Gum drop Cookies

200g butter, marg softened

125g gumdrops, chopped

200ml Sugar

250ml oats

2ml Salt

5ml vanilla essence

1 large egg

310ml / 175g cake Flour

3ml Bicarb of Soda

Makes about 32 

Preheat oven to 180’c

Cream Sugar & butter till soft and fluffy, add vanilla essence and egg beat well.  Sift the baking powder, bicarb of soda and salt together then add to the butter mixture.  Add oats and sweets and mix well.

Drop teaspoonfuls onto a prepared tray, leaving enough space between them for spreading. 

Bake for 10-12 minutes.

Melting moments

1ml salt

60ml custard powder

625ml Cake flour

250ml icing sugar

375g Butter / margarine

Preheat oven to 180’c and prepare baking trays.

Makes about 4 dozen

Beat icing sugar and sugar together.  Sift in salt, custard powder, and flour together.  Mix well to form soft dough and shape into balls and bake for about 15 minutes or until lightly brown.

Ginger biscuits

30 Sugar for rolling

200g butter / margarine

250ml sugar

2ml salt

3ml ground ginger

1 large egg

15ml Milk

3ml cinnamon

5ml Bicarb of soda

625ml Cake flour

60ml honey or syrup

Preheat oven to 180’c and prepare baking tray.

Makes about 3 dozen

Mix butter and sugar together then add eggs in one at a time, then milk and honey/syrup. Sift in flour, ginger, bicarb, salt, cinnamon and add to butter mixture.  Mix to fom a soft dough, shape into balls and roll them in sugar and press with fork.

Bake for 10 minutes or until lightly brown.

Crunchies

30ml Syrup

500ml Cake flour

10ml baking powder

10ml bicarb of soda

375ml sugar

200g butter/margarine

2ml salt

500ml oats

250ml coconut

125ml Digestive bran

Preheat oven to 180’c and prepare baking tray.

Makes about 2 dozen

In a bowl sift flour, bicarb, salt and flour together then oats, coconut and bran.  In a small pot melt butter, syrup butter and mix with flour mixture.  Press down into a square tin and bake for about 10 minutes.  Once cool cut into blocks.

Butterscotch cookies

330ml Chopped pecan or walnuts

250g Margarine / butter

3ml Bicarb of Soda

5ml Baking powder

375ml brown sugar

2 large eggs

5ml Vanilla essence

875ml cake flour

Preheat oven to 180’c and prepare baking trays.

Makes about 4dozen

Mix eggs, butter and sugar together till light and fluffy then add vanilla essence. Sift the baking powder, bicarb and flour together then nuts and add to the butter mixture. Divide mixture in 2 and roll in greaseproof paper and refrigerate until hard,  slice into 1cm cookies and bake for about 15 – 20 minutes.

Tip:  These cookies are ideal for making a tart base mixed with 15ml margarine / butter

Shortbread stars

15ml Milk

2ml Salt

250g Butter

500ml cake flour

5ml vanilla essence

5ml almond essence

125ml castor sugar

Preheat oven to 160’c and prepare baking trays.

Makes about 2 dozen

Beat sugar and butter together till light and fluffy add sifted flour, and baking powder alternating with the milk.  Using a piping bag, pipe out star shapes onto the tray.  Bake for 14-16minutes or until light brown.

Variation: Dip one side of the cookie into melted chocolate.

Jam Cookies

500ml Desiccated coconut

500ml Cake flour

10ml Baking powder

200ml sugar

200ml Apricot jam (maybe more)

45ml water

30ml castor sugar

125g Butter

3 large eggs

500ml Cake flour

Preheat oven to 180’c and prepare patty pans.

Makes 18

Sift flour, baking powder salt and castor sugar together then rub butter in with your fingers then add egg yolks and water and mix to form soft dough. Roll dough into 3mm and press about 6-7cm diameter circles with a cookie cutter.  Press into pans, fill up with apricot jam.

Topping: Beat sugar and egg whites, coconut and spoon a tablespoon on top.

Bake for 20-25 minutes.

Variation: Jam can be change to any jam you prefer.

Chocolate Biscuits

150g Chopped dark chocolate

200g Butter, margarine

500ml Self-raising flour

125ml Sugar

80ml Brown sugar

2Large Eggs

5ml Vanilla essence

Preheat oven to 180’c and prepare baking trays.

Makes about 5dozen

Beat sugars and butter together till light and fluffy then add vanilla essence and eggs.  Sift flour in and stir in chocolate.  Drop teaspoon full’s onto prepared trays and bake for 12 minutes or until lightly brown.

Basic Biscuits

2.5ml (½ teaspoon) vanilla essence
500ml (2 cups) cake flour
250g butter or brick margarine
250ml (1 cup) Castor Sugar
1 egg


Preheat oven to 200’c and prepare baking trays.

