Peanut Butter, Oat and Choc Chip Cookies

The Fourth of July is a big celebration for all my US friends, sometimes they don't quite get why we don't celebrate it in the UK...er...well...we lost!  I don't hold that against them though, in fact let's face it, most of us are simply looking for an excuse to celebrate anything!

So here is my celebration recipe of Peanut Butter, Oat and Chocolate Chip Cookies made with Duerr's Peanut Butter, it's super smooth and made with American peanuts, it blended perfectly in the cookies and would also be delicious in that all American favourite the Peanut Butter and Jelly Sandwich.

I can't claim this recipe as my own, it's a fabulous one from Sally's Baking Addiction, definitely a site to visit if you love Peanut Butter.  Sally has created these gluten free cookies which are really easy to make and create a soft and delicious cookie.  I only deviated from the recipe slightly, by using chopped chocolate chunks rather than bought choc chips, mmmm bigger pieces of chocolate.

I thought you might be interested to know that I bought the fabric in the cookie photograph, in California in 2007 and the US Flag picks I bought on my very first trip to the States in 1980!

I'm adding this cookie recipe to Jacqueline, Tinned Tomatoes  and Lisa, Lisa's Kitchen  monthly challenge: Bookmarked Recipes, it's a while since I posted for this challenge so good to get back in the game.

Thanks to Duerrs for the Peanut Butter, I was not paid for this post and all opinions are my own.

Labels: 4th July, Bookmarked Recipes, chocolate, chocolate chip, cookies, Duerrs, oats, peanut butter, Sally's Baking Addiction, USA

posted by Janice @ 20:47 10 Comments

Sweetie Cookies

It's such a long time since I baked any cookies, my cooker was disconnected at the end of January, and although I've had it back now for about a week and half I haven't had a chance to bake anything.  I took delivery of some Hot Cross Fudge from Wee Sweetie and in the carrier bag alongside my order were some samples of other sweets to try, what a bonus!

I found some Nutterly Buttery Fudge, Creme de Menthe Fudge and some Bacon Praline as well as some Lime and Berry boiled sweets.  They were all lovely to eat as sweets, but I thought they would also work well as a topping for a plain cookie, and I was right.  They might not be the prettiest cookies but they are very easy to make and taste delicious, you could top these cookies with nuts, chocolate or anything that takes your fancy.

Sweetie Cookies (makes 24-30)
100g margarine or butter
100g caster sugar
1 egg, beaten
225g self-raising flour
1/2 tsp vanilla extract
Toppings of your choice

Heat the oven to 180C/Gas 4.  Cover two or three baking sheets with parchment paper.

Cream the margarine or butter with the sugar and then add the remaining ingredients  until they form a soft dough.  Roll the dough into a sausage and wrap in clingfilm, put this in the fridge to chill for 15 minutes.

Slice rounds from the roll and place, evenly spaced, on to the baking sheets. Add the toppings and bake in the oven for 15 to 20 minutes until pale golden brown and crisp.  Don't allow them to get too brown.

Lift off and leave to cool on a wire rack.

The dough is very soft, so the cookies are not exactly round!  The sticky looking cookies are the ones topped with bacon praline, I was a bit worried that they might be too bacony, but no, the praline sweetness totally compensated.  I had to use my grill pan rack to cool the cookies as my cooling trays are still in storage, it's amazing what you can use when you have to!

Labels: Bacon Praline, cookies, fudge, Sweeties, Sweets, Wee Sweetie

posted by Janice @ 20:53 18 Comments

Chocolate Chip Shortbread Cookies

300g (10oz) plain flour
100g ( 4oz) caster sugar
200g (8oz) butter
100g chocolate chips or chopped chocolate
caster (superfine) sugar for dredging

1. Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well adding in the chocolate chips or chopped chocolate once the dough has come together.
2. Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
3. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
4. Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
5. Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.

  Butter, sugar, flour, chocolate, what more do I need to say?  Delicious! 

I am entering these cookies for We Should Cocoa, the blog challenge run by Choclette of Chocolate Log Blog and this month hosted by Rebecca at BakeNQuilt.

Labels: chocolate, chocolate chip, cookies, shortbread, We should Cocoa

posted by Janice @ 16:03 10 Comments

Chocolate Crunchie Munchies

The way to my man's heart generally involves some kind of chocolate biscuit cake, although all cakes and biscuits are appreciated. These little Chocolate Crunchie Munchies are, not only a decadent and delicious morsel to munch on with your coffee, they are also a frugal make. Now that is bound to please your loved one!

