Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Red Velvet Crinkle Cookies
These cookies are your dream cookie, chewy but soft, chocolate but not too sweet. This recipe is 100% credit to the amazing Broma Bakery.
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1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon professional red food colouring*
2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup caster sugar
1/2 cup icing sugar
- Preheat the oven to 175°C and line a baking sheet with parchment paper. Set aside.
- Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food colouring, and mix well.
- In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
- Fill one bowl with granulated sugar and one bowl with powdered sugar. Scoop 1 tablespoon cookies out. Roll the balls first in the caster sugar and then in the icing sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
- Food colouring varies A LOT. If you are using a store bought gel or liquid food colouring you’ll need to use more!
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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