Easter CookiesPosted on: 25 March 2008 by Gareth Hargreaves
There’s nothing more appealing than the smell of freshly baked biscuits coming out of the oven, especially on Easter morning.
Four indulgent chocolate cookies recipes, perfect for Easter - one of which is a refrigerator 'log' which can be made three weeks in advance.
Chocolate Chip Slab Cookies
Makes 12-18 large squares
- 220g (7¾oz) butter, softened
- 200g (&oz) brown sugar
- 1 tsp vanilla extract
- 300g (10½oz) plain flour
- 200g (7oz) plain or milk chocolate chips or plain or milk chocolate, chopped into chunks
- Preheat the oven to 180˚C/350˚F/ Gas mark 4. Lightly grease a 38 x 25-in (15 x 10-in) baking tin.
- Beat the butter and sugar using an electric mixer until light and fluffy, about 5 minutes (the secret!). Beat in the vanilla extract. Stir in the flour and chocolate chips. Pat the dough into the prepared baking tray.
- Bake for 25-28 minutes, until the edges are slightly crispy. Allow to cool before slicing into squares.
Chocolate Peanut Butter Pinwheels
A family recipe.
- 125g (4½oz) butter
- 220g (7¾oz) caster sugar
- 125g (4½oz) smooth peanut butter
- 1 egg, lightly beaten
- 2 Tbsp milk
- 275g (9¾oz) plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 175g (6oz) plain chocolate, broken
- 1 tsp butter
- Combine the butter, sugar and peanut butter in a large mixing bowl and beat with an elctric whisk until smooth and creamy. Add the egg and milk and beat until smooth. In a separate bowl sift the flour, salt and bicarbonate of soda together. Add to the butter mixtre and, using a wooden spoon, stir until just combined. Cover and refrigerate for 1 hour.
- Combine the chocolate and 1 tsp butter in a saucepan over low heat and stir until melted. Set aside. Divide the dough into two equal parts and shape into balls. Flour a work surface and roll one ball into a 24 x 30-cm (9½ x 12-in) rectangle, 5mm (1½in) thick. Spread half of the chocolate mixture over the rectangle. Starting at a narrow end, carefully roll up the dough to the other end. Continue with the other roll. Place both rolls, seam-side down, on a parchment-lined baking sheet and chill for 20 minutes.
- Preheat the oven to 200˚C/400˚F/ Gas mark 6.
- Transfer the rolls to a floured surface and slice into 1 –cm (½-in) wide cookies. Place on parchment-lined baking sheets and bake for 8-10 minutes, until set and slightly golden. Allow to cool for 5 minutes on the baking sheets then transfer to wire racks and allow to cool completely.
White Chocolate And Macadamia Cookies
This is one of the most ultimate cookie combinations ever.
- 125g (4½oz) butter, softened
- 225g (8oz) soft brown sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 225g (8oz) plain flour
- ½ tsp baking powder
- 1 pinch salt
- 200g (7oz) white chocolate chunks or chip
- 150g (5½oz) macadamia nuts, roughly chopped
Preheat the oven to 180˚C/350˚F Gas mark 4. Line a baking sheet with baking parchment.
Beat the butter and sugar together in a large bowl until pale and creamy. Add the egg and vanilla extract and stir to combine. Combine the flour, baking powder and salt together in a separate bowl and stir into the butter mixture until just combined. Fold through the chocolate chunks and macadamia nuts.
Place heaped tablespoons of the mixture on to the prepared baking sheet, leaving a little space between them to allow for spreading.
- Bake for 15-20 minutes, or until lightly golden.
- Allow to cool on the sheets for 5 minutes then transfer to a wire rack and allow to cool completely.
This chocolate and biscuit mixture in the shape of a salami makes a great gift. Slice it thinly and serve with coffee.
Makes 1 log
- 250g (90z) plain digestive biscuits
- 200g (7oz) roasted Brazil nuts
- 200g (7oz) continental plain
- Chocolate (70% cocoa solids)
- 175g (6oz) butter
- Grated rind 1 orange
- 1 Tbsp Cointreau or brandy
- In a food processor finely grind the biscuits. Add the Brazil nuts and pulse three or four times until chopped but still chunky.
- In a small saucepan heat the chocolate and butter until just melted. Remove from the heat and stir in the orange rind and cointreau or brandy. Stir into the biscuit mixture until well combined. Put in the fridge for about 2 hours, or until cool and beginning to set.
- Lay a large piece of baking parchment (about 45cm/ 18in long) out on a flat surface. Using hands, tip the mixture onto the paper and manipulate into a sausage shape about 30cm (12in) long and 4-5cm (1½in-2in) in diameter.
- Roll tightly, securing the ends, and refrigerate overnight or until set. Remove from the fridge 45 minutes to 1 hour before slicing and serving.
- This can be kept in the fridge for up to 3 weeks.
These recipes are taken from Cookies! by Lindsay Cuthbert and Pippa Cameron Wilson. With these delicious recipes, the pair share their expertise and show how easy, yet impressive, making cookies can be.
Containing over 80 recipes, there’s a cookie to suit every taste and occasion.
From no-cook biscuits to more intricate creations. Cookies! costs £9.99 from all good bookshops.
Alternatively you can purchase it online from Amazon for £5.99.
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