Chocolate Heart Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Valentine’s Day is fast approaching. So what better way to show our family and friends, how much they are loved and appreciated by baking a big batch of these Chocolate Heart Cookies.

Although it is nice to take one day out of the year, such as Valentine’s Day, to let people know we love them, I think it is far more important to tell those we love every day. To ‘love’ is a verb, a doing word and so the act of loving people, should be part of our daily lives.

I love baking for my loved ones and seeing their faces as they bite into something delicious, made by me for them. Because it shows them that they are important to me and loved very much.

These Chocolate Heart Cookies can be made for a fraction of the cost of buying Valentine’s Day gifts and they are so personal. When they are made you make them with love. And there is also an added bonus, you can make these all year round and believe me, these cookies are so utterly delicious, your loved ones will keep coming back for more!!

Biscuits packaged in cellophane and ribbon to give as gifts.
Chocolate Heart Cookies as edible gifts.

Great Quality Ingredients Produce The Best Results

The reason for the outstandingly, melt in the mouth flavour of these cookies, is, because they contain cream cheese.

Didn’t see that one coming – hey? ūüėČ

Yep, good old Philly makes a real difference to the soft, almost, truffle like, texture of the cookies and they taste amazing too!

Chocolate Heart Cookies

If you are going to make these cookies, it’s worth using a good quality cocoa powder, as that directly affects the chocolate flavour of these hearts. You only use 50g per batch, so it works out pretty cost effective, overall. I use Callebaut as it gives consistently great results.

I used a fluted heart cutter and was happily surprised that each cookie kept the definition during baking.

Pretty packaged biscuits to give as edible gifts.
Chocolate Heart Cookies

Recipe: Makes 20-30 Chocolate Heart Cookies, depending on cutter size.

150g/5oz Soft Light Brown Sugar

100g/4oz Unsalted Butter at room temperature

100g/4oz Full Fat Soft Cheese – I use Full Fat Philadelphia Cream left out of the fridge to come up to room temperature

1/4tsp Salt

1 Large Egg Yolk

1/2tsp Vanilla Bean Paste Рalternatively 1tsp Vanilla Extract РI use Nielsen-Massey 

50g/2oz Cocoa Powder РI use Callebaut 

225g/8oz Plain White Flour – plus extra for dusting the worktop

100g/4oz White Chocolate

Method:

Making The Cream Cheese Chocolate Cookie Dough

  • First of all add the softened cream cheese, butter, salt and sugar to a large bowl.
  • Whisk together until fully combined.
  • Now add the egg yolk, vanilla and whisk in.
  • Sift the flour and cocoa into the bowl.
  • Mix together until uniform in colour and texture.
  • Wipe the work surface with a clean, damp cloth.
  • Lay cling film over the damp worktop, it will stick and not move.
  • Place the cookie dough onto the cling film, form into a disc a wrap tightly.
  • Place the wrapped cookie dough into the fridge to chill for one hour.

When you are ready to bake the Chocolate Heart Cookies preheat the oven to 170C/150C fan, has mark 3, 325F.

Cutting Out And Baking The Heart Shaped Cookies

  • Line 2-3 large baking trays with baking parchment.
Chocolate Heart Cookies
Remove the dough from the fridge.
  • If the cookie dough has been in the fridge for more than a few hours (I made the dough on Sunday and baked on Monday), remove and leave to warm slightly for 30 minutes. This will prevent the dough from cracking.
  • Divide the dough in two and wrap one half in the cling film.
  • Lightly dust the worktop with flour.
  • Roll the dough out to approx 1/4 inch thickness (6mm).
  • Ensure you are constantly moving the dough and lightly dusting the worktop with flour – as this dough can get quite sticky.
Chocolate Heart Cookies
Don’t worry about a very light dusting of flour on top of the dough.
  • Using a 2 inch (5cm) heart cutter, cut out the cookies.
  • Re-rolling the cookie dough so you can get the maximum number of cookies from it.
  • Roll the second half of cookie dough and continue as before.
  • I cut out 27 cookies.
Chocolate Heart Cookies
Place the cut out cookies onto the baking tray.
  • Place the baking trays into the oven and bake for exactly 10 minutes.
  • The cookies will have a slightly matt appearance when baked.
  • As soon as cookies are baked remove the trays from the oven and allow the cookies to cool on the tray.

