Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

biscuits

11 Bake with the kids

Parmesan and Gruyere cheese biscuits.

The clocks have gone back, Halloween has passed, we’ve been through bonfire night and now it’s time to look towards Christmas.

Last night I looked through some old photos of what I baked last Christmas and I realised that I’ve never posted the recipe to these delicious cheese biscuits.

These parmesan and gruyere cheese biscuits are so buttery and melt in the mouth. They would make a perfect little gift for a Christmas hamper or just a great little snack to take round when you’re visiting friends over the festive period.

In reality though you will make a batch, try one, then devour the lot yourself. If you want a little smokey hit rather than heat, switch out the cayenne for paprika.

Ingredients:

75g plain flour
75g cold unsalted butter, cubed
50g Gruyère cheese, grated
25g Parmesan cheese, grated. Plus a little extra to sprinkle on top.
Pinch of cayenne chilli powder (add a bigger pinch if you like a little heat).
Ground black pepper

Method:

  1. Add flour, cayenne and a good grind of black pepper into a bowl or food processor.
  2. Add the butter and rub in lightly with your fingertips, or blitz in food processor until the mixture resembles breadcrumbs.
  3. Add the cheese to the mixture. If using a food processor, pulse until combined.
  4. Bring the mixture together with your hands until it creates a soft dough.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/Gas Mark 7 and line two baking trays with baking parchment.
  7. Roll out the dough on a lightly floured surface to around 3-4 mm, or the thickness of a pound coin.
  8. Using a cookie cutter of your choice, cut out the biscuits, around a 5cm size is good. You can re roll the dough until it is all used.
  9. Place on the tray to allow some spreading.
  10. Chill for another 30 minutes to prevent too much spread.
  11. Bake for 10 minutes or so, until lightly browned at the edges.
  12. Grind some pepper over them together with a little sprinkle of leftover Parmesan.
  13. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack wire rack to cool completely.

Parmesan and Gruyere cheese biscuits.
 
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These parmesan and gruyere cheese biscuits are so buttery and melt in the mouth. They would make a perfect little gift for a Christmas hamper or just a great little snack to take round when you’re visiting friends over the festive period.
Author:
Ingredients
  • Ingredients:
  • 75g plain flour
  • 75g cold unsalted butter cubed
  • 50g Gruyère cheese, grated
  • 25g Parmesan cheese, grated. Plus a little extra to sprinkle on top.
  • Pinch of cayenne chilli powder (add a bigger pinch if you like a little heat).
  • Ground black pepper
  • .
Instructions
  1. Add flour, cayenne and a good grind of black pepper into a bowl or food processor.
  2. Add the butter and rub in lightly with your fingertips, or blitz in food processor until the mixture resembles breadcrumbs.
  3. Add the cheese to the mixture. If using a food processor, pulse until combined.
  4. Bring the mixture together with your hands until it creates a soft dough.
  5. Wrap the dough in cling film and chill in the fridge for 30 minutes.
  6. Preheat the oven to 200˚C/180˚C fan/Gas Mark 7 and line two baking trays with baking parchment.
  7. Roll out the dough on a lightly floured surface to around 3-4 mm, or the thickness of a pound coin.
  8. Using a cookie cutter of your choice, cut out the biscuits, around a 5cm size is good. You can re roll the dough until it is all used.
  9. Place on the tray to allow some spreading.
  10. Chill for another 30 minutes to prevent too much spread.
  11. Bake for 10 minutes or so, until lightly browned at the edges.
  12. Grind some pepper over them together with a little sprinkle of leftover Parmesan.
  13. Leave on the baking trays for a couple of minutes to firm up, then carefully move to a wire rack wire rack to cool completely.

 

79 Bake with the kids

Lotus Biscoff Biscuit Blondies

My boys absolutely love Lotus Biscoff biscuits. If we were ever out for a meal and I had an espresso and these biscuits were served on the side , I would not get a look in.  Then Pizza Express started doing a Biscoff cheesecake and my biscuits were safe as my youngest would want his own cheese cake desert.

Lotus Biscoff Biscuit Blondies

That got me thinking as to what I could make that was based on these biscuits. It needed to be quick and easy to get the kids involved. I landed on the blondie as the vehicle to carry the delicious biscoff caramel flavour.

Blondies are even easier to make than brownies. Just melt the butter, sugar, spread and vanilla together. Let it cool a bit. Mix in an egg, flour and some crushed biscuits and you are pretty much done. 10 minutes to make, which even my kids can pay attention for and then 20 minutes baking. Job done.

