Posted in Recipes

Sophie’s Vegan + Gluten-Free triple coconut & almond butter soft cookies!

Don't you want a big bite? Vegan, Gluten-free divine soft cookies!
Vegan, Gluten-free divine soft cookies!

Don’t you want a big bite?

The yummy interior!
The yummy interior!

At the moment, I am really on al almond butter high, hey? These divine soft cookies are Vegan + Gluten-free! They are a great breakfast, a lovely snack or a great dessert! They are also lovely enjoyed with some good coconut tea on the side: double yum! They also make an excellent food gift, all nicely wrapped up!

I assure you that you want to nibble on more then 1! 🙂

Recipe: For 21 medium soft cookies

Ingredients:
50 gr of sifted coconut flour

240 ml of coconut milk

40 gr of unsweetened coconut flakes

200 gr of raw dark roasted almond butter with its natural oil / When u open the jar, first mix the oils with the almond butter thoroughly before use. These are unpeeled almonds grounded in their natural oil

1 teaspoon of gluten-free baking powder

60 ml of agave syrup

1/2 teaspoon of gluten-free vanilla extract

80 gr of Vegan & Gluten-free dark chocolate chunks or chips if you prefer

Method:

1. Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.

2. Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify everything together. Scrape the bottom and sides of the bowl & mix again.

3. Now, add vanilla extract, GF baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium-speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.

4. Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture onto the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.

5. Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven. Watch your cookies & lower the heat, if you need to, to prevent burning!

6. When they are golden and ready, take trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won’t  fall apart so easily! Let them cool down completely.

MMMMMMMM,…I assure you want more than 1!

You also can find this tasty recipe here: http://www.instructables.com/id/Vegan-gluten-free-triple-coconut-almond-butter-sof/ ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Sophie’s festive speculaas, reposted!

Sophie's festive speculaas cookies!
Sophie’s festive speculaas cookies!
Speculaas (Dutch pronunciation: [spekyˈlaːs], Flemish speculoos, French spéculoos) is a type of short crust biscuit (cookie), traditionally baked for consumption on St Nicholas’ Eve in the Netherlands (December 5) and Belgium (December 6).
In recent years it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most definitely, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking, the back is flat.
Speculaas dough does not rise much.
Canadian moose & Canadian maple leaf speculaas cookies
Canadian moose & Canadian maple leaf speculaas cookies
Normally, Sinterklaas comes in Belgium, in the night of 5th december to 6th december. On the evening of the 5th of December, the children put their shoes next to the chimney. They lay sugar beets or carrots for the Saints horse. They also present food or drinks for Sinterklaas himself, near the chimney because he works a lot that night. He must be very hungry too. Also, he rides his white horse & works alongside his dark men, dark helpers, all night long. He does this when the children are asleep, on the roofs of each house. He gives mandarins, sweets & speculaas. Normally, he also gives presents to the children. We all love this lovely white bearded man. If you were a naughty child, the black men would spank you with the mitre from Sinterklaas.
Sinterklaas on its white horse
Sinterklaas on its white horse
Sinterklaas & his black helpers
Sinterklaas & his black helpers

Dutch and Belgian versions are baked with light brown (beet) sugar ( cassonade sugar ) and baking powder. You can also use dark cannonade sugar so that the speculaas is darker in colour. Normally, we use speculaas spices, a blend of spices because it is more easier to use. We can buy that in 20 gr sachet in Dille & Kamille. That is a cook shop , their shops are located in many cities in The Netherlands & in Belgium. Their website is www.dille – kamille.be

Speculaas spices
Speculaas spices

You can read it in French & in Dutch. Most Speculaas versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom.

I have 1 recipe with not every spice in it, but you can make your own speculaas mix with, easy like this:
Ingredients:
4 tablespoons ground cinnamon,
1 tablespoon ground cloves,
1 tablespoon ground ginger,
1 tablespoon ground nutmeg &
1 tablespoon ground cardamom.
Method:
Mix all the spices well together & place in a fitting bowl & screw the lid well on. Shake well until all joined. Use 2 teaspoons.
Enjoy!! It works really well!!!
A famous Belgian & Brussels statue: Manneken Pis!
A famous Belgian & Brussels statue: Manneken Pis!

Yes, It’s Manneken Pis! Click on the link to find out who he is!!

