Strawberry Oat Crumble Cookies

I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon. 

 

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

 

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (halve if using table salt)

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

100g/4oz Rolled Oats – not quick cook

175g/6oz Plain White Flour

90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

  • First of all line 2 large baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
  • Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
  • Next add the rolled oats.
  • Using a sharp knife chop the baked strawberries in half.
  • Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
FF Strawberry Oat Crumble Cookies
Making the strawberry and oat cookie dough
  • Using a spoon mix the cookie dough together.
  • Place the cookie in the fridge for half an hour to chill and firm up.

Shaping the cookies

  • Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
  • Gently press down with your fingers to flatten the dough ball.
  • Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
FF Strawberry Oat Crumble Cookies
Shaping the cookies

Baking the cookies

  • Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
  • As soon as the cookies are baked remove from the oven.
  • Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
  • Check the underside of the cookie is golden.
FF Strawberry Oat Crumble Cookies
The baked cookies.

Leave the cookies to cool before serving.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!

Once cooled store the cookies in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:

Walnut Chocolate Chunk Cookies 

FF Strawberry Oat Crumble Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies 

FF Strawberry Oat Crumble Cookies
Cherry Bakewell Cookies

Oat Chocolate Chip Cookies 

FF Strawberry Oat Crumble Cookies
Oat Chocolate Chip Cookies

I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

175g/6oz Unsalted Butter very soft

100g/4oz Caster Sugar

200g/7oz Light Brown Muscavado Sugar

1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1 Whole Large Free Range Egg plus 1 Egg Yolk

175g/6oz Plain White Flour

75g/3oz Good Quality Cocoa Powder – I use Callebaut

1/2 tsp Bicarbonate of Soda

200g/7oz White Chocolate Chips

200g/7oz Milk or Dark Chocolate Chips

Method: Preheat oven to 180C/160C fan, 325F, gas mark 3

  • First of all, line 2 large baking trays with baking parchment.
  • Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
  • Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
  • Whisk the butter, sugar and salt together until smooth, pale and creamy.
  • Add the whole egg and extra yolk, plus the vanilla extract.
  • Whisk the ingredients together until fully combined.
  • Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
  • Add all of the chocolate chips to the bowl.
FF Bakery Style Soft Triple Chocolate Cookies
Making triple chocolate cookie dough.
  • Stir all of the ingredients together with a spoon until they are just combined.
  • Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
  • Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
  • Repeat with the second baking tray.
  • Place the baking trays in the middle and lower part of the oven.
  • Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
  • During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.
FF Bakery Style Soft Triple Chocolate Cookies
Portioning and baking the cookies.
  • Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
  • Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
  • Continue until all of the cookies are baked.
FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:

Sour Cherry Chocolate Chip Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Sour Cherry Chocolate Chip Cookies

Oat Chocolate Chip Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Caramac Caramel Cookies

There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Double Chocolate Nut Spelt Cookies

Cookies and biscuits are a food group all of there own, here at home. Everyday is started with a cup of tea and a cookie. A tradition started by my Grandad ever since I was a little girl. And something that has been carried on with our children. Each of us have our personal favourites, however we all agree that these Double Chocolate Nut Spelt Cookies are perfectly delicious.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

White spelt flour has a slight nutty flavour to it that is accented in these cookies with the addition of toasted hazelnuts. While white chocolate chunks provide pockets of sweetness in the dark chocolate. Also finished with a white chocolate drizzle, giving each cookie that extra special touch. Resulting in a perfectly flavoured, nutty chocolate cookie that satisfies any Cookie Monster craving.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Since these cookies are not only delicious but also easy to make, why not bake a double batch and give some away? A gift of freshly baked cookies would surely be very welcome. A new mum and dad, sleep deprived with their first baby, or elderly neighbours that don’t get out very often. It isn’t hard to find people that would love to receive a surprise cookie hamper.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Recipe: Double Chocolate Nut Spelt Cookies makes 24-28

150g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt – I use Maldon

225g/8oz Dark Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz White Spelt Flour – I use Craggs and Co.

