Moroccan Rose Water Cookies

 

These are delicious little bites of buttery perfection. The rose water adds an exotic note which nicely offsets the richness of the butter. Perfect for serving alongside some homemade ice cream on a lovely summers day like today 🙂

For 32 cookies you need

  • 200g butter, melted and left to cool
  • 140g sieved icing sugar
  • 250g plain flour
  • 2 tbsp rose water

When the melted butter has cooled enough to not feel warm any more, add the sieved sugar. Don’t try and cheat like I did once and skip this step as the lumps in the sugar will ruin the finished cookie. Add the flour and rose water and mix to a soft dough 

Wrap in cling film and chill for 30 mins in the fridge. 

Unwrap the cookie dough and cut into 32 slices. Bake in a 160 degree oven for about 10-15 mins until golden brown. Leave to cool and then scoff. 

  
 

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Peanut Butter Chocolate Chip Cookies

I love soft, squidgy cookies, especially when they have peanut butter in them. This recipe is from the Hummingbird Bakery cookbook.

For about 30 cookies you need
225g softened butter
200g soft brown sugar
200g caster sugar
2 eggs
1 tsp vanilla bean paste
240g crunchy peanut butter
340g plain flour
2.5 tsp bicarb
75g chocolate chips

Begin by creaming the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peanut butter. Once these are combined add the flour and bicarb and mix until a soft dough forms. Mix in the chocolate chips.

Place dessertspoon mounds onto a lined baking sheet, ensuring they are well spread out. Bake in a 170 degree oven for about 10 mins until cooked and lightly browned.

Leave to cool for a few mins before transferring to a wire rack to cool completely. Delicious with a glass of milk or a bowl of vanilla ice cream.

"Millie’s" Cookies (soft squidgy cookies)

These cookies are ridiculously easy to make but they taste AMAZING. You can alter the additions with whatever you fancy or have to hand. I am in use up my store cupboards before we move mode at the moment so we had macadamia nut, cranberries and white chocolate and plain chocolate chip for the boy who refused the extra addition of ginger or apricots, boo.

The recipe is adapted from this one.

For about 36 cookies you need
250g butter, softened
250g caster sugar
200g soft light brown sugar
2 tsp vanilla bean paste
450g self raising flour
2 eggs

For the macadamia, cranberry and white chocolate cookies you also need
75g chopped macadamia nuts
75g dried cranberries
100g white chocolate chunks

For the plain chocolate chip cookies you also need
100g plain chocolate chips

Begin by creaming the butter and sugars in a free standing mixer for 3-4 mins until light and fluffy. Add the vanilla and eggs and mix thoroughly. Add the flour and mix well.

If you’re making just one sort of cookie then add your chosen additions to the dough and work in thoroughly. If, like me, you wanted to do more than one sort simply halve the dough and add your ingredients to each bowl, mixing well.

Onto lined baking sheets, place spoonfuls of the dough, well spaced apart. You don’t need to squish them down as they’ll do this naturally as they cook.

Bake at 175 degrees for 10 mins until they are starting to go a light brown colour. Leave to cool for 2-3 mins on the tray before attempting to remove as they will be VERY soft. Leave to cool for a further 5 mins or so then try not to eat an entire batch in one afternoon. They freeze well and retain their chewiness upon defrosting. Nomtastic.

Black and White Chocolate Cookie Ice Cream Snadwiches

This pic got rather a lot of likes on instagr.am the other day, proper food porn! And utterly delicious to eat too, if a tad messy! Making the cookies with vitalite not only makes them easier as you don’t need to remember to leave the butter out or faff about softening it if you forget; but it also gives them a better texture. Contrasting the dark bitter chocolate with the white sweet chocolate works really well. I prefer the two flavours to adding in milk chocolate too for triple chocolate cookies. This recipe is adapted from Nigella Lawson’s totally chocolate chocolate chip cookies from Nigella Express.

For about 20 cookies, depending on size, you need

125g dark chocolate
150g plain flour
30g cocoa powder
1tsp bicarb
½ tsp salt
125g vitalite
75g soft light brown sugar
50g white sugar
1tsp vanilla extract
1 egg
350g white chocolate chunks or chocolate cut into chunks

Ice cream of your choice to serve.

Melt the dark chocolate in a bain marie and leave to cool slightly.

Beat the sugars and vitalite in a free standing mixer until light and fluffy. Then add everything else, mixing thoroughly.

Place teaspoon sized blobs onto a lined baking tray. You should be able to get 9-12 cookies on a normal sized tray and they don’t spread that much whilst cooking. 

Cook in a moderate (170 degree) oven for 10 mins until cooked but not browned. Leave to cool on the tray for a few mins. If you try and move them too soon they will break but they will harden upon cooling. 

Sandwich your favourite ice cream in the middle and scoff. Nomtastic!

Butter Cookies with Rose Water

I adore these. They are so meltingly delicious from the (copious) butter but have a lovely light and clean delicate flavour from the rose water. They are ridiculously easy to make and even easier to eat heh heh heh. The original recipe is adapted from one by Ghillie Basan in Modern Moroccan (p140).

For about 20 cookies you need
200g butter
130g icing sugar
10ml rose water
250g plain flour

Melt the butter then add everything else to it and mix to a smooth paste. Chill in the fridge for 30mins or so. Pull of pieces of dough about the size of a walnut and roll in to a ball. Squidge down on a baking tray and bake in a moderate (170 degree) oven for about 20 mins until lightly golden brown. Leave to cool on the tray for a few mins before transferring to a cooling rack and cooling thoroughly.

Mary Berry’s Chocolate Chip Cookies

I am in the throes of moving, so when I came across a recipe that used a can of condensed milk I thought to myself “a-ha!” as I always have some of this in the cupboard. And in the cupboard it sits. Lonely. Sad. Unloved. As I never know what to do with it, other than open the can, scoff it with a spoon and then feel really _really_ sick. My bro gave me Mary Berry’s Baking Bible for my Xmas pressie and this recipe can be found in there. They’re a cinch to make, and they freeze well too 🙂 I have adapted the recipe slightly by using 100g white chocolate chips as I like the contrast of white with plain chocolate and they’re sold in bags of 100g so why not chuck in the extra 35g I ask you….

For about 24-32 cookies (depending on how big yer gob is…) you need:
397g tin of condensed milk
50g butter
200g plain chocolate
225g self raising flour
100g white chocolate chips

Melt the butter and chocolate. Leave to cool slightly. Mix in everything else and then leave to chill until stiffened (this only takes 15 mins or so and it doesn’t need to go in the fridge).

Pinch out quantities about the size of a walnut and roll into balls. Flatten slightly on to the baking sheet, leaving space for them to spread. I easily got 9 onto each baking sheet. Bake at 160 degrees for about 12 mins. Leave to cool slightly then transfer to a cooling rack.