Cream butter and add castor sugar gradually, beating continuously. Beat egg and vanilla essence together and then add to the butter mixture, and beat further. Sift the flour 3 times and add to the butter mixture. Mix thoroughly. Shape into biscuits and place on a greased baking tray. Bake for 8 - 12 minutes, until golden brown.

Makes 100 biscuits.

VARIATIONS:

Ginger Biscuits:
Add 5ml ground ginger to the flour. Decorate each biscuit with a piece of melon or ginger preserve before baking.

Coffee Biscuits:
Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking.

Cherry Biscuits:
Push halved glacé cherries into each biscuit before baking.

Coffee Biscuits:
Dissolve 10ml of instant coffee into 10ml boiling water. Add to the butter mixture. Decorate with a coffee bean before baking.

Decoration:
Dip one half of each biscuit in melted chocolate (or drizzle over the top) and leave to set on a wire rack, or simply spread with made up icing.

Traditional Shortbread

Extra castor sugar

2ml Salt

250g Butter / margarine

125ml Mazina (Corn flour)

625ml cake flour

125ml Castor sugar

Preheat oven to 130’c and prepare baking tin. 16cmx26cm

Makes about 2 dozen

Mix butter and castor sugar till light and creamy then add sifted remaining ingredients. Press down into a baking tin and prick with a fork.

Bake for about an hour, cut into fingers while hot.

Delights

2ml Salt

20ml Baking powder

450g Butter

5x 250ml Cake flour

1can Condense milk

250ml Castor sugar

5ml lemon or almond essence

Preheat oven to 160’c and prepare baking trays.

Makes about 7 dozen.

Beat sugar and butter together till light and fluffy, add essence and condense milk and mix together well.  Add all remaining ingredients together and mix well to form a soft dough.  Roll into small balls and press down with a fork. 

Bake for 15 minutes or until lightly brown.

Butternut Rusk

375ml Mashed butternut

750ml Boiling water

5ml Cream of tarter

10ml Salt

40ml Baking powder

375ml Sugar

325g Butter / Margarine

3 large eggs

7x 250ml (1kg) Brown bread flour

Preheat oven to 180’c and prepare loaf tins baking tins

Makes about 6 dozen

Mix water, sugar, butter until sugar has dissolved, and allow cooling then adding eggs.  Sift flour, cream of tartar, salt and baking powder and add to egg mixture add the reaming flour in the sieve to resemble a runny mixture. Add butternut then pour into tins and bake for an hour.

Allow to cool before turning onto wire rack and cutting into thick slices.  Allow the rusk to dry out in a warmer drawer over night.

Tip: Cut slices with an electric knife. Allow the Rusk to dry out completely before cutting.

NEIMAN-MARCUS COOKIES

This was sent t me a while ago via email, so enjoy.

2 (500 ml) cups butter
680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda.
Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C
The above quantities make 112 cookies. Enjoy

Coconut Cookies

250g Butter
300g / 375ml Sugar
2 Large Eggs
4x 250ml Cake flour
20ml Baking Powder
2ml Salt
125ml Coconut
Cherries cut up

Pre-heat oven @ 180'c
Prepare baking sheets

Cream butter, sugar, add egg and beat well. 
Sift cake flour, baking powder and salt together add coconut and beat thoroughly. Roll out into a ball and press down with a fork and decorate with cherries.

Makes about 9 dozen.

Star Cookies

250ml Sugar
10ml Vanilla essence
10ml Baking powder
500g Cake Flour
250g Butter ( I use the cheap blossom lite brick)
10ml Oil
1 Egg
100's & 1000's and sugar

Pre-heat oven to 200'c
Prepare the baking tray.

Cream sugar, butter, oil, egg ,essence together until creamy, then add baking powder and flour.
Roll out onto a floured surface adn press out star shapes.
Mix sugar and 100's & 1000's in a plate.
Take each cookie and press into the suagr mixture.

Bake for 8-10 minutes.

Romany Creams

We had Pizza on Wednesday and hamburgers fro last night, but though I would put a few of my favourite cookie recipes on.



250g Butter
250ml Castor Sugar
625ml Coconut
500ml Cake Flour
50ml Cocoa
Pinch of salt
5ml Baking Powder
50g Melted Chocolate

Heat oven to 180'c.
Pre-pare a baking tray.

Beat butter till light and creamy add sugar bit by bit stirring continuously and add coconut and mix well
Sift flour,cocoa , baking powder and salt together mix and to butter mixture until a soft dough has been formed. 
Roll teaspoons of dough into a ball and press down with a fork.
Bake for 10 minutes and then allow to cool.

Paste together with melted chocolate.
Makes bout 28 cookies