Lotus Biscoff Biscuit Blondies

After the kids gave them the thumbs up, I took a batch into the office for some more discerning feedback and they were a resounding success. They have become one of the top 3 bakes I have taken into the office in their mental score sheet.

Makes: 10-12 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients:
75g butter
220g dark brown sugar
1 teaspoon vanilla extract
Pinch of salt
1 large egg
140g plain flour
100g Lotus Biscoff Biscuit Spread
20 -22 Lotus Biscoff Biscuits

Instructions:
Pre-heat oven to 180c (160c) Fan and line a square 9 inch baking tin with baking parchment.
Melt the butter gently in a saucepan along with the dark brown sugar, salt, Biscoff biscuit spread and vanilla extract until all melted and combined together.
Allow to cool for 5 minutes and then whisk in the egg.
Add the flour to the wet ingredients and fold in gently until combined.
Crush 8 biscuits and gently fold into the mixture.
Spread the mixture evenly into the tin, then place the remaining biscuits on top.
Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
Leave to cool in the tin for 30 minutes. Then remove and cut into rectangles around the biscuits.

Lotus Biscoff Biscuit Blondies
 
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My boys absolutely love Lotus Biscoff biscuits. These delicious, gooey, caramel, biscuity blondies were a resounding success with the kids and become one of the top 3 bakes I have taken into the office. So easy to make and get the kids involved.
Author:
Serves: 12
Ingredients
  • Ingredients:
  • 75g butter
  • 220g dark brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg
  • 140g plain flour
  • 100g Lotus Biscoff Biscuit Spread
  • 20 -22 Lotus Biscoff Biscuits
Instructions
  1. Makes: 10-12 blondies
  2. Oven Temp: Gas 4, 350F, 180C (160C Fan)
  3. Instructions:
  4. Pre-heat oven to 180c (160c) Fan and line a square 9 inch baking tin with baking parchment.
  5. Melt the butter gently in a saucepan along with the dark brown sugar, salt, Biscoff biscuit spread and vanilla extract until all melted and combined together.
  6. Allow to cool for 5 minutes and then whisk in the egg.
  7. Add the flour to the wet ingredients and fold in gently until combined.
  8. Crush 8 biscuits and gently fold into the mixture.
  9. Spread the mixture evenly into the tin, then place the remaining biscuits on top.
  10. Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
  11. Leave to cool in the tin for 30 minutes. Then remove and cut into rectangles around the biscuits.

 

3 Bake with the kids

Anzac Cookies

Anzac cookies

One of the 11 great bakers I met on the Great British Bake Off (GBBO), the legendary lover of coconut, Peter. was popping in for a cup of tea and a catch up. It is always lovely to see my new baking buddies, one thing is certain there will always be a trade of fresh backed treats.  I was running late home from work, so needed something quick, delicious and of course it had to include coconut.

Anzac biscuits

Fortunately I had stocked up on some desiccated coconut and with the well stocked baking cupboard, I decided to make some Anzac cookies.

 

These would also be a great easy biscuit to bake with the kids.  I have used coconut sugar in this recipe

but you can switch that out for normal caster sugar.

Peter brought along a couple of fresh baked loaves that were still warm and absolutely delicious.

 

Makes: 16 – 20 biscuits
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients
85g oats
85g desiccated coconut
100g plain flour
100g coconut sugar (or caster sugar)
100g butter
1 tbsp golden syrup
1 tsp bicarbonate of soda

Instructions:

  1. Preheat oven to 180c/160c Fan
  2. Put the flour, oats and sugar in a large mixing bowl.
  3. In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
  4. In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
  5. Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
  6. Line two baking trays with baking parchment.
  7. Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
  8. Bake for 8-10 minutes until golden brown.
  9. Allow to cool on the tray for 5 minutes, then move to a cooling tray.
  10. Store in an airtight box when cooled.

 

Anzac cookies
 
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The Ultimate Anzac Cookie, Delicious coconut biscuits.
Author:
Serves: 16
Ingredients
  • 85g oats
  • 85g desiccated coconut
  • 100g plain flour
  • 100g coconut sugar (or caster sugar)
  • 100g butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat oven to 180c/160c Fan
  2. Put the flour, oats and sugar in a large mixing bowl.
  3. In a small saucepan, gently melt the butter and add the golden syrup and stir until combined.
  4. In a small bowl, mix the bicarbonate of soda with 2 teaspoons of boiling water. Mix and pour into the butter. Stir the butter mixture, it will fizz a little.
  5. Pour the butter mixture into the dry ingredients and stir with a wooden spoon until fully combined.
  6. Line two baking trays with baking parchment.
  7. Wet your hands. Scoop a tablespoon of the mixture and roll into a ball. Place on the baking sheet, allowing plenty of room for the biscuit to spread.
  8. Bake for 8-10 minutes until golden brown.
  9. Allow to cool on the tray for 5 minutes, then move to a cooling tray.
  10. Store in an airtight box when cooled.

