Nutella cookies with walnut and sea salt

Ingredients

  • unsalted butter 150g, at room temperature
  • caster sugar 50g
  • soft light brown sugar 125g
  • Nutella 150g
  • egg 1 large
  • vanilla extract or paste 1 tsp
  • plain flour 175g
  • malted milk powder (such as Horlicks) 50g
  • bicarbonate of soda ½ tsp
  • sea salt flakes 1 tsp, plus extra to serve
  • walnuts 75g, roughly chopped
  • dark chocolate with sea salt 75g, chopped into small chunks

Directions

  1. Heat the oven to 180C/fan 160C/gas 4 and line 2-3 baking sheets with baking paper.
  2. Put the butter and sugars in a large bowl, and beat with an electric whisk until light and fluffy. Add the Nutella and beat for another minute, then briefly beat in the egg and vanilla. Mix in the flour, malted milk powder, bicarb and salt until smooth. Stir in the walnuts and chocolate chunks.
  3. Put tablespoons of the mixture (making sure they’re spaced far apart) on the prepared trays and bake in batches for 12-13 minutes, depending on whether you like soft or crisp cookies. Sprinkle with more salt, if you like.
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Chocolate rye volcano cookies

Ingredients

  • dark chocolate 200g, finely chopped
  • unsalted butter 100g, diced
  • caster sugar 100g
  • light brown sugar 150g
  • eggs 2
  • wholemeal rye flour 130g
  • cocoa powder 50g
  • baking soda 1 tsp
  • salt 1/4 tsp
  • icing sugar 100g

Directions

  1. Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper. Put the chocolate and butter into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove from the heat.
  2. Put the sugars and eggs into a large bowl and use an electric mixer to whisk until pale and tripled in volume. Pour the chocolate into the egg mixture and mix to combine. Add all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with clingfilm and chill until firm (about 3-4 hours).
  3. To bake, roll the dough into small balls
    and roll into a bowl of thr icing sugar, coating liberally. Put the cookies onto the trays, leaving space in between. Bake for 12-13 minutes until puffed and cracked but starting to set around the edges (this is a fudgy, brownie-like cookie so it’s better to err on the side of caution and underbake these). Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. These will happily keep for a week in a sealed container.

Stem Ginger Cookie Sandwiches With Caramelised White Chocolate Ganache

Ingredients

  • plain flour 300g
  • bicarbonate of soda ½ tsp
  • sea salt a pinch
  • unsalted butter 200g, softened
  • soft light brown sugar 100g, softened
  • caster sugar 150g
  • crystalised stem ginger 85g, roughly chopped
WHITE CHOCOLATE GANACHE
  • white chocolate 150g (minimum 30% cocoa butter content), chopped
  • sea salt a pinch
  • double cream 125ml

Grilled Huli Huli Turkey Drumsticks

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup sherry or chicken broth
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon minced garlic
  • 6 turkey drumsticks (1-1/2 pounds each)
  • 1 bunch green onions, chopped

Directions

  1. Mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 3 drumsticks to each; seal bags and turn to coat. Refrigerate 8 hours or overnight.
  2. Drain turkey, discarding marinade. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking. Baste often with reserved marinade during the last 10 minutes. Let stand 15 minutes; garnish with green onions.

Gingerbread Men

Ingredients

  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon

Directions

  1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.