Spinach and Feta Pesto Muffins

This recipe was originally posted on the 9th August 2016, but was updated with new photos and reposted on the 10th of May 2017. For the original photos, scroll to the bottom of this blog post. 

Killer combos: balsamic vinegar + honey, pasta + pesto, spinach + feta

Today, I decided to get you back onto the healthy wagon having tempted you with these killer chocolate chunk cookies, heavenly rich thick milkshakes and perfectly cooked French fries. We’re going to try and be healthy, okay? I’d also like to debunk this myth that healthy and tasty are mutually exclusive. These spinach and feta pesto muffins are everything you could ever want: an extremely light crumb, bursting with flavour in every bite and extremely filling. Loaded with the super food spinach, these could not be any healthier. It just happened to be a coincidence that these muffins are also sugar-free.


Let me dress down this superior vegetable just so you can see how amazing it is.

1. It turns Popeye into a superhuman.

Are you hoping to increase your gains in the gym? They say that abs are built in the kitchen and not the gym, so look no further than this lean green muscle building machine! Spinach: taking Popeye from 0-100 in 0.4 seconds since 1929.

Meal planning tip: make these muffins on a Sunday and freeze them. Defrost as needed for a grab and go breakfast.

2. It’s loaded with all sorts of great things such as iron, Vitamin A, Vitamin C, Vitamin K, Vitamin B2 and folic acid. What that means for you: increased energy, stronger bones and lower blood pressure.

3. It can be used to make these bomb-ass muffins


The only thing I can fault spinach for is how much it shrinks. Uncooked spinach is roughly 25% water. That explains why this happens whilst making these muffins. I used my Simple Spinach and Parmesan pesto  to give these muffins that lovely dark green colour. It only takes 5 minutes to prepare the pesto, but if you’re seriously short on time then you don’t have to make it.


Spinach and Feta Pesto Muffins                                                               makes 10-12 muffins

Ingredients

  • 2 and ½ cups self-raising flour
  • 2 tsp baking powder
  • ½ tsp paprika
  • 1/8 tsp salt
  • 1 cup milk
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 cup chopped fresh spinach or 1 cup frozen spinach, thawed and drained
  • ½ cup parmesan cheese
  • 2 tbsp spinach pesto, homemade or store bought (optional)
  • ¾ cup feta cheese, cut into cubes

Method

  1. Preheat the oven to 180°C/350°F. Grease 12 muffin cups, you can also line them with parchment paper to give it a more fancy look. In a large bowl, sift together the flour, baking powder and paprika.
  2. Add the milk, oil and eggs to a separate smaller bowl and whisk until combined. If you’re using fresh spinach, add it to a colander and pour boiling water over the spinach until reduced in size by about 50%. Now squeeze the spinach to get all the water out. By the time you’re done squeezing, the ball of spinach you’ll be left with will be no bigger than a child’s fist. Carefully add the reduced spinach to the egg mixture and stir until the spinach is incorporated. Add the parmesan cheese.
  3. Make a well in the centre of the dry ingredients and pour the egg mixture into the middle. Use a rubber spatula to mix the two together to obtain a thick batter. Drop the tablespoons of pesto into the batter and gently stir it in to yield a dark green colour. Don’t be tempted to mix the pesto completely in, it’s okay if there are streaks of it in the batter.
  4. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean. Let cool at room temperature for about 10 minutes before consuming warm. These can also be eaten at room temperature. Store in a cool dry place for up to a week, or in the freezer for up to a month. To reheat, microwave on high for 40 seconds or place in a warm oven at 200°C for 5 minutes.


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Vegan Sticky Praline Pull Apart Bread

As Easter is this week, I’ve felt inspired by all sorts of sweet breads and chocolatey desserts, it’s like Christmas- but in April! It has been a while since I’ve done any sort of homemade bread so this week, I decided to roll with this idea of praline. And boy, oh boy did it turn out to be a gem. 
I had a packet of pecans lying around that I had to use soon, and nothing beats ye olde combo of caramel and pecans. At this point, I had also started craving cinnamon rolls but there was no way that I would break apart these 2 culinary lovebirds with that common tart cinnamon. So, pecans and caramel, rolled up to look like cinnamon rolls? Sure, let’s go with that.

