Super Simple Gingersnaps

When it comes to tea dunking, you can’t get much better than a gingersnap.

My sister and I have been making gingersnaps since we were very small. It’s been years since we last attempted them as we are more likely to whip up a batch of cookies now, but this weekend the mood for ginger struck and we pulled out our kiddie cookbook. Sure, the instructions are incredibly basic (it specifics that you need an oven) but the gingersnaps are delicious, and it’s a recipe that kids can join in with.

These are really quick, really easy and absolutely perfect with your Sunday afternoon cup of tea.

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YOU WILL NEED:

  • 100g butter
  • 100g light brown sugar
  • 100g golden syrup
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon of ground ginger

TO MAKE:

Preheat the oven to 160C (fan).

Melt together the butter, sugar and golden syrup. Leave to cool for 5 minutes.

Sift the flour, bicarbonate of soda and ginger into the mixture and combine until it forms a smooth, soft dough.

Take a teaspoon of the mixture and roll into a small ball to form the biscuits, you should make around 25.

Bake for 8-10 minutes until the tops have cracked and are just starting to brown (our oven was too high so the tops didn’t crack..!) Enjoy!

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Healthy Chocolate and Almond Spiced Cookies

Since working in an office, I have become much more interested in what I’m eating.

I’ve never eaten particularly badly, but I would always eat what I wanted without giving anything a second thought. It turns out that attitude doesn’t cut it in an office. When you’re sat at a desk all day, burning those calories is so much tougher. And therefore, I have entered the wonderful world of healthy snacking (and it really is a whole world of deliciousness).

While I usually make a beeline for WH Smith’s ‘nutritional snacks’ stand, these cookies are one of my first homemade efforts. They aren’t the sugar explosion you expect when you bite into a cookie, but that is part of their charm. You can eat them all day and not feel sick! The banana really sweetens them, and the spices make your entire house smell incredible while they’re in the oven. I followed this recipe – they are so easy to make and turned out really well.

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YOU WILL NEED:

  • 2 cups ground almonds
  • 2 heaped tbsp coconut oil
  • 9 small squares dark chocolate
  • 1 1/2 tbsp maple syrup
  • 1 small banana
  • 1 tbsp almond butter
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger, nutmeg, salt and baking powder

TO MAKE:

Preheat the oven to 170C. Mash the banana together with the chocolate.

Heat the coconut oil on a low heat. Add the syrup, spices and salt and stir until combined.

Mix the ground almonds, baking powder and almond butter together with the banana and chocolate. Add the melted ingredients and stir until combined.

On a tray, take a tablespoon amount of mixture and press down to form a cookie. Bake for 10-15 mins and enjoy!

Gooey Chocolate Chip Cookies

As the winter nights are drawing in, am I the only one who has started craving comfort food? There is nothing better than a plate of these deliciously gooey cookies by the fire with a hot drink on a Sunday evening and they are super simple to make.

As always when my sister and I suddenly feel the need to bake, we turn to the trusty Hummingbird Bakery Cookbook. It has so many of our favourite bakes in it, from red velvet cupcakes to sugar cookies and chocolate brownies. These chocolate chip cookies are no exception, although we like to use chunks of chocolate instead of actual chocolate chips and we use white and milk to make them a bit more interesting. We also halved the recipe from 24 cookies to 12, because who needs 24 cookies for a quiet Sunday?!

THE HUMMINGBIRD BAKERY CHOCOLATE CHIP COOKIES

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Makes: 12 cookies. Baking time: 10-15 minutes. 

YOU WILL NEED:

  • 112g salted butter, at room temperature
  • 175g soft light brown sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 200g plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 100g of white and milk, roughly chopped
  • 2 baking trays, lined with greaseproof paper

TO MAKE:

Preheat the oven to 170C (325F) Gas 3.

Put the butter and sugar in a freestanding electric mixer with paddle attachment (or use an electric whisk) and cream until light and fluffy. Add the egg and mix well. Turn the mixer to a slow speed to add the vanilla extract.

Add the flour and bicarbonate of soda and mix until a smooth dough as formed. Stir in the chopped chocolate until evenly dispersed.

Arrange 6 equal amounts of cookie dough onto each tray and make sure there is enough room for them to spread (because they will!). Bake for about 10 minutes, or until the edges are golden brown and the cookies are quite flat.

Leave the cookies to cool before turning out onto a wire cooling rack to cool completely. If you can’t wait, the cookies are absolutely delicious warm with the chocolate still slightly melted!

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