Tag: biscuit recipe

Sugar-free Oaty Banana Cookie Recipe

Sugar free oaty banana cookies

Are you being healthy this year? We’re trying to be, but that’s not why I discovered this recipe! You see my sister is sugar obsessed – as in the NOT eating sugar, obsessed. It’s not a weight issue for her. She looks after her teeth. She avoids sugar at all costs and has these runs of being completely sugar-free. The most recent one was eighteen days! Each time she re-starts she tries to get a longer chain.

I have to say that she’s on her own there! Even though Mr MT and I are eating a healthier diet, I still have one treat a day and it ALWAYS has sugar in it. But when you know that your sister is on a long chain and the family is coming round for Friday night dinner, you want to find something that everyone can enjoy for dessert. That’s where these Sugar-free, oaty banana cookies come in.

The best thing about this recipe is that it ticks so many boxes – sugar-free, dairy-free AND vegan. It’s all good. Also, once cooled they’re cookies but eat them 10 minutes fresh out of the oven and they’re lovely and warm served with ice cream for a dessert and that’s exactly what I did when the family came round.  Also, as a side note I reheated them for 10 seconds in the microwave a few days later and drizzled them with honey (no judging-  I said I loved sugar!) and they were deelish!

You see I think there is a theory that if you get the balance right you can use banana to mush practically anything together! Oats and banana just work don’t they? And they are naturally sweet and sugar-free to boot! It’s a win, win! I wonder what they’d be like with a touch of cocoa? Hmmm?

Sugar-free Oaty Banana Cookie Recipe

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Sugar-free Oaty Banana Cookie Recipe

  • 3 ripe banana (mine were 270g once peeled) mushed up
  • 200g rolled oats
  • 20g ground almonds
  • 120g dried/medjool dates- chopped into small pieces
  • 85ml sunflower oil
  • 1 tsp vanillia extract
  1. Make sure the bananas are well mashed then add the rest of the ingredients and mix in well.
  2. Set to one side for 15-30 minutes. This allows the wet ingredients to saturate the dry and form a solid mix.
  3. Pre-heat your oven to 180ºC (160ºC Fan oven) and line a baking sheet with greaseproof paper.
  4. Use a ice cream scoop to grab some of the mixture and place on the baking sheet leaving a little space between each one. They don’t rise as much as spread a little.
  5. Bake for 20 minutes until the edges start to brown slightly. Remove the tray from the oven and leave to cool for 10 minutes before removing the cookies onto a wire rack to cool completely. They are delicate and will fall apart if handled straight out of the oven. As they cool they become more stable to be handled.
  6. Enjoy!
http://www.cakesbakesandcookies.com/sugar-free-oaty-banana-cookie-recipe/

I hope you enjoy these and they help you to keep your new years resolution. Oh and by the way, my sister didn’t have any ice cream with hers – she’s a good girl, and all the family loved them

enjoy!

EmmaMT x

How to make easy butterfly cookies that look fantastic!

Easy butterfly cookies How to make butterfly biscuits

I made these butterfly cookies for a local charity event a few months ago. As a volunteer at Free Cakes For Kids we’re always being asked to support local charities and this time it was for The Maypole project. Oh I do love a charity bake, don’t you?

I’ve baked a few cakes in the past for The Maypole project charity but this time it was for a summer fete where they were going to be selling bakes to raise funds. I thought 20 odd cookies would make some money so I set about making the biscuits a few days before.

I’d been looking for an opportunity to make butterfly cookies on lollipop sticks for ages. They always looked a bit daunting so I set about decorating them slowly. I painted one stage at a time on all the biscuits so they had time to dry in-between layers and I was really happy with the end result. They looked pretty good on their own but it was when I put them all together that they looked really great.

Displaying the cookies

I used a fake cake made from polystyrene to hold all the biscuits. First I pushed a spare lollipop stick all over the base so the actual biscuits would go in -facing the front, with little need for pushing.

Once they were all in place I wrapped a thick piece of ribbon around the fake cake and wrapped the lot in cellophane. I then insisted on Tim driving us to the fete so I could hold them on my lap for the journey. I didn’t trust them to stay upright anywhere else for the journey.

