I know, I know – we need a new chocolate addiction like a hole in the head. But trust me, Katherine Sabbath’s crack is worth getting fat for.
Have you discovered the captivatingly colourful and creative Katherine Sabbath? We gave Lottie (our resident baker) Katherine’s first book Bake Australia Great for her birthday last year. It’s been a parade of koala cake pops, giant fairy bread and Vovo trifles ever since. No one is complaining.
Katherine’s tendency to introduce us to irresistible treats is still strong in her new cookbook Bake My Day. It’s the kind of sugar rush that might make her someone you want to avoid, but believe me you can’t. She’s completely irresistible herself.
I mean, look at this:
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She’s so delicious you want to eat her along with the cake, don’t you think? Plus, Katherine’s just given birth to the cutest baby I’ve seen since my own kids were babies (you can insert your own babies there, if you like):
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I know I’m not alone when I say that babies are themselves a kind of crack these days. Nothing like your own growing up to make you fond of the bubbas once again. Would we go back and have another? Hell no! Would we gush and swoon over every baby we encounter? Hell yes!
You see: only a baby could pull focus from Katherine Sabbath’s crack. Let’s get on with the important things and rustle up this treaty-snack immediately. Here’s the recipe – thank you Kat!
Try this too: The best chocolate cake in the world – yes, really!
Katherine Sabbath’s crack for chocolate lovers
By Katherine Sabbath, Bake My Day
Reminiscent of that perfect chocolate brownie, these cookies are irresistible with their crisp, crackled exteriors and chewy, fudgy centres. The toasted buttery macadamia nuts are an extra level of yum! The perfect texture of these cookies relies on resting the batter as directed.
Takes under 20 mins
1½ cups icing sugar
½ cup unsweetened cocoa (I used dark cocoa made from alkalised cacao beans, which you can buy from cake decorating stores, but Dutch or natural/untreated is also fine)
⅛ teaspoon sea salt
¼ cup (2–2½) egg whites, at room temperature, plus 2 tablespoons extra (pasteurised egg whites are available in cartons at most major supermarkets)
2 tablespoons vegetable oil or melted coconut oil
2 teaspoons vanilla extract
1 cup macadamia nut pieces, plus extra to decorate
2 pinches sea salt flakes, for sprinkling (optional)
Preheat the oven to 170°C fan-forced. Line two large baking trays with baking paper and lightly spray with cooking oil spray (these cookies are extremely sticky and benefit from the extra greasing).
Using a hand-held mixer or a stand mixer, whisk together the icing sugar, cocoa and salt. Add ¼ cup of egg whites (two whites), the oil and the vanilla extract and mix on low speed. Increase the speed to medium as the sugar and cocoa are absorbed into the liquid. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the macadamia pieces and fold together using a silicone spatula. Allow the batter to rest for 15 minutes. The cookie batter should be thick and viscous.
Use a tablespoon to scoop the mixture onto the baking trays 2½ cm apart. Embed the top of each cookie with the additional macadamia pieces. Allow the unbaked cookies to rest on the baking trays for 5 minutes more.
Bake for 10–12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t over-bake, especially if your oven tends to run hot. Allow the cookies to cool on the baking trays. While cooling, sprinkle with sea salt flakes (if using). When the cookies are completely cooled, gently peel them from the baking paper. They will be soft and delicate, so do this carefully.
These cookies can be stored in an airtight container in a cool, dry place for up to 5 days (but will be best enjoyed within the first 3 days).
Images and text from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books RRP $45.00.