Dia de los Muertos-inspired Halloween Cookies

IMG_4138

I.E the result of craving something to paint and needing to bring treats to a Halloween party. These are simply plain (Marie/Vanilla Wine) biscuits sandwiched with bubblegum icing and topped with painted fondant decorations 🙂 

IMG_4131 IMG_4132

You just fill, cut out fondant circles to size and adhere them to the cookies with a dab of water. Then add some little fondant flowers (daisies and ribbon roses) and attach with water. Then add your colours one by one!

IMG_4133 IMG_4134

And voila! Super easy 🙂 I added some sprinkles, silver cachous and edible glitter gel too. I hope your halloween went well if you celebrated it! You could easily take this idea and turn it to whatever theme you have, it’s super simple if don’t have time to bake (hence the store-bought cookies) but want to decorate and make something your own 🙂

IMG_4136

Advertisements

Chocolate and Boysenberry Melting Moments

IMG_3529

Just a quick recipe before one of the best days of the week begins! (Well, Friday begins anyway). These are a little alternative in terms of melting moment-flavours, which lemon and passionfruit usually reign supreme over, but hey, it’s nice to change it up 🙂 If you don’t have custard powder, use 1/4 cup cornflour instead, should work a treat. Enjoy 🙂

IMG_3528

Chocolate and Boysenberry Melting Moments
Ingredients:
Cookies:
200g butter
1/3 cup icing sugar
1 cup flour
1/3 cup custard powder
1/4 cup cocoa
Filling:
1 Tbsp butter
1 Tbsp boysenberry jam, plus extra to fill
2/3 cup icing sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.

Soften the butter and beat with the icing sugar until light and fluffy. Sift together the flour, custard powder and cocoa. Mix into the butter until just combined. Divide the dough up into 20 pieces and roll into balls. Place on the baking tray and flatten with a fork. Bake for 15 minutes until the cookies move when gently nudged. Cool on the tray.

Soften the butter and beat with the jam and icing sugar until light and fluffy. Pipe a ring of frosting onto the bottom of half of the cookies and spoon a bit of jam in the middle. Place another cookie on top and wait for the icing to set. Lasts a few days and makes 10 pretty size-able cookies 🙂

Ginger Anzac Biscuits with Ginger Glaze

IMG_3152

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 🙂 Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.

IMG_3141

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.

IMG_3142

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 🙂

IMG_3149

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

IMG_3150

Anyway, please enjoy and have a nice week everyone 🙂

IMG_3155

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 🙂

vIMG_3154

Royal Iced Gingerbread Cookies

IMG_2303

 

Another part of my cookie decorating escapade….. And a lot of photos this time too.


IMG_2280

IMG_2304
IMG_2283

IMG_2308IMG_2284

 

Again, if you have not tried royal icing decorating, you may find it quite amazing what it possible with such a thick and versatile icing.

IMG_2301

IMG_2287

 

If you can spare the time to make the effort, then I encourage you to. And give them to people you want to impress!


   IMG_2305

Here is the recipe! 😀

IMG_2307

Royal Iced Gingerbread Cookies
Ingredients:
Cookies:
100g butter
1/4 cup brown sugar
1 Tbsp golden syrup
1 egg
1/2 tsp baking powder
1cup+ flour
Ginger, cinnamon, nutmeg
Icing:
3/4 cup-ish icing sugar
1 egg white
Food colouring

Instructions:
Soften the butter and beat with the sugar until soft and creamy. Mix in the egg and golden syrup too. In another bowl, mix together the baking powder and 1 cup of flour plus the spices to taste (but remember ginger is the star of the show), and then mix into the butter mixture. The mixture will form a soft dough, but if it’s too sticky then add a bit more flour. Chill at least 30 minutes until it’s firm enough to roll out.

Meanwhile, preheat the oven to 180 degrees Celsius and line two baking trays.

So, then roll it out! Cut out all your fantastic shapes and transfer to the trays. Bake for about 15 minutes, until lightly golden and the cookies move when nudged slightly. Cool, and meanwhile you can make the icing.

