Sunday, 24 November 2019

Christmas Cookies - Bakes To Love






Cookies make the perfect treat and of course no Christmas is complete with out milk & cookies. Therefore we have compiled a list of easy to bake cookies.. From, gooey American chocolate chip cookies to melty shortbread, we've got a biscuit selection to please everyone.






Ginger nut - Vegan Option


Super crunchy vegan gingersnap cookies. These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice


Ingredients
1/4 cup (56g) Vegan Butter
1 cup (200g) Brown Sugar
1/4 cup (75g) Unsulphured Molasses
1/2 tsp Vanilla Extract
2 cups (250g) All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/4 tsp Allspice
1/4 tsp Ground Cloves
2–3 Tbsp Non-Dairy Milk
1/4 cup (50g) White Sugar (for rolling)

To cook:
Preheat the oven to 350°F (180°C).


Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.


Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.


Add the dry ingredients to the wet and stir in by hand until crumbly.
Add the 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another Tbsp non-dairy milk. Only do this if you really need it though.


Break off roughly tablespoon sized pieces and roll into balls and then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
Place the balls onto a parchment lined baking tray and press down with a fork.
You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.


Bake in the oven for 12 minutes. If you want more soft and chewy then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes. If your cookies are larger in size then bake for up to 15 minutes.


The cookies will be soft when they come out the oven. Allow to cool completely as that is when they will firm up and become crunchy




https://lovingitvegan.com/vegan-gingersnap-cookies/











Chocolate chip (that taste like Millies)

Ingredients
 

2 baking trays
125g Butter

125g Caster Sugar
1 tsp Vanilla extract 

225g Self-Raising Flour 
½ tsp Salt
200g Chocolate chips
1 Egg
Airtight container.


To cook:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.

Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.

Place in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.

These store for about 4 days in an airtight container.


If you love this recipe, https://www.bakingmad.com/recipe/copycat-millie-s-cookies










Shortbread



The key to making easy shortbread also taste like the best shortbread is to use real butter.

Some recipes do suggest that you can use margarine in place of butter but personally for me, the rich buttery taste of the real thing is what gives this shortbread a more traditional 


Ingredients:
300 g Flour
220 g Butter (Vegan Optional)
55g/2oz Caster Sugar

Flavour tip:
1 tsp. Vanilla Extract
1/2 tsp. Salt

Only 3 ingredients are needed to turn this into shortbread, in 10 minutes to oven to cook! but you can also add a few extras if you want to add to the taste

It’s important to make sure that the shortbread doesn’t cook for too long and turn brown. If it does, it’s cooked for too long, and will be a little hard to munch on; rather than soft and melt in your mouth loveliness.



Make sure the butter is at room temperature and soft to touch. If it is too hard it will too hard to cream in with the sugar. You can use an electric mixer if you want to, but if the butter is soft enough you’ll have no problem creaming it up with a wooden spoon.

Sift the flour into the creamed butter and sugar. (At this point you can add the vanilla extract and salt to add flavour) Gently mix it all together with your hands.

A soft dough should form. If it is too crumbly add a little more butter, conversely, if it is too sticky, add a little flour.

Press the dough into a greased baking tin and press it down with your hands. I like to gently score the slices of the shortbread, as well as use a fork to make some decorative holes on the surface before putting it in the oven.
Once the shortbread has been in for about 10 minutes, take it out – make sure it doesn’t go brown or it will be too hard. Slice up the shortbread while it is still warm and soft, leaving it in the baking tin until it is completely cool. I also sprinkle a little extra caster sugar over the top.



Or if your not a cookie fan and have hardly ever seen the rolling pin. We have discovered an independent, made to order Brownie Baker - Founded by Lydia Morison 


Check them out on instagram @browniebabes



Sincerely Madia & Matilda


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