I came home on Friday night and had a bit of a craving for something chocolatey, I knew there were no chocolates in the house but there was a bar of Rylands Dark Chocolate. I get this chocolate at the supermarket, it is about 89p for a 200g bar and tastes very much like Bournville chocolate. It's not in the league of specialist chocolate for eating, but it is excellent for baking and sweet making.

So I had the chocolate, now I needed to find something to mix with it. I rummaged around and found the end of a box of Special K, the flakes had gone a bit soft and chewy, but there is an easy way to rescue cereal, by putting it in a hot oven for 5-10 minutes. You need to use it up pretty quickly after that, but it crisps it up beautifully. As I was putting the oven on for supper anyway, this wasn't going to cost any more in fuel.

Special K being crisped up in the oven

 

I also found a bag with a few Amaretti biscuits in it and some sultanas.

Chocolate Crunchie Munchies

150g Dark Chocolate
50g White Chocolate
25g butter
225g cereal and/or crushed Amaretti biscuits
50g sultanas or small pieces of other dried fruit

1. Break up the chocolate and put it in a bowl with the butter, over a pan of hot water. Melt the chocolate being careful not to get any water into the chocolate or it will granulate.
2. Stir in the cereal crushed biscuits and sultanas and spoon into paper or silicone cases.

3. Put in the fridge for about 30-50 minutes.
4. Using a clean bowl, melt the white chocolate and put into a piping bag.
5. Drizzle the white chocolate over the Crunchie Munchies and return to the fridge for 10 minutes to set.

These little chocolate bites definitely hit the spot, you can adapt the recipe for any type of cereal or mixture of cereal and crushed biscuits, add nuts or seeds, smarties, M and Ms or anything that you like. Great for kids to make.

I received the heart shaped silicon cupcake cases in a lovely parcel from Dunelm Mill. I find that Dunelm Mill is a great place to get all your baking equipment, the prices are much cheaper than some of the specialist stores and there is a wide range of different products. I like to pick up items for food styling as well. As you can see I received a silicone madeleine mould, some large silicone cupcake cases, some silicone flowerpots and a Macroon Baking Set. The Heart Shaped Cupcake Cases are the first item I have had a chance to use but I am really excited about the Flower pots and the Macaroon Baking Set. I have made Macaroons before but they weren't very even and the set contains a baking mat which will keep my macaroons all the same size.

As this is a frugal recipe I'm entering it for Credit Crunch Munch the blog event run by Fuss Free Flavour and Fab Food 4 All. This month it is Elizabeth's Kitchen who is hosting the challenge.

I'm also adding this to Treat Petite, a NEW challenge from Cakey Boi and the Baking Explorer. This month the challenge is for any small cake or treat and The Baking Explorer is hosting.

I was sent these baking items by Dunelm Mill, I was not paid for this post and all my views are my own.

Labels: amaretti, biscuits, chocolate, cookies, Credit Crunch Munch, Crunch, Fab Food 4 All, Fuss Free Flavour, Mr Cakey Boi, Munch, The Baking Explorer, Treat Petite

posted by Janice @ 11:56 7 Comments

Chocolate Chunk Melting Moments

Melting Moments are a classic biscuit/cookie that are really simple to make and you generally find that you have everything you need to make them. They are supposed to be topped with a piece of cherry like the ones in the Tea Time Treats badge below, however I didn't have any glace cherries in my baking supplies, at first I thought I'd leave them plain, then decided that everything is better with a little chocolate added so added a chocolate chunk to each biscuit. If I'd thought about it before I might even have replace some of the flour with cocoa powder, next time!
The theme for this month's Tea Time Treats is Flapjacks, Oats and Traybakes
Tea Time Treats is a monthly blog event run by Karen at Lavender and Lovage and Kate at What Kate Baked
Melting Moments (makes 18-20)
75g (3oz) soft margarine
75g (3oz) caster sugar
half a beaten egg
a few drops vanilla extract
25g (1oz) rolled oats
100g (4oz) self-raising flour
a handful of rolled oats to coat
50g (2oz) dark chocolate, cut into chunks
1. Heat the oven to 160C, 325F, Gas 3.
2. Grease to baking sheets or cut baking parchment to fit
3. Beat together the margarine and sugar until creamy, then work in the egg and vanilla extract.
4. Add the oats and flour and work until you have a soft dough.
5. Divide the mixture into about 20 pieces and roll into balls, you might find this easier if you slightly wet your hands.
6. Roll the cookie dough balls in rolled oats and place 5 cm (2in) apart on the baking sheets. Flatten each piece of dough and place a chunk of dark chocolate in the centre of each.
7. Bake in the oven for 20 minutes or until the biscuits are pale golden brown.
8. Cool on a wire rack

