Oaty Apple Cookies

I feel I should start this entry with a fat apology. I think it’s safe to say I’ve hit my first blogger’s block, although it’s not just the writing but the cooking too. Recently I’ve started a new job alongside my current one, which means I have practically no time to indulge in adventurous cooking or baking. A few days ago though I was reading a new entry by the Traveller’s Lunchbox blog and noticed a tempting cookie recipe. I thought about how much work I had to do and sadly left it alone. Last night however, after getting home from my second job, I decided I didn’t want to go back to work yet again and so began a soothing session in the kitchen. Tiredly I roamed around gathering bowls, spoons and scales, but as I laid my equipment out, a happy serenity floated over me. Tired I might be, but I’ve really missed baking; the weighing out of raw ingredients, the relaxed combining of everything into luxurious dough, filling the kitchen with a deliciously sweet aroma. How can one feel down with the scent of warm cinnamon and apples permeating through all the rooms of the house?

Thank you Miss Designer for seeing how I am and reminding me of my neglect of my poor blog. Hopefully as I adjust to new work hours, I will make time for more cooking and baking sessions, because like baking I’ve missed writing on my blog too!

Below is a cookie recipe adapted from and inspired by a recipe shared by the Traveller’s Lunchbox.  I decided to go for a fruitier option with oats instead of chocolate. After Easter, I find the joys of chocolate have left me somewhat and I welcome treats which omit it completely.

Soft Cinnamon, Oats and Apple Cookies

(Makes 8 large cookies)

Ingredients:

• 5.5oz/160g Plain flour
• ½ tsp Baking powder
• ¼ tsp Bicarbonate of soda
• 1 large Egg
• 4oz/100g Butter, melted
• 2.5oz/75g Brown Sugar
• 2.5oz/75g Granulated sugar
• 1 Tbsp (15ml) vegetable oil
• 1oz/25g Porridge oats
• 1oz/25g Mixed Fruit
• 1 Apple, cubed (5mm) – about 4.5oz/125g prepared weight

Method:

1. Preheat Oven to GM6/200C/400F
2. Coat the apples in 1Tbsp of the white sugar and place in the oven to dry out for about 15-20 minutes – checking occasionally.
3. Mix together the flour, oats, baking powder and bicarbonate of soda and set aside.
4. Add to the melted butter the oil and mix well. Add the sugar and eggs and whisk until smooth.
5. Fold in the flour mixture until evenly mixed then add the mixed fruit and apples and mix until evenly distributed. 
6. Chill the mixture for 5-10 minutes until firm enough to roll into 8 golf ball sized pieces, then put on a tray and freeze for at least 30 minutes.
7. Preheat the oven to GM6/200C/400F and lay about 4 balls of dough to a tray, spaced at least 5cm/2inches apart. Bake for 10 minutes then reduce the oven temperature to GM3/160C/325F and bake a further 10-15 minutes until the edges are golden. Switch the oven off and leave the cookies to cool on the sheet before moving to a wire rack. I left my cookies to set in the oven for about 5 minutes before removing to cool completely.

Cookies and milk go together like...

So lately I've been going through a bit of a nibbling phase, roaming around my house trying to find something to graze on, except... grazing is pretty hard to do when there's no food in the house. Two weeks ago is when I thought I needed to go food shopping, one week ago I thought I seriously need to buy food and today? I still had no food. What's a sick girl to do? Too ill to buy food, too peckish to sit at home without restlessly roaming the house, all that I found were sultanas which were kind of nibble food, porridge oats which are definitely not nibble food and a sealed block of chocolate I feel too guilty about breaking into since it was bought for baking.

Tired though I was, baking was my only option to stop myself going mad, so I stayed in the kitchen thinking about what I could do to fix this dire situation I was in. Flapjacks were considered, but with my sore throat, I didn’t think they were going to go down too well, cakes were another option, but then again they just didn’t seem to fit the bill for once… My mind drifted to the chewy cookies I made recently and I realised I haven’t just been craving nibbles; I was craving chewy cookies! Being house bound, I wanted less sweetness and more wholesome cookies so opted to tweak the basic recipe to yield chewy oat cookies, sweetened by sultanas and chocolate chunks. The result was just what I was hoping for – a cookie full goodness, not overly sweet and satisfied my bad case of the munchies.

