Lemon melting moments

image

I was 11 and in primary school when our teacher gave us an assignment, which I’ll never forget!

She took out a bag of lemon sherbets and gave one to all of us in the class. The teacher was very innovative as this was part of an English lesson. Upon her instructions we were told to open the wrapper and have the sherbet and to mentally record the flavours, sensations and the effect it was having on our tongue. We were then told to open our exercise books and write a description of the effect the lemon sherbet had had on our palette.

image

I enjoyed this lesson extremely! Especially as we were treated to a sweet which was tantalising, sweet, sour and the sherbert bounced around on my tongue when the lemon boiled sweet cracked and the bubbling sherbert seeped! It was then that my love for all lemony things had begun.

You will find that I will explore lemon as a main ingredient in many of my recipes as I love it so. These lemon melts are deliciously soft and crumbly. With the lemon icing sandwiching the cookies together for a sweet treat, that goes wonderfully with a lovely cup of tea!

This great recipe is at: ~
all recipes melting moments with lemon icing

image

Chocolate & Clementine Cookies

Love orange and chocolate flavours together…Always a favourite in our home!

Shivaay Delights

image

Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol! Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!

Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.

image

I have purposely used less sugar and kept to…

View original post 239 more words

White Chocolate & Coconut Cookies

image

Ok, so we are 4 days into the new year and the baking has already begun. On request of my eldest, might I add! who wanted some cookies and I only had a bite! See I’m trying to be good! As I sit here chomping on a chocolate spread sandwich lol!

image

We made them yesterday, especially for some dear family friends of mine. A family that lived a few doors away from me when I was young and where I spent most of my afternoons after school.

I’ve known the not so little ones anymore since they were tiny. I loved to play with the children and if I was sitting in my bedroom doing my homework, they would both be standing on their swings and calling out for me to come over! I see that sweet image so vividly still x

image

It’s no surprise that both my babies have taken to them and love them as much as I do! I’m sure to share more stories, including my aunt’s food which I loved eating and still can remember fondly!

We had my Mexican lime, courgette and pepper risotto for lunch and it went down a treat

image

It’s my time to now call them over to eat with us as my brothers and I were always having dinner round theres!

INGREDIENTS

75g unsalted butter room temperature
65g dark brown muscovado sugar
1 free range egg
120g self raising flour
1 tsp golden/maple syrup
½ tbsp sunflower oil
40g white chocolate buttons or chunks
35g unsweetened desiccated coconut

METHOD

• Preheat the oven to 180°c/350°f. Lightly grease a baking sheet

• Cream butter and sugar together in a mixer for a few minutes on a slow speed

image

• Add in the egg and mix for 2 minutes

image

• Sift flour in and combine until all comes together, stir in the oil and then the syrup

• Fold in the chocolate and coconut

image

image

• Take half tablespoon dollops of the cookie dough and place on the baking sheet. Keep a little distance between the cookie mixture as they will spread once baked

image

• Bake for 10-15 minutes until nice and golden. The cookies will be soft so cool on the baking sheet

image

image

Cookie Cake Bars! I couldn’t resist!

image

I’m sharing with you all a recipe I constructed recently. A cross between a cookie and a cake bar with a crunchy cinnamon sugar topping ☆
I made a smaller quantity that way I would limit eating a lot. But they were so yummy that in less than 24 hours they mysteriously disappeared lol!

Will be making another batch soon. I enjoyed mine with a chai latte! Pure heaven x

Cinnamon sugar cookie cake bars

INGREDIENTS

125g unsalted softened butter
50g dark muscavado sugar
35g caster sugar
¼ tsp baking powder
½ tsp cinnamon powder
¼ tsp mixed spice
¼ tsp salt
1 free range egg
½ tsp almond extract
125g plain flour
2-3 tbsp milk
Cinnamon sugar-3 tbsp caster sugar + 1 tsp cinnamon powder

image

METHOD

• Preheat oven to 180°c/350°f. Grease a rectangular baking dish

• Cream the butter and both types of sugar until light and fluffy

• Add the baking powder, cinnamon, mixed spice and salt

image

• Stir mixture gently for 2 minutes. Beat in the egg and almond extract

• Sift in the flour slowly and mix until combined

• Transfer the batter into the baking dish and spread to about 1cm thickness

image

• Place in the oven for 20-25 minutes, until sides crisp up a bit and a skewer when poked in to the cake comes out clean

image

• Leave in the dish to cool, sprinkle over the cinnamon sugar when it is warm. Slice into bars when completely cool

image

image

Raisin & Oat Cookies for Santa!

