Category: Biscuit recipe

The only choc chip cookie recipe you’ll ever need!

The only choc chip cookie recipe you’ll ever need!

The ultimate choc chip cookie recipe

Do you ever have one of those days when only a choc chip cookie will do? I love them but Beau simply adores them. Whenever I’m baking that’s what she wants – Freezer cookies. So, when I went to make her a quick batch I discovered that I actually didn’t have all the ingredients I needed so in true EmmaMT style I just made up teh recipe as I went along and used similar alternatives. What I discovered was a batch of the most moreish, soft, gooey chocolateyness I have ever tasted. I had to hide them just so I wouldn’t eat them all before I had shot them. In fact I am alone in my house right now as I type this and I know that there are still five more calling me from downstairs

“Emma! Come and eat us. We’re all soft and warm and bursting with waaaayyyy too much chocolate to resist us!” 
The ultimate choc chip cookie recipe

But resist them I must. I promised Tim that I wouldn’t eat them all and that there would be some when the girls get home too! Pfew! My waistline thanks him for that!

Alternatives that work

The thing about these cookies that took me by surprise it how good they taste when made with margarine instead of butter. I knew that the brown and granulated sugar would work instead of soft brown sugar but I expected them to be a bit soggy not perfectly gooey. They were just right. Another benefit is that you can use margarine straight from the fridge as it’s soft to begin with. I used Flora’s Buttery as I have a post I’m writing for them in April and had it in the fridge already. It’s goooood!

The ultimate choc chip cookie recipe

The trick to getting the perfect soft cookie

… is to not over bake them. This is something that has taken me years to perfect. They only need 9-10 minutes in the oven. The edges will start to turn golden brown but not brown-brown- if you know what I mean? They’ll be light and puffy and they’ll look under baked. They’re not. Just take them out of the oven and place the tray on a cooling rack and leave them for 20 minutes before removing them. I know, I know. Warm cookies from the oven are too good to resist so just do your best!  As they cool they wrinkle and look like the ones above. Chocolate heaven. The ultimate choc chip cookie recipe

Even after nearly forty minutes the chocolate was still all warm and melted. See? It’s hard to resist! Hence there are now only five left from the batch – which makes 18. (just so you know I’m not completely greedy I did bake these yesterday. I haven’t eaten them all by myself in one go!

The ultimate choc chip cookie recipe

Print this recipe off here

 

I hope these become a staple in your recipe repertoire as they have mine! Let me know how you get on and if you manage to resist/share them.

EmmaMT

x

Summer holiday baking:Jammie Dodgers and Iced ring biscuits with The Great Little Trading Company.

Jammie Dodgers and Iced ring biscuits

Ice rings and Jammie Dodgers

When it comes to baking during the summer holidays I have to say I’m well up for it- sometimes more than my kids are. So, when I was approached by The Great Little Trading Company to do a guest post for their blog I instantly jumped at the chance. Then I realised that I have a pre-teen who likes to stay in her room and watch Netflix or play Minecraft all day long and after having a baking mad mum is kind of a bit over it and a nine year old who has been baking all on her own all summer long – making up her own recipes- some delicious. Some not so much! So, plan B. Borrow someone else’s kid!

Ice rings and Jammie Dodgers

The plan

I was asked to come up with a new recipe to bake with kids in order to keep them entertained during the school holidays. I decided that iced rings were a great idea. Kids love to cut out biscuits and to play around with ‘wet icing’ and I thought I could teach the older ones how to do a more difficult technique. Great for all ages I thought.

What actually happened?

Well, once I had borrowed my friend’s gorgeous four year old daughter Dahlia we got down to it. The GLTC named aprons were put on (they came in cute cotton bags which Dahlia’s dog Rusty was put to bed in- as it made the perfect sleeping bag), hands were washed and we were ready to go.

