{
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"all_tags": "bananaBondi Blue Vodkabreakfastbyronbyron baybyron bay cookiesbyron vibescafe cookieCharlie Biggs-McDonaldcheesecakechocolatechristmascocktailcoconutcoffeecollaborationcookie dessertcookie lovercookie recipecookiescreamdessertespressoespresso martinifig and pecanfreshfresh figfrozen dessertfrozen yogurtfruitgalaxygalaxy icinggluten freegoji berrieshoneycombice creamindulgentlovemaple and pecanmascarponeMayvers Foodmilkshakemintpana organicpavlovapeanut butterpeanutsporridgerainbowsraspberryRepúblicaSticky Date and Gingersummer dessertunicornunicorn icingveganxmas",
"articles_count": "21",
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"handle": "cookie-recipes",
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"tags": "bananaBondi Blue Vodkabreakfastbyronbyron baybyron bay cookiesbyron vibescafe cookieCharlie Biggs-McDonaldcheesecakechocolatechristmascocktailcoconutcoffeecollaborationcookie dessertcookie lovercookie recipecookiescreamdessertespressoespresso martinifig and pecanfreshfresh figfrozen dessertfrozen yogurtfruitgalaxygalaxy icinggluten freegoji berrieshoneycombice creamindulgentlovemaple and pecanmascarponeMayvers Foodmilkshakemintpana organicpavlovapeanut butterpeanutsporridgerainbowsraspberryRepúblicaSticky Date and Gingersummer dessertunicornunicorn icingveganxmas",
"title": "Cookie Recipe",
"url": "/blogs/cookie-recipes",
"articles": [
{
"author": "Laurence McDonald",
"comments": "",
"comments_count": "0",
"comments_enabled": "",
"comment_post_url": "/blogs/cookie-recipes/sticky-date-and-ginger-cookie-pancakes/comments",
"content": "
Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.
Ingredients:
- 1 Byron Bay Sticky Date & Ginger Cookie
- 1 cup self-raising flour
- 1 egg, beaten
- 1 cup milk
- 1 teaspoon fresh grated ginger (optional)
- Pitted dates, thinly sliced (for garnish)
- Honey (for garnish)
Method:
- In a large bowl, crumble in well half of the Byron Bay Sticky Date & Ginger Cookie and flour. Make a well in the centre and pour in milk, egg and grated ginger. Mix until smooth.
- Heat a lightly oiled pan over a medium heat. Scoop the mixture, using approximately ¼ cup for each pancake. Brown on both sides.
- Serve hot with pitted dates, and crumble the remaining Byron Bay Sticky Date & Ginger Cookie.
", "created_at": "2020-02-14 16:29:13 +1100", "excerpt": "
Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.
", "excerpt_or_content": "Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.
", "handle": "cookie-recipes/sticky-date-and-ginger-cookie-pancakes", "id": "384030081112", "image": { "thumb": { "alt": "Sticky Date and Ginger Cookie Pancakes", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/PNKSDG_20170410_4343_352x240_crop_center.jpg?v=1581658153" } }, "moderated": "", "published_at": "2021-05-06 16:12:40 +1000", "tags": "breakfastbyron bay cookiescafe cookiecookie dessertcookie recipedessertindulgentSticky Date and Ginger", "title": "Sticky Date and Ginger Cookie Pancakes", "url": "/blogs/cookie-recipes/sticky-date-and-ginger-cookie-pancakes", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie/comments", "content": "Did you say cookie smoothie?
Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!
Ingredients:
- 1 Byron Bay Milk Choc Chunk Café Cookie
- 400ml milk
- 1 red tipped eco-banana
- 40ml Mr Black Coffee Liquor
Method:
- Pour milk into a blender with banana and roughly crumbled Byron Bay Milk Choc Chunk Café Cookie and blend until smooth.
- Pour into a tumbler glass and slowly pour in coffee liquor.
", "created_at": "2020-02-14 16:46:16 +1100", "excerpt": "
Did you say cookie smoothie?
Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!
", "excerpt_or_content": "
Did you say cookie smoothie?
Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!