At the last minute I decided to use up the almonds that were hogging my shelf space, and as I had a jar of vegan caramel sauce in the fridge, I thought it might be fun to incorporate that too. And ta-da, the outcome was this masterpiece! Fresh out the oven, this could not be any closer to oven. Despite the use of caramel and extra brown sugar, this bread manages not to be overly sweet, and the use of buttermilk over regular milk makes it super soft. Do your family a favour and make this for Easter- I only advise you to make 2 batches as it probably won’t last long!


Vegan Sticky Praline Pull Apart Bread

For the vegan caramel sauce:

  • 1×14 oz can coconut cream (just leave a tin of coconut milk in the fridge overnight)
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • ½ tsp salt

For the bread:

  • 2 cups vegan buttermilk (2 cups non dairy milk+2 tbsp vinegar)
  • 2 tsp dried active yeast
  • 2 tsp granulated sugar
  • 3 tbsp vegetable oil
  • 3 and ½ cups self raising flour
  • 1 tsp salt
  • 1 cup pecans
  • 1 cup almonds
  • 1 cup brown sugar
  • 1 cup of the vegan caramel sauce

Method

Start by making the vegan caramel sauce:

In a medium saucepan, combine the coconut cream and brown sugar over medium-high heat, stirring occasionally until the sugar has dissolved and the mixture is at a rolling boil. Remove from heat and stir in the vanilla essence and salt. Add to a glass jar and refrigerate for an hour. Will keep for a week in the fridge.

Then move on to the bread:

  1. Heat the buttermilk to about 30°C (or the recommended temperature on your yeast packet) and dissolve the yeast and brown sugar in the warm buttermilk. Let sit for 10 minutes or until the mixture is bubbling and foaming.
  2. Sift the flour and salt into a large bowl, make a well in the centre, and pour the buttermilk mixture and vegetable oil into the middle. Stir with a wooden spoon until the dough comes together then remove to a floured surface and knead until the dough is soft and elastic. If the dough is too sticky then add flour in, one tablespoon at a time until it holds. Set aside and allow to rest 30 minutes, whilst you prepare the filling.
  3. Add the pecans and almonds to a large roasting pan and roast at 200°C/400°F for 15 minutes, or until darkened and very fragrant. Allow to cool at room temperature before crushing to small pieces using either a food processor or a meat hammer. Add to a small bowl along with the brown sugar. Reserve a ¼ cup of this mixture for topping the dough.
  4. Line a 9×13 baking pan with parchment paper. Once the dough has rested and you’ve prepared the filling, roll the dough out into a large rectangle about 9×13 (I just eyeballed it and made the dough slightly smaller than the baking pan). Spread the vegan caramel over the surface of the dough, leaving a ¾ inch border. Sprinkle the nut/sugar mixture over the surface of the dough in an even layer.
  5. Starting at the longer end, roll the dough into a long cylinder, as if you’re making cinnamon rolls. I would advise that you transfer the dough to the baking pan you’re using at this point. Use a paring knife or a pair of kitchen scissors to make incisions in the dough, every 1 inch. Be careful not to cut all the way to the bottom of the log. I just pulled and twisted any loose ends, but you don’t need to do any more as far shaping the dough goes.
  6. Once you’re done shaping the dough, sprinkle the extra brown sugar/nut mixture you’d set aside earlier over the dough. If desired, you can also drizzle any extra caramel sauce you have left over the dough. Bake the bread in an oven at 180°C/350°F for between 35 and 40 minutes, or until deep golden brown. Let sit for at least 10 minutes at room temperature before slicing and serving. Best served warm and on the same day that it’s baked.

Shortbread Lemon Curd Bars

Ah lemon curd, an old favourite of mine. I find myself going back to you over and over again. It’s almost like we’re drawn to each other, aren’t we?


Let’s not call it an obsession. If you look through the blog archives, you’ll have noticed that I used lemon curd in these crepes and these mini cheesecakes and I modified it to produce this passionfruit curd that I coincidentally also served with shortbread. Huh, strange.


This time I decided to switch it up a bit by cutting my bars into triangles because that’s so mainstream, move with the times guys! The non uniform size looks edgy and adds a new dimension to the basic lemon bars that we have come to know and love from the neighbourhood granny. These make a lovely addition to your 4 o’clock tea, but can also be served as a light dessert by giving it a quick burst in the microwave and serving with a dollop of cream or a big scoop of ice cream. Winning.


