We love creating new ideas and especially new cooking class menus. Over the years we have created many and this cookie is one of the dessert items for our Vietnomnom Cooking classes. I am pretty sure no-one would find these on the streets of Vietnam, but we did try something similar when in Thailand and so I felt it would work well as part of our dessert. Pictured here with our Pandan Panna Cotta which is next level fabulous too!
If you didn't make it to Perth for the class, the entire menu with recipes is available as part of the Insider Club. Come and join us and never look back! Don't take my word for it, check out this article and find out what our IC members think about it all.
For other amazing cookie recipes, you are in the right place, don't leave before checking out some of these delicious bakes:
Healthy Desperate Munchie Cookies
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Need
- 120 Grams almonds roughly chopped BUY
- 20 makrut (kaffir) lime leaves de stalked and sliced finely
- 50 Grams craisins or raisins
- 45 Grams shredded coconut BUY
- 40 Grams cornflakes
- Pinches pink salt flakes and more for on top BUY
- 3 egg whites
- 1/2 Teaspoon cream of tartar
- 200 Grams raw caster sugar BUY
- 55 Grams cornflour or cornstarch
Do
- 1
Preheat oven to 170°C. Line 2 trays with baking paper.
- 2
Place almonds, shredded lime leaves, raisins, coconut, cornflakes and salt into a mixing bowl. Stir to combine. Set aside.
- 3
Place egg whites, salt and cream of tartar into the Thermomix bowl. Whip 4 min/Butterfly/37°C/speed 3
- 4
Add sugar, 1 tsp at a time through hole in lid as you whip 4 min/Butterfly/speed 3/MC off.
- 5
Add cornflour and blend 10-14 sec/speed 3. The batter should be quite thick and glossy.
- 6
Pour meringue mixture over the nut mixture and stir to combine.
- 7
Drop spoonfuls of batter onto the trays. Sprinkle with pink salt flakes.
- 8
Bake for 10-12 minutes, until just starting to brown. Cool on wire rack and store in an airtight container.
- 9
Bake them longer and lower for crunchy cookies. So 160°C for 15-18 minutes.
