Today we have a giveaway ofCookiepedia by Stacy Adimandopublished by Random House Australia. All you have to do is tell us what your favourite biscuit/cookie is. Winner will be drawn on 26th Oct at 10am Only open to Australian residents.
cook•ie: a small flat, baked cake which is either crisp or soft but firm
(often with chocolate chips, candies, or nuts mixed in); insanely
If you miss the days when snacks were simple and
handmade, you’ll love this homespun encyclopedia of cookies. Full of
hand-drawn illustrations and gorgeous photographs, The Cookiepedia
features 50 classic recipes for everything from Amaretti and Animal
Cookies to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other
favorites—plus hundreds of ideas for adapting recipes and making them
To whet your appertite here is a sample recipe from the book:
MINT THINS Nobody you know will not come by when you say
you’re baking homemade mint thins. (If they don’t so much as ask,
consider defriending them immediately.) The question is: Do you want to
share? The baking and dunking takes no time (especially if you’re
tasting as you go), but these bite-size treats do hold up best (and
taste yummiest) once the mint chocolate has had ample time to set. If
you’re protective of your stash, store them in the freezer. They’re best
with a chill anyway.
Preheat oven to 350°F Makes: 3 1/2 dozen cookies
1 cup unsalted butter, at room temperature 1 cup powdered sugar 1 egg 1 teaspoon vanilla extract 12 ounces semisweet chocolate 2/3 cup cocoa powder 1/4 teaspoon salt 1/4 cup unsalted butter teaspoon peppermint flavor
1. Cream the butter until it’s light and fluffy.
add the powdered sugar and continue mixing, stopping to scrape the
sides of the bowl as needed. Mix in the egg and vanilla extract. Sift
together the flour, cocoa powder, and salt. Add the flour mixture by
halves, beating to incorporate after each addition. 2. Turn out the
dough onto a clean surface and form it into a disk with your hands.
Split the disk in half and place them in the fridge to firm up for 1
hour. Tip: If you’re short on time, do 25 minutes in the freezer instead.
3. Working on a floured surface (you’ll need a decent amount, since the
dough is sticky), roll out the dough to O/8-inch thick. Shape the
cookies using a 1.-inch round cutter and place them on a
parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let
cool completely. 4. Break up the chocolate into a bowl and set it
over a small pot of simmering water (make sure the bowl doesn’t touch
the water). Add the butter and the peppermint flavor and stir the
mixture steadily until it’s fully melted and looks glossy and smooth.
Remove the bowl and let the chocolate cool slightly. 5. One by one,
drop the cookies in the chocolate, then scoop them out with a fork to
let the excess drip off. (Tap the cookies against the side of the bowl
to help drain the extra chocolate.) Move them carefully to a wire rack
or parchment-paperlined baking sheet. When they’re all coated, move the
sheet to the refrigerator or freezer to set.
Prepare a batch of the mint thins and store them in the freezer. Then
prepare a batch of the chocolate chip dough on page 43. When both are
chilled, sandwich the mint cookie between 1 tablespoon each of the
chocolate chip dough, then press the dough around the mint thin to cover
it completely. Bake according to the chocolate chip directions.