December 2018
Learn To Bake With Your Parents
VE -GA IN
Healthy Treats
Inclu des all new recip es
Fam ily Fun Issu e
WE LC OM E C
ookies need no introduction. They’re cookies. Unless someone has been working in the chocolate chip factory all day and they just can’t stand the sight of them, when you offer a cookie the answer will almost always be “Yes.” Or maybe an “I really shouldn’t ...” while they reach for one, anyway. They are the perfect casual treat. After all, who wants to greet their new neighbours with a tray of tiramisu or welcome their child home from school with cherries jubilee? And you certainly can’t send that chocolate mousse pie via mail. Just the very phrase “a plate of cookies” tugs at our heartstrings like a basketful of wide-eyed puppies. As soon as we were able to preheat the oven, we were baking cookies. They are an excellent introduction to the world of baking. Minimal equipment is needed and the ingredients list is usually succinct and to the point. Get the whole gang together and dropping, rolling, or shaping cookies becomes effortless and fun. Cookie baking time is blessedly short; some can even be out the door with you in half an hour if an emergency bake sale is taking place in the town square. Indeed, baking cookies is a necessary skill for any superhero, no cape required. In this short magazine, we’ve brought together 10 of our favourite cookie recipes. Our love of cookies ... all kinds of cookies ... has driven our relentless quest to find a sweet little treat for most every moment or situation in your life. So perhaps that unhappy person who said “food is not love” has never had a cookie. The simple act of breaking apart a chocolate chip cookie, still warm from the oven, is an iconic moment for everyone. Vegetarian cookies are invading your cookie jar.
CO NT EN TS Cookies: Blueberry Cookies- Page 4 + 5 Raspberry And White - Page 6 +7 Chocolate Cookies Persian Rosewater Cookies- Page 8+9 Applesauce Ginger - Page 10 + 11 Spice Cookies Apricot and White - Page 12 + 13 Chocolate Cookies
Bars: Strawberry Oat Cake Bars- Page 14 + 15 Banana Chocolate - Page 16 + 17 Walnut Cake Bars Apple Cranberry - Page 18 + 19 Cake Bars Apple Pecan - Page 20 + 21 Cake Bars Apricot Cinnamon - Page 22 + 23 Delight Bars VE-GAIN
Blueberry Cookies A delicious way to boost your health Make : 40 small cookies Preheat the oven to 190C, 375F, Gas Mark 5 - moderately hot.
Ingredients 2 cups plain/all-purpose flour 1 cup sugar 2 teaspoons baking powder, non-aluminium 1/2 teaspoon salt 2 tablespoons sour cream 1/4 cup milk 1 1/2 teaspoon almond essence 1 1/2 teaspoon grated lemon zest 1/2 cup butter 1 cup rinsed blueberries
December 2018
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Blueberry Cookies
Steps 1 Cream together the butter and sugar in a large mixing bowl. Add in the sour cream, milk, almond extract and the lemon rind/zest. Mix well. Gradually fold in the flour, baking powder and salt. Slowly add the rinsed blue berries until they are completely absorbed. 2 Take the bowl from the mixer, cover it with a damp cloth and store it in the fridge for about four hours. 3 Remove the bowl and drop the dough in teaspoonfuls onto the prepared cookie trays, leaving a gap of around 2 inches between each cookie. Bake for around 12 minutes until the cookies turn a light golden brown. Cool on the trays for a few moments then remove to cool on a wire rack. 4 Store in an airtight container in a cool, dark place
December 2018
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Raspberry And White Chocolate Cookies A perfect blend of flavours Make: 12 large cookies Line a baking tray with parchment paper or silpat. Preheat the oven to 180C, 350F, Gas Mark 4 - moderate.
