Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Breakfast cereal biscuits
A week ago I completed a 12 week low carbohydrate "lifestyle" program. I don't like to exaggerate, but eating meal after meal loaded up with protein, with almonds constantly subbed in to cover for grains, is really the pits. And you can trust me when I say neither cauliflower "rice" nor zucchini "noodles" will never fool a preschool diner. It was with much delight that the family welcomed our old friends wheat, rice and potatoes back to the table. I've been carb binging ever since.
These little biscuits were supposed to be apricot and oat flavoured, but tragically the pantry moths beat me to the oats. (I blame the 12 week porridge hiatus, as well as the Tupperware lady who assured me that there is simply no way a pantry moth can get into super oval modular mate). So I looked around the pantry and decided to try adding some toasted muesli instead. Lucky for me, the moths seem to prefer their oats uncooked, because the biscuits turned out delicious.
Muesli biscuits
1/2 cup butter
1/2 cup rapadura sugar
1 egg, lightly beaten
2 cups plain flour
1 tsp baking powder
2 tbs greek yoghurt
1 cup toasted muesli
Method
Preheat oven to 180 degrees Celsius. Cream the butter and sugar. Add the egg and mix well. If the mixture starts to look a little curdled, add a small amount of the flour and continue mixing until completely incorporated. Sift together the flour and baking powder. Add to the butter mix and stir to form a dough. Add the yoghurt and muesli mix well. Roll into small balls, then press down with a fork. Bake until golden brown.
NOTE: I used Woolworths' Coconut and Macadamia toasted muesli because it has no sultanas. Plus it has the added bonus of tasting like the muesli I ate growing up, back in the day when adding fat and sugar was considered the only way to deal with oats. You can use whatever brand takes your fancy.
Oat biscuits
On Friday afternoon - the last time I checked - there was a full biscuit container in the pantry. Somehow between then and now, a plague of locusts descended on the box and ate the lot. It must have been locusts; there's no way three small boys could go through an entire biscuit box in approximately 24 hours.
This afternoon, we reached crisis situation, when the smallest one desperately needed a biscuit - "I'm not hungry for fruit!" - and there were none to be found. Lucky for all, I was able to provide biscuits within the hour.
Following is a foundation recipe. It's quite plain, so I added a packet of caramel chips. Too sweet for me, but the small one and the man of the house were both impressed. Next time I'll be adding dried fruit. Grab a glass of milk and see what you think.
Rolled oat biscuits
2/3 cup butter
3/4 cup sugar
1 egg
1/2 tsp vanilla essence
1 cup plain flour
1/2 tsp baking powder
2 cups rolled oats
Method
Preheat the oven to 180 Celsius. Cream the butter and sugar. Add the egg and beat well to combine. Stir through the vanilla essence. Sift together the flour and baking powder. Add to the butter mixture. Stir through the oats and any added agreements (chocolate chips, nuts, dried fruit).
Line a baking sheet with baking paper. Roll the biscuit mix into small balls. Place on the baking sheet and cook until golden brown - around 15 to 20 minutes.
Makes 45.
C is for cookie
Winter time brings out the baker in me, especially when it's cold and wet outside. Since I've been doing so much cake decorating, I'm almost sick of cake. So, the past two weekends I've made biscuits instead. Today's effort comes from the back of the Hershey's Cinnamon Chips packet, translated into Australian and changed just a little bit to add stuff we like and discard the stuff we don't. They spread a long way and make a thin, crispy biscuit. Keep your spoonfuls on the small side to avoid ending up with monster cookies.
2 cups butter
1 cup brown sugar
1/3 cup white sugar
2 eggs
1 tspn vanilla bean paste
1 1/2 cups plain flour
1 tspn bicarbonate of soda
2 1/2 cups rolled oats
3/4 cup dried apple, roughly chopped
1 x 240g packet cinnamon chips
Oatmeal Cinnamon Chip Cookies
2 cups butter
1 cup brown sugar
1/3 cup white sugar
2 eggs
1 tspn vanilla bean paste
1 1/2 cups plain flour
1 tspn bicarbonate of soda
2 1/2 cups rolled oats
3/4 cup dried apple, roughly chopped
1 x 240g packet cinnamon chips
Method
Preheat oven to 180 C. Line a biscuit sheet with baking paper. Cream the butter and sugars together until light and fluffy. Add eggs, one at a time, beating well to combine. Add vanilla and mix through. Sift together flour and bicarb soda. Add to butter mix and continue mixing. Stir through apple and cinnamon chips. Drop teaspoons of mixture onto lined baking tray. Cook 10 - 15 minutes until golden brown.
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