Mix - Chill - bake - enjoyIngredients:
Method:
Option 1 - Bake then.
Why so chill? Chilling is what really gives that caramel look and texture with still having the outer crispy crunchy that we look for in these classic cookies. Enjoy! Xo
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This loaf does bake for almost an hour but mixing it up takes no time. You just have to watch it rise and enjoy. I am not a huge fan of glazes heavy with powdered sugar so I opted for one with more flavour made up of fresh lemon and oranges juiced. I have made this in all the cafes I have worked in and it does not seem to be on the shelf long...But sharing is up to you. Ingredients:
Glaze
Method:
For the glaze
Tips:
Enjoy Xo
The oatmeal cookie has always been my favourite, secretly that is. Mainly because a cookie with raisins never gets to be the MVP of the cookie world. That is unless you try to spin it as a breakfast option. After 3-4 days a lot of butter and 2-3 bags of 1Kg oats I think I finally have a recipe that is now my go-to. I went through many recipes while trying to come up with my idea of the perfect oatmeal and raisin cookie. Some equal parts oat to flour and some not even at all, some with large oats some with smaller, some with butter some with margarine also some with white sugar and some without. In the end, for the recipe, I stuck with classic ingredients but did half the amount of white sugar. I find in a lot of recipes this can be done but never has it worked so well in cookies. Ingredients:
Method
Tips
I hope you get the desired result without having to have 4-5 dozen "practice" cookies.... They will all go to a good home or a strong coffee. (This recipe is adapted from Jamie Olivers Bad-ass brownies which I will link below. However when I went to make them we did not have nuts in the house so these happened.
Ingredients:
For the Icing:
Enjoy Xo! |
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