MY ALL TIME FAVOURITE COOKIES

COOKIES

250 butter

250 sugar

2 large eggs

450 plain flour sifted with 2 tsp baking powder ( can be used self raising flour)

1 tsp vanilla

Oven 180c

Cream filling

75 g butter

200 g icing sugar

1/4 tsp vanilla essence


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Then add the flour. It should be a soft dough not a runny or dry and crumbly. If the eggs are small add three eggs. 

Make in to balls with hands into desired size. you can make about 30 medium size cookies.

Arrange in a  lined baking tray 2 inches  apart. Bake until edges about to set ang golden colour about 25-30 mts. Leave on the tray until cool.

You can add 120g dark, white or milk chocolate pieces for chocolate chip cookies.

For cream filled cookies spread with the cream filling when they are completely cool.

To make the cream filling cream the butter and then add the icing sugar and vanilla. If the icing is dry add a couple of drops of water.

Cake baking secrets

Cake baking secrets

BANANA BREAD

 

We love banana bread. I love making quick banana bread for Sunday Breakfast/ Morning tea.!!! Aroma of freshly baked banana bread is irresistible..!! This is one of my favourite breakfast banana bread versions.




Oven 180c

3 eggs
1 cup sugar
2 1/4 cups self raising wholemeal flour.
1/3 cup canola oil

1/3 cup linseed meal

1 cup of mashed banana (two large or 3 small bananas)
1/4 tsp powdered cinnamon
1tbs. golden syrup
pinch of salt
1/4 cups pecan nuts or walnuts

 

Beat the eggs and pinch of salt with hand held whisk until light and airy. Add the sugar and keep on whiking. Mix through golden syrup. Then add oil and whisk it thoroughly.


 

Finally fold  the linseed meal, cinnamon and flour.
pour it into a it in to 23-25 cm/ 9-10 inch pan. Bake about 45 -50mts. or until skewer comes out clean.

Let it cool in the tray and cut and serve with butter. Yummy...!!!!

RED VELVET CAKE

My Fantasy with Red Velvet.., but I was always concerned with the amount of red food coloring in the cake. So  tried to colour with beetroot and raspberry extract, and this is what I got..!!

Ingredients

250 g. butter
1 1/2 cups sugar
2 1/4 cups plain flour
1/4 cup cocoa
2 tsp baking powder
3 eggs
1tsp. white vinegar
1tsp vanilla
1 cup sour cream
pinch salt

Beetroot and raspberry extract enough to colour (I pureed one small beetroot and handful of raspberries in the blender)

Preheat oven to 350/180. 

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat  vinegar and vanilla. Add the beetroot and raspberry extract to the desired colour. I pushed it through a fine sieve. Sift  flour, cocoa, baking soda and salt, add to creamed mixture alternately with sour cream, beating well after each addition. Pour it into a one 23-25cm /9-10 inch baking tray or divided in between two trays. Bake 25-30 mts for two trays or 45-50 mts if using one baking tray until skewer comes out clean. Leave it until cool.  

For the filling I used white chocolate icing instead of traditional filling or cream cheese frosting..!!


White chocolate icing.

200 g butter
375 g. icing sugar
100 white chocolate

Beat the butter until fluffy and add the icing sugar gradually. Melt the chocolate and add to the icing mixture gradually.

WHOLE MEAL FLOUR BROWNIES

125 g butter

11/2 cups caster sugar

11/2 cups whole meal self raising flour
1/2  cup cocoa
1 cup chocolate bits
2 eggs
1 tsp. vanilla

Oven 170c

Melt the butter stir in sugar vanilla. 
Add  the eggs and whisk well. 
Make sure butter is cool before adding the eggs. 
Sift the flour with cocoa and fold it into the mixture. 
Finally stir the chocolate bits.
Pour it into a brownie pan and bake about 30-40 mts. or until skewer comes out clean.