Raspberry White Choc Cookie Dough

Hands up if you’re guilty of eating raw cookie dough. Yep, my hands are very much in the air. Who can resist?

However… these recipes 99% of the time contain raw egg which you need to be careful consuming depending on how it has been stored/handled.

So what if there was a way to get the satisfying feeling of eating raw cookie dough which removes the whole egg factor and comes in a convenient tub with a resealable lid.

I have the pleasure of introducing you to Cookie Doh Co. An Aussie born company making your cookie dough dreams come true. I was lucky enough to sample the raspberry white chocolate flavour, one of a range of the five flavours currently available (gluten free also available for those wondering).

The rendition of this flavour that I got to try was quite special. It was created as an ode to all those singletons out there going through the winter alone but with a desire for new beginnings as we come into the springtime (sounds like me to a tee). The raspberry flavour was embedded throughout in the shape of red hearts, a sign for us to enjoy a bit of self love while we devour this delicious treat.

I was already a lover of food and all sorts of dessert so this was right up my alley. Every bite was indulgent, sweet with the perfect amount of tartness from the raspberry hearts. I displayed a “strong” sense of self control and ate the 250g tub over two sittings approximately four hours apart. Needless to say, my sugar cravings for the day were truly satisfied and I had made the right decision in what I chose as my sweet treat for the day.

If you don’t believe me, try it for yourself. The Heartberry & White Choc Cookie Dough can be purchased through the Cookie Doh website.

Disclaimer:  The Cookie Doh Co Heartberry & White Choc Cookie Dough was provided as a gift. I only support and endorse products that I have tried or cooked with myself. 

 

 

ANZAC Slice

So today it is ANZAC Day in Australia. A special day celebrated on the 25th April each year and this year marks 100 years since the landing in Gallipoli, Turkey. After attending a dawn service, I thought it would be an event appropriate bake today to make ANZAC slice! A modern twist on the traditional ANZAC biscuit! Here is what I came up with!

ANZAC SLICE

What you’re going to need

2 tablespoons olive spread

2 tablespoons maple syrup

1/2 cup flour

1/4 cup dessicated coconut

1/4 cup rolled oats

1/4 cup brown sugar

1 tablespoon water

1/4 teaspoon baking powder

Method

1. Preheat oven to 180 degrees celcius. Line and grease a square tin

2. Melt olive spread in the microwave. Mix in the maple syrup, water and baking powder.

3. Mix all of the other dry ingredients in a bowl. Add the liquid and mix together until well combined.

4. Spread mixture into the base of the tin (Mine was quite a thin layer but that’s how I like them). Bake for 30 minutes (the top should be soft when you touch it and the edges will be crispy)

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