Fudge and white choc chip cookies (recipe) + #recipeoftheweek 30 March – 5 April

30 March, 2013 By 6 Comments

Fudge and white choc chip cookies

I think I want to eat one…all the time. It makes me go ‘mmm’ every time – JD, 5

It’s Easter as I write this, which means we’ve been in the kitchen cooking up all manner of sweet treats. These big, chewy biscuits are flavoured with vanilla and packed full of big chunks of fudge and white chocolate. They are good. Really good. Here’s what to do – it’s a lovely easy recipe for kids to get stuck in with.

Ingredients

  • 130g margarine (we used Clover)
  • 60g golden syrup
  • 160g caster sugar
  • 1 vanilla pod
  • 1 medium egg
  • 235g plain flour
  • 1 tsp baking powder
  • 100g white chocolate / large white chocolate chunks
  • 50g fudge / fudge pieces

Instructions

  1. In a large bowl, beat together the margarine, golden syrup and sugar with a fork until fluffy
  2. Beat in the seeds from the vanilla pod, then the egg until well combined
  3. Add the flour and the baking powder and mix well with a fork
  4. If you’re using whole chocolate, chop it into large chunks – we cut each square into four
  5. Chop your fudge into similar chunks (we used fudge chunks sent previously for review by Sugar and Crumbs)
  6. Stir in the white chocolate and fudge pieces
  7. Form into 1.5-2 inch balls and place 2-3 inches apart on a baking paper lined baking sheet – you should get 10 balls in total – then squash them down by about half into fat discs
  8. Bake at 180C (160C fan assisted) for 10-12 minutes until they just start to go golden at the very edges – the idea is to get them out before they’re browned so that they stay chewy when cool
  9. Allow to cool slightly - they’ll be puffy when they first come out and then sink down flat and firm as they begin to cool – and then put on a wire rack to cool completely

Do try these if you can. They are so, so yummy and really fun to make.

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Big chewy, dark chocolate chip cookies

21 February, 2013 By 5 Comments

Giant chewy dark chocolate chip cookies

They taste like they’re filled with yumminess – JD, 5

We are proud of these cookies. They are much like the ones you get from cookie stalls in malls, except better – there’s no chalky, saccharine aftertaste. The golden syrup makes them chewy and sweeter than sweet and that sets off the slightly bitter dark chocolate perfectly. Oh yes, these are gooood cookies.

This recipe makes 12 big soft and chewy dark chocolate chip cookies. JD did all the weighing and mixing – he’s a star.

Ingredients

  • 130g butter, softened
  • 50ml/60g golden syrup
  • 160g caster sugar
  • 1 medium free range egg
  • 235g plain flour
  • 1 tsp baking powder
  • 100g dark chocolate chips

Instructions

  1. In a large bowl, beat together the butter, golden syrup and sugar until fluffy
  2. Beat in the egg until well combined
  3. Add the flour and the baking powder and mix well with a fork
  4. Stir in the dark chocolate chips – you now have a sticky, light dough that’s just firm enough to roll pieces in your hands
  5. Form big 2 inch balls and place a good 2-3 inches apart on a baking paper lined baking sheet – flatten with the palm of your hand so they double in width
  6. Bake at 180C (160C fan assisted) for only 10 minutes until they just start to go golden at the edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
  7. Allow to cool slightly for a few minutes (they firm up a little) and then put on a wire rack to cool

Let me know if you make them.

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Soft and chewy white chocolate cookies (recipe)

26 November, 2012 By 7 Comments

They’ve all gone already?! – me, about half a day after making

I wouldn’t say I’m an insomniac but there are occasions when I find myself awake at 2am, listening to the silence and wondering what to do to pass the time. So I bake.

These cookies are the result of just such an endeavour. I had a hankering for those soft little cookies you get in supermarket bakeries, so I raided the baking cupboard and here’s the result.

This recipe makes 36 soft and chewy white chocolate cookies.

Ingredients

  • 130g butter, softened
  • 50ml/60g golden syrup
  • 160g caster sugar
  • 1 vanilla pod
  • 1 medium egg
  • 235g plain flour
  • 1 tsp baking powder
  • 100g white chocolate chips

Instructions

  1. In a large bowl, beat together the butter, golden syrup and sugar until fluffy
  2. Beat in the egg and the seeds from the vanilla pod until well combined
  3. Add the flour and the baking powder and mix well with a fork
  4. Stir in the white chocolate chips – you know have a sticky, light dough that’s just firm enough to roll pieces in your hands
  5. Form into 1 inch balls and place 2 inches apart on a baking paper lined baking sheet
  6. Bake at 180C (160C fan assisted) for only 8 minutes until they just start to go golden at the edges – the idea is to get them out before they’re browned so that they stay chewy when cool.
  7. Allow to cool slightly (they firm up a little) and then put on a wire rack to cool

I like mine with a glass of ice cold milk or a mug of steaming hot tea, but they’re good enough to eat on their own. Let me know if you make them.

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Festive cookies: JD tackles Flora Cuisines’s new cookbook

25 October, 2012 By 1 Comment

Will I like them, mummy? – JD, 4

It’s half term here and JD is mostly out of action with a cough and earache. Typical, eh?

Luckily, Flora Cuisine’s new cookbook landed on our mat and in a brighter spell, JD asked to do some baking.

