Classic chocolate chip cookies, with crisp edges and soft middles. This recipe makes about 12 large cookies, so if you want you can reduce the amount in each cookie but then be careful to bake for less time. This recipe can also be doubled.
Ingredients:
Ingredients:
Makes 12 servings
Directions:
Preheat oven to 175 degrees Celsius. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls (no need to flatten or shape in any way) onto ungreased pans, making sure to leave ample room for spreading. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Adapted from Original Recipe
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon hot water
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 2/3 cup chopped walnuts
Preheat oven to 175 degrees Celsius. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls (no need to flatten or shape in any way) onto ungreased pans, making sure to leave ample room for spreading. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Adapted from Original Recipe
Italian-style biscotti, great for dipping in coffee or tea. These biscotti are true to their name; they are cooked twice to ensure they become very crispy. They do take a long time to bake, but they require very little effort to do. You can do variations of this recipe by adding a chocolate drizzle. The recipe calls for roughly chopped almonds, however I did not have any at hand so I skipped those. I also halved my biscotti to have smaller ones.
Ingredients:
Makes about 12 long biscotti
Directions:
Preheat oven to 150 degrees Celsius. Line a baking sheet with parchment paper. Combine dry ingredients and set aside. Whisk the eggs, amaretto, vanilla and anise extracts in the mixer until well blended. Add the dry ingredients and mix until combined. The dough should be thick and sticky at this point, do not add more flour!
Scrape the dough out onto a parchment lined sheet pan. Flour your hands and shape into a long flat loaf, about 10 inches long and 5 inches wide. There is no need to be perfect, just try to get it into the general shape.
Bake into the pre-heated oven until firm and dry, about 50 minutes. Take out of the oven and use a long serrated knife to slice it into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the biscotti are a light golden brown.
Cool the biscotti on a rack, making sure to cool them completely before storing.
Original Recipe
Ingredients:
Makes about 12 long biscotti
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large eggs
- 2 tbsp Amaretto (or 2 tbsp rum with 1 tsp almond extract)
- 1 tsp vanilla extract
- 1 tsp anise extract (optional)
- 1 cup whole almonds, toasted and chopped very roughly
Preheat oven to 150 degrees Celsius. Line a baking sheet with parchment paper. Combine dry ingredients and set aside. Whisk the eggs, amaretto, vanilla and anise extracts in the mixer until well blended. Add the dry ingredients and mix until combined. The dough should be thick and sticky at this point, do not add more flour!
Scrape the dough out onto a parchment lined sheet pan. Flour your hands and shape into a long flat loaf, about 10 inches long and 5 inches wide. There is no need to be perfect, just try to get it into the general shape.
Bake into the pre-heated oven until firm and dry, about 50 minutes. Take out of the oven and use a long serrated knife to slice it into 1/2 inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the biscotti are a light golden brown.
Cool the biscotti on a rack, making sure to cool them completely before storing.
Original Recipe
A wonderful recipe for Christmas!
Ingredients:
Makes 24, 5 inch cookies
Directions:
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add golden syrup, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Preheat oven to 190 degrees Celsius. Grease or line cookie sheets with parchment paper. Roll the dough out to a scant 1/4 inch thick on a floured surface. If the dough is too sticky to handle try chilling the dough then place one portion of the dough between two sheets of parchment paper. Roll out then remove the top sheet of parchment paper and cut out cookies with desired cutter - the ginger bread man is a favourite of course. Cut the shapes (in a puzzle-like way). Then, without moving the dough, put the parchment paper on a baking sheet in the freezer for about ten minutes. The shapes should be much easier to remove to put on a baking tray this way.
Space cookies 1 1/2 inch apart. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
Nutrition Facts:
Calories (kcal): 134.2
Protein: 1.9g
Carbohydrates: 24.3g
Fat: 3.2g
Fiber: 0.5g
Sodium: 94.6mg
Cholesterol: 15.3mg
Adapted from Original Recipe
Ingredients:
Makes 24, 5 inch cookies
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup golden syrup
- 2 tsp vanilla
- 1 tsp finely grated lemon zest (optional)
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add golden syrup, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Preheat oven to 190 degrees Celsius. Grease or line cookie sheets with parchment paper. Roll the dough out to a scant 1/4 inch thick on a floured surface. If the dough is too sticky to handle try chilling the dough then place one portion of the dough between two sheets of parchment paper. Roll out then remove the top sheet of parchment paper and cut out cookies with desired cutter - the ginger bread man is a favourite of course. Cut the shapes (in a puzzle-like way). Then, without moving the dough, put the parchment paper on a baking sheet in the freezer for about ten minutes. The shapes should be much easier to remove to put on a baking tray this way.
Space cookies 1 1/2 inch apart. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
Nutrition Facts:
Calories (kcal): 134.2
Protein: 1.9g
Carbohydrates: 24.3g
Fat: 3.2g
Fiber: 0.5g
Sodium: 94.6mg
Cholesterol: 15.3mg
Adapted from Original Recipe
Do you know those Danish butter biscuits which come in a blue tin? Well these are a VERY good replica of them! :D Adaptions to this recipe include replacing half of the vanilla extract with almond extract, or adding cinnamon or coconuts to the mixture. All equally delicious! When baked you can also dip them in some melted chocolate to decorate.
Ingredients:
Makes about 48 cookies
Directions:
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 160 degrees C. Line your baking sheets with parchment. Roll out the dough about 1/8" thick, cut with cookie cutters and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). It helps to roll out the dough in between cellophane. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Cool for 3 minutes on the tray then move to a cooling rack.
Adapted from Original Recipe
Makes about 48 cookies
- 226g unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 160 degrees C. Line your baking sheets with parchment. Roll out the dough about 1/8" thick, cut with cookie cutters and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). It helps to roll out the dough in between cellophane. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Cool for 3 minutes on the tray then move to a cooling rack.
Adapted from Original Recipe
Sure to please both chocoholics and shortbread fanatics, these biscuits can be left plain or decorated with melted chocolate, which of course was my choice!
Ingredients:
Ingredients:
Makes about 40
Directions:
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well.
Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes.
Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden.
Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".
- 250g butter, softened
- 1 cup icing sugar, sifted
- 1 tsp vanilla essence
- 2 cups plain flour, sifted
- 1/2 cup cocoa, sifted
- 100g milk chocolate, for decorating
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well.
Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes.
Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden.
Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".
I've been craving these beauties for quite a while now XD Fudgy, coconutty, hazelnutty goodness! Mixed up in minutes and cooked in 10 minutes...and they turn out addictively delicious!
Ingredients:
Makes about 24
Directions:
Mix all ingredients in a bowl until well combined. It helps to soften the Nutella for just a couple of seconds in the microwave.
Roll 1 tbsp mixture into balls and bake at 180 degrees C for 10-12 minutes. Allow room for spreading (as can be seen in the photo I did not allow enough). Biscuits will be soft when taken out of the oven but will crisp up as they cool.
Adapted from Original Recipe
Makes about 24
- 1 cup Nutella
- 1 egg
- 1 cup coconut
- 1/2 cup self-raising flour
- 1/2 cup brown sugar
- handful of chopped hazelnuts (about 25g)
Mix all ingredients in a bowl until well combined. It helps to soften the Nutella for just a couple of seconds in the microwave.
Roll 1 tbsp mixture into balls and bake at 180 degrees C for 10-12 minutes. Allow room for spreading (as can be seen in the photo I did not allow enough). Biscuits will be soft when taken out of the oven but will crisp up as they cool.
