Category: Biscuits & Cookies

Apple Crisp Recipe

Bowl of apples from our garden Photo by JMorton

Bowl of apples from our garden
Photo by JMorton

Apple Crisp Recipe

This recipe is perfect as a quick snack when on a diet.  However it is so good, it should be a regular in any food cupboard instead of the ever popular potato crisps.

Another reason why this recipe is so good is that it is fairly easy to make, anyone can make them.  It will be fun to let the children help.

Children tend to eat, food/ cookies they helped to make!

Ingredients:

4 apples, left unpeeled but washed thoroughly, sliced thinly.

1/3 cup Demerara sugar

1/4 cup plain flour

1/4 cup rolled oats (easily bought at supermarkets)

1 tsp cinnamon (cinnamon and apples seem to go together in perfect harmony 🙂 )

2 tbsp butter, softened

1 tsp cooking oil

Method of preparation:

Preheat the oven to 180ºC.

Coat a large baking sheet with the cooking oil.

Place the apple slices on the baking sheet in single layer.  Use another oiled baking sheet if there is an excess of apple slices.

Using a bowl, mix the sugar, flour, oats, cinnamon, and butter together, until crumbly.  Then sprinkle over the apples.

Bake for at least 30 minutes or until the apples are golden and crispy.

Leave to cool slightly before tucking in.

Don’t forget to share! 🙂

Meringue, Know the Basics

Meringue, know the basics

Meringue is a taste of heaven.  Crunchy at the outside and can be meltingly soft in the inside.  To make a perfect meringue we have some top tips that can be incorporated to your meringue cooking experience. 😉

The mixing bowl should be 100 per cent totally grease-free.

The eggs should be at a room temperature. Take out the eggs at least 30 minutes from the fridge before beating the egg whites into a froth.  Ensure there is an even a smidgen or trace of yolk into the egg whites.

A tiny amount of salt dropped into the egg whites will make them easier and faster to bring to a froth and will yield a greater volume; the salt will not affect the taste.

A copper bowl is an ideal mixing bowl for meringue.  The copper has a catalytic effect which help the egg whites to fluff up.

Meringue, photo by JMorton

Meringue, photo by JMorton

Barquillos (Wafer Rolls)

Barquillos, Biscuit rolls

Barquillos, Biscuit rolls

Barquillos (Wafer Rolls)

I love barquillos because I love wafers.

The barquillos I remember eating fondly as a child had a polvoron (click for the recipe) mix stuffing.  As you bite into the tubular wafer biscuits the sweetened powdered milk of pulvoron comes as an added treat with the crunchy barquillos.

Though barquillos is widely available in supermarkets, wouldn’t it be satisfying to make your own?  You can then ensure that no preservatives are added.

Here is the recipe:

Ingredients:

1/4 cup plain flour, sifted
3/4 cup fresh milk
5 egg yolks, lightly beaten
2 heaps tbsp caster sugar
1 tsp lemon rind, grated finely
1 tsp vanilla extract
Method of preparation:
Preheat the oven to 190 degrees centigrade.

Combine the eggs with the milk.  Stir lightly.

Pour into the sifted flour.  Mix until it turns into a smooth batter.

Add the sugar, vanilla and the lemon rind.  Stir again to incorporate the sugar.

Drop teaspoonfuls of the dough onto ungreased baking sheets; nonstick baking sheet would be ideal.

Spread thinly with a spatula or the back of the spoon into a 3-inch circle.

Bake in the preheated oven until browned along the edges, about 5 minutes.

Remove the baked wafers from the baking sheet one at a time using a spatula.

Roll each wafer around the handle of a wooden spoon while still warm and soft.

Cool seam-side down on a wire rack until completely crisp.

It is delicious as it is but you can put stuffing of chocolate, peanut butter and of course polvoron.

Enjoy!

White Chocolate Chip Cookies

White chocolate Chips Cookies, Photo by PH Morton

White chocolate Chips Cookies, Photo by PH Morton

Ingredients 125g butter, softened 100g light brown soft sugar 125g caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 225g self-raising flour ½ tsp salt 200g chocolate chips Method Preheat the oven to 180°C, gas mark 4 Cream butter and sugars, once creamed, combine in the egg and vanilla. Sift in the flour and salt, then the chocolate chips. Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

White Chocolate Chip Cookies

Ingredients

  • 125g butter, softened
  • 100g golden (brown) caster sugar (or 2 tbsp golden syrup)
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chips

Method

  1. Preheat the oven to 180°C, gas mark 4
  2. Cream butter and sugars, gradually add in the  beaten egg and vanilla.
  3. Sift in the flour and salt, then the chocolate chips.  Mix until it has turned into a soft dough.
  4. Roll the dough into a thick sausage shape and slice to make neat looking cookies.
  5. Place on ungreased baking paper.
  6. Place in the oven and  cook for 10 minutes or until just golden round the edges.
  7. Take out from the oven and leave to harden for a minute before transferring to a wire cooling rack.
  8. These biscuits are great served and eaten warm.