Labels: biscuits, chocolate, cookies, Melting Moments, oats, Tea Time Treats

posted by Janice @ 21:35 9 Comments

Butter Cookies and Writing with Icing

It's not very often that I am called to 'write' with icing and I admit I'm not particuarly good at it, but I will have a go.  Here are a couple of cakes I've made and written on this year.



I chose this Wilton's Make-Any-Message letterpress set as I thought it would be helpful when I have another icing writing project to complete. There is also a Wilton Easy Pipe Script Message Set but I wanted to have the flexibility of making my own messages. The Letterpress is easy to use, you do need to trim the letter pieces after separating them or they don't fit into the slide bar. 


I made a simple Butter Cookie recipe which makes a nice firm cookie for cutting and shaping.  I also had the chance to try out my Salter Heston Blumenthal Precision Rolling Pin as the dough was to be 1/8 in or 3mm thick and it worked brilliantly giving me a nice even dough.  The letters are quite large and only in upper case so I had to choose short words for a my cookies.  A cake would give more opportunities for longer words!


Here are the baked EAT cookies, which would work perfectly well without the icing as well as being a really easy guide for piping the letters, giving a nice even size.

Butter Cookies
2 1/2 cups (350g) plain flour
1 1/2 sticks (180g) butter, cubed
1/4 tsp salt
1 cup (140g) icing sugar
1 tbsp lemon zest
1 egg
1 teaspoon pure vanilla extract

1. Using a stand mixer with paddle (K) attachment or food processor with dough blade, mix together the flour, butter, salt, icing sugar and lemon zest until crumbs form.
2. Add the egg and vanilla extract and mix for 1 minute until all the ingredients are combined and dough forms.
3. Cover the dough in plastic wrap and refrigerate for 1 hour.
4. Preheat oven to 180C (350F).  Wokring on a lightly floured surfcace, roll out dough to a thickness of about 1/8 in/3mm.  Using any cookie fo your choice, cut out rounds of the dough and transfer to abaking sheet lined with parchment paper, spacing 2 ins apart.
5. Bake for 22-25 minutes.  Transfer to a cooling rack to cool completely.
6. Cookies can be stored for up to a week in an airtight container at room termperature.

I also tried the letterpress on some circles of fondant and iced over the letters.  As you see I had more success with HIM, but that was really down to not having cut the end of the piping bag properly as I piped HER first, then trimmed the piping bag and it worked better after that. Again, I think the ability to get the letters so even makes a much more professional finish. 

I made some other toppings for the cookies with some of icing that had been left over from the train cake.  I've had the Gerbera/Sunflower stamp for a while and not used it much, I see that it is also available on the Cake Decorating Store website, along with pretty much everything else you might need to ice and decorate cakes, cupcakes and cakepops.


Many thanks to Cake Decorating Store for the opportunity to review the Wilton Make a Message Letterpress, I was not paid for this review and all opinions are my own.

Labels: butter cookies, cake decorating, Cake Decorating Store, cookies, fondant icing, letterpress, Wilton, writing with icing

posted by Janice @ 14:28 5 Comments

Cookies for Breakfast: Review and Giveaway

Cookies for Breakfast!

The Cookiepedia is a fun cookie recipe book from Stacy Adimando with photos by Tara Striano.  The Cookiepedia features 50 classic recipes for everything from Amaretti and Animal Cookies to Gingersnaps Rugelach, Snickerdoodles and dozens of other favourites, plus hundreds of ideas for adapting recipes and making them your own.

About the Author
Stacy Adimando lives in Brooklyn and is the current deputy lifestyle editor or Everyday with Rachael Ray. She is a graduate of the Institute of Culinary Education and weekly contributor to Serious Eats.

About the Book
I really like the way that many of the books published by Quirk are laid out. This one is ring-bound so it lies flat, the inner cover features a 'Cookie Baker's Cheat Sheet' with a basic cookie recipe and some conversions for butter and chocolate chips.  The inside back cover features a full conversion chart and oven temperature chart which is very helpful for us European bakers.

