In case you missed it, organisers of a Sydney pop-up are in hot water after hosting an unaffiliated Crumbl event in Sydney’s Bondi last month. Hundreds of customers queued for hours to get their hands on one of the Insta-famous Crumbl cookies, assuming that “CrumblSydney” was associated with the viral US-based cookie chain. The Sydney pop-up copped backlash when it was pretty quickly revealed that the event was actually arranged by “fans” of the Crumbl cookies, who had flown to the US, purchased the cookies (for $8) and flown them back to Australia for resale – at $17.50 a pop.
"This is the kind of recipe we all need when we just want to see the last of something that’s been hanging around the pantry forever. We’ve used miso here, but replace it with peanut butter, tahini, Nutella or marmalade, and they’re just as good. Seriously, even a combination will work." – Alex Elliott-Howery and Jaimee Edwards, Cornersmith.
"Homemade cookies are truly wonderful, but a giant homemade cookie still warm and gooey from the oven is on another level. This is the sort of thing I’d bring to a girly catch-up, where we can eat it straight from the pan while binge-watching Real Housewives. Once completely cool, you can slice up into cookie bars, but it’s definitely best when warm. The edges are perfectly chewy with chunks of white chocolate running throughout, balancing the salty, crunchy pretzels. I include rye flour here and love the texture and nuttiness it brings." – Benjamina Ebuehi. This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Photography by Laura Edwards.
"As a lifelong committed thin cookie lover, I was certain I didn’t need or want a NYC Levain Bakery–inspired, super-thick cookie in my life. But my first big cookie changed all that. Where had these irrationally huge macadamia-studded joys been all my life?! I make them often now, keeping a freezer stash of raw ones to bake at a craving’s notice. To adapt Nora Ephron’s line from the movie When Harry Met Sally, ‘When you realise you want to spend the rest of your life with a cookie, you want the rest of your life to start as soon as possible.’ I like to make the dough the day before and rest overnight, but it can be as little as 1 hour 30 minutes from toasting macadamias to baked cookie if you are excited!" – Natalie Paull. This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).
Sometimes you just can't beat a classic choc chip cookie, and this easy recipe will not disappoint. Perfect as a weekend baking idea or as a family-friendly option, everyone will love the salted butter and rich chocolate flavours.
Shine bright like a diamond this Christmas with these festive jam treats. Recipe note: Begin this recipe at least 6 hours ahead. You’ll need 9cm and 4cm diamond, square or round cookie cutters. Store in an airtight container for up to 2 weeks (cookies will soften a little).
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
“Toasted butter and malty muscovado sugar makes these softly spiced humps the sweetest cookie in the jar. A scoop of rye flour brings an earthy flavour and a slight heft to the chew. If you want to skip the sugar syrup coating, a thin icing sugar glaze or dark chocolate dip are equally delicious options.” – Natalie Paull
"As a proud Persian, I’m happy to say that the origin of the modern cookie can be traced back to seventh-century Persia. Over 1,000 years later, I’ve created this recipe that yields large, tall cookies with a crunchy exterior and a gooey interior." – Nick DiGiovanni. Recipe from Knife Drop by Nick DiGiovanni.
"These biscuits are amazingly buttery and light, but you need to take care when rolling them out. Don’t hesitate to pop the dough back into the fridge or even freezer if it gets too soft." – Lucy Nunes
These easy and decadent chocolate cookies will become an instant favourite.
"Because the browned butter is melted you can prepare these by hand, which makes them a fun kids' activity. For perfectly chewy cookies, chill the dough in the fridge for a few hours or overnight." – Magdalenda Roze