Enjoy with a nice glass of milk.

Molasses With Ginger Stars Recipe

Molasses With Ginger Stars Recipe

Ingredients:

For the dough –

250g softened butter or margarine

155 g brown sugar

1 tbsp finely chopped candied ginger or 1 tsp powdered ginger.

1/2 tsp bicarbonate of Soda

125ml molasses or golden syrup

80ml milk

440g plain flour

For the icing –

375g icing sugar

3 tbsp milk

Method:

To prepare the dough, beat the butter or margarine with an electric mixer for a minute.

Add the brown sugar, ginger and bicarbonate of soda.  Beat until well incorporated.

Beat in the molasses or golden syrup and milk while gradually adding the flour.

When it had turned into a dough, divide in half and put into two covered container and refrigerate for at least three hours.

….

Preheat the oven to 190 degrees centigrade.

Lightly flour a worktop.

Spread and flatten each dough with a rolling pin to a 6mm thickness.

Using a star cutter cut the doughs into little stars.

Place the stars in a nonstick or greased baking sheet at least an inch apart from each other.

Bake in the preheated oven for 7-9 minutes or until the edges had firmed.

Carefully remove from the baking sheet and let them cool in a biscuit rack.

While they are cooling, prepare the icing.

In a mixing bowl, gradually add the milk to the icing sugar.  Lessen or add more milk to the icing sugar  until a drizzling consistency had been achieved.

The above amount of ingredients should make about 50-60 mini-star biscuits.

Drizzle the icing sugar to each of the biscuits.

Serve and enjoy.

These star biscuits are perfect Christmas gift.  Just put them in a lovely clean box, decorated with beautiful ribbons.

 

 

 

 

 

 

Puto Seko Recipe

I love puto seko. It is sweet and crunchy. Be sure though to have a ready glass or bottle of water whilst eating this puto seko. It tend to make you gasp for breath, I think it is because of its very fine cornstarch content.

Be warned that puto seko may not be for eating and talking at the same time especially for the novice! It is worth it though for the taste.

Below is a recipe I picked up from www.agripinoy.net

puto-seko

Puto Seko Recipe 

First Recipe

Ingredients:
1 cup butter, softened
1 cup white sugar
3 eggs
4 cups cornstarch
1 tsp. cream of tartar
1 tsp. baking powder

Here’s how:
Preheat oven to 375degrees F.
Grease the cookie sheets.
In a bowl, cream the butter and the sugar until well-blended and smooth.
Beat the eggs. One egg at a time.
Stir in a cornstarch, cream of tartar and baking powder until well-blended.
Roll the dough into 1-inch balls and place on the cookie sheet.
Bake in the preheated oven for 12 minutes until the puto seco becomes lights brown.
Allow to cool before serving.

…………………………………….

Recipe #2

Ingredients:
300 grams  Cornstarch
1 cup flour
1/2 cup butter or margarine
4 eggs
1 tsp. salt
1 tsp. baking powder
1 cup white sugar

Here’s how:
Mix all ingredients together.
Transfer to cookie molds and bake at 300° F oven until golden brown.

Sources: blogcatalog.com, filipinovegetarianrecipe.com & http://www.agripinoy.net/how-to-make-puto-seko

Shortbread Recipe

Shortbread is my favourite cookie/biscuit. It is a definite mainstay to my Christmas table. I love the crispy buttery taste of it. It looks simple but full of goodness and taste simply delicious.  It could be very expensive to buy so it is more or less a treat for special occasions such as Christmas and Hogmanay (New Year’s eve).

I especially like it with a big mug of hot chocolate, to which I dunk my shortbread when no one is looking! 😉

WalkersShortbread apparently originated from Scotland as early as the 12th Century but it was Mary, Queen of Scot that popularised the biscuit. It might be even named after her one of shortbread designs called petticoat tails; Walkers shortbread are the best known exporter of these cookies. Shortbread is made from butter, flour and white sugar. It is the high content of butter that makes it crumbly, which gave its name shortbread.  Short was an old meaning of crumbly.