1 Biscuits

Pepparkakor Swedish Ginger Snap Cookie

This week my youngest son (7 years old) came home from school after making Pepparkakor in his first cooking lesson. He declared we have to make them at home at the weekend as they were delicious and he wants to make a giant one for his headteacher.

Gingersnaps

Now that sentiment, whilst cute as a box of puppies, filled me with mixed emotions. The first being what the hell are they? Followed closely by, that is the head teacher who only put me in second place in the school bake off, after my unbeaten run of a couple of years winning. I’m not bitter, honest, ok maybe a tiny bit! However it is a church school and it is Christmas so I will mentally move on from my defeat although I will hide the largest cutter, that will teach her :-).

Firstly a little research was needed, Google and Pinterest here I come. I soon discovered that these are Swedish ginger snaps or in good old Blighty, a thin version of the ginger nut. One of my all time favourite biscuits. I tweaked a recipe, dropping the cloves as that is one of my least favourite spices and just went for ginger and cinnamon.

Gingersnaps

Being Christmas, out came the star cookie cutters. Normally a 3 inch circle cutter is used and you should get about 24 out of the mix.

The smell of warm ginger and cinnamon cookies wafting through the house is a fantastic thing and better than any Christmas air freshener in trying to remove the lingering after effects of brussel sprouts!

These are the perfect cookie to make with the kids, super easy and quick to mix up the dough. The kids can go crazy with any cookie cutters you have at hand.

Makes: 24 (3 inch) cookies
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients
180g plain flour
85g butter, softened
75g caster sugar
1 medium egg
85g treacle
1/2 teaspoon bicarbonate of soda
1 teaspoon ginger
1/2 teaspoon cinnamon
Pinch of salt

Instructions
1. Preheat the oven to 180C/160C Fan
2. Beat together butter and sugar until light and fluffy with a wooden spoon or in a stand mixer with a paddle attached.
3. Add in beaten egg and treacle and beat together. It does not matter if it looks a little separated.
4. Sift in flour, ginger, cinnamon, bicarbonate of soda and a pinch of salt and stir into a soft dough.
5. Wrap in cling film and chill in the fridge for 3 to 4 hours, until firm.
6. Line your baking sheets with baking parchment or a silicon mat.
7. Liberally dust your work surface and roll out to about 3 mm. Cut out with a 3 inch round cookie cutter or any shape cutter you fancy.
8. Bake for between 8-10 minutes until browning on the edges.
9. Remove from the oven, let cool on the tray for a few minutes, then transfer to a wire rack to cool. Keep in an airtight box.

Pepparkakor Swedish Ginger Snap Cookie
 
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These delicious cookies are Swedish ginger snaps or in good old Blighty, a thin version of the ginger nut. One of my all time favourite biscuits. I tweaked a recipe, dropping the cloves as that is one of my least favourite spices and just went for ginger and cinnamon.
Author:
Serves: 24
Ingredients
  • 180g plain flour
  • 85g butter, softened
  • 75g caster sugar
  • 1 medium egg
  • 85g treacle
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • Pinch of salt
Instructions
  1. Preheat the oven to 180C/160C Fan
  2. Beat together butter and sugar until light and fluffy with a wooden spoon or in a stand mixer with a paddle attached.
  3. Add in beaten egg and treacle and beat together. It does not matter if it looks a little separated.
  4. Sift in flour, ginger, cinnamon, bicarbonate of soda and a pinch of salt and stir into a soft dough.
  5. Wrap in cling film and chill in the fridge for 3 to 4 hours, until firm.
  6. Line your baking sheets with baking parchment or a silicon mat.
  7. Liberally dust your work surface and roll out to about 3 mm. Cut out with a 3 inch round cookie cutter or any shape cutter you fancy.
  8. Bake for between 8-10 minutes until browning on the edges.
  9. Remove from the oven, let cool on the tray for a few minutes, then transfer to a wire rack to cool. Keep in an airtight box.
Notes
Oven Temp: Gas 4, 350F, 180C (160C Fan)

 

 

2 Biscuits

Tuile Biscuits

After a lovely dog walk at the weekend through the local woods with the paths covered in fallen leaves, I had a vision of an autumnal birch log layer cake that I want to make. It is adorned with baked goodies resembling the forest floor. Normally I focus on the flavour rather than the look, so this could be a challenge.