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

200g/7oz White Chocolate for melting

Method: Preheat the oven to 160C/140C fan, 325F gas mark 3

  • First of all, line 2 or 3 large baking trays with baking parchment.
  • Place the butter, sugar and salt into a bowl and whisk together until pale and creamy.
  • Next add the egg and vanilla extract. Whisk together until combined.
  • Sift the spelt flour, cocoa and bicarbonate of soda into the same bowl.
  • Add in the chopped, roasted hazelnuts and white chocolate chunks.
  • Mix everything together until just combined.
FF Double Chocolate Nut Spelt Cookies
Preparing the cookie batter.
  • Using a one inch/5cm ice cream scoop, portion each cookie and place on to a parchment lined tray.
  • Space each cookie well apart. Press down with clean hands to slightly flatten each cookie.
  • Place the baking trays into the oven and bake for 20 minutes exactly.
FF Double Chocolate Nut Spelt Cookies
Portioning, shaping and baking the cookies.
  • Once baked remove the baking trays from the oven.
  • Leave the cookies to cool for 5 minutes on the trays before transferring to a cooling rack.
  • While the first batch of cookies are cooling, scoop and bake the rest.
  • Chop the white chocolate into small pieces and place into a heatproof, microwaveable bowl. Heat on medium power for 30 second bursts, stirring after each heating session. As soon as the chocolate starts to melt remove the bowl from the microwave and stir until completely melted.
  • Spoon the melted chocolate into a small piping bag.
  • Snip off the end, leaving a small hole. Pipe white chocolate zig zags across each cookie.
FF Double Chocolate Nut Spelt Cookies
Decorating the Double Chocolate Nut Spelt Cookies.
  • Once all of the cookies have been decorated, set them aside to allow the chocolate to set.
FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

As soon as the white chocolate drizzle has set these cookies are ready to be served.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Double Chocolate Nut Spelt Cookies then you may also like these:

Almond Cacao Nib Shortbread Bars

FF Double Chocolate Nut Spelt Cookies
Almond Cacao Nib Shortbread Bars

Chocolate Fudge Double Hazelnut Brownies

FF Double Chocolate Nut Spelt Cookies
Chocolate Fudge Double Hazelnut Brownies

Cherry Bakewell Cookies

FF Double Chocolate Nut Spelt Cookies
Cherry Bakewell Cookies

 

Baking for others is such a rewarding experience. Especially when you know that the gift will be lovingly received. Some people may be too proud to ask for help, yet stopping by, having a chat and handing over a food gift can break down many barriers. Simply knowing that they have been thought about may brighten someone’s day more than you or I could ever know. One thing I am sure of is this,  I have never had a well intended food gift turned down.

Whatever you are making, baking and creating, have fun prepping your feast and remember, food always tastes better when shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Rolo Chocolate Cookies

Ooh I am so excited to share this recipe with you. I may, have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.

R Rolo Chocolate Cookies
Rolo Chocolate Cookies soft and chewy bites of chocolate heaven.

Since I have been wanting to make these cookies for absolutely ages, I  finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus Bundt Cake.

Homebaked Cookies

While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!

R Rolo Chocolate Cookies
Rolo Chocolate Cookies unbelievably good.

Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!

The difference being that I know exactly what has gone into these cookies and their smell as they are baking. As you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.

R Rolo Chocolate Cookies
Rolo Chocolate Cookies they really are as good as they look!

Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.

Chewy, ooey and gooey.

Yep I know that sounds like cartoon characters 😉.

If you like chocolate cookies, then you’ll love these Rolo Chocolate Cookies.

Recipe: Rolo Chocolate Cookies makes 18-20

225g/8oz Soft Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter- at room temperature

1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract

1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk

50g/2oz Cocoa Powder

225g/8oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!

Method: Preheat the oven to 170C/150C fan, gas mark 3

  • First of all place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.
R Rolo Chocolate Cookies
This is how pale you need the whipped eggs, butter and sugar to be.
  • Sift in the cocoa, flour and bicarb. into the bowl.
  • Add 4 packets of Rolos.
R Rolo Chocolate Cookies
Everything in the bowl ready to become Rolo Chocolate Cookies!!
  • Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
  • Line 3 baking trays with baking parchment.
  • Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
R Rolo Chocolate Cookies
Top each mound of cookie dough with an extra Rolo.
  • Bake the cookies in the centre of the oven for exactly 15 minutes.
  • The cookies will still be very soft after the baking time has elapsed.
  • As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.
R Rolo Chocolate Cookies
Rolo Chocolate Cookies cooling on the baking parchment lined trays.

