I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 2 August 2016

Raspberry and Pistachio Crumble Cookies.



Raspberry and Pistachio Crumble Cookies.

This is a super easy recipe, no creaming or whisking necessary just good old stirring. A fuss- free cookie recipe that delivers big. These deliciously soft, sweet and sour raspberry cookies have been teamed with crunchy CCC crumble combo for extra yumminess. A perfect rainy day activity with the girls.

Makes 28.

In a large bowl, put in
-150g melted butter,
-300g caster sugar,
-1tsp vanilla bean paste.
Mix well to combine, add 
-600g self raising flour,
-1tsp baking powder.
Stir well, add
-1 whisked egg,
-200g raspberries.
Divide into 28 equal portions.
Place onto 4 baking trays, lined with baking paper.
Press lightly with the back of a spoon.
Press the crumble lightly onto the cookies (don't worry about getting crumbs on the trays, the cookies will eat them up as they cook)

Bake in 180c fan forced oven for 15 minutes.
The cookies should still be extremely soft.
Leave to cool completely on the baking trays.

   For the crumble.
In a bowl, put in,
-30g melted butter,
-40g caster sugar,
-30g plain flour,
-30g chopped pistachios,
-15g rolled oats,
-15g desiccated coconut.
Stir to combine.



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