Tag Archives: cookies

Crystallised Ginger Shortbread

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I have mentioned my love for shortbread before, I was brought up on the stuff!

This is another twist on a classic, my Grannie loved crystallised ginger, I think that she would approve of this!

I often makes these as mini biscuits for the lunch boxes, around 2cm diameter. To make the shortbread this size it is easiest to break the dough into four pieces and roll them individually.

Makes 30.

Ingredients

220g butter, room temperature and diced

90g caster sugar plus extra for dusting

330g plain flour

70g crystallised ginger

Method

Process or beat the butter and sugar until creamed and light.

If using a processor add the flour and ginger and process until it forms a ball.

If making by hand, chop the ginger finely, add to the butter mix with the flour and combine well.

Cover a piece of cling wrap with a little extra sugar, and form the dough into a sausage, around 4-5 cm diameter, and roll in the sugar.

Wrap the rolled sausage in the cling wrap and pop in the fridge for 2 hours.

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Take the dough out of the fridge and slice into rounds about 5mm thick.

Place the dough on the baking sheets and bake for 25mins until golden.

Allow to cool on a wire rack.

Date and Peanut Cookies

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Sometimes the boys have “gone off” dried fruit and any sign or a raisin, date or sultana has caused protest.

This is a sneaky way of getting  the dried fruit in with no one knowing! I have used raisins, sultanas, dates and apricots in this recipe, all work well.

These are very quick to make in a food processor.

This recipe makes around 30 cookies.

Ingredients

100g dates, chopped

100g peanut butter

100g butter

100g caster sugar

100g brown sugar

1 egg

220g self raising flour

Method

Preheat oven to 180 degrees Centigrade.

Line two baking sheets and set aside.

Measure out dates, peanut butter, butter, sugars and egg.

Pour into food processor, process to mix well and chop dates finely.

Add flour and mix to a dough.

Roll into walnut sized balls, place on the baking sheet and flatten slightly with a fork.

Bake for 20-25mins.

Cool for five minutes on the trays and then cool completely on a wire rack.

Store in an air tight container.

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