Archive for cookies and biscuits

Gingerbread

We just tried this recipe today and the dough came out perfectly. Slightly tricky to get on to the tray in the exact cutter shape but very simple otherwise.

175g (6oz) flour

1 1/2 teaspoons bicarb soda

1 teaspoon ground ginger

1/2 teaspoon cinnamon

50g (2oz) butter

1 egg

85g (3oz) soft brown sugar

1 1/2 tablespoons golden syrup (I substituted maple syrup)

1/2 tablespoons treacle

Mix together flour, soda, spices in a large bowl. Rub in butter until the mixture resembles breadcrumbs.

In a separate bowl mix together egg, sugar, syrup, treacle.

Pour the liquid into the flour mixture and stir to combine.

Knead with a little flour until smooth.

Wrap in clingfilm and refrigerate for 10 mins.

Roll out until 5mm thick. Using cutters, cut out shapes and carefully transfer to greased or lined baking trays.

Bake for 6-8 mins at 190C/375F or until golden.

Allow to cool on a wire rack.

Decorate if desired.

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Lollipop Cookies

We had a lot of fun making these. The kids weren’t keen on the sticks so we just made them as balls. I didn’t particularly love the flavour of the cookies, but the kids didn’t seem to notice !

 

Lollipop Cookies

Recipe adapted from Martha Stewart

 

2 3/4 cups all-purpose (plain) flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

Colored sanding sugar or sprinkles (preferably Halloween theme)

24 wooden ice-pop sticks

Preheat oven to 350 degrees.

 

In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

Prep all your confections into small prep bowls and line them up within easy reach.

oll dough into balls, using 1 1/2 tablespoons for each.

Roll in confections, pressing lightly to coat completely. Insert a wooden stick in center of each ball.

Place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

Bake until edges are just golden, about 20 minutes. Transfer cookies immediately to a wire rack to cool completely.

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Rugalach

dsc_00201This recipe is from the Taste of Home Best Loved Cookies and Bars magazine. I only made 1/2 the recipe amount since it makes about 4 dozen as is. I also left out the salt and used walnuts instead of pecans.

RUGALACH

1 cup butter, softened

1 package (80z/240g) cream cheese

2 cups plain flour

1/2 teaspoon salt

FILLING 

1 cup sugar

1 tablespoons ground cinnamon

1/2 cup butter, melted

1/2 cup finely chopped pecans

In a large mixing bowl, cream butter and cream cheese. Combine flour and salt and gradually add to the creamed mixture. Divide dough into quarters. Wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12″/30cm circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon of melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut into 12 wedges.

Roll up wedges from the wide end, place pointed side down 2″ apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350F/180C for 24-26 mins or until golden brown. Remove to wire racks. Brush with remaining butter, sprinkle with remaining sugar.

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Brown Sugar Cookies

These are pretty plain but very easy to make !

 

1 cup (250g/8oz) butter

1 cup brown sugar

1 teaspoon vanilla

2 cups plain flour

1/2 cup cornflour/cornstarch

Preheat oven to 180C/350F

Line baking sheets with parchment paper

Beat butter, brown sugar and vanilla until light and fluffy

Add flour and cornflour and mix until it makes a dough

Roll into 2cm (3/4″) balls

Place on baking sheets and flatten slightly

Bake for 10 mins

Cool on wire rack – if desired, poke holes in cookies with a skewer or toothpick while still warm to make patterns

If desired, dust with icing sugar

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Choc Chip Cookies

I have made this cookies probably 100 times. They are so easy and they always work out (except the one time when we put baking soda in to the flour, instead of baking powder – since we couldn’t find SR flour at the time)

Choc Chip Cookies

 

125g /4oz butter

½ cup sugar

½ cup brown sugar

½ teaspoon vanilla

1 egg

1 ½ cups self raising flour

125g /4 oz choc chips

 

Cream together butter and sugar and vanilla. Add egg and mix until well combined. Mix in flour and combine. Add choc chips and mix well. Place teaspoonfuls onto lightly greased trays, allowing room for spreading. Bake at 180C for 10-12 minutes

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Sweetie Cookies

dsc_0053I love these cookies (from the BBC Good Food Magazine in 2007). They are easy to make, deliciously vanilla-y and you can decorate them however you want. We love to use all kinds of sprinkles, chocolate chips and those cake-topper kind of decorations.

 

Sweetie Cookies

 

170g/5oz butter, softened

140g (1 cup) light brown sugar

1 egg yolk

1 tablespoon milk

1 teaspoon vanilla

220g (1 ½ cups) self raising flour ( or substitite 1 1/2 cups plain flour and 2 teaspoons baking powder)

sweets to decorate

 

Beat together butter and sugar until light and fluffy. Add egg, milk and vanilla and mix until combined. Stir in flour to make stiff batter.

 

Preheat oven to 190C/420F. Roll teaspoonfuls of batter into small balls and place on tray about 7cm/3″ apart. Flatten to 1cm / 3/8″ thick. Top with decorative sweets (can use anything except jelly-like sweets which just turn to mush), choc chips or raisins.

 

Bake for 7-10 mins until lightly golden. Allow to cool on tray until firm, then move to wire rack to cool.

 Makes about 20

 

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