Ingredients 1 1/2 cups plain/all-purpose flour 1 cup light brown sugar 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1 pinch salt 2 tablespoons sour cream 1 teaspoon vanilla extract 1/2 cup butter 1/2 cup white chocolate chips 1/2 cup halved fresh raspberries
December 2018
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Raspberry And White Chocolate Cookies Steps 1 Blend together the butter and sugar in a medium size bowl. Add the sour cream, vanilla, flour, salt, baking powder and bicarbonate and mix thoroughly. 2 Add the white chocolate chips. (Chop up a white chocolate bar if need be). Half your raspberries and add to the mixture. Mix well. 3 Using a medium scoop or large tablespoon, drop portions of the mixture onto the prepared baking tray. Leave two inches between scoops. Bake in the preheated oven for approximately 12 minutes until light golden brown. Allow to cool on the tray for a minute or so and then remove the cookies to a wire rack to cool completely. 4 Store in an airtight container in a cool place.
December 2018
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Persian Rosewater Cookies A unique middle-eastern aroma and taste.
Make: 20 cookies Prepare three baking sheets with silpat or greaseproof/silicone/ parchment paper. Preheat the oven to 180C, 350F, Gas Mark 4 moderate.
Indgredients 1 cup plain/all-purpose flour 3/4 cup caster/superfine sugar 4 tablespoons sour cream 1/2 cup vegetable/canola oil 1 tablespoon rosewater 1/2 cup currants
December 2018
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Persian Rosewater Cookies
Steps 1 Cream together the sugar, sour cream, rosewater and the vegetable oil. 2 Fold in the flour gradually and mix until you reach a smooth consistency. Mix in the currants. 3 Drop teaspoon size heaps of the batter onto the prepared baking trays. Leave about an inch around each heap. 4 Bake in the preheated oven for ten minutes or so, until the cookies are a golden brown colour. 5 Cool in the trays for a moment, then remove to wire racks to cool completely. 6 Store in a cool place, in an airtight container.
December 2018
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Applesauce Ginger Spice Cookies Sweet treats with a spicy tang. Make : 36 cookies Prepare three cookie sheets with parchment paper. Preheat the oven to 190C, 375F, Gas Mark 5 - moderately hot.
Ingredients: Cookie Dough 2 1/2 cups plain/all-purpose flour 1/2 cup brown sugar 1/2 cup molasses 1 teaspoon bicarbonate/baking soda 1 teaspoon cinnamon 1 teaspoon dried ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup softened butter 1/2 cup unsweetened applesauce 4 tablespoons sour cream 1/2 cup corn oil
Frosting 1 cup icing sugar/powdered sugar 1/4 cup melted butter 1/2 tablespoons grated lemon rind/zest 2 tablespoons lemon juice December 2018
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Applesauce Ginger Spice Cookies Steps 1 Sift together the flour, bicarbonate, salt and spices. Put to one side. 2 Cream the sugar, butter, molasses, applesauce and sour cream in the blender. Gradually fold in the sifted flour mixture. 3 Using a small scoop or a teaspoon, drop onto the prepared cookie sheets. Bake in the preheated oven for approximately 8 minutes until light golden brown. Allow to cool on the tray for a minute or so and then remove the cookies to a wire rack to cool completely. 4 Blend the frosting ingredients together into a smooth paste. Lightly frost the cookies when they are completely cool. 5 Store in one layer in airtight containers in a cool place.
December 2018
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Apricot and White Chocolate Cookies A taste sensation. Soft and creamy
Make: 40 cookies. Line two baking sheets with greaseproof parchment paper. Preheat the oven to 180C, 350F, Gas Mark 4 - moderate.
Ingredients 2 1/4 cups plain/all-purpose flour 1 cup granulated/table sugar 1/2 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon finely ground espresso powder or instant coffee 4 tablespoons sour cream 8 ounces butter 1 teaspoon vanilla essence/extract 10 ounces white chocolate chips 1 cup finely diced fresh apricots 1/4 teaspoon salt
December 2018
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Apricot and White Chocolate Cookies Steps 1 Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside. 2 Combine the butter and sugars in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add two tablespoons of sour cream at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, cream and vanilla are all incorporated (about 1 minute). Scrape again. 3 Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove the bowl from the mixer and do a final mix with a rubber spatula. Cover and chill for at least one hour. 4 Scoop the dough with a medium-sized ice cream scoop to form 1-inch balls. Place on the baking trays. Leave at least an inch and a half around each cookie to allow for some spreading. 5 Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle. 6 Cool the cookies on the trays at first, then transfer to wire racks to cool completely. Store in a plastic airtight container in a cool place.
