Saturday the 2nd saw Cookie Swap 4. An initiative started by Ishay Govender-Ypma, it was also the second year that concurrent swaps were held in Johannesburg and Durban. It is a fun afternoon of loads of cookies and catching up with fellow bloggers and bakers.
The most important part of the event though is the fund raising. This year the beneficiaries were Learn to Earn’s Bake for Profit course. The course, aimed at unemployed women, is designed so that both baking and business skills learnt in theory, are put into practice in real life situations. The need was there to raise funds for electric frying pans, electric beaters and calculators.
This year all three the swaps managed to raise R24000, with every cent going towards getting the much needed equipment. Of course it would have been impossible without the help of generous sponsors of some pretty fantastic auction items: Yuppiechef, Nomu, SafariNow, Bacon of the Month, Nicoletta, Wild Peacock, Rain Africa, Random House Struik, Cape Town Fashion, 12 Apostles Hotel and The Oyster Box.
It took me a while to decide what cookies to bake. I hardly ever bake cookies, so I need to go through a number of recipe books to finally make up my mind. The initial idea was to try and improve on last year’s Cowboy Cookies but I decided after a while that they can not be improved on and should be left alone in their glory as the best (and hottest) cookies I had baked.
I had never baked any kind of peanut butter cookie so set forth to find a recipe. Bill Granger’s recipe seemed easy and I decided to replace the chocolate with nougat. Chopping the nougat is a bit of a pain so I placed it in the freezer overnight to harden. Chopped it in big chunks and placed it in the food processor and blitzed it to smaller bits. I had to hold on to the processor for dear life and it did sound like it was going to shatter at any minute but it seemed to have worked. If anyone has a better idea please let me know!
These Peanut Butter Nougat Cookies are by no means the prettiest but they are deliciously chewy and definitely deliver on a nougat and peanut taste.
A big shout out to Ishay for all the work in giving us the opportunity to help. Here’s to Cookie Swap 5!
- 75g white sugar
- 75g muscovado sugar
- 2 tbs butter
- 4 tbs crunchy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 155g flour
- 1 tsp baking powder
- 100g nougat, chopped
- 30g chopped roasted and salted peanuts
- Preheat the oven to 190 degrees C.
- Line two baking trays with baking paper.
- Beat the sugar, butter and peanut butter with an electric beater for about 5 minutes until creamy.
- Add the egg and vanilla and beat until well combined.
- Sift together the flour and baking powder and fold into the mixture.
- Stir in the nougat and peanuts.
- Take heaped tablespoons of dough and roll into balls with your hands.
- Place on the trays and flatten slightly with a fork, leaving space for spreading.
- Bake for about 12 - 14 minutes until a dark golden brown.
- Cool on a wire rack (they will harden as they cool) and store in an airtight container.
- Adapted from Bill Granger