Tuile Biscuits

First I thought I would recreate the fallen leaves and tuile biscuits are a perfect option. These thin and crispy biscuits shape well when warm and taken on the shape of fallen leaves perfectly. I made a mixture of vanilla and then added some cocoa powder to mix the colours up a bit to get some autumn shades.

Tuile Biscuits

You need to be super quick shaping these as they come out of the oven as they set hard as they cool and will shatter if you try and bend them. I laid the cookies over a rolling pin and wrapped them around handles of wooden spoons. You can sneak them back in the oven for 30 seconds to warm them up if needed.

Tuile Biscuits

This tuile recipe would work just as well with the traditional round templates to make that classic French arched roof tile shape that these biscuits are named after.

You can make your own templates by cutting a shape out of the top of a plastic ice cream container lid. Search on YouTube or Google and you will find lots of guides and instructions. However I found a company that sells leaf tuile templates that work a treat.

So over the next few weeks I will be playing with a few more ideas before I make the whole cake.

Makes: 30
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients

65g plain flour
65g butter, melted and cool
60g icing sugar
2 large eggs, whites only
1/2 teaspoon of vanilla extract

Instructions
1. Preheat the oven to 180C/160C Fan.
2. Gently mix the melted butter, sifted icing sugar and vanilla extract into a paste.
3. Lightly beat the eggs whites. Mix the eggs whites into the butter and sugar mixture.
4. Sift in flour and stir into a batter. Do not over mix.
5. Rest in the fridge for 15 minutes.
6. Line your baking sheets with baking parchment or a silicon mat. Put the tuile template on the mat.
7. Fill the template with the batter, then draw a palate knife across the template to level the tuile and remove surplus batter.
8. Bake for between 5-10 minutes until light golden brown.
9. Remove from the oven if you are making the traditional arched tile shape. Quickly remove from the baking tray and lay over a rolling pin. This has to be done when they are hot or they will crack as you try to shape them. If they are going too hard put them back in the oven for 30 seconds.

7 Biscuits

Cranberry and Orange Sable Biscuits

The classic French sable with a holiday twist of orange and cranberry. The biscuits get their name for their sandy texture, sable meaning sand in French. Very much like an English shortbread, the addition of fresh orange zest and dried cranberries bring these biscuits to life.

Orange Cranberry Sable Biscuits

You can make these all year around but on Christmas Eve they end up on a plate by the fire for Santa alongside a glass of sherry and a carrot for Santa’s  reindeer. It is a welcome change from mince pies.

The basic dough is versatile, swap out the orange zest and cranberries for lemon zest or a teaspoon of vanilla extract.

Orange Cranberry Sable Biscuits

It is also a great make ahead dough, Once you get to the stage that you roll it into a sausage and chill, double wrap it and pop it in the freezer. Then just bring it out when you need it, defrost and bake and you have a fresh batch of delicious cookies.

Orange Cranberry Sable Biscuits

Makes: 24 Biscuits
Oven Temp: Gas 4, 350f, 180C (160C Fan)

Ingredients:
250g plain flour
250g butter, softened
55g icing sugar
1/2 teaspoon salt
1 large egg yolk
75g  caster sugar
90g dried cranberries pecans
zest of 2 oranges

Instructions.
1. In the stand mixer with the paddle attachment fitted or in a bowl with a hand mixer, mix the butter and salt on low speed until smooth.
2.Add the caster sugar and icing sugar and mix until smooth,scraping  down the bowl as needed.
3.Chop the cranberries into small pieces.
4.Add 1„ egg yolk, zest of two oranges and the cranberries and mix for 1 minute on low speed.
5. Sift in the flour and mix until just blended, the dough should be soft.
6. Turn the dough out onto the counter and gently bring it together in a ball. Divide it in half and shape each half into a 9-inch log.
7.Wrap the logs in plastic wrap and refrigerate for at least 3„ hours. At this stage you can freeze and keep them to cook another day. Just defrost them in the fridge overnight.
8.Preheat the oven to 180C/160C Fan.
9.Trim the rounded ends of the logs. Then cut the dough into 1/2 inch thick discs. Put them on the baking sheets, leaving 2 „inches between discs as these do spread.
10.Bake the biscuits for 18 to 22 minutes until the edges are golden brown. Allow to cool on the sheets for 5„ minutes, then transfer to a cooling rack and let cool completely.

