Cream butter and sugars with an electric mixer or with a wooden spoon and some serious elbow grease. Add eggs and vanilla and beat until light and fluffy.

Add flour, cup by cup at a time. I always use a wooden spoon for this step, otherwise the flour shoots everywhere with the electric mixer. Flour + cookie dough on the walls = not good.

Fold in your chocolate chips and chop nuts.

Add nuts to the dough.

Macadamia nuts are hard to chop.. I find they have a tendency to shoot everywhere if you’re not careful. I tried bashing them in a ziplock bag, but I broke the bag. Haha. If you have a good solution for macadamia-bashing, let me know your tips and tricks!

Tip – leave in the fridge for 30-60 minutes to harden the dough. This makes it easier to shape into round balls and according to some, makes the dough denser when baking. I have no idea what the connection is, though. Feel free to share, if you know!

Shape tablespoons of dough into balls and place on tray. If you checked out my previous post, you may have halved the choc chips.. if you have, use the reserved amount to decorate cookies with. If not, just chuck in the oven and bake away away.


The best way to get good cookies is by WATCHING THEM LIKE A HAWK. Too many times I have walked away from an oven in boredom, only for a few minutes, seriously and I’ve paid the price with sad, sad burnt cookies. It’s just so annoying buying good ingredients, putting it all together only to get screwed up results. Trust me. I’ve been through the heartbreak and I don’t want you, dear reader, to go through the same pain. It happened during PMS one time and I nearly cried.

Okay, getting a bit emotional here.

Back to the recipe.

In a hot oven, these tend to bake for about 10-15 minutes. When in doubt take them out earlier rather than later, because cookies tend to firm up quite a bit outside of the oven. You should take them out when they are only just beginning to brown on the edges. But never take too long because you have no idea how much burning is going on underneath the pretty white surface if your oven isn’t the right temperature. Trust me on this. If you get it right, the results are super delicious.

Cool on a wire tray and eat one warm with a glass of milk. It is pure magic – the combination of melted chocolate, crispy, soft cookie and cool milk. You’ll love this one.


– Christine

If you want tips on how to freeze cookie dough, check out my previous post, here.

rice pudding

Rice Puddin’

Uncategorized September 5, 2010

I’ve got good memories of rice pudding. It was my staple snack to grab while studying anthropology at Macquarie University. They sold it in the student supply shop in plastic cups, cold with cinnamon sprinkled on top and I would pick up cups on the regs to go study with. 

2 cups (500mls) milk 
1/2 cup arborio rice 
1/4 cup caster sugar 
1 teaspoon vanilla extract 
Sliced strawberries, to serve 

Combine milk, rice, sugar and vanilla in a saucepan over a medium heat. Bring to the boil, then reduce the heat to low. Simmer, stirring every 5 minutes for 25 minutes, or until the rice is tender and creamy. Top with the sliced strawberries. 

TIP: Add some crushed pistachios on top or stir through a few teaspoons orange blossom water or rosewater to the rice pudding.


Rustic Apple Cake

Uncategorized April 12, 2010

This lovely apple cake is great for dessert, or having friends round as a tea cake. 

Usually with this apple cake, you fill your cake tin halfway with your cake mix, then layer your sliced apples in the middle and add in the rest of your cake mix, so the apples bake in the middle of the cake which is quite good, but for this version, I layered the apple slices on top of the cake and drizzled it with a caramel sauce, which resulted in a crispy top with caramel apples.

100g butter, melted
1 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1 teaspoon ground cinnamon 
1 large granny smith apple

Preheat oven to 170 degrees ‘C.

Combine the butter with the sugar, then add the eggs one at a time, whisking after each addition. Sift the flour over and add the spices with a large pinch of salt. Stir until just combined (overmixing = tough cakes!) 

Peel, core and slice the apple. Line a cake tin and pour in half of your cake mix and layer the apple slices. Add the rest of your cake mix and bake for about 40 minutes or until golden brown and top of cake springs back at touch.

Pour all of cake mixture into cake tin. Layer apple slices on top of cake.

Drizzle over a caramel sauce (1/2 cup of cream, 3 tablespoons of butter and 1/2 cup of brown sugar, heated in a saucepan until thickened) on the apples

Bake until top is golden and crisp (bottom of cake will still be moist.)

Enjoy with friends and a cup of tea! 🙂 This cake is also lovely, slightly warmed with a scoop of vanilla ice-cream.