HERTZOGGIE THUMBPRINT COOKIES
Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes
INGREDIENTS
1 cup (227g) margarine, softened
6 tbsp NESTLĂ Full Cream Sweetened Condensed Milk
1 tsp vanilla essence
2œ cups cake flour
1 cup fine desiccated coconut
1 cup jam, of choice
METHOD
1. Preheat the oven to 180°C and line 3 baking trays with baking paper.
2. In a large mixing bowl, combine the margarine, NESTLĂ Full Cream Sweetened Condensed Milk and vanilla essence and use an electric mixer to beat the mixture for 30 seconds until smooth.
3. Sieve in the flour and beat until combined and lump-free.
4. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. *Chefâs Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.
5. Dip the ball into the coconut and shake off the excess.
6. Place on the lined baking tray and repeat with the rest.
7. Using your thumb, press an indentation into the centre of each ball.
8. Spoon the jam into the centre of each cookie. *Chefâs Tip: Stir the jam beforehand to remove any lumps.
9. Bake for 8 minutes, rotate the baking tray and bake for a further 7 minutes until set around the edges.
10. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely and ENJOY! *Chefâs Tip: The cookies can be stored in an airtight container for up to 1 week!
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PEPPERMINT CRISP THUMBPRINT COOKIES
Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes
INGREDIENTS
1 cup (227g) margarine, softened
1 cup granulated sugar
1 large egg
2 cups cake flour
Âœ cup NESTLĂ Cocoa Powder
3 slabs (49g each) NESTLĂ Peppermint Crisp
Âœ tin (180g) NESTLĂ Caramel Treat Mint Flavoured Dairy Dessert
METHOD
1. Preheat the oven to 180°C and line 3 baking trays with baking paper.
2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2 minutes until light and fluffy.
3. Add the egg and beat until incorporated.
4. Add the flour and NESTLĂ Cocoa Powder and beat until combined.
5. Finely chop the NESTLĂ Peppermint Crisp slabs. Stir half of the chocolate into the cookie dough and reserve the rest.
6. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the lined baking tray and repeat with the rest. *Chefâs Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.
7. Using your thumb, press an indentation into the centre of each ball.
8. Spoon the NESTLĂ Caramel Treat Mint Flavoured Dairy Dessert into a microwave-safe dish and microwave for 30-seconds until smooth and melted. *Chefs tips: For testing we used a 700W microwave.
9. Spoon the caramel mixture into the centre of each cookie.
10. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set around the edges.
11. Allow the cookies to cool on the tray for 10 minutes before sprinkling the remaining finely chopped NESTLĂ Peppermint Crisp over each.
12. Transfer to a wire rack to cool completely and ENJOY! *Chefâs Tip: The cookies can be stored in an airtight container for up to 1 week!
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LEMON CREAM THUMBPRINT COOKIES
Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes
INGREDIENTS
1 cup (227g) margarine, softened
3 tbsp castor sugar
â cup NESTLĂ Full Cream Sweetened Condensed Milk
2œ cups cake flour
â cup NESTLĂ KLIM Full Cream Instant Milk Powder
1 cup store-bought lemon curd
METHOD
1. Preheat the oven to 180°C and line 3 baking trays with baking paper.
2. In a large mixing bowl, combine the margarine, sugar and NESTLĂ Full Cream Sweetened Condensed Milk and use an electric mixer to beat the mixture for 30 seconds until smooth.
3. Sieve the flour and NESTLĂ KLIM Full Cream Instant Milk Powder into the mixing bowl with the wet mixture.
4. Beat the mixture for a few seconds to combine and use your hands to bring the mixture together to form a dough.
5. Spoon 1Âœ teaspoons of the cookie dough into your hand and roll into a ball. *Chefâs Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.
6. Place on the lined baking tray and repeat with the rest.
7. Using your thumb, press an indentation into the centre of each ball.
8. Bake for 8 minutes, rotate the baking tray and bake for a further 7 minutes until set around the edges.
9. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely
10. Spoon the lemon curd into the centre of each cookie and ENJOY! *Chefâs Tip: The cookies can be stored in an airtight container for up to 1 week!
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MOCHA THUMBPRINT COOKIES
Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes
INGREDIENTS
1 cup (227g) margarine, softened
1 cup granulated sugar
1 large egg
2 tbsp NESCAFĂ Ricoffy
2 cups cake flour
Âœ cup NESTLĂ Cocoa Powder
3 slabs (85g each) NESTLĂ Aero Dark Chocolate
â cup cream
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 180°C and line 3 baking trays.
2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2 minutes until light and fluffy.
3. Add the egg and 3 teaspoons of NESCAFĂ Ricoffy and beat until incorporated.
4. Add the flour and NESTLĂ Cocoa Powder and beat until combined.
5. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the lined baking tray and repeat with the rest. *Chefâs Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.
6. Using your thumb, press an indentation into the centre of each ball.
7. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set around the edges.
8. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
9. Break the NESTLĂ Aero Dark into cubes. In a microwave-safe bowl, combine the NESTLĂ Aero Dark and cream and microwave, stirring in 30-second intervals until smooth and melted. *Chefs tips: For testing we used a 700W microwave.
10. While still warm, stir in the remaining teaspoon of Ricoffy and mix until smooth.
Spoon the chocolate ganache into the centre of each cookie and allow to set and ENJOY! *Chefâs Tip: The cookies can be stored in an airtight container for up to 1 week!
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