Biscuits

Nana's Shortbread

 

 

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Ingredients

Method

  1. Oven on 180°
  2. Mix all ingredients to paste
  3. Put in rectangular tray with baking parchment and cook for 30 mins

 

Peanut Butter Cookies

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Ingredients

Method

  1. Pre-heat oven to 175C
  2. Cream together butter, peanut butter and sugars
  3. Add eggs and beat
  4. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  5. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Peanut Butter Oatmeal Cookies

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Ingredients

 

Method

  1. In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 175C for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

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Ingredients

 

Instructions

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Ginger Snaps

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Ingredients

Method

  1. Preheat the oven to 150C
  2. Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
  3. Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. Don't just put all the flour in at once, mix it in in 2/3 goes. This will make sure that the mixture remains smooth and not lumpy.
  4. Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.

Possible Alternative

https://www.tasteofhome.com/recipes/lara-s-tender-gingersnaps/

Chewy chocolate chip cookies

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Ingredients

Method

  1. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don’t overwork the dough as this will toughen the cookies.

  2. For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.

  3. Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading. 

  4. Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Notes

Source

Chewy chocolate chip cookies recipe - BBC Good Food

Millionaire's Shortbread

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Ingredients

Caramel
Chocolate

Method

  1. In a large bowl, add brown sugar, vanilla extract, kosher salt, and melted butter. Give it a whisk until everything is smooth and homogenous. Afterwards, add all-purpose flour and whisk together until the right consistency is reached. The dough should hold its shape when pressed together, but should also be nice and crumbly.

  2. Line a lasagna pan with aluminum foil. Trim one sheet widthwise and another lengthwise and lay into the pan (just like you would for brownies). Rub the aluminum foil down with butter so that the shortbread doesn’t stick.

  3. Press the dough into the pan using wet fingers. Use a large spatula to flatten the top and ensure that the dough is evenly spread in the pan. Dock the dough by piercing all over with a fork then sprinkle turbinado sugar across the top. Place into a 175C oven for 17-22 minutes.

  4. Remove from oven and let cool for 2 hours on a wire rack.

  5. To make the caramel, add the unsalted butter, sweetened condensed milk, brown sugar, corn syrup, heavy cream and kosher salt to a saucepan.

  6. Whisk the ingredients together on the stove over medium heat. Bring to a simmer and whisk frequently for about 15 to 20 minutes, or until it reaches 113C. It’s going to stall around 107C, but keep whisking until it reaches 113C.

  7. To end up with the perfect consistency, the caramel needs to be at a temperature of at least 113C and no more than 115C.

  8. Once the target caramel temperature has been achieved, pour it over the shortbread and use an offset spatula to push it into all the corners and spread it out nice and even. Tap the pan a few times against the countertop to pop any bubbles.

  9. Set aside and let cool completely.

  10. To make the tempered chocolate topping, start with 8 ounces of dark chocolate in wafer form. Take about 2 ounces and chop it finely, then set aside.

  11. Melt the remaining 6 ounces of chocolate over a double boiler. Dump the chocolate in and stir. Allow it to melt, and do not let it exceed a temperature of 48C.

  12. Remove from the heat to finish melting, if necessary, and then take it off the heat completely. Immediately add in the remaining 2 ounces of finely chopped chocolate and stir until smooth and tempered.

  13. Once the chocolate reaches 28C, pour it over the cooled caramel. Push it into all of the corners and spreading it out evenly with an offset spatula.

  14. Give the pan a wiggle and a few taps on the countertop to even out and pop any remaining bubbles.

  15. Cover and refrigerate for 10 minutes, or until the chocolate is set.

  16. Use the aluminum foil handles to lift the shortbread out of the pan. Slowly and carefully peel off the aluminum foil and get ready to slice.

  17. Cut into bars of desired length and serve. I recommend first gently slicing just into the chocolate, then slicing all the way through the rest of the cookie, so that the chocolate doesn’t break. Enjoy!

Notes