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  • Starbucks (ish) Ginger Molasses Cookies

    2014-05-21 16.40.00

    So these cookies have been a hit whenever I’ve made them…they are chewy and gingery and rather tasty with a latte! Or a good old Americano. Pretty easy to whip up the only frustrating thing is chopping up the crystallized ginger…if you can get some crystallized ginger chunks…do it! It will save you time and effort and stop you from slicing your finger trying to scrape them off the knife blade!

    2 1/4 c plain flour
    1 tsp ground ginger
    1 tsp cinnamon
    2 tsp baking soda
    1/2 tsp salt
    3/4 c butter
    1 c dark brown sugar
    1/4 c molasses
    1 egg
    3/4 c chopped crystallized ginger
    A sprinkle of sugar for coating

    Preheat oven to 170 c

    Mix dry ingredients into a bowl and put aside. In a stand mixer cream butter and sugar until fluffy…add the egg and molasses and mix until blended. Mix the crystallized ginger in by hand. Roll into golf ball sized balls and roll in sugar then slightly flatten them on a lined cookie tray and put in the fridge for about 15 minutes. Pop into the oven for about 10 – 12 minutes. Careful not to overdo it…they are meant to be chewy…not hockey pucks!



  • Everything but the Kitchen Sink cookies

    2014-05-05 13.24.25

    So these cookies are an uber versatile recipe with options, which means decisions…eek…we aren’t good at making decisions in this house! But when it comes to cookies everything and anything goes. These are actually pretty healthy too :)

    Preheat oven 180c.

    1/2c butter
    1/3c dark brown sugar
    1/3c sugar
    1 egg
    1T buttermilk or plain yogurt
    1T vanilla
    3/4c whole wheat flour
    1/2t baking soda
    1/2t cinnamon
    1/4t salt
    1/4t ginger
    1/2c dried fruit…we used 1/4c dried cranberries and 1/4c raisins
    1/4c chocolate chips…or white chocolate chips or butterscotch chips
    1 1/2c rolled oats
    1/2c chopped nuts or seeds….we used 1/4c chopped cashews and 1/4c pumpkin seeds

    In a stand mixer mix the sugars and butter until soft and fluffy.

    Next mix in the egg, vanilla and buttermilk.

    In a separate bowl sift together the flour, salt, cinnamon and baking soda.

    Slowly mix the dry ingredients in to the sugar/butter mix. Turn off the mixer before adding the dry ingredients….unless you fancy being doused with flour! Not that I’ve EVER done that!

    Then take the bowl off the mixer stand and mix the rest in by hand.

    Drop by spoon onto a baking tray and cook for about 10 minutes.

    Makes about 24 cookies.



  • White Chocolate Cranberry Shortbread

    2014-04-01 09.56.16

    100g softenend butter
    100g plain flour
    50g semolina
    50g caster sugar
    50g dried cranberries
    50g white chocolate chips

    Preheat oven to 130c and lightly grease a baking tray. Mix the flour and semolina together in a bowl, add the butter and mix it with your fingers until its like breadcrumbs. Just take your time as this is the part that makes the shortbread nice and flaky and crumbly! Bang the rest in and mix it until it comes together. Then squish it all together to make a smooth dough. Roll this dough out on a lightly floured surface into a 20 cm circle that’s about 1-2 cm thick. Lift it onto the baking tray stab it all over with a fork…make pretty patterns if you like! Bang it in the fridge for about half and hour to chill it back down. Pull it out of the fridge and sprinkle it with sugar and score it into 8 pieces then pop it in the oven for about 40 minutes or until a lovely pale gold colour. Once you take it out…rescore and resprinkle with sugar and leave to cool. Cut into wedges and eat with a steaming hot cup of coffee..mmmmmmmmmmmmmmmmm!