White Chocolate and Vanilla Cookies

As you cross the freeway from one side of the verdant hills of Gippsland to the other the landscape opens up. The road becomes a little rough reminding you that you’re on that ‘road less travelled,’ pot holes and bumps slow you down, the road narrows and the hum of commuter traffic recedes. Fields stretch out left and right, dairy and beef farms, wineries and small hamlets dot the landscape as you climb in to the hills and towards one of the area’s loveliest bush walking destinations.

We’d set off in this direction a second day in a row having checked out a winery in the area the previous day. Visiting dear friends who’ve embarked on their own tree change we were keen to get out again, explore the area and stretch the legs. My husband suggested this jaunt, one, taking us up into the gentle rolling hills of Bunyip State Park. Through winding roads lined with eucalypts and ferns the route ascends the park’s eastern trail with views sweeping out across to the west horizon. The route is shaded by the canopy of towering mountain ash and fringed with stunning emerald green fern forming home to a diverse range of small wildlife. You quite literally feel yourself breathe out reaching to let the car window down a little taking in the birdsong and cool forest air as you drive the sweeping bends. After a small disagreement with google maps we found our destination, setting off, the Mr, myself, our friends and their three adult daughters found the small opening in the roadside growth and began our walk. Lush rain forest greeted us only a few steps in, the music of waters gently meandering the bordering streams, our soundtrack. We naturally break into two groups, the young and fit up front and those preferring to take in the scenery at a gentler pace, shall we say, bringing up the rear. Fallen leaves form a carpet for our footfall and release an earthy fragrance with each step up the slope of the trail. Moist earth creates a home for fungus and cools the air as we walk, talking, solving the problems of the world and also just taking in the forest calm…whilst inhaling the fresh mountain air….or puffing and panting labouring up the hill side climb….whichever way you want to look at it. Sometimes the forest is silent but as the path twist and turns forward the whooshing of bubbling waters encourages us onwards, the occasional sound of a distant car reminding us we’re not too far from civilisation. Before too long the sounds of gushing water grow nearer and the happy voices of the forward party rejoicing at reaching our destination become louder as we approach, edging us to our destination. We’re rewarded with the stunning view of waters cascading over boulders, a soft mist moistening our faces and a breeze coming off the rushing torrent. After stopping a while taking in the view we start the trek back. Taking the view from the reverse perspective always shows a landscape in a different light. I stop to take more photos having already shot many along the walk in. The walk back a seemingly easier one, a trek that feels like it’s all downhill, in the best possible way.

Or maybe the walk back to the car and picnic ground was easier, with the knowledge that a morning tea picnic awaited. Whilst beautiful, our walk did get the legs working, filling our lungs with fresh forest air and working up a bit of an appetite and one deserving of the cake and bickies I’d baked the day before. Thinking about those treats on the walk back, hungry, I started imagining some other ideas for baked goods I could try. Remembering a can of condensed milk in the pantry at home I considered a slice perhaps, but then wondered if you could make cookies with it.

We gobbled up the goodies I had made but over the next couple days, many baking trays and a few large jars full of variations on the theme I’ve come up with the quickest, yummiest vanilla white chocolate cookie I’ve ever made. One you can throw together in a hurry when an impromptu country drive and bushwalk beckons.

Ingredients:

150 gm of soft butter

½ C sweetened condensed milk

¼ C brown sugar firmly packed

1 tsp vanilla paste/extract

2 tsp miso paste

300 gm SR flour

150 gm white chocolate chopped

Method:

Preheat oven to 160c (fan forced). Line two large baking trays with baking paper and set aside.

In a stand mixer or large bowl using electric hand beaters, combine butter, milk, sugar, vanilla, and miso. Mix on low until everything has just come together then increase speed to med-high and beat until light and fluffy. Stop beaters, add flour and mix on low speed until just combined. Add chopped chocolate and continue folding together with a wooden spoon until completely combined.

Roll into walnut size balls spaced on the trays to allow space for a little spread. Pop in the preheated oven and bake for 12-14 minutes. Remove from oven and allow to cool for a few mins before laying out on a wire rack to cool completely, though quality control tasting while still warm is always ‘essential.’

Makes 40 small cookies

Notes:

*For a different flavour you can add peanut butter in place of the miso.

*Soft butter? Let’s face it, most of us don’t plan for butter creaming and whipping indeed the call to bake something yummy usually comes out of the blue. If you’re like me and not an organised baker you can slice up the cold butter, pop it on a small plate and warm it in the microwave on 10 second bursts, checking after each 10 seconds to make sure you don’t overdo it and melt the butter. But hey if you do, keep going until you brown that butter and make this instead.