White Chocolate, Lemon & Coconut Chewy Cookie Slice

The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice, is too good to resist.

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With the combination of white chocolate, lemon and coconut, these little morsels of deliciousness are too good to refuse.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

It’s the end of term. The summer holidays loom large. I don’t know about the rest of parents out there, but I’m reaching my tipping point. I’m maxed. Between sports days, special assemblies, summer fetes, non-uniform days, beach days (oh yes); with four kids all in separate classes, I’ve stopped knowing whether I’m coming or going. My wine consumption has hit a new high. I guess it has the advantage of making me look forward to the holidays. I can’t bloody wait.

Another aspect of this is teachers gifts. I’m not the biggest fan of the concept as I think it’s putting added pressure on parents. But then on the other hand I’m so grateful there’s folk out there willing to put up with my cherubs so I don’t have to, they probably deserve something. With 4 teachers and 3 TAs, that’s a fair few gifts. So I decided to bake. It seemed like a good idea, definitely cheaper. But as I was trying to wrap up 14 bags of traybake squares, I wasn’t so convinced. However, it’s done, and I’m drinking red wine.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

This recipe is one of the traybakes I made for the teachers (the other was my Triple Chocolate Fudgy Brownies). It’s a couple of recipes rolled into one, sprinkled with a bit of my own design. It’s good. The Husband is a huge fan – and this contains condensed milk which usually puts him off. But the combination of white chocolate, lemon curd, and desiccated coconut is a winner, I promise. The only thing you’re actually making here is a basic cookie recipe – the rest is just throwing stuff in. It’s simple, and bloody lovely.

Ingredients

220g unsalted butter, softened
120g granulated sugar
140g brown sugar
2 medium eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 (half) tsp salt
150-200g white chocolate, chopped into chunks
60g desiccated coconut
80-100g lemon curd
3/4 (three quarters) tin condensed milk

1. Preheat your oven to 170°C (fan). Grease and line a 12×9″ tin, or something similar in size. I use groundnut oil to grease as it has no taste, but butter is good too. Just use some greaseproof paper and don’t bother cutting it to size or anything, just shove it in and make it fit.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

2. In a mixer, or using a hand mixer, cream the butter with both sugars until it has slightly lightened in colour (you don’t have to spend ages at this as you’re making a cookie dough, not a cake). Beat in the eggs and then the vanilla. Add the flour, baking powder and salt, and stir gently until fully combined. Press about 3/4 (three quarters) of the dough into your prepared tin. Put the remainder of the dough in the fridge until you need it.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

3. Pop the tin into your preheated oven for 10 minutes. Whilst you wait for that, chop up your white chocolate.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

4. Remove the cookie base from the oven. It should have started to turn a light golden brown.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

5. Sprinkle over the coconut, evenly covering the cookie base.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

6. Top this with the white chocolate. I used 200g of white chocolate. I’m not scared of it. The more, the merrier. Bring it on. But if you’re not sure (or just have 150g of white chocolate), you could use slightly less *cough* *wimp*.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

7. Add small dollops of lemon curd, evenly spreading them across the base. Use as much as you feel it needs. The tartness of the lemon curd contrasts the sweetness of, basically everything else in this recipe, so don’t be shy of using the full 100g.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

8. Pour over the condensed milk. Now I hate waste, and not using the full tin of condensed milk went against my nature. But this recipe doesn’t need the full tin. So I poured over the required amount. And ate the rest. Winner.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

9. Top all of this lovely goodness with pieces of the remaining cookie dough.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

10. Bake in the oven for 20-25 minutes until nicely golden all over.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

11. Remove and leave to cool completely before trying to slice.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

Depending on the size of your squares, you should get about 20 from this recipe. I tend to trim the edges to make for neater squares. I then eat the trimmings. But they don’t have calories so that’s ok.

White Chocolate, Lemon & Coconut Chewy Cookie Slice - The delicious combination of white chocolate, lemon and coconut, merged together in a chewy cookie slice. | thehecticcook.com

This traybake lasts for a good few days in an airtight container, and the flavours actually seem to intensify over a day or two. There’s something about white chocolate and lemon that goes so well. Give this a go and let me know what you think.

