Love Heart Cookies

Hi and welcome to my blog ‘Scrummmy Friday’s!’ 

This week I thought I would spread a little love as Valentine’s Day not far away.  I thought I would make my classic shortbread heart cookies. These cookies are very simple to make and taste truely wonderful. These are a great treat or a perfect gift for that Valentine…?

  

Ingredients

125g unsalted butter (at room temp)

200g caster sugar

1 large egg

200g plain flour, plus extra for rolling.

1 tsp vanilla extract

A jar of your favourite jam, in my case, raspberry

Method

  1. Line 2 baking trays with grease proof paper.
  2. In a bowl, cream the butter and sugar together well.
  3. Add egg and beat well
  4. Add vanilla and mix in well
  5. Gradually add flour. You may need to use your hands to kneed the mixture by the end.
  6. Lightly dust a work surface with flour and roll out the dough to about 5mm thick.
  7. Using a large heart shaped cookie cutter, cut out your shape and place it straight onto the baking tray. Then using a smaller heart shaped cookie cutter, cut out the middle of half your larger hearts. Remember you will need to make pairs as these are sandwiched together. If you accidentally miscounted, never mind they taste just as yummmy on their own.
  8. Place the trays in the fridge for 30 mins to chill. This will help the cookies to keep their shape when baking.
  9. Whilst the cookies are chilling in the fridge, pre heat the oven to 150C
  10. Remove cookies from fridge and place straight into the oven and bake for 15-20 mins or until the edges go a light golden brown. 
  11. Allow to cool for 10 mins on the trays and then lift and put them in a wire rack to completely cool. Don’t worry when you get them out of the oven that they seem soft, they will harden when they cool.
  12. In a small saucepan, warm a few teaspoons of your favourite jam. This helps it to spend easier.
  13. Take your cooled heart shaped cookie (without the heart shaped hole) and spread the jam on and then place the other cookie (the one with a heart shaped hole) on top and allow the jam to go cold setting the cookies together.

And there you have it, the best tasting shortbread heart! 

Em X

Quote “All you need is love. But a little chocolate now and then doesn’t hurt” – Charles M. Schulz


Soft Warm Chewy Cookies

Hi cake fans! It’s another Scrummmy Friday and this week I have a real treat! 

It has been so cold outside and when it’s cold, I don’t really think about eating all too healthily  (Bang… There goes my New Year’s resolution!) 

This week my daughter and I decided to make cookies to go with our hot chocolate!

These are our favourite type of cookies! They are really great and very easy to make. There is no chilling involved with these cookies either!

So let’s get baking…!

Ingredients

200g plain flour

1 tsp bicarbonate soda

Pinch of salt

125g unsalted butter at room temp

105g light brown sugar

6 tbsp granulated sugar

1 egg

1 tsp vanilla ext

3 small tubes of smarties
Method

I find it is easier to mix by hand with a wooden spoon rather than a food mixer.

  1. Combine butter (that is softened) and both sugars in a bowl and beat with a wooden spoon until smooth.
  2. Beat in the egg and vanilla.
  3. In a separate bowl, mix the flour, bicarbonate soda and salt.
  4. Gradually add the dry ingredients to the butter mixture and blend until well incorporated.
  5. Add one tube of smarties to the mixture and fold in.
  6. Preheat oven to 160C (for fan oven) and line baking trays with grease proof paper.
  7. Using two teaspoons, scoop out a small about of dough and round it by scrapping from spoon to spoon.
  8. Place dough on the tray but allow enough space between them as they do spread out whilst baking.
  9. Place in the oven for 15-20 mins or until golden round the edges.
  10. Then remove from oven and put a few smarties on top for decoration.
  11. Allow to cool on the tray for 5 mins before transferring to a wire rack to cool completely. But they are at their best when they are still a warm. Yummm!

Enjoy with your chosen hot drink, like us!

  

Happy Baking!

Em X

Snickerdoodles

 

Hello and welcome to another week of Scrummmy Friday’s

This week I have chosen to make an American Classic, the Snickerdoodle cookie.

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These cookies are crisp at the edge with a gorgeous, melt in the mouth middle.

They are also super quick to make, so if you have some hungry mouths wanting a treat, these are just perfect. This recipe makes about 12 cookies

Tools required

2 large baking trays, lined with baking paper.

A bowl

Wooden spoon

Ingredients

115g Unsalted Butter, Softened

100g Dark Brown Sugar

2 tbsp Maple syrup or a few drop of caramel flavouring

175g Self-raising flour

2 tbsp Caster sugar

A sprinkle of Cinnamon

A handful of chopped pecans (optional)

Method

1 – Preheat oven to 160·C (this is for a fan oven) & Line your trays.

2 – Put the butter and dark brown sugar in a bowl and beat together until light & fluffy. then add maple syrup or caramel flavouring & mix well. Then sift over the flour, gradually, on top of the mixture & beat well until a rough dough is formed.

3 – Divide the mixture into balls (about the size of a walnut).

4 – on a plate, put the caster sugar, chopped pecans (if using) and cinnamon & roll the dough balls on the plate & flatten slightly.

5 – Bake in the oven for 10-15 minutes or until golden brown. Remove from the oven and allow to cool for 10 minutes on the tray before transferring on to a wire rack to cool completely.

Yummm!

Em x

 

Scrummmy Friday’s

Hi and Welcome to Scrummmy Friday’s

#Scrummmyfridays

Each week I will post a quick and easy recipe for you to bake and enjoy a yummmy treat over the weekend!

My first recipe to share with you is…..

Halloween Ginger Shortbread.

This is a family friendly recipe, so why not all try!

Ingredients for Cookies

200g Unsalted Butter

200g Light brown Sugar

1 Medium Egg

400g Plain Flour

2tsp Ground Ginger

1/2 tsp Cinnamon

Pinch of Salt

Tools

Baking trays

Baking/Grease proof  paper

Rolling pin

Ginger bread people cutters

Method

Pre heat oven to 160 Deg C

1 – Ensuring butter is at room temp before starting (makes it easier to mix)  Place the butter in a bowl

2- Add light brown sugar and beat until well combined

3- Add beaten egg and combine well

4- Add flour, spices and salt. Mix a little at a time with a spoon and when the mix become to hard to work with the spoon, finish off with using your hands, by kneading well. Keep working at it until the mixture comes together and forms a ball.

5- Place on a floured worktop and knead some more until smooth.

6- Rollout until it is 5mm thick (Keep moving the dough around between rolls to stop it from sticking to your worktop)

7- Cut out shapes and place on the baking trays lined with baking/Grease proof paper.

8- Place in the oven for 10-15mm or until the edges are turning a golden brown colour.

9- Leave on the tray for 10mins (if you try lifting before cooling on trays they will break) once cooled, lift them off and place on a wire rack until completely cool (They will harden up as they cool)

To Decorate

Royal icing

Water

Piping bag or food/freezer bag

1- Put royal icing in a cup and add a tiny amount of water at a time. (The consistency you want is like toothpaste)

2- Put icing into a piping bag or food/freezer bag (just use one corner of the food bag and snip the corner off to the desired size)

3- Pipe on your halloween monsters outline.

4- For the flood icing (this is to fill the inside of your lined monsters) use more royal icing but this time make it the consistency of cream.

5- using a spoon and cocktail stick, pour a little icing on and spread it around until it fills the cookie and allow to dry.

Be imaginative and use food colourings and decorations to create different spooky designs.

Please show me what you bake, I look forward to seeing all your wonderful designs and creations

Em X

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