How To Make Conkie Recipes

CONKIES

Steps:

• 1 Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
• 2 Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
• 3 Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8 inch squares.
• 4 Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
• 5 Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
• 6 Unwrap and enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

CONKIES

Steps:

• Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
• With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
• Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
• Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
• Unwrap the conkies and serve on a heated dish.
• Note: I may be off on the amount of servings this makes. It's been a while since I made it.

AIR-FRYER COOKIE PIE

Steps:

• In a small heavy saucepan, melt butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl. Cool completely until butter is solid., Preheat air fryer to 350°. Line bottom of a greased 8-in. round baking pan that will fit in air fryer; grease paper. Add sugars to butter; beat until crumbly, about 2 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into butter mixture. Fold in toffee bits., Press half the dough onto bottom and up sides of prepared pan. Spread Nutella over dough in pan to within 1/2 in. of edge. Press remaining dough between sheets of parchment into an 8-in. circle. Place over Nutella; pinch edge to seal. If desired, sprinkle with additional sea salt., Cook until a toothpick inserted in center comes out clean, 10-12 minutes. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to wire rack; remove paper. If desired, dust with confectioners' sugar before serving.

CONKIES

Steps:

• Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel.
• Steam until cooked.