Chewy Fruit and Oats Cookie
(Makes 24 small)

Ingredients:

• 150g Plain Flour
• ¼ tsp Bicarbonate of Soda
• 90g Butter/Margerine
• 50g Dark Brown Muscovado Sugar
• 100g Granulated White Sugar
• 1 Large Egg
• 25g Mixed Fruit/Sultanas
• 50g Dark Chocolate, chopped
• 100g Oats, lightly toasted (optional)

Method:

1. Place the butter in a large pan and melt over a low heat. Meanwhile mix the flour, oats and bicarbonate of soda together well. Set the butter aside to cool slightly.
2. Beat the sugar into the butter followed by the egg.
3. Stir in the flour mix until well incorporated, then fold in the chocolate and fruit.
4. Level the mixture then cover with cling film and refrigerate for at least 30 minutes.
5. Pre-heat the oven to GM5/190C/375F
6. Drop teaspoon sized balls onto a baking sheet (I put about 8 on a small tray well spaced) and flatten.
7. Bake for 10-12 minutes or until the edges have just about turned golden. They'll continue to cook on the tray for 1 minute then cool on a wire rack.

Chewy Triple Chocolate Almond Cookies

What is it about cookies and biscuits that is just so moorish?  Especially when it's not quite cheery enough to ponder outside unless absolutely necessary. One cold weekend I found my mind drifting to the kitchen; it is the natural place to drift to when the house feels empty and cold.  A rummage through the treasure trove and I have myself a promising start for a cheerful batch of cookies.  The night will be filled with dancing, but in the meantime I can bake.

I found this basic recipe on the endless resource pool that is Google in my first year of university, and now lovingly return to it with some modifications.  Scooping out chunks of cookie dough is just so satisfying, feeling the mixture stickily mould in my hands into balls of scrumptious goodness.  After affectionately flattening the discs, they spent a short time basking in the oven to come out as large discs of chewy heaven.  The house is now a warm, glowing haven filled with the sweet scent of chocolate and warm thoughts...

Chewy Triple Chocolate Almond Cookies
(Makes about 20)

Ingredients:
325g Plain Flour
1/2 tsp Bicarbonate of Soda
175g Butter/Margarine
100g Dark Muscovado Sugar
200g Granulated Sugar
1 Large Egg
1 Egg Yolk
100g Whole Almonds, chopped
50g Dark Chocolate Chips
50g White Chocolate Chunks
Method:

1. Place the butter in a large pan and melt over a low heat. Meanwhile mix the flour and bicarbonate of soda together well.  Set the butter aside to cool slightly.
2. Beat the sugar into the butter followed by the egg and egg yolk.
3. Stir in the flour mix until well incorporated, then fold in the chocolate and almonds.
4. Level the mixture then cover with cling film and refrigerate for at least 30 minutes.
5. Pre-heat the oven to GM5/190C/375F
6. Drop walnut sized balls onto a baking sheet (I put about 8 on a small tray well spaced) and flatten.
7. Bake for 10-12 minutes or until the edges have just about turned golden.  They'll continue to cook on the tray for 1 minute, then cool on a wire rack.

Mmmm, cupcakes

Wow, it really feels like it's been a while since I updated this blog.  On the bright side though, it must mean I am actually becoming busier and my blog addiction is subsiding somewhat... but on second thoughts, I'm completely happy to be blogging again so maybe it hasn't subsided that much!  Over the last week, it seems as if I have been baking every day in one form or another.  Gingerbread men were cut, cupcakes for picnics and birthdays were whipped up, shortbread ducks and stars were created and a frugal hotpot made from the contents of my magical fridge which still does not look as if it is emptying any time soon.