Whip the egg white until soft peaks form, and then add most of the icing sugar and beat until stiff peaks form. You may need to add a bit more icing sugar if the icing isn’t quick thick enough (there are great tutorials online if you are feeling a bit unsure about this). Spoon into a piping bag (a small one) And pipe the outlines of the cookies as you wish. Let them dry, which should happen in about 15 minutes.

In the meantime, water down the icing slightly until thick enough to run and fill in the shapes. Divide and colour icing as pleased, and spoon into more piping bags. Pipe and make designs as you like, I’d suggest a quick search on cool ideas online. Or comment and I can try and explain 🙂 Let them dry and devour!

Makes about 30, mixed sizes, and they keep very well thanks to the icing.

IMG_2286

IMG_2302

Chocolate Cardamom Sugar Cookies

Part of sugar cookie madness begins! Prepare to become addicted!

IMG_2311

Although you may be a little busy with Christmas of course…..

IMG_2312 IMG_2313

It’s amazing what egg white, colour and icing sugar can do! And these ones are a simple chocolate sugar cookie with a touch of cardamom. I haven’t made a tutorial for the icing, so I suggest these ones here and here.

 

IMG_2315

 

They make perfect gifts, Christmas or not 🙂

IMG_2316

Chocolate Cardamom Sugar Cookies
Ingredients:
1&1/4 cups flour
2 Tbsp cocoa
1/2 tsp baking soda
3 Tbsp any sugar
Seeds of two cardamom pods/1/4 tsp ground cardamom
75g butter
1 egg
Icing:
1 egg white
3/4 cup-ish icing sugar
Food colouring (I used shades of pink)
Water or lemon juice

Also: piping bags, small ones you can make out of baking paper or ziplock bags

Instructions:
Preheat the oven to 180 degrees Celsius and line two baking trays.

Mix together the flour, cocoa, baking soda, sugar and cardamom. Rub in the butter, then mix in the egg. The mixture will come together into a soft dough. If it’s too sticky to roll out, then add a bit more flour. Roll out and cut out all your wonderful shapes! Transfer to the tray and bake for about 15 minutes, until the cookies move when nudged slightly. Cool, and get ready to ice!

Whisk the egg white until soft peaks, then add in most of the icing sugar and whip till roughly stiff peaks form. More icing sugar may be needed if the icing won’t whip thick enough. Spoon into a little piping bag and pipe the outlines of the shapes. They will set in about 20 minutes, so you can get onto the next bit.
Now water down the icing a bit with water or lemon juice, until not runny but thick enough to spread nicely when piped (Google ‘flooding technique’ with royal icing, there are some great tutorials out there). Divide into as many amounts you can be bothered to use and colour them different colours. Pipe away! Then leave for at least 6 hours to set.

Note: I used a toothpick to drag the icing stripes I piped to create the ripple effect.

Makes about 30 (various sizes). They keep very well for at least a few days, and the icing helps to keep the cookies crisp.

Enjoy 🙂
IMG_2314

Crumbly Almond Sugar Cookies

IMG_1856

 

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 🙂

IMG_1857

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.  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 🙂

 

IMG_1859

Haaaave a good week everyone!

Nana’s Ginger Shortbreads

 

 

 

20131209_191338

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!

20131209_191252

 

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

20131209_191352
Have a good weekend 🙂

Chocolate Crunchies Disguised as Afghan Biscuits

Haha my grandfather goes crazy over these biscuits 🙂 The reason they aren’t true afghans is because I didn’t use a method where you cream the butter and sugar first, I did a melt and mix one. Plus, I didn’t have any cornflakes :O So I had to use some crushed up weetbix. Anyway, they taste good!

Image

If you don’t feel like icing them, they work just as well ‘nude’ 🙂

Image

Usually when rolling afghans I get itchy hands because of the cornflakes (does that happen to anyone else?) but thankfully this time I was spared. These are a kiwi classic and a super easy tin-filler cookie 🙂

Chocolate Crunchies/Afghan Biscuits
Ingredients:
Cookies:
100g butter
1/2 cup white sugar
2-3 Tbsp cocoa
1 egg
1/2 tsp baking powder
3/4 cup four
1&1/2 cups crushed weetbix (or cornflakes!) (plus extra to roll in)
Icing+Topping (To make them into afghans):
1/2 cup icing sugar
1 Tbsp cocoa
1 Tbsp butter
Hot water
Walnut pieces

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

Melt the butter with the sugar and cocoa (don’t let it get too hot though, go for just melted). Remove from heat and mix in the egg, followed by the baking powder and then the flour. Fold in the crushed weetbix/cornflakes.