Cookie love

Once cooled store the Rolo Chocolate Cookies in an airtight container. Separate each layer with baking parchment. These cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.

I tell you this from experience 😉.

R Rolo Chocolate Cookies
Rolo Chocolate Cookies a delicious combination of chocolate and caramel in a cookie.

If you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.

If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!

In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!

Can you keep chocolate in the house without it constantly ‘calling to you’?

If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:

Chocolate Monster Mini Egg Cookies

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Cherry Bakewell Cookies

R Cherry Bakewell Cookies
Cherry Bakewell Cookies if you fancy a change from chocolate?

Bakery Style Soft Triple Chocolate Cookies 

FF Rolo Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. I enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.

Whatever you are making or baking, have fun and remember food always tastes better when it is shared.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

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Chocolate Monster Mini Egg Cookies

With Easter fast approaching I decided to take advantage of the range of chocolate eggs available and bake with some. These Chocolate Monster Mini Egg Cookies are the perfect large cookie. Soft, chewy, buttery cookies with whole Smartie mini eggs baked into the batter.

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for Easter sharing.

I am thoroughly enjoying the lead up to Easter this year. Last year I was unwell and in hospital over Easter, see Living With Seizures which really sucked. Now, although I still have seizures every day, at least I am at home, with my family.

Baking up a treat

Baking these Chocolate Monster Mini Egg Cookies is a great way to share with our children, nephews, nieces, family and friends. I love seeing the excited look of anticipation. What has mummy baked today. In spite of my health issues, it gives me real joy to see the pleasure a treat brings to someone else.

Smartie Chocolate Monster Mini Egg Cookies
Watch out, these Chocolate Monster Mini Egg Cookies are very tempting!

As well as these delicious cookies, Smartie mini eggs have also made there way into Chocolate Mini Egg Brownies so I am definitely feeling the mini egg love this Easter!

I absolutely love Cadburys mini eggs and may well have polished of a packet or three whilst in hospital last year! They will feature in a recipe I have planned, but the colours of the Smartie mini eggs really grabbed my attention. What I also love is that they keep their shape whilst baking, yet soften a little. This combination works beautifully in this cookie recipe.

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

If you are a regular reader of this blog, you will know that I am a self confessed Cookie Monster. I find no shame in admitting this. However, you should know this recipe makes 12 Chocolate Monster Mini Egg Cookies. Absolutely perfect for cookie lovers like me!

Mindful of moderation

These are most definitely not a one bite and they’re gone cookie. In fact I had one for my lunch today with a hot cup of tea and I have to say, I was one very happy bunny (see the Easter pun there 😉).

Obviously these are intended as a treat and that’s part of the reason I give so much of my baking away. It wouldn’t be very healthy if we ate all of every batch of say Marshmallow Frosted Mango Cupcakes that I bake.

So by sharing the love, I also share the calories, that are balanced out in our home with lots of fruit and vegetables.

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Recipe: Makes 12 Chocolate Monster Mini Egg Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

2 Packets Smartie Mini Eggs (2x100g)

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F

Making the cookie dough

  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
Smartie Monster Mini Egg Cookies
This is how light and fluffy the mixture should look now.
  • Sift in the flour, bicarb. and salt.
  • Add both packets of Smartie mini eggs
  • Fold all the ingredients together until you have uniform cookie dough.

Shaping the cookies

  • Using an ice cream scoop, scoop mounds of cookie dough onto baking parchment lined baking trays.
Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookie dough mounds.
  • I place 4 scoops per baking tray as these cookies do spread.
  • With clean damp hands, use your fingers to press down and flatten the mounds.
Smartie Chocolate Monster Mini Egg Cookies
These cookies are ready for the oven!

