posted by Carol on Jul 5
These cookies get their name from their appearances. This recipes makes about 40 cookies which will keep for a only a few days in an airtight container. Read the rest of this entry »
Archive for the ‘cookies’ Category
posted by Carol on Nov 27
Oatmeal is good for you, chocolate is delicious and these cookies don’t need baking in the oven, so what is stopping you trying the recipe?
Ingredients
1/2 cup creamy peanut butter
3 cups quick cooking oats
2 cups sugar
1/4 pound butter
1/2 cup milk
3 tbs cocoa
1 tsp vanilla extract
Method
1. Put the sugar, butter, milk and cocoa in a large saucepan. Bring to the boil and continue to boil for about one minute.
2. Remove from the heat and mix in the vanilla extract and peanut butter. When these are well combined, add the oatmeal and mix together thoroughly.
3. Drop spoonfuls of the mixture on to waxed kitchen paper. Put them in the refrigerator for about and hour until firm.
posted by Carol on Nov 27
These are very pretty cookies and quite easy to make, why not have a go?
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch)
Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 27
These cookies look impressive but are quite easy and, best of all, they are great to eat.
Ingredients
2 cups wholemeal cake flour (self raising)
1 egg
4oz butter
1/2 cup soft brown sugar
4oz melted plain (semi sweet) chocolate
Topping
1 egg white
a little icing (confectioners) sugar
Method
1. Preheat the oven to 350 deg F (180 deg C) and line cookie trays with non stick baking parchment.
2. Put the butter and sugar into a bowl and cream until light and fluffy then beat in the egg and chocolate.
3. Sift in flour and stir until well mixed and forming a soft dough. Wrap in clingfilm or Saranwrap and refrigerate for about an hour.
4. When the mixture has chilled, break off small pieces and roll into thin ropes about 10 inches long. To make the pretzel shape, make a circle with the centre, crossing the ends over and then bringing the end up to the top of the circle, just off centre. (Look at a pretzel and this instruction will make a bit more sense!)
5. When you have formed about 40 pretzels, put them on the prepared cookie trays. Refrigerate again for about 30 minutes then bake for about 15 minutes.
6. Allow to cool on the trays until firm then put on cooling racks. Whisk the egg white and then brush the pretzels with it and sprinkle with icing sugar.
posted by Carol on Nov 27
Chocolate Chip Cookie Photographic Print
Buy at AllPosters.com
Ingredients
1 cup of all purpose (plain) flour
1/2 cup packed soft brown sugar
1/4 cup white sugar
4oz softened butter
1-1/3 cup of chocolate chips
1 large egg
1 tsp vanilla essence
1/4 tsp salt
1/2 tsp baking (bicarbonate) soda
Method
1. Preheat the oven to 350 deg F (180 deg C).
2. Put the softened butter into a large bowl and beat until light and fluffy. Add the brown and white sugar, vanilla essence and salt and beat until well blended. Lightly beat the egg into the mixture.
3. Sift the flour and baking soda together then stir into the butter and sugar mixture until a dough forms, then stir in the chocolate chips.
4. Drop a couple of tablespoonfuls of the mixture on to a baking sheet to make each cookie spacing them well apart. You will probably need at least two baking sheets for this. Bake until golden brown.
5. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, about 3 or 4 minutes. Then place them on cooling rack.
posted by Carol on Nov 27
These bars are quick and easy to make and are ideal to pop in the lunchbox or with a cup of coffee.
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch) Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 19
Makes about 18 stars, depending on size. These cookies are ideal when you fancy a change from rich Christmas food.
Ingredients
275g/10oz butter
450g/16oz plain (all purpose) flour
250g/9oz castor (fine grained) sugar
1 large egg, beaten
1 level tsp cocoa powder
Method
1. Rub the butter into the flour until it resembles fine breadcrumbs, then mix in the beaten egg to bind it together.
2. Divide the dough in half and work the cocoa powder into one half until it is well mixed.
3. Roll out the plain dough first between sheets of non-stick paper to a thickness of about 1/8 inch. Use a star shaped cutter, 3 inches in diameter, to cut out 9 shapes. With a smaller star cutter, less than 2 inches in diameter, cut out a star from the centre of each cookie.
4. Repeat the last step with the chocolate dough.
5. Place the larger hollow stars on greased baking sheets then use the small stars to fill in the holes in the large ones. Use small chocolate stars in the large plain ones, and small plain stars in the large chocolate ones.
6. Bake in a preheated oven at 190 deg C or 375 deg F for about 10 to 15 minutes.
posted by Carol on Nov 19
Makes about 25-30. These just walk straight off the plate, so don’t worry how they keep!
Ingredients
65g/2-1/4oz butter
60g/2oz castor (fine grained) sugar
60g/2oz plain (all purpose) flour
2 tbs cocoa powder
2 tbs milk
150g/5oz plain (semi-sweet) chocolate, melted, for coating
Peppermint filling
220g/8oz icing (confectioners) sugar
1-2 tsp peppermint essence or oil
Method
1. Preheat the oven to 180 deg C, 350 deg F and line 2 baking sheets with non-stick paper.
2. Beat the butter and sugar until light and frothy, sift the flour and cocoa together then mix into the butter and sugar mixture, adding the milk gradually.
3. When the mixture forms a soft dough, knead it then cut in half. Roll out the first half between sheets of non-stick paper to a thickness of about 1/4 inch. Using a plain cutter, 1-1/2 inch in diameter, cut out cookies from the dough and place on a baking tray.
4. Repeat the last step with the other half of the dough. Bake all the cookies for about 10 minutes and then cool on a wire rack.
5. Peppermint Filling - Beat egg white and about half the sifted icing sugar together. Add the peppermint essence - you need to taste this to get the right amount of peppermint to suit your own taste. Beat in the remaining sifted icing sugar. You might need more icing sugar than shown above. You need a soft dough. If you do need more icing sugar to achieve this, add it gradually. If you overdo it, you can always add a drop or two of water.
6. Now you need to break a piece of peppermint filling and use them to sandwich two cookies together. The filling should come right to the edges of the cookies. Continue doing this until all the cookies are sandwiched together.
7. Dip half each sandwich cookie into the melted chocolate and then leave to set on non-stick paper.
