Have you read The Complete Adventures of Charlie & Willy Wonka? You’re really missing something in life if you haven’t. I don’t care if you’re a 50-year-old with no nose for adventure. I don’t care if you’re a sprightly teen with eyes glued to romance-laden novellas. I don’t care if you’re simply food blogger with a passion for making cakes and bakes.
You’ve got to read this book for a number of reasons. For one, it takes to the heart of a chocolate factory. Aren’t you sold already??? Among a number of other reasons (bloggers alert!) it gives you a recipe, a precise one at that, for – hold your breath – Wonka Vite! What! You don’t know what Wonka Vite is??? It is the great chocolatier and magician Willy Wonka’s pill that turns one 20 years younger!
I read the book and decided it needs to be made right away! Here’s the recipe if you want to have a go at it.
Sadly, although I managed to find all the ingredients, the HIDE of the Whangdoodle really eluded me. Mind you, I did catch a Whangdoodle (Now, you say you don’t know what a Whangdoodle is? Just Google it out dude!) and got hold of it’s SEEK (see last item of page 1 in the recipe index), but it HID somewhere before I could manage to get its HIDE.
And so, the Wonka Vite remains undone. But fret not, you have the recipe, right? And in case you happen to have bad luck, you could do what I did – whip up these delicious White Chocolate Cookies. The best part? You can enjoy these and feel the years melt away. I took off 10 years off my age (when eating it) and made me feel like a college-goer again! See, it is tried and tested!!
Off this goes to Blogging Marathon, edition 23, week 2. Like storybooks? Check back tomorrow for more recipes from them! Like to whip up goodies in your kitchen? Check out this link for wonderful dishes from my blogger buddies.
White Chocolate Cookies
(Makes 14-16 big cookies)
APF/Maida – 1 cup
Whole wheat flour – ¼ cup
White cooking chocolate – 60 gm
Butter – 60-80 gm
Salt – ¼ tsp (omit if using salted butter)
Sugar (powdered) – ½ cup (adjust to your taste. These were sweet cookies)
Baking powder – ¼ tsp
Almonds – 12
Flax seeds – 1 tsp
Vanilla Essence – ½ tsp
Preheat oven to 175 deg C (350 deg F)
Roughly chop up the nuts. Toast the flax seeds
Mix the flours, sugar, salt, chopped nuts, whole flax seeds and baking powder in a big bowl
Chop up half the chocolate and add it to the flour mix
Melt butter and remaining chocolate together in a double boiler or microwave. If microwaving, do so at medium or 70-80% powder in short 20 second bursts stirring well in between. When chocolate looks soft, remove from heat/microwave and keep stirring with a spoon till it melts completely
Add vanilla essence to the chocolate mix
Tip half the chocolate mix into the flour and mix with a wooden spoon
Add in the other half a little at a time till the dough holds together comfortably when pinched (See Notes)
Make small balls the size of a rounded tablespoon (you’ll get between 14 and 16 cookies)
Place on baking tray and flatten properly
Bake for 13-14 minutes (See notes)
Cool and store in an airtight jar
A little more or less butter can be compensated for with the white chocolate. But don’t do too much give and take
After adding in the chocolate mix, don’t knead much else you’ll get tough, chewy cookies. I did with one batch
You can use dark/milk chocolate in place of white chocolate, but you might need to bake for 2-5 minutes longer
These cookies puff up slightly but do not spread out
The cookies tend to harden as they cool, so don’t over bake