image

So it’s our two boys first proper Christmas, where the eldest now understands that Santa Claus is coming to deliver presents. He is so excited it’s brilliant! And we are ecstatic because he is! We went shopping for food and my nearly 3 year old was singing “We wish you a merry Christmas!” to everyone he saw walking down the shopping aisles! 🙂

So keeping up with festive tradition we have made some soft crumbly cookies for Santa and will be leaving them out for him on Christmas Eve! With a little something special with the cookies!

image

Some frothy milk, with a dusting of sweet cocoa x

We hope you have a wonderful and merry Christmas! Enjoy the festivities and fun with your friends and loved ones! Most of all relish the Food!

See you soon friends! Much love D x

image

INGREDIENTS

75g unsalted butter room temperature
70g dark brown muscovado sugar
1 free range egg
120g self raising flour
1 tsp golden/maple syrup
½ tbsp sunflower oil
60g juicy raisins
25g porridge/medium oats

image

METHOD

• Preheat the oven to 180°c/350°f. Lightly grease a baking sheet

• Cream butter and sugar together in a mixer for a few minutes on a slow speed

• Add in the egg and mix for 2 minutes

• Sift flour in and combine until all comes together, stir in the oil and then the syrup

• Fold in the oats and raisins

• Take half tablespoon dollops of the cookie dough and place on the baking sheet. Keep a little distance between the cookie mixture as they will spread once baked

image

I managed to get 10 medium to big sized cookies and baked 5 per sheet

image

• Bake for 10-15 minutes until nice and golden. The cookies will be soft so cool on the baking sheet

image

image

Chocolate & Clementine Cookies

image

Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol!  Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!

Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.

image

I have purposely used less sugar and kept to sweet clementines in this recipe. You will find that the initial taste will be of delightful cocoa and the texture, crisp on the outside, soft and moist on the inside. The refreshing clementine doesn’t overwhelm the cookie, instead it lingers on your tongue even after having devoured one!

image

INGREDIENTS

200g plain flour
50g self raising flour
½ tsp bicarbonate of soda
½ tsp salt
150g unsalted butter melted
100g dark brown muscavado/soft sugar
100g caster sugar
1 free range egg
1 free range egg yolk
½ tsp vanilla extract
1½ tbsp cocoa powder
2 seedless clementines peeled
40g milk chocolate chips

METHOD

• Preheat oven to 170°c and line a baking tray with greaseproof paper

• Cream together the butter and both types of sugar until combined in a mixer with a steel blade

image

• Add the egg and the yolk and mix, stir in the vanilla extract and cocoa powder

image

• Squeeze the juice of the clementine and blitz the pulp with the cocoa sugar mixture

• Stir in the flour, bicarbonate of salt and salt until just combined

• Scoop one tablespoon full of cookie dough an gently place on the lined baking tray. Leave a few couple of inches between the cookies as they will spread as they are baked

image

• Bake for 15-17 minutes then slowly use a spatula and place cookies on the cooling rack

• Repeat for the rest of the cookie dough

image

image

Crumbly Oat Biscuits

image

“This is a good recipe!” I got told by my baby boy! As he took a big bite!

He’s been going on about cookies for days because of the Cookie Monster. So I dedicated yesterday to making cookies/biscuits.

A recipe where there’s not a lot of prep. Just combining, stirring, patting and baking. I was pleasantly surprised with the snap of the biscuit and its texture is crunchy yet crumbly. I have a whole tin full of sweet delights now! I think my Cookie Monster of a son will be happy and satisfied for some time!

image

INGREDIENTS

225g self-raising flour
200g porridge oats
170g sugar
225g butter/low fat spread
2 tbsp sunflower oil
1 tbsp golden syrup
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, line and grease a baking tray

