Peanut Butter Cookies

Screen Shot 2016-09-20 at 22.44.44.png

INGREDIENTS

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar, preferably light
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup peanut butter, creamy or crunchy (though we all know crunchy is better)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 tablespoon hot water

DIRECTIONS

  • 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • 2. In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.
  • 3. Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. Combine the baking soda and hot water in a small bowl and add it to the cookie dough, mixing until just combined.
  • 4. Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)
  • 5. Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges. Let the cookies cool for a minute or more on the baking sheet, then transfer them to a wire rack to cool at least a little. (The cookies will get crisper the longer they cool.) Store the cookies in an airtight container for up to 5 days.

Recipe taken from;

Peanut Butter Cookies

Flaky Biscuits

Isa has an Eid party at nursery tomorrow so I thought we’d make some biscuits for him to take in. They were great fun to make and he loved getting involved in the whole process.

 

Ingredients:

  • 175g butter
  • 125g sugar
  • 1 large egg yolk
  • 1 tsp vanilla
  • 250g plain flour

Makes around 18 biscuits

Method:

  1. Preheat the oven to 160°c and line 2 trays with bakig paper
  2. Mix the butter and the caster sugar with an electric whisk until blended. Add the egg yolk and vanilla and mix until combined. Stor in the plain flour until the mixture comes together
  3. Wrap the dough in some cling film and place in the fridge to chill for around 30 mins.  This will make the dough easier to work with
  4. Roll out the dough on a lightly floured surface to around 4mm thick. Use a cutter to cut out your shapes or use a knife to cut finger shapes.
  5. Transfer to the baking trays and cook for around 14 mins or until light golden brown.
  6. Leave to cool before decorating as desired.

 

 

 

 

Viennese Biscuit Fingers

These biscuits are so simple to make, they’re light, crumbly and have a beautiful melt in the mouth texture.

Screen Shot 2016-10-02 at 21.44.10.jpg

Recipe from  Jo Wheatley, A Passion For Baking

Ingredients

  • 100g unsalted butter, softened
  • 25g icing sugar
  • 1tsp vanilla extract
  • 100g plain flour
  • 1tsp cornflour
  • 1/4tsp baking powder
  • 100g milk chocolate, chopped 

You will also need:

A baking tray lined with baking parchment and a piping bag fitted with a medium star nozzle

Method:

  1. Preheat the oven to 170°C/325°F/Gas Mark 3 
  2. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
  3. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden
  4. Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold
  5. Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth
  6. Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment.