Tag Archives: cookies

Christmas ginger snaps

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This recipe is so festive it felt bizarre making them at such an early stage back in the first week of December. Although I didn’t regret eating them one little bit. Neither did my grand mother who they were a gift for.

ImageGinger snaps are quick, easy and are a biscuit with a long legacy so most people enjoy them even if its just for nostalgic purposes. Even if the recipient isn’t to sure to begin with the white chocolate coating will soon persuade them.

Ingredients:

1 Ib 4oz Plain flour

15oz Brown sugar

1 1/2 C Vegetable oil

1/4 Black trecle

1/4 cup Golden Syrup

2 eggs

2 tsp baking soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground cloves

1/2 C sugar (to roll in)

1Ib 8oz  white chocolate for decoration

Holiday sprinkles

Directions:

1.Combine brown sugar, eggs, molasses; mix well.

2. Slowly add the oil, baking soda, ginger, cinnamon, clovesand mix well.

3. Add the flour a quarter at a time and mix well between each addition.

4. Using a small cookie scoop make balls, roll in sugar and place on  cookie sheets.

5.Bake the ginger snaps for 10 minutes and the  tops will crack.

6. Cool on rack. Melt the chocolate over a bain-marie, then using a spoon to help cover each cookie half way, place on waxed paper.

7. Decorate with the sprinkles of your choice and let dry completely.

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Notes:

– If you want more of a snap, bake the cookies for one or two minutes longer.

– I chilled my dough over night but I don’t know whether this is necessary because the recipe does not call for butter.

Recipe source: http://www.skiptomylou.org/2012/12/22/festive-ginger-snap-cookies/

 

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Rhyme or Raisin

Raisin Cookies

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I’m currently working in a preschool class. Every time the pupils have to perform any collective task they all sing it to the tune of Frere Jaques. Its slowly driving me around the twist. Not that that particular venture has anything to do with this post, I’m just a sucker for a pun.

In other, not such irrelevant news, here’s a recipe for raisin cookies. Its particularly lush because I soaked the raisins to prevent them burning in the oven.

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Ingredients:

4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips

Directions:

1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.

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Enjoy!

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