I dropped them off at The Maypole Project table then we had a look around the rest of the fete. It’s hard not to resist going back and having a peek to see if your baked goods are selling throughout the afternoon. I only looked twice and they seemed to go down pretty well.

So now it’s your turn. They’re easy to do. Why don’t you have a go?

Easy butterfly cookies                                                                          

  (Print this recipe) 

(Makes around 20 biscuits)

  • 200g unsalted butter- at room temperature
  • 200g caster sugar
  • 400g plain flour
  • 1 egg (medium) – at room temperature
  • 1 tsp vanilla extract
  • White sugar paste
  • food gel colours

To make the cookies

  1. Place the butter in a bowl. Add the sugar, flour, egg and vanilla essence.
  2. Mix all the ingredients by hand. I always mix biscuits by hand as the warmth from your hands means that it’s all being blended really well and for some reason they taste much better than when mixed with a machine. You can always start the mixing with a wooden spoon if you don’t like gloopy hands.
  3. Be careful not to over mix biscuit dough. It will not only become tough, but the biscuits will spread more when baked and we want them to keep their shape perfectly.
  4. Once it is nearly all blended I turn the dough out onto the worktop and knead it till it all holds together nicely.
  5. Wrap the dough in cling film and pop it in the fridge for at least 30 minutes. This allows the gluten in the flour to do it’s stuff. Without chilling the cookie shapes will definitely contort when baked.
  6. Remove from the fridge and knead a little on a lightly floured surface. Roll out using spacing sticks to ensure that your biscuits are all the same thickness.
  7. Cut out the cookies then remove the excess first. This way you can pick up the biscuit without denting it.
  8. Place a lolipop stick in each cookie making sure you don’t poke it through the front. It’s okay if it pokes through the back as the baking will keep it in place.
  9. Place on a baking tray lined with silicon paper and pop them back in the fridge for another 30 minutes. This ensures the cookies bake slowly and don’t spread. It’s the easiest way to make sure each design is exactly the same.
  10. Pre-heat your oven to 160°C then bake for 12 minutes or until the biscuits start to brown on the edges
  11. Remove from the oven and leave to cool completely on a wire rack. Avoid handling the cookies till they are cool. If you pick up a hot cookie by the lollipop stick it’s likely to fall out!

To decorate the cookiesbutterfly cookie decorating steps

  1. Roll out the white sugar paste so it is nice and thin then use the same butterfly cutter to cut the shape. Carefully pick up the sugar paste butterfly and dampen it on the reverse then ‘stick’ it down onto the butterfly cookie. Smooth it onto the cookie with the palm of your hand. Smooth the edges so they don’t stick out – or the sugar paste will snap off.
  2. Use a little yellow food gel colour – watered down with clear alcohol, to paint the edges of the wings
  3. Continue till half the wings are painted
  4. Use a dark brown or black colour to paint the centre of the butterfly
  5. Use jagged brush strokes for the tips of the wings
  6. Paint a thin line around the rest of the wings
  7. Paint across the lower wings and give the tips some detail
  8. Draw veins across the top wings
  9. and the bottom
  10. Make shiny white paint with a white lustre powder and some clear alcohol and paint tiny dots all around the outside edge of the wings on the black area.
  11. Leave to dry overnight.How to make butterfly cookies

enjoy!

EmmaMT x

Almond shortbread recipe and the cute button cookie cutter

Almond shortbread recipe and the cute button cookie cutterAlmond shortbread recipe

Who doesn’t love the soft, crumbly, buttery taste of shortbread? It’s one of those melt in the mouth biscuits which- according to Beau, I don’t make nearly often enough. That and freezer cookies! 

I was requested to make a batch and when I had some leftover ground almonds I thought that they’d work well together – I’m a bit obsessed with almonds at the mo!  And my almond shortbread recipe was developed and loved. They were deeelsh. After the on-going shortbread fiasco of a few years ago I decided that now was the perfect time to have a play with my new button cookie cutter stamp.

