Cookies and Ginger snaps

It’s been a while since a baked some treats, it used to be a regular occurance on a weekend but when it’s only left to me and my man to eat the goods you start to feel a bit greedy.  I bought a new recipe book the other week, Rachel Allen’s ‘Bake,’ it was a charity shop bargain and looked brand new.  I was determined to make something straight away so I chose these lovely cookies and ginger snaps.  Oh and I took the leftovers in to work so we couldn’t be tempted to devour the lot!

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Choc chip cookies

You will need

225g (8oz) softened butter

110g (4oz) caster sugar

275g (10oz) plain flour

125g (41/2oz) dark choc chips

Preheat the oven to 170C (325F), Gas Mark 3.  In a large bowl, cream the butter until soft then add the sugar and beat until the mixture is light an d fluffy.  Sift in the flour and bring the mixture together to form a dough.  Scatter in the choc chips and combine.  Using your hands, roll the dough into walnut – sized balls and place them slightly apart on a baking tray.  Flatten them slightly with the back of a damp fork and bake in the oven for 13 – 15 mins or until they are light golden brown and slightly firm on top.  Carefully transfer the cookies to a wire rack to cool.

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Note – For something extra, I added some fudge curls to the top of my cookies just before they went into the oven.

Ginger and honey snaps

You will  need;

225g (8oz) self-raising flour

2 tsp bicarbonate of soda

Pinch of salt

1 tsp ground ginger

1 tsp mixed spice

1/2 tsp of ground cinnamon

100g(31/2oz) caster sugar, plus 1 tbsp estra, for sprinkling

125g (4 1/2 oz) butter, cubed

100g (31/2) runny honey

Preheat the oven to 180C (350F), Gas mark 4.  Grease a large baking tray with vegetable oil.  Sift the flour, bicarbonate of soda, salt and spices into a large bowl, add 100g (31/2oz) sugar and mix well.

Add the butter and using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.  Heat the honey gently in a small saucepan, then pour it into the flour and butter mixture and bring together to form a dough using a wooden spoon.

Sprinkle 1 tbsp of caster sugar over a plate. Using floured hands, roll the dough into small balls, then roll in the caster sugar and place on the greased baking tray about 5cm apart.  Flatten down with the back of a damp fork and bake in the oven for 10 -12 mins or until they are medium brown.  If the cookies are too dark, they will taste bitter.  Leave on the baking tray for 2 minutes before carefully transferring to a wire rack to cool.

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