My Recipe: for about 65 speculaas, small to medium-sized inclusive 2 larger Moose
Ingredients:
500 gr organic white flour
1 teaspoon of baking powder
250 gr lighter brown cannonade sugar ( kinnekes suiker )
200 gr light salted butter, softened
2 organic eggs, beaten
2 teaspoons of speculaas spices / bought or home-made ( see note: above )
Method:
1. Take your Kenwood or Kitchen aide & put the K-paddle in.
2. In a large bowl, sieve the flour & sieve the baking powder. Set aside.
3. Put the softened butter in the fitting bowl together with the sugar. Mix it until it all is well combined.
4. Add the beaten eggs & mix well.
5. Add the speculaas spices & the sifted flour and baking powder. Mix until it all is well combined.
It is now brown in colour. Place the mix onto a floured silpat with floured hands & mix well until you have a thick dough, for about 1 to 2 minutes. The dough will be very sticky. Place cling film all over & place into the fridge, on a plate, for at least 1 to 2 hours to stiffen up. You can also leave it overnight in the fridge. I never do. I can’t wait that long!
6. Preheat your oven to 175°C, ( 347 F ) if you are using a normal oven. 150°C ( 302 F ) fan oven, for 15 minutes. Take 2 oven racks out of the oven & lay silpats on them. I use a fan oven.
7. Take your dough out of the fridge, open the cling film & slice 1 big piece, 1/3 th of the dough. Place the other dough back into the cling film & place into the fridge until you want another piece to work with. So, that the dough will stay firm. Now, lay your silpat in front of you on the table. Flour well. Flour the rolling-pin & roll the dough out to 0,5 cm thick. With your favourite cookie cutters, cut out cookies & reuse the dough again & again until it is all used up. Do flour your Silpat from time to time, because you don’t want the dough to stick. Place onto a silpat on an oven rack, well spaced apart, about 1 inch ( 2,5 cm ) apart & bake for about 13 to 15 minutes until browned & cooked through. In my case, it took every time 15 minutes. Take out of the oven & place onto wiring racks to cool down completely. Do the same to the rest of the dough.
8. When the cookies are completely cold, place into cookie boxes to store or give them as presents.
These are crunchy cookies & a bit soft in the middle.
 Enjoy with a good cup of coffee or an excellent cup of tea!
These treats make excellent food gifts!
A knight on his horse!
A knight on his horse!
An excellent food gift, seasonal too!
An excellent food gift, seasonal too!

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Posted in Travelling

Vegan foodie goodies review from the Vegan supermarket Veganz in Berlin!

A  while ago, I went to Berlin for a holiday. The last day, we went visiting the only vegan supermarket in Berlin, called Veganz. You can read all about it : HERE! 

Veganz, Vegan supermarket!
A super cool store in Berlin!

I also bought some vegan edibles that you just can’t find over here in Belgium, too bad 😦  Now, what did I buy?

Read on to find out!

1. Vantastic Foods, Vegan Chocolate Buttons ( similar to milk chocolate ones ). They are Gluten-free, Vegan & of course Lactose-Free too!! They are a bit large though. 1 packet of 500 gr. costed me 6.99 €. That’s a lot of money but it is vegan & 500 gr!!!

Vegan chocolate buttons: ( similar to milk chocolate ) to use in vegan hot chocolate, in cookies, cakes & muffins.

You can read the ingredients.

Read the ingredients list!

2. Moo free chocolates: mini moos : 3 times vegan honeycomb bars. 3 x 25 gr. There is no honey in here! Vegan, Lactose-free, Gluten-Free, Wheat-Free , Egg-Free, Casein-Free & Dairy-Free! Yes! It costed: 2.60€.

Vegan 3 times mini moos honeycomb bars! Yeah!
All vegan & no honey in these!
These bars are made of a combo of cacao, sugar & rice topped with crunchy honeycomb: no honey in here!!!

I show you an image from the inside because I haven’t opened it yet! 🙂

3. Moo Free Chocolates: Dairy Free , Vegan, Lactose-Free, Gluten-Free, Wheat-Free Hazelnut Chocolate Bar

On the left, Moo Free caramelized hazelnuts bar! That’s the one, on the left that I bought! So good, so vegan too!

These bars are made out of delicious, organic, dairy free chocolate and liberally sprinkled it with crunchy, caramelized hazelnut nibs. These really are a bar of pure, unadulterated, dairy free chocolate pleasure. It tastes a lot like milk chocolate. That’s what I used to eat. Now, I can only eat vegan chocolates because they are lactose-free too. I have already eaten it all & it was similar to a milk chocolate bar with caramelized hazelnuts but a bit different & more heavy, but lovely too. It was so fast gone,….For this left bar, 100 gr, it costed me 3.49€.

