It seems we have started a weekly cooking session. I grew up on home baked goods. Every week mum would have some kind of homemade goodies for snacks and our lunch box. I always thought I wanted those packaged muesli bars, but never actually ate them!! Mums cooking is just the best!! I hope the boys think my baking is the same!!
Each week I will now blog what we made and the recipe!! Usually I try and make things with no nuts, so it is kindy friendly. For those who havnt’t followed us for a while my eldest is Coeliac and dairy intolerant, and my youngest has an egg allergy. These cookies are definitely not for anyone who has an egg allergy.
Recipe is from Jamie Oliver:
150 gram of pecans
150 grams of walnuts
400 grams of icing sugar
100 grams of cocoa powder
1/2 teaspoon fine sea salt
1 tablespoon vanilla paste
4 large free range eggs
Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.
Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.
Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.
In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.
Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).
Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.