", "handle": "cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie", "id": "384030244952", "image": { "thumb": { "alt": "Banana and Milk Choc Chunk Cookie Smoothie", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/MCCBNRBLK_20170710_4797-3_352x240_crop_center.jpg?v=1581985922" } }, "moderated": "", "published_at": "2021-05-06 16:11:58 +1000", "tags": "bananabreakfastbyron bay cookiescafe cookiechocolatecoffeecookie dessertcookie recipedessertfruitindulgent", "title": "Banana and Milk Choc Chunk Cookie Smoothie", "url": "/blogs/cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/fig-and-pecan-cookie-porridge/comments", "content": "
Hope you treated yourself this morning like we did. Fig and Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.
Ingredients:
- 1 Byron Bay Fig & Pecan Café Cookie
- ¾ cup rolled oats
- 1 fresh fig thinly sliced (for garnish)
- 1 teaspoon ground cinnamon
- 1 teaspoon honey
- Raw pecan nuts (for garnish)
Method:
- Place rolled oats, cinnamon and crumble half of the Byron Bay Fig & Pecan Café Cookie into a medium pot.
- Pour in 1 ½ cups of water or milk on full heat. Stir until boiling then simmer for 1 min.
- Serve with fresh fig, pecan, and crumble the remaining Fig & Pecan Cookie.
", "created_at": "2020-02-14 16:26:14 +1100", "excerpt": "
Hope you treated yourself this morning like we did. Fig and Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.
", "excerpt_or_content": "Hope you treated yourself this morning like we did. Fig and Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.
", "handle": "cookie-recipes/fig-and-pecan-cookie-porridge", "id": "384030048344", "image": { "thumb": { "alt": "Fig and Pecan Cookie Porridge", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/PRDGE_20170410_4345_352x240_crop_center.jpg?v=1581657974" } }, "moderated": "", "published_at": "2021-05-06 16:11:30 +1000", "tags": "breakfastbyron bay cookiescafe cookiecookie dessertcookie recipedessertfig and pecanfresh figfruitindulgentporridge", "title": "Fig and Pecan Cookie Porridge", "url": "/blogs/cookie-recipes/fig-and-pecan-cookie-porridge", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/espresso-cookie-milkshake-with-byron-bay-triple-choc-cookies-x-republica-coffee/comments", "content": "Prep: 15 min - Serves 4
Ingredients
- 2 x 60g Byron Bay Cookies Triple Choc Cookies
- 1 tbsp coffee using República Organic Byron Bay Blend Biodegradable Pods
- 3/4 cup milk
- 2 tbsp chocolate syrup
- 2 cups vanilla or chocolate ice cream
- 1/4 cup whipped cream
Method
- Blend milk, chocolate syrup, ice cream, República Organic Coffee and 1 cookie until smooth.
- Meanwhile cut remaining cookie into 4 chunks.
- Pour mixture evenly into 4 glasses; top with whipped cream and a chunk of cookie in each. Serve.
Prep: 25min - Serves 4
Ingredients
- 4 x 60g Byron Bay Cookies Triple Choc Cookies
- 160ml coffee using República Organic Byron Bay Blend Biodegradable Pods, cooled
- 80ml Bondi Blue Vodka
- 250g mascarpone
- 250ml thickened cream
- 2 tbsp icing sugar
Method
- To make the espresso martini, combine vodka and República Organic Espresso in a small jug.
- Place the mascarpone, cream and icing sugar in a large bowl. Add 1 tablespoonful of the martini mixture. Use a balloon whisk to whisk until soft peaks form.
- Break each cookie in half and crumble one half of each cookie. Place about 1 tablespoonful of mascarpone mixture in the base of 4 martini or serving glasses. Top with cookie crumbs. Drizzle over 1 tablespoonful of remaining martini mixture. Top with another tablespoonful of mascarpone mixture. Repeat with more cookie crumbs and martini mixture. Cover half the area with more mascarpone mixture and martini mixture, finishing with the half cookie on top. Serve.
