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6 Types of Cookies & Iced Mocha Recipes | Food Diaries | Zarnak Sidhwa | Food Court

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6 Types of Cookies

Ingredients for Cookie Dough:
Unsalted butter 1 cup
Brown sugar ¾ cup
Caster sugar ½ cup
Eggs 2
Vanilla essence 1 tsp
Corn flour 1 tbsp
Flour 2 ¾ cup
Baking powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp

For The Chocolate Chip Walnut:
Chocolate chips 2 cups
Chopped walnuts 1 cup

For Cowboy Cookies:
Chocolate chips 2 cups
Oats 1 cup
Chopped walnuts ¾ cup
Coconut flakes ¾ cup

For The Oatmeal Raisin:
Oats 1 ½ cups
Raisins 2 cups

For Dark Chocolate Chunk:
Cocoa powder ½ cup
Dark chocolate chunks 2 cups

For The Chocolate Peanut Butter:
Cocoa powder ½ cup
Peanut butter 1 tbsp
Chocolate chips 4 tbsp

Method:
Beat butter, brown sugar and caster sugar until smooth. Add in the eggs and vanilla essence and beat until just combined. Add in flour, corn flour, baking powder, baking soda and salt. Mix until just combined. Divide into smaller bowls and fold in desired add-ins.
Place onto silicon lined baking sheets using a scoop. Bake at 180 degrees C for 11-14 minutes, until tops are golden brown. Let cool on a wire rack completely.

For a chocolate cookie dough base, reduce flour to 1 1/2 cups and add in 1/2 cup cocoa powder.

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Iced Mocha

Ingredients:
Milk 150ml
Chocolate chopped 25 gm
Ice as required
Coffee 35ml
Cream whipped 30ml
Cocoa powder or cinnamon a pinch

Method:
Pour 50ml of the milk into a pan and add the chocolate. Mix well until melted, and then leave to cool. Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine. Top up with more ice, and then slowly pour in the coffee. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon – or both.

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Ginger Cordial

Ingredients:
Ginger, thickly sliced 200gm
Lemons, peeled and juiced 2 large
Caster sugar 75gm
Light brown sugar 100gm
Ice as required
Soda water 1 liter
Mint sprigs to serve

Method:
Put the ginger in a saucepan over a low heat with the lemon peel, caster and brown sugars and 500ml water and stir until the sugars have dissolved. Simmer for 15-20 mins, or until reduced and syrupy. Remove from

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