Oat, Cranberry & White Chocolate Biscuits

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Oat, Cranberry & White Chocolate Biscuits
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115g butter
1/2 cup brown sugar
1 egg

1 tea spoon orange zest, grated
1/2 teaspoon baking soda
150g plain flour
1/4 teaspoon salt

80g rolled oats

1 tablespoon maple syrup

40g  walnuts, chopped
50g cranberries
70g  white chocolate chips
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Preheat oven to 180°C.

In a bowl, mix softened butter and brown sugar with an electric mixer until smooth, and beat in egg.

Add orange zest and baking soda and mix well,  Fold in plain flour, salt and oat with a spatula into the mixture. Add maple syrup, walnuts, cranberries and white chocolate chips.

Using a tablespoon, drop the dough 5 cm apart on lined baking trays. Push the dough down with fingers and make them flat. Bake in the oven for 10 minutes.

Remove from oven and let biscuits cool on baking sheets for about 5 minutes before removing the biscuits to a wire rack to cool completely.

*Reminder for myself:
original recipe oats 150g    maybe try 100g next time?
try 1 or 2 table spoon of golden syrup or maple syrup. no need to reduce sugar
do not forget to make them flat before baking ;)

Brookies - Brownie Cookies

This awesome Brookie (brownie cookie) recipe is from my favourite TV show, the masterchef. I just reduced the quantities of the ingredients because the original recipe was a bit too much cookies for me,,, and they were served with the Chantilly cream in the show but I haven't tried the cream...haha

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Brookies (Brownie Cookies)
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230g dark chocolate
30g butter
120g sugar
50g cornflour
1/2 teaspoon baking powder
2 eggs
60g milk chocolate chips

[Chantilly Cream]
200ml pure cream
60g sugar
60mls frangelico
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Preheat oven to 180°C.

In a bowl, melt dark chocolate and butter and set over a saucepan of simmering water. Remove from heat and set aside.

In another bowl, combine sugar, cornflour, baking powder and eggs and mix until fluffy.
Add the chocolate mixture and mix well.

Spoon the mixture onto lined baking trays. Dot the top of the cookies with chocolate chips.
Bake for about 10 minutes.

Remove from oven to cool.
Serve with the Chantilly cream if you desire.

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[Chantilly Cream]
Combine cream and sugar in a bowl and whisk with hand mixer until soft peaks form. stir frangelico through the cream mixture.

Carrot Cake

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Carrot Cake
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2 eggs
150g sugar
130ml vegetable oil
2 carrots(200g), grated
150g self rasing flour
1 teaspoon baking soda
1 teaspoon cinamon
salt
50g walnuts, chopped

[flosting]
250g cream cheese
4 table spoons sugar
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(20cm x 20cm baking pan)

Preheat oven to 180°C.
Line the baking pan with baking paper.

In a large bowl, beat egg, sugar and vegetable oil with an electric mixer until well mixed. Add grated carrots and mix.

Mix together self rasing flour, baking soda, salt and cinamon in the other bowl.
Add into the carrot mixture and mix until blended. Fold in walnuts.

Bake 30 - 40 minutes.

Cool completely before frosting.

[Frosting]
In a medium bowl, combine cream cheese and icing sugar. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Peanut Butter Cookies

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Peanut Butter Cookies
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115g butter
30g sugar
70g brown sugar
1 egg
1 table spoon honey
170g plain flour
1/2 teaspoon baking soda
sugar
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Makes approximately 5cm x 30 cookies

Preheat oven to 170°C.

In a bowl, mix softened butter, sugar and brown sugar with an electric mixer.

Add egg and honey, and mix well.

Fold sifted flour and baking soda with a spatula into the mixture.

On baking trays, roll the dough into 3cm balls by hand (or bigger if you wish!).

Flatten cookies using a fork in a criss-crossed pattern. Sprinkle sugar on the top of the cookies, Bake in the oven for 8-10 minutes.

Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Self Saucing Caramel Pudding

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Self Saucing Caramel Pudding
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60g butter
1/2 cup sugar
1/2 cup milk
1 cup self-raising flour

Sauce
20g butter
1 cup brown sugar
1 cup boiling water
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Preheat oven to 180°C and grease a baking dish.

Combine softened butter and sugar in a bowl. Add milk and stir in sifted flour. Place the mixture evenly in baking dish.

In a microwave safe bowl, place all sauce ingredients and stir until butter has melted. Microwave about 3 minutes, stirring till sugar and butter is combined.
Carefully pour the sauce onto the batter.

Bake pudding for 20-30 minutes or until a skewer inserted into the centre comes out clean.

Allow to stand for 10 minutes before serving. Serve with ice cream.

Banana Bread

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Banana Bread
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2 eggs
60g brown sugar
60g sugar
1/2 cup vegetable oil
2 tablespoons natural yoghurt
2 or 3 ripe bananas, mashed (about 1 cup)
1 cup walnuts, chopped
150g plain flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
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(base measurements 20cm x 10cm loaf pan)

Preheat oven to 160ºC.

Line a loaf pan with baking paper.
In a large bowl, beat eggs and sugar together with an electric mixer for 5 minutes or until the mixture forms a ribbon when whisk is lifted.

Add oil and yoghurt mix well, and then add mushed banana.

Sift flour, baking soda and cinnamon together and gently fold into the egg mixture.

Pour the mixture into pan and bake for 60 minutes or until a skewer comes out clean.

Cool in pan for 15 minutes and turn out onto a rack to cool.

Checkerboard Biscuits

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Checkerboard Biscuits
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[White dough]
180g unsalted butter(softened)
90g suger
1 egg york
250g plain flour(sifted)

[Black dough]
180g unsalted butter(softened)
90g sugar
1 egg york
220g plain flour(sifted)
30g cocoa powder(sifted)

milk
sugar
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[White dough]
In a large bowl, mix softened butter and sugar with an electric mixer.
Add an egg yolk and mix well. Add flour and mix with a spatula.
Knead dough until smooth and form into three bars. wrap each bars and put them in the fridge until firm about for 30 minuets.

[Black dough]
Shift flour and cocoa powder together. Set aside. Repeating the same process as making the white dough.

Remove the dough from the fridge and unwrap 1 white and 1 black dough.

For making checkerboard pattern, cut white bars and black bars in half lengthwise and brushing milk between the strips and gently stick them together.

Turn the white and black bar and cut it in half lengthwise again. Turn and stick together to make the checker board pattern. Repeat this process to make 6 checker board bars.

Wrap each bars with plastic wrap and chill in the fridge about 30 minutes or in the freezer for 10 minutes.

Preheat an oven to 180°.
Remove the dough from the refrigerator. Unwrap and roll them in sugar.

Using a sharp knife, slice each bars 5 mm thick, Place them on lined baking trays.

Bake them for 10 to 15 minutes.
Remove from the oven and cool for a few minutes on the trays before removing the biscuits to a wire rack to cool completely