Make this Aussie Choc-Chip Vegemite Cookie Sandwich the Next Time You Need a Sweet Fix

The ultimate cookie sandwich.

choc chip vegemite cookie sandwich

Did you know that on August 4, America celebrates National Chocolate Chip Cookie Day? Australia is yet to adopt this hallowed day, but that won’t stop Bennett St Dairy from celebrating.

Intent on throwing the humble choc-chip cookie a proper bash, Bennett St Dairy has created an Aussie Choc-Chip Vegemite Cookie Sandwich.

“There’s nothing more Australian than a Vegemite sandwich, so when we decided we would bring Chocolate Chip Cookie Day Down Under, we got to work seeing how we could blend the two flavours together,” said Bennett Street Dairy cofounder James Meek.

Make it for yourself and see what all the fuss is about.

Bennett St Dairy’s Aussie Choc-Chip Vegemite Cookie Sandwich

4 x 500g rolls of Bennett St Dairy Original Cookie Dough
1 ½ cups caster sugar
1 cup thickened cream at room temperature
50 grams unsalted butter, chopped
1 tbs Vegemite
½ cup water


Cookie Loaf:
Mould together 4 x 500g rolls of Bennett St Dairy’s Original Choc Chip cookie dough into a 9inch loaf tin. Bake at 160’C for 1hr and 10 minutes. Once baked through, take the loaf out of the oven and let it cool for 3 hours before slicing.

Vegemite Caramel:
1. Place sugar and 1/2 cup water into a saucepan. Heat over low heat until sugar dissolves. Increase heat to medium and bring to a boil.
2. Cook, without stirring, for 10 minutes or until golden. Remove from heat. Carefully add the cream and whisk to combine.
3. Add butter and whisk until melted. Add vegemite and whisk to combine. 4. Return to medium heat, occasionally whisking, for 3 minutes or until thickened slightly.
5. Transfer to a bowl. Set aside to cool completely.

Once the loaf has cooled, cut slices into at least 1cm thick portions. Spread your cookie sandwich with whipped butter and Vegemite Caramel. Stuff your gob and enjoy!

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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