Cooking with Sarah Boorer
Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.
This week Sarah cooks Crack for Chocolate Lovers.
1 ½ cups icing sugar
½ cup unsweetened cocoa
⅛ teaspoon sea salt
¼ cup egg whites, plus 2 tablespoons extra
2 tablespoons vegetable oil, or melted coconut oil
2 teaspoons vanilla extract
1 cup macadamia nut pieces, plus extra to decorate
2 pinches sea salt flakes for sprinkling (optional)
Preheat the oven to 170 degrees Celsius fan-forced. Line two large baking trays with baking paper and lightly spray with cooking oil spray (these cookies are extremely sticky and benefit from the extra greasing).
Using a hand mixer or a stand mixer, whisk together the icing sugar, cocoa and salt. Add ¼ cup of egg whites (two whites), the oil and vanilla extract, and mix on low speed. Increase the speed to medium as the sugar and cocoa are absorbed into the liquid. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the macadamia pieces and fold together using a silicone spatula. Allow the batter to rest for 15 minutes.The cookie batter should be thick and viscous.
Use a tablespoon to scoop the mixture onto the baking trays 2 ½ cm apart. Embed the top of each cookie with the additional macadamia pieces. Allow the unbaked cookies to rest on the baking trays for 5 minutes more.
Bake for 10-12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t overbake, especially if your oven tends to run hot. Allow the cookies to cool on the baking trays. While cooling, sprinkle with sea salt flakes (if using). When the cookies are completely cooled, gently peel them from the baking paper. They will be soft and delicate, so do this carefully.
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