Button cookie stamp

Almond shortbread recipe

My friend Emma (is it me or is everyone called Emma nowadays?) set up her own cookie stamp business Emma Jane’s Bakery, just before the birth of her daughter and she asked if I would like to have a play with one of the designs. Of course I jumped at the chance. I mean how great are they? Emma asked me to choose one and I have to say that I struggled. They’re all really cute. I went for this simple swirl design as I thought it would work on so many levels – biscuits for friends, christmas gingerbread gifts for teachers, shortbread for demanding eleven year old daughters!

Emma Jane's bakeryAs well as doing button cookie stamps (there’s eight to choose from) Emma also does a stamp for weddings, Christmas and she can even personalise them too. “Made by EmmaMT” sounds pretty good to me, but you can have baby’s names and birthdate for christenings, Mr & Mrs and the date for weddings, company logos – the list is endless. Go have a look and see.

Almond shortbread recipe

Almond Shortbread Recipe

  • 200g unsalted butter at room temperature
  • 100g Caster sugar
  • 35g ground almonds
  • 225g plain flour (plus a bit extra for rolling out)
  • 1/2 tsp vanilla extract
  1. Mix the butter and sugar until completely combined.
  2. In a separate bowl sieve the ground almonds and flour and stir to combine.
  3. Add the dry ingredients and almond extract to sugar and butter and mix until just combined. The less mixing you do the better and more crumbly the shortbread will be.
  4. Line a baking tray with silicon paper.
  5. Roll out the dough so it is around 1cm thick. Using the button stamp imprint the pattern into the dough. If your dough is really sticky give the stamp a light dusting of flour. Then use the circle cutter to cut out around each patterned biscuit. I found that by cutting the circles after imprinting the pattern I got a nice neat circle button. When I cut out the circle then tried to do the pattern I squished the shape and it wasn’t round anymore.
  6. Continue patterning and cutting till you have used all the dough up. Remove the excess dough from around the shortbread buttons then carefully lift each biscuit and place it onto the baking tray.
  7. Chill the shortbread on the baking tray for 30 minutes. This will prevent the biscuits from spreading and losing their shape whist baking.
  8. Pre-heat your oven to 160ºC (Fan oven140ºC) and bake the shortbread for 12 minutes. The edges will start to go slightly golden at the edges. If they go brown they’re overdone. 
  9. Remove from the oven and place on a cooling tray to cool down completely.
  10. Eat them all up!

Enjoy!

EmmaMT x

Almond shortbread recipe

Disclaimer: The cute button cookie stamp in this post was sent to me by Emma Jane’s Bakery (Thanks Emma. I’m gonna have fun using this one) All thoughts and opinions are entirely my own.

 

Easy Almond Biscuits – a.k.a my mum’s fabulous Kirchals.

Almond cookie recipeMy mum has a famous Kichal recipe- well, it’s famous in our family anyway. Whenever she needs to make some biscuits to take to someones house these are what she takes. She cuts them in a crinkly circle and adds either a slither of chopped almond or a tiny piece of cherry on the top and she keeps them nice and thin. That’s the secret. To bake them long enough to be cooked right through but not so long as they go too brown. If truth be told I am the first to eat the ‘burnt’ ones as they are just as tasty- they’re just the wrong colour! Then she piles them high. They never last very long!

When my mum gave me this recipe I wrote it on the inside cover of the red book. The back cover has a pancake recipe on it. (I have had this book for a very long time!) I was talking to my sister about it and it turns out she has mum’s recipe written inside her red book too. I think I feel a family tradition coming on!

Almond biscuit recipe

 

Almond biscuit recipe

Makes around 50 biscuits

  • 226g (1 cup or 2 sticks)  butter at room temperature
  • 460g (3 ½ cups)  Self raising Flour
  • 226g (1 ¼ cup) caster sugar
  • 1 large egg
  • 1 tbsp water
  • ½ tea spoon almond essence/ extract

