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Posts Tagged ‘Cookies’

What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:


1 cup old-fashioned oats (not quick-cooking)
1 cup buttermilk (1% or fat-free)
1 1/2 cup whole-wheat pastry flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup applesauce
1 cup bananas (mased and ripe, 2 or 3 bananas)
1/2 cup light brown sugar (lightly packed)
1/2 cup walnuts (chopped)

What you do:

Preheat oven to  200 C /400 F / gas mark 6.

Drop foil liners into a 12-cavity muffin tin with 3-inch cups.

In large mixing bowl, combine oats and buttermilk and set aside for 1 hour.

Coat inside of liners generously with cooking spray and set aside. Or, spray muffin tin without using liners; this produces muffins with a chewier crust.

In small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.

Break egg into bowl with soaked oats and beat it lightly with fork, then mix it in. Add applesauce, banana and sugar, and whisk until wet ingredients are well blended. Add dry ingredients, whisking just until they are combined: over mixing makes muffins tough.

Spoon batter into prepared muffin tin. Sprinkle walnuts over top of muffins.

Bake in the oven for 20 minutes, or until bamboo skewer inserted into centre of the  muffin comes out clean. Let sit for 3 minutes, then turn the muffins out onto wire rack and cool for 15 minutes. Serve warm.

Note: If not using liners, run a thin knife around between muffins and pan before turning them out.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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What you need:

5 oz / 150g butter or margarine
5oz / 150g castor sugar
13oz / 375g plain flour
1 tsp baking powder
1 egg
a few drops of vanilla essence

What you do:

In a bowl, beat butter and sugar until creamy. Beat in egg and vanilla to taste.
Sift in flour, and baking powder, blend with spoon, then work by hand to form a dough. Knead lightly until smooth.
wrap dough in cling film and place in fridge for 40 mins.
Roll out dough on a floured surface about 0.3 thick, use can then use Christmas or any other cutters, to make biscuits.

You can then use the same cutters as i did to cut out shapes in the rolled out icing, and decorate.

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