5.0 from 1 reviews
Cranberry and Orange Sable Biscuits
 
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The classic French sable with a holiday twist of orange and cranberry. The biscuits get their name for their sandy texture, sable meaning sand in French. Very much like an English shortbread, the addition of fresh orange zest and dried cranberries bring these biscuits to life.
Author:
Serves: 24
Ingredients
  • 250g plain flour
  • 250g butter, softened
  • 55g icing sugar
  • ½ teaspoon salt
  • 1 large egg yolk
  • 75g caster sugar
  • 90g dried cranberries
  • zest of 2 oranges
Instructions
  1. In the stand mixer with the paddle attachment fitted or in a bowl with a hand mixer, mix the butter and salt on low speed until smooth.
  2. Add the caster sugar and icing sugar and mix until smooth,scraping down the bowl as needed.
  3. Chop the cranberries into small pieces.
  4. Add 1„ egg yolk, zest of two oranges and the cranberries and mix for 1 minute on low speed.
  5. Sift in the flour and mix until just blended, the dough should be soft.
  6. Turn the dough out onto the counter and gently bring it together in a ball. Divide it in half and shape each half into a 9-inch log.
  7. Wrap the logs in plastic wrap and refrigerate for at least 3„ hours. At this stage you can freeze and keep them to cook another day. Just defrost them in the fridge overnight.
  8. Preheat the oven to 180C/160C Fan.
  9. Trim the rounded ends of the logs. Then cut the dough into ½ inch thick discs. Put them on the baking sheets, leaving 2 „inches between discs as these do spread.
  10. Bake the biscuits for 18 to 22 minutes until the edges are golden brown. Allow to cool on the sheets for 5„ minutes, then transfer to a cooling rack and let cool completely.
Notes
There is 3 hour chilling time between making and baking

 

6 Biscuits

Olivers traditional ginger nut biscuits

After what seemed like a weeks baking and decorating marathon on a Pokemon ball birthday cake for my youngest son’s birthday (pictures on Instagram), I thought it would be nice to do some quick and easy baking for a change. Whilst I enjoy complex baking, you can not beat the instant gratification of baking biscuits and cookies.

Ginger Nut Biscuits

The week before, my eldest son wanted to bake some ginger nut biscuits. Not sure if it was his love of gingerbread men or the looming election and his fascination with Trump, now that man has the finest ginger nut I have ever seen ;-). On our first attempt we managed to incinerate the biscuits! The less charcoal looking ones tasted great. The high sugar content in these biscuits mean they will change from cooked to burnt in the blink of an eye.

Ginger Nut Biscuits

But we are not quitters and ventured back for round two. The recipe is super easy and quick to make and results in a delicious crunchy and warming ginger spiced biscuit. Just like the traditional ginger nuts I loved as a kid. Perfect for dipping into a big mug of tea as the nights draw in and winter takes hold.

Ginger Nut Biscuits

I am glad to say this batch turned out a treat and the recipe is now a firm family favourite.

Makes: about 12
Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients
50g butter
4 tbsp golden syrup
50g soft brown sugar
175g self-raising flour
1 tsp ground ginger
Pinch of salt

Instructions
To make the dough

  1. Preheat oven to 180c/160c Fan.
  2. Gently melt butter, sugar and golden syrup in a pan on a low heat until the sugar has dissolved and all the ingredients are combined.
  3. Take pan off the heat and sift flour and ground ginger into the sugar mixture and stir well until the mixture forms a dough. Allow to cool for a few minutes.
  4. With wet hands make walnut sized balls of the dough and place well onto the baking sheets allowing space to spread. Flatten slightly then bake in the centre of the oven for 15-20 minutes. Watch them closely as they can burn quickly.
  5. Remove from the oven and transfer to a wire rack to cool.