How to make Almond biscuits

  1. Make sure all your ingredients are at room temperature- especially the butter and eggs.
  2. Pre- heat your oven to 160ºC (140ºC Fan) and line your baking sheet with silicon paper
  3. Place all the ingredients in a bowl and mix until it forms a ball of dough. You can use a food processor or stand mixer but the best way to mix is with your hands as their warmth will combine the ingredients in a way that makes them taste the best. I’ve tried it all ways and by hand always wins- hands down!
  4. This makes quite a lot of dough so I will often knead two balls and freeze one. It will defrost in about 30 mins and it’s always great to have some ready to go. Whether you want to chill or freeze, wrap the dough in clingfilm. Chill in the fridge for at least 30 minutes before rolling out.
  5. Once you are ready to roll out, lightly dust your surface and knead the dough. If it’s really sticky add just a little flour. The dough will soften quickly as you handle it so handle it as little as possible.
  6. For really thin biscuits roll out the dough to a depth of around the size of a coin then cut out your shapes and place on the baking sheet. Bake for 5 minutes then turn the baking sheet around inside the oven so the biscuits bake evenly. Bake for a further 5 minutes. You know they are done when the edges start to brown ever so slightly. Watch them like a hawk if you don’t want them to burn.
  7. Place the cookies on a cooling rack and try to resist eating them hot!

Almond biscuit

 enjoy!

 

 

Squires Kitchen ‘BAKE School’ magazine review

Have you seen this magazine on the shelves yet? I got my hands on the second issue this week and it’s really, really good. I don’t buy many baking magazines – if I started I don’t think I’d stop and what with all the interiors titles I buy for work I’d be drowning in piles and piles of paper!

Squires kitchen, for those of you who don’t know, is a baking shop/school/ haven. It’s based in Farnham in Surrey and has people coming from all over the world to learn how to master the art of decorating cakes and cookies, modelling, sugarcrafting and much, much more. Their baking ingredients and equipment are so readily available the chances are you already have a ton of it in your baking cupboard without even realising it. They have had a fantastic  Wedding magazine for a while but this new ‘Bake school’ is right up my street and so probably yours too.

So what’s in it?

Recipes to start with, and lots and lots of them. Most are by the Squires tutors but there’s also a few experts thrown in for good measure, Mary Berry, Edd Kimber and Carlos Lischetti to name but a few. There are also tons and tons of tips. Really simple things that make a difference to being a successful baker. How to line a cake tin, how to colour icing, how to pipe a cupcake, which nozzle give which effect etc

The features in this issue

Biscuits

There are loads of recipes as well as beautiful decorating ideas from stencilling and embossing to flooding and stained glass effects

Cupcakes

Recipes including very vanilla, triple chocolate and some basic how to’s on piping buttercream to more complex designs. I love the butterfly cupcakes with the iced cookies in them and the cupcakes that really look like roses. They’re incredible.

Cakes

Raspberry Victoria Sponge anyone? Or a pretty layered cake, like the one on the cover? Yes, please!  There are also some dairy free, wheat and gluten cakes as well.

Chocolate

Well what can I say. You will want to make all of these recipes from Mud cake to chocolate chilli cupcakes, Chocolate fondant puddings to chocolate and walnut brownies to name but a few.

Dessert

I love desserts. In fact I nearly love them more than cakes – but don’t tell anyone! This is one chapter that I have folded down the page corners on every page! Swiss Meringues that are so pretty, Eaton Mess Meringue cakes, Mango tart, yum, yum, yum!

Bread

I’ve only recently discovered the fun of baking bread. I have loved making pizza bases this week. They are so much better than shop bought ones. George Thomopoulos, Squires expert bread baker, shares his tried and tested recipes for brown malted loaf, bloomer and rolls and Focaccia – this is what I’m making next.

Also worth checking out ….

  • Susanna Righetto’s sugarcraft flowers. You could sell them in a florists shop they look so real.
  • The interview with Edd Kimber, winner of the first series of The Great British Bake off.
  • Plum chutney and a jam recipe to accompany other recipes.
  • In the kitchen with Carlos Lischetti – this man makes models from modelling clay that are incredible. They are so beautiful you could put them on a shelf as an ornament. They are the epitome of perfect.

Bake school is available from WHSMith, Sainsbury’s and selected newsagents for £5.99 or you can buy it directly from the Squires on line shop, but beware, you’ll come away with a lot more than you bargained for if you let yourself loose in the shop. It’s a treasure trove of baking goodies!

Do you buy baking magazines? Which ones are your favorites and why? I’d love to know what to look out for.

enjoy!

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