These super simple, thin and crispy yet chewy cookies are divine. Leave plain or top with a few chopped nuts or cranberries before cooking.
INGREDIENTS
2 cups icing sugar, sifted
⅓ cup good quality cocoa, sifted
½ teaspoon each ground cinnamon and allspice
pinch cayenne pepper, optional
⅓ cup ground almonds
½ teaspoon sea salt
150 grams chocolate baking chips
1 x egg, size 7 (large)
2 x egg whites, size 7 (large)
1 teaspoon vanilla extract
2 x flat baking trays lined with baking paper and greased with cooking spray
METHOD
Preheat the oven to 150°C fan bake.
Combine the icing sugar, cocoa, spices, almonds and salt in a large bowl then add the chocolate chips.
Whisk the egg and the egg whites and the vanilla together with a fork then add to the dry ingredients and stir until well combined. The mixture will be thinner than a normal cookie batter.
Place small tablespoons of the mixture spaced well apart on the baking tray. I put 9 on each tray as they spread dramatically and I bake one tray at a time.
Bake for 9–10 minutes, turning the tray halfway for even cooking. Cool on the tray for 10 minutes then carefully lift off and transfer to a cooling rack. Makes about 24 x 10 cm cookies depending on the size
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.