Snickerdoodles

snicker

Miss S and I went shopping recently and stopped for sustenance at a Mrs Fields Cookie outlet. It is a well known fact that I intensely dislike shopping and go as infrequently as I can get away with, but I don’t complain as much if there is a food treat somewhere during the excursion.

Anyway, we tried a mixture of cookies, including Snickerdoodles. I liked them enough to find a recipe and make them as soon as we got home. Next time I make this recipe though, I will leave out the nutmeg as it was slightly overpowering.

125gm butter

1/2 teaspoon vanilla extract

1/4 Cup brown sugar

1/2 Cup caster sugar

1 egg

1 and 1/3 Cups plain flour

1/2 teaspoon bi-carb soda

1/4 teaspoon nutmeg

1/2 tablespoon caster sugar (extra)

1 teaspoon cinnamon

Cream the butter, vanilla extract and sugar, then lightly beat the egg into the mixture.

Stir in the flour, bi-carb soda and nutmeg (if you’re using this). Cover the mixture and refrigerate for 30 minutes.

Place the extra sugar and cinnamon into a small bowl.

Roll teaspoons of mixture onto a ball, then roll in the cinnamon mixture to completely cover the balls. Spread the balls on an oven tray (don’t forget, baking paper is your best friend when it comes to washing up afterwards) and bake for 12 to 15 minutes at 160 degrees Celsius.

Cool the biscuits on the tray.

Mrs Fields Cookies are lovely, but can someone who likes shopping please bring me some back next time they go?

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Butterscotch Crunch Biscuits

butterscotchButterscotch Crunch Biscuits are very easy to make and best of all, are another of those great recipes where I always have all of the ingredients already in the pantry.

The magic ingredient for these biscuits are Rice Bubbles, which we always have in the house so I can make Date Slice for Honey-Bunny.

This recipe makes around 30 biscuits (as always, with a bit left over for me to eat some of the dough before it is cooked – yum!)

125gm butter

1 Cup brown sugar

pinch of salt

1 tspn vanilla extract

1 egg

1 1/2 Cups self raising flour

1/2 Cup Rice Bubbles

Cream the butter and sugar, then mix in the salt, vanilla extract and the egg.

Mix in the flour, followed by the Rice Bubbles. Once mixed in, knead the mixture to make it smooth.

Roll the mixture into teaspoon sized balls and place them on a lined baking tray. Flatten them with a fork in a criss cross method.

Bake for 12 to 15 minutes at 160 degrees Celsius.

Reverse Chocolate Biscuits with White Chocolate Chips

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The first time I made Reverse Chocolate Biscuits with White Chocolate Chips, a member of the family who will remain nameless asked me where I bought them. Before tasting these, Nameless turned up his nose at home made goodies, preferring mass produced biscuits from the supermarket. Now Nameless is a convert to all things baked at home and often pops a few of these biscuits into his lunchbox for a treat.

125 gm butter

1/2 C brown sugar

1/3 C caster sugar

1 egg

1 tspn vanilla extract

1 and a half C self raising flour

1/2 C cocoa

3/4 C white chocolate chips

1 Tblspn milk

Cream the butter and sugars together and then beat in the vanilla extract and the egg.

Fold in the flour and cocoa using a metal spoon, then mix in the chocolate chips and milk.

Roll the mixture into teaspoon sized balls, then bake at 160.C for approximately 12 to 15 minutes. Let the biscuits cool on the tray for a few minutes before moving to a wire rack.

Makes about 40 biscuits.

Brandy Snaps

Watching contestants make Brandy Snaps on The Great Australian Bake Off last year inspired me to give them another go myself. The last time I made Brandy Snaps (or should say, tried making them) as a child, mine were a messy failure.

Growing up, Mum let my siblings and I have the run of the kitchen and we regularly baked cakes, biscuits and confectionery. We spent hours flicking through Mum’s recipe books, which were mostly fundraiser cookbooks from local schools, a few Australian Womens Weekly cookbooks and Mum’s recipe clippings from the newspaper, looking for nice things to make the family for afternoon tea on the weekends or school holidays. Once our recipe had been chosen, we ran it by Mum and then we would be off, measuring, mixing and cooking (leaving the dishes in the sink for Mum, who always washed up later while the culprit dried).

