Tuesday, 24 June 2014

Neapolitan Cookies - Non Vegan


As a child one of my favourite ice cream flavours was neapolitan. The mix of chocolate (my favourite thing ever), strawberry and vanilla meant I was able to enjoy three of my favourite flavours, in ice cream! The idea for neapolitan cookies came to me whilst shopping at the weekend. I had just put packets of chocolate chips intended for regular chocolate chip cookies in my basket when I saw neapolitan ice cream. I thought to myself, "Imagine if I could make cookies with the neapolitan flavours in", and my next baking adventure was ready. 



I was okay with the vanilla and chocolate flavourings; they were both normal flavours to add to cookies. However, I was not sure how I was going to make the cookies taste like strawberry. That's when I thought of jelly powder. 
ArialI went searching through the aisles of the supermarket and found Hartley's Strawberry Flavour Jelly Powder. It was perfect and I was ready to make the cookies.



Total time: 1 Hour 30 Minutes
Yield: Around 25 Cookies
Ingredients
  • 170g Butter (Room Temperature) (0.75 cup)
  • 100g Granulated Sugar (0.5 cups)
  • 1 Packets (23g) Hartley's Strawberry Flavour Jelly Sugar Free Powder
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 315g Self-Raising Flour (2.5 cups)
  • 100g Milk Chocolate Chips (0.66 cup)
  • 100g White Chocolate Chips (0.66 cup)
  • 1 tsp Salt
  • Extra Granulated Sugar for Sprinkling
Cooking Directions
1.   Beat together the butter and sugar until it is light and fluffy, then mix in the strawberry jelly powder until well combined.
2.   Add the eggs one at a time, mixing well after each addition, and then add in the vanilla extract.
3.   Fold in 200g of the self-raising flour, ensuring it is well combined with the mixture.
4.   Mix in 75g white and 75g milk chocolate chips, and then fold in the remaining flour and salt.
5.   Transfer the dough to a freezer safe bag and chill in the freezer for 1 hour. This is to make the dough easier to handle before baking and prevent the cookies spreading whilst they bake.
6.   Preheat the oven to 180°C (fan oven) and line a baking tray with greaseproof paper.
7.   Shape the dough into 1 inch balls then roll in granulated sugar. Place the balls 2 inches apart of each other on the baking tray, then flatten the dough down slightly with a spatula.
8.   Press the remaining chocolate chips into the tops of the cookies.
9.   Bake the cookies for 8 to 10 minutes in the middle of the oven, and then leave them to cool for a few minutes on the tray before transferring to a wire cooling rack.       
     
The cookies will keep for 3 days in an airtight container.        


My blog is still under construction, and I'm new to blogging, but thank you for reading my first ever blog post!


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