Cookies 3 ways

By Food Fusion · 60 min

Ingredients

Instructions

1. Cream 300 g softened unsalted butter with 1½ cups brown sugar on medium speed for 2–3 minutes.
2. Beat in 2 whole eggs and 1 yolk for a minute, then add 1 tsp vanilla and beat until combined.
3. Sift 500 g flour, ½ tsp baking soda, 1 tsp baking powder and 1 tsp pink salt into the bowl, then fold until a dough forms.
4. Divide the dough into 3 equal parts of about 420 g each.
5. Lotus cookies: knead one part with ¼ cup crushed lotus biscuit and ¼ cup dark chocolate chips. Flatten 60 g portions around 2 tsp frozen lotus spread, seal into balls. Makes 6.
6. Matcha cookies: sift 2 tsp matcha and the green colouring (⅛ tsp or as needed) into another part of dough and mix well. Add ½ cup white chocolate and form 70 g balls. Makes 6.
7. Coffee and toffee cookies: microwave ½ cup dark chocolate chips for 30 seconds or until melted. Stir in ¼ cup crushed toffee, spread on a baking mat and freeze 10–15 minutes.
8. In a bowl whisk 1 tbsp melted butter, 1 tbsp cocoa, 2 tsp instant coffee and 1 tsp water, then knead into the remaining dough.
9. Break the frozen chocolate-toffee into small pieces, mix into the dough and shape 70 g portions into 6 balls.
10. Freeze all the cookies for 30 minutes before baking.
11. Bake from frozen on a tray in a preheated oven at 160°C for 15–16 minutes with both grills (top and bottom heat).

Summarized from Food Fusion's video. Watch it for the details.

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EggBrown sugarChocolate chipWhite chocolateBiscuitDark chocolate chip