White chocolate and macadamia cookies

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Canberra feels more like Melbourne at the moment – warm Spring days one minute, and cold overcast days the next.

And rain.

So much rain.

So with two kids who are also a little under the weather, there has been lots of time spent indoors. Lego, puzzles, dress-ups and a personal favourite, baking!

Cookies were on the agenda the other day. But rather than turn to our regular spelt chocolate chip or freckle cookies, we went with a white chocolate and macadamia version instead.

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As is usually the case, Miss C had a great time helping me measure out the ingredients and control the mixer speed, and Little J loved flattening down the cookies when they were placed on the trays. Although both kids quickly disappeared when they realised it was time to do the dishes!?
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The cookies kept well for a few days, and I suspect they would keep for longer if they weren’t gobbled up so quickly!

White chocolate and macadamia cookies (makes 12 large)

  • 125g butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 cups self raising flour, sifted
  • 120g white chocolate chips
  • 120g chopped macadamias
  1. Preheat oven to 180C and line two baking trays with baking paper.
  2. Beat the butter and brown sugar until pale and creamy. Add the egg, and continue beating until combined.
  3. Stir in the sifted flour, chocolate and nuts, and mix until well combined.
  4. Roll out heaped tablespoons of the mixture into balls, and place on the prepared trays (well spaced). Gently press to flatten slightly.
  5. Bake for 12-15 minutes, or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

What about you? Do you have a favourite cookie recipe?

Rainbow cookies

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Being a family that loves the outdoors, spending almost an entire week inside with 2 sick kids has been..well…interesting.

We’ve had to avoid the frigid outdoor temperatures (which even resulted in a little snow on one day) searching instead for indoor activities to keep everyone entertained.

Needless to say there has been lots of movies, drawing, role play, lego and…baking!

These rainbow cookies were a great baking activity for the girls. Not only for the end result (and all the chocolate freckles we consumed along the way), but also for the process of creating them itself. C loved turning the mixer on and off, and helping me roll the biscuits into little balls, before placing a freckle on top of each. And, J, well she sat nearby passing us various ingredients and even gave the mixture a little stir.

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Into the oven for 14 minutes, then it was ‘hands off’ for at least a few more minutes to allow them to cool. We then wasted no time in having ourselves a lovely afternoon tea of warm cookies straight out of the oven.

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So, while a trip to the park was not an option this week, spending time in the kitchen backing with the kids was a pretty great (and delicious) alternative!

You can find the recipe here.

Gingersnaps

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IMG_0985 One thing I have really been enjoying making lately is cookies. Gluten free cookies to be precise. Not necessarily the healthiest of treats, but delicious ‘grab and go’ ones nonetheless. I picked up this book when we were in America last year, and turned to it when I found myself in a baking mood a little while ago. baby Immediately I was drawn to a recipe for gingersnaps contained inside, and wasted no time in trying a batch of my own. With a few substitutions / changes along the way. IMG_0988 I must say, the end product was rather tasty – not to mention being gluten and dairy free. Spicy, sweet and chewy. IMG_0994 A lovely little cookie all round. Gingersnaps (adapted from the Babycakes cookbook)

  • 3/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 3 tbs molasses
  • 1 tsp vanilla extract
  • 1 1/4 cups caster sugar
  • 2 cups GF plain flour
  • 1/4 cup flax meal
  • 2 tsp ground cinnamon
  • 1 tbs ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsps xanthan gum
  1. Preheat oven to 160C. Line two trays with baking paper.
  2. In a bowl, combine the coconut oil, apple sauce, salt, molasses and vanilla extract.
  3. In another bowl, whisk together the caster sugar, flax meal flour, spices, baking soda, baking powder and xanthan gum.
  4. Add the wet ingredients to the dry ingredients, and stir to combine – until a dough is formed.
  5. Roll spoonfuls of the dough into balls, and place on the prepared trays about 1 inch apart (to allow for spreading). Press to flatten slightly.
  6. Bake for 16 minutes, rotating the trays half way through.
  7. Stand on the trays for 10 minutes, then transfer to a wire rack to cool completely.
  8. Store in an airtight contained for up to 3 days.

What about you? Do you have a favourite cookie or biscuit?

GF orange polenta biscuits

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IMG_8790 You’d be forgiven if you thought that these biscuits look remarkably similar to these ones. For I loved them so much last time, it wasn’t long before another batch appeared in the BBB household. This time, however, I used orange zest in place of lemon zest to create an orange polenta version. IMG_8781 Just mix and spoon balls of the dough onto lined baking trays (flattened slightly).. IMG_8782 Bake for 14 minutes… And then afternoon tea awaits. IMG_8788 I know I have said it before, but I really enjoy the texture of these biscuits. IMG_8794 Soft, delicate, and almost akin to shortbread. IMG_8793 A lovely little sweet treat all round. IMG_8795 Orange polenta biscuits (makes 16-18) – gluten free

  • 80g butter, softened
  • 140g caster sugar
  • 1 egg
  • grated zest of 1 orange
  • 150g gluten free plain flour
  • 1tsp xanthan gum
  • 50g polenta
  • 1tsp granulated sugar
  1. Preheat oven to 170C and line two baking trays with baking paper.
  2. Beat butter and caster sugar until pale and fluffy.
  3. Add the egg and orange zest, and beat until smooth.
  4. Add the flour, xanthan gum and polenta, and beat until just combined. (The mixture will be quite sticky).
  5. Roll heaped teaspoons of the mixture into balls, and place on the trays (spaced to allow for spreading). Flatten slightly with a fork, and sprinkle with the granulated sugar.
  6. Bake for 13-14 minutes. Allow to cool on tray for 1 minute, then transfer to a wire rack.