Decorating The Chocolate Heart Cookies.

Chocolate Heart Cookies
When the cookies are completely cooled move them and the baking parchment to the worktop.
  • First of all lay the cookies out in a uniform manner. This makes it easier to pipe the melted chocolate on.
  • Into a heatproof and microwaveable bowl add the chopped up white chocolate.
  • Heat on 20 second bursts – remembering that white chocolate keeps its shape when melted.
  • Stir after every 20 seconds and remove just before all the white chocolate has completely melted.
  • Continue stirring until all the chocolate has melted.
  • Spoon the warm, melted chocolate into a disposable piping bag – alternatively, use a fork to drizzle the chocolate over the cookies.
  • Snip the very end off of the piping bag so that there is only a small hole.
  • Pipe a squiggle pattern over the heart cookies, I find it easier to pipe them in vertical lines (from top to bottom) without stopping, lifting the bag tip upwards after the last heart in each line is drizzled.
Chocolate Heart Cookies
Pipe squiggles of white chocolate across the hearts.
  • Allow to cool completely. This can take a little while and during hotter weather (it is Winter here now) they may need to go into the fridge to set completely.
Chocolate Heart Cookies
Chocolate Heart Cookies ready to be shared with your loved ones.

These are the perfect ‘I Love You’ gift anytime of the year!

Keep the cookies in an airtight container and eat within 5 day. Refrigerate during warmer weather.

If you have enjoyed this recipe for Chocolate Heart Cookies, then you might also like to try these:

Chocolate Dipped Shortbread Heart Cookies

Chocolate heat cookies half coated in milk chocolate spilling out of a glass jar onto a pink heart doily.
Chocolate Dipped Shortbread Heart Cookies

Strawberry Topped Chocolate Heart Pavlova

Chocolate heart shaped meringue covered in whipped cream and chocolate dipped strawberries.
Strawberry Topped Chocolate Heart Pavlova

Chocolate Fudge Brownie Bites

Small brownie squares decorated with a piped white chocolate heart.
Chocolate Fudge Brownie Bites

While I am a romantic at heart and also very sentimental, I do enjoy showing those people that are close to me how much I care about them. And also how much certain people mean to me. Rather than always telling them, it is fun to bake a delicious treat and share it with those I love. There are definite benefits to having a keen baker in the family!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast, especially with those you love.

Sammie x

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

 

Share
Facebooktwitterpinterestlinkedintumblr

Cherry Bakewell Cookies

Share
Facebooktwitterpinterestlinkedintumblr

This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

FF Cherry Bakewell Cookies

Because I have been testing some baking equipment for¬†British Bakeware,¬†I knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Since those of you who regularly pop round here for a chat¬†I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you ūüėČ.

Cherry Bakewell Cookies:

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

So have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

Cherry Bakewell Cookies

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. Also I  really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

And these cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. Alternatively, you could dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these  retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

275g/10oz Plain White Flour

1/4tsp Salt I use Maldon Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract Рavailable from Nielsen-Massey 

Tap water

Method:

Making the cookie dough:

In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Cherry Bakewell Cookies

Mix all the ingredients together until they are thoroughly combined.

Cherry Bakewell Cookies
Yummy cookie dough!

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Cherry Bakewell Cookies
Cherry Bakewell Cookie dough log.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

Baking the cookies:

When the cookie logs are firm enough to slice, preheat the oven to 180C/160C fan, gas mark 4, 350F

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

Cherry Bakewell Cookies
Cherry Bakewell Cookies sliced and ready to bake.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

As soon as the cookies are baked remove from the oven.

Cherry Bakewell Cookies
Cherry Bakewell Cookies allow to cool on the baking tray for 15 minutes.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Icing the cookies:

First of all, place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

Cherry Bakewell Cookies
Almond flavoured icing, ready for drizzling over the cookies.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Leave the icing to set on the cookies before storing in an airtight container.

Cherry Bakewell Cookies
Do you think you can stop at one?

