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Archive for 'cookies'

Recipe ~ Spice Biscuits: Perfect for Those Hard-to-Buy-For People #recipe

These spice biscuits (or cookies for Americans) are the perfect homemade gift. They are quick and easy to make, taste good and go well with a cup of tea or coffee.

Spice Biscuits

SPICE BISCUITS

250 g butter/ 2.2 stick of butter
1 1/2 cups sugar
1 egg
1 tablespoon golden syrup
2 cups flour
1 teaspoon baking powder
2 teaspoons mixed spice

Beat the butter and sugar to a cream. Add the egg and the golden syrup, then mix in the dry ingredients. Roll balls about the size of a teaspoon and place on a cookie tray (greased). Flatten with a wet fork. Bake at 180C/350F for 12-15 minutes until they are golden brown. Cool on a wire rack. Store in an airtight container.

Shelley’s notes:
*These bicuits spread during cooking, so don’t put them too close together on the tray.
*This is a Jo Seagar recipe from her Easy-Peasy Summer Entertaining book
*This recipe makes 36 biscuits

Delicious Oatmeal Cookies #recipe

Oatmeal Cookies

This weekend I had a yearning for cookies. After checking through my favorite recipes, I decided I’d try a new one for oatmeal cookies. They turned out very well – the recipe is a keeper.

Oatmeal Cookies

Ingredients:

4 ounces brown sugar

3 1/2 ounces fine caster sugar

4 ounces butter

1 egg (large)

1 teaspoon vanilla

1 tablespoon milk

7 ounces plain white flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

salt

3 ounces of rolled oats (oatmeal porridge)

6 ounces of either – chocolate chips, raisins, chopped nuts (walnuts or pecans)  coconut or dried cranberries.

Method:

1. Cream the butter and sugar until pale and fluffy.

2. Beat in the egg, vanilla and milk.

3. Add your choice of the optional ingredients – I added chocolate, cranberries and a few walnuts.

4. Add the baking powder, baking soda, salt and flour and mix well.

5. Roll into walnut sized balls and flatten slightly. Place on greased baking tray.

6. Bake for 10 – 12 minutes in a pre-heated oven 180C/350F until lightly browned.

7. Leave on the baking tray for a few minutes before placing on a rack to cool. Makes aprox. 35 cookies.

Shelley’s Notes:

1. I cooked mine for ten minutes using fan bake. They turned out soft and a bit chewy.

2. Next time I’ll cook them slightly longer to see how they taste when they are a bit crisper. Just an experiment. This batch was delicious as they were.

Ginger and Pepper Biscuits

I found this recipe when I was flicking through a cook book by Allyson Gofton, a chef who used to be a familiar face on New Zealand television. The combination of ginger and pepper sounded interesting, and I decided to give them a try. The result was a crisp and moreish biscuit (that’s cookie to you Americans) that goes perfectly with a cup of tea or coffee. I’ll definitely be making this recipe again.

Ginger Pepper Biscuits

Ginger and Pepper Biscuits

2 1/2 cups flour

1 teaspoon baking powder

4 teaspoons ground ginger

3/4 teaspoons mixed spice

1/4 teaspoon cayenne pepper

250 grams (8 ounces/1/2 pound) butter

1 cup sugar

1 egg, lightly beaten

1/4 cup of golden syrup or treacle

2 Tablespoons finely grated fresh ginger

1 teaspoon vinegar (I only had spiced vinegar in the cupboard so that’s what I used)

extra sugar for sprinkling

Instructions:

1. Heat the oven to 180C (350F)

2. Line two baking trays with baking paper

3. Cream the butter and sugar until light and creamy then add the egg, golden syrup, fresh ginger and vinegar.

4. Sift the flour, baking powder, ground ginger, mixed spice and cayenne pepper into the mixture, combine and chill the mixture in the fridge for 30 minutes.

5. Place the additional sugar in a small bowl.

6. Roll biscuits into teaspoonful size balls and roll in the sugar bowl. Flatten a fraction and finish the flattening with a fork.

7. Bake for 15 minutes or until lightly golden.

8. Cool before storing in an airtight tin.

Shelley’s notes:

1. Ms. Gofton also suggests coating half the cooked biscuits with dark chocolate or pressing a piece of crystallized ginger or a hazelnut in the top of each biscuit before you cook them. You could also sandwich them together with frosting if you wanted to.

2. The biscuits are very gingery and have a slight “bite”. Hubby liked them as much as me.

Recipe: Chunky Oat Biscuits

Weekend Cooking Meme

Weekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


Chunky Oat Cookies

This is another new recipe that I’ve tried recently from the 30-Minute Vegetarian by Joanna Farrow. My husband likes this biscuit/cookie because it’s not too sweet. I’m quite fond of them too.

CHUNKY OAT COOKIES

125g/4 oz butter, softened

125g/4 oz caster sugar

1 egg

2 teaspoon vanilla extract

125g/4 oz porridge oats

4 tablespoons sunflower seeds

150g/5 oz plain flour

1/2 teaspoon baking powder

175g/6 oz white chocolate, chopped into small pieces

Beat the butter and sugar in a bowl until creamy. Add the egg, vanilla, oats, sunflower seeds, chocolate then add the flour and baking powder. Mix together.

Place dessertspoonfuls of mixture on a greased baking tray and flatten slightly. Bake in a pre-heated oven 180C (350F) Gas Mark 4 for about 15 minutes until risen and golden. Leave to cool on the tray for five minutes then transfer to a wire rack to finish cooling.

Shelley’s notes:

1. I also added dried cranberries to mine. You could add raisins or other dried fruit if preferred.

2. If you prefer milk or dark chocolate use that instead of the white chocolate.

3. This biscuit really did take 30 minutes to prepare and cook.