Ice rings and Jammie DodgersI made the dough ahead to save time and let them cut out the ring biscuits. The thing is, I have a ton of cookie cutters- a whole drawer full in fact, which Darcey decided to open up and share with Dahlia. Cutting out circles and rings is no fun when there are cats and fairies, butterflies, hands and bunnies to be had.  Plan abandoned… kind of.

Ice rings and Jammie Dodgers

I made some ring and circle biscuits and so did Beau. Dahlia and Darcey made everything else they could get their hands on. Beau decided that she wanted to make Jammie Dodgers which was great as this recipe works equally well for dodgers as it does for iced rings.

summer baking 1Too blue

I made up the Royal icing ready for the kids to add their own colours to. I have these new Wilton colours from Lakeland which are brilliant. They come with a colour chart and you add a certain amount of drops of colour to get the specific colour you’re after. A drop is all you need. Each girl was given a bowl of white royal icing to colour and before I could turn around and grab a mini spatula Darcey had squirted a ton of the turquoise into her bowl. “Nooooo!!” was my instant reaction and I was right.Ice rings and Jammie Dodgers recipe For the rest of the day there were blue hands, VERY blue tongues and blue t-shirts. Even once the biscuits were iced and left to harden a day later the blue was still staining tongues when you ate them!Jammie Dodgers and Iced ring biscuits1

I used sandwich bags tied with rubber bands as piping bags. They’re easy to hold and control and cheap as chips. Just snip off the corner and away they went. And they really did love the icing. One squirt for the biscuit. One for the mouth. Dahlia told me that she had to stop the icing dribbling out at the end! She had so much sugar that day I think she could have flown home! (Sorry Fou!)

I decided to still make the pattern on the iced fingers and both Beau and Darcey had a good go at itIced rings biscuits

Click here to print this recipe 

Jammie Dodgers and Iced ring biscuits

Biscuits ingredients

  • 50g caster sugar
  • 100g unsalted butter at room temperature
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200g plain flour
  • 20g cornflour

Royal icing to decorate

  • 500g icing sugar
  • 1 egg white (from a medium egg)
  • food colours

To make the biscuits

  1. Place all the ingredients into a bowl and mix until just combined. I use a stand mixer till it’s all incorporated and then use my hands to really work the butter into the flour. Be careful not to over work the dough as this will give you tough biscuits that spread during baking.
  2. Wrap the dough in cling film and chill for at least 30 minutes.
  3. Preheat your oven to 180ºC (Fan oven160ºC) and line baking trays with silicon paper.
  4. Roll out the dough onto a floured surface so it’s around the thickness of a £1 coin. Let the kids have a go and cut out shapes to their hearts content.
  5. Place the biscuits on a baking tray and bake for 10-12 minutes until the edges start to brown.
  6. Leave to cool on a rack for 10-20 minutes while you make the royal icing.

To make the royal icing

  1. Sieve the icing sugar into the bowl of a stand mixer (you can use a hand held mixer too but it makes a bit of a dust cloud in your kitchen!) Add the egg white and mix by hand until completely blended.
  2. Place the bowl in the mixer and mix for 4-5 minutes. If the icing looks too dry add a little water at a time so it is softer and more fluid.
  3. Place the royal icing in a few bowls then add a drop or two of food colouring to each and mix.
  4. Place the icing into piping bags (or sandwich bags tied with elastic bands) and snip off the tip.
  5. Let the kids have some icing fun. Leave the decorated biscuits to harden for an hour or more before eating or storing.

To make the pattern on the iced rings

Cover the biscuit in white icing. Immediately afterwards pipe horizontal lines across. Using a toothpick drag the lines in one direction at regular intervals. Then repeat in the other direction in between the first lines. Hey presto! Cool iced rings.

Jammie Dodgers and Iced ring biscuits2To make the Jammie Dodgers

Take one circle biscuit and one ring which are the same size. In a heat proof bowl add a tablespoon of jam. We used strawberry but anything goes. Heat the jam in the microwave for 30 seconds. You want it to be warm and runny but not bubbling. Use a silicon pastry brush to brush jam across the circle biscuit then place the ring on top. Leave to cool. Hey presto Jammie dodgers.