After the acknowledgements we are straight into The ABCs of Cookie Baking, very useful if you  are new to baking.  This followed by Cookie Speak, a sort of glossary of terms, and some cookie decorating ideas.

Cookiepedia

On to the recipe chapters:
Buttery Cookies includes Animal Cookies, Sables, the enticing Everything but the Kitchen Sink Cookies, Old Fashioned Sugar Cookies and Maple Frosted Pecan Cookies.
Chocolaty Cookies includes Chocolate Sandwich Cookies, Mint Thins, Brownies and Florentines.
Fancy Cookies includes French Macarons, Black and White Cookies, Alfajores and Pinwheels.
Fruity Cookies includes Linzer Cookies, Dried Fruit Cookies, Oatmeal Raisin Cookies (see recipe below) Fig Bars and Thumbprints.
Spicy Cookies includes Cardamom Cookies, Gingersnaps, Molasses Spice Cookies, Green Tea Cookies and Salt and Pepper Cookies.
Nutty and Seedy Cookies includes Peanut Butter Cookies, Sesame Crisps, Caramel Nut Bars and Pistachio Butter Cookies.

This is only a selection of the cookies there are more!

Oatmeal Raisin Cookies (with plenty o' raisins)
Pre-heat oven to 350F (180C)

1/2 cup unsalted butter at room temperature
2/3 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose (plain) flour
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups old fashioned rolled oats or quick cooking oats
2/3 cup raisins

1. Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy.  Add the egg and vanilla and mix a bit more.
2. Sift the flour, baking soda, salt and cinnamon into a bowl. Pour in the flour mixture and run the mixer motor on low, just to work it in.  Stir in the oats and raisins with a spoon.
3. Scoop out tablespoon-sized balls of dough onto parchment paper lined cookie sheets about 2 inches apart.
4. Bake for 12 to 14 minutes, rotating cookie sheets half way through baking.  Let cool and enjoy.

Tip: For a taller, chewier oatmeal cookie, chill the dough for 10-15 minutes, or until a little firmer before baking.

More Mix-ins to try
Dried Cherries
White Chocolate Chips
Chocolate-covered Raisins
Toasted Almonds
Toffee Bits
Dark Chocolate chunks
Cranberries
Chopped Soft Caramels
Peanut Butter Chips


The Oatmeal and Raisin Cookies are delicious, they are not over-sweet and the combination of oats and raisins really did remind me of eating a bowl of delicious cinnamon flavoured porridge!  They are of course much more convenient to eat and seemed to improve after a few days. 

Who is it for?
Anyone who likes to bake cookies.  Particularly good for beginners but there are some good tips and interesting combinations.  More experienced bakers will like the fact that the book provides you with the means to understand how to make your own cookie recipes.

Pros
The recipes are well laid out and I really liked the tips and additional ideas.  Each recipe also has a little section for notes, ideal for trying out your own combinations or noting how many cookies you actually managed to get from the recipes, I never seem to get the same number as stated in any recipe book!

Cons
Some of the recipes are rather basic, but then it is sub titled 'Mixing, Baking and Reinventing the Classics'  however,  if you already have a lot of books with cookie recipes you might find you already have many of these recipes, although the additions are interesting. The photographs are a bit odd and not terribly appealing, they are also not next the recipe but form the first two pages of each chapter.

Worth Buying?
The real joy of this book is the potential it has for you to create your own cookies, so if that is something you would like to do, then I would certainly recommend The Cookiepedia.

The Cookiepedia by Stacy Adimando
Photographs by Tara Striano
Published by Quirk Books
Distributed in the UK by PGUK
Price at popular online bookshop £12.97

Win a copy of The Cookiepedia from Quirk Books and make your own signature cookies.  Just follow the instructions on the Rafflecopter widget below. Giveaway ends on Saturday 7th September, 2013.

 a Rafflecopter giveaway

Thanks to Mat at PGUK for providing me with a copy of The Cookiepedia for review and for the giveaway.  I was not paid for this review and all opinions are my own.

Labels: cookies, giveaway, Quirk Books, The Cookiepedia, win

posted by Janice @ 06:30 27 Comments

July Dish of the Month Round Up

The one advantage of having only a few entries to a blog event is that the round up doesn't take as long to write up! I guess the warm weather is responsible for all but the regulars deserting us and who could blame them, I know I haven't entered many challenges myself. Of course, the standard of the entries we have received is, as usual, exceptionally high, a tribute to Mr Nigel Slater and his lovely recipes.

