These cookies are so easy to make and this is a big batch. Divide the recipe by 2 to do a smaller batch .If you like you can add more roasted sesame seeds in to this recipe too. Adding more sesame gives these cookies a unique taste.
Sesame seeds are used in many Asian cooking and baking too. It has a nutty flavour and a crunchy texture too. Sesame used for making Tahini and halva and many other dishes. Sesame oil is used in Asian cooking too.
My mum used to make a nice sweet slice using a lot of sesame seeds. Not like these days when I was a child my mum had to separate sesame and throw the tiny stones mixed to it. When she sun dry them we use to grab a hand full of sesame and run away. They are from my childhood memories.
Seasonal fruits and vegetables are best to use than buying other non seasonal fruits. Lemons are in season and its nice using them in cakes and cookies and slices , pies etc.. I did these beautiful cookies as my husband requested. They were so nice and yummy. My whole family loved them.
I like to use the lemon zest in cakes but not in cookies a lot. I used the juice of lemon in this to give extra tangy flavour to the cookies. Sprinkle some crystallised sugar on top to give an extra crunch to the cookies.
Date cookies are one of my favourites. Its a kind of a really gooey cookie. To get more taste I added coconut too. The combination is really good and you will love it for sure. The sugar I added is enough to my taste. Still you can omit the sugar totally from the recipe as the sugar in dates and honey is almost enough.
• 1 Egg
• 250g Dates
• 150g Self Raising flour
• 30ml Honey 1 Tsp Vanilla
• 30g Brown sugar
• 70g Butter
• 50g Desiccated coconut
• ¼ tsp Bicarbonate of Soda.
• Add all the ingredients except flour in to a food processor.
• Add flour and bicarb and mix again.
• Take out and use a scoop to measure the balls and bake on 180c about 20-30 minutes.
• Cool on a wire rack.
• Store in an air tight container.
Piped Chocolate Cookies
- 200g Plain flour
- 15g Cocoa Powder
- 100g Sugar
- 130g Butter (Room Temp)
- 1 Egg
- Whisk Butter and sugar for 1-2 min.
- Next add egg and whisk for 2-3 min on speed 8.
- Next add cocoa powder and flour & mix on speed one.
- Then whisk on a high speed.
- Fill in to piping bag .
- Use a 6B nozzle or a large star nozzle and pipe cookies.
- Bake on 160c about 20 min.
- Cool on a wire rack and store in an air tight container.
Chocolate Chip & Sunflower Seed Cookies
- 140g Butter
- 1 Tblsp vanilla
- 100g Sunflower seeds
- 1 Egg
- 100g Chocolate chips
- 2g Baking soda
- 75g Sugar
- 230g Self raising Flower
- Add sugar, Baking soda, and butter in to a mixing bowl and cream one min.
- Next add vanilla,Egg and flour And mix well.
- After add sunflower seed and chocolate chips and mix well.
- Make balls from the dough press them and bake on 180c about 20 min.
- Cool on a wire rack and store in an air tight container.
I always get request for easy no bake recipes. I did this for those who requested the a jelly slice. You can totally omit strawberries here and use any fruit in season. Mango, Pineapple, passion fruit, & raspberries are some of them. If you want this to be a healthy slice omit the sugar.
The biscuit base absorbs all the flavours from the strawberries and gives a unique flavour to the slice. When you do the top layer of this slice make sure to add less water than the packet instructs. In that way it give s a nice colour as well as the steadiness to the slice.
Adding the yoghurt in to the slice gives a nice look with the white layer in the middle. This way you can feed your children a good healthy slice with lots of fruits in it. Make sure to cool down the boiled milk well before adding the yoghurt to protect the all the good bacteria in yoghurt with out killing them.
When you cut a slice like this use a sharp knife and always wipe the bits on the knife when cutting the next layer. This slice can stay in the fridge about a week.
- 500g strawberries
- 1 packet strawberry jelly
- 2 x 10g gelatine
- Water to dissolve gelatine
- Plain cookies
- 100g white
- 250ml milk
- 100g sugar
- 500g low fat yoghurt
- 1/2 a can condensed milk
- Dissolve gelatine in 50ml water and microwave it.
- Add the milk, sugar, gelatine, white chocolate in to a pot.
- Bring to boil and let simmer until all dissolved in milk.
