Crunchie cookies

Recipe from: 8/22/1996 12:00:00 AM
Ingredients 20
Servings 90
Time

Ingredients

  • 500
    g
    butter, at room temperature
  • 400
    ml
    castor sugar
  • 2
    extra-large egg yolks
  • 5
    ml
    vanilla essence
  • 100
    ml
    cornflour
  • 600
    g
    cake flour
  • 5
    ml
    salt
  • VARIATION 1
  • 1
    quantity basic dough mixture
  • 4
    slabs (100 g each) milk chocolate, broken into squares
  • VARIATION 2
  • 1
    quantity basic dough mixture
  • 125
    g
    butter, at room temperature
  • 375
    ml
    icing sugar, sifted
  • 5
    ml
    orange essence
  • grated rind of 1 orange
  • VARIATION 3
  • 1
    quantiy basic dough mixture
  • 500
    ml
    finely chopped almonds
  • 100
    g
    glace cherries, quartered
 

Method

 
BASIC DOUGH MIXTURE Cream the butter until light and fluffy. Add small amounts of the castor sugar while beating continuously. Add the egg yolks one by one, beating well after each addition. Add the vanilla essence and beat. Sift in the cornflour and beat until well blended. Sift in small quantities of the cake flour and salt while blending thoroughly with your free hand to make a stiff dough. Form the dough into a ball, wrap in plastic wrap and chill for 30 minutes. VARIATION 1 Preheat the oven to 160ºC (325ºF) . Spray an oven pan with non-stick spray. Halve the dough. On a lightly floured surface roll out one half until 5 mm thick. Line the oven pan with the rolled dough. Break the chocolate into squares and arrange on top of the dough. On a lightly floured surface, roll out the remaining half of the dough until 3-5 mm thick and place on top of the chocolate squares. Firmly press the dough down along the sides of the pan, taking care that the chocolate squares do not pierce the dough. Bake for 50-60 minutes or until the dough turns straw-colour. Cool and cut into squares. Store in airtight containers. Makes 80 squares. VARIATION 2 Preheat the oven to 160ºC (325ºF). Spray a large baking sheet with non-stick spray. On a lightly floured surface roll out the dough until 3 mm thick. Cut out shapes of your choice with cookie cutters and place on the prepared baking sheet. Bake for 15 minutes or until the cookies turn straw-colour. Cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. Cream the butter until light and fluffy. Add small quantities of icing sugar while beating continuously. Add the orange essence and grated orange rind and beat. Sandwich the cookies together with the icing. Makes 75 sandwiched cookies. VARIATION 3 Preheat the oven to 180ºC (350ºF) . Spray a large baking sheet with non-stick spray. Add the chopped nuts to the basic dough mixture and mix well. Divide the dough into four, roll each piece into a long, thin roll about 4 cm in diameter, and wrap in plastic wrap. Chill for 1 hour or until the rolls have hardened. Cut into 7-mm slices and arrange on the prepared baking sheet. Decorate each cookie with a cherry and bake for 15 minutes or until the cookies turn straw-colour. Cool on the baking sheet and store in airtight containers. Makes 90 cookies.
 

Read more on: bake  |  dairy
 

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