Let's start with this month's 'hostess with the mostess' my friend and co-conspirator, Sue at A Little Bit of Heaven on a Plate with a delicious plate of Pistachio and Lemon Cookies This recipe is a little extra provided by Nigel in the inside of the slip cover of The Kitchen Diaries II.

Rachel Kelly of Marmaduke Scarlet is making a bit of a name for herself appearing almost weekly in the Guardian Cook Magazine on a Saturday, I always look out for her contributions to Felicity Cloake's themed reader recipe pages. Rachel is also a regular here at Dish of the Month and this month brings us these glowing Baked Tomatoes with Fragrant Spices and Coconut In true Dish of the Month style, Rachel didn't stick rigidly to the recipe making a few subtle changes, they don't seem to have had any negative effect on this rather unusal recipe of tomatoes stuffed with tomatoes.

I also took a few liberties, this time with Nigel's recipe for Plum (or greengage) and Almond Tart in the Kitchen Diaries II. I didn't have plums or greengages and I didn't have time to make pastry. I did have cherries, ground almonds and eggs though and the result was these Cherry Frangipane Ramekins which I served warm with some lovely vanilla ice cream.

Camilla at Fab Food 4 All has gone preserving mad, especially after winning her local show with her Peach and Apricot Jam. Congratulations Camilla! This Mixed Tomato Chutney was inpsired by some lovely multi-coloured cherry tomatoes and based on Nigel's recipe for Mixed Tomato Chutney.

Many thanks for entering July Dish of the Month and we hope to see you again in August when I will be hosting. The link and details of a GIVEAWAY will be posted on 1st August.

See all the dishes on our Pinterest Board or have a look at the round ups on the Dish of the Month page here at Farmersgirl Kitchen.

 

Labels: A little bit of Heaven on a Plate, cherries, cookies, Dish of the Month, Fab Food 4 All, frangipane, Marmaduke Scarlet, Nigel Slater, Round Up, The kitchen diaries II, tomatoes

posted by Janice @ 20:43 7 Comments

Milk and Cookies!

I didn't set out to make cookies. It happened like this, I had made far too much buttercream for the Vanilla and Coconut Cake, there it was in the bowl, really quite a lot of butter, icing sugar and vanilla extract. What was I going to do with it? I knew if I put it in the fridge or freezer for "another time" I would end up throwing it out in a month or so. Hmmm... (scratches head) butter, sugar, vanilla- Eureka! I could make cookies.

I headed to the bookshelf and picked out a few baking books, thinking "oats would work well with vanilla". Rachel Allen came up trumps with a simple Oatmeal and Raisin Cookie recipe. The recipe has caster and light brown sugar, rather than icing sugar, and I think this would make a crisper cookie than the ones I made, referred to by my husband as 'buns'!

I'm not going to post the recipe as it is copyright, I had a search online to see whether it had been published for one of Rachel's TV programmes, so I could link to it, it has not. However, if you search 'Rachel Allen Oatmeal and Raisin Cookies' you will find it has been published on some other blogs.


So if you are ever left with some extra buttercream, you will know what to do!

Labels: buttercream, cookies, oatmeal and raisin cookies, oatmeal cookies, Rachel Allen, raisins

posted by Janice @ 17:30 3 Comments

Chocolate Drops for Tea Time Treats

As the Treacle Bites were such a success, I thought I'd try one of the other recipes on the same page.  The Chocolate Drops were not in the same league as the Treacle Bites but they are also very good and incredibly easy to make.  They taste a bit like a chocolate Viennese finger or shortbread, very short in texture.  I'm not sure they were supposed to come out quite so lumpy as mine did, perhaps if I were more delicate in blobbing them onto the tray they might have looked better!  My answer to that was to melt about 100g of white chocolate and dip the dark Chocolate Drops into it so they were half coated, that certainly improved the look of them and, I have to say, added to the general pleasure of eating them.