December 2018
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Strawberry Oat Cake Bars The vanilla essence brings the flavour of the strawberries to a peak. Make: 48 bars Use an ungreased 13 x 9 inch baking tin. Preheat the oven to 190C, 375F, Gas Mark 5 - moderately hot.
Ingredients Strawberry Filling 2 1/2 tablespoons corn starch 1/2 cup granulated/table sugar 3/4 teaspoon vanilla essence/extract 3 cups chopped fresh strawberries
Bars 1 cups plain/all-purpose flour 2 cups uncooked quick oats 1 cup light brown sugar 2 teaspoons bicarbonate/baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup softened butter
December 2018
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Strawberry Oat Cake Bars Steps 1 Prepare the filling first. Add a little water to get started. Carefully bring the strawberries and sugar to the boil in a small, heavy saucepan. Stir constantly and crush the berries with the back of a spoon 2 Boil for two minutes or so to thicken. Keep stirring. Stir in the almond essence. Pour the mixture into a bowl and cool completely. 3 For the bars, first combine the oats, flour, baking soda, cinnamon and salt in a large bowl. Set aside. 4 Beat the butter and sugar together with a foodmixer, in a large bowl, until smooth. Beat until well integrated. Stir in the prepared mixture and beat on low speed until well blended, with the consistency of breadcrumbs. 5 Spread two thirds of the crumb mixture in the bottom of the baking pan. Press down to form a firm layer. Bake for fifteen minutes. Allow to cool. 6Pour the strawberry mixture over the crust. Sprinkle the remaining crumb mixture over the strawberry layer. 7 Place the pan back in the oven to bake for approximately twenty minutes, until the topping is golden brown. Allow to cool completely before cutting into bars. 8 The flavour can develop if left overnight. Store in an airtight container in a cool place. December 2018
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Banana Chocolate Walnut Cake Bars A great mixture of flavours for this nutritious treat. Make: 24 bars Prepare a 13� x 9� baking pan with parchment paper. Preheat the oven to 180C, 350F, Gas Mark 4 - moderate.
Ingredients: Cookies 2 cups plain/all-purpose flour 1 1/2 cups light brown sugar 2 teaspoons baking powder, non-aluminium 1/4 teaspoon salt 1 cup chopped walnuts 4 tablespoons sour cream 1 teaspoon vanilla essence/extract 1/2 cup softened butter 1/2 cup dark/bittersweet chocolate chips 2 medium ripe bananas, mashed
Icing 3/4 cup icing sugar/powdered sugar 3 1/2 teaspoon water 1 tablespoon unsweetened cocoa powder December 2018
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Banana Chocolate Walnut Cake Bars Steps 1 In a medium sized bowl, sift together the plain flour, salt and the baking powder. Put to one side. 2 In the blender cream together the butter, mashed bananas, sugar, sour cream and vanilla essence. Mix well. Add in the chopped walnuts and the chocolate chips. 3 In gradual portions, fold the flour into the creamed mixture. Mix thoroughly. 4 Pour the dough into the prepared pan. Spread evenly. 5 Bake for approximately 35 minutes until the surface is dry and a golden brown colour. Cool in the pan. 6 Blend the icing ingredients together and then drizzle the mixture over the cooled pan. Allow the icing to soak in and then cut into 24 bars. 7 Store in an airtight container in a cool place.
December 2018
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Apple Cranberry Cake Bars The tartness of these bars develops over a few days.
Make : 12 bars Prepare a 9 inch square baking tin. Preheat the oven to 190C, 375F, Gas Mark 5 - moderately hot.
