Cinnamon Cookies Two Ways: Belgium or Chocolate-Chai Sandwich Cookies

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I love sandwich cookies. You can do so much with them. So many flavours. Maybe that’s why I love macarons…. on that note, if you can make macarons, I salute you. In my eyes, you are a kitchen master.

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Chocolate-chai may seem like an interesting combination, but it’s glorious. You may have tried ‘dirty-chai’ which is chai with coffee, and I will go a step further to say that chocolate-coffee-chai would probably taste great too… Looks like that’s a new project ๐Ÿ™‚

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You could easily use these cookies without any filling but why would you not add butter and sugar if you have the time? As long as you are allowed to eat those things, full respect if you can’t ๐Ÿ™‚

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Cinnamon Cookies Two Ways
Ingredients:
Cookies:
1 cup flour
1/2 cup wheat flour
1/2 tsp baking powder
1 tbsp cinnamon
1/2 cup coconut sugar
1 egg
100g butter
1 (huge) Tbsp honey, melted
Dash of milk
Icing:
50g butter
1 cup icing sugar
For chocolate-chai option:
1 tbsp cocoa
1/2 tsp cinnamon
1/2 tsp ginger
Pinch cardamom
Pinch nutmeg
Pinch black pepper
Dash milk
For the Belgium biscuit option:
Vanilla essence
Pink food colouring
Raspberry jam

Instructions:
Mix together the flours, baking powder, cinnamon and coconut sugar until combined. Rub in the butter until it resembles fine bread crumbs. In another bowl, whisk the egg until broken up, then whisk in the honey. Add the egg-honey mix into the dry mixture and knead to combine gently, adding some milk if needed to bring the dough together. Knead very lightly then flatten into a disk and chill for about 10 minutes, until roll-able.

Preheat the oven to 180 degrees Celsius and line two baking trays. (Or just grease them if you are lazy)

Roll out the dough on a floured surface until about 3-4mm thick. Cut out into rounds using your desired cutter (mine was 4cm dimeter fluted circle cutter). Transfer to the trays and bake for about 10 minutes, until slightly golden and the cookies move when budged slightly. Cool on a wire rack. Depending on the size of your tray, you make have to bake them in batches.

For the icing, you have two courses of action! Both begin with softening the butter and beating the icing sugar until super light and fluffy.
For the chocolate-chai version, add the spices and NOT the cocoa to the icing and mix. Spoon half into a piping bag and pipe into the center of HALF of the cookies, on the not-so-pretty undersides. Don’t pipe right to the edges; that comes now. Add the cocoa to the rest of the icing and pipe the chocolate-chai around the edges, being pretty if you like. Now top with another cookie to complete the sandwich.
For the Belgium biscuit version, divide the icing in half. Add the vanilla to one half and the pink food colouring (tinted to your desire) to the other half. Spoon each colour into a piping bag and on the bottom half of a cookie, pipe alternating dots of icing around the edge. Fill the centre with jam and sandwich another cookie on top.

Makes about 40 cookies all up, and they last well for a few days ๐Ÿ™‚


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Have the most wonderful week everyone! ๐Ÿ™‚ xx

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Pre-sandwich-ing!

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Ginger Anzac Biscuits with Ginger Glaze

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Considering I missed Anzac day, here is a recipe to make up for it; a darker and richer version of Anzacs with less sugar and ginger spice. And icing ๐Ÿ™‚ Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.

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The treacle is an alternative to golden syrup, but you can use either. As you can see on the un-baked cookies, it gives a rich dark colour.

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And that there brown mass is actually coconut sugar; my nana had some in her cupboard and hadn’t used it so I thought I;d give it a try. It smells a lot like coffee but tastes like caramel. Yum ๐Ÿ™‚

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If you don’t ice them, I would recommend doubling the sugar in the recipe.

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Anyway, please enjoy and have a nice week everyone ๐Ÿ™‚

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Ginger Anzac Biscuits
Ingredients:
Biscuits:
1/2 cup wheat flour
2 tsp ginger
1 Tbsp coconut sugar
1 Tbsp coconut threads
2 Tbsp rolled oats
35g butter
1 tbsp treacle
1/2 tsp baking soda
2-3 tsp water
Icing:
1 tsp butter
1 tsp HOT water
1/4 tsp ginger
3 Tbsp icing sugar
To top:
1 Tbsp chopped pistachio nuts

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a cookie tray.

Mix together the flour, ginger, coconut threads and sugar and oats. Melt together the butter and treacle and cool sightly, then mix in the baking soda. Add to the dry ingredients along with the hot water and mix until combined. Roll into ten balls and flatten on the tray. Bake for 10 minutes until golden and the cookies move when slightly nudged. Cool on the tray.