Chocolate Drops (makes 18 -20)
100g.4oz softened butter
50g/2oz caster sugar
1/2 tsp vanilla essence
90g/3 1/2 oz plain flour
15g/1/2oz cocoa powder

1. Cream butter with sugar and essence until light and fluffy.
2. Stir in flour sifted with cocoa
3. Drop 18 to 20 teaspoons of mixture, well apart, on to butter baking tray.
4. Bake just above centre of moderately hot oven (1190C/375F or Gas 5) for 17 minutes.
5. Leave on tray 1 or 2 minutes before transferring to wire cooling rack.
6. Once the Chocolate Drops are completely cold, melt the chocolate in a bowl over a pan of hot water and dip each biscuit into the melted chocolate to half coat it.  Place on rack until the chocolate has set.
6. Store in airtight tin.

Printable Recipe

The theme for Tea Time Treats this month is 'Biscuits and Cookies' so I am entering these Chocolate Drops.  Tea Time Treats is organised and hosted alternately by Karen at Lavender and Lovage and Kate at What Kate Baked.

Labels: biscuits, Chocolate Drops, cookies, Lavender and Lovage, Tea Time Treats, What Kate Baked

posted by Janice @ 12:00 7 Comments

A cup of coffee and a Treacle Bite!

It's time to 'Get Random Baby' or so Dom at Belleau Kitchen tells us.  Yes, it's time for another Random Recipe, this time using the Random Recipe Generator thingummydoodah, a technical term I'm sure.

It still required the dreaded counting of the cookery books as it grows every time I look, anyway my random choice was The Dairy Book of Home Cookery by Sonia Allison for the  Milk Marketing Board, originally published in 1968, this edition published in 1977.  The book belonged to my Mother-in-law and has retained it's place on my cookbook shelf as it has some good recipes in it.

And so to the opening of the book in a random fashion...it opened at a double page of biscuit recipes - RESULT!  There were many to choose from: Currant biscuits, Cherry biscuits, Spice or Cinnamon Biscuits, Chocolate Flake Biscuits, Jam Sandwich Biscuits and on and on... However,  I decided to go for Treacle Bites as I have a bit of a glut of rolled oats.


Treacle Bites (makes 24)

100g/4oz self-raising flour, sifted
75g/3oz rolled oats
25g/1oz desiccated coconut
100g/4oz butter
125g/5oz caster sugar
2 level tbsp treacle
1 level tsp bicarbonate of soda
1 tbsp milk

1. Combine flour with oats and coconut
2. Put butter, sugar and treacle into saucepan, very slowly bring to the boil, stirring all the time.
3. Remove from heat. Add bicarbonate of soda dissolved in milk.

This is so much fun, it puffs up like puff candy!

4. Pour hot mixture on to dry ingredients.  Mix thoroughly.  Leave on one side for 30 minutes or until firm.
5. Break off 24 pieces of mixture and roll into marbles.

Rolling the biscuit mix was easier than I thought, not too sticky, they do spread a lot and I would probably make mine smaller next time as my 'marbles' were more like 'walnuts'!

 6. Transfer to buttered baking trays (leaving room between to allow for spreading), Bake in centre of moderate oven 180C for 15 minutes.
7. Leave on trays for 1 or 2 minutes before transferring to wire cooling rack.  Store in an airtight tin when cold.

Treacle Bites Printable Recipe


The verdict: FANTASTIC!  I think these are some of the nicest biscuits/cookies I have ever made and I will be making them again, I would also try making them with golden syrup as I think that would work well too.  Now I must confess that I only had 15g of coconut so used some mixed seeds to replace it, so this is obviously also an adaptable recipe and if you don't like coconut, you know that you can replace it with small seeds, like sesame seeds.

And now for the well-deserved cup of coffee.  As my regular readers will know, I've reviewed quite a few different ground coffees recently.  Just before I went on holiday, I was sent some coffee by Aromo.  Aromo is a company run by three ordinary guys who simply live and love espresso and the mystic of coffee.  The main focus of their business is espresso coffee in single serving pods, but as I don't have a pod machine, I was sent the Aromo Bounce 100% Arabica ground coffee which retails at £4.00 for 250g.

We realy enjoyed this coffee, not being espresso fans we made our coffee in our filter machine and it was excellent, a really smooth rich blend at a very reasonable price and went very well with the Treacle Bites.  If the pods are anything like as good as this, then they are well worth trying.  Aromo coffee is available as ESE Coffee Pods   Senseo Compatible Coffee Pods   Nespresso Compatible Capsules

Labels: Aromo, Belleau Kitchen, biscuits, coffee, cookies, Random Recipes, The Dairy Book of Home Cookery

posted by Janice @ 21:23 18 Comments