Fruity Cookies :)

makes about 30 cookies.

225g Butter, softened
140g Caster Sugar
1 Egg Yolk, lightly beaten
2 tsp almond extract
280g Plain flour
55g ready-to-eat dried pear, finely chopped
55g ready-to-eat peach, finely chopped
4 tbsp Plum Jam
pinch of salt

(you can substitute, I have done this recipe with raisins, dried apple, cinnamon (instead of almond, whatever you like really!)

Preheat oven to gas mark 5, line 2 trays with baking sheets.

Put butter and sugar in bowl and mix well with wooden spoon, then beat in egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the dried fruit and stir until thoroughly combined.

Scoop up tablespoons of the mixture, roll into balls and place them on the baking sheets, well spaced apart. Make a hollow in each center and fill in with the jam.

Bake 12-15mins.. until light golden brown..leave to cool on baking sheets for 5-10mins. then transfer on wire racks to cool completly.

Orange Drizzle Cake

1 packet vanilla sponge mix 227g
1 egg
water (the aprox. sponge mix needs)
2-3 heaped spoon of Tang powder
1 big spoon of mixed candied citrus peel
butter (for greasing cake pan)

lemon juice from half a lemon
Icing sugar

**pre-heat oven to gas 6**

Step 1:
Mix the sponge mix with the egg, add half the water, and mix with an eletric mixer for 2-3 min (or what is on the instructun box) till smooth.
Step 2:
Dissolve the tang powder in the rest of the water (hot from kettle) and poor in when slightly cooled.
Mix for another min, add candied peel, stir and pour into greased cake pan.

Bake for 12-15min or untill the knife comes out clean (it will be little goey on bottom..cus of the candied peel..it sinks to the bottom and stays moist :P

for the icing:
mix icing sugar with lemon juice...if you want you can use orange juice instead...or a buttercream..whatever you feel like!

Rose Cookies

I love this recipe, the cookies are light and yummy :)

225g (8 oz) Butter, softened
225g (8 oz) Caster Sugar
1 Large Egg, lightly beaten
1 tbsp Rose Water (I put in 2 tbsp)
280g (10 oz) Plain Flour
1 tsp Baking Powder
pinch of salt

Icing:
250g (9 oz) Icing Sugar
2 tsp Plain Flour
2 tsp Rose Water
pink food coloring

Step 1 -> Put butter and sugar in to bowl, and mix well. Then beat in egg and rose water. Sift flour, baking powder and pinch of salt into mixture and stir until thoroughly combined. Shape into a log, wrap in cling film and chill in fridge for 1-2 hours.
Step 2 -> Pre-heat oven to gas 5 and line 2 baking trays with baking paper.
Step 3 -> Unwrap the dough and cut into thin sliced with a sharp serrated knife. Put the slices on the baking tray, well spaced apart and bake for 10-12 min or until light golden. Leave cookies to cool, and carefully transfer on to wire rack to cool completely.

To make icing:
-> Sift icing sugar into bowl, add flour and sufficient rose water to make a smooth, easy-to-spread icing. Stir in a few drops of pink coloring, to a light pinky color.

Leave cookies on racks, gently spread icing over them and leave to set

Fruit and Honey Muffins

280g (1o oz) Plain Flour
1 tbsp Baking Powder
75g (3 oz) Caster Sugar
75g (3oz) Butter, melted
60ml Clear Honey
2 Eggs
230ml Milk
few drops Vanilla Essence
140g (5 oz) Fresh Raspberries or Blueberries
75g (3 oz) Pecan nuts, roughly chopped (optional)
Demerara Sugar for sprinkling

Method:

Pre-heat oven to gas 6.
Line a 12 cup muffin tray with muffin cases.

->Sift flour and baking powder into large mixing bowl and stir in caster sugar. In another bowl mix the melted butter, honey, eggs, milk and vanilla essence together.
->Make a well in the center of the dry ingredients (the bowl with flour+baking powder in) and pour in the liqued mixture. Fold in quickly, until just blended. Fold in raspberries or blueberries and two-thirds of the nuts.
->Divide mixture into the muffin cases, sprinkle over remaining nuts and a little demerara sugar.
->Bake for 20-25mins or until risen and golden. Transfer to wire rack, serve hot or cold.

chocolate cookies - pic 2

Different shapes.

Chocolate Cookies

This recipe makes around 30 cookies.
You will need:
2 sachets instant hot chocolate drink
1 tbsp hot Water
8 oz Butter
5 oz Caster Sugar
10 oz Plain Flour
1 egg Yolk
Salt
Choc chips (optional)

Method:
Empty sachets into bowl and mix with hot water to make a paste. In another bowl put in sugar and butter, mix well and then beat in the egg yolk and chocolate paste. Sift together flour and add a pinch of salt to the mixture. When combined, halve the dough and cover in clingfilm. Leave in fridge for 30-60min.

Pre-heat oven to gas 5. Line baking trays with baking paper.

Un-wrap the dough, roll out and stamp out rounds. If you want to make them like in the pic, then place 2-3 chips in middle of each cookie. Sprinkle with little bit caster sugar and bake 10-15min until firm. Leave to cool 5-10min.

orange and ginger cookies - pic 2

Orange and ginger cookies

Really nice cookies, easy to make. You can dip them in melted chocolate or make them in gingerbread men shapes or add choc chips.

You will need:
10 oz Flour
5 oz Caster Sugar
8 oz Butter
1 egg yolk
1 tsp Ground Ginger
2 tsp Orange Juice
grated rind of One Orange
salt

Method:
Put butter, sugar and orange rind into bowl and mix well with wooden spoon, then beat in egg yolk and orange juice. Sift together flour, ginger and pinch of salt and stir until thoroughly combined, shape dough into ball and wrap in cling film. Leave in fridge for 30-60min.

Preheat oven to gas 5, line 2 trays with baking paper.

Unwrap dough, roll out and cut into desired shapes. Put on prepared sheets, well spaced apart. Bake 10-12min until light brown, and leave to cool..
Enjoy!