Shortbread is such a treat that it should not only be eaten on Christmas and New Year/eve.  Below is a fantastic recipe from the BBC.

shortbread_1290_16x9

 

Shortbread Recipe

Ingredients

  • 125g/4oz butter
  • 55g/2oz caster sugar, plus extra to finish
  • 180g/6oz plain flour

Preparation method

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

http://www.bbc.co.uk/food/recipes/shortbread_1290

Red Lobster Cheddar Bay Biscuit

My childhood friend has posted photos of her effort at making the cheese and garlic biscuit in Facebook. She said that it was an easy recipe to follow and tasted really good.

It did look delicious that it made me want to make the biscuit myself.

I googled for the recipe which had some ingredients that I am not familiar with like the Bisquick mix. I have never seen this in any of UK supermarkets.

Wikipedia though was very helpful. Apparently Bisquick is really what follows below:

One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
– Wikipedia

To make the Red Lobster Cheddar Biscuit:

Cheese and garlic biscuits
Facebook photo by Bless Mercado

Red Lobster Cheddar Bay Biscuit

Ingredients:

2 cups buttermilk baking mix, Bisquick
2/3 cup milk
1/2 cup shredded sharp Cheddar cheese
1/4 cup butter, melted
1/4 tsp garlic powder
sprig of parsley, finely chopped

Preparation:

In mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, beat vigorously 30 seconds.

Add the parsley and beat a further 30 second.

Drop from spoon onto greased baking sheet and bake at 450° until golden brown, 9 to 10 minutes.

Mix together butter and garlic powder. Brush over hot biscuits and serve hot. Makes 10 – 12.

Mashed Kamote (Sweet Potato) Biscuits

I was looking through my trusted cook book when I found this recipe. I have not heard of  it before or ever tasted a biscuit or cookie made from a camote/sweet potato. But the thing is I adore sweet potato, it is naturally sweet and very floury when cooked.

Sweet potatoes, in the Philippines, are predominantly cooked for desserts.

I love the camote cue which is deep fried in very hot oil and sugar. And then put in a skewer, ready to eat. The fun was to keep blowing on it to be able to take a bite from the fragrant but shockingly hot Kamote cue. I love it.


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Mashed Kamote (Sweet Potato) Biscuits

Anyway here is the recipe for the Camote Biscuits:

Ingredients:

2 cups of sifted flour (plain flour)
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
( I just googled shortening as I am really a novice cook. This is what Wikipedia says: “Shortening is any fat that is solid at room temperature and used to make crumbly pastry.”
So shortenings are anything from lard, butter and margarine, that figures)
1 cup mashed Camote –
(again to mash Kamote or sweet potato, it would have been pre-boiled like the ordinary potato)
Milk or water enough to make a soft dough.

Method:

Sift all the dry ingredients in a bowl.

Add the shortening which should have been cut in small cubes. Rub the fat into the dry ingredients.

Add the mashed sweet potatoes into the mixture. Rub it all together. Use those palms and get rubbing.

Add enough milk or water to make the mixture cling together.

Do not knead like when baking a bread!

Sprinkle flour in a board and then using a rolling pin, spread the dough into the board by about 2 centimeter thickness.

Now the really fun bit where you can make the children join in. Use your different shapes biscuit cutters and get cutting.

Place these cut-out shapes on a lightly floured baking sheet in a moderately hot oven for 20 minutes or until golden brown.

It does sound like an easy enough recipe to follow and make.

Note: there is no sugar added to the recipe as sweet potatoes are naturally sweet, but I think I would add a good tablespoon to the mixture, I like my biscuits really sweet, that just me!!!

White Chocolate Cookies

I know!!!

My new year’s resolution will go down the drain with this white chocolate cookies but they are just too scrumptious to resist.

I’ll just have one or two or maybe three. hehehe

I’ll just diet, next week, or  probably next month!

Life is just too short to be depriving oneself, something so delicious, once in a while.

 

 

Ingredients:

125g butter, softened

1 egg, beaten

200g self-raising flour

pinch of salt

125g white chocolate, roughly chopped

50g Brazil nuts, chopped

 

To make:

Preheat the oven to gas mark 5 or 190C.

Lightly grease a few baking trays as the above ingredients will make roughly 24 cookies.

Cream the sugar and butter together until light and fluffy.

Gradually add the beaten egg to the mixture. Each time a bit of the egg is added, beat the mixture until all of the beaten egg is incorporated.

Add the flour and salt into the mixture and blend thoroughly.

Stir in the chocolates and the Brazil nuts.

Drop a dollop of the mixture into the baking trays. Ensure that the blobs are far apart from one another. Please note that
they will expand. About six separate dollops would fill a standard size baking tray.

Bake in the pre-heated oven for 10-15 minutes or until golden brown.

Transfer to a wire rack to cool down before serving.

Enjoy.