The well-known English expression of something “selling like hot cakes” is definitely not an exaggeration, excessive or overstatement for something that is really popular or great.
The origin of this age-old expression was reconfirmed this week when Rustenburg Herald almost pitched our tent in the kitchen of Mercia Kruger – our host for this week’s cooking column. Mercia is famed for a whole range of wonderful treats coming from her stove or kitchen under the banner of “Cupulicious” – a cake (or cookie) for any event! Though wedding cakes or very special cakes to mark your birthday, anniversary or whatever the occasion - is her thing, she spoils us with a simply drop-dead-good Blueberry Cheesecake Chunky Cookie this week.
(Remember to phone Mercia on 079 353 8660 for an unforgettable cake experience – come on – treat yourself and your family!)
Ingredients:
200 g salted butter
¾ cup white sugar
3½ cup cake flour
1 tsp baking soda
2 tsp baking powder
2 tsp cornstarch
1 tsp salt
2 tsp Vanilla Essence
2 eggs
250 g fresh/frozen blueberries
¼ cup blueberry jam
1 cup crushed and baked tennis biscuits
Ingredients filling:
250 g cream cheese
Blueberry jam
Toppings:
1 tsp Blueberry jam
½ cup icing sugar
2-3 tbs milk
½ cup crushed and baked tennis biscuits
Method:
Mix butter, white sugar, brown sugar, Vanilla essence and eggs together with mixer until combined. Add flour, baking soda, baking powder, cornstarch and salt to butter mixture and mix.
Each cookie should be about 140 grams (mini – 70 grams). Press dough of each cookie flat in the palm of your hand and add one tsp cream cheese and one tsp of blueberry jam and spread in the middle of the cookie dough. Place 5-6 blueberries and close/shape cookie into ball shape. Add additional 5-6 blueberries on top.
Best to freeze overnight in air tight container before baking to keep the chunky shape – you can bake immediately as well though.
Preheat oven at 175°C and bake for 15 minutes. Then turn baking sheet approximately 90 degrees (depends on your oven) and bake for additional 6-10 minutes. Mix blueberry jam, icing sugar and milk for the topping and drizzle on top of cookie. Then add as much as you like of the crushed and baked tennis biscuit as well.
May be served hot or cold. Optional – add whipped cream on top and serve as a dessert.
