Tuesday, April 9

Emotional Eating: Chewy Gooey Caramel Cookies and a GIVEAWAY!!!

Following on from that SUPER depressing post(sorry!), I felt a little bit guilty about leaving my readers dripping fat salty tears into their cups of tea, so here is a quick fix. We all know that the best and most healthful way to cure a broken heart and deal with those heavy emotional issues is through your taste buds. So, behold the cookies.
And behold, alongside the cookies, some super-duper Penny Scallan products of cuteness and glory! Read through to the end to find out how you can win your very OWN kids apron... like these ones:


Win a handy-dandy wipe-clean apron from Penny Scallan... Cute Children Not Included

The recipe we used was from an old recipe book entitled 'Sugar & Spice', with Jo Seagar... we've actually been given this book twice, because it contains a family recipe for Nana Os's Sultana Jammy Puffs. World famous in New Zealand! And super scrummy. But anyway, I digress. These cookies are unfortunately called 'Graham's Sultana Biscuits', which is, I think, a TERRIBLE name for such a yummy cookie.
This clipboard is another goodie from Penny Scallan, we love the hard backing which makes it easy to write on the go... I foresee many expeditions and list writing!!

 We usually make them with sultanas, but this time exchanged the dried fruit(An actual quote from someone I know: "ooo yuck!") with chopped bits of white chocolate. Because holy heck, why haven't we ever thought of that before??! Without further ado then....
- Turn the oven on to 160 C
- In a large saucepan, melt 125 grams of butter, and then add half a cup of sugar, 2 tablespoons of milk, 1 dessertspoon of golden syrup and 1 teaspoon of baking soda. Mix until it 'fizzes'(disappointingly, it doesn't actually 'fizz' so much as gloop, bubble and froth into a large creamy mixture). DON'T leave the saucepan on the heat for so long(waiting for the fizzing noise) that it goes all dark golden. This is not the desired effect. But doesn't actually affect the taste, so, you know. Whatever.
Your fizzy mixture should NOT look this dark...

- Let the yummy frothy mixture cool a bit. It will deflate somewhat. :) Add 1 and 3/4's cup of flour, half a cup of sultanas(or white chocolate) and 1 teaspoon of vanilla essence and mix well. I usually mix in the vanilla first, because the mixture gets a bit stiff....
Practicing our handwriting and an example of someone who is NOT helping at all...

- Roll into 'golf balls'(or ping pong balls or even tennis balls!! They're your cookies!), flatten with a wet fork, and stick in the oven for 10 to 15 minutes. These are the kind of cookies that you pull out of the oven and they're still all sinky and soft, but don't be deceived, they are ready! Usually you can tell by the lovely light golden glow they get, however ours were already rather dark golden due to our over-zealous butter melting, so I just guessed. I was approximately 85%(with about 5% error either side) sure that they were ruined... they're not usually this dark!
- Once they've cooled and hardened enough, transfer them to a wire rack to cool.
 These cookies are too dark, and these children are too excited to care

- Start eating them as SOON as they are just the littlest bit cool enough to eat.
- They'll keep for about a week in a airtight container, but they won't last that long!!
Please note, this cookie dough has proven suitable for eating raw. I've heard that raw food is really good for you....

For eating cookie dough on this scale, I can guarantee you'll need to win this competition. To enter, leave a comment under here, telling me what your ultimate favourite cookie is. Easy!!! You have until Thursday, yes that's only two days, to enter.
Remember kiddos, cookies are a sometimes treat...
(said no-one ever)

10 comments:

Linda Bowman said...

You CRACK me up!! Fav cookie-hands down-afghans. With lashings of icing and definitely a walnut. Yum. I just made weetbix slice from our kindy cook book and it is wonderful. I had to double wrap it in gladwrap to stop making the "I'll just triple check that it tastes good" hole from getting embarrassingly big.

Rachel Osborne said...

mmmm, afghans.... hey I have that cookbook, I'll have to give that recipe a try!

Kirsten said...

Oh my goodness!! Those cookies look incredible. So hoping for a playdate so you can share them with me ha ha!

Rachel Osborne said...

haha Kirsten, I don't think they'll last even a couple of days!! I myself ate TWO when they were cooling, and the kids had at least two each - and they never eat home-cooked food...

Raewyn Clark said...

I am enjoying a good old Alison Holst cookie recipe made with wholemeal flour/oats (blitzed in the food processor till fine - which is good because otherwise I get indigestion from cookies with whole oats...), raisins, hazelnuts, and best of all little chocolatey chucks to give bursts of divineness...(and of course the usual other cookie ingredients..) ...

Rachel Osborne said...

ooo that sounds good Raewyn... but what do you mean... are you baking with a newborn baby!?

Tina said...

My darling husband's double chocolate chip cookies are my all time favourite, not that i can get him to make them these days! He makes them really big which is an added bonus... This recipe looks very yummy and I love the pictures to go with it.

Rachel Osborne said...

big cookies! Yay! none of this bite sized rubbish...

Leonie said...

Love the cookies - love the products! x

Jollym said...

you can't beat a great choc chip cookie, I love using the condensed milk recipe that you have adapt and mix pretty much anything with it, one of my favourites was milo and coconut :) great give-away :)