4. Moo Free : Advent Calendar: Vegan, Dairy free, lactose free, wheat free, egg free, gluten-free!! Alternative to milk chocolate!!!

Moo Free dairy-Free & Vegan advent Calendar!

This advent Vegan & Dairy-Free calendar multi-award winning, organic advent calendars will make a real treat for children of any age with or without milk allergies, dairy intolerance or who are vegan. Each dairy free advent calendar is filled with 130 g of our quality, organic, dairy free rice milk chocolate. The fun packed, full size (A 4) dairy free advent calendar box features five of the Moo Free animals enjoying a dairy free chocolate Christmas together.

Dairy free, lactose free, wheat free, egg free, gluten-free, vegetarian and vegan.

Ingredients: Organic sugar, organic cocoa butter, organic rice powder, organic cocoa mass. Emulsifier: Sunflower lecithin, natural flavouring. Contains cocoa solids 42%.

These organic, dairy free rice milk chocolate advent calendars are unique. The company doesn’t believe that you will find another organic, milk chocolate tasting dairy free advent calendar manufactured anywhere else in the world. Each dairy free chocolate advent calendar is made in the UK factory that does not manufacture milk chocolate or any other milk based products. As with all of our dairy free chocolates our chocolate advent calendars are made using a combination of natural, organic and fair trade ingredients. Price? 6€.

5. Dairy Free Carob Confection from Planil, 100 gr bar. This is a divine darker carob chocolate bar: Starch free,Dairy-Free, Vegan, Gluten-Free, Egg-Free, Wheat-Free & Lactose-Free too. So good, so intense flavour: so yummy!

Dairy Free & vegan carob confection!
A tasty soothing & warm carob flavoured dairy-free & vegan chocolate bar! So good!

What is carob?

Carob pods are the fruit of the carob tree. Carob pods grow to 12 inches long( = 30 cm ). If you bite into a ripe carob, you will almost certainly enjoy it’s semi-sweet, mild flavour. It is rich in vitamins and minerals and has no caffeine (theobromine), or oxalic acid. The carob seeds are removed and the real pods are ground into powder and roasted to make carob powder. I use carob powder as an alternative to cacao. It is sweeter & it tastes great in hot plant-based milks. I also make lovely desserts with it. You can find my recipe of my Vegan carob, avocado & banana pudding here!

Dairy free carob bars made without hydrogenated fat! For centuries in the Mediterranean region carob pods have been widely enjoyed for their nutritional benefits and natural sweetness. Plamil blend their new carob bars to have a mild ‘chocolate’ taste using cocoa butter (natural cocoa fat), which provides that distinctive ‘bite’ without containing elements in chocolate known to trigger migraines.

This carob bar is naturally packed with many natural vitamin and mineral nutrients from the carob pods. As carob is naturally much sweeter than cocoa far less sugar need be added compared with chocolate. The new Carob ‘no hydrogenated fat’ contains only 10% added sugar (that’s about 30% of the added sugar in a 70% cocoa chocolate bar).

You can read the ingredients here!

6. Vegan Christmas Cookies, 1 box of 175 gr, with apple, nuts & marzipan.It costed me 2.99€. I will open them at Christmas!

Vegan Christmas cookies
You can read the ingredients here!

7. A packet of organic chia seeds. We can’t buy chai seeds over here in healths stores in Belgium. We have to buy them online. When I saw, this packet, I had to grab it!

A packet of chia seeds

What are chia seeds?

Chia seeds are tiny,  hard and have a subtle nut-like flavor when chewed, but they have the unique property of absorbing liquid.  When stirred into liquid they soften and absorb 9-12 times their own weight of the liquid. They take on the taste of whatever liquid they are placed in, which makes them ideal to use as a thickener in all sorts of recipes.

Chia seeds are super foods! The high omega fat content, high in omega-3 & omega-6, of the seeds make them useful as a substitute for butter or eggs in baking, which can cut down on calories  and adds to their versatility. So, it is very good to use in vegan cooking & vegan baking.

When you add chia seeds to your diet, you will soon begin to see the results. They are a true super food, a powerhouse of nutrition.  Most people soon notice an increase in energy, clearer thinking and a calmer, happier mood. The high fiber content aids regularity in a natural, gentle way.

After a couple of months  you should notice clearer skin and more glossy hair, a result, of the high omega 3 content of the seeds. Because chia seeds digest slowly they make you feel fuller longer which can be an aid to weight loss.

So, start using them in your foods! I bought this packet for 12€. That’s a lot of mony, hey!

