Gluten Free Ground Almond Chocolate Chip Cookies – Miss Muffin Made These Marvellous Morsels.

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Look at this wonderful photo, Miss Muffin (nearly 12yrs) took it. She has a keen interest in photography and has a far better eye than me. She is also coming along nicely with her kitchen skills and is still making the odd meal. She doesn’t want me to blog every one so I have respected that. These cookies need a mention though, these were so good that I could have eaten far too many. That is not like me, I am not a food binger. I had to get Mr Muffin to hide them from me as they were part of my baking for his work along with the Cherry Turnovers. You have been warned.

The original recipe can be found on Wellness Mamma.

Gluten Free Ground Almond Chocolate Chip Cookies- Muffinmum.com

  • Servings: around 16 cookies
  • Print

2 cups ground almond

1/4 cup castor sugar

1/2 tsp baking soda

Pinch of salt

1/2  cup/115g of melted butter (can use the same amount of melted coconut oil)

1 large egg lightly whisked

1 cup dark chocolate chips (we used Whittaker’s 70% Dark Ghana)

Heat oven to 180c.

Line 2 cookie sheets with grease proof paper.

Mix ground almonds, castor sugar, baking soda and pinch of salt.

Add melted butter and stir until it forms a dough.

Then add egg and stir in, should become slacker.

Stir in chocolate chips until well mixed.

Make into balls that are roughly tablespoon size,

Place on prepared cookie sheet leaving a space of roughly 4cm.

Bake until tops are lightly browned.

Remove from oven and leave on the sheet to cool enough to touch.

When cool remove to a wire rack.

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Spiced Jumbles iced with royal icing, coloured in with our new edible pens

On our recent trip to Canada I found edible pens in Walmart and brought a pack of the bold coloured ones home with me. they don’t get the best reviews online but I thought they worked pretty well, they are basically felt tip pens.
Me and Miss put them to good use on some spiced jumble cookies. We made royal icing and then let dry for the minimum amount of time as were were a little excited. 
The cookies were to take on our visit to see 2 week old puppies. The cookies looked great and very much decorated by an eight year old. The icing is not perfect due to both of our impatience and they tasted really good. In fact during the snow storm, they all vanished.
 
Spiced Jumbles – from Biscuits and Slice Bible (Penguin)
1 cup (225grms) softened butter
1 cup white sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground ginger
1 egg, beaten
3 cups of plain flower
 
Preheat oven to 180c
Cream butter and sugar until light and fluffy
Add spices, then beat in egg
Add flour a cup at a time to form a soft dough
Add more flour if necessary
Roll out on lightly floured surface to 5mm thick
Cut into desired shapes
Bake on ungreased tray for 12-15 mins
 
Royal icing- from Ladies, A Plate by Alexa Johnston
1 egg white
1 cup icing sugar
1/2 tsp lemon juice
Beat egg white with a fork until fluffy but still slightly liquid
Mix in sifted icing sugar a little at a time until you have a smooth icing (I used closer to 2 cups)
Add a squeeze of lemon juice
Keep the bowl covered with a damp cloth
 
Ok, here is a puppy photo or two!
 
 
 

Cornflake Chocolate Chip Cookies

love this website

Ingredients

  • 125g butter, chopped, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 1/4 cups self-raising flour, sifted
  • 1 tablespoon milk
  • 1 1/2 cups cornflakes
  • 2/3 cup milk choc bits

Method

  1. Preheat oven to 180°C. Line a large, flat baking tray with
    Bakeliner.
  2. Using an electric mixer, cream butter, sugar and vanilla in a bowl until pale and creamy. Add flour. Mix on low speed until just combined. Add milk. Stir until dough comes together. Using a wooden spoon, stir in cornflakes and choc bits.
  3. Roll tablespoonfuls of mixture into balls. Place on Mackies Nonstick Bakeliner, allowing enough room for spreading. Flatten balls slightly with a spatula.
  4. Bake cookies for 10 to 12 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining cookie mixture.

Snickerdoodles

Oh gosh,blimey. How do I not have this recipe on here?
These cookies are so fun to make with kids and this recipe is dairy free.

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At last….. A good Afghan recipe

 Originally from-

http://www.nzwomansweekly.co.nz
200g butter, softened
1/2 cup caster sugar
1 1/4 cups flour
2 tbsp cocoa powder
1 1/3 cups cornflakes
Chocolate icing, recipe follows
Icing sugar
cocoa
1/2 cup walnut halves, to decorate
1. Heat oven to 180°C and line two baking trays with nonstick baking paper.
2. Place butter and sugar in a bowl and beat until pale and creamy. Sift flour and cocoa powder over creamed mixture and stir to combine. Lastly, stir in cornflakes.
3. Place tablespoonfuls of mixture on prepared baking trays. Bake for 15 to 20 minutes or until firm. Remove to a wire rack to cool.
4. Ice the cold biscuits with chocolate icing and decorate with a walnut half.