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you have enjoyed this recipe for Cherry Bakewell Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies 

FF Cherry Bakewell Cookies
Chocolate Dipped Shortbread Heart Cookies

Bakewell Shortbread Bars

FF Cherry Bakewell Cookies
Bakewell Shortbread Bars

Extreme Chocolate Cookies 

FF Cherry Bakewell Cookies
Extreme Chocolate Cookies

So, 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.

Share
Facebooktwitterpinterestlinkedintumblr

Cheer Up Chocolate Chip Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Hi, I’m here to help put a smile on faces today. My Cheer Up Chocolate Chip Cookies are perfect for anyone who is feeling a little unwell, down or just needs a hug.

Cheer Up Chocolate Chip Cookies - perfect with a glass of milk.
Cheer Up Chocolate Chip Cookies – perfect with a glass of milk.

 

Our family had a BBQ over the weekend. All the cousins got together with Aunts, Uncles and Grandparents. Unfortunately I was unable to go, due to still having daily seizures. Although the children went and as always, had the best of times. Everyone had to make their own kebabs, from ingredients laid out before them and then remember which kebab was theirs once on the grill! Our children came home happy, tired and full.

The next day revealed that our eldest had been bitten 30 times by Mosquitos and our other two had a fair few bites between them as well. All in all they were feeling pretty sorry for themselves. Because they were all tired and itchy and apart from administering antihistamines/cream etc. I decided to bake them these Cheer Up Chocolate Chip Cookies!

Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

Mmm these Cookies certainly did cheer the children up and although chocolate isn’t my go-to flavour, I have to say they are delicious. Hubby snaffled one after work and also agreed they were yummy, while reaching for a second one!!

Easy to make, quick to bake, if you need cheer up food fast, these cookies are the way to go.

Recipe : Cheer Up Chocolate Chip Cookies makes approx. 24

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt

1 Large Egg Yolk

1tsp Vanilla Extract РI use Nielsen-Massey 

350g/10oz Plain White Flour

100g/4oz each –

Plain Chocolate Chips

Milk Chocolate Chips

White Chocolate Chips

Optional – extra chocolate chips for topping the cookies.

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

Making And Shaping The Cookie Dough

  • First of all line two baking sheets with parchment paper.
  • Place the butter, sugar and salt into a bowl. Whisk until creamed together.
Add the egg yolk and vanilla extract. Beat until light and fluffy.
Add the egg yolk and vanilla extract. Beat until light and fluffy.
Next add the flour...
Next add the flour…
On top of the flour add the three different chocolate chips.
On top of the flour add the three different chocolate chips.
Mix until all the ingredients are just combined.
Mix until all the ingredients are just combined.
I used a 2" ice cream scoop to measure out identical scoops of cookie dough.
I used a 2″ ice cream scoop to measure out identical scoops of cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Lightly press on each mound of dough to flatten it.
Lightly press on each mound of dough to flatten it.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.

Baking The Cookies

  • Place the baking trays into the preheated oven and bake for 10-15 minutes.
  • As soon as they are lightly golden remove from the oven.
  • While they will still feel soft if overcooked they will be hard.
Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.
Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.

 

  • Transfer to a cooling rack to finish cooling.
  • As soon as they were just cooled the children tucked into the cookies.
Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

Since I only baked half of the cookie dough the rest was wrapped up in cling film to form a dough log. This can sit happily in the fridge for up to a week, or double wrap and pop in the freezer. Allow to defrost and then slice and bake your cookies as above. Finally, with the refrigerated dough log I find it’s best to leave it out of the fridge for 15 minutes before slicing.

Cheer Up Chocolate Chip Cookie dough log.
Cheer Up Chocolate Chip Cookie dough log.

If you have enjoyed this recipe for Cheer Up Chocolate Chip Cookies you may also like these:

Extreme Chocolate Cookies

FF Cheer Up Chocolate Chip Cookies
Extreme Chocolate Cookies

Caramac Caramel Cookies 

FF Cheer Up Chocolate Chip Cookies
Caramac Caramel Cookies

Chocolate Dipped Shortbread Heart Cookies 

FF Cheer Up Chocolate Chip Cookies
Chocolate Dipped Shortbread Heart Cookies

While watching the children munch on their cookie big smiles appeared. Although the itching didn’t disappear their focus was on eating. A distraction that did indeed cheer them up.

