Wednesday, July 31, 2013

The Everything Nana Cookie- Tuesday's in the Kitchen




We have been living a simple home life, baking, drawing and pulling out Disney classics to watch in the afternoons. Getting over being sick has been trying, tissue boxes feature heavily in our decor, beds remain unmade for that lived in look. It's week three of one or more of the family sick and I'm hanging out for adult company.

We've made cubbies, snuggled together and read books, and created such mess playing.  Entertaining kids when they are sick is trying. The sad dispositions, tantrums, fevers and tiredness can be take their toll. And it hasn't always been them. I find getting into the kitchen to fight off boredom and get Miss Three engaged works well. The last three weeks we have made all manner of slow food and sweet treats. Today's recipe is the ultimate Nana cookie. It's a blend of Anzac, Chocolate Chip cookie and fruit museli slice all in one. LIttle hands can easily mix ingredients and roll into balls as the mixture is firm for them to hold. I've played around with a number of variations in recent weeks using what l have had in the pantry as l havn't ventured far from the kids but it's a great cookie everyone enjoys and is great for bribery too, (did l say that, why yes I did!).


Prep time: 15 min | Cooking Time: 18-20 min | Eating time: seconds

ingredients
2 1/2 cups (225g) of plain flour, sifted
1 cup of oats
2 tbsp of golden syrup
1 tsp baking powder
1/2 tsp table salt
200g of butter, softened
1 cup (175 g) packed dark brown sugar
3/4 cup (165g) white sugar
1 cup of shredded coconut
1/2 cup of cranberries
1/2 cup of sultanas
3 tsp vanilla extract or a vanilla bean
2 free range eggs
1/2 bag of chocolate chips




how to make
  1. Preheat oven to 160 degrees for fan forced oven.
  2. Beat butter, sugar and vanilla until creamy 8-10 mins
  3. Scrape down sides of the bowl
  4. Beat in the egg and gradually add sifted flour, salt and baking powder. 
  5. Add the oats and golden syrup
  6. Stir till dough forms.
  7. Add chocolate chips, cranberries and shredded coconut and stir well or use a Kitchen Aid until mixed through.
  8. If mixture is to wet add a little more shredded coconut or flour, if to dry add a little more golden syrup. It will depend on your measurements and mixing.
  9. Roll tablespoonfuls of dough at a time into balls.
  10. Use back of a fork and press each ball slightly to flatten on the tray.
  11. Place on greased baking trays lined with baking paper, allowing room for cookies to spread.
  12. Bake 17-20 minutes until edges are golden
  13. Take cookies out of oven and let cool on trays prior to transferring them to a drying rack.
  14. Store in an airtight container for up to ten days.

for thermomix users

  1. Preheat oven 180 degrees or 160 degrees for fan forced oven.
  2. Place raw sugar in mixing bowl and mill 10 sec/speed 6. Set aside.
  3. Beat butter, sugar and vanilla until creamy 2 mins/in bowl/speed 6.
  4. Scrape down sides of the bowl
  5. Add the eggs with blades rotating on speed 3, gradually add the sifted flour, salt and baking powder through the hole in the mixing bowl lid, then knead for 30 sec/Knead. 
  6. Take out and place in a bigger bowl or you can attempt to do it all in the thermomix bowl.
  7. Add the oats and golden syrup, chocolate chips, cranberries and shredded coconut and stir/ or alternatively, in the thermomix bowl 10 sec/reverse/speed 3.
  8. If mixture is to wet add a little more shredded coconut or flour, if to dry add a little more golden syrup. It will depend on your measurements and mixing.
  9. Roll tablespoonfuls of dough at a time into balls.
  10. Use back of a fork or spoon and press each ball slightly to flatten on the tray.
  11. Place on greased baking trays lined with baking paper, allowing room for cookies to spread.
  12. Bake 17-20 minutes until edges are golden (in my oven they take 18 minutes)
  13. Take cookies out of oven and let cool on trays prior to transferring them to a drying rack. Store in an airtight container for up to ten days.
Variations- Using almond meal for flour or use half and half in the recipe. I like to throw in more oats and shredded coconut to the mix as it's healthier than using extra sugar to sweeten the mix. Chocolate chips can be replaced with milk drops, cocoa powder or chopped dark chocolate for a creamy, bitter chocolate cookie. You can use Agave syrup instead of sugar and a bar of Loving Earth chocolate chopped up in the cookie for a healthier option. 


I would love to know what you are baking- leave a comment below-
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x Mummafox
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