Happy cooking!

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Millionaire Cookie Cups

Millionaire Cookie Cups – Gorgeously moreish cookie cups filled with gooey caramel and topped with chocolate. Absolutely sublime!

I don’t know why I do this to myself. I convince myself that it’s “for the blog…”. But then I’m left eating 42 caramel filled cookie cups. A hardship, I know. The Husband and I are complete opposites when it comes to caramel. As much as he hates it, I adore it. And I mean, adore it. Anything with caramel in it attracts my attention. You could slap it over some fish and chips and I’d have a go. I basically made this recipe so I could lick out the pan afterwards. Seriously. I made 42 caramel filled cookie cups pretty much for me. There’s a problem there somewhere.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

But these are so worth it. Even the day I managed to eat 5 (that’s over 1000 calories, I did the maths) can’t detract from the fact that these were worth it. Millionaires shortbread is my most favourite traybake. Ever. So to transfer the caramel and chocolate topping into a cookie cup, a wonderful bitesized morsel of deliciousness, seemed like the best idea ever. And it wasn’t far off. Next time I’ll just plan to get rid of them better so I’m not left eating all the cookie cups….

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

These are based on the same cookie base as my Nutella Cookie Cups. You can pretty much fill them with anything.

Ingredients

For the Cookie Cups:

220g unsalted butter, softened
200g granulated sugar
220g brown sugar
2 eggs
2 tsp vanilla extract
380g plain flour
1 tsp baking powder
1/2 tsp salt

1. Preheat your oven to 160°C (fan)/350°F/Gas 4.

2. Cream the butter and both sugars together in a bowl. Beat this for a couple of minutes until the mixture lightens slightly.

Millionaire Cookie Cups | thehecticcook.com

3. Beat in the eggs, and then the vanilla until completely incorporated.

4. Add in the flour, baking powder and salt, and mix in thoroughly.

5. Take small spoonfuls of the mixture and roll it into balls before placing them into a mini muffin tray (this gets a bit messy).

Millionaire Cookie Cups | thehecticcook.com

I used both a silicone mini muffin tray, and a metal one. I’d strongly recommend using a silicone one. Despite buttering the metal tray thoroughly, the cookie cups didn’t exactly come out easily:

Millionaire Cookie Cups | thehecticcook.com

(*sob *sob – I still ate them the same though. No waste. Ever)

6. Pop the trays in the oven for 10-12 minutes, until the edges are just beginning to brown. Take them out, leave them for a couple of minutes, then make the holes in the middle of each cookie using an appropriate device – I used the bottom of an ice-cream scoop as it was nicely rounded. Just find something slightly smaller than the cookies. Don’t use your fingers. They will burn. It will hurt.

Millionaire Cookie Cups | thehecticcook.com

Some of my cookies towards the centre of the trays were still very soft in the middle. Don’t worry, they’ll harden up as they cool.

Caramel & Topping

150g unsalted butter
150g brown sugar
1 tin of condensed milk (approx. 400g)
200g milk chocolate

Note:

I used soft dark brown sugar this time, because that’s what I had (call it bad-planning). This resulted in quite a dark caramel. If you’d prefer a lighter caramel use soft light brown sugar, same quantities.

1. Gently melt the butter and sugar in a pan over a low heat.

Millionaire Cookie Cups | thehecticcook.com

2. Once melted, add the condensed milk and bring gently to the boil (don’t rush this). Once it has come to the boil, let it continue to gently boil for around 5 minutes, until the caramel deepens in colour and looks thick and ‘caramelly’.

Millionaire Cookie Cups | thehecticcook.com

3. Take the pan off the heat and leave to cool slightly for a few minutes.

4. Fill your cookie cups up to the tops with the caramel, being careful not to burn yourself (especially your tongue as you try to lick the spoon…or is that just me…?).