Prep: 20min Cook: 10min - Makes approx. 18 sliders
Ingredients
- 3 x 60g Byron Bay Cookies Triple Choc Cookies
- 2 tbsp Bondi Blue Vodka
- 205ml República Organic Medium Roast Instant Coffee
- 2 tsp arrowroot
- 1/2 cup brown sugar
- 2 packs of store-bought Petite Pavlovas (NOTE: each pack contains 9 mini pavlovas)
- 400ml thickened cream
- 2 tsp cocoa powder
Method
- To make the coffee vodka syrup, combine the vodka and arrowroot in a small bowl. Combine the sugar and coffee in a small saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat and simmer for 3 minutes or until the syrup has thickened slightly. Stir in the vodka mixture. Return to the boil. Boil for 1 minute or until thickened. Remove from heat. Transfer to a small bowl and set aside to cool. Place in the fridge until required.
- Use electric beaters to beat the cream in a bowl until soft peaks form. Beat in 3 tbsp of the coffee vodka syrup (reserve the rest for presentation) and cocoa until firm peaks form.
- Carefully cut the pavlovas in half from the side and place on a serving plate. Top each one with some cream mixture, drizzle of coffee vodka syrup, place the half of pavlova on top, add more cream mixture to the top again, break a chunk of Byron Bay Cookie into the cream and drizzle more coffee vodka syrup over the top. Serve.
Note: We used store-bought pavlovas for this recipe. More experienced chefs can create pavlovas from scratch using their favourite recipe.
Heat up your favourite Byron Bay Cookie flavour in the microwave (10 sec is normally enough). Serve with a few scoops of ice cream and top with a heated tbsp of Mayver’s Peanut Butter for an indulgent finishing touch.
", "created_at": "2020-09-07 10:45:22 +1000", "excerpt": "", "excerpt_or_content": "Heat up your favourite Byron Bay Cookie flavour in the microwave (10 sec is normally enough). Serve with a few scoops of ice cream and top with a heated tbsp of Mayver’s Peanut Butter for an indulgent finishing touch.
", "handle": "cookie-recipes/cookie-peanut-butter-ice-cream-creation", "id": "386007662680", "image": { "thumb": { "alt": "Cookie Peanut Butter Ice Cream Creation", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/MAYVERS_20200622_DSC_9013_352x240_crop_center.jpg?v=1599439522" } }, "moderated": "", "published_at": "2020-09-13 17:00:01 +1000", "tags": "breakfastbyron baybyron bay cookiescafe cookiecoffeecookie dessertcookie recipecookiesdessertice creamindulgentMayvers Foodpeanut buttersummer dessert", "title": "Cookie Peanut Butter Ice Cream Creation", "url": "/blogs/cookie-recipes/cookie-peanut-butter-ice-cream-creation", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/cookie-and-peanut-butter-tower-of-flavour/comments", "content": "Let your dessert dreams come true with this sky-high creation. Create a cookie stack using your fave Byron Bay Cookie flavours. Pour 1 heated tbsp of Mayver’s Peanut Butter on top (add more peanut butter depending on the size of your cookie stack).
", "created_at": "2020-09-07 10:43:42 +1000", "excerpt": "", "excerpt_or_content": "Let your dessert dreams come true with this sky-high creation. Create a cookie stack using your fave Byron Bay Cookie flavours. Pour 1 heated tbsp of Mayver’s Peanut Butter on top (add more peanut butter depending on the size of your cookie stack).
", "handle": "cookie-recipes/cookie-and-peanut-butter-tower-of-flavour", "id": "386007629912", "image": { "thumb": { "alt": "Cookie and Peanut Butter Tower of Flavour", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/MAYVERS_20200622_0279_352x240_crop_center.jpg?v=1599439422" } }, "moderated": "", "published_at": "2020-09-13 17:00:00 +1000", "tags": "breakfastbyron baybyron bay cookiescafe cookiechocolatecoffeecookie dessertcookie recipedessertindulgentMayvers Foodpeanut butterpeanuts", "title": "Cookie and Peanut Butter Tower of Flavour", "url": "/blogs/cookie-recipes/cookie-and-peanut-butter-tower-of-flavour", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/peanut-butter-banana-milkshake-with-cookie-crumbs/comments", "content": "Serves: 4
Prep: 5min
Ingredients:
- 1 Byron Bay Triple Choc Cookie (or other flavour of your choice), broken into chunks
- 2 bananas, broken into chunks
- 2 cups (500 ml) milk or dairy replacement such as Almond Milk or Oat Milk
- 130g Mayver’s Peanut Butter
- 2 tbsp honey, or to taste
- 2 mugs of ice cubes
Method:
- Place bananas, milk, peanut butter, honey and ice cubes in a blender; blend until smooth, about 30 seconds.
