Cookie Dough Fries

Cookie dough fries!

I had these a few years ago from the Baltic Market from The Yog Bar so wanted to recreate them. You can see what I mean by looking at the post here.

Ingredients:

175g Unsalted Butter - Soft

150g Sugar

2 Large Eggs

400g Plain Flour

1 Tsp Baking Powder

¼ Tsp Salt

100g Chocolate (Optional)

Dips (Optional) - Melted

Biscoff/Biscuit Spread

Nutella

Peanut Butter

White Chocolate

Milk Chocolate

Utensils:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Sieve

Rolling Pin

Non stick sheet - Floured work surface

Clingfilm

Sharp Knife

Chopping Board

Baking Paper

Flat Baking Trays

Wire Rack

Oven 180°C

160°C fan

Baking Time - 12-15 minutes

Method:

Cream the butter and sugar together using the electric whisk until it's pale and creamy

Add the eggs and beat until incorporated

Sift in the flour, baking powder, and salt. Beat using the electric whisk until a dough is formed. I struggled to using the whisk so just used a wooden spoon instead

If you're adding chocolate you can add it now.

I used dark chocolate chips as we had some lying around that needed using up

This is actually the perfect cookie dough - it tasted really good and is a better mixture that the other cookies I've previously made!

Roll out into rectangles onto your non stick paper/floured work surface and wrap with cling film then wrap in cling film and chill for 1 hour in the fridge

I should have rolled them out into rectangles as then I wouldn't have any round edges and all pieces would be straight looking fries/chips!

Once chilled you can cut them into stripes/fries and place onto your baking sheet leaving a bit of space between them as they will puff and spread when baking.

Bake for 12-15 minutes until the edges begin to turn light golden.

 Leave on the tray for a few minutes then transfer onto a wire rack to cool completely.

I think they're more like shortbread rather than cookies but I got good reviews for them when I shared them out! I melted some of the Aldi biscuit spread in a bowl by placing it into the oven while it was still warm as a dip for my fries!

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Custard Creams

 Homemade custard cream biscuits

Ingredients:

200g Plain Flour - Plus extra for dusting

50g Bird's Custard Powder

1 Tsp Baking Powder

75g Sugar

125g Unsalted Butter - Chilled, Cut into cubes

1 Medium Egg

1 Tbsp Milk

For the filling:

37.5g Unsalted Butter - Softened

62.5g Icing Sugar

1 Tbsp Bird's Custard Powder

Utensils:

Food Processor

Wooden Spoon

2 Mixing Bowls

Measuring Spoons

Scales

Non Stick Mat - Or floured work surface

Clingfilm

Rolling Pin

Cutters - Or Sharp Knife

Flat Baking Tray

Baking Paper

Wire Rack

Oven 180°C

160°C fan

Baking Time - 13 - 15 mins

Method:

For the biscuits - put the flour, custard powder, baking powder, sugar and butter into a food processor. Pulse until the mixture resembles find bread crumbs. This shouldn't take long.

If you don't have a food processor - rub the butter into the flour mixture using your fingertips.

Add the egg and milk and pulse until the mixture comes just together. You'll know once it's done as it will just get stuck and won't pulse no longer.

Tip it onto a non stick sheet or a floured work surface and bring together with your hands. 

Roll into a ball and wrap with clingfilm and chill in the fridge for at least 30 mins or up to 1 day.

Preheat the oven to 180°C / 160°C fan.

Using your non stick sheet/floured work surface roll your dough out. I chose to use a cutter as I knew I wouldn't be able to cut them into even shaped rectangles but it's up to you what shape you want them to be but you just need an even number so you can sandwich 2 biscuits together.

Leave a bit of space between as they will spread a bit and stick together.

Bake in the oven for 13-15 mins until lightly golden. 

Cool on the tray for about 3 mins then transfer onto a wire rack to cool completely.

While the biscuits are cooling you can make the filling. I actually halved the recipe as I would have ended up with too much for the amount of biscuits I had.

Put the butter, icing sugar and custard powder into a bowl and mix with a wooden spoon until you get a smooth mixture.

Once the biscuits have cooled you can sandwich the filling in between 2 biscuits.

I think I under baked my biscuits as they were quite soft and more like a scone texture rather than a biscuit. They're nice even though they're not like the custard creams biscuits we all know and love from the shops but and I got good feedback when I passed them on!

Might try a different recipe to see if I can make something closer to the shop bought ones.

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Biscuit Spread Cookies

Biscuit spread cookies - simple 3 ingredients super quick and easy to make. A variation of the 3 ingredients peanut butter cookies I made a while back!

Ingredients:

250g Biscuit Spread

1 Egg

50g Porridge Oats

This is Aldi's version of crunchy Biscoff spread which tastes exactly the same just cheaper!

You can use any biscuit spread you have crunchy or smooth.

Utensils:

Mixing Bowl

Scales

Electric Whisk

Wooden Spoon

Spoon

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

160°C fan

Baking time: 8-10 minutes

Makes approx 20+ cookies

Method:

Mix the biscuit spread and egg in a mixing bowl with your electric whisk

Chill in the fridge for about 30 minutes until it's firmed up.

Once it's firmed up add your porridge oats and mix with your wooden spoon until well combined

Roll the dough into a ball with your hands and place them on your baking tray.

Using a fork press down on the ball then again at a 90°C angle.

This will help the cookies bake more evenly.

Bake for 8-10 minutes until the bottom of the cookies are golden.

These take a little longer than the peanut butter cookies to make as you have to chill it in the fridge for 30 mins but they're just as easy to make and taste better. I wasn't sure how they would turn out or whether it would work and it was a very experimental bake but thought it has the same texture as peanut butter so should work! However the biscuit spread is quite greasy and wet so I had to chill it and put the porridge oats to dry out the dough as I did originally just have the biscuit spread with an egg but it just wasn't going to work.

So if you don't know what to do with your biscuit spread other than eat it straight out the jar or just putting it into everything which I have been doing you can try these simple and quick cookies!

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