Shortbread Lemon Curd Bars

Ingredients

  • 3 cups plain flour
  • 1 cup icing sugar, plus extra for dusting
  • 1 and ½ cups softened butter
  • 3 tbsp rolled oats, uncooked
  • 2 cups homemade lemon curd, or storebought is fine too

Method

Preheat your oven to 180°C/350°F. Grease an 8×8 baking pan and line with parchment paper. In a large bowl, sift together the flour and icing sugar. Rub the butter into the dry mixture until you have a soft crumbly dough. Reserve 1 cup of the mixture, and dump the rest into the baking pan and press down into an even layer. Prick all over with a fork and bake 15 minutes or until it has just started turning golden brown.

Meanwhile, add the oats to the reserved shortbread and rub into the mixture. Once the base is done baking, remove from the oven and spread the lemon curd over the surface in an even layer. Layer on top with the remaining shortbread mixture. Bake for another 40 minutes, or until the top is golden brown. Remove from the oven and let cool completely before dusting with icing sugar and serving. Enjoy!

Sweetheart Strawberry Cheesecake Swirl Bars

Okay okay okay, this is a huge step for me but I finally did it. I officially conquered my fear of cheesecakes. 


Let me phrase this better, I do not have a phobia of yummy calorific dairy desserts. I am terrified of making them. What if it cracks whilst baking? What if it doesn’t set in the fridge? What if it tastes nothing like the cheesecake from that really great cafe?  These are the questions that haunt me whilst I sit at my desk wondering how I’m going to nail this next recipe idea.


‘You can’t do cheesecake. All your previous attempts have failed miserably. You can use those 2 tins of cream cheese to make a dip for some fries instead,’ my conscience says. ‘You’ll never be able to pull this one off.’ I take a deep breath and try to channel out the negative energy. You can do this. After pacing around the kitchen for an hour, I finally muster up the strength to pick up the whisk and attempt this cheesecake. 2 hours later, I’m asking myself why I was even doubting my abilities in the first place. It’s everything I ever wanted and yet more. I was a bit sceptical about abandoning the traditional Graham cracker base for a shortbread base, and I wasn’t 100% sure that the pattern would come out clearly but hey, I did it. I SUCCESSFULLY MADE A CHEESECAKE.


You too, can experience happiness and accomplishment through trying this recipe. There’s a lesson here friends: do not be afraid of failure, you will surprise even yourself when you just decide to try. Try and give your best effort always, you will never know if you don’t try.

Strawberry Cheesecake Swirl Bars

Ingredients

For the shortbread base: 

  • 2 and ½ cups all purpose flour
  • 1 cup icing sugar
  • 1 tsp salt
  • 1 cup butter
  • 1 egg
  • 2 tbsp ice water

For the cheesecake layer: 

  • Two 8 oz packages of plain cream cheese
  • ½ cup castor sugar
  • ½ cup sour cream (may sub Greek yogurt for healthier taste)
  • 1 egg
  • 1 tsp vanilla essence
  • 2 tbsp lemon juice

For the strawberry swirl:

  • 1 cup strawberries, hulled and quartered
  • 2 tbsp water
  • 2 tbsp castor sugar
  • 2 tbsp lemon juice
  • 1 tsp cornflour + 1 tsp cold water

Method: 

Start with the strawberry swirl: 

In a blender, combine the strawberries, water, lemon juice and sugar. Blitz until no large chunks of strawberry remain. Add the contents of the blender to a saucepan and gently warm the strawberry puree. Once boiling, add in the cornflour and stir until thickened. Remove from heat and let cool whilst you prepare the cheesecake bars.