Ice rings and Jammie Dodgers

I think a great time was had by all – especially once the biscuits were made and devoured! Ice rings and Jammie DodgersHope you had fun this summer holiday. What have you been baking with the kids? I’d love to know.

EmmaMT

Disclaimer: No child was harmed in the eating of too much royal icing in this post! Thanks to The Great Little Trading Company for asking me to write a guest post over on their blog – which you can see here. Thanks also to Theoda for letting Dahlia come and play ‘how much icing can I eat before dinner!” Love you guys. x

Ice rings and Jammie Dodgers recipe

 

How to make easy butterfly cookies that look fantastic!

Easy butterfly cookies How to make butterfly biscuits

I made these butterfly cookies for a local charity event a few months ago. As a volunteer at Free Cakes For Kids we’re always being asked to support local charities and this time it was for The Maypole project. Oh I do love a charity bake, don’t you?

I’ve baked a few cakes in the past for The Maypole project charity but this time it was for a summer fete where they were going to be selling bakes to raise funds. I thought 20 odd cookies would make some money so I set about making the biscuits a few days before.

I’d been looking for an opportunity to make butterfly cookies on lollipop sticks for ages. They always looked a bit daunting so I set about decorating them slowly. I painted one stage at a time on all the biscuits so they had time to dry in-between layers and I was really happy with the end result. They looked pretty good on their own but it was when I put them all together that they looked really great.

Displaying the cookies

I used a fake cake made from polystyrene to hold all the biscuits. First I pushed a spare lollipop stick all over the base so the actual biscuits would go in -facing the front, with little need for pushing.

Once they were all in place I wrapped a thick piece of ribbon around the fake cake and wrapped the lot in cellophane. I then insisted on Tim driving us to the fete so I could hold them on my lap for the journey. I didn’t trust them to stay upright anywhere else for the journey.

I dropped them off at The Maypole Project table then we had a look around the rest of the fete. It’s hard not to resist going back and having a peek to see if your baked goods are selling throughout the afternoon. I only looked twice and they seemed to go down pretty well.

So now it’s your turn. They’re easy to do. Why don’t you have a go?

Easy butterfly cookies                                                                          

  (Print this recipe) 

(Makes around 20 biscuits)

  • 200g unsalted butter- at room temperature
  • 200g caster sugar
  • 400g plain flour
  • 1 egg (medium) – at room temperature
  • 1 tsp vanilla extract
  • White sugar paste
  • food gel colours

To make the cookies

  1. Place the butter in a bowl. Add the sugar, flour, egg and vanilla essence.
  2. Mix all the ingredients by hand. I always mix biscuits by hand as the warmth from your hands means that it’s all being blended really well and for some reason they taste much better than when mixed with a machine. You can always start the mixing with a wooden spoon if you don’t like gloopy hands.
  3. Be careful not to over mix biscuit dough. It will not only become tough, but the biscuits will spread more when baked and we want them to keep their shape perfectly.
  4. Once it is nearly all blended I turn the dough out onto the worktop and knead it till it all holds together nicely.
  5. Wrap the dough in cling film and pop it in the fridge for at least 30 minutes. This allows the gluten in the flour to do it’s stuff. Without chilling the cookie shapes will definitely contort when baked.
  6. Remove from the fridge and knead a little on a lightly floured surface. Roll out using spacing sticks to ensure that your biscuits are all the same thickness.
  7. Cut out the cookies then remove the excess first. This way you can pick up the biscuit without denting it.
  8. Place a lolipop stick in each cookie making sure you don’t poke it through the front. It’s okay if it pokes through the back as the baking will keep it in place.
  9. Place on a baking tray lined with silicon paper and pop them back in the fridge for another 30 minutes. This ensures the cookies bake slowly and don’t spread. It’s the easiest way to make sure each design is exactly the same.
  10. Pre-heat your oven to 160°C then bake for 12 minutes or until the biscuits start to brown on the edges
  11. Remove from the oven and leave to cool completely on a wire rack. Avoid handling the cookies till they are cool. If you pick up a hot cookie by the lollipop stick it’s likely to fall out!

