Four Kinds of Cookies | The Wonderful Wizard of Oz
The Monkeys had set them down near a farm house, and the four travellers walked up to it and knocked at the door. It was opened by the farmers' wife, and when Dorothy asked for something to eat the woman gave them all a good dinner, with three kinds of cake and four kinds of cookies, and a bowl of milk for Toto.
The Wonderful Wizard of Oz
L. Frank Baum
Melbourne lockdown v.4 (I think…) and apparently all I will do during this time is bake things. I’m not really the biggest sweet tooth around, give me some vegemite on toast over chocolate anyway, but everything I’ve made seems to have been whisked away anyhow.
For the principle of the matter, I would refer to these as biscuits usually - because that’s really what they are. But the pages of the book that this recipe hails from, The Wonderful Wizard of Oz, is an American tale and thus I have given in and shall refer to them as cookies.
The base recipe for the cookies is taken from the Smith and Deli-cious cookbook, I have made some changes to it, removed some parts that really added nothing to the recipe and changed a few little things. The real delicious part of the recipe comes from what you can add in, my variations of them kind of rotate around chocolate (because honestly, what else) but you can basically substitute the nuts and chocolate for other things if you want.
Cookies, four kinds
Ingredients
270g dark brown sugar
150g butter
1 tsp vanilla extract or paste
1 tbsp No Egg, mixed with 3 tbsp water *see note
250g plain flour
1 tsp baking powder
Pinch of salt
Add ins
Salted Chocolate Cookie
160g dark chocolate, chopped
2 tsp flaky sea salt
Peanut Butter and Chocolate
160g dark chocolate, chopped
3 tbsp crunchy peanut butter
White Chocolate and Macadamia
80g white chocolate, chopped
80g macadamias, chopped
Biscoff Double Chocolate
4 tbsp Biscoff spread
80g dark chocolate, chopped
80g white chocolate, chopped
Preheat oven to 180C.
Cream together the sugar and butter until it is fluffy and a little lighter in colour. Stir in the No Egg and water mixture, and then add in the flour, baking powder and salt. Mix until the dry ingredients are completely combined in.
Now is when you can add whatever add-ins you like to it as well! Which chocolates or anything you want, add it in now. If you’re doing the peanut or Biscoff variation, save a little of the spreads to the side.
Roll the mixture into even sized balls and place onto a baking tray lined with baking paper. Make sure they’re distanced enough to allow for the spread when baking.
If making the Biscoff or peanut butter ones, bake for 7 minutes and then spoon the remaining spread lightly on top of each before returning them to the oven for a further 8 minutes. The spread will melt in and be delicious on top.
For the others, bake for around 15 minutes, for the chocolate ones sprinkle a little flaky sea salt on top once they come out.
Leave to cool on the tray until they harden and enjoy!
