Coffee, Chocolate & Pecan Cookies

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.It’s cold out there, and very white… yes, we are kind of snowed in, which means no playing outside… as a result, we are spending more time in the kitchen, cooking and baking and generally creating some wonderful creations… and today I would love to share our new cookies with you 🙂

Ingredients:

  • 175g flour
  • 115g butter; soften
  • 115g light muscovado sugar
  • 85g caster sugar
  • 50g dark chocolate; roughly chopped
  • 50g pecans; roughly chopped
  • 2tbsp instant coffee
  • 1tbs hot water
  • 1 large egg
  • 1tsp vanilla essence
  • 1/2tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/4tsp grounded ginger
  • 1/4tsp grounded cinnamon

For decoration (optional)

  • 25g dark chocolate; melted
  • 25g pecans; roughly chopped

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Method:

Preheat the oven to 180C and prepare two large baking trays by lining them with baking parchment.

In a large bowl place the butter and both sugars and beat until light and fluffy.

Put the coffee granules into a small bowl or cup; add hot water and stir until dissolved, set aside to cool. Then add the vanilla extract and the egg and whisk until combined.

Slowly add the coffee mixture into your butter and sugar mix beating until creamed and fluffy again.

Sift the flour, baking powder, bicarbonate of soda, ginger and cinnamon and fold carefully into your mix.

Finally, fold in the pecans and chocolate chunks.

Measure approximately one heaped tablespoon of mixture per cookie and place onto your earlier prepared baking trays spacing them well apart to allow room to grow.

Bake in the preheated oven for 12-15 minutes or until golden brown and slightly crisp on the outside, they will still feel very soft to the touch but they are ready at this stage.

Leave to cool on the baking tray for a 10 minutes, then transfer to a wire rack to cool completely.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.If decorating, wait until the cookies have cooled down completely, drizzle with melted chocolate then immediately sprinkle with chopped nuts (the still warm chocolate will work like a glue as it cools and sets).

Store, after cooling down completely, in an airtight container.

Enjoy with a beverage of your choice!

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Gingerbread Christmas Cookies

There is no Christmas without a tin of homemade gingerbread Christmas cookies somewhere in sight in my humble opinion. These gingerbread cookies are easy to make and will make a perfect canvas for kids friendly kitchen crafts if you decide to let them decorate the final product.

There is no Christmas without a tin of homemade gingerbread Christmas cookies somewhere in sight in my humble opinion. These gingerbread cookies are easy to make and will make a perfect canvas for kid friendly kitchen crafts if you decide to let them decorate the final product. Ingredients:

  • 250g flour
  • 80g butter
  • 4tbsp honey
  • 4tbsp sugar
  • 2tbsp natural yogurt
  • 2 egg yolks
  • 1tbsp cocoa
  • 1tbsp gingerbread spice mix
  • 1tsp cinnamon
  • 1tsp baking soda

For decoration (optional)

  • 1 egg
  • 250g dark chocolate
  • 150g icing sugar
  • 2tsp white egg powder
  • 2tbsp water

Method:

Preheat the oven to 180C.

Prepare and line with baking parchment two large baking treys.

In a small saucepan gently melt the butter and honey but do not allow them to boil. Put aside to cool.

In a large bowl mix all the dry ingredients being: flour, sugar, cocoa, gingerbread spice mix, cinnamon, and baking soda.

In a small bowl whip the egg yolks.

Once your butter has had the time to cool down, add it into the dry ingredients and mix gently. Next add the yogurt and ensure that all ingredients are well combined. Finally add your egg yolks and mix until smooth.

Place on a flat surface that has been lightly dusted with flour ready for rolling.
Roll out the dough to approximately 1cm in thickness, it can be less but ideally no more. Cut the desired shapes out and place on your pre-lined baking trays.

Now, for a shiny looking cookie, take 1 egg and in a small bowl beat with a fork and use the mix to “paint” your cookies just before their trip into the oven.

Bake in the earlier preheated oven for about 7 to 9 minutes.

Remove from the oven and move onto a cooling rack.

Once cooled down, it’s time to decorate!

There is no Christmas without a tin of homemade gingerbread Christmas cookies somewhere in sight in my humble opinion. These gingerbread cookies are easy to make and will make a perfect canvas for kid friendly kitchen crafts if you decide to let them decorate the final product.There is no Christmas without a tin of homemade gingerbread Christmas cookies somewhere in sight in my humble opinion. These gingerbread cookies are easy to make and will make a perfect canvas for kid friendly kitchen crafts if you decide to let them decorate the final product.You can simply melt some chocolate and half dip them as we did to our Christmas trees or use icing pens to draw on them, or create your own royal icing (just mix 150g of icing sugar with 2tsp of white egg powder and 2tbsp of cold water)… as I am not very good at decorating things I like to stick to the basics 🙂

Do you bake your own gingerbread cookies?

Or maybe you prefer the ones from a packet without all the hassle of home baking?

