These cookies are dangerous. Because its a sandwich cookie, it means that you’ll have to eat two at a time. And before you know it, you have probably eaten 10 pieces of cookies. I’ve made these cookies for the first time and I couldn’t stop eating it. The whole tray of cookies was gone within a day – thank goodness my housemate ate most of it. These cookies are slightly more tedious to make. The cutting of the cookie dough is easy, however the piping of the ganache can get a little messy. A little tip is to wait for the ganache to cool and set first before piping (I only figured that out after making a mess out of the kitchen table top). To reduce the sweetness of Nutella, I’ve added milk and Lindt 90% dark chocolate. The ganache tasted so good that I can eat it alone. In fact, I was dipping strawberries into it because it was absolutely delicious. Ingredients 120g unsalted butter (room temperature) 100g caster sugar 240g plain flour 1 …

I think I have too much time on my hands for my current placement. I’ve been baking 4-5 times a week. This was one of my baking projects last week. I love making cookie doughs whenever I am free so that I can freeze the dough and roll it out whenever I feel like having it. Remember, cookie dough taste better when rested overnight. To make this cookie, I used Donna Hay’s recipe again. The first time I made the cookie, it tasted really good but I didn’t like the texture. I found it a bit too hard so I used melted butter and raw cane sugar to soften the cookie. The cookie is now the perfect texture for me and I absolutely love it! Ingredients 125g unsalted butter (melted) 150g raw cane sugar 1 tsp vanilla essence 1 egg 150g plain flour 150g self-raising flour 80g desiccated coconut 100g white chocolate chips Directions  Preparation time: 15 min Baking time: 15 min Cream the melted butter together with the sugar until a uniform mixture In low speed, …