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Bake at Home goodies!

So you’ve received your bake at home items, now what to do….

Just follow these simple steps below – You’ll be enjoying the comfort of freshly baked EARL sweets, at home, in no time!

 

Callebaut Choc Chip, Walnut & Sea Salt cookie log

Makes 20 cookies

-Heat your oven to 180C
-Keep the cookie log frozen, push the cling wrap back from one end, leaving the baking paper in place
-Slice pieces off that are 2cm thick (which will give you 20 cookies from each log)
-Bake on a baking paper lined tray for 10-12 minutes, cooking from frozen is ideal, but fridge cold is also fine. We put a tiny pinch of sea salt on each cookie, do that if you want that true EARL experience.
-We prefer them a bit fudgy and soft, so only let them get light brown. If you are a crunchy cookie fan, then bake a bit longer.

The log will be perfectly happy in your fridge for a couple of weeks too, as long as you use a clean knife each time and re-cling wrap it, it’s actually a ‘thing’ to age cookie dough, it makes it bake more consistently… but we assume theres not a chance of this happening once you get a taste of how good they are.

Feel free to cut each cookie dough slice in halves or quarters to make smaller cookies, keep an eye on them in the oven, they will bake a little faster. If the dough warms up before cooking they will puff up too much in the oven and look a bit ugly, but still taste excellent…

Lastly about the choc chip cookies, if you love them (of course you do…) as our little additional public service to you, here is the recipe that was published a few years ago and some bonus extra tips for you at home since you may just have time to have a go yourself.

Raspberry Ripple & Pistachio cookie log

Makes 20 cookies


-Heat your oven to 180C
-Keep the cookie log frozen, push the cling wrap back from one end, leaving the baking paper in place
-Slice pieces off that are 2cm thick (which will give you 20 cookies from each log)
-Bake on a baking paper lined tray for 10-12 minutes, cooking from frozen is ideal, but fridge cold is also fine
-We prefer them chewy and soft, so only let them get lightly golden. If you are a crunchy cookie fan, then bake a bit longer

The log will be perfectly happy in your fridge for a couple of weeks too, as long as you use a clean knife each time and re-cling wrap it.

Feel free to cut each cookie dough slice in halves or quarters to make smaller cookies, keep an eye on them in the oven, they will bake a little faster.

Muesli Cookie mix

Makes 10 cookies

-Heat your oven to 160C
-On a lined tray flatten out about 50g of the mixture (about a large spoon) into a disc shape no thicker than 1cm
-Bake for about 10 minutes until light brown. This makes a cookie, just like in our stores
The thing to note about these cookies is they don’t really spread or change size when baked so what you start with is what you’ll end up with. They even bake really nicely as a muesli bar in a loaf tin, just don’t do much thicker than 2-3cm or it doesn’t cook through before it gets too dark. Then you can slice to squares after baking.

Friand mix

Makes 10 friands

-Heat your oven to 160C
-Grease friand, cupcake or muffin tin or use the EARL mini baking papers
-Spoon friand mixture into papers, about 2/3rds full. Top with frozen berries, seasonal fruit etc
-Bake in oven until golden brown and cooked through

Can also be used in a pie crust & baked with fruit on top like a frangipane, or baked as a crumble on top of fruit in a pudding dish, just cook until golden brown. Serve with cream or ice cream.