Do you have a way of cheering people up?

Sammie xx

 

Share
Facebooktwitterpinterestlinkedintumblr

Sour Cherry Chocolate Chip Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Hello lovely readers, I do hope that your Saturday is a very good day. I always start my day with a cup of tea and cookie and my Sour Cherry Chocolate Chip Cookies are perfect with my cuppa.

FF Sour Cherry Chocolate Chip Cookies

So I’m going to be honest, I’m not a massive fan of dark chocolate, in any form, to eat, just as it is. Melted and mixed into a cake batter – not a problem – although if it’s a very chocolatey cake I usually don’t have more than one slice. Dark chocolate, although usually the best chocolate to use when baking, well, it’s just a bit too intense for me. Here, however, in these Sour Cherry Chocolate Chip Cookies it was absolutely necessary to use good quality, dark chocolate chips. Because the contrast against the sour, chewy, cherries balances the flavours in this buttery cookie perfectly.

Sour Cherry Chocolate Chip Cookies

You’d think with 3 growing teenagers in the house, everything I bake would get eaten and mostly it does! There have been a few failures over the years and I guess, because they’ve eaten good, home cooked food all their lives, they’ve become very discerning!!! Most goodies achieve an 8 out of 10 score (and that’s high praise indeed), these cookies got a gold star. 10 out of 10!! I love baking for others, especially my family. Their encouragement and honesty help make me a better cook/baker. It’s also another way for me to show them how much they are loved.

FF Sour Cherry Chocolate Chip Cookies

The Joy Of Sharing

I find the process of baking very relaxing and rewarding. It’s lovely to bake a cake for someone, just because you love them, or remember a particular friend, who loves meringue but rarely eats it as her hubby is diabetic. Little thoughtful treats, to show, in this fast paced world, that you’ve taken time, for that particular person. Makes me go all warm and fuzzy inside.

So I’d better show you how to make these buttery, yummy, Sour Cherry Chocolate Chip Cookies so you can share them too!!

Recipe : Makes 20-25 Sour Cherry Chocolate Chip Cookies.

225g/8oz Unsalted Butter – room temperature.

150g/5oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Plain White Flour

100g/4oz Dried Sour Cherries

175g/6oz Dark Chocolate Chips

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

Making And Baking The Cookies

First of all in a large bowl whisk together the butter, sugar and salt until light and fluffy.

Next add the egg yolk and vanilla extract. Continue whisking until fully incorporated.

My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!
My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!
Add in the flour, chocolate chips and dried cherries.
Add in the flour, chocolate chips and dried cherries.

 

Mix all the ingredients together slowly, I like to do this by hand using a spoon, until they just come together. The more you mix the tougher your cookie will be!

The dough for your Sour Cherry Chocolate Chip Cookies - resist the urge to taste - or not!!!
The dough for your Sour Cherry Chocolate Chip Cookies – resist the urge to taste – or not!!!

 

Line two baking trays with parchment paper.

Using a 5cm/2" ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.
Using a 5cm/2″ ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.
With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.
With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.

 

Place in a preheated oven and bake for 18-23 minutes until golden brown on top.

Sour Cherry Chocolate Chip Cookies - remove from the oven and leave to cool on the baking tray.
Sour Cherry Chocolate Chip Cookies – remove from the oven and leave to cool on the baking tray.

 

The cookies will still be soft once cooked and will firm up on cooling.

Time to put the kettle on or pour a nice glass of milk. Once cooled enjoy biting into the buttery, chewy, chocolatey gooey Sour Cherry Chocolate Chip Cookies!

 

 

If you have enjoyed this recipe for Sour Cherry Chocolate Chip Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

FF Sour Cherry Chocolate Chip Cookies
Chocolate Dipped Shortbread Heart Cookies

Walnut Chocolate Chunk Cookies

FF Sour Cherry Chocolate Chip Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies

FF Sour Cherry Chocolate Chip Cookies
Cherry Bakewell Cookies

 

Do you find baking relaxing? If so, what do you enjoy baking the most?

