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4 1/2 cups plain flour
1/2 cups granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum
Sift the dry ingredients into a bowl.
Make a well in the centre and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the dough, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of walnuts, and cook them in a waffle iron.
Makes 3-4 dozen.
2 egg whites
4oz castor sugar
3.5 oz dessicated coconut
rice paper
Whip the egg whites until very stiff (over the head test is traditional)
fold in the sugar and coconut
drop desert spoonfuls of mix onto baking sheets covered with rice paper. Allow room for spreading.
Bake for 20-25 mins at 150c
1 cup smooth peanut butter
1 cup soft brown sugar (lightly packed)
1 tbl SR flour
1 large egg
Pinch of salt
1 tsp vanilla essence
1 tsp bicarb of soda
3/4 cup chocolate chips (Dark/milk mix is good!)
Mix the peanut butter and sugar together, add the egg, vanilla, salt & bicarb. Finally add the chocolate chips.
Spoon balls on to a greased, lined baking sheet, about walnut size. flatten then a little with a fork, and sprinkle sugar on top for that crispy finish. Bake for 10 minutes at 200c. cool on the tray, then lift to a cooling rack once cool enough to move without crumbling.
I’ve been trying to find a really good sticky recipe. This is the best I’ve got so far- I think the golden syrup helps!
INGREDIENTS
2/3 cup (150ml) melted butter
2 cups (500ml) lightly packed brown sugar
2 eggs
2 tablespoons of golden syrup (flat tablespoon, not piled up)
2 cups (650ml) all-purpose (ie plain) flour
2/3 cup cocoa powder
1 tsp (5ml) baking powder
1 tsp (5ml) baking soda (ie bicarb)
1/4 tsp (1ml or a ‘pinch’) salt
1 1/2 cup chocolate chips- dark, milk & white (mix to taste)
METHOD Serves: –
Preheat oven to /190C.
Mix together melted butter, brown sugar, eggs and syrup. Stir in flour, baking powder, baking soda and salt. Mixture will form into a stiffish dough. Add a tsp of hot water if it won’t come together. Stir in chocolate chips until well distributed throughout the dough.
Roll into balls and put onto the baking sheet. The cookies do spread out a bit as they bake so leave room for this.
Bake for 8 to 10 minutes. Don’t allow them to cook too much. Take them off the sheet whilst still hot, but not so hot you can’t touch the sheet.
Ingredients
125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Method
Preheat the oven to 170°C
Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.
Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates, which you can find at waitrose.com/christmas. Place the shapes onto the lined baking trays and bake, in batches, for 9-10 minutes until light golden brown.
While still warm, and using a skewer or chopstick, make any holes that you will need to hang up the biscuits with ribbon or to make a yuletide garland. If you are decorating your Christmas cake with gingerbread people, make the holes in their arms so that ribbon can be threaded through at a later stage.
When they’re cool, decorate with the icing.
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Shortbread is a Scottish classic biscuit, perfect with a hot chocolate. The trick is to get the texture right, the more corn flour or rice flour you add, the more it crispy crumbly it becomes. Too much corn/rice flour makes it dry and unpleasant, and too little makes it more like a pastry than a biscuit- it becomes difficult to get crisp and light.
There are a couple of recipes below to experiment with- both make good shortbread, but I haven’t hit the ideal yet!
Shortbread I
225g/8oz unsalted butter
75g/3oz caster sugar
350g/12oz plain flour
15g/0.5oz cornflour/riceflour
Cream butter & sugar
Mix in flours
Roll to 5mm/0.25″
180c/350f/gm4 for 20-25mins
Shortbread II
125g butter
55g caster sugar
140g plain flour
40g rice flour
190c for 20 mins
2oz Butter
2oz castor Sugar
2oz golden syrup
2oz Plain Flour
1/2 tsp ground ginger
1tsp lemon juice
put butter sugar & syrup in a pan- melt and mix- but don’t get too hot.
Mix in remaining ingredients
put teaspoons onto a baking tray
bake at 180c for 8 minutes. Once cooked, roll round a wooden spoon handle. Only make 2-3 at a time, they cool too quickly to curl. (If they get too cool, reheat for a minute before rolling.)
Makes 22-ish
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.
50g/2oz Butter
4 tbsp Golden Syrup
50g/2oz Soft Brown Sugar
175g/6oz Self Raising Flour
1 teasp Ground Ginger
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly grease two baking sheets
2. Melt the butter, syrup and sugar together in a large saucepan, cool slightly then sift flour and ginger into the sugar mixture. Mix well.
3. Place walnut size balls of the mixture well apart onto the baking sheet, flatten with the palm of your hand, then bake for 15-20 minutes. Cool on a wire rack.