Asyas Eid Cookies

This recipe was given to my mother from a very good friend of hers who unfortunately passed away soon after. She was such a talented cook. It was never enough to have one of anything when it came to her cakes or cookies. During the Eid celebration, people normally go visiting family and friends, and most of the time, you dont go empty handed. So these cookies were given to us during Asyas visit to us over Eid. These cookies, were among one of a variety of home made pieces of art that she made. Peanut lovers, will love this cookie recipe! 

So here is what you need

·         125g butter

·         1/2 cup icing sugar

·         1 eggs 

·         1/2 tsp baking powder

·         3/4 cups cornflour

          Vanilla Essence     

·         Flour accordingly

FILLING

·         Apricot jam

·         Red food colouring

COATING

·         Egg white

          Peanuts (toasted and coarsely chopped in a chopper. 

Mix all the dough ingredients together. Add flour bit by bit. The dough should become firm and smooth. Not too hard though! So once you have a smooth dough ball, leave it to relax in the fridge for about 30 minutes. 

Roll into small circles and place a dent in the centre of each.

Dip into the egg white then coat the outside with the peanuts.

Bake in a preheated moderate oven Gas Mark 5 ‘til golden.

For the filling, mix about 2 tablespoons of apriot jam with 1 or 2 drops of red food colouring. Finally, fill the centre  of the biscuit with the jam filling. And there you have it. A delicious 

Raspberry and Almond biscuits

Another take on the basic cookie recipe. these are yummy scrummy delicious raspberry and almond biscuits. This recipe should make around 25 biscuits. 

Preheat your oven to 190ºC/gas 5.
 

225g/8oz softened butter

140g/5oz caster sugar

1 egg yolk lightly beaten

2tsp almond essence

280g/10oz plain flour

55g/2oz almonds toasted and chopped

55g/2oz chopped mixed peel 

4tsp raspberry jam

salt
Icing sugar to dust

Mix your butter and sugar in a bowl with a wooden spoon.
Beat in your egg yolk and almond essence.
Sift in your flour along with the pinch of salt
Add in the chopped toasted almonds and your mixed peel.
Roll the dough into a round ball, then wrap in cling film.
Chill in the fridge for about 30-60 minutes.

When you remove the dough from your fridge, scoop out tablespoons of the mix and shape into balls with your hand and put in a prepared tray.

Use a dampened handle of a wooden spoon to make a hollow in the centre of each cookie. Alternatively you can press lightly using your finger to make a hollow. 

Fill your hollows with raspberry jam then bake for 12-15 mins until golden brown

Leave to cool on baking sheet for 5-10 mins then dust with a little icing sugar. 

Jam Squares

This recipe was given to me by a colleague in work. He made surprisingly good Jam squares. Perfect with a nice cup of tea..yummy in my tummy :)

What you will need

275g  cake flour
1 teaspoon baking powder
pinch of salt
125 g butter or margarine at room temperature
25 ml cooking oil
80 g sugar
1 large egg

Apricot Jam

Sift the flour, baking powder, and salt together.
Cream butter, oil, sugar and egg together. Add flour mixture to egg mixture and mix to a dough.
Roll two thirds of the dough thinly into a greased pie dish. Spread apricot jam over the dough.
Grate the remaining dough roughly over the top.
Bake till top dough starts to brown on the middle rack of the oven at 180C (350F) .
Remove from oven, cut in squares and cool.