 

Olivers traditional ginger nut biscuits
 
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The recipe is super easy and quick to make and results in a delicious crunchy and warming ginger spiced biscuit. Just like the traditional ginger nuts I loved as a kid. Perfect for dipping into a big mug of tea as the nights draw in and winter takes hold.
Author:
Serves: 12
Ingredients
  • 50g butter
  • 4 tbsp golden syrup
  • 50g soft brown sugar
  • 175g self-raising flour
  • 1 tsp ground ginger
  • Pinch of salt
Instructions
  1. Preheat oven to 180c/160c Fan
  2. Gently melt butter, sugar and golden syrup in a pan on a low heat until the sugar has dissolved and all the ingredients are combined.
  3. Take pan off the heat and sift flour and ground ginger into the sugar mixture and stir well until the mixture forms a dough. Allow to cool for a few minutes.
  4. With wet hands make walnut sized balls of the dough and place well onto the baking sheets allowing space to spread. Flatten slightly then bake in the centre of the oven for 15-20 minutes. Watch them closely as they can burn quickly.
  5. Remove from the oven and transfer to a wire rack to cool.

2 Bake with the kids

Halloween Gingerbread Men

While the wife’s away the kids will play.

This weekend has been a boys weekend in my house, with the wife popping away to catch up with some old school friends. Which left me and my two boys alone for the weekend to get up to mischief.

Gingerbreadmen

Gingerbread Men

On Saturday morning we decided to pop to the local farm shop’s new cafe to sample their breakfasts. As usual at any coffee shop we go to the boys will sniff out the gingerbread men. The farm shop was full of pumpkins as Halloween is just around the corner. That gave me the idea to dust off my favourite gingerbread man recipe and do some baking with the boys. Skeletons and mummies were on the cards.

I have a great skeleton cutter that I have not had a chance to use yet that imprints a skeleton onto the dough so you can fill the impression with icing. Unfortunately the definition was slightly lost as the biscuits cooked but it did give me a guide for my first attempt at piping royal icing. The smaller mummies I just free handed with a small flat piping nozzle.

Gingerbread skeleton

Gingerbread skeleton

This recipe uses golden syrup rather than treacle so makes a slightly lighter coloured gingerbread but it has a good kick of ginger and cinnamon to make a lovely, warming biscuit.

Makes: About 20

Oven Temp: Gas 4, 350F, 180C (160C Fan)

Ingredients
350g plain flour
1 teaspoon bicarbonate of soda
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
125g butter
175g light soft brown sugar
1  egg
4 tablespoons golden syrup
Extra flour for rolling
250g royal icing sugar
1 teaspoon vanilla extract
40-50ml water

Instructions

  1. Sift together the all of the dry ingredients into the bowl of a food processor. Add the butter and whizz until the mix looks like fine breadcrumbs. Add in the sugar and whizz again just to incorporate.
  2. Beat the egg and golden syrup together, add to the food processor and whizz until the mixture starts to come together. Tip the dough out onto a lightly floured surface and knead until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
  3. Preheat the oven to 180C. Line two baking trays with grease-proof paper.
  4. Roll the dough out to about half a centimetre thickness on a lightly floured surface. Using gingerbread men cookie cutters, cut out and place on the baking tray, leaving a gap between them.
  5. Bake for 12-15 minutes, or until lightly golden-brown.
  6. Leave on the tray for 10 minutes to cool slightly, then move to a wire rack to finish cooling.
  7. To make the icing add the royal icing sugar, vanilla extract and 40ml of water to the bowl of a mixer with the whisk attachment or you can use an electric whisk. Before whisking mix together with a spoon or spatula. This will prevent a icing sugar cloud when you start mixing.
  8. Whisk for a couple of minutes until thick, if too thick to pipe, loosen with an additional teaspoon or two of water.
  9. Put into a piping bag.When cooled decorate with the icing.

Adapted from a GoodFood recipe.

Halloween Gingerbread Men
 
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A lighter coloured gingerbread but it has a good kick of ginger and cinnamon to make a lovely, warming biscuit.
Author:
Serves: 20
Ingredients
  • 350g plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 125g butter
  • 175g light soft brown sugar
  • 1 egg
  • 4 tablespoons golden syrup
  • Extra flour for rolling
  • 250g royal icing sugar
  • 1 teaspoon vanilla extract
  • 40-50ml water
Instructions
  1. Oven Temp: Gas 4, 350F, 180C (160C Fan)
  2. Sift together the all of the dry ingredients into the bowl of a food processor. Add the butter and whizz until the mix looks like fine breadcrumbs. Add in the sugar and whizz again just to incorporate.
  3. Beat the egg and golden syrup together, add to the food processor and whizz until the mixture starts to come together. Tip the dough out onto a lightly floured surface and knead until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
  4. Preheat the oven to 180C. Line two baking trays with grease-proof paper.
  5. Roll the dough out to about half a centimetre thickness on a lightly floured surface. Using gingerbread men cookie cutters, cut out and place on the baking tray, leaving a gap between them.
  6. Bake for 12-15 minutes, or until lightly golden-brown.
  7. Leave on the tray for 10 minutes to cool slightly, then move to a wire rack to finish cooling.
  8. To make the icing add the royal icing sugar, vanilla extract and 40ml of water to the bowl of a mixer with the whisk attachment or you can use an electric whisk. Before whisking mix together with a spoon or spatula. This will prevent a icing sugar cloud when you start mixing.
  9. Whisk for a couple of minutes until thick, if too thick to pipe, loosen with an additional teaspoon or two of water.
  10. Put into a piping bag.When cooled decorate with the icing.