To decorate the cookiesbutterfly cookie decorating steps

  1. Roll out the white sugar paste so it is nice and thin then use the same butterfly cutter to cut the shape. Carefully pick up the sugar paste butterfly and dampen it on the reverse then ‘stick’ it down onto the butterfly cookie. Smooth it onto the cookie with the palm of your hand. Smooth the edges so they don’t stick out – or the sugar paste will snap off.
  2. Use a little yellow food gel colour – watered down with clear alcohol, to paint the edges of the wings
  3. Continue till half the wings are painted
  4. Use a dark brown or black colour to paint the centre of the butterfly
  5. Use jagged brush strokes for the tips of the wings
  6. Paint a thin line around the rest of the wings
  7. Paint across the lower wings and give the tips some detail
  8. Draw veins across the top wings
  9. and the bottom
  10. Make shiny white paint with a white lustre powder and some clear alcohol and paint tiny dots all around the outside edge of the wings on the black area.
  11. Leave to dry overnight.How to make butterfly cookies

enjoy!

EmmaMT x

Almond shortbread recipe and the cute button cookie cutter

Almond shortbread recipe and the cute button cookie cutterAlmond shortbread recipe

Who doesn’t love the soft, crumbly, buttery taste of shortbread? It’s one of those melt in the mouth biscuits which- according to Beau, I don’t make nearly often enough. That and freezer cookies! 

I was requested to make a batch and when I had some leftover ground almonds I thought that they’d work well together – I’m a bit obsessed with almonds at the mo!  And my almond shortbread recipe was developed and loved. They were deeelsh. After the on-going shortbread fiasco of a few years ago I decided that now was the perfect time to have a play with my new button cookie cutter stamp.

Button cookie stamp

Almond shortbread recipe

My friend Emma (is it me or is everyone called Emma nowadays?) set up her own cookie stamp business Emma Jane’s Bakery, just before the birth of her daughter and she asked if I would like to have a play with one of the designs. Of course I jumped at the chance. I mean how great are they? Emma asked me to choose one and I have to say that I struggled. They’re all really cute. I went for this simple swirl design as I thought it would work on so many levels – biscuits for friends, christmas gingerbread gifts for teachers, shortbread for demanding eleven year old daughters!

Emma Jane's bakeryAs well as doing button cookie stamps (there’s eight to choose from) Emma also does a stamp for weddings, Christmas and she can even personalise them too. “Made by EmmaMT” sounds pretty good to me, but you can have baby’s names and birthdate for christenings, Mr & Mrs and the date for weddings, company logos – the list is endless. Go have a look and see.

Almond shortbread recipe

Almond Shortbread Recipe

  • 200g unsalted butter at room temperature
  • 100g Caster sugar
  • 35g ground almonds
  • 225g plain flour (plus a bit extra for rolling out)
  • 1/2 tsp vanilla extract
  1. Mix the butter and sugar until completely combined.
  2. In a separate bowl sieve the ground almonds and flour and stir to combine.
  3. Add the dry ingredients and almond extract to sugar and butter and mix until just combined. The less mixing you do the better and more crumbly the shortbread will be.
  4. Line a baking tray with silicon paper.
  5. Roll out the dough so it is around 1cm thick. Using the button stamp imprint the pattern into the dough. If your dough is really sticky give the stamp a light dusting of flour. Then use the circle cutter to cut out around each patterned biscuit. I found that by cutting the circles after imprinting the pattern I got a nice neat circle button. When I cut out the circle then tried to do the pattern I squished the shape and it wasn’t round anymore.
  6. Continue patterning and cutting till you have used all the dough up. Remove the excess dough from around the shortbread buttons then carefully lift each biscuit and place it onto the baking tray.
  7. Chill the shortbread on the baking tray for 30 minutes. This will prevent the biscuits from spreading and losing their shape whist baking.
  8. Pre-heat your oven to 160ºC (Fan oven140ºC) and bake the shortbread for 12 minutes. The edges will start to go slightly golden at the edges. If they go brown they’re overdone. 
  9. Remove from the oven and place on a cooling tray to cool down completely.
  10. Eat them all up!

