All those years of being a very good girl and praying to the God of kitchen appliances have paid off at last. Last weekend I received my very own Kenwood Chef.
It arrived in a box about as big as my house, with more accessories than a 14-year-old who’s been let loose in Claire’s. My favourite is the pirate attachment:
So, of course, I’ve been playing with it. The first day it arrived I made a small batch of delicious cupcakes with lime icing, which unfortunately vanished before I could photograph them.
They were very cute though, believe me, and my panel of tasters were impressed. Although the texture of the cakes was very light and fluffy, I only made a 1-egg mixture, and the mixer struggled a bit with such a small quantity. There was a lot of spatula-wielding involved.
Then I made some pesto. It was delicious, but a rather alarming bright green. No photos of that either, for the sake of the more delicate readers.
And then I tried some chocolate chip and macadamia nut cookies. I based these on Dorrie Greenspan’s ‘best chocolate chip cookie’ recipe from the excellent “Baking: From my home to yours”, but used dark brown sugar instead of light brown. This made the cookies look a bit darker, with a lovely rich toffee taste. It may have made them spread a bit more. Or maybe I didn’t put in enough flour. Who knows?
Anyway. I’m meant to have given up cakes etc for Lent so I’m giving most of these away to my housemates, but I’m afraid these cookies tempted me one step too far. I ate one that had got a bit squidged during baking, and it was utterly delicious – chewy and crispy and very, very tasty. 1-0 to the Kenwood Chef. I am a weak-willed loser.
Here’s the recipe (adapted and slightly anglicised from Dorrie Greenspan’s Baking- from my home to yours):
- 8oz butter, at room temp.
- 1 cup sugar (use a proper US measuring cup. Not a teacup.)
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups flour
- 1 tsp salt (I used Maldon crystals, but probably should have used table salt)
- 1/4 teaspoon bicarbonate of soda
- 200g Green & Black’s 34% cocoa milk chocolate, roughly chopped
- 1 1/2 handfuls of macadamia nuts, chopped as best as you can manage.
Preheat the oven to about 175C.
Take out your beloved Kenwood Chef, and fit the flexible beater. I guess you could do it with a bowl and spoon. I don’t know. I have a Kenwood Chef.
Beat the butter for a bit, until smooth. Add the sugars and beat until smooth again. Then beat in the vanilla, then the eggs (one at a time).
Mix the flour, salt and bicarb in a bowl. Add it to the wet mixture in three goes, beating just until it’s mixed.
Mix in the chocolate and nuts by hand, with a wooden spoon (not your hand, obviously). In restrospect, I’d have used the mixer on a low speed to do this bit too.
Dollop in dessert-spoonfuls onto greased baking trays (I use non-stick liners on mine – they are awesome), spaced well apart as these babies spread like a middle-aged tummy. I only got about 6 per tray, and even then some of them were stuck together at the edges.
Bake on tray at a time for about 10-12 mins, turning the tray round halfway through, until lightly browned at the edges. Take the tray out of the oven and leave it to cool for a minute or so, then transfer the cookies carefully to wire racks with a spatula. They are quite soft at this stage, but soon harden up.
Stare at them, attempting to resist. Then eat one, and spend the evening plagued by guilt. Or give them to people who haven’t foolishly given up baked goods for Lent.