Make the icing by melting the butter into the hot water and adding the ginger and icing sugar. Either spread onto the cookies or drizzle on top. Sprinkle with pistachios. Leave to set.

Lasts well for a few days ๐Ÿ™‚

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Earl Grey Sandwich Cookies with Apricot Frosting

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I do love a sandwich cookie ๐Ÿ™‚ It’s twice the cookie goodness plus a delicious filling. And all the more flavour possibilities!

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The Earl Grey is quite subtle but compliments the apricot really well. You can always leave it out, or try vanilla seeds instead. These were gifts, packaged in cellophane ๐Ÿ˜€

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More recipes to come, so please enjoy.

Earl Grey Sandwich Cookies with Apricot Frosting
Ingredients:
Cookies:
175g butter
125g sugar
1 egg
Zest of one lemon
350g flour
ยฝ tsp baking powder
3 Earl Grey teabags
To fill:
75g butter
175g icing sugar
2 Tbsp apricot conserve/jam
Extra jam to fill

Instructions:
Soften the butter and beat with the sugar until light and fluffy. Mix in gently the egg and lemon zest. In another bowl, mix together the flour, baking powder and contents of the teabags. Now mix into the butter mixture bit by bit until all combined. If you are using an electric mixer, then you may have to finish it off by hand. Form the dough into a ball and wrap in cling film. Chill from an hour to a few days.
When ready to bake, turn the oven on to preheat to 180 degrees Celsius. Line two baking trays (if you have more than two, go ahead and use them! I had to do two batches of two trays). On a floured surface, roll out the dough (if itโ€™s too hard, pop in into the microwave for a bit, but donโ€™t overdo it!) to about 3-4mm thick. Cut out with your desired cutter and transfer, well-spaced, onto the trays. Bake about 15 minutes until slightly golden on top and the cookies move when lightly nudged. Transfer to a wire rack to cool.
To fill, make the frosting. Soften the butter and beat with the icing sugar and conserve until light and fluffy. It should also be thick enough to be piped, but not so thick that it wonโ€™t come out of a small tip. Pair up the cookies and pipe a ring of about 6 dots on the underside of one of each pair. Go with a little less icing so that if you have too much, you can just go over some of the dots with more later. Otherwise you risk running out! Spoon a wee dot of conserve into the hole made by the dots and sandwich the other cookie in the pair on top. Store in an airtight container.
Makes about 30 cookie sandwiches.

Nana’s Ginger Shortbreads

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A quick recipe courtesy of my wonderful grandmother, who would never want the biscuit tins to run dry.

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Have a good week everyone, I’ll be sure to post some more recipes soon!

Ginger Shortbreads
Ingredients:
300g flour
50g cornflour
250g butter
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)

Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30

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Mmmmm shortbread ๐Ÿ™‚

Crumbly Almond Sugar Cookies

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My job involves a lot. Of scrambled eggs. And poached eggs. And sometimes I see them when I close my eyes; I’m sure you’ve all had a job where that happens to you, and you find it difficult to re adjust when you get home. Baking helps! Like these cookies! They are extra crumbly (I wouldn’t ice them… :S) and just sweet enough ๐Ÿ™‚

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Almond Sugar Cookies
Ingredients:
100g butter
1/4 cup sugar
1 egg yolk
1/2 cup flour
1/2 cup ground almonds

Instructions:
Preheat the oven to 170 degrees celsius and line a baking tray.

Soften the butter and beat with the sugar until pale, then mix in the egg yolk. ย Mix in the flour and almonds, finishing mixing by hand, and chill for 10 minutes until you can work with it and roll it out.

Roll out the dough until about 4mm thick, on a lightly floured surface, and place on the tray. Bake for 20 minutes until lightly golden, and cool on the tray. It made about 20 for me, using two size cookie cutters ๐Ÿ™‚

 

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Haaaave a good week everyone!

Nana’s Ginger Shortbreads

 

 

 

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A guest recipe from my nana! Some of you may have already seen her amazing caramel slice I posted earlier, and this biscuit/cookie is a Christmas special for her. Shortbread is great anyway, but the addition of candied ginger gives it some more texture and a bit of a bite. They don’t have many ingredients, but they keep really well and I would recommend them as a pre-Christmas gift. Or just to make for the sake of it!