Roll tablespoonful-sized balls of the dough and roll in some extra crushed weetbix/cornflakes. Place on the baking tray and flatten with a fork. Bake for 20 minutes, until firm and the cookies move when nudged.

Cool on a wire rack to cool.

To make the icing, mix together the icing sugar and cocoa, then put the butter and bit of hot water in a well in the centre. Mix to melt the butter, you may need to put it in the microwave for about 10 seconds on high to get the butter melted depending on room temp etc). Add a bit more water to make the consistency a bit thinner if you need, it should be smooth and thin enough to spread 🙂 Ice the tops of the cookies and place a walnut piece on top. Leave to set and store in an airtight container.

Makes 20, lasts for about 3 days!

Image

Have a good day!

Sami xx

Gingersnaps

Image

Cute and easy and great with coffee/tea/chai 🙂 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.

 

Image

Ginger Snap Cookies

Ingredients;
100g butter
100g white sugar
¼ tsp fresh grated ginger
1 egg
210g flour
2 tsp ground ginger
¼ 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 don’t fret if you don’t have many; just do it in batches like me!  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

Tetris Cookies (Hand-Cut….)

Image
They aren’t perfect; they were a quick make before a party. But they are fun 🙂
I ramble so much in this recipe! There isn’t really anything special about them though, I just got very carried away. Even if they aren’t your cup of tea then I hope they made you smile!

Tetris Cookies
Ingredients:
Cookies:
250g flour
50g cocoa
½ tsp baking soda
55g brown sugar
45g white sugar
120g butter, softened
30mls approx. milk
Icing:
150g icing sugar
10g butter
20mls approx. hot water
Food colouring
A bit of cocoa

Instructions:
Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
In a food processor, pulse the flour, cocoa, baking soda and sugars until combined. Add the butter, cut into cubes, to the mix and pulse until the butter has been cut in; so that it is distributed evenly and resembles bread crumbs. Add about half the milk and pulse again, then tip out onto a clean surface. Gently bring the dough together, adding more milk if necessary until it is smooth and not crumbly. Be careful not to over work it! You are now ready to work your magic.
Flour the surface (and rolling pin) you will be using. Roll out the dough until it is about 4mm thick. With a knife, cut out tetris shaped cookies. I just did mine from memory and didn’t really worry about making the right size. My slightly perfectionist side will never forgive me, but I was running late! If you actually have cookie cutters in the right shapes, then go you! Your life will be much easier. If not, don’t worry, a butter knife and some patience will do the trick. Transfer the cookies onto the baking trays and bake for about 20 mins, until the cookies move when lightly nudged. You may have to re-use the trays depending on how big they are, and so bake the cookies in batches. When baked, leave them to cool in wire racks.
To ice, pop the icing sugar into a large bowl. In another small bowl or teacup, melt the butter into the hot water (you may have to microwave it for a few seconds to help). Tip into the icing sugar and mix. You may have to add a little more water to reach a thin but not too runny consistency, so that the icing will stay on the cookies and not run off the sides. If you add too much water, just add a little more icing sugar to even it out. Divide into four equal parts and colour each one your desired colour (I did blue, yellow, pink/red and green). Using a butter or palette knife, ice the cookies. You may want to sort them out into groups if you are wanting to have an even amount of each shape in each colour. Leave these to dry, and while this is happening, add a bit of cocoa to the leftover icing (there should be at least a little; sorry if you were planning on eating the stuff left). You may need to add a bit of water too, and mix, until this enough to pipe but not too runny. Spoon into a small baking paper piping bag or snap lock bag and pipe ‘outlines’ of the squares onto the cookies. Leave to set and you’re done!
Makes about… 50 cookies!

——-don’t be afraid of the long recipe. I ramble.