 

2 Biscuits

Rugelach

Rugelach, a perfect marriage between a cookie and a mini rich filled pastry, that looks like a mini croissant.

rugelach cooked

I came across these delights in Chicago when we lived in an apartment block above a Whole Foods store.

My lazy Sunday morning treat was to pop down and grab a box of freshly cooked Rugelach. The delicious fresh soft and crispy pastry, filled with a sweet almost baklava like nut and honey filling, went perfectly with a steaming hot cappuccino from the local coffee shop and back to the sofa with the Sunday papers.

Since returning to the UK, I have had to recreate them myself. The smell of them fresh out of the oven is to die for and they are so moreish. Make sure there are few people around, otherwise you may devour the 4 dozen all yourself!

Whilst I am a fan of the traditional nut filled version, one of my team members at work hates nuts with a passion. So I have adapted the recipe to use everyday store-cupboard staples, any jam, marmalade or spread will work. Although at Christmas time my favourite is blending up a jar of mincemeat and spreading that across the dough, for a mince pie inspired version.

As the dough makes 4 dozen cookies, have fun and try various fillings and find your own favourite.

The pastry is made with a mix of cream cheese and butter giving it a light buttery flavor with a slight delicious cream cheese twang.
With the addition of cream cheese though the dough is soft. So lots of time in the fridge is needed to be able to work and roll out. Work one ball at at time and leave the rest in the fridge until you are ready.

rugelach rolled

Makes: 4 dozen cookies
Oven Temp: Gas 3, 350F, 180C (160C Fan)

Ingredients
Pastry:
225g cream cheese, at room temperature
225g butter, softened/room temperature
50g caster sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
250g all-purpose flour
1 egg for egg wash

Traditional filling:
250g walnuts(chopped)
85g honey
110g raisins
1 1/2 teaspoons cinnamon

You can swap the walnuts and honey for pecans and maple syrup and leave out the raisins. Alternatively try pistachios and honey for a baklava inspired rugelach.

Quick and Easy Filling Ideas:

  • Raspberry Jam
  • Nutella/Chocolate Spread
  • Mincemeat(Blended in a food processor)
  • Peanut Butter and Jam

Instructions
To make the dough:
1. Preheat oven to 350F/180C. Line 2 cookie sheets with parchment paper or a silicon nonstick baking mat.
2. In a mixer with a paddle attachment or with wooden spoon, cream together butter and cream cheese until well combined light and fluffy. Make sure both are at room temperature or they will not blend as well.
3. Add the caster sugar, salt and vanilla extract and mix until ­combined.
4. Mix in the flour until combined. Do not over mix or the dough will get tough.
5. Form the dough into a ball and put onto a well floured surface. Cut the ball into quarters and wrap each in plastic wrap. Put in the fridge for an hour.

Making the traditional filling:
1. Put all the ingredients apart from the raisins into a food processor and blitz to a fine crumb.

Putting it all together:
1. On a well-floured board, remove one ball from the fridge and roll into a 9 inch circle(I use a cake tin as a template).
2. Sprinkle a 1/4 of the nut mix and a 1/4 of the raisins.
3. Cut the circle into 12 equal wedges – cut into quarters, then each quarter into thirds (I use a pizza cutter for ease).
4. Starting with the wide edge, roll up each wedge like a mini croissant. Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
5. Lightly beat the egg and brush with egg wash and sprinkle with some additional sugar.
6. Repeat until all balls of dough have been used .
7. Bake for 15 – 20 minutes until golden brown

If using one of my quick filling suggestions, just spread lightly and evenly over the dough and roll.

Adapted from an Ina Garten recipe.