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Ginger Shortbreads
Ingredients:
300g flour
50g cornflour
250g butter
125g caster sugar
100g crystallized ginger (or dried apricots), chopped well
Zest of an orange and a lemon
Extra castor sugar for sprinkling (optional)

Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour and cornflour. Soften the butter and rub into the flour mixture. Add the sugar, ginger and zests then mix well. Bring together into a dough.
On a floured surface, roll out the dough to about 7mm to 10mm thick. Cut into rounds using any cutter you like.
Transfer onto a tray and bake for about 15 minutes, until lightly golden and the cookies move when lightly touched. Put onto wire racks to cool and sprinkle with sugar (if using) when warm. Cool completely and store in an airtight container.
Makes about 30

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Have a good weekend ๐Ÿ™‚

‘Apple Pie’ Sandwich Cookies

Hello everyone! Hope you’ve been having a good week ๐Ÿ™‚

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I’ve been trying to perfect the art of baking for two in my Aunty’s tiny Wellington kitchen ๐Ÿ™‚ Sadly I can’t get the photos off my phone at the moment, apologies, so here is a recipe from my last holidays!

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Apples and cinnamon are just best friends, right? Apple crumble, apple tart, cinnamon porridge with apples, the all famous apple pie….. and now in cookie form too ๐Ÿ˜€

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They aren’t really difficult, they just have three components (which aren’t difficult either!) and they even have an apple filling! Which is just apple and a bit of honey. Mmmm. You could put jam into the middle and make it a linzer torte sandwhich cookie, or even just use apple butter/puree that you already have or have bought ๐Ÿ™‚

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The cookies are nice and soft sugar cookies so the filling doesn’t squish out when you bite down…..! Usually I’m a crunchy biscuit kinda gal but I thought I’d honour the northern hemishpere with this one ๐Ÿ™‚ Plus apple pie is much celebrated there!

‘Apple Pie’ Sandwich Cookies
Ingredients:
Cinnamon Cookies:
75g butter, softened
1/4 cup brown sugar
1 egg
1&1/4 cups flour
1 tsp cinnamon
Apple Filling:
1/2 an apple
1 tsp honey
Cinnamon-Apple Frosting:
25g butter, softened
1/2 cup icing sugar
1/2 tsp cinnamon
->some apple filling from above
Dash of milk

Instructions:
Preheat the oven to 180 degrees celsius and grease or line one baking tray.

Beat the butter and sugar until light and fluffy. Gently mix in the egg. Combine 1 cup of flour with the cinnamon (just so you don’t add too much, it depends on the size of the egg!) and add it to the butter mixture a bit at a time. Continue to add until you have a firm dough (at this point you may have to add the extra flour). Roll out until 3-4mm thick and cut into cookies (I used an apple shaped cutter I remembered I had from when I was tiny! You can use any cutter you like). Place on the tray and bake about 10 minutes, until firm and the cookies move when nudged. Cool completely.

Meanwhile you can make the filling! Chop up the apple into tiny little cubes (or grate it and chop finely if you like) and place in a small bowl. Microwave on high for a minute and stir in the honey. Microwave for another minute. The apples should be golden cooked through. Chill.

Now, for the frosting! Beat that butter, icing sugar and cinnamon until smooth and light! Add in a about 2 tsps of the apple filling too.

To assemble, pair up the cookies into similar sized ones (sometimes they get a little morphed). Onto the bottom of one cookie, pipe or spread some frosting, leaving a gap into the middle for the filling. Dollop in about 1/2 a tsp of the apple filling into the hole and place the bottom side of the top cookie on top! Repeat until finished ๐Ÿ™‚

Note: I like to frost all the bottom halves of the cookies first so that I can use up all the frosting and have it all even. Up to you!

Makes 16, they last well for 3 days!

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Have a good week everyone! Also yummmm apple pie ๐Ÿ™‚
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Sami xx

Gingersnaps

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Cute and easy and great with coffee/tea/chai ๐Ÿ™‚ This recipe also makes a lot of them, so they are good to package up as gifts if you like!
I made them for a Christmas dessert which I will have to post the recipe for later; with limoncello gelato! They are great if you need cookie/graham cracker crumbs and want them home made.

 

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Ginger Snap Cookies

Ingredients;
100g butter
100g white sugar
ยผ tsp fresh grated ginger
1 egg
210g flour
2 tsp ground ginger
ยผ tsp baking powder

Instructions:
Soften the butter and beat the sugar and grated ginger until light and fluffy. Mix in the egg gently until combined. In another bowl, mix together the flour, ginger and baking powder. Add a spoonful at a time into the butter mixture. If you are using an electric mixer, you may have to finish this off my hand. Form a dough a chill for about half an hour.
When ready to bake, preheat the oven to 180 degrees Celsius. Line few baking trays, but donโ€™t fret if you donโ€™t have many; just do it in batches like me!ย  Roll out the dough on a floured surface until it is about 4mm thick. Cut with your desired cookie cutter and transfer to the trays, leaving a bit of a gap between each one. Bake for about 20 minutes, until nice and golden and the cookies shift when nudged. Cool in wire racks and store in an airtight container. You could dust with icing sugar or ice then if desired.
Makes a good 70 odd, if you are using a small cookie cutter. Lasts (when untouched) a few days.