A few lovely recipes using them, from other great boggers:

1. Carob chia seeds mini Bundt cakes from Pure2raw

2. Chia seed granola with walnuts & almonds from My kitchen in the Rockies

3. Chia seeds to use as an egg-replacer in vegan baking: from Veganbaking.net

I hope you enjoyed my post about vegan foodies goodies from The fantastic vegan supermarket in Berlin! Whenever you are in Berlin on vacation, go there,…It is a must!

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,850 email Subscribers! It is free! 

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You might like:

1.Vegan chocolate bars reviews & a vegan raw cold-processed coconut nectar sweetened cacao nibs review!

2.  Travelling Sophie: Berlin part 4! All vegan! ( including the Veganz, vegan supermarket! Yes!

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Posted in Recipes

Vegan spelt chocolate chip cream cheese cookies! Ooh yeah!

Today, I made these stunning invented vegan spelt chocolate chip cream cheese cookies! You know, a while ago, I made these awesome tasty vegan no-bake cream cheese fig bars & had 1 pot of tofutti  ( vegan, dairy-free & gluten-free ) cream cheese left. I had to use it, didn’t I? So, I made these fab crunchy more healthy spelt cut-out cookies! 🙂 They look lovely, don’t they???? 😉

Tasty vegan spelt chocolate chips cream cheese cookies!!
Crunchy too! Great as a delicious food gift!
A dinosaur! Yummy too!
A King’s Crown, a Maple leaf, a heart, a round & a flower
A little bear, a lovely fish, a dinosaur ( again! ), 2 rounds & a little flower

Recipe: For about 36 medium-sized cut out cookies 

Ingredients:

1 cup of vegan butter

1 cup of coconut sugar

1 cup of vegan cream cheese/ I use tofutti

2 cups light organic spelt flour

1/4 cup of vegan chocolate chips

Method:

1. In a Kenwood or bowl: cream vegan butter &  vegan cream cheese together. Gradually, add coconut sugar, part by part, after mixing it in. When done, add vegan chocolate chips. Fold in the light spelt flour. Also scrape the sides & mix again.

2. Take the cookie dough out of the bowl & flour your countertop well with light spelt flour. Place the dough on it & flour a rolling-pin. Shape the dough to a thicker ball. Place cling film over the top. Place in the fridge to stiffen up, for at least 6 hours.

3. When you are ready to make cookies, take cookie dough out of the fridge. Flour your countertop & your rolling-pin too. Discard the cling-film. Roll your dough out, too a thickness of about 1/2 inch ( 1 to 1.5 cm ). Cut the dough into 2. Place the rest of the dough, into the cling-film & put it back into the fridge, for later use & to keep cool. With your cookie cutters, cut out cookies & place them carefully onto a Silpat, on an oven rack. Add with a knife & your fingers. Do the same with the rest of the dough that was in the fridge. Re-roll your dough & use it all up.

4. Preheat your oven to 180°C ( 350 F ) for about 10 minutes. Place your Silpat oven racks, into your hot oven & bake for about 11 to 13 minutes or until golden brown in colour. Transfer to a wire rack to cool down completely. Enjoy them with a loved one! 😉 When cool, eat them or store the rest of them in a cookie box! 🙂

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Having fun in the kitchen! 🙂
Posted in Recipes

Sophie’s festive speculaas

Sophie’s festive speculaas cookies!
Canadian moose & Canadian maple leaf speculaas cookies
Recently, I received the Moose cookie cutter & the Maple leaf cookie cutter from my friend,Koko from Koko’s kitchen. We swapped gifts.
The cookie cutters made beautiful cookies! Thanks again, Koko! I will use them a lot!
Here is one of many favourite cookie cutters: a knight on his horse!

 

A knight on his horse!
Do you know this famous Belgian man? Yes, It’s Manneken Pis! Click on the link to find out who he is!!
Manneken Pis
Speculaas (Dutch pronunciation: [spekyˈlaːs], Flemish speculoos, French spéculoos) is a type of short crustbiscuit (cookie), traditionally baked for consumption on St Nicholas’ Eve in the Netherlands (December 5) and Belgium (December 6).
In recent years it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most definitely, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking, the back is flat.
Speculaas dough does not rise much.
Normally, Sinterklaas comes in Belgium, in the night of 5th december to 6th december. On the evening of the 5th of December, the children put their shoes next to the chimney. They lay sugar beets or carrots for the Saints horse. They also present food or drinks for Sinterklaas near the chimney because he must have been hungry during the night because he works a lot & he rides his horse & goes along with the dark men on the top of the roofs on everybody’s houses. He gives mandarins, sweets & speculoos. Normally, he also gives presents to the children.
Dutch and Belgian versions are baked with light brown (beet) sugar ( cassonade sugar ) and baking powder. You can also use dark cannonade sugar so that the speculaas is darker in colour. Normally, we use speculaas spices, a blend of spices because it is more easier to use. We can buy that in 20 gr sachet in Dille & Kamille. That is a cook shop , their shops are located in many cities in The Netherlands & in Belgium. Their website is www.dille – kamille.be
You can read it in French & in Dutch.
Most Speculaas versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom.
Spices used in speculaas spices are cinnamon, nutmeg, cloves, piment, ginger, cardamom, mace & coriander. We buy them in 20 gr sachets, ready to use.