Baking the cookies

  • Place the cookies in the preheated oven and bake for exactly 15 minutes.
  • Once baked the cookies will be golden but still very soft. Remove from the oven and let the cookies cool completely on the baking tray. The cookies harden on cooling.
  • When cold store in an airtight container for up to 5 days. There is no way that they ever last that long in our house!!
Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies

These Chocolate Monster Mini Egg Cookies are utterly irresistible and so satisfying to eat, due to their size.

They are sure to be a hit with whoever you share them with and once Easter has passed, I’m sure they would be perfect, made using the cookie dough, with Smarties added to them.

Do you have a favourite Easter recipe?

If you have enjoyed making these Chocolate Monster Mini Egg Cookies here are some more cookie recipes:

Cheer Up Chocolate Chip Cookies

Smartie Cheer Up Chocolate Chip Cookies
Cheer Up Chocolate Chip Cookies

Cherry Bakewell Cookies

Smartie Cherry Bakewell Cookies
Cherry Bakewell Cookies

Walnut Fig Oat Cookies

Smartie Walnute Fig Cookies
Walnut Fig Cookies

If you make any of these, or my other recipes I’d love to know how you get on. Please leave a comment and/or post a photo on Twitter/Instagram? I love seeing your makes and bakes.

Wishing you all a very happy and healthy Easter.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Also entered for the month of March Simply Eggcellent over at Belleau Kitchen

simply eggcellent linky

 

 

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Lemon Shortbread Cookies

Hi, I’ve done it!! I’ve managed to make  Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!

Lemon Shortbread Cookies - perfect on their own, or with a cup of tea!
Lemon Shortbread Cookies – perfect on their own, or with a cup of tea!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???

These are so delicious, my favourite Lemon Shortbread Cookies!
These are so delicious, my favourite Lemon Shortbread Cookies!

 

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies - my favourite!
Lemon Shortbread Cookies – my favourite!

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1 Large Egg Yolk – free range

1tsp Vanilla Extract – I use Nielsen-Massey 

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt

300g/10oz Plain White Flour

Extra Sugar for sprinkling

Method :

Whisk the sugar and butter together until light and fluffy.

Add the room temp egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.
Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Tip: if you wipe your worktop/board with a damp, clean cloth, the cling film will lay flat and stay in place!

 

These cookie dough logs need to be refrigerated until firm - approx 1 hour.
These cookie dough logs need to be refrigerated until firm – approx 1 hour

 

When firm, slice the log into individual rounds.
When firm, slice the log into individual rounds.

When ready to bake preheat the oven to 175C/160C fan.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.
Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.

 

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set (cooking time will be slightly longer, if you’ve cut the dough rounds thicker – my first batch took 18 mins!).

Remove from the oven, when cooked and then sprinkle a little more sugar over the cookies (I use granulated sugar for sprinkling).

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These Lemon Shortbread Cookies actually improve on keeping, in an airtight container, if you can wait.

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

If you have enjoyed this recipe for Lemon Shortbread Cookies you may also like these:

Cranberry Oat Cookies 

FF Lemon Shortbread Cookies
Cranberry Oat Cookies

Blueberry Lemon Shortbread Cake Bars

FF Lemon Shortbread Cookies
Blueberry Lemon Shortbread Cake Bars

Lemon Drizzle Cake Bars

FF Lemon Shortbread Cookies
Lemon Drizzle Cake Bars

 

An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

Do you like to bake and share? I’d love to hear your stories.

Keep smiling, Sammie x.

 

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Apricot Oat Crumble Cookies

Hello, how are you today?  If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference?)!  This recipe for Apricot Oat Crumble Cookies started forming in my brain last week – but I was out of oats.  Also I am very glad I ordered some with my shopping because these Cookies are scrumptiously delicious.

FF Apricot Oat Crumble Cookies
Apricot Oat Crumble Cookies

I like to play around with textures as well as tastes and with these Crumbly Oaty Cookies you also get nice nuggets of Apricot which have a lovely chewy texture.  The addition of Demerera sugar also adds a very slight toffee taste and extra crunch.  So all good then!

The first batch of Apricot Oat Crumble Cookies were made and baked.  My special friend and chief taste tester agreed to the arduous task of tasting them – it’s a tough job, but she manages!!!  They were given a thumbs up!! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you.  Well that’s my theory anyhow!

Recipe: Apricot Oat Crumble Cookies make approximately 20

50g/2oz  Demerera Sugar

75g/3oz  Caster Sugar

225g/8oz  Unsalted Butter – at room temperature

1 Large Free Range Egg Yolk

1tsp  Vanilla Extract – I use Nielsen-Massey

1/8tsp Salt – I use Kosher

100g/4oz Dried Apricots

100g/4oz  Ordinary Rolled Porridge Oats (not quick cook)

175g/6oz  Plain White Flour

Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the cookie batter:

First of all, in a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten.

The whisked butter and sugars. The Demerara sugar gives the mixture more colour.
The whisked butter and sugars. The Demerara sugar gives the mixture more colour.

Add the egg yolk, vanilla extract and salt to the mixture and beat in well.  Take the dried Apricots and chop them roughly into small 1/2cm pieces.  You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.

Here's a pic of how I chopped the apricots!
Here’s a pic of how I chopped the apricots!

Into the bowl add the oats, flour and place the chopped apricots on top.  Mix together until just combined.

Placing the chopped apricots in top of the flour helps to stop them all clumping together.
Placing the chopped apricots in top of the flour helps to stop them all clumping together.

Shaping the cookies:

Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!

Note : Unless you are confident that your baking trays are non stick, it’s best to line them with baking parchment paper.

Lightly press down on the dough balls, to flatten them into an even round shape.

Baking the cookies:

Place the baking trays in the oven and bake for 15-25 minutes until golden brown on the bottom (see photo).  Again the cooking time will depend on the size and thickness of your cookies.

Note the underside is much deeper in colour than the top.
Note the underside is much deeper in colour than the top.

If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes.  The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!

When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside.  Leave the cookies to cool completely on the baking tray.

FF Apricot Oat Crumble Cookies
Apricot Oat Crumble Cookies

While cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages.  Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax.  Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).

If you have enjoyed this recipe for Apricot Oat Crumble Cookies you may also like these:

Extreme Chocolate Cookies 

FF Apricot Oat Crumble Cookies
Extreme Chocolate Cookies

Cherry Bakewell Cookies 

FF Apricot Oat Crumble Cookies
Cherry Bakewell Cookies

Sour Cherry Chocolate Chip Cookies 

FF Apricot Oat Crumble Cookies
Sour Cherry Chocolate Chip Cookies

 

Enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies.  Have fun catching up and sharing in each other’s news. Because one of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!

I know, because my sister – who is the best sis in the world – took time out of her day for me today.  Thanks babes, love you with all my heart xx.

Sammie x

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Super Easy Shortbread Cookies.

Hello again. I’m really enjoying this blogging lark, I hope you are enjoying my thoughts and recipes too? Please leave a comment if you try any. I’d love to hear how you got on. So today let me bring you my Super Easy Shortbread Cookies.

FF Super Easy Shortbread Cookies
Super Easy Shortbread Cookies

Today is the day…..all the children back at school. My mind is buzzing with all the possibilities that today holds! All the things I put off during the summer holidays  to spend time with our 11, 13 and 15 year old children.

I love having them home, they all get along pretty well (not bad for 2 older girls and my boy) and I shall miss their music/chatter/mess… Well maybe not the mess. But they do fill our home with energy and fun. Still tomorrow is the weekend, so today I shall enjoy the peace knowing chaos is only a day away.

FF Super Easy Shortbread Cookies
Super Easy Shortbread Cookies

Hmmm there’s jam to be made, not really in the mood for that, tidying – but it’ll only need doing again on Monday. Cookies! I have nothing really against shop bought biccies but you really can’t beat homemade and these are a doddle.

You will need:

2 x baking sheets with parchment paper on them.

Cling film (I’ll explain later)

Make sure all your ingredients are at room temperature : it really makes a difference.