The first time I made Brandy Snaps I burned most, couldn’t manage to roll the good ones, and spent the next thirty years buying them from bakeries. After watching the contestants on the GABO successfully bake Brandy Snaps, I summoned my courage, gathered the ingredients and baked. Yum. Not to mention easier than expected. Just make sure before you start cooking that your wooden spoons have round handles.

50 gm butter
1/3 C brown sugar
1/4 C golden syrup
1/3 C plain flour
1 tspn ground ginger

300 ml thickened cream
1 Tblspn icing sugar
1 tspn vanilla extract
1 tspn brandy (optional)

Place the butter, bown sugar and golden syrup into a heavy saucepan and stir over a low heat until the sugar dissolves. Don’t let the mixture simmer or boil (if it does, throw the mixture away and start again, as they won’t work).
Take the mixture off the stove and cool for a few minutes before mixing in the sifted flour and ground ginger.

Drop two large teaspoons of mixture onto oven trays (you could grease the trays, but I prefer to use baking paper) leaving loads of room around each because the mixture will spread like a rash all over the tray.

Cook the Brandy Snaps in the oven at 180.C for approximately seven minutes and then start watching them like a hawk, because they need to come out of the oven before they start changing colour. When the biscuits are ready, they will be thin and lacy.

Slide the Brandy Snaps, baking paper and all off the tray and onto a wire rack as soon as possible, as the Brandy Snaps will continue to cook on the hot tray out of the oven. After about 45 seconds the biscuits will be cool enough to handle and you can roll them around your wooden spoon handles. Let them cool for a few minutes wrapped around the handles before sliding them onto the wire rack.

Whip the cream, icing sugar and vanilla together and stir in the brandy once the cream is thick. Use a pipe to fill the brandy snaps with cream.

Plan B (which is much easier than rolling the biscuits around wooden spoon handles) is to make Brandy Snap Baskets. Just drape the hot Brandy Snaps over an upturned drinking glass to mould a basket. Baskets are also much easier to fill with cream than the traditional rolled Brandy Snaps.

Milo Biscuits

This recipe came from a fund raising cookbook put together by the Salvation Army Home League in my grandmother’s town almost thirty years ago.

Nana C had been brought up in the Church of England in an area and time where people didn’t usually marry out of their own religion. The family story is that as a child, Nana told her mother she was going to marry a black haired boy who she met on her first day of school.

The black haired boy was Pa, and he was a Catholic. Nana converted to Catholicism when she and Pa married, but continued to attend church services, flower shows, balls and anything else that was going with both the Anglicans and the Catholics. Nana also attended events put on by other religious denominations around town and in later life, added the Salvation Army’s entertainments to her regular mix of outings. 

1 egg

1 C self raising flour

3/4 C sugar

2 Tblspns Milo

125 gm melted butter

Beat the egg and sugar together in a large bowl, then mix in the flour and Milo, then the melted butter.

Roll into teaspoon sized balls and place on oven tray, leaving room for biscuits to spread out, otherwise you will end up with one enormous biscuit.

Bake at 170.C for approximately 10 to 12 minutes. Let the biscuits cool on the tray for a few minutes before moving to a wire rack.

Makes about 30 biscuits. 

 

White Chocolate and Ginger Biscuits

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A discount confectionery shop recently opened at my local shops. The stock changes all the time, so if you see a product you want, you need to grab it then and there as it may not be available the next time you shop.

A couple of months ago the shop was selling 230 gram packets of Cadbury White Chocolate Baking Chips for $1. The chocolate chips were almost out of date, but as chocolate doesn’t really go off I bought ten packs, and have been making biscuits almost constantly since then. I adapted the recipe from the packet to create these.

125 gm butter

1/2 C brown sugar

1/3 C caster sugar

1 egg

1 tspn vanilla extract

1 and a 1/2 C self raising flour

1/2 C white chocolate chips

60 gm chopped glace ginger

Cream the butter and sugars together and then beat in the vanilla extract and the egg.

Fold in the flour using a metal spoon, then mix in the chocolate chips and ginger.

Roll the mixture into teaspoon sized balls, then bake at 160.C for approximately 12 to 15 minutes. Let the biscuits cool on the tray for a few minutes before moving to a wire rack.

Makes about 40 biscuits.