Millionaire Cookie Cups | thehecticcook.com

5. Melt the milk chocolate, either in the microwave (30 second bursts, stirring in between) or in a bowl over a pan of simmering water.

Millionaire Cookie Cups | thehecticcook.com

6. Top the cookie cups with the chocolate, and either leave to set, or refrigerate to harden.

Millionaire Cookie Cups | thehecticcook.com

7. Remove the cookie cups from the tray and serve.

Millionaire Cookie Cups - cookie cups filled with gooey caramel and topped with chocolate! | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:44]

 

 

 

 

Nutella Cookie Cups

Nutella. Ah, Nutella. Whoever thought of mixing chocolate with hazelnut, and creating a gooey spread, was an absolute legend. You may have guessed I like love adore Nutella. My kids have also inherited the Nutella gene it would appear – not from their father I may add, who doesn’t like it. Between that and his dislike for caramel, I do sometimes question the fundamental basis of our marriage.

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So these little cookie cups spring up a lot on Pinterest. Thus I could go no longer without trying them out. And I was not disappointed. I made them in a mini muffin tin, however there was excess cookie dough, so I made some standard muffin tin sized cups too. These are probably too big. Except they’re not. They’re decadent. But the mini muffin cups are a great size for kids, and if you’re being good (ha, whatever).

Ingredients

220g unsalted butter, softened
200g granulated sugar
220g soft brown sugar
2 eggs
2 tsp vanilla
380g plain flour
1 tsp baking powder
1/2 tsp salt
1 standard sized jar of Nutella (you’ll need every drop!)

1. Beat together the butter and both sugars, for several minutes, until slightly lighter in colour.

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2. Beat in the eggs, and then the vanilla. Then mix in the flour, baking powder and salt. Many recipes call for you to sieve the dry ingredients in. I didn’t. Just sprinkle them in, ensuring they get well mixed in.

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3. Grease your tin – I used groundnut oil as it has no taste, but you could use butter/margarine – and preheat your oven to 180°C/350°F/Gas 4.

4. Take spoonfuls of your mixture and roll into golf ball sized balls, then pop into your tin. The mixture should fill each hole, but only up to the top, not over.

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You’ll obviously need bigger balls (ha ha ha) for a standard muffin tin, but same rules apply – fill the hole but don’t overfill above the top of the hole.

This is rather messy. You could use an ice-cream scoop to make less mess and get more standard sized cups. I didn’t.

5. Bake these for 10-12 minutes, until the edges are just beginning to golden – in my oven, the smaller size needed 10 minutes, the bigger size 12 minutes.

6. Once out of the oven you need to make holes in the middle of each cookie to make ‘cups’. For the small ones I used the end of an ice-cream scoop as it was the perfect size. For the larger cups I used a ‘cup measure’. A shot glass has been mentioned on other recipes as the perfect size. Basically find something that will make a good sized indent. Just don’t use your thumbs. The cookies are hot. It will hurt.

7. Then start to fill each cup with a spoonful of Nutella. You can choose the size of spoon, depending on how much Nutella you want in each. But if you don’t empty a jar of Nutella, you’re not putting enough in 😀

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The Nutella will melt into the warm cups. Leave to cool in the tins, or at least until they’re mostly cool. Eating whilst the Nutella is still slightly warm and squidgy is recommended for at least one. Or two.

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Whilst filling the bigger cups I ran out of Nutella – I might have overfilled. So I melted some milk chocolate and filled the last few with this, then let the chocolate cool and harden. This actually worked well, as the Husband enjoyed these and I wasn’t forced to eat all of the cookie cups . They’re also a great alternative to Nutella, if you fancied mixing them up – milk, white, dark; all would work well and be pretty darn tasty.

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Once again, when it comes to this recipe you can change it up and make all sorts of variations. Caramel would be a lovely filling. Mmmm. I might have to go try that. Maybe topped with a button, kind of millionaires shortbread-esque. Or a wee bit of peanut butter topped with chocolate. Oh wow, that could be immense. I think I might have to head off now…..

Happy cooking!