I've been over on IG a lot. Sorry 'bout that. It's just so quick and eaaaaaaaaaaaaaasy. Sorry poor abandoned blog!
We're in our new house. It's great. Loving it :) Still living out of boxes, but we'll get there.
I'm really just popping in to share some recipes that a good friend asked for, and I couldn't say no.
These are the biscuits I've made for kindy teachers/playcentre teachers/neighbours/family and husbands work this Christmas.
|Top left: Oat, Cranberry and Chocolate. Top right: Ginger biscuits with vanilla icing. Bottom left: Double chocolate and peppermint. Bottom right: Chocolate dipped shortbread with pistachios.|
The oat biscuits are my go to. They are so easy, and a little bit healthy (well, oats, right?!) and loved by all.
Here's the recipe:
1/2 cup sugar
2 tablespoons golden syrup
1 teaspoon vanilla
Cream these 4 ingredients. Then add:
1 cup flour
1 and 1/4 cup oats
1 teaspoon baking powder
1/2 cup chocolate chips
1/4 - 1/2 cup cranberries
Mix well, form into balls, press onto tray. Bake 180c 12-15min, or till golden. Cool on rack. You can switch it out for any dried fruit you'd prefer and use white choc/no choc also.
Ginger biscuits are a recipe I got off my mum. They look like a ginger kiss, but they're not that soft, more just a biscuit. You could make gingernuts, if you baked them till really crunchy and left them un-iced.
This recipe makes A LOT. A LOT. You can halve it if neccessary. Also, they grow and spread. If you want tiny ones like mine, you'll have to make them really tiny before they're baked.
3/4 cup sugar
1 cup golden syrup
Beat these until smooth. Then add:
3 cups plain flour
2 teaspoons of ginger or one each of ginger and cinnamon, if you'd prefer.
1 teaspoon baking soda
Mix well. Roll into balls, flatten onto tray. Bake 150c for 20min or until golden. Don't overcook, they can burn easily. Ice with vanilla icing.
The chocolate cookies:
1 cup brown sugar
3/4 cup caster sugar
1/2 - 1 teaspoon peppermint essence - to taste
Beat these. Then gently beat in:
Then stir in:
1 and 1/2 cups self raising flour
1/2 cup cocoa
3/4 cup chocolate chips or chopped up chocolate.
Bake 10-15 at 160c, or until good. If cooked less these don't fully set and can be nice and chewy. If cooked longer, till cracks appear all over the top they will be crispy. If you'd prefer chewy, keep a close eye on them when they are nearly ready. I've topped mine with a blob of chocolate and some crushed candy cane.
It was the first time I'd made shortbread. At my mum's recommendation I used the Edmonds recipe and it was fine. I'd recommend it. If you find it sticky to roll out, roll between sheets of baking paper. Use a nice dark chocolate for the dipping/spreading.
Good luck! These recipes are all pretty foolproof, so I hope you enjoy! XO