More than just a love bite my sweet Valentine

More than just a love bite my sweet Valentine
Jenny Morris

Fooding Around with Jenny Morris

Diamonds might be a girl’s best friend, but you don’t have to break the bank to keep your Valentine happy. If the budget is tight, make something sweet for your loved one. Just the thought of you doing something special for him or her will put a beautiful smile on their face. They will feel loved and cared for. Making something sweet is a wonderful way to express your love for each other. Love after all is not measured by how much you spend.

These delicious treats are quick and easy to make and will have your loved one wanting more than just a love-bite! Wrap them up individually and present them in a beautiful box tied with a ribbon. Be sure to attach a little voucher that says it can be redeemed for a night of romance whenever you have the time. Set the table for two, light the candles and enjoy a wonderful evening in together with a meal cooked for two, ending with your delicious cookies.

Let’s cook!

Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 sandwiches

Ingredients:

  • 80g butter
  • 120g dark chocolate (chopped)
  • 100g sugar
  • 2 eggs (at room temp)
  • 40g cocoa
  • 60g Sasko Cake Flour
  • ½ tsp baking powder
  • Pinch of salt

Peanut butter cream icing:

  • 75g butter (at room temp)
  • 150g icing sugar
  • 2 tbsp. milk
  • 80g peanut butter

Method:
Heat butter in a bowl and add chocolate. Stir until the chocolate has completely melted.
Beat the eggs and sugar with an electric beater until light and thick (approx 3-4 minutes).
Sift the dry ingredients.
Add the dry ingredients as well as the chocolate/butter mix to the egg and sugar and beat until you have a smooth, thick batter.
Put it into the fridge for 30min to 1hour, until it has formed a stiff enough cookie dough to shape into balls.
Pre-heat the oven to 180ºC.
Grease and line 2 large baking trays.
Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart, as they will spread as they bake.
Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven,
Allow to cool slightly before taking off the baking paper and transferring to a wire rack to cool completely.

To make the icing:
Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined, then up the speed to medium and beat until thick and light in colour.
Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing.

To assemble:
Make the cookie sandwiches by spreading a little of the icing onto half of the cookies and then seal them with the remaining half of the biscuits.
Store in an airtight container.

Tip 1: Although butter is the best fat to use for flavour, margarine can also be used – but choose a margarine that is hard and labelled for baking as soft margarines contain water which can affect the consistency of the dough.
Tip 2: Place the dough balls on cold baking trays to prevent excess spreading.
Tip 3: If baking two trays of cookies at the same time don’t place them directly on top of one another as the cookies on the tray underneath will not brown; leave a good space between them – you can always swap the trays around half way through cooking.

Chocolate Chip & Ice Cream Cookie Sandwiches
Makes 30 cookies, 15 sandwiches

Ingredients:

  • 125g butter (at room temp)
  • 150g sugar
  • 1 egg
  • 1 tsp vanilla
  • 150g Sasko Cake Flour
  • Pinch of salt
  • ½ tsp bicarbonate of soda
  • 150g/1 cup chocolate chips/chopped dark chocolate
  • 1 litre vanilla ice cream

Method:
Pre-heat the oven to 180ºC.
Grease and line 2 large baking trays.
Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined.
Sift the dry ingredients.
Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough.
Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake.
Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven.
Allow to cool slightly before taking off the baking paper and transferring to a wire rack to cool completely.

To assemble:
Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookies then seal them using the remaining half of the cookies.
Serve immediately or store in an airtight container in the freezer until needed.

Tip 1: If your dough is too sticky and you are having trouble rolling it into balls, simply pop it into the fridge for 15 minutes, this will stiffen the dough and make it more manageable.
Tip 2: Cookie dough freezes incredibly well so why not make extra or make it in advance, roll into a cylinder and seal tightly with cling wrap and place in an airtight container or bag. It will keep in the freezer for 6-8 weeks.
Variation: You could use 75 grams of white chocolate and 75 grams of dark chocolate for double chocolate indulgence.

@jennymorrischef