Do you go through cooking fads and fashions?
I have to admit that I do. For example, years ago I loved the notion of the "copy cat" recipe. In my student days I couldn't get enough of the "secrets" of making commercial foods. McDonald's special sauce or KFC's coleslaw, anyone? Not surprisingly, it was a short-lived phase. Especially when I worked out that spending lots of time trying to recreate convenience food was in fact quite inconvenient. And that on the whole, homecooking is much nicer.
Yet recently I've started to entertain notions of copy-cat cookery again. One of the kids has quite severe allergies to egg and nuts and commercial treats have been off the agenda for a few years. But seriously, how long can one reasonably go without a packet of Arnott's Choc Ripples in the pantry? (I've never told anyone, but I have recurring dreams of the iconic Australian freezer dessert, the Choc Ripple cake).
So last week when I chanced upon "Chocolate Lace Crisps" in Chocolate - 70 delicious recipes by The Australian Woman's Weekly I could barely believe my eyes. The canyony surface; the dark chocolatey colour. Mmmmm - clearly a Choc Ripple doppelgänger, if I ever saw one.
I went a bit crazy and made two batches only days apart. The second time 5 year old Argy helped out. He loved helping roll the cookies and toss them in sugar before placing them on baking trays.
I am not so sure about his technique of blowing excess sugar off the cookies. I don't think they would do that at Arnotts.
Almost Choc Ripple cookies
Adapted from Chocolate Lace Crisps in Chocolate - 70 delicious recipes by The Australian Woman's Weekly
100g (3½oz) chocolate
80g (3oz) butter
1 cup caster (super fine) sugar
1 tablespoon Orgran (or other brand) egg replacer + 2 tablespoons water (or use 1 egg)
1 cup plain (all purpose) flour
2 tablespoons cocoa powder
¼ teaspoon bicarbonate of soda (baking soda)
¼ cup icing (confectioner's) sugar
- Sift the dry ingredients (except the icing/confectioner's sugar) and combine in a bowl
- Melt the chocolate and butter
- Stir the melted mixture into the dry ingredients
- Refrigerate for about 15 minutes
- Roll into about 2 dozen balls
- Toss in icing sugar
- Space on 2 large baking trays lined with baking paper
- Bake for 12 - 15 minutes at 180ºC (350ºF)