To the above (She said simple) Cloves and whatnot do not constitute as BASIC ingredients!
http://www.bbc.co.uk/dna/h2g2/A765948
Her are a bun ch of really easy recipies that are easy enough for children.
I hope this helps!
:)Do you have a really easy biscuit/cookie recipe?
Nestle tollhouse tube of cookie dough
These are so unbelievably yummy! I made a GIANT batch of about 60 and they lasted half an hour at work.
Also, they have a lovely spicy treacly flavour that is really Christmas-y
Merry baking!
Ginger and Spice Cookies
INGREDIENTS
500 g sifted plain flour
3 g baking soda/powder
1 g ground ginger
3 g ground cinnamon
3 g ground cloves
3 g salt
2 eggs
120 ml treacle
250 g white sugar
225 g unsalted butter
5 ml vanilla extract
DIRECTIONS
Preheat oven to 175 degrees C.
Cream the butter with the sugar until light and fluffy. Stir in molasses and eggs. Stir in vanilla. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Gradually stir into the butter mixture. Lightly cover a piece of wax paper with sugar. Drop tablespoon-sized pieces of dough onto paper and coat with sugar.
Bake 14 to 15 minutes in the preheated oven, or until golden brown. Let cool on wire racks.
Chocolate Peanut Butter Drops
2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cocoa
2 1/2 cup quick oats
1/2 cup peanut butter
1/2 tablespoon vanilla extract
Directions
1. Combine sugar, milk, butter, and cocoa in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Cook for two more minutes stirring constantly and then remove the pan from the heat.
2. Stir in the peanut butter and vanilla, then the oats.
3. Let cool for several minutes and then drop spoonfuls onto waxed paper. Let the cookies cool completely before removing them from the waxed paper.
All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix
1.Preheat oven to 350潞 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2.Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.
Flavor Variations:
鈥hocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.
鈥pice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
鈥eanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.
This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it鈥檚 like a linzer tart. You can add nuts, chips, candy bars cut up鈥?it鈥檚 really versatile.
Cherry Cordial Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, divided (do not use vegetable oil spread)
1 3/4 cups all-purpose flour
1 package (9 ounces) golden yellow cake mix
1/2 teaspoon almond extract
20 maraschino cherries, drained and patted dry
4 squares (1 ounce each) semi-sweet chocolate for baking
1/2 cup almonds, finely chopped
Directions:
1.Preheat oven to 350掳F. In Small Batter Bowl, microwave 1 stick of the butter on HIGH 45 seconds or until melted. Slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Let butter stand 2-3 minutes or until softened. Combine flour and cake mix in Classic Batter Bowl; mix well.
2.Using Stainless Steel Whisk, whisk butter until smooth and free of lumps; add almond extract. Pour butter, all at once, into dry ingredients. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.)
3.Fill Cookie Press, fitted with #5 disk, with dough. Press dough onto flat Baking Stone, 1 inch apart. Slice cherries in half; press one half onto center of each cookie.
4.Bake 15-17 minutes or until very light golden brown. Cool 3 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
5.Microwave chocolate in Small Micro-Cooker庐, uncovered, on HIGH 1 minute or until melted and smooth; drizzle over cookies. Sprinkle almonds over cookies.
Yield: about 4 dozen cookies
Cook鈥檚 Tips: If you have only one baking stone, press the second batch of cookies onto Parchment Paper, cut to the size of the baking stone. As you remove one batch of cookies from the oven, unbaked cookies can be quickly placed onto the baking stone and into the oven. This will save time as well as clean-up.
Whoopee Pie- this is from Food TV's 12 days of cookies (day 7)
A seriously fun cookie to make, eat and say--add this bake-sale classic to your holiday repertoire.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 18 whoopee pies
Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoon baking powder
3/4 teaspoon fine salt
18 large marshmallows (not minis)
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
Store in tightly sealed container for up to 1 week.
yes I have a great one, very easy to make and taste yummy.
melt 4oz of butter,In another bowl put in 4.5oz porrage oats and 3oz demerara sugar, mix well with the melted butter spread on a tray and cook for15 Minuit's at 180 c they are lovely every one I know likes them
good luck
Nutty Biscuits
飩?225g (8 oz) butter, softened
飩?325g (12 oz) caster sugar
飩?1 egg
飩?1 teasp. vanilla essence
飩?250g (9 oz) plain flour
飩?1 teasp. bread soda
飩?1 teasp. baking powder
飩?100g (4 oz) nuts, chopped
To Cook: Set oven at Gas Mark 4, 180掳C (350掳F). Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts.
Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them. Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.
buy a packet of biscuits
I have a web site called Cheap and Easy Recipes and I feature this recipe as it is so reliable: http://www.cheap-and-easy-recipes.com/individual-recipes/kwiksy-mixy-biscuits.htm
No comments:
Post a Comment