 

Rugelach
 
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Prep time
Cook time
Total time
 
Delicious rugelach cookies
Author:
Recipe type: Biscuits
Serves: 48
Ingredients
  • Pastry/Dough
  • 225g cream cheese, at room temperature
  • 225g butter, softened/room temperature
  • 50g caster sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 egg for egg wash
  • Traditional filling:
  • 250g walnuts(chopped)
  • 85g honey
  • 110g raisins
  • 1½ teaspoons cinnamon
Instructions
  1. To make the dough:
  2. Preheat oven to 350F/180C. Line 2 cookie sheets with parchment paper or a silicon nonstick baking mat.
  3. In a mixer with a paddle attachment or with wooden spoon, cream together butter and cream cheese until well combined light and fluffy. Make sure both are at room temperature or they will not blend as well.
  4. Add the caster sugar, salt and vanilla extract and mix until ­combined.
  5. Mix in the flour until combined. Do not over mix or the dough will get tough.
  6. Form the dough into a ball and put onto a well floured surface. Cut the ball into quarters and wrap each in plastic wrap. Put in the fridge for an hour.
  7. Making the traditional filling:
  8. Put all the ingredients apart from the raisins into a food processor and blitz to a fine crumb.
  9. Putting it all together:
  10. On a well-floured board, remove one ball from the fridge and roll into a 9 inch circle(I use a cake tin as a template).
  11. Sprinkle a ¼ of the nut mix and a ¼ of the raisins.
  12. Cut the circle into 12 equal wedges - cut into quarters, then each quarter into thirds (I use a pizza cutter for ease).
  13. Starting with the wide edge, roll up each wedge like a mini croissant. Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
  14. Lightly beat the egg and brush with egg wash and sprinkle with some additional sugar.
  15. Repeat until all balls of dough have been used .
  16. Bake for 15 - 20 minutes until golden brown
  17. If using one of my quick filling suggestions, just spread lightly and evenly over the dough and roll.
Notes
Makes: 4 dozen cookies
Oven Temp: Gas 3, 350F, 180C (160C Fan)

You can swap the walnuts and honey for pecans and maple syrup and leave out the raisins. Alternatively try pistachios and honey for a baklava inspired rugelach.
Quick and Easy Filling Ideas:
Raspberry Jam
Nutella/Chocolate Spread
Mincemeat(Blended in a food processor)
Peanut Butter and Jam

1 Bake with the kids

Traditional Sugar Cookies

I do love creating a twist on a simple recipe. A basic sugar cookie is super simple to make, delicious, sweet and chewy and the options of what you can add to it are limited only by your imagination.

The sugar cookie is the go to basic cookie of America. I discovered them when I was fortunate to have the opportunity to live and work in Chicago as an expat and I came across the endearing passion that the Americans have for baking. I came back with a big book of “family” recipes from my co workers and over time they will work their way to this blog. Verena’s lemon bars are a delight and not to be missed.

These sugar cookies are a great staple to have in your repertoire and fantastic with an espresso to cut through the sweetness. For the UK pallet they can seem a bit sweet but the kids love them.

I am always torn between making a sugar cookie and a traditional Scottish shortbread. Which is a recipe for another day

Sugar Cookie with Smarties

I normally make a large batch and split the dough in two. One half for the kids and one half for the parents. The boys favourite is stuffed to the brim with Smarties or chocolate M & M’s. Whilst for the adults I love freeze dried strawberry or raspberry pieces.

sugarcookiesdough

Recipe

Makes: 3 dozen cookies
Oven Temp: Gas 3, 325F, 170C (150C Fan)

Ingredients
225g butter, softened/room temperature
300g caster sugar
1 egg
300g plain flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Instructions
1. Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
2. In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until ­combined.
3. Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
4. At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
5. Scoop cookie dough into balls about the size of a walnut.
6. Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
7. Bake for about 8 – 10 mins until lightly golden brown.
8. Cool on a wire rack then enjoy. These keep well in an airtight tin

Adapted from a recipe by Robyn Stone | Add a Pinch

 

Traditional Sugar Cookies
 
Save Print
Prep time
Cook time
Total time
 
Delicious soft and chewy sugar cookies
Author:
Serves: 36
Ingredients
  • 225g butter, softened/room temprature
  • 300g caster sugar
  • 1 egg
  • 300g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
Instructions
  1. Makes: 3 dozen cookies
  2. Oven Temp: Gas 3, 325F, 170C (150C Fan)
  3. Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
  4. In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until ­combined.
  5. Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
  6. At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
  7. Scoop cookie dough into balls about the size of a walnut.
  8. Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
  9. Bake for about 8 - 10 mins until lightly golden brown.
  10. Cool on a wire rack then enjoy. These keep well in an airtight tin