I have 1 recipe with not every spice in it, but you can make your own speculaas mix with:
4 tablespoons ground cinnamon,
1 tablespoon ground cloves,
1 tablespoon ground ginger,
1 tablespoon ground nutmeg &
1 tablespoon ground cardamom.

Mix all the spices well together & place in a fitting bowl & screw the lid well on. Shake well until all joined. Use 2 teaspoons.
Enjoy!! It works really well!!!
There are several interpretations for the origins of the name Speculaas. It may derive from Latinspeculum, which means mirror, and refer to the images are cut as a mirrored bas-relief into a wooden stamp which is then used to decorate the Speculaas. Another explanation of the name refers to the Latin word speculator which, among other meanings, could also refer to a bishop or St Nicholas’ epithet “he who sees everything”. Specerij the Dutch word for spice is another possible origin.

I love this yummy recipe for home-made speculaas. These are crunchy speculaas & a bit soft in the middle.
Recipe: for about 65 speculaas, small to medium-sized inclusive 2 larger Moose
Ingredients:
500 gr organic white flour
1 teaspoon of baking powder
250 gr lighter brown cannonade sugar ( kinnekes suiker )
200 gr light salted butter, softened
2 organic eggs, beaten
2 teaspoons of speculaas spices / bought or home-made ( see note: above )
Method:
1. Take your Kenwood or Kitchen aide & put the K-paddle in.
2. In a large bowl, sieve the flour & sieve the baking powder. Set aside.
3. Put the softened butter in the fitting bowl together with the sugar. Mix it until it all is well combined.
4. Add the beaten eggs & mix well.
5. Add the speculaas spices & the sifted flour and baking powder. Mix until it all is well combined.
It is now brown in colour. Place the mix onto a floured silpat with floured hands & mix well until you have a thick dough, for about 1 to 2 minutes. The dough will be very sticky. Place cling film all over & place into the fridge, on a plate, for at least 1 to 2 hours to stiffen up. You can also leave it overnight in the fridge. I never do. I can’t wait that long!
6. Preheat your oven to 175°C, ( 347 F ) if you are using a normal oven. 150°C ( 302 F ) fan oven, for 15 minutes. Take 2 oven racks out of the oven & lay silpats on them. I use a fan oven.
7. Take your dough out of the fridge, open the cling film & slice 1 big piece, 1/3 th of the dough. Place the other dough back into the cling film & place into the fridge until you want another piece to work with. So, that the dough will stay firm. Now, lay your silpat in front of you on the table. Flour well. Flour the rolling-pin & roll the dough out to 0,5 cm thick. With your favourite cookie cutters, cut out cookies & reuse the dough again & again until it is all used up. Do flour your Silpat from time to time, because you don’t want the dough to stick. Place onto a silpat on an oven rack, well spaced apart, about 1 inch ( 2,5 cm ) apart & bake for about 13 to 15 minutes until browned & cooked through. In my case, it took every time 15 minutes. Take out of the oven & place onto wiring racks to cool down completely. Do the same to the rest of the dough.
8. When the cookies are completely cold, place into cookie boxes to store or give them as presents.
These are crunchy cookies & a bit soft in the middle.
Enjoy with a good cup of coffee or an excellent cup of tea!
These treats make excellent food gifts!
A wonderful food gift
You might like:

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Posted in Recipes

Sophie’s cranberry, pecan & oats spelt cookies

Christmassy spelt, cranberries & pecan oats cookies! Good for you too! 🙂
crunchy good-for-you cookies!
I so love-making these cookies. You can’t use cookie cutters because the dough is too wet. But it is a lovely cookie with a bit harder outside & a denser inside with yummy cranberries, pecans & oats. I used half wholemeal spelt flour & half white organic flour. They also contain maple syrup. It is an adapted recipe from Recipezaