Toblerone Cookies

Happy (winter) Holidays everyone!

I've just returned from a four-day trek in the bush. Let's just say it was fun, but I am sooooo happy to be experiencing the joys of my shower and bed. When you're in the bush, you start fantasising about all the different things you could be doing, foods you could be eating etc. when you're at home. I think we all went a little crazy! Don't get me wrong, sleeping in a dirty cave is... nice, but I appreciate my home a great deal now!

The fact that it was so cold and wet on the trek made coming home a lot more satisfying I think, too. I was absolutely soaked to the core out there, so I'm glad to be in the dry. And now that I'm at home, typing away, it's such a beautiful day! Dammit, weather! Humph.

I actually had a great time on the trek. I really improved my navigational skills, and talked to kids and teachers that I might not usually have been able to talk to. So all in all, it was a good experience. And I did get to test out some... ahem, interesting combinations of ingredients.

Fact:  Vegemite + raw carrots = winning combination.

Fact: Sultanas + dry crackers = surprisingly tasty.

Fact: All food tastes better in the bush.

But really, we all know that these Toblerone Cookies I whipped up this morning for my sister's friends, look DAMN TASTY.

Ooh yes. I decided to chop up a big ol' triangular prism of the stuff and incorporate them into some mighty fine biscuits. The idea just came to me, most probably because I was in serious need of baking therapy after my stressful time in the bush.

And I made them little triangles! So they would look just like... you get the idea.

These cookies are so cute and triangular! Chocolate enjoyers will... enjoy the reference to the Swiss prism-y chocolate bar, and will most definitely appreciate their amazing, overwhelming chocolate and almond taste. To top it all off, the chunks of Toblerone inside the cookies stays all melty, even when the biscuits are cooled - yay! I know how much you all enjoy melty chocolate chunks :)

Well, I think that settles that. You shall make these cookies, and rejoice when their soft crumb teases and delights your palette. And also, these are most definitely a milk-and-cookies kind of cookie, so please don't disrespect that. (Unless you're a bit of a biscuit-rebel).

Toblerone Cookies

{Cookie dough recipe adapted from "Chocolate Magic" by Kate Shirazi. Toblerone idea adapted from Angela's brain.)

Makes 20

Ingredients:

1 1/3 cups plain flour

1/2 tsp baking soda (bicarb)

1/3 cup cocoa powder

85g unsalted butter, softened

1 cup brown sugar

1 tsp vanilla extract

2 large eggs

300g milk or dark Toblerone, coarsely chopped

150g slivered almonds, lightly toasted

Method:

Preheat the oven to 180 degrees celsius. Line two baking trays with baking paper.

Sift flour, baking soda and cocoa powder into a large mixing bowl and set aside.

Cream butter and sugar in a mixing bowl until pale and fluffy, then add the vanilla and eggs. Fold in Toblerone chunks and slivered almonds until evenly spread throughout. Fold flour mixture through wet mixture until combined.

On a large square of baking paper, place the mixture and mould into a triangular prism shape (like Toblerone) with floured hands. Fold baking paper over the sides, shape further, and freeze for 10 minutes.

Remove from freezer, cut into triangles about 1 cm thick, reshape quickly if needed, and place cookies on baking trays. Bake for 12-15 minutes. Transfer to a wire rack. Cookies will firm up when cooled.

Dark Chocolate-Orange Ice Cream

Greetings, friends!

Well, I have had a massive week - I went on camp for 5 days, and gee it was hard work! I felt kind of guilty leaving you folk stranded out there, with nothing to read/bake from me, so for that, I apologise. And yet, on the other hand, I had a fabulous week, and I'm back now, so stop complaining!

 Thank you.

Good thing I had baked some treats before I went away, because I am too exhausted to even do my favourite pastime! But I'm sure I'll have more than enough time to bake now, what with my long holidays ahead.

Christmas is just a week away! This excites me, and frustrates me too. I have missed out on a week's festive preparations, and now I am struggling to keep up with all this cheer! I have not even got around to putting up my outside Christmas lights yet, and my house looks extremely plain and un-Christmasy. I'm sorry, house!

Perhaps I'll put up some Chrissy photos when the big day comes around. My Christmas tree is pretty damn impressive, if I say fo myself. One year I'd like to have a real tree. That would make me jolly indeed.

Ooh! The thought of having a real tree made my mind venture even further into Highly-Unlikely Land. Wait for it.... how amazing would it be to have a white Christmas!?

I love Australia, and our family Christmases are always lovely and summery, but come on - snow, fireplaces, hot drinks, etcetera etcetera - that would be phenomenal.

So... anyone want to fly me to Canada? Switzerland? No?



Well, I'll just have to show you this delicious ice cream to keep my thoughts cold, and to remind me that Australian summers are truly the bomb-diggity.

Alrighty - here goes.

{Recipe adapted from Serendipity Sundaes, by Stephen Bruce}

Dark Chocolate-Orange Ice Cream

Makes 1 litre

Ingredients:

2 cups full-cream milk

2 cups lite thickened cream

3 large egg yolks

1/2 cup caster sugar

270g good-quality dark chocolate

Juice and zest of half a large orange

Method:

Combine the milk and cream in large saucepan over low heat, and heat until warm. Once warm, add the chopped chocolate, and stir over the heat with a wooden spoon until smooth and the mixture is beginning to simmer. Set aside to cool slightly.

In a medium heat-safe bowl, beat the egg yolks and caster sugar with an electric mixer until thick and pale yellow (2 min).

Add a quarter of the warm chocolate mixture to the yolk mixture and whisk until combined. Then, whisk the yolk mixture into the remaining chocolate mixture and cook over low heat, stirring constantly, for 5 minutes, until slightly thickened. DO NOT OVERHEAT. Nobody likes scrambled egg ice cream!

Remove the pan from the heat and pour the mixture into a clean bowl, and cool to room temperature. Then, stir in the orange juice (but not the zest). Place in the fridge and cool until chilled.

Once completely cool, freeze the mixture in an ice cream maker (according to the manufacturer's instructions). Just before you turn the ice cream maker off, stir in the orange zest, making sure it is spread evenly throughout.

Remove ice cream and store in an airtight container in the freezer.