For those of you who know me personally you’ll know I’m not much of a sweets fan (except chocolate which should be in a food group of its own), give me Pork Belly or Peking Duck over Creme Brulee any day! Mr A (I can’t believe he’s 2.5) shares my taste in food, his Daddy and sisters however are big sweet tooth’s so I’ve had to learn to cater for them.
With Miss H at kindy this year I have her home with me three days, two with her brother and one day all on her own so we try and do an activity of her choosing together on our ‘Mummy day’. I’ve taught her how to play the card game Go Fish, we’ve painted canvases together, we’ve been on excursions, had high tea, but her most favourite thing of all time to do with me, is cook, so we’ve been revisiting Biscuit Tuesday! (we used to bake bikkies together every Tuesday when she was 2 or 3)
Everyone in my house loves subway cookies, surprisingly even me, so we decided that our next recipe project would be to make our own Thermomix version of subway cookies, so little Miss and I got to it! Making our own was definitely fun and we tried a few different flavour versions, we actually made so many batches that we had to enlist friends and Miss 14’s school mates to help us eat them all!
We found this recipe for Chewy M&M cookies on the recipe community which the kids all loved, even Mr A. I tried them and thought that with a bit of tweaking they could taste just like Subway Cookies (biscuits – they’re called biscuits, I have an aversion to the Americanisation of the English language, but that’s a rant for another time . . . . . .) So after 3 days and at least 10 batches of dough I finally got a version that I’m happy to share. Here is my final version of subway cookies.
Hints & Tips
1) The raspberries don’t go in the dough, if you put them in the dough it turns a greenie grey colour which had The Captain calling them cement cookies and Miss H dubbing them “Unicorn Poo” because they look disgusting but they taste delicious!
2) Roll the dough into a log before chilling to make it faster and more efficient to create the cookies sizes, it also assists in creating a perfect round cookie shape for the end product.
3) Use baking paper or wax proof paper to create the log with the soft cookie dough.
4) 1 Large log approx 35-40cm long and 6-8cm in diameter is perfect for subway size cookies, 2 smaller logs the same length but 3-5cm in diameter is perfect for a standard sized biscuit and a more realistic size for lunch boxes and kids treats.
5) I use large 700g (per dozen) eggs when cooking.
6) When melting the butter in step 1 make sure it is liquid not just soft whipped butter.
7) A long handled rubber spatula will be more helpful to remove the dough than your Thermomix spatula.
8) Give you macadamia halves a few whacks with a meat tenderiser to break up their size, halves are just a bit too large.
9) Leave your raspberries in the freezer until the last minute, it’s the melted raspberry juice in the dough that gives the ‘Unicorn Poo’ look, place them in a container and chop up with scissors into sizes small enough for subway cookie chunks.
10) They have to chill in the fridge for 2 hours so don’t preheat that oven until the dough is ready to cook
11) The cookies will be soft when you are finished baking so leave them to cool on the baking tray for 5 minutes to firm up a little before transfering to a wire rack to cool completely. To prevent the large size cookies splitting in half during the transfer process you may need to use a spatula to lift them
11) Despite all the hints and tips these are actually very simple to cook!
170g unsalted butter
150g Brown Sugar
100g Raw Sugar
1/2 teaspoon vanilla extract
1 egg + 1 yolk
280g Plain Bakers Flour
1.5 teaspoons cornflour
1 teaspoon BiCarb Soda
1 pinch salt flakes
60g White Choc Chips or Chunks
60g Unsalted Macadamia halves
75g Frozen Raspberries
1) Chop butter (170g) into chunks and melt at 50c, Speed 4 for 30 seconds for room temperature butter OR 90 seconds for refrigerated butter
2) Add 150g Brown Sugar and 100g Raw Sugar and mix on speed 3, 10 seconds, scrape down sides and continue mixing on speed 3 for a further 50 seconds.
3) Add 1/2 teaspoon of vanilla extract and eggs (1 whole + 1 yolk) and mix on speed 3, 30 seconds.
4) Add 280g bakers flour, 1.5t cornflour, 1t bicarb and a pinch of salt flakes and mix on speed 4, 30 seconds.
5) Add in 60g of macadamia halves and 60 g of white chocolate chunks and mix on reverse for 30 seconds, speed 1 to start them immediately reduce to speed (soft)
6) Turn out dough onto baking paper and shape into log (see hints and tips for log sizes) and refridgerate for 2 hours
BAKING INSRUCTIONS FOR SUBWAY STYLE COOKIES
1) Preheat oven to 160g (small cookies) 170g (large cookies)
2) Line 2 baking trays with baking paper
3) Slice 1.5cm thick discs from dough logs and place on baking trays 5cm apart, you should get three across for small size and 2 for the large size
4) Chop up frozen berries and place by hand ontop of dough discs and place trays straight into the oven
5) Cook for 11 -13 minutes until just starting to turn golden on edges, time will vary depending on your oven’s efficiency and it’s size, oven larger 900mm ovens take a little longer than a standard 600mm oven
6) Remove from oven, they will still be very soft, cool on baking tray for 5 minutes until they start to firm up then transfer to a wire rack (a spatula may be required for large size) to cool completely
7) EAT and ENJOY!
Other versions you might like to try include