Monday, June 14, 2010
Halfway Cookies, or Chocolate Meringue Slice
I believe I’ve gone a little bit insane. So far today I’ve baked six things and the content of this blog makes number seven. And I could keep going! Except I’m going to run out of butter soon, and I so can’t be bothered paying service station prices for some more. Plus I’m kinda out of ideas. Why am I baking so insanely? Well, a prize in a recent raffle was some of my baking. I didn’t actually expect anybody to want the prize, but apparently somebody does and so here I am baking like mad. And I also organised to swap baking for a hat – and said hat is adorable, cute, and now in my possession. So baking for her too! My kitchen looks like the cupboard and fridge threw up on it. That’s a delightful image for a baking blog, isn’t it? Vomit, it makes the world go ‘round.
I’m making ‘halfway cookies’ now, which I think is an entirely useless and stupid name. It is actually a biscuit based chocolate meringue slice. I don’t quite understand the American obsession with naming everything that isn’t a cake a cookie. Do they not believe in slices? Are they slice-ist? This is serious business, people. Anyway, this is a slice.
2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup brown sugar, separated
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips or chunks
1. Cream the butter and two types of sugar until light and very fluff (only 1/2 cup of the brown sugar).
2. Remember you have banana bread in the oven, and swear as you grab it out.
3. Try not to be too spastic, and attempt to separate two eggs. Add the yolks into the butter mixture one at a time. At least, pretend you’re following the recipe, but completely disregard it and throw the yolks in at the same time.
4. Biff in all the dry ingredients nd the water in and mix until it forms a nice, cohesive dough.
5. Then you press it into a pan, and cover with chocolate chips!
6. Remember the separated eggs? And how you have whites left over? Well now you get to beat them! When they’re getting all frothy and starting to stiffen, slowly add in the second lot of brown sugar, and then continue letting them beat until they form glossy, stiff peaks.
7. Skilfully spread over the stuff in the pan. If you manage to do it skilfully, you’ll be doing better than me.
8. After it’s been in the oven for about five minutes, cover the meringue with a piece of cooking paper so it doesn’t colour any more. As we’ve used brown sugar in this meringue, it’s going to be a bit chewier, and a bit nuttier in flavour. I’m totally looking forward to it! Let cook for another 15 minutes.
9. Rather than take it out of the oven immediately after it’s finished cooking, leave it in the oven once you’ve turned it off for ten minutes. It’ll keep cooking a bit, which is why I’ve cut the original cooking time down, but it’ll also help make sure that the meringue doesn’t flop.
10. Slice into squares and consume. This is extra yummy while still warm.