Flicking through the book we found plenty to choose from. One side is called ‘Let’s Get Kids Cooking’ and is made up of simple recipes kids can take the lead with. The other side, ‘Let’s Get Cooking’, offers slightly more difficult family recipes. It turns out the whole lot were submitted by parents and then whittled down by a panel of judges headed up by Jean Christophe Novelli. Pretty near.

We settled on ‘Easy and Yummy Celebration cookies’ but didn’t have all the ingredients to make them exactly as directed in the book, so this is what we did:

Ingredients

  •  85g Flora Cuisine (or 85g butter/margarine)
  •  85g caster sugar
  • 85g soft brown sugar
  •  1 medium egg
  •  175g plain flour
  •  1 tsp baking powder
  •  1 tsp grated orange zest
  •  1 tsp ground ginger
  •  1 tsp ground cinnamon
  •  55g chopped nuts (we used chopped blanched almonds)
  •  25g dried cranberries (we used sultanas)
  •  55g white and milk chocolate chips

Instructions

  1. Preheat oven to gas mark 4/180°C/160°C fan/350°F.
  2. In a mixing bowl, beat together the Flora Cuisine, caster sugar, brown sugar and egg until well-mixed.
  3. Fold in flour, baking powder, orange zest, ginger and cinnamon, gently but thoroughly.
  4. Add in the chopped nuts, cranberries / sultanas and chocolate chips and fold together.
  5. Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary.
  6. Bake in the oven for about 15-20 ( minutes until golden-brown.

The result was perfectly tasty – certainly impressive for a biscuit made by a four year old – but perhaps a little eggy for my taste. They tasted great a day or so later when they’d time to go nice and chewy.

If you fancy flicking through the Flora Cuisine Cookbook, you can access the e-version for free via this link.

Disclosure: we were sent a copy of the recipe free-of-charge for review. No payment was received. All posts are 100% honest. Recipe reproduced with kind permission from Flora.

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Homemade Oreo-style cookies (recipe)

29 July, 2012 By 7 Comments

Homemade Oreo style cookies

They’re not exactly like Oreos…they’re better! – JD, 4

We found a recipe for Oreo-style cookies on the Women’s Health website and just had to try it – it was so easy and the results so great that they had to be shared.

Here’s the recipe for 24 sandwich cookies, complete with our little tweaks and with all the measures converted to grams (‘cups’ totally confuse me!)

Ingredients

  • 140g plain flour
  • 60g plain cocoa
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 280g caster sugar
  • 145g unsalted butter, softened (for the biscuit)
  • 1 large free-range egg, beaten
  • 115g unsalted butter, softened (for the icing)
  • 250g icing sugar
  • 2 tsp vanilla extract

Instructions

  1. Blend the flour, sugar, cocoa, baking powder and bicarbonate of soda in a food processor
  2. Add the butter, blend until smooth
  3. Add the beaten egg, blend until smooth
  4. Grease and flour a large non-stick baking tray
  5. Oil your hands, then pick up rounded teaspoons of dough and roll into a ball
  6. Place balls two inches apart, leaving an inch clear around the edges of the tray too
  7. Press each ball down slightly with the flat of your hand
  8. Bake at 200C (180C Fan / 375F) for 9 minutes, turning the tray after 5 mins for even cooking
  9. Cool for a minute, then tranfer to a wire rack to cool completely
  10. Blend the icing sugar, vanilla essence and 115g soften butter until pale and fluffy
  11. Transfer into a piping bag with a round nozzle
  12. Turning a cookie botom side up, pipe a layer of icing about 2cm high and about width of a £2 coin
  13. Press another cookie on top, bottom side down, to create a sandwich
  14. Repeat until you’ve got 24, then eat!
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Choc chip, raisin and sunflower seed breakfast biscuits (recipe)

18 April, 2012 By 7 Comments

These have seeds in? But they’re nice! – Mark

Last week, I posted a recipe for Mary Berry inspired white chocolate cookies and got a bit addicted to them, having to give most of them away for fear of ruining my commitment to Weight Watchers.

Experiencing withdrawal symptoms this week, we gave a marginally healthier version a go and it turns out to be just perfect for breakfast with a strong cup of tea or coffee.

This recipe makes 12-14 biscuits and is super easy, so your small people should be able to help.

Ingredients

  • 125g unsalted butter / dairy-free spread
  • 150g golden granulated sugar
  • 1 medium free range eggs
  • 1/2tsp vanilla extract
  • 1 tbsp soya milk (or normal milk)
  • 140g porridge oats
  • 110g self-raising flour
  • 50g milk chocolate chips / vegan chocolate chips
  • 35g raisins
  • 25g sunflower seeds

Instructions

  1. Put the butter / spread in the microwave in a large bowl for bursts of 10 seconds until well softened but not melted
  2. Stir in the sugar with a fork, then whisk until the mixture is fluffy
  3. Whisk together the milk, eggs and vanilla extract, then whisk into the main mixture
  4. Stir in the flour, oats until well combined
  5. Add the chocolate chips, seeds and raising and mix well
  6. Use your hands to roll 1.5 inch dough balls and place onto a non-stick an oven dish at least 2 inches apart, pressing down only slightly
  7. Bake at Gas Mark 4 for 15-20 minutes, until just colouring at the edges
  8. Cool briefly on the tray, then transfer to a cooling rack with a spatula

It’s yum.

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