- While boiling the milk add the other gelatine in to water microwave it.
- Crush the biscuits in to a tray.
- Blend strawberries, melted gelatine, and half a can of condensed milk.
- After pour it over the biscuits. Put it in the fridge to set.
- Let the boiled milk cool down. After add the yoghurt in to it. Mix well.
- When the strawberry layer is well set pour the yoghurt later and let it set in fridge.
- For the final layer dissolve the gelatine in boiling water and leave cool completely.
- After add it on to the yoghurt layer
- Leave to set over night.
- Take out after and cut in to squares.
- Serve with cream or ice cream.
Sugar cookies or croissant cookies are so crunchy and sweet. So simple to make too. The sour cream in the cookies gives it a bit more creamier and almost a very different taste too. When you bake them a bit longer it gives that beautiful colour as the crunch.
When I did this recipe I haven’t had any crystal sugar. If you add some crystal sugar to that the look is totally different. And also it gives a more crunchier texture too.
I used to do these cookies for special afternoon teas. Needs a few ingredients to make it a so special treat that every one loves. Ones I make with baking chocolate sticks and can add Nutella too.
- 100g Self raising Flour
- 50g Sour Cream
- 50g Butter
- 30g Sugar
- 30g Sugar for Dipping the cookies
- Add self raising flour, sour cream, butter and sugar in to mixing bowl and mix well.
- Knead about 5 minutes and leave the dough to rest about 15-30 minutes.
- After take the dough out and knead with a bit of flour as it is very sticky.
- Cut the dough to two equal parts.
- Make them to balls. Flatten each ball to a circle.
- Cut each circle to 8 equal parts as described in the video. Roll each triangle like a croissant. If you like can brush with eggs and sprinkle sugar on top. And then roll.
- After brush the rolled dough with eggs and dip in sugar.
- Leave on a baking tray and bake on 180c about 10- 20 minutes.
- Cool on a wire rack.
We find so many recipies include Oreo cookies as an ingredient these days. Kids love them I know. When I bring some for a recipe I have to hide them somewhere that my kids can’t find them.if not after I prepare everything Oreo goes missing. That happened to me so many times..
This recipe calls for only three ingredients and so simple and easy to make. I have made this for special afternoon teas and functions so many times and I can promise you that this work really well.
Only thing is when you melt the chocolate try not to over heat as it can go guey. The method for double broiling is to cook the chocolates in a bowl on simmering water until it melts. Good quality chocolates work really well in microwave too.
- 750g White chocolate melts
- 390 g Condensed Milk
- 4 Packets Oreo Cookies
- Melt the chocolate on a double broiler or even in microwave.
- Add a can of condensed milk in to the chocolate.
- Break the Oreos in to Small pieces.
- Mix with the white chocolate and the condensed milk.
- Pour in to the prepared pan.
- Decorate with the left over cookies.
- Place in fridge overnight or several hours until it sets.
- Cut as you wish.
- Can freeze for several months.
French macarons are decadent almond based treats with a crisp outer shell that melts in your mouth with a flavour in the filling.
When I started my life as a chef I worked with lots of well experienced chef. I learnt to do macaroons from one of them. It was so interesting to make them bundle them and pack them.After I did 1000 macaroons for one of my executive chefs daughters wedding. I love to make them. You can make macaroons in different colours and flavours.
The advantage is you can leave macaroons in fridge for a week or two and freeze them for 3-4 months. They are so handy to have to treat an unexpected guest. All you have to do is to thaw it out side for several minutes.
- 225g Icing Sugar
- 140g Almond Meal
- 110g Egg whites
- 1 tblsp cocoa
For the filling
- 100g Chocolate
- 50g Cream
- Melt the chocolate over simmering water with cream.
- Once melted cool and put in the fridge.
- Add egg whites to a clean mixing bowl.
- Start whisking adding icing sugar .
- Once it holds the shape take out .
- Mix cocoa and almond meal. If you have food processor process it several min. If not pass it through a sieve.
- Add the almond meal little by little and fold it.
- Fill a piping bag with a nozzle.
- Pipe giving pressure to the pan.
- Tap on the table to release the air.
- Leave half an hour to one hour to form a crust. (when you touch it will not come to your fingers)
- Bake on 160c about 20-30 min.
- Cool on a wire rack.
- Fill with the prepared chocolate . (Can freeze the excess too)