Then move onto the cheesecake: 

  1. Preheat your oven to 180°C/350°F. Grease and line a 9×13 baking dish with parchment paper. Sift the flour, icing sugar and salt into a large bowl and toss to combine. Cut the butter into the dry mixture until you have a crumbly dough. Crack the egg into the mixture, pour in the ice water and stir until fully mixed and you have a uniform colour and there are no streaks of egg yolk. Turn the shortbread crust into the prepared baking dish. Press the dough into an even layer in the pan and prick all over with a fork. Bake for 10 minutes or until the crust is just starting to turn golden brown. Remove from the oven and set aside.
  2. Whilst the crust is baking, add the cream cheese to a medium bowl and whisk until smooth. Add the sugar and whip into the cream cheese. Pour in the fresh cream and stir until incorporated. Add in the egg, vanilla essence and lemon juice and whisk until just combined. Be careful not to overmix lest you get cracks in the cheesecake.
  3. When the crust has finished baking, pour the cheesecake mixture over the shortbread base. Dollop tablespoons of the puréed strawberries over the cream cheese mixture. Use the tip of a knife or a toothpick to swirl a pattern over the surface of the cream cheese, being careful not to scrape the shortbread base. Bake the cheesecake for 30 minutes.
  4. Once the time has elapsed, switch off the oven but do not open the oven door. I repeat: DO NOT OPEN THE OVEN DOOR. This is for your own safety and for that of the cheesecake, it is to ensure you do not get any cracks that will spoil the wonderful wonderful pattern you made. I waited about another 30 minutes before removing the cheesecake and transferring to the fridge for an hour. Only then you can slice the cheesecake into 12 bars. Enjoy the fact that you have conquered the cheesecake!

 

Psssssst, once you’ve gotten over the excitement of making this yummy cheesecake, try your hand at this Chocolate Lover’s Fudge Brownie Cheesecake. It is TO DIE FOR.

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Hasselback Apple Streusel Cake

What is better than warm apples, cold ice cream and sweet caramel sauce?

The answer: NOTHING. This cake combines all my favourite things into a glorious slice of heaven. It is absolutely beautiful, moist, filling and the crumble just takes it that extra mile. I’ve been in love with this cake since I made a variation of it 2 months ago with bananas. It had all the same themes here, crumbly streusel topping, smooth vanilla ice cream and a gorgeous caramel drizzle to seal the deal. I’d been meaning to make that cake again but unfortunately bananas are out of season! With this unforeseen obstacle ahead, I decided to use apples instead and the result was just as gorgeous. 


Even if you’re not a fan of all the toppings and  add ons, this cake is still beautiful in its natural state. It looks just as wonderful next door to my new ice cream scoop! All in all, this is a winning dessert, reminiscent of winter dinner parties or the holiday season. This cake is perfect for any family get togethers, dinner parties with friends or even when you’re sitting at home with a glass of Chardonnay.

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Hasselback Apple Streusel Cake
Ingredients

For the apples:

  • 3-5 Golden delicious apples
  • 1/8 cup lemon juice
  • 3 tbsp castor (granulated) sugar

For the cake:

  • ½ cup softened butter
  • ¾ cup castor sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla essence
  • ¼ cup buttermilk, at room temperature
  • 1 and ¾ cup flour
  • 2 tsp baking powder
  • ½  tsp salt

For the streusel: 

  • ½  cup uncooked rolled oats
  • ¼ cup flour
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ½  cup softened butter

optional: caramel sauce and ice cream for serving

Method

  1. Halve the apples before using a sharp paring knife to slice the apple thinly, making sure not to go all the way to the bottom. It’s okay if you make a mistake, don’t discard any apple slices you end up with. Each slice should be about half a centimetre thick. This is called hasselbacking the apple. If desired, you can quarter the apples so that they aren’t as chunky in the cake. Toss the apples in a small bowl with the lemon juice and sugar and set aside.
  2. Preheat your oven to 180°C/350°F. Grease a 10 inch springform pan.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Crack the eggs into the bowl one by one, stirring well after each addition. Add the vanilla essence and buttermilk and stir until combined.
  4. Sieve the flour, baking powder and salt into the bowl and use a rubber spatula to fold the dry ingredients into the wet. The batter will be very thick. Scrape the batter into the greased springform pan and use the back of a spoon to level it out. Press the hasselbacked apples into the dough, and scatter any stray apple pieces you may have over the surface. Set aside.
  5. Prepare the streusel by combining the oats, flour, sugar and cinnamon in a small bowl and mixing together. Add the butter and use your hands or a fork to cut the butter into the dry ingredients until you have a crumbly dough.
  6. Sprinkle the streusel over the cake batter in an even layer. Bake the cake for 35-40 minutes in the preheated oven, the cake is done when the streusel is a deep golden brown and a toothpick comes out clean. Let cool at room temperature for at least 15 minutes before serving. This is best served warm with caramel sauce and ice cream. Lush!

