Monthly Archives: July 2012

Chocolate Sugar Cookies (Peeda Party)

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(Yields approx 10-12 penguins)

These crisp chocolate wafers may be rolled out and cut into shapes suitable for any festivity. Store the cookies in a tin with a tight-fitting lid to keep them fresh.

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached white pastry flour
  • 1/3 cup Equal Exchange Organic Baking Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

In a medium bowl, cream the butter and sugar together until smooth. Beat in the egg and vanilla until light. Sift together the flour, cocoa, baking powder, and salt.

Stir the dry ingredients into the butter mixture and form into a thick dough. If the dough is soft, wrap it in plastic and chill for 1/2 hour.

Preheat the oven to 375 degrees and butter a baking sheet.

On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut into shapes. Place the cookies on the prepared baking sheet, stick in wooden lolly pop sticks if wanted (they need to be soaked in water first so they do not burn) and bake for 15 to 20 minutes until the centers of the cookies are firm. With a spatula, transfer the cookies to a cooling rack.

From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996. http://www.equalexchange.coop/chocolate-sugar-cookies

Icing

(http://allrecipes.com/recipe/sugar-cookie-icing/)

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup (I used golden syrup)
  • 1/4 teaspoon almond extract
  • assorted food coloring
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
  3. Takes about 6 hours to dry

Easy wholemeal cheese crackers

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Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. Preheat oven to setting 7 (400F).

  2. Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
  3. Add the butter and pulse and until a ball forms.
  4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. Bake for 15-17 minutes (found about 13 is enough)
  6. Serve.

Link

http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/

Comments

Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

Experiments

Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!