Sammie xx

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

Share
Facebooktwitterpinterestlinkedintumblr

Lemon Shortbread Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Hi, I’ve done it! I’ve managed to make ¬†Lemon Shortbread Cookies that are utterly delicious. Light, lemony and crumbly, yet also taste like shortbread!

Lemon Shortbread Cookies

 

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?

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
Lemon Shortbread Cookies

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk – free range – the white can be frozen for up to one month

1tsp Vanilla Extract РI use Nielsen-Massey 

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

1/4 tsp Salt – I use Maldon

300g/10oz Plain White Flour

Extra Sugar for sprinkling – I use granulated sugar

Making And Chilling The Cookie Dough

Whisk the sugar and butter together until light and fluffy.

Add the room temperature 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.

Wipe the worktop with a damp, clean cloth. Lay the cling film on top and it will stay in place!

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.

Finally, place the cookie dough logs into the refrigerator and chill until firm. Usually one hour.

 

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

Slicing And Baking The Cookies

When ready to bake preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

As soon as the dough logs are chilled remove from the refrigerator, place on a board and unwrap.

Using a sharp knife slice the log into 1cm – half inch thick rounds.

 

When firm, slice the log into individual rounds.

Place the cookie dough rounds onto a non stick, or baking parchment covered baking tray and lightly 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.

As soon as the cookies are baked remove from the oven and sprinkle over a little more sugar.

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

These 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

 

As well as coming up with new recipe ideas and flavour combinations I really do enjoy baking for others. Whether it is a planned, family occasion, or a surprise, making something that I know others will appreciate and enjoy is a constant source of pleasure. An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

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

Keep smiling, Sammie x.

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

 

 

 

Share
Facebooktwitterpinterestlinkedintumblr

Cranberry Oat Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. As soon as I checked my blog posts I realised it’s been ages since I have posted a cookie recipe. So, today I bring you my Cranberry Oat Cookies.

FF Cranberry Oat Cookies

Although I haven’t posted a new recipe since my last Cookie post, that doesn‚Äôt mean I have abstained from baking cookies. Rather it means I‚Äôve baked Cookies I’ve already posted. Confused yet? So I baked a batch of Cranberry Oat Cookies.¬† I think these may be my favourite Cookies today!

As a result of a mash-up of two previous recipes I’ve posted – Almond And Cranberry Cookies¬†¬†and Apricot Oat Crumble Cookies¬†¬†I created a new recipe.

FF Cranberry Oat Cookies
Cranberry Oat Cookies

Since I really fancied Cranberries, Oats and Almonds I made these new cookies, throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.

Three biscuits with a glass of milk.

Recipe :  Makes 18-20 Cranberry Oat Cookies

150g/5oz  Caster Sugar

225g/8oz  Unsalted Butter Рroom temperature

1  Large Egg Yolk

1tsp  Vanilla Extract РI use Nielsen-Massey 

1/2tsp  Almond Extract

1/4tsp  Sea Salt РI use Maldon

175g/6oz  Plain White Flour

175g/6oz  Oats Рnot quick cook

100g/4oz Dried Cranberries

50g/2oz  Flaked Almonds

Method :

Preheat the oven to 180C/160C fan oven, has mark 4, 350F

Making And Shaping The Cookies:

  • First of all, unless using non stick, line 2 baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt. ¬†Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.
  • Add the egg yolk and vanilla/almond extracts and thoroughly mix in.
  • Next add the flour, oats, cranberries and flaked almonds. ¬†Mix until just combined.
  • Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands.
  • Place the Cranberry Oat¬†Cookie dough balls onto the baking tray.
Cookie Dough Balls
Cranberry Oat Cookie Dough Balls
  • Using your fingers gently ¬†press down to lightly flatten them.

Gently press down on the cookie dough balls so they just become flattened.

Baking The Cookies

  • Place the cookies into the middle and lower part of the oven.
  • Bake for 25-30 minutes until golden brown.

Bake for 25-30 minutes until golden brown. Then remove from the oven.

