Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kristen is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne and is generously sharing several of her Halloween recipes with Gourmet News readers over coming days.
Spider Peanut Cookies
(Peanut Butter Cookies)
Makes: 30-35 cookies
240g unsalted butter
80g caster sugar
300g brown sugar
2 whole eggs
1 tsp vanilla bean paste
130g crunchy peanut butter
400g plain flour
1 tsp baking powder
200g Callebaut milk chocolate chips
Preheat the oven to 170˚C. Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing. Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.
For each cookie, weigh out 40g of the dough and roll into balls. Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball. Bake at 170 ˚C for 10 minutes.
Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm. This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.
Recipe & Images Courtesy of Kirsten Tibballs/Evil Twin PR
Connie Lambeth – The Australia Times News
Editor GOURMET – Food/Wine/Events
Follow us on Instagram: https://www.instagram.com/tatgourmetmag/
READ ON FOR ADDITIONAL INFO ABOUT KIRSTEN TIBBALLS…