- Sprinkle with Byron Bay Cookie crumbs
- Serve and enjoy!
Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie & Mascarpone with Mr Black Spirits Coffee Liqueur dessert.
Ingredients:
- 1 Byron Bay Triple Choc Fudge Café Cookie
- 80g mascarpone
- 30ml Mr Black Coffee Liquor or espresso
Method:
- Pour in 30ml of coffee liquor and crumbled Byron Bay Triple Choc Fudge Café Cookie (leaving some for garnish) into a small bowl and stir through until evenly coated.
- Place a layer of crumbled cookie and coffee mixture into a medium sized tumbler then a layer of mascarpone and so forth until you have two layers of each.
- Serve with remaining coffee liquor and Byron Bay Triple Choc Fudge Café Cookie crumble.
", "created_at": "2020-02-14 16:34:08 +1100", "excerpt": "
Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie and Mascarpone with Mr Black Spirits Coffee Liqueur dessert.
Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie and Mascarpone with Mr Black Spirits Coffee Liqueur dessert.
How indulgent is our dessert creation White Choc Macadamia Cookie Cheese Cake? Yum!
Ingredients:
- 1 ¼ cups White Choc and Macadamia Nut Cookie crumbs
- 80g Butter, melted
- 500g Cream cheese, softened
- ¾ cup caster sugar
- 3 tsp gelatine dissolved in ¼ cup boiling water
- 1 cup thickened cream, whipped to soft peaks
- ¼ cup Raspberry jam
- Fresh Raspberries to serve (optional)
Method:
- Combine the White Choc and Macadamia Nut Cookie crumbs and melted butter and press into the base of 4 greased and lined 10cm mini round spring form pans. Place in refrigerator to chill.
- Beat the cream cheese and sugar with an electric mixer until smooth. Stir in the gelatine. (Make sure gelatine has cooled to room temperature before adding in). Fold through the cream and raspberry jam. Using a round tipped piping bag, pipe the cheesecake mix in small drops over the set bases. Refrigerate for 3 hours or until set.
- Remove the cheesecakes from the tins. Decorate with fresh raspberries and serve.
Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.
Chocolate and Strawberry Trifle
Serves 6
Ingredients:
- 12 Byron Bay Rosella Lamington Cookies, broken into thirds (or large chunks)
- 300g prepared rosella (or strawberry) jelly, set in a tray and cut into 3cm dice
- 500g chocolate mousse (can make your own or buy store bought reputable brand)
- 2 punnets small strawberries, cut in half
- 300ml pure cream, whipped
- 50g dark couverture chocolate, shaved or coarsely grated
- 30g shredded coconut, lightly toasted
Method:
- In a glass trifle dish or bowl, assemble each component in layers, starting with the cookie chunks, then the jelly.
- Cover with chocolate mousse and smooth the surface with a palette knife.
- Cover the surface with sliced strawberries then spoon the whipped cream on top and smooth the surface.
- Scatter the shaved chocolate and shredded coconut over the cream.
- Cover the bowl with clingwrap and refrigerate for 2 hours before serving.
Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.
", "excerpt_or_content": "Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.
", "handle": "cookie-recipes/chocolate-and-strawberry-trifle-dessert-with-rosella-lamington-cookies", "id": "384029982808", "image": { "thumb": { "alt": "Chocolate and Strawberry Trifle Dessert with Rosella Lamington Cookies", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/TRIFLEDESRT_20170306_4134_352x240_crop_center.jpg?v=1581657318" } }, "moderated": "", "published_at": "2020-07-17 13:00:00 +1000", "tags": "byron bay cookiescafe cookiecookie dessertcookie recipedessertindulgent", "title": "Chocolate and Strawberry Trifle Dessert with Rosella Lamington Cookies", "url": "/blogs/cookie-recipes/chocolate-and-strawberry-trifle-dessert-with-rosella-lamington-cookies", "user": "UserDrop" } ] }