Pick up today paper and get the very first edition of the ‘Flavours’ pull-out in the Bay of Plenty Times. Belinda is one of the writers that will feature every week.
Article from the Bay of Plenty Times –
Welcome to the brand new ‘Flavours’ magazine. Iam extremely delighted to be writing for you each week.
With this being the first edition comes the enviable task of what I am going to create. I thought long and hard about this and wanted to provide you something that would, like many I hope, create a repertoire of at hand fantastic recipes for your at home, work or school meals. The good news, if you do misplace your recipe, you can find then at www.lemongrasscatering.co.nz .
I will be providing seasonal, topical recipes, throughout the weeks, but all will be designed for everyday cooks that want some inspiration from the normal weekday meals, lunches, brunches and breakfasts. 12 months, 52 weeks there is going to be something for everyone, from sweets treats to healthy – ‘unjunk your junk recipes’ to feeding the reallies at Christmas!
With any good read generally comes the cuppa, so with this in mind I thought this week I would create a perfect cookie to go along side your brew of choice, the very crisp Chocolate custard cookie.
Well done to the team behind this mag…………….it looks fantastic, and I see you all next week.
Chocolate custard cookie
150 g butter – softened
185 g caster sugar
½ tsp. vanilla extract
225 g self-raising flour
90g custard powder
100 g dark chocolate – chopped into small pieces
Optional – add in 50g dried chopped apricots
Pre heat oven @ 180’. Line 2 trays with baking paper. Cream butter and sugar together until light and fluffy. Add egg, and vanilla and mix. Add sifted flour and custard and mix together. Add in chocolate (apricots, if using) and gently mix together. Roll into ball about the size of a walnut, place on baking tray allowing for spreading and press down lightly with a fork to flatten slightly. Bake for 15 – 17 minutes or until lightly brown. Place on cooling rack and devour!