Caramelized Cornflake, Caramel and Chocolate Chip Cookie Slice by Amelia Ferrier

Cornflake and Chocolate Chip Base:

1 cup plain flour
¼ teaspoon baking soda
Pinch salt
85 grams butter, melted
1/3 cup packed light brown sugar
1⁄4 cup castor sugar
2 egg yolks
1⁄2 teaspoon vanilla bean powder (or vanilla extract)
100 grams milk chocolate, roughly chopped into chunks
1-1⁄2 cups cornflakes

Caramel Layer:

1 can of condensed milk
75 grams butter, cubed
1/3 cup brown sugar
1/4 cup golden syrup

Preheat oven to 160°C. Grease and line a slice tin with baking paper. Whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the melted butter, brown sugar, and castor sugar until combined. Add the egg yolks and vanilla bean powder (or extract) and beat until smooth and combined. Add flour mixture and mix until just combined, then fold in the chocolate chips and the cornflakes. Spread the dough evenly into the prepared slice tin.

Bake in preheated oven for 15 minutes, or until it is puffed and just starting to colour on the edges, but is not golden all over. Remove from the oven. In a small saucepan, combine all the caramel layer ingredients and heat gently over a medium heat, stirring constantly, until all the butter has melted.

Remove from the heat and pour over the base. Spread out evenly and shake the tin gently so that the caramel flattens out. Return to the oven for a further 10-15 minutes or until golden brown around the edges. Remove from the oven and leave to cool in the tin. Once the slice has cooled, melt the 150 grams of milk chocolate in a heat- proof bowl over a pan of simmering water, until just melted and smooth (or you could do this in the microwave). Spread evenly over the slice and sprinkle over the caramelized cornflakes. Leave in the fridge until the chocolate has set. Once set, cut into squares using a large serrated knife, that has been warmed by running it for a few seconds under hot water.
Store in the fridge or in an airtight container

Fudgy Rocky Road Cookies
 by Amelia Ferrier

Cookie Dough:

175g dark chocolate, chopped
3 egg whites
1 cup castor sugar
1⁄2 teaspoon vanilla bean, paste
1⁄4 cup brown sugar, lightly packed
1⁄4 cup cocoa powder
2 tablespoons. + 1 teaspoon of cornflour
1⁄4 teaspoon salt
3⁄4 cup almonds
, roughly chopped
1⁄2 cup white mini marshmallows (or mixed)

Preheat oven to 180°C and line 2 baking sheets with baking paper. Place the chocolate in a heatproof bowl and place over a pot of simmering water. Heat until it is fully melted and then remove from the heat. Set aside.

In the bowl of an electric mixer, beat the egg whites until soft peaks form, and then beat in castor sugar until well combined (3 minutes). In a small bowl, combine the vanilla, brown sugar, cocoa  powder corn flour and salt. Add it all at once to the egg white mixture and whisk on a medium speed until combined.

Add all the melted chocolate at once and whisk until well combined and the mixture is thick and glossy. Stir in the chopped almonds. Scoop tablespoons of the mixture onto the prepared baking sheets and arrange 4 marshmallows on top of each cookie. Sprinkle with a little bit of the sea salt and bake for 15-20 minutes, or until cracked on the top and the marshmallows are golden.
Cool on sheets for a few minutes before transferring to a cooling rack.



To download a .pdf of this recipe click here.