What about you? Done any baking lately?

Tea for two & lemon polenta biscuits

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I would not necessarily call myself a ‘girly girl’. For I am far more comfortable on a mountain bike, than in an evening dress.  And I’ll take a glass of red wine or a GF beer over a fancy cocktail any day. But that’s not to say I don’t like pretty things. And pretty moments. IMG_8524 Like an impromptu tea for two when a friend drops around. And what cup of tea would be complete without a delicate biscuit to nibble on at the same time? IMG_8527  IMG_8528 I had seen various recipes for polenta biscuits but never tried to make them myself. So when the occasion for baking arose, and I had all the ingredients on hand… IMG_8535 Well the biscuit gods had spoken. I converted the recipe into a gluten free version, and I must say, unlike my recent cooking fail, I was really pleased with the results. IMG_8530 The biscuits were light, and almost shortbread-like. With just a hint of citrus from the lemon zest. IMG_8534 A lovely addition to our tea for two, and a biscuit that I will definitely be making again! IMG_8532 Lemon polenta biscuits (makes 16-18) – gluten free (adapted from here)

  • 80g butter, softened
  • 140g caster sugar
  • 1 egg
  • grated zest of 1 lemon
  • 150g gluten free plain flour
  • 1tsp xanthan gum
  • 50g polenta
  • 1tsp granulated sugar
  1. Preheat oven to 170C and line two baking trays with baking paper.
  2. Beat butter and caster sugar until pale and fluffy.
  3. Add the egg and lemon zest, and beat until smooth.
  4. Add the flour, xanthan gum and polenta, and beat until just combined. (The mixture will be quite sticky).
  5. Roll heaped teaspoons of the mixture into balls, and place on the trays (spaced to allow for spreading). Flatten slightly with a fork, and sprinkle with the granulated sugar.
  6. Bake for 13-14 minutes. Allow to cool on tray for 1 minute, then transfer to a wire rack.

What about you? What is your favourite type of tea? I am loving good ol’ English Breakfast at the moment.

Homemade holiday treats – Apricot & coconut biscuits

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Happy Christmas Eve Eve Smile  I hope that you have all made it to the end of the working year safely. I for one, was most happy when the clock struck 1pm (yay for half work days), and it was time to head home and finish packing for our trip to Melbourne. Which included packing up the final treat in my homemade holiday treats series… holidaytreats On the menu today… biscuits Apricot and coconut biscuits (cookies)! aka. a break from chocolate overload that was occasioned by yesterday’s chocolate bark. IMG_4031 Oats, spelt, brown sugar coconut, apricots and nuts. IMG_4032 Mixed with eggs, vanilla and butter to form a sticky biscuit mix. IMG_4033 Rolled into balls, flattened… IMG_4035 And baked for 15 minutes until golden. IMG_4036 These biscuits turned out nice and light, but also rather chewy… IMG_4047 Quite reminding me of ANZAC biscuits actually. IMG_4056 And, once they had cooled sufficiently, I wasted no time in filling a Christmas tin and leaving half of the batch on my neighbour’s front door step by way of a little Christmas gift. IMG_4051 The rest, however, will be coming with us as we make our way down South for the Christmas holiday. IMG_4052 Delish! IMG_4054 Apricot & Coconut Biscuits (makes 16-18 large biscuits) (adapted from here)

  • 1 cup spelt flour
  • 1 cup firmly packed brown sugar
  • 1 cup rolled oats
  • 1cup desiccated coconut
  • 3/4 cup diced dried apricots
  • 1/2 cup slivered almonds
  • 2 eggs
  • 1 tsp vanilla essence
  1. Preheat oven to 180°C, and line 2 large baking trays with non-stick baking paper.
  2. Sift the flour and sugar into a large bowl. Add the oats, coconut, apricot and almonds and stir until well combined. Make a well in the centre.
  3. Whisk together the melted butter, eggs and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir until well combined.
  4. Use your hands to roll heaped tablespoonfuls of the mixture into balls. Place balls onto the prepared trays (leaving room to spread) and flatten slightly.
  5. Bake for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely

I hope that you have enjoyed this 5 days of Homemade Holiday treats. You can find links to all the treats below… gingerbread Day 1 – Gingerbread doughnuts fudge Day 2 – Salted caramel fudge chilli Day 3 – Chilli lime nut mix bark Day 4 – Chocolate bark biscuits Day 5 – Apricot and coconut biscuits But enough ‘sweet talk,  its time to get this BBB show on the road! Wishing you all a very Merry Christmas Eve Eve, safe travels if you are travelling and happy eating if you are eating! What about you? What are your plans for the festive season?