Tag Archives: Sheet pan

Snowman Biscuits

19 Dec

P1040056

These biscuits are so easy to make, and undeniably cute and Christmassy. They’re great to make with little ones as they’re so simple, or if you want something lovely and Christmassy to serve up that everyone will love. They’re also really cheap so if you wanted to make them for a party or get-together you could make loads, and with minimal effort on your part – all you need is a reasonably steady hand to ice the faces!

Tip: this recipe does make quite a lot of biscuits (I got thirty), so if you only want a few then halve the recipe.

Makes: around thirty biscuits, as long as you roll them out quite thin (about a quarter of a centimetre).

Cost per biscuit: this depends on how many biscuits you make but if you made thirty it would work out as £0.10 per biscuit (price based on Tesco Value ingredients).

Ingredients:

  • 140g caster sugar
  • 250g butter
  • 300g plain flour
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 200g icing sugar
  • White marshmallows (I needed 2 bags of marshmallows to get enough white ones – you can eat all the pink ones whilst you decorate!)
  • Writing icing

Method:

1) Preheat the oven to 180C.

2) Cream together the butter and sugar.

P1040034

3) Beat in the egg and vanilla extract.

P1040035

4) Add the flour, and get your hands in to knead it into a dough.

P1040037

P1040040

5) Sprinkle flour over a clean work surface, and roll out the dough to about a quarter of a centimetre thick.

P1040042

6) Use a round cookie cutter to cut circles out of the dough, and place them on a baking tray lined with greaseproof paper. Roll out and repeat until all your dough is used up.

P1040043

7) Bake in the oven for around fifteen minutes, until golden.

P1040046

8) Leave on a wire rack until completely cool.

P1040048

9) Mix up the icing sugar with water, and ice the biscuits, sticking a white marshmallow onto each for the snowman’s heads.

P1040051

10) Use different colours of writing icing to ice faces, bow ties and buttons, and overload on Christmassy cuteness!

P1040064

Advertisements

Chocolate Dynamite

17 Dec

P1070119

The perfect Christmas gift for anyone with a sweet tooth, think Hotel Chocolat slab but on a student budget.

It isn’t the cheapest recipe in the world, but cut up into pieces and packaged nicely it would make lovely Christmas presents which would cost far less than anything equivalent from a shop! I haven’t done a cost or how many this serves because obviously the cost depends on which fillings you want to use, and in my family this would probably serve one! I would definitely recommend using Tesco Value chocolate for this though – it’s only 30p per 100g bar, and once you’ve melted it and covered it in fruit and nuts it tastes just as luxurious as a high-end chocolate bar.

For this recipe you can play around with the ingredients to your heart’s content and it will still taste amazing. Freeze dried raspberries, almonds, toasted pecans, and various other toppings can be used in this, either instead of, or as well as, the ingredients I’ve used. I used a mixture of dark and milk chocolate to stop it being too sweet but also good for people who don’t like dark chocolate, but obviously you can change that around with that as you wish. The white chocolate isn’t essential if you don’t like it, but it does give a lovely Christmassy touch.

Tip: if you don’t like, or are allergic to, nuts then obviously you’ll need to leave them out of this recipe, in which case I would recommend adding another fruit as well as the cranberries, such as freeze dried raspberries, and maybe adding an extra crunchie bar to give a little extra crunch.

Ingredients:

  • 600g milk/dark chocolate
  • 100g white chocolate
  • 4 crunchie bars
  • 25 pistachio nuts
  • 25g dried cranberries
  • 1 tsp popping candy

Method:

1) Break the milk/dark chocolate into pieces and melt in a bowl over a saucepan of simmering water.

P1070092

P1030964

2) Whilst the chocolate is melting cover a baking tray with clingfilm.

P1030971

3) Chop the crunchies into small pieces and add to the melted chocolate.

P1030970P1070099

4) Pour the chocolate mixture onto the baking tray, making sure to spread it reasonably evenly.

P1030974

5) Chop the pistachios and add evenly to the chocolate.

P1030962

P1030977

6) Add the dried cranberries and sprinkle popping candy over the top. If you wanted to, you could also make several small slabs instead of making one big one and breaking it into pieces.

P1030978P1070102

7) Melt the white chocolate and drizzle over the top. On my second attempt at this recipe I realised that it would probably work best to pipe the white chocolate on – I did this by putting it in a sandwich bag and cutting off the corner to make a small hole.

P1030994

P1070115

8) Put in the fridge to set. It should take a couple of hours to harden completely.

P1070121

9) If you’ve made a big slab chop into pieces and wrap up for presents in cellophane with ribbon, or just eat it!

P1040004

P1070124

Double Chocolate and Marshmallow Cookies

18 Nov

P1030934

These are quite possibly the best cookies I’ve ever eaten. They’re rich, decadent and gooey, and we ate half of them straight out the tray before they even made it onto a plate (hence why there aren’t so many in the final pictures!)

This recipe makes quite a lot of cookies so you could cut it in half if you just wanted to make a few, although personally I’d make them all because they’re so good you won’t want to stop eating them.

You can use mini marshmallows instead of normal ones if you can’t be bothered to chop them up, although normal marshmallows are cheaper and I prefer them because you can use bigger pieces.

