November 24, 2009

Peanut & Ginger Chocolate Clusters

Wow. Well, I can't quite believe it, but my previous blog posting has become lost in the vast abyss somewhere...wierd! Apparently this happens to quite a few bloggers- even after you press 'save now' a billion times like I do. So sad, as I had quite a lovely piece to post. :) to re-do my posting.....and how did the recipe go again....? Well, here goes!

This is a take on an old, reliable North American classic: no-bake 'top-of-the-stove' cookies. When I have limited time in the kitchen and I'm looking to have something sweet on hand for snacks or dessert throughout the week, then I often turn to a simple, no-bake cookie to yield fast and tasty results. The combination of whole peanuts with ginger is particularly 'scrummy', as they'd say in the UK, and reminiscent of South African and Asian flavour combinations where the most is made of mixing spices, nuts, and dried fruit into sweet and savoury concoctions.

Peanut & Ginger Chocolate Clusters
Makes 12 cookies

Make a sugar syrup of:

1/2 cup sugar
1/2 cup water

Add the sugar and water to a pan and, without stirring at any time, allow it to come to a simmer at medium-low heat. You'll know when the syrup is ready when it becomes quite reduced (about 10 minutes) and when you test a little on a cold plate. If it forms stretchy strings when you pick it up between your thumb and index finger then it's ready. While the syrup simmers prepare the other ingredients:

1 heaped tablespoon unsalted butter
The pulp of 1" of fresh ginger, peeled and grated, leaving any fibres behind
1/2 cup unsalted peanuts
50g 70% dark chocolate, broken into chunks
1/2 cup chopped dates
1/4 cup unsweetened shredded (dessicated) coconut
2 tablespoons milk
1/2 cup porridge oats*

Shock the caramel syrup by adding the butter followed by the ginger and peanuts. Next add the chocolate and stir until fully melted. Then stir in the dates and unsweetened coconut, and finish by adding first the milk, then the oats to act as a binder.

Using an ice cream scooper or two spoons shape the mixture into mounds and place on a baking sheet lined with parchment or wax paper. Place in the fridge to chill for 20-30 minutes until set.

As these cookies are pretty sweet I'd advise not eating them too close to bed-time..., and that's just as well because they taste great alongside a cup of milky coffee.

Enjoy daily for a snack or dessert.

*porridge oats can be replaced by gluten-free oats or by a combination of rice flakes and ground almonds

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