30
Choc Chip, Pecan &
Oat Cookies
Prep 15 minutes / Cook 12 minutes
Makes 28
125g butter, softened, chopped
½ cup (110g) caster sugar
½ cup (110g) firmly packed brown sugar
1 egg
2 teaspoons vanilla extract
1
1
⁄
3
cups (200g) self-raising flour
½ teaspoon salt
1 cup (190g) dark choc chips
½ cup (70g) pecan halves, roughly chopped
¼ cup (25g) rolled oats
1.
Preheat oven to 180°C no fan (160°C fan-forced).
Line 3 large baking trays with non-stick
baking paper.
2.
Assemble food processor with spindle and
Quad
®
blade. Place butter, brown sugar, bakers
sugar, egg and vanilla into bowl and secure lid.
Process for 10 seconds or until mixture is smooth
and combined. Add flour and salt to food processor
bowl and secure lid. Pulse 8–10 times or until just
combined. Add choc chips, nuts and rolled oats
and secure lid. Pulse 5 times or until just combined.
3.
Place heaped tablespoons of mixture,
3–4 cm apart, on prepared trays. Bake for
10–12 minutes or until golden. Set aside on
trays for 5 minutes to cool slightly. Use a spatula
to transfer to a wire rack to cool completely.
Dark Chocolate Ganache
Prep 5 minutes / Cook 2 minutes
Makes 3 cups (790g)
600g dark chocolate, roughly chopped
300ml pure cream
1.
Assemble food processor with spindle and
Quad
®
blade, ensuring bowl and attachments
are completely dry. Place chocolate into
bowl and secure lid. Process for 20–30
seconds or until very finely chopped.
2.
Place cream into a saucepan. Bring just to a
boil over medium heat. Add chocolate and
stir 10 seconds or until chocolate is melted
and mixture is smooth and glossy. Transfer
to a bowl. Set aside to cool slightly.
tIps
• Use ganache straight away as a chocolate sauce
or use a filling for a tart by pouring into a cupcake
paper and then chill in the fridge until set.
• To use as an icing for cakes or cupcakes set ganache
aside at room temperature for about 2–3 hours or
until a spreadable consistency.
• To use to make truffles, place ganache into an
airtight container and place in the fridge until
thickened and firm. Roll tablespoons of mixture into
balls then roll in cocoa, chocolate sprinkles, chopped
nuts or shredded coconut.