There is no Christmas without a tin of homemade gingerbread Christmas cookies somewhere in sight in my humble opinion. These gingerbread cookies are easy to make and will make a perfect canvas for kids friendly kitchen crafts if you decide to let them decorate the final product.

Super Quick and Easy Nutella Cookies

I am convinced that as soon as you say Nutella most kid’s eyes light up! After all who doesn’t like it? These fool-proof quick and easy Nutella Cookies are made within minutes. They will make for a wonderful treat at any time and I be sure in the knowledge that all kids will love them.

Super Quick and Easy Nutella CookiesIngredients:

  • 1 cup Nutella (messy but necessary)
  • 1 cup self-raising flour
  • 1 egg

This quantity of ingredients should make around 8 large cookies, so if you are in the mood for a lot of cookies or just have a large family and have to share them, then simply double the ingredients or even triple them.

As to measurements, I hardly ever use cups, but when it comes to foods with a texture like Nutella, it is much easier to measure it this way. Just remember to use a flexible silicone spatula to remove your nutty cream from the measuring cup so there is not a lot of waste.

Method:

Preheat your oven to 180C.

With baking paper line 1 large baking tray.

In a mixing bowl measure out the flour (and sift of course) – I’ve used just a normal white flour – Nutella and an egg.

Turn your mixer on and mix with a medium speed setting until all the ingredients are combined and look fluffy.

Once this is done, your “dough” will be very playful and easy to form; the Nutella will lose all its stickiness but it will be still very “fatty” and slippery, so be careful not to drop it 😉

Grab some dough, form it into a small ball and press down a little until you have a traditional cookie like shape. Place it on the baking tray and repeat until all the dough has gone.

We had quite a disagreement with Mark about it last night. His idea of “forming” the cookies was just to pinch some of the dough and drop it on the tray untouched… sounds easy, right? Well, this method is great if you are making the cookies for yourself… they taste wonderful but they just don’t look the part… we both agreed they reminded us of dog walks and poop… so if you want to have lovely, round and cookie like cookies, shape your dough just as per my instructions above.

Bake in the earlier preheated oven for 7-10 minutes. The time will depend upon how thick your cookies are. Watch them and you will notice your cookies cracking a little at the edges but still having a moist, slightly darker patch in the middle… they are done as soon as that patch has gone. This will not take more than a maximum of 10 minutes.

Super Quick & Easy Nutella CookiesIdeally you are aiming for crunchy outside and soft, gooey (but cooked!) middles.

Remove from the oven and allow them to cool on the tray for 5 minutes or so… they will be too soft and you would end up squeezing them if you were to remove them from the tray straight away. Once they have harden up a bit then move them onto a cooling rack and allow to cool completely.

And then… well is it only one thing left to do… devour!

…and enjoy!

Have you ever baked something like Nutella cookies before?

Yum

These fool-proof quick and easy Nutella Cookies are made within minutes. They will make for a wonderful treat at any time and I be sure in the knowledge that all kids will love them.

Oats & Tea Infused Raisin Cookies

Oats & Tea Infused Raisin CookiesMost people think of oats as a healthy food, most people think about cookies as an unhealthy food, so when you mix these two together do you get a healthy cookie? Well I would love to think so… or at least a healthier option than a standard flour based one.

A few days before we left for our holidays I received a lovely parcel from Mornflake containing a selections of their oats. Did you know that Mornflake has been milling oats since 1675? With expertise and skills handed down from fathers to sons and over 330 years of milling experience, it is no wonder that Mornflake are able to produce what is probably the finest range of oat cereals available today, winning international gold medals for the quality, purity and consistency of our oats year after year.

But back to my parcel… so I had a selection of oats and a 20h car ride in front of us… baking some cookies for the road was an obvious choice.

Oats & Tea Infused Raisin Cookies - IngredientsIngredients:

  • 300g organic oats, we used Mornflake
  • 200g golden caster sugar
  • 100g raisins
  • 150ml vegetable oil
  • 140g wholemeal flour
  • 1 large egg, beaten
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp bicarbonate of soda
  • Pinch of salt
  • 50ml strong tea, we used Black Tea from Teatulia

Method:

Preheat oven to 180C (160C if fan assisted).

Line 2 large baking trays with baking parchment.

Oats & Tea Infused Raisin Cookies - cooking with teaBrew 50ml of strong tea and pour it over the raisins. Leave them to soak for about 20 minutes or until plump; then drain but reserving the liquid.

In a large bowl, mix together the oil and sugar. Gradually beat in the egg, add the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.

Drop heaped table spoon of the cookie dough onto the baking trays. Make sure that they are well spaced apart as they will increase in size during the baking process.

Bake for 12-15 minutes or until golden.

Remove from the oven and leave to cool on the trays for five minutes then transfer to a cooling rack to cool completely.

Oats and Tea Infused Raisin CookiesOats & Tea Infused Raisin Cookies.Apparently they will keep in an airtight container for up to 3 days… well ours didn’t survive that long as they were all gone by day two 😉

*Recipe based on BBC Good Food Oatmeal Raisin Cookies recipe but amended to fit our needs