• Mix the dry flour, oats and sugar in a large bowl

• Melt the butter and golden syrup on a low heat, once melted add the hot water followed by the bicarbonate of soda. Stir through, it will start to fizz and bubble

image

• Gently pour this into the dry ingredients and mix well. Pour in the oil and use your hands to combine everything

image

• Take a little of the biscuit mixture roll into a ball and pat into a disk of 4cm

image

Evenly lay them on the tray as they will expand in width in the oven

image

• Bake for 12-15 minutes until golden brown

image

image

Let them rest for a while on the tray as they will be soft and then transfer onto a cooling rack

• Repeat for the rest of the mixture

Once done, make a cup of tea! You’ve earned a well deserved break and don’t forget the biscuits!

image

Orange glazed star cookies

image

Twinkle, twinkle orange star, how I wonder where you are? Being made by my mummy, being baked, ready for my tummy. Twinkle, twinkle little star, please mummy make lots more , fill my big cookie jar!

Crumbly soft orange glazed sugar cookies, really good for the kids and a great dunking cookie for us with a nice cup of tea!

INGREDIENTS

3 cups flour
1 tsp baking powder
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp vanilla extract
Zest of one orange

Icing glaze
4-6 tbsp icing sugar
juice of ½ a fresh orange

METHOD

• Cream the butter and sugar together, stir in the egg, mix in the vanilla and orange zest

• Slowly add in the flour and baking powder to form a soft crumbly dough. Knead gently until smooth then roll into a ball. Cling film/plastic wrap it and chill in the fridge for 30 minutes

• Preheat the oven to 180°c/350°f/gas mark 4

• Take some dough and roll out onto a clean surface that has been dusted with flour. Roll out to 5-7 mm thickness and then use a star biscuit cutter to form the star cookies.

• Place the stars onto a baking tray pre lined with parchment paper and place the tray into the freezer for 5 minutes this will help retain the cookies shape

• Bake in the oven for 7-8 minutes or until just slightly golden brown in colour. Repeat with the rest of the dough. Cool the cookies on a wire rack

To make the icing ~
• Slowly add the orange juice to the icing sugar until you have a sticky icing glaze which is slightly runny but will set

• Drizzle the glaze onto each star cookie and leave to set

Store in an airtight container and they will keep for a few days

image

Recipe adapted from Make Bake Celebrate

Mocha melts

image

I do like a good cup of mocha coffee and wanted to capture this taste in a melting cookie. A bite size soft crumbly, melt in your mouth moment hit of caffeine followed by a hint of cocoa to give you the emotional comfort of chocolate! A very light biscuit that can be easily had as an after dinner sweet. I was really happy as I feel that it has captured mocha in it’s essence!

INGREDIENTS

200g unsalted butter room temp
1 tbsp instant coffee granules
1 tbsp water
140g plain flour
60g icing sugar
110g corn starch
10g cocoa powder unsweetened

For the frosting

140g icing sugar
3 tbsp unsalted butter room temp
1 tsp vanilla extract
Milk for thinning
Cocoa powder for dusting

METHOD

1. Mix the coffee granules with the water and combine, cream the coffee mixture and butter together well

2. Add the flour, icing sugar, cornstarch and cocoa, mix until a soft dough forms.
Put the dough in the fridge for an hour to firm up

3. Preheat oven to 180ºc/350ºf/gas mark 4. Take a little of the cookie dough and roll into bite size balls, lay them on a lined baking tray, repeat for the all of the dough

image

4. Bake for 11 minutes and set aside to cool on the tray for a few minutes and then delicately remove and place on a cooling rack
image

5. Mix all the icing ingredients and using the milk to thin out to a frosting consistency. Frost each cookie then dust with a little cocoa powder

image

image

image

(Inspired by a recipe on “the view from great island”)

Strawberry heart cookies

image

I found this excellent recipe last February and made them for my toddler for his first Valentine’s day.  The cookies retain the heart shape so well and the jam sits very cosily in its given place.  A crumbly cookie with sticky soft strawberry jam.  I should have waited to post this for Valentines but couldn’t wait to share the love!

By the time my husband came home that Valentine’s evening all the cookies had been consumed by me and my little one!  That I ended up baking a chocolate fudge cake for him the next day for his belated sweet valentine treat! The recipe of that particular chocolate cake will be shared very soon!

Recipe for these moreish heart cookies can be found at http://www.stephsbitebybite.com/2012/01/31/pb-and-j-heartprint-cookies/