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Lemon and White Chocolate Cookies

21 Oct

I made these for school class party and the seem to be a favourite with anyone who tries them….They are my new favourite!

I am a big fan of Macadamia and White Chocolate cookies, however, most schools don’t allow nuts these days.  I had the ingredients in the pantry, but I was just not going to not use the Nuts.  I also had a large bowl of Lemons which I pinched off my cousins tree and I stumbled across a similar recipe to this one while Googleing for inspiration. I had not tried this combination before and it is so good.  So good.

110g Butter, softened
1/2 Cup Caster Sugar
1/4 Cup Brown Sugar
pinch of salt
zest of two Lemons (more of less according to your taste)
1 Large Egg, beaten
1 and 1/4 cups Plain Flour
1/2 teaspoon bicarbonate of soda
200g White Chocolate, cut into chunks

Preheat oven to 190C (fan-forced 170C) and prepare your baking tray with baking paper or whatever non-stick trick you use.

Cream butter, caster sugar, soft brown sugar, Lemon Zest and salt together until fluffy.  Taste the batter to check if you have enough Lemon (start small and add more…You Can Always Add, But You Can’t Take Away) and then mix in the beaten egg.

Stir the flour and bicarbonate of soda into the mix. Mix together and just as it starts to all combine add the White Chocolate.  Try not to eat to much before you put it in the bowl 😛

Put on the baking tray using a teaspoon, make sure you leave plenty of room between each one as they will spread out quite a bit.

Cook for about 8 – 10 minutes.  Until just golden around the edges. Yum Yum Yum

Baking For Lunch Boxes

20 Oct

I have to start by saying that I am by no means a great baker!  I never seem to be able to bake something the same as the last time I made it, and not everything turns out the way it should.  But, I make an effort to bake for my daughter (not just because I also hoped I could be the ‘baking mum’) but also because it means that I can have some sort of control over the junk she is eating.  Baking your childs biscuit and slices means that you are avoiding all the extra additives and preservatives that you find in most similar items you can get from the supermarket.  I like to put one little piece in her lunchbox every now and then.

I tend to go through a baking phase  which can last for a day or two (sometimes three).  I then portion the goodies and wrap them ready for the lunchbox and then I put them in the freezer.  They will defrost in time for lunch.  There are no preservatives needed and it’s one less thing to do in the morning, just take it from the freezer and put it in the lunch box.

It’s worth continuing even if you don’t get the recipe right…chances are your kids aren’t going to notice anyway!  And it’s worth the cheap thrill when you do get it right. 🙂

Anzac Biscuits – Sort of…

7 Sep

Yesterday Littlest Miss and I tried to make Anzac Biscuits yesterday, but they wouldn’t come together.  We used the usually recipe, but just couldn’t form balls needed.  So instead, we made “Porridge and Golden Syrup Snack Bars”

Ingredients
1 cup Flour
1 cup Rolled Oats
1 cup Sugar
1 cup Desiccated Coconut
2 tbsp Golden Syrup
125g Butter
1 tsp Baking Soda
2 tbsp Hot Water

Pre-heat your oven to 160.

Line a square cake tin, or Lamington tin with baking paper.

Melt your butter and golden syrup and simmer gently for 5 minutes.

Combine all your dry ingredients in a large bowl, mix together and make a well in the centre.  Once your butter mix is ready dissolve the baking soda in the boiled water and then add to your butter/syrup mix.  Be sure to have the kids near by to see the reaction when the ingredients meet!

Pour your new mix into the dry ingredients and mix well.  This is where you would usually create your biscuits, instead press all of the mix into your slice tray and try to make sure it’s an even layer.

Bake in the oven for 15 minutes or until golden.

Allow to cool and turn out.  Use a sharp knife and carefully cut into rectangles or squares.  Use any left over crumbs to sprinkle over a snack of yoghurt 🙂