YOUTUBE VLOGGING SENSATION Tanya Burr shares her passion for baking along with all her favourite recipes. As well as cakes and bakes, readers will love Tanya’s delicious and simple puddings, loaves and pastries. From everyday staple bakes to sweet treats for special occasions, Tanya’s got the perfect recipe, every time.
CORNFLAKE CHOC CHIP COOKIES
These cookies are a happy texture
explosion in your mouth! The crunch of the cornflakes with the soft gooey cookie dough is so good, my brother loves it whenever I make cookies – so, Oscar, this recipe is dedicated to you. Please try it out – I think you’re going to love it!
MAKES 12 LARGE COOKIES
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
- 200g unsalted butter, softened
- 300g golden caster sugar
- 1 large egg
- 300g self-raising flour
- 200g milk chocolate chips
- 80g cornflakes
- pinch of sea salt
Preheat the oven to 200°C/400°F/GM6. Line two baking trays with greaseproof paper.
Cream together the butter and sugar until light and fluffy, then whisk in the egg until smooth.
Add the flour, chocolate chips, cornflakes and sea salt to form a dough. Divide into 12 balls.
Squash the balls down onto the baking tray leaving plenty of space between each cookie, as they will spread in the oven.
Bake for 10–12 minutes, until the cookies are golden. Transfer to a wire rack to cool.
SALTED CARAMEL BROWNIES
The combination of chocolate and salted caramel makes for the best partners in crime. These brownies are mouth-wateringly luscious. I love to eat them in the afternoon with a cup of tea or warm them in the oven and serve them alongside salted caramel icecream for pudding. Trust me, this will become your staple brownie recipe!
MAKES 16-20
Prep time: 15 minutes
Cooking time: 25 minutes
You will need a 30 × 20cm baking tin
Ingredients:
- 200g butter
- 300g dark chocolate (70% cocoa solids), chopped
- 300g golden caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 160g plain flour
- 60g cocoa powder
- 1 tin Carnation caramel
- 1 teaspoon sea salt flakes
Preheat the oven to 180°C/350°F/GM4. Line the baking tin with greaseproof paper.
Melt the butter and dark chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl is not touching the water.
Remove the bowl from the pan. Whisk the sugar into the melted chocolate and butter, then add the eggs and vanilla extract and whisk well until light and bubbly.
Carefully fold in the flour and cocoa powder, trying to knock out as little air as possible.
Pour half of the mixture into the baking tin, then pour over the tin of caramel, spread evenly and sprinkle with the sea salt flakes. Pour over the remaining chocolate mixture and bake for 20–25 minutes. Don’t worry if it has a slight wobble – it will continue to cook as it cools and will become nice and fudgy.
Allow to cool completely in the tin, then turn out and cut into squares.
Reproduced with permission from TanYa Bakes, by Tanya Burr. Published Random House (NZ). RRP $40.00. Text copyright ©Tanya Burr, 2016. Food photography copyright ©Susanna Blåvarg, 2016.