Ingredients
1 cup plain/all-purpose flour 1 cup quick-cooking oats 2/3 cup light brown sugar 2 teaspoons bicarbonate/baking soda 2 tablespoons dessicated/finely shredded coconut 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 cup chopped brazil nuts 4 tablespoons sour cream 2/3 cup butter 3 tablespoons vegetable/canola oil 1/2 cup chopped dried cranberries 1 medium cored and chopped golden delicious apple
December 2018
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Apple Cranberry Cake Bars Steps 1 Sift together the flour, oats, baking soda, salt and cinnamon in a large bowl. Leave to one side. 2 Blend the buttermilk, oil, sour cream and sugar in the food mixer. Stir in the dried cranberries, chopped apple and the brazil nuts. 3 Fold the flour mixture in with the wet ingredients and mix well until the batter is smooth and consistent. 4 Pour the batter into the prepared baking tin and sprinkle with the coconut. Bake for 20 - 25 minutes until golden brown. You can test with a fork in the centre of the tray to see if it comes out clean. 5 Cool and cut into 12 bars. Store in an airtight container. The flavour develops over a few days.
December 2018
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Apple Pecan Cake Bars The cinnamon gives this recipe a delicious aroma as it bakes.
Make: 36 bars Prepare a 13 by 9 inch baking pan with lo-fat cooking spray. Preheat the oven to 190C, 375F, Gas Mark 5 - moderately hot.
Ingredients 2 1/2 cups plain/all-purpose flour 1 cup light brown sugar 2 tablespoons granulated/table sugar 1 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 cups finely chopped pecans 2 tablespoons fresh lemon juice 2 tablespoons water 1 cup softened unsalted butter 1 1/2 cups chopped dates 2 cored and chopped granny smith apples
December 2018
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Apple Pecan Cake Bars Steps 1 Place the water, chopped apples, sugar and lemon juice in a heavy-bottomed pan and gently warm the mixture to boiling. Stir as required until the apples have become soft and tender. This may take up to ten minutes. 2 Chop the dates and add them to the mixture, while stirring. Keep simmering and stirring for a further five minutes until the dates are fully incorporated and the mixture has become smooth. Allow to cool. 3 Blend the brown sugar, pecans, butter and salt in the mixer and when they are well mixed, fold in the flour and cinnamon. Blend thoroughly. 4 Carefully add half the flour mixture into the prepared baking pan until it is level. Gently pour the apple puree over the top and spread with the back of a large spoon. Sprinkle the remaining dough over the puree, pressing down lightly with the back of the spoon to achieve a level surface. 5 Place the pan into the centre of the preheated oven and bake until the surface is golden-brown which can take up to 40 minutes. Allow to cool completely. Cut into approximately 36 bars. 6 Store in a cool place in an airtight container.
December 2018
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Apricot Cinnamon Delight Bars A warm Mediterranean flavour to these sweet bars. Make: 30 bars Prepare a 9 inch square baking tin. Preheat the oven to 180C, 350F, Gas Mark 4 - moderate.
Ingredients: Cookies 1 cups plain/all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon baking powder, non-aluminium 1/4 teaspoon bicarbonate/baking soda 1/4 teaspoon ground cinnamon 1/2 cup orange juice 1/4 cup unsweetened applesauce 2 tablespoons olive oil 4 tablespoons softened silken tofu. 1/2 cup chopped dried apricots
Icing 1/2 cup icing sugar/powdered sugar 3 teaspoons orange juice
December 2018
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Apricot Cinnamon Delight Bars Steps 1 Warm the half cup of orange juice on the stove or in the microwave and add the chopped dried apricots. Ideally, leave the apricots to hydrate overnight. Try to give them a minimum of two hours. 2 Sift together the flour, sugar, cinnamon, baking powder and bicarbonate. Set to one side. 3 Using the blender, cream together the oil, silken tofu and applesauce. Fold in the sifted flour mixture. 4 Spread the dough into the prepared baking tin. Bake in the preheated oven for around 25 minutes until the surface is a light golden brown. You can test with a fork inserted into the centre. If the baking is complete, the fork will come out clean. 5 Allow to cool completely in the baking pan. 6 For the icing, stir the icing sugar and orange juice together vigorously. Cover with the orange icing. Cut into 24 bars. 7 Store in an airtight container in a cool place.
December 2018
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VE -GA IN Don’t run and hide, there’s no escaping it. It’s sweet, sweet surrender...
December 2018
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