  • As soon as the cookies are golden, remove from oven and allow to fully cool on the baking sheets. ¬†This allows the Cranberry Oat Cookies to firm up.
Cranberry Oat Cookies

Store the cold cookies in an airtight container and eat within a week.

If You Have Enjoyed This Recipe For Cranberry Oat Cookies You May Also Like These:

Strawberry Oat Crumble Cookies 

FF Cranberry Oat Cookies
Strawberry Oat Crumble Cookies

Cherry Bakewell Cookies

FF Cranberry Oat Cookies
Cherry Bakewell Cookies

Cranberry Walnut Flapjacks 

FF Cranberry Oat Cookies
Cranberry Walnut Flapjacks

Since one of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs. As a dear friend, who also has a sweet tooth I know she will enjoy these. So I can stop by for a cuppa and chat while sharing these cookies. Because¬†food always tastes better when it’s shared! Who will you share your Cookies¬†with?

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

Sammie x

 

Share
Facebooktwitterpinterestlinkedintumblr

Apricot Oat Crumble Cookies

Share
Facebooktwitterpinterestlinkedintumblr

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?)! ¬†Although this recipe for Apricot Oat Crumble Cookies started forming in my brain last week, it had to wait as I out of oats. ¬†So, 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

Because I like to play around with textures as well as tastes, these Crumbly Oat Cookies have yummy nuggets of dried Apricot which have a lovely chewy texture.  While the addition of Demerera sugar also adds a very slight toffee taste and extra crunch.  So all good then!

So, the first batch of Apricot Oat Crumble¬†Cookies were made and baked. And my special friend and chief taste tester could not wait to try them. ¬†The result was a big 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 Рat room temperature

1 Large Free Range Egg Yolk

1tsp  Vanilla Extract РI use Nielsen-Massey

1/4tsp Salt РI use Maldon

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:

Finally, place the baking trays into the preheated 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 РI 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

 

Finally, 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 Рwho is the best sis in the world Рtook time out of her day for me today.  Thanks babes, love you with all my heart xx.

Sammie x

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

 

Share
Facebooktwitterpinterestlinkedintumblr

Walnut Chocolate Chunk Cookies

Share
Facebooktwitterpinterestlinkedintumblr

Hi there, thank you for stopping by to read my blog.  Cookies are always a welcome treat, whether eaten here at home, or shared amongst fiends. Today, both our Post Lady and shopping delivery man both took parcels of the cookies away with them. I hope it inspires you to try this recipe for Walnut Chocolate Chunk Cookies, have fun and share your feasting with others.

FF Walnut Chocolate Chunk Cookies
Walnut Chocolate Chunk Cookies.

Walnuts are healthy?

So walnuts?¬† Just done a little bit of research and it seems they are very good for you. ¬†The BBC report I read claimed that, out of the most commonly eaten nuts, Walnuts had twice the number of antioxidants in them compared to the other nuts tested.¬†Well I’m not going to argue with the Beeb. Also, in truth, I don’t really know what antioxidants are, or what they do. Yet it seems they are good to have in your body.

FF Walnut Chocolate Chunk Cookies
Walnut Chocolate Chunk Cookies

Now some, could say these cookies¬†are a ‘health food’ based on this evidence. Although I couldn’t possibly make such a claim! What I do believe and feel quite strongly about is this: As part of a healthy balanced diet, a couple of homemade cookies are better for you than eating lots of processed,especially low fat, low calorie, so called diet food products. Containing a myriad of stabilisers, hidden sugars, mould growth inhibitors etc, all so they can have a longer shelf life in the shops.

Anyway enough of my opinions on food. Because what really counts and makes it worthwhile baking is taste and texture. And yes these cookies hit the spot on both counts! The recipe came about as I had run out of normal plain white flour, so I had to improvise. Fortunately for me it worked, with both variations of the recipe being equally tasty.