Excuse me while I steal a slice of heaven!

Chocolate Lover’s Fudge Brownie Cheesecake

Have I lost my mind? Maybe so. I’ve been buried 6 feet deep in chocolate dreams and I was itching to manifest my daydreams of hot fudge sauce and creamy mousse into an actual dish.


So after many hours of scouring Pinterest and Instagram, I finally came up with this. I had felt so inspired by this recipe for Seriously Fudgy Homemade Brownies by Sally’s Baking Addiction and I just knew that I had to try them. I fell in love with this recipe and decided that it would be the starting point for the massive project idea I was working on.

I knew I wanted something with the texture of a mousse but I felt like going for a chocolate mousse would be too much and an icing wouldn’t be enough. And thus the vanilla cheesecake idea came about. 


Most people would have stopped there and said “This is good. I have cheesecake. I have brownie. Uh brownie cheesecaaaaake!” Not me. Never. Always got to take it from 0-100. So I topped it with hot fudge sauce, brownies and more melted chocolate because TREAT YO’SELF. 



What even are New Years Resolutions? After this cake, I don’t even remember. This would make a decadent Valentines Day present for your boo-thang or even as a celebratory single cake for you and your girls on a night in! Grab a glass of milk, unbutton your jeans and fall into a heavenly chocolate bliss with this cake! 

Chocolate Lover’s Fudge Brownie Cheesecake
Ingredients

For the brownies:

  • 3/4 cup butter
  • 100g of coarsely chopped cooking chocolate, divided in half
  • 1 and ½ cups castor sugar
  • ½ cup dark brown sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp espresso powder, dissolved in 3 tbsp water
  • 1 cup cocoa powder
  • 1 and ¼ cups self raising flour
  • 1 tsp salt

For the cheesecake:

  • 16 ounces/430 g of full fat cream cheese at room temperature (this makes it easier to blend into the other ingredients and prevent lumps)
  • ½ cup castor sugar
  • ½ cup sour cream, may substitute plain Greek yogurt
  • 1 tsp vanilla essence
  • 2 eggs

For assembly: 

  • Hot fudge sauce
  • about 50g of dark chocolate, melted
  • grated dark chocolate for garnish

Start by preparing the brownies + brownie base

  1. Preheat your oven to 180°C/350°F. Lightly grease a 9 inch springform pan. Grease and line a 6×6 square pan with parchment paper.
  2. Add the butter and half the chopped chocolate to a large microwave safe bowl and microwave in 20 second increments, stirring after each round, until completely melted. Whisk in the sugar and stir until absorbed by the butter. Add the eggs, vanilla essence and dissolved espresso and stir until completely incorporated.
  3. Sieve in the cocoa powder, flour and salt and use a rubber spatula to fully blend together. Drop the remaining half of the chopped chocolate into the thick batter, and stir gently to distribute.
  4. Spoon half of the brownie batter in the springform pan and smooth into an even layer, using the back of a spoon. Spoon the remaining half into the square pan, making sure to also smooth it into an even layer. The batter in the springform pan will form the brownie base of the cheesecake whilst the brownies baked in the rectangular pan will be used for decoration.
  5. Bake in the preheat oven for between 20 and 25 minutes (mine takes about 23 minutes), or until a toothpick comes out with a few crumbs (it shouldn’t be wet). Remove from the oven and set aside to cool. The batter in the springform pan will be used for the base of the cheesecake and the ones in the rectangular pan will be used for decoration.

Then prepare the cheesecake layer:

  1. Preheat your oven to 180°C/350°F. Spoon the cream cheese into a large bowl and use a handheld electric whisk to beat until smooth, creamy and free of lumps, about 2 minutes. Beat in the castor sugar until blended, another 2 minutes. Pour in the sour cream and vanilla essence, then beat again. Crack the eggs in, one by one, whisking well after each addition. Be careful not to overmix the batter.
  2. Pour the cheesecake batter over the brownie base (it’s okay if it’s still warm, it doesn’t have to have cooled completely) and bake in the preheated oven for 45 minutes, or until it appears to be set on the edges and dry to the touch. It’s okay if it’s a bit wobbly in the middle, it will continue to firm up as it cools.
  3. Refrigerate the cheesecake for at least 4 hours before decorating.