Recipe: Super Easy Shortbread Cookies makes 20-24

150g/5 oz Caster Sugar (plus 2 tsp for sprinkling on top)

1/4 tsp Salt

225g/8 oz Unsalted Butter

1 tsp Vanilla Bean Paste, or 1 tsp Vanilla Extract – I use Nielsen-Massey 

1 Large Free Range Egg Yolk – the white can be frozen for up to one month, perfect for Pavlova

225g/8 oz Plain White Flour

50g/2 oz Corn Flour – corn starch

Method:

  • Place butter, sugar and salt into a large bowl.
  • Whisk or beat (using a wooden spoon) together until the mixture is very pale yellow.
  • Now mix in the egg yolk and vanilla paste/extract.
  • Sift in the flour and corn flour.
  • Mix thoroughly, but gently until all the ingredients are combined.
  • Now take a big, deep breath. The smell is scrummy and will help you recognise later when the Super Easy Shortbread Cookies are nearly cooked!
FF Super Easy Shortbread Cookies
Making the cookie dough.
  • Set the mixture to one side so that you have a clear work top in front of you. You will need a clear space in front of you. Wipe this space with a clean, slightly wet, dish cloth.
  • Taking the clung film unwrap about 12 inches (30cm) lay it over the damp work surface as you do so. Magically the cling will lay flat and not become a tangled mess!
  • Place half of your cookie dough on the cling film in a rough log shape.
  • Using your hands and the cling mould the dough into a log, with a diameter of approx 1 1/2″ (7cm)
  • Wrap tightly making sure the cookie dough is as even as possible along the log.
  • Carefully transfer this to the fridge laying it on a flat surface (the dough will still be quite squishy – I usually lay it lengthways across my palm).
  • Repeat this process with the rest of the cookie dough. Leave the dough to rest and harden up for at least 2-3 hours.
FF Super Easy Shortbread Cookies
Creating the cookie dough log, chilling and slicing the cookies.
  • Preheat oven to 180C/160C fan, 350F, gas mark 4, just before you remove the cookie dough log from the fridge.
  • Remove 1 log from the fridge and leave to warm slightly for 5 minutes (I find leaving it for this time makes the dough easier to cut and not crack).
  • Using a sharp knife cut regular discs approx 1/4″ (1/2cm) wide.
  • You should end up with 10-12 cookie discs.
  • Place these on the parchment paper lined baking sheets, making sure there is at least 1″/2.5cm gap each way between the discs.
  • Sprinkle each cookie with a little sugar.
  • Place the baking trays in the centre and lower part of the oven
  • Bake the Super Easy Shortbread Cookies for 14-17 minutes. When baked they are a light golden colour.
FF Super Easy Shortbread Cookies
Super Easy Shortbread Cookies
  • When you start to smell the scrumptious buttery, vanilla smell it’s time to check on your cookies. DON’T PROD THEM – however tempting! They will still be soft and firm up on cooling. These cookies are cooked when they turn a light golden colour. Remove from the oven, careful they are hot!
  • Leave the cookies on the baking tray to cool completely.
FF Super Easy Shortbread Cookies
Super Easy Shortbread Cookies
  • The sprinkle of sugar added just before baking gives the cookies a sparkling sheen once baked.

Pop the kettle on and try one, just to make sure they’re good. These cookies travel well and I like to pop some in cellophane bags tied with pretty ribbon and pass them on to friends andfamily. They are also scrummy when shared with a close friend over a cuppa and a heart to heart chat.

If you have enjoyed this recipe for Super Easy Shortbread Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies 

FF Super Easy Shortbread Cookies
Chocolate Dipped Shortbread Heart Cookies

Cherry Bakewell Cookies 

FF Super Easy Shortbread Cookies
Cherry Bakewell Cookies

Rolo Chocolate Cookies 

FF Super Easy Shortbread Cookies
Rolo Chocolate Cookies

Since I am a self confessed Cookie Monster, I assume that others are too. Baking fresh cookies, ready to share, is one way of showing my friends and family how much I love them. I mean I’m giving away cookies! Whether it’s cookies, cakes or other bakes, I have never had anyone turn down the gift of a homemade treat.

If you want to see more of my recipes, or show me your bakes you can find me on Twitter/Instagram/Pinterest – @sammiefeasting

Sammie xx

No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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