So, did you watch the match yesterday? And did you want to knock our ‘Captain Cool’ Dhoni on his head, wring Chawla’s hand and chop off Bhajji’s head for missing that ever so crucial catch? The field placements were awry, the fielding was pathetic, the boys in blue seemed to be unaware about the concept of ‘Appealing’ and really, with a score like 338, if you can’t defend it, you have no business being in the game.
England on their part, played like champions, Strauss leading like a sturdy soldier with his loyal army backing him up every step of the way. They were cruising along to victory, when a sudden volley of wickets by Zaheer put a stop to their proceedings. So near, yet so far eh?
It was last night when I was sitting at the club with friends, breathing in the heavy, tension-filled, nicotine enhanced air, when both the teams had a 50% chance of winning, that I came up with the recipe to my new dish.
50:50 Cookies
1 1/4 cup flour
1 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking soda
5 tbsp butter, room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk
METHOD: Preheat oven to 350. Line two baking sheets with parchment paper or grease and flour them REALLY WELL so that the cookies don't stick. These are super cake-y so they will stick. Every chance they get. Be wary. In a medium bowl, sift together flour, cocoa powder, salt and baking soda. Using a mixer, cream 5 tbsp butter with the sugar until fluffy, about 3 minutes. Beat in the egg and vanilla. Beat in the flour mixture alternating with the buttermilk until smooth. Place 1/4 cup scoops of batter about 2 inches apart on the prepared baking sheet. Using a butter knife, spread the batter so that they are still quite thick but are flat on top. THIS IS CRUCIAL. If these are too thin, they will fall apart when you are trying to put icing on them. Because they are cake-y they are ONLY sturdy if they are thick and they will spread quite a bit, I promise. So just be careful. Bake until a toothpick inserted comes out dry, about 12-15 minutes. Let sit for 5 minutes and then transfer to a cooling rack.
Vanilla Glaze
2 cups powdered sugar
1 tbsp light corn syrup
1/2 tsp vanilla extract
1-2 tbsp hot water
METHOD: Whisk together the powdered sugar, vanilla, corn syrup, and hot water until smooth. When the cookies are cool, face them bottom side up and spread half of the cookie with vanilla glaze. You can do this with a butter knife.
Chocolate Glaze
4 oz semi-sweet chocolate
3 tbsp butter
1 tbsp light corn syrup
METHOD: In a bowl, melt the butter and chocolate in the microwave for about 1 minute or until melted. Add the corn syrup and stir until smooth. Spread this over the second half of the cookies (use a spoon). Refrigerate/freeze for 20 minutes to set.
1 1/4 cup flour
1 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking soda
5 tbsp butter, room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk
METHOD: Preheat oven to 350. Line two baking sheets with parchment paper or grease and flour them REALLY WELL so that the cookies don't stick. These are super cake-y so they will stick. Every chance they get. Be wary. In a medium bowl, sift together flour, cocoa powder, salt and baking soda. Using a mixer, cream 5 tbsp butter with the sugar until fluffy, about 3 minutes. Beat in the egg and vanilla. Beat in the flour mixture alternating with the buttermilk until smooth. Place 1/4 cup scoops of batter about 2 inches apart on the prepared baking sheet. Using a butter knife, spread the batter so that they are still quite thick but are flat on top. THIS IS CRUCIAL. If these are too thin, they will fall apart when you are trying to put icing on them. Because they are cake-y they are ONLY sturdy if they are thick and they will spread quite a bit, I promise. So just be careful. Bake until a toothpick inserted comes out dry, about 12-15 minutes. Let sit for 5 minutes and then transfer to a cooling rack.
Vanilla Glaze
2 cups powdered sugar
1 tbsp light corn syrup
1/2 tsp vanilla extract
1-2 tbsp hot water
METHOD: Whisk together the powdered sugar, vanilla, corn syrup, and hot water until smooth. When the cookies are cool, face them bottom side up and spread half of the cookie with vanilla glaze. You can do this with a butter knife.
Chocolate Glaze
4 oz semi-sweet chocolate
3 tbsp butter
1 tbsp light corn syrup
METHOD: In a bowl, melt the butter and chocolate in the microwave for about 1 minute or until melted. Add the corn syrup and stir until smooth. Spread this over the second half of the cookies (use a spoon). Refrigerate/freeze for 20 minutes to set.
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