For assembly:

  1. Spread the hot fudge sauce over the vanilla cheesecake layer, making sure to go right up to the edges.
  2. Remove the decoration brownies from the rectangular pan and cut into brownies. Layer them on top of the cheesecake.
  3. Drizzle the melted chocolate over the cheesecake. If you’re feeling extra sweet, you can also drizzle caramel sauce over. Top with sparklers for a fun twist! Serve at room temperature and wow all your guests! If you have leftovers (Gasp!) then store them in a closed container in the fridge. The cheesecake will keep up to 5 days in the fridge and the brownies for a week at room temperature.

Super Fudgy Chocolate Brownie Christmas Cookies

These cookies are just #christmasgoals #cookiegoals #lifegoals, just GOALS. These came about by complete accident and I can honestly say that I am nothing but grateful.


2 weeks ago, I was sitting in my friend’s kitchen when I was possessed by a serious craving for cookies. Any kind of cookie: chocolate chip, ginger, even a raisin cookie would have been enough. I just needed a cookie. So we went digging in his pantry for some cookie ingredients and all he could come up with was a Pillsbury’s Chocolate Muffin Mix. Determined not to give up, we fudged a couple of measurements until we had a cookie-like consistency. Hopeful as ever, we shaped them into cookies and sat for what seemed like the longest 20 minutes in history. And by some miracle, we had created the most luscious cookies the world had ever seen. Desperate to recreate the miracle of the Drysdale kitchen, I dug deep into chocolate brownie recipes in the hope of having an official recipe for them.


2 weeks later, I struck gold with this masterpiece. These cookies are everything you could ever want and more- they have all the fudginess of brownies whilst maintaining the crunchiness associated with cookies. They are chocolatey enough to satiate your sugar needs but aren’t too sweet so your gran can devour them at Christmas too!


This recipe makes a large batch for you to distribute these over the festive season (if you don’t end up scoffing them all yourself like me) so go out and spread that Christmas cheer with these cookies!
Super Fudgy Chocolate Brownie Cookies                                                     makes about 30 

Ingredients

¾ cup margarine

50 g unsweetened cooking chocolate, roughly chopped

1 and ½ cups castor sugar + ½ cup dark brown sugar (you can just use plain castor sugar but the brown sugar really helps to bring out the fudginess)

3 eggs

1 tsp vanilla essence

1 tbsp instant coffee granules, dissolved in 2 tbsp water (optional but the coffee really brings out the chocolate flavour)

1 and ½ cups cocoa powder

2 cups flour

1 tsp salt

1 cup chocolate chips

Optional: nonpareils for decorating e.g. hundreds and thousands (Inused chocolate mint flavour)

Method

In a large bowl, combine the butter and chocolate. Microwave in 20 second increments, whisking after each blast, until completely melted (it took me 40 seconds). Whisk in the castor sugar and brown sugar before cracking in the eggs and adding the vanilla essence and coffee. Whisk until fully combined.

Sift the flour, cocoa powder and salt into the wet ingredients. Use a rubber spatula to fully incorporate it all. The batter will be slightly sticky. Fold in the chocolate chips. At this point, you can refrigerate the dough overnight. I know it’s a pain to wait to have cookies, and you’re perfectly welcome to skip this step but I would highly recommend chilling the dough for 8 hours.

Grease 2 baking sheets and line with parchment paper. Use a cookie scoop/tablespoon to portion the cookie dough onto the baking sheets, making sure to leave at least 3 cm of space in between adjacent cookies. These do spread quite a bit during baking. Sprinkle with extra chocolate chips/non pareils. To get the green cookies, I rolled the cookie dough in mint chocolate nonpareils. Bake in an oven preheated to 180°C/350°F for 10-15 minutes. Remove and let cool before devouring.

It’s better to underbake these than overbaking because then you’ll end up with a chewy cookie rather than a crunchy one. But hey, if you’re into crunchy cookies then increase the heat to 200°C/400°F. Also, these cookies are at their prime when they’ve been slighly underbaked. Happy munching!