Recipe: Walnut Chocolate Chunk Cookies makes 30 approximately

225g/8oz  Unsalted Butter softened to room temperature

150g/5oz  Caster Sugar

1/4tsp  Sea Salt РI use Maldon

1  Large Egg Yolk Рroom temp and pref free range.

1 tsp Vanilla Extract РI use Nielsen-Massey

175g/6oz  Walnuts

225g/8oz Plain White Flour, or alternatively 175g/6oz 00 White Flour plus 50g/2oz  Corn Flour

6oz  Milk Chocolate Chunks or Chips РI use Callebaut

Method: Prior to baking preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making the cookie dough:

  • First of all add the butter, sugar and salt to a large bowl.
  • Using an electric whisk, or wooden spoon, cream the butter, sugar and salt together until pale and fluffy. ¬†The usual check can be applied, which is to rub a small amount of the creamed mixture between your forefinger and thumb, if no grittiness is felt the sugar is completely combined with the butter.

TIP: ¬†This is an important part of creating a Cookie with fab texture. When I first started baking, I would mix the butter and sugar together until combined. ¬†My cookies were okay. Then one day when following a Nigella recipe, that I’d made before I actually whisked the butter and sugar (as stated in the recipe – sorry Nigella for neglecting that bit before) and not only did the Cookies turn out much better, but the mixture made any extra 4 Cookies!

  • Next whisk/beat in the egg yolk and Vanilla Extract until fully incorporated.
  • Take 50g/2oz of walnuts¬†and process in a food processor (or alternatively a mini chopper) to a similar consistency as ground almonds.
  • Add the processed walnuts¬†and either plain white flour, or ¬†corn flour and 00 white flour to the creamed mixture.
  • Now add the chocolate chunks¬†and the remaining 100g/4oz roughly chopped walnuts.
  • Use a spoon gently mix until all the ingredients are combined.
  • Lay some cling film on top of a damp work top – see Super Easy Shortbread Cookies for detailed photos. Place half the¬†mixture on to it and form a log shape. ¬†Wrap in the cling film and refrigerate. ¬†Repeat with the other half of the dough.
  • Finally, chill in the fridge for at least an hour, however the wrapped dough log can be kept in the fridge for up to 5 days.

Baking the cookies:

  • When ready to bake remove the dough log from the fridge and leave at room temp for 10-15mins to warm up slightly.
  • While the dough is warming preheat the oven
  • Use a sharp knife slice the dough log into 3/4cm discs – each log should yield 10-15¬†Cookies.
  • Place the cookie discs on to the baking sheet spaced evenly apart.
FF Walnut Chocolate Chunk Cookies
Walnut Chocolate Chunk Cookies ready for the oven.
  • Place the baking trays, spaced evenly apart, into the preheated oven.
  • Bake for 20-25 minutes, rotating and turning the baking trays halfway through baking.
  • When baked the cookies are a golden colour.
  • As soon as the cookies are baked remove from the oven.
FF Walnut Chocolate Chunk Cookies
Perfectly baked Walnut Chocolate Chunk Cookies.
  • Allow to cool on the baking trays until completely cooled.
FF Walnut Chocolate Chunk Cookies
Walnut Chocolate Chunk Cookies great with a cappuccino.

Serve with a smile and you favourite drink.

Keep baked cookies in an airtight container for up to 5 days.

If you have enjoyed this recipe for Walnut Chocolate Chunk Cookies then you may also enjoy these:

Extreme Chocolate Cookies

FF Walnut Chocolate Chunk Cookies
Extreme Chocolate Cookies

Chocolate Christmas Pudding Cookies

FF Walnut Chocolate Chunk Cookies
Chocolate Christmas Pudding Cookies.

Walnut Fig Oat Cookies

FF Walnut Chocolate Chunk Cookies
Walnut Fig Oat Cookies

 

If you know someone who’s nuts about nuts, especially walnuts,¬†now is the time to share. Stack a few cookies in cellophane bags, ¬†tie with a pretty ribbon or some raffia and give as a gift. Alternatively, pack a tin full of cookies as a gift to family, friends or new neighbours. Whatever you do, sharing these cookies is an absolute must.

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

Sammie xx

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

 

 

Share
Facebooktwitterpinterestlinkedintumblr

Super Easy Shortbread Cookies.

Share
Facebooktwitterpinterestlinkedintumblr

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 РI 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.

 

.

Share
Facebooktwitterpinterestlinkedintumblr