Tip: white chocolate would be great in these cookies, and would look pretty awesome too. You could also try them with dark chocolate, although that might make them too rich for some tastes.

Makes: around fifteen large cookies, or more if you made them smaller.

Cost per cookie: this depends on how many cookies you make but if you made fifteen cookies it would work out as £0.19 per cookie (price based on Tesco Value ingredients).

Ingredients:

  • 400g caster sugar
  • 280g butter
  • 250g plain flour
  • 2 eggs
  • 65g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 200g milk chocolate
  • 100g marshmallows

Method

1) Preheat the oven to 180C.

2) Cream together the butter and sugar.

P1030925

3) Beat in the eggs and vanilla extract.

P1030927

4) Combine the flour, cocoa and bicarbonate of soda and fold into the mixture.

P1030928

P1030929

5) Break the chocolate into pieces and cut the marshmallows up (I cut each marshmallow into around 5 pieces, but you can do them bigger or smaller if you want to).

P1030930

P1030931

6) Stir the chocolate and marshmallows through the mixture, spreading them as evenly as you can.

P1030932

7) Spoon the mixture onto a baking tray, making sure the cookies are well spread out – mine weren’t spread out enough and turned into a giant cookie traybake. Use greaseproof paper if you had it as these are quite sticky and could be a little tricky to get off the tray otherwise!

P1030933

8) Bake in the oven for around 12-15 minutes, until the cookies are hard on top (the rest will harden up when they cool) and the marshmallow is starting to go golden. Try not to eat them all at once!

P1030938

Raspberry and White Chocolate Cookies

17 Aug

P1030600 - Copy

I have a real thing at the moment for cookies that are a bit more interesting than basic milk chocolate chips, so I was really pleased with how these turned out. I really like the added flavour that using whole raspberries, as opposed to freeze dried raspberry pieces, gives.

Tip: I used frozen raspberries because they’re much cheaper than fresh, but you can use either and it will work exactly the same. However, fresh raspberries will release a lot more juice into the mixture so if you find it gets too runny just add a little more flour.

Makes: around fifteen large cookies, or maybe a few more if you make them a bit smaller.

Cost per cookie: again, this depends on how many cookies you make but if you made fifteen cookies it would work out as £0.14 per cookie (price based on Tesco Value ingredients).

Ingredients:

  • 350g unsifted plain flour
  • 1 tsp bicarbonate of soda
  • 250g butter
  • 250g caster sugar
  • 2 eggs
  • 100g white chocolate
  • 75g raspberries

Method

1) Preheat the oven to 180C.

2) Cream the butter and sugar together, and then beat in the eggs.

P1030580 - Copy

3) Mix together the flour and bicarbonate of soda, and add to the mixture.

P1030583 - Copy

P1030584 - Copy

4) Break the chocolate into small pieces, and stir it evenly through the mixture.

P1030585 - Copy

P1030587 - Copy

5) Chop the raspberries into pieces and add them to the mixture as well, trying not to release too much juice.

P1030590 - Copy

6) Spoon the dough onto a greased baking tray and cook in the oven for around 12-15 minutes, until golden.

P1030591 - Copy

7) Try not to eat them all at once!

P1030601 - Copy

Rolo Cookies

25 Jun

P1030435

These are a delicious treat to make when you fancy something sweet, and they’re not too expensive to make either – far cheaper than buying a packet of fresh cookies in the supermarket!

I used a 50-50 mixture of rolos and milk chocolate in order to make the recipe cheaper, as the rolos are the most expensive part, but you could use just rolos if you wanted to make the cookies even tastier.

Tip: if you don’t have soft brown sugar it’s fine to just use caster sugar to replace it.

Makes: this entirely depends how big you make your cookies. I made mine huge, and I got eleven, but if you made them a bit smaller you could easily get 15+ cookies out of this mixture.

Cost per cookie: again, this depends how big you make them and so how many cookies you get out of the mixture. If you make fifteen cookies, that works out as 26p per cookie (price based on Tesco Value ingredients).

Ingredients:

  • 350g unsifted flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 225g butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 200g (4 packets) rolos
  • 200g milk chocolate

Method

1) Preheat the oven to 190C.

2) In a bowl combine the butter, caster sugar, brown sugar and vanilla extract until creamy. Beat in the eggs.

P1030416

3) In another bowl mix together the flour, bicarbonate of soda and salt. Gradually stir this into the butter, sugar and eggs mixture.

P1030417

4) Break the chocolate into little pieces and stir it into the mixture. Cut the rolos in half and add them too. If you keep them in the fridge first they’re easier to cut in half because the caramel won’t be runny.

P1030423

5) Split the mixture into cookie-sized amounts and place on a baking tray, making sure to space them well apart – further apart than mine in the picture if you’re making huge cookies too! Make sure to grease the baking tray, and if you have greaseproof paper use it, as the caramel in the rolos can make the cookies quite sticky and a little difficult to get off the tray.

P1030427

6) Bake in the oven for 9-11 minutes, or until golden.

P1030428

7) Leave the cookies on the baking tray until completely cool before removing. If, like mine, your cookies have turned into cookie traybake then cut them apart whilst they’re still warm, but leave to harden on the tray.

P1030439

8) Try not to eat all of them in one go!

%d bloggers like this: