Brookie recipe

Adapted from:
https://www.recipecommunity.com.au/baking-sweet-recipes/craigs-dark-chocolate-brookies-gluten-free/zg4qsbgc-824e5-980573-cfcd2-fpl3u0ys

Cookies

• 350 grams 70% Dark Chocolate, GOOD QUALITY
• 45 grams Butter 
• 150 grams Castor Sugar 
• 80 grams cornflour 
• 1 teaspoon baking powder 
• 3 eggs 
• 1 tablespoon vanilla essence

RECIPE'S PREPARATION

Brookie method. preheat oven to 170C

1. BROOKIE = BROwnie + coOKIE
2. Roughly break up 350 grams of 70% dark chocolate, 5 SECS / SP 7. ( see note below, as per BCB guidleines, no more than 200 grams at a time. )
   ( Grate 200gms, transfer to a seperate bowl, then grate a further 150 gms, then re add the 200 gms back to the bowl. )
3. Add 45 grams of butter, roughly chopped
   Mix 4 MINS / 50C / SP 2.5.
   Stop once or twice during the first 2 mins to scrape chocolate down to the bottom of the bowl.
   When finished, and completely melted and combined, transfer to another bowl for later.
4. Combine all other cookie ingredients into the bowl. ( do not include the garnish chocolate ),
   15 SECS / SP 3.
   Scrape down the bowl
   10SECS / SP 4.
   Transfer bowl ingredients to the bowl containing the liquid chocolate
5. Combine all the ingredients togehter using a spatula, work quickly to ensure you combine. When the mixture is soft, like a dough, ( not runny or set firm again, if the mixture stays on the spatula when held upside down ) spoon 3/4 of a tablespoon of mixture onto a lined baking tray. Little blobs are great, no need to squash down. If mixture is still runny after combining, wait a little time for it to start to firm before you spoon mixture.
6. Press some dark chocolate bits, or milk if you prefer onto the top of each Brookie.
7. Place in the preheated oven for 12 mins, keep an eye on them. I check with a metal skewer around that time. As soon as a skewer comes out clean I take them out.
   Allow to cool for a few minutes on the tray before transferring to a wire rack to completely cool.
   Serve Craigs Brookies, topped with a little extra grated chocolate, or make an ice cream sandwich with two of them !
   
   

Pumpkin vegetable pizza scrolls

The pumpkin dough recipe- adapted from thermobexta.com.au

 350g pumpkin smashed and cooled

280g water

2tsp dried yeast

750g Baker flour or 750g spelt flour (adjust water to 270g if using spelt)

2tsp salt

1tsp sugar

Method:

1. Place pumpkin, water, in the bowl. Heat for 1.5 minutes/37C/Sp1/MC on

2. Add yeast, flour, salt, sugar. Mix for 6s/Sp 6/MC on. Knead 4 minutes

3.Transfer dough to oil bowl and let it double the size

4. Once doubled, transfer to a floured surface and roll into large rectangle. Cut into half and spread sauce and cheese topping

5.roll into log and cut into 7 even pieces each log

6. Sprinkle more cheese and bake into oven. Set temperature to 200C and bake for 25 minutes till golden brown

Vegetable sauce ingredients:

1 small onion

2 garlic cloves

1 small carrot

1 small zucchini 

3 tomatoes

1 Passata bottle small

1/4 cup pumpkin diced

Method:

1.place all ingredients into bowl. 10-15 seconds/Speed 8

2. Cooked for 15 minutes/100 C/Sp 2. Or until sauce thicken to a paste consistency.