Enjoy!

EmmaMT x

Almond shortbread recipe

Disclaimer: The cute button cookie stamp in this post was sent to me by Emma Jane’s Bakery (Thanks Emma. I’m gonna have fun using this one) All thoughts and opinions are entirely my own.

 

Chocolate peanut cookie recipe

Chocolate peanut cookie recipe

Chocolate and peanut cookie recipeEvery now and again I come across a cake or cookie and I simply have to have more of! That was the case with these chocolate peanut cookies. I was on a photo shoot in April and the client bought some of these in with her. She’s bought them at some trendy bakers and I kept sneaking back into the kitchen to eat a few more crumbs in between shots. I couldn’t get enough of them. So, I decided to try and recreate them.

Cookies are a funny thing. They need to be moist and chewy in my mind to be a success and these weren’t as chewy as I’d hoped for. They were deep and almost fluffy inside and the combination of chocolate chips with all those peanuts just worked. I’ve tried a few flavour variations on this recipe and this is definitely my favorite.

They’re great for making in a hurry as they are a success whether you chill the dough before baking or not (I couldn’t tell the difference between the ones I baked straight away and the ones that had sat in the fridge for an hour first) They also work well straight from the freezer- just give them a few extra minutes in the oven.

So, with the end result being more biscuit than cookie we still managed to polish them off in record time. Whatever you’d call them they were totally moreish and completely deeelish. Whats more, they took less than an hour from start to munch!

Chocolate and peanut cookie recipeChocolate peanut cookie recipe

Makes around 20

  • 150g unsalted butter (at room temperature)
  • 150g caster sugar
  • ½ tsp vanilla essence
  • 1 large egg
  • 225g plain flour
  • ½ tsp baking powder
  • 100g chocolate chips
  • 100g peanuts
  1. Line a baking sheet with baking paper and pre-heat your oven to180ºC (Fan oven 160ºC).
  2.  Mix the butter and sugar together in a large bowl. Add the egg and vanilla essence. Sieve the flour and baking powder over the mix and stir until just combined.
  3.  Lastly, add the chocolate chips and peanuts. Be careful not to over mix the ingredients as it makes the cookies tough.
  4.  Place dollops of cookie dough onto the tray leaving space for them to spread a little and bake for 12-15 minutes until they start to turn brown at the edges.
  5.  Leave on the tray for a few minutes before transferring onto a cooling rack.
  6.  These chocolate peanut cookies will keep for a few days in an air tight container.

Chocolate and peanut cookie recipe

Enjoy!

EmmaMT x

Book Review: Konditor & Cook. Reservedly legendary baking

Konditor & Cook : Book review

Konditor & Cook. Reservedly legendary baking

This is not your average baking book. This one’s different! “Why?” I hear you ask. Well the recipes are just not what you’d expect…. but in a good way. The combinations are different and unusual and dare I say it – intriguing like ‘Melon and Ginger’ slinger – which sounds more like a smoothie than a tart and ‘101% Apple pie’! How do you do that?

 

Konditor & Cook: Book reviewThe shop

For those who don’t know Konditor & Cook is a little cake shop tucked out behind Waterloo East station on Cornwall road in London. I used to walk past it on my way to work in the mornings and always had to have a good look in the window as I passed by. There was always a line of people queueing outside waiting to pick up their morning coffee and cake. Whenever someone had a birthday or celebration on the magazine a cake would be ordered from K&C – until I started baking that is!