Have a wonderful week everyone!

Sami

Blueberry and Lavender Sandwich Cookies

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Hello wonderful enthusiasts ๐Ÿ™‚ Happy Monday! I hope it was tolerable.
Even if it was, have a cute recipe to make it a bit sweeter… (haha oh I should really keep this short and sweet before I embarass myself…..).

Please enjoy!
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Blueberry and Lavender Sandwich Cookies
Ingredients:
Lavender Cookies:
75g butter
75g sugar
1 egg

ยฝ tsp baking powder
1 tsp fresh or dried lavender
180g flour
Frosting/Filling
40g butter
160g icing sugar
Dash of milk
1 tsp lavender
Bit of blueberry jam
To fill:
2 Tbsp blueberry jam

Instructions:
Soften the butter and beat with the sugar until light and fluffy. Add the egg, lavender and baking powder and mix until just combined. Mix in the flour bit by bit, finishing it off by hand if you are using electric beaters and bringing it together into a soft dough. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180 degrees Celsius and line two baking trays with greaseproof paper.
On a flour surface, roll out the chilled dough until it is about 4mm thick. Cut out circles with a 4cm diameter (approx.) fluted cookie cutter. Arrange the cookies onto the trays and bake for about 12 minutes, until lightly golden. Cool on wire racks.
To make the frosting, soften the butter and beat with the icing sugar until light and fluffy. If it is too thick, add a bit of milk to get it to thick but pipe-able consistency. Add the lavender bit by bit. If you like, add a bit of the blueberry jam to make the frosting a delicious shade of purple. Spoon into a piping bag with a small round tip.
To assemble, pair up the cookies. On the underside of one cookie, pipe a tall circle of frosting. Drop a wee bit of jam into the centre of the circle and sandwich the other half of the cookie on top, bottom side facing the icing. If you are a little worried about having the right amount of frosting, donโ€™t sandwich the cookies until you have used all the frosting and top up other โ€˜circlesโ€™ of it if you have any leftover, before continuing to fill.
Store in an airtight container. Makes about 24 cookie sandwiches.

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Peanut Butter Kiss Cookies

These cookies are from a while back, and from what I remember they were meant to look differentโ€ฆ We all have those days where we imagine one thing and reality presents us another. Especially in the kitchen. All you need to do is forget to check if you have eggs and you will have drastic plan-changes.
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I digress (again)! If you are in New Zealand or Australia then you may be fond of the Mint Slice biscuits; a blissful combination of a chocolate cookie base, mint filling and dark chocolate coating. That is essentially what I have tried to do here, but with a peanut filling. Itโ€™s peanut butter cup-esque.
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If that sounds like your jam then I have the recipe for you! Give these a shot, they really arenโ€™t that complicated and there is no special ingredients; just some love, time and chocolate. I packaged them up to give as gifts but learn from my mistake! If you do this, make sure they are stored in a cool place, not in your bag as you walk around school on a sunny dayโ€ฆโ€ฆ

Peanut Butter Kiss Cookies
Ingredients:
Cookies:
120g cream cheese
100g butter, very soft
125g whole wheat flour
60g plain flour
60g cocoa
Filling:
40g cream cheese
40g peanut butter
40g icing sugar
Coating:
200g dark chocolate
10g butter

Instructions:
Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
Beat the cream cheese until smooth (I did this by hand) and creamy, then add the butter and continue beating until combined and the mixture is pale. Mix together the whole wheat flour, plain flour and cocoa, and add to the butter and cream cheese bit by bit, until a soft dough forms. Roll out on a floured surface until about 4mm thick, then cut out lots of little fluted circles (I actually used a mini tart tin to do this) and arrange on the baking trays. Bake for about 20 minutes, or until the cookies move when nudged slightly. Careful, as because they are chocolate, you canโ€™t tell if they get overcooked very easily! Cool on wire racks.
When ready to decorate, mix together the cream cheese, peanut butter and icing sugar, then spoon or pipe a little bit onto each cookie. Chill in the fridge on plates.
Spread out a greaseproof mat or line some plates with baking paper. Chop up the chocolate and melt, then mix in the butter. Using your fingers or dipping fork, dip each cookie (filling side down) into the chocolate, working quickly so that the filling doesnโ€™t melt or slide off. Place the cookie on to the mat or plate and then repeat. Note that I did not actually cover the bottoms of the cookies with chocolate, and if you would like to do this then remember to melt more chocolate than I have listed (about 300g?)! Chill the cookies until the chocolate has hardened and then store in the fridge.
Makes 36 cookies.

Have a lovely week everyone! ๐Ÿ˜€

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