Pistachio White Chocolate Cookies

 

Been a while since I baked. I was meant to bake over Easter but I was sick so couldn't and been wanting to try these for ages as I'm obsessed with pistachio. I had a bag of shelled unsalted pistachios from Aldi which I spent ages de-shelling and then crushed them. I didn't use the full bag as I'd eaten most of them. I used left over white chocolate coins we still had from Christmas.

Ingredients:

125g Unsalted Butter - Softened

(Take it out over night)

100g Light Muscovado Sugar

100g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

50g Crushed Unsalted Pistachios

50g White Chocolate

What you need:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

Baking time 7-8 minutes

Method:

Make sure you take your butter out the night before so it's nice and soft. 

Mix the butter with the 2 sugars with the wooden spoon first - as the Muscovado sugar is quite dry and lumpy - it stops it flying everywhere. Then when it's partly mixed you can use your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a little bowl beat your egg and vanilla with a fork.

Once they have been mixed you can pour it into your mixture and using your electric whisk, whisk until well mixed. Then use your wooden spoon again to check.

Then sift your flour and salt and mix it together with your electric whisk using your wooden spoon to check consistency.

Add the pistachio and white chocolate and mix using your electric whisk. Once they have been mixed in, roll your dough into balls and place them onto your lined trays.

Bake in the oven for 7-8 minutes.

Leave them to cool on the tray for a couple of minutes then transfer onto a wire rack.

I could have done with more pistachio but because I was meant to make these over Easter I'd eaten some of the pistachios and only used what I had left. Cookies look really pale as I used light muscovado sugar rather than dark. Using light makes them not as sweet and dark is a lot more caramelised.


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Coconut Peanut Butter Cookies

Super easy 3 ingredients peanut butter cookies which from start to finish takes less than an hour to make.

The easiest cookies you will ever make so if you're not a baker this is perfect!

These are coconut peanut butter as the peanut butter has coconut in it

Ingredients:

250g Peanut Butter

1 Egg

100g Sugar

(You can use any sugar)

Utensils:

Mixing Bowl

Scales

Electric Whisk

Teaspoons

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

160°C fan

Baking time: 8-10 minutes

Method:

Just mix all your ingredients together with you electric whisk until it is all combined.

Using 2 teaspoons roll the dough into a ball and place them on your baking tray.

You can use your hands to roll them into balls but I was sick of washing my hands so used the 2 teaspoons

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 

Leave to cool on the tray then transfer to a wire rack

I also tried making them with Dark Muscovado Sugar and they tuned out a lot dark and tasted sweeter

Super easy to make 3 ingredients cookies

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Matcha White Chocolate Cookies

Think I've finally mastered how to make the perfect cookies! Think the secret is Dark Muscovado sugar - the recipe says light brown sugar but this was the only sugar we had in so I just went for it and it worked!

Ingredients:

125g Unsalted Butter - Softened

(Take it out over night)

100g Dark Muscovado Sugar

100g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g White Chocolate

What you need:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

Baking time 7-8 minutes

Method:

Make sure you take your butter out the night before so it's nice and soft.

Mix the butter with the 2 sugars with the wooden spoon first - as the Muscovado sugar is quite dry and lumpy - it stops it flying everywhere. Then when it's partly mixed you can use your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a little bowl beat your egg and vanilla with a fork.

Once they have been mixed you can pour it into your mixture and using your electric whisk, whisk until well mixed. Then use your wooden spoon again to check.

Then sift your flour, salt and matcha powder in and mix it together with your wooden spoon. Add the chocolate then use the electric whisk until well combined using the wooden spoon to check consistency.

Once your chocolate has been mixed in roll your dough into balls and place them onto your lined trays.

Bake in the oven for 7-8 minutes.

Leave them to cool on the tray for a minute or two then transfer onto a wire rack.

We'll see tomorrow whether they stay chewy.. But definitely a lot more like the cookies I've been trying to bake for years! Soft and chewy consistency.

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Caramilk Cookies

 

Haven't baked in a very long time and felt like I've forgotten how to. Made some Caramilk Cookies this weekend.

Ingredients:

125g Unsalted Butter, softened

(Take it out over night)

90g Light Soft Brown Sugar

65g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

½ Tsp Bicarbonate of Soda

(The photo is showing baking powder but I actually used Bicarb!)

1 Bag of Caramilk Buttons Crushed

Utensils:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

Cling Film

Table Spoon

2 Baking Trays

Baking Paper

Oven 180°C / 160°C fan

Baking time 8-10 minutes

Method:

Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, bicarbonate of soda and salt. Mix with the electric whisk and your wooden spoon but try not to over mix it

Then add your crushed Caramilk buttons and mix using your wooden spoon

Once mixed roll your dough into a ball and wrap with cling film

Place in the fridge for a minimum 1 hour - you can leave it for long or over night. I just left it for 1 hour

I then used a normal silver table spoon to scoop the dough and rolled it in the palms of my hand. I used the spoon to take the dough rather than using my hands to try to keep the dough as cold as possible.

Once rolled into balls place them on your baking tray leaving space for them to spread

Bake for 8-10 minutes until golden brown

So the bottom of my baking sheets were being blown all over the place and made a mess of the bottom row of cookies. Also as I've not booked in a long time forgot how my oven works and clearly the heat is mainly in the middle rather that the top of the oven hence the second try having a nicer colour!

I need to start making thicker chunkier cookies to make them more like store bought.

These were still good the day after - surprised there was any left for the day after as I ate so much straight out of the oven when they were still warm

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Biscoff Cookies

Super easy 2 ingredient baking with Biscoff spread!

Ingredients:

200g Biscoff Spread

70g Porridge

These measurements makes about 12 cookies so I did 4 and a half batches to make 50 cookies

Utensils:

Mixing Bowl

Scales

Wooden Spoon

Fork

Baking Paper

Flat Baking Trays

Oven 180°C

Baking time: 10 minutes

Method:

Mix the spread and porridge oats in your bowl using your wooden spoon until combined

Once it's all mixed roll them into balls using your hands and place onto your lined baking tray

Then using a fork flatten them down doing a cross - this will help with baking

Bake for 10 - 12 minutes until golden and look dry.

These are super easy to make and are like the biscuit spread cookies I made last year but I didn't use an egg. I think the ones I made last time did worked out better as they stuck more. These are quite dry and crumbly but taste good. 

I got this giant 700g jar of crunchy Biscoff spread from Farmfoods for only 99p. As the best before is dated May but will still be fine after that date anyway. I thought I'd make something with it rather than just eating it straight out the jar or on toast. 

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