67
Mixed berry cobbler
Baking/indirect medium-low heat 170 - 190°C
15 mins prep - 40 mins cook
Serves: 4
Ingredients
1 cup self-raising flour
100 g unsalted butter, chilled, cubed
⅔ cup caster sugar
⅓ cup buttermilk
2 tsp vanilla extract, divided
1 x 250 g punnet strawberries,
hulled and quartered
1 x 125 g punnet raspberries
1 x 125 g punnet blueberries
¼ cup flaked almonds
Icing sugar, to dust
Thickened cream, to serve
Method
Preheat the barbecue for indirect cooking. While
the barbecue is preheating, start to prepare the
cobblers.
In a bowl mix together the flour, unsalted butter
and ⅓ cup of the caster sugar. Using fingertips,
rub together until mixture resembles fine
breadcrumbs. Add the buttermilk and 1 tsp of
vanilla extract and combine. Mixture will form
into a wet dough. Set aside.
In a separate bowl mix together the berries, the
remaining sugar (⅓ cup) and remaining vanilla
extract (1 tsp). Toss to combine.
Divide the berry mixture between 4 ramekins.
Gently press berries to compact into the
ramekins. Top with the cobbler mixture, then
sprinkle with the flaked almonds.
Once the barbecue has preheated, ensure
burner 2 is OFF and turn burners 1 and 3 down
to MEDIUM (baking setting). Place the berry
cobblers onto a baking tray and then in the centre
of the barbecue.
Cook for 35-40 minutes or until the tops are
golden and cooked through.
Dust the cobblers with icing sugar and serve with
thickened cream.
Chocolate chip cookies
Baking/indirect medium-low heat 170 - 190°C
20 mins prep - 60 mins refrigeration
- 12 mins cook
Makes: 24
Ingredients
185 g butter at room temperature
1 tsp vanilla essence
¼ cup caster sugar
⅓ cup brown sugar, firmly packed
1 egg, lightly beaten
1½ cups self raising flour, sifted
2 cups choc chip bits (a mixture of dark, milk and
white chocolate)
Method
Beat the butter, vanilla essence and sugars in a
large bowl with an electric mixer until light and
fluffy.
Add the egg and beat until well combined.
Mix in the flour and choc chips with a spoon, until
the mixture has just come together.
Cover and refrigerate for an hour or until firm.
Preheat barbecue for indirect cooking.
Roll heaped teaspoons of mixture into balls and
place on a baking tray that has been lined with
baking paper.
Once the barbecue has preheated, ensure
burner 2 is OFF and turn burners 1 and 3 down to
MEDIUM (baking setting). Place the baking tray in
the centre of the grill.
Bake the cookies for 10 to 12 minutes or until
lightly golden.
Allow to cool for at least 5 minutes on a cake
cooling rack.
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