Month: August 2022

WHITE CHOCOLATE CHIP COOKIES WITH FREEZE DRIED RASPBERRIES RECIPE – COMIC RELIEF

WHITE CHOCOLATE CHIP COOKIES

I created this recipe for white chocolate chip cookies with freeze dried raspberries with the idea that they would be great for raising some dough (groan) for Comic Relief’s Red Nose Day. I wanted to create something that is easy to make, can be made in advance, and wasn’t choc (oh, I’m on a roll) full of red food colouring. These are lovely soft cookies and the recipe will make 15. That’s a quantity that would look more than enough at any bake sale. They keep very well in a sealed container for up to a week. This would allow you to make them ahead of your event without any stress, night before baking.

I bought the freeze dried raspberries from Sainsbury’s in the baking section. You can also buy them from Amazon here.

Really make sure you only put a smallish blob of the mixture on the tray as they do and will spread a lot during baking.

TIP – Once baked and freshly out of the oven push some more white chocolate chips and raspberries on to the top of the cookies. This really gives them the fresh white and red look.

WHITE CHOCOLATE CHIP COOKIES

WHITE CHOCOLATE CHIP COOKIES WITH FREEZE DRIED RASPBERRY SPRINKLES

Slightly chewy cookies which keeps well in a sealed tin for up to a week. Remember to add some chocolate chips and freeze dried raspberries to the top of the cookies at the end of baking.
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Prep Time: 10 min
Cook Time: 10 min
Prep Time: 10 min
Cook Time: 10 min

INGREDIENTS

  1. 100g butter, softened
  2. 125g caster sugar
  3. 1/2 tsp vanilla extract
  4. 1 large egg, beaten
  5. 150g self-raising flower
  6. 80g white chocolate chips
  7. 5g freeze dried raspberries

 

INSTRUCTIONS

  1. Preheat the oven to 190c/fan170c/gas 5. Lightly butter baking trays
  2. Measure the butter and sugar into a bowl and cream together until evenly mixed.
  3. Add the vanilla extract to the beaten egg and then add it a little at a time to the butter and sugar mixture in the blow.
  4. Beat well between each addition.
  5. Mix in the flour.
  6. Add 3/4 of the chocolate chip and 3/4 of the raspberries and give a good mix.
  7. Spoon onto baking trays, leaving room for them to spread.
  8. Bake the cookies in batches on the top shelf of your oven, for 8-10 minutes.
  9. WATCH THEM AS THEY TURN DARK BROWN VERY QUICKLY.
  10. Once out of the oven you can carefully scatter and push into the warm, soft dough the left over chocolate chips and raspberries. (SEE TIP ABOVE).
  11. Leave the cookies to cool and transfer to wire rack with a a fish slice and leave to cool.

Grubby Little Faces https://www.grubbylittlefaces.com/

Happy Red Nose Day Baking everyone. Let’s raise some dough 🙂

Clare

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CURRIED RICE SALAD

With warmer weather hopefully approaching my thoughts turn to enjoying eating outside. Family picnics and BBQs with friends. When we get together this summer I will probably make this recipe for Curried Rice Salad. It is easy to prepare ahead of time, it’s a great side dish, and has a mild, spicy tang to it. I have adapted the recipe to suit me but the original recipe came from a talented catering friend of my Mums. She used to create mouthwatering summer Wedding buffets in large marquees and I was one of her waitresses. Once the wedding guests had been well fed, tables cleared and everyone was settled for the speeches with a glass of champagne, we were allowed to eat whatever food had been left. Oh what a delicious feast we would have of the finest poached salmon and fresh salads. I loved that job.

CURRIED RICE SALAD
CURRIED RICE SALAD

INGREDIENTS

  1. 175g Basmati rice
  2. 1 eating apple, peeled and diced
  3. a handful of sultanas
  4. 1 medium sized white onion
  5. half a lemon, juiced
  6. 2 tablespoons of mango chutney
  7. 2 rounded teaspoons of mild curry powder
  8. Your favourite french dressing
  9. A handful of flaked almonds.

INSTRUCTIONS

  1. Cook the rice according to the packet’s instructions and remove the rice just before it becomes fluffy. Separated grains of cooked rice are what we are aiming for.
  2. Rinse rice in cold running water. Drain and once most of the water is out put into a bowl. Add the French dressing so that the rice is lightly covered.
  3. Fry the chopped onions until transparent. Add curry powder and stir over medium heat for a few minutes.
  4. Peel and dice the apples into little cubes. Squeeze lemon juice over them to stop them going brown. Mix apple into the rice, together with the onions, sultanas and mango chutney.
  5. The rice can then be stored in a container in the fridge until needed that day.
  6. In a frying pan toast the flaked almonds until the begin to go brown. Put to one side.
  7. When ready to serve sprinkle the nuts over the rice salad.

Grubby Little Faces https://www.grubbylittlefaces.com/

Does this sound like something you would try? What do you like to serve for Summer get togethers? I’d love to know.

Thanks for reading.

Clare

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Mincemeat Cookies Recipe

CHRISTMAS MINCEMEAT COOKIES

CHRISTMAS MINCEMEAT COOKIES

Serve these for a seasonal afternoon treat with a cold glass of milk. They combine the warm Christmas sweet spice flavours with a soft oaty cookie texture. Makes approximately 20.

CHRISTMAS MINCEMEAT COOKIES

INGREDIENTS
125g butter, softened
85g soft brown sugar
1 medium egg, lightly beaten
150g plain flour
1/2 tsp baking powder
110g porridge oats
350g mincemeat
Granulated brown sugar for sprinkling on top

 

INSTRUCTIONS

  1. Preheat oven to 180c (fan 160c)
  2. Line a baking sheet
  3. Cream butter and sugar together until light and fluffy. Add the egg and continue beating until incorporated and the mixture is smooth.
  4. In a separate bowl measure flour, baking powder and porridge oats together. Fold these dry ingredients into the butter bowl.
  5. Finally fold in the mincemeat
  6. Using spoons drop even sized spoonfuls of mixture onto the tray. Press down with fingers.
  7. Sprinkle with granulated brown sugar
  8. Cook for 10-12 minutes. Remove and cool on cooling rack.