I have not been the most organised of humans this week, so I thought it would be safer to stay indoors as much as possible to minimise being a danger to myself.  I felt it was going to be one of these weeks.  So far I had managed to mistake a friend coming over on Monday when it was actually Tuesday,  triple-booked myself on said Tuesday, having to reveal my embarrassing blunder to get myself out of two appointments and proceeding to cook an awful lunch for a friend who I was meant to have met Tuesday but postponed until Wednesday...  And today I had an enjoyable walk into town (so far so good...) to the Gloucester Green food market with my friend.   This was my first trek to the market in what feels like months (and it probably was) and I was greeted by a beautifully colourful sight.  Casually sitting on the tables were summer squashes, and other modest vegetables but the fruit stand was a glory to look at: mounds of rosy cheeked apricots, succulent plums, peaches and nectarines, towering punnets of cheap cherries, raspberries and blueberries.  I was also excited to see raw beetroot, which I was inspired to give a go by Designer from our weekend together.  Whilst queueing,  I managed to lose a £2 coin which was upsetting and hit by a sudden downpour of water which has somehow collected in the tent top.  I was rather fuddled by this as I had not realised it had rained today, but it was still sunny when we left the market, so we had time for tea in a Coffee Republic and proceeded to miss the dry spell and got poured on as we ran to Waterstones for shelter.  Quite a feat considering I was lugging an impressively heavy food laden backpack and my friend a bag of delicate soft fruits!  A leisurely read of the River Cottage Preserves Handbook later and a tentative glance outside the second storey window, and we were ready to brave the walk back home which promptly led to a blister forming which became ripped and painful, successfully rendering myself incapable of dancing tonight.  Every cloud has a silver lining though, we ended up curling up to watch Singing in the Rain instead which I had forgotten how much I had loved.  So it looks like my week of bad luck hasn't run dry yet, let's hope tomorrow will be better!

I do like to digress, but back on topic, below are two recipes for mocha cupcakes and shortbread.  I missed my friend's birthday over the month of July due to caring for my mum so I made him a very belated mocha cupcake and mini duckie shortbread instead.  The Shortbread recipe was based on a Delia Smith Recipe which can be found on her website - I just replaced the cornmeal with rice flour as I found cornmeal weirdly chewy the last time I used it.  I love all kinds of shortbread but my favourite are the thin and crispy ones which make me feel more saintly until I realise I have just eaten the whole batch.  The mocha cupcakes I kind of made up on the spot using basic cupcake knowledge.  I wanted to use coffee, so increased the flour to 125g from 100g, but added the standard 25g cocoa.  I used about 2 Tablespoons of hot coffee in the end, so wasn't quite sure how they were going to turn out!  After a 15 minute wait of suspense, the cupcakes came out wonderfully moist and soft.  I really recommend them if you're a coffee lover. With that I leave you and hopefully I'll make it to update again soon still in one piece!

Mocha-Choca Cupcakes
(Makes 16-18)

Ingredients:

• 100g Margarine
• 125g Self-raising flour
• 25g Cocoa
• 2Tbsp Very Strong coffee
   - I made mine with 3tsp coffee granules in 4Tbsp hot water
• 2 Eggs
• 45g Dark eating chocolate 
• 15g Butter
• 80g Icing sugar

Method:

1. Pre-heat the oven to gas mark 4/180C/350F Cream the margarine and sugar together until light and fluffy
2. Gradually whisk in the eggs
3. Carefully and gradually whisk in the coffee - don't worry if it curdles a bit - just add some flour
4. Mix together the flour and cocoa, then fold into the mixture until just incorporated
5. Spoon teaspoon mixtures into cupcake cases until 3/4 full
6. Bake for 15-20 minutes until risen and the sponge bounces back when lightly pressed.
7. Leave to cool and make the chocolate icing
8. Melt the butter and chocolate together over a double boiler or carefully in the microwave.
9. Stir in the icing sugar and add enough coffee (preferably hot) to make the icing either spreadable or piping consistency.
10. Pipe or spread onto the cool cakes and leave to set.  Before it sets, I added some white chocolate stars to the frosting.   

NB: With the chocolate icing, I only made enough for about nine of my cakes as I: i) prefer some un-iced and ii) only wanted to ice a few for my friend's birthday presentation.  Just double the recipe (chocolate, icing and butter) to cover all the cakes.  If you are spreading, you'll probably have enough with just the half recipe.  I use cheap dark chocolate for this as I still get a glossy frosting and the sugar content works better than expensive dark chocolate which tend to be more bitter.

Shortbread Thins

(Makes about 2 trays worth)

Ingredients:

• 40g Rice Flour
• 75g Plain Flour
• 40g Caster sugar
• 75g Margarine or Butter
    - I used half of margarine and butter

Method:

1. Pre-heat Oven to gas mark 2/150C/300F
2. Cream the butter and sugar together until light
3. Add the flour and rice flour, mixing to form crumbs.  Push the mixture together with the wooden spoon or your hands until it resembles a crumbly ball of dough.  
4. Roll out thinly - about 3mm and cut out shapes with a cutter
5. Place on a non-stick/greased baking sheet and bake for 15-20 minutes until just golden.