Crunchy almond biscuits

Another take on the basic cookie recipe. These cookies are deliciously crunchy. 

What you will need

225g/8oz softened butter

140g/5oz caster sugar

1 egg yolk lightly beaten

1/2 tsp almond essence

225g/8oz plain flour

225g ground blanched almonds chopped

salt

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 ground blanched almonds
Roll the dough into a round ball, then wrap in cling film.
Chill in the fridge for about 30-60 minutes.

When you remove your dough from your fridge, roll it out and cut out your desired shape with a cookie cutter. I usually just keep these nice and round. 

Bake for 15- 20 minutes then leave to cook for about 10 minutes. And there you have it, another cookie developed from the Basic cookie Recipe.

ORANGE AND CHOCOLATE FINGERS

Yet another take on the basic cookie recipe. These spiced biscuits tend to disappear very quickly. 

What you will need

225g/8oz softened butter

140g/5oz caster sugar

Grated rind of one orange

1 egg yolk lightly beaten

2tsp orange juice

280g/10oz plain flour

1 tsp ground ginger

115g/4oz dark or milk chocolate melted

 salt

Mix your butter and sugar in a bowl with a wooden spoon.

Beat in your egg yolk. 

Sift in your flour along with the pinch of salt

Add in the grated rind of orange, orange juice and ginger. 

Roll the dough into a round ball, then wrap in cling film.

Chill in the fridge for about 30-60 minutes.

Shape the biscuits into rectangles.

Bake for 10-12 mins.

Once the biscuits have cooled, dip half cookie into cooled choc.

Leave to set.

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. 

Mega Chocolate Chip Cookies

This Recipe was developed from the Basic Cookie Recipe I put up earlier. I love this recipe as you can do so many things with it, and each is tastier than the next. 

Preheat your oven to 190 C or Gas 5. Prepare and line your tray.

What you will need is:

·         225g/8oz softened butter

·         140g/5oz caster sugar

·         1 egg yolk lightly beaten

·         2tsp vanilla essence

·         225g/8oz plain flour

·         55g/2oz coco powder

·         85g milk chocolate chips

·         85g white chocolate chips

·         115g dark chocolate coarsely chopped

·         salt

Mix your butter and sugar in a bowl with a wooden spoon.
Beat in your egg yolk and vanilla.
Sift in your flour and coco powder along with the pinch of salt

Mix in your chocolate chips and your coarsely chopped dar chocolate.

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, roll it out and cut out your desired shape with a cookie cutter.

Bake for 10- 12 minutes then leave to cook for about 10 minutes. And there you have it, another cookie developed from the Basic cookie Recipe. 

Basic Cookies

Basic cookies

Living in Ireland my whole life, we needed to make our own fun and enjoy our Eid. Eid usually involves lots and lots of food, cakes and cookies. Guests come around and usually tea and usually a selection of home made Eid biscuits are served. unlike the middle East, where once can buy all the cakes and biscuits they want, we had to make them ourselves. Nonetheless, it was always very enjoyable.

I use this recipe as the base for most of my cookie recipes, and add or subtract a few ingredients depending on what sort of cookie I would like (eg. chocolate chips, coco powder, etc)

Preheat your oven to 190 C or Gas 5. Prepare and line your tray.

What you will need is:

225g  / 8oz softened butter

140g / 5oz caster sugar
1 egg yolk lightly beaten
2 teaspoons vanilla essence
280g / 10oz plain flour
pinch of salt

Mix your butter and sugar in a bowl with a wooden spoon.
Beat in your egg yolk and vanilla.
Sift in your flour along with the pinch of salt
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, roll it out and cut out your desired shape with a cookie cutter.

Bake for 10- 12 minutes then leave to cook for about 10 minutes.

A very easy yet tasty recipe. Try it.