Konditor & Cook: Book review

The Author

Konditor and Cook is the brainchild of Gerhard Jenne. He opened his little baking shop in 1993 using his skills as a pastry chief from Germany; where he studied before moving to England and training under Justin De Blank. This book is full of his most popular recipes. There’s a lot of German influence in the bakes but none of the obvious recipes. I haven’t heard of a lot of the cakes here but they look and sound so good.

Konditor & Cook: Book review

One of the best things about this book is that everything has a real “depth of flavour” as Gerhard says that’s the most important thing -and I think we would all agree with him on that? You don’t need specialist equipment to make any of these cakes – even the more decorated ones at the back- and his ethos that the recipes are easy to make just works in this day and age of our busy lives

Most of these recipes don’t take a lot of time or energy, just enthusiasm and a keen appetite” Gerhard Jenne

Konditor & Cook: Book reviewSo what’s in the book?

The book includes the following chapters. Here’s a few but by all means not all bakes included.

Cakes

Figgy fruit loaf – a cake for cheese, Stem ginger, Almond St Clement cake and sunken pear and black gingerbread cake to name just a few

Tarts and puddings

Choose from Raspberry fudge tart (a favorite at the shop), Rhubarb and orange Meringue, twice baked raspberry ricotta cheesecake with a thyme crust, Strawboffie pie, summer pudding sand and there’s more

Mini bakes

Jammilicious Linzers, Raspberry rocks Meringues (which have raspberries baked in the centres- yum), lemon and currant puff – which are next on my list, Very berry tartlets (as seen above) Kipferl cookies; a traditional Christmas biscuit in Germany,

Brownies and slices

This is where I started when I first got the book. I made the Boston brownies and they are divine! There’s also Whisky and fig brownies, Bakewell slab, Hot cross Blondies and Tarta de Santiago which was inspired by Brindisa a local Borough Market Spanish food importer.

Muffins, cupcakes and buns

If there’s one recipe that is going to get you excited in this chapter it’s the ‘Black velvet cupcakes with Irish cream frosting’. All I really have to say about this is Bailey’s Irish cream liquer. The rest you can imagine! Other tasty sounding bites are Dorset apple cakes, Iced prune buns – these are a really cute domed shape and look super delish – I’m making them this weekend.

Fun and festivities

This is where your creative talents can get into action. There are K&C’s signature ‘Magic cakes’ (I’m sure they’re called this as they disappear!), Spaghetti Bolognese cupcakes, The chocolate cabbage cake (as seen below) don’t worry it’s all chocolate and just looks like a cabbage – there’s not a green leaf to be seen inside this creation. The mulled wine cupcakes also sound amazing.

Basics, tips and techniques

Not only is this chapter full of really good, solid advice but there are more recipes and tips throughout it. There are more pastry recipes as well as frostings, custard and lemon curd all of which can be used with the recipes throughout the book. There are tips on piping, lining a cake tin and how to temper chocolate.

Konditor & Cook: Book review

My thoughts on Konditor & Cook. Reservedly legendary baking.

The photography is a lot darker and moodier in this book than in the average baking book which I’m not usually a massive fan of but with these recipes it just works. I really love the details about each bake before the recipe – either where it originates from or who inspired it. It makes the book really informative and personal, but it’s the extra details in the ‘Basics, tips and techniques’ chapter that make it a must. There are tons of really useful tips and advice that I haven’t seen before. I also really like the way it’s written. You feel like you’re having a chat with your baker friend Gerhard who’s sharing his best knowledge with you. It’s so relaxed and chatty.

Having made quite a few recipes from this book – the Boston Brownies are to die for! I really like this book. It’s good to have something a bit different on your  kitchen shelves. It has a few old favorites – coffee cake, lemon meringue pies and strawberry tarts, but the more unusual recipes are what I rate the most.

Konditor & Cook: Deservedly Legendary Baking by Ebury Press available on Amazon

Do you have this book? Would you buy it and if so why? I’d love to know.

EmmaMT x

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