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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!