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Recipes
Ingredients
- 50g caster sugar
- 100g unsalted butter
- 1 egg
- 150g self raising flour
- Choc chips cookies
- 180g preferred choc chips
- Macadamia & white chocolate
- 80g Macadamia nuts chopped
- 100g Choc chips
- Triple choc cookies
- 1tsp of vanilla essence
- 30g cacao
- 180g mixed choc chips
Vegan Anzac Cookies
Method
- Slice the onions and cube the butter.
- On medium heat melt the butter until it starts to foam. Add the onions and stir till coated in the butter.
- Lower the heat and cook the onions down until semi-transparent remembering to stir occasionally.
- When the onions are transparent add the salt. Regularly stir the onions until golden brown making sure they don’t stick to the bottom of the pan.
- Add the wine and turn up the heat. Stir briskly until most of the wine has evaporated.
- Stir in the flour until fully mixed in.
- Gradually add the broth and bring to boil. Add the bay leaf and Thyme.
- Lower the heat and cover with a lid. Simmer for about 30 minutes to an hour.
- Add the pepper.
- Taste to make sure it does not require more seasoning.
- Slice the artisan bread and toast both sides. Add a generous amount of Gruyere cheese.
- When the soup is ready, ladle into a bowl and add the cheesy crouton to the soup making sure to cover as much of the bowl as possible. You may need to add more of the cheese.
- Lower your grill tray and set the heat on high.
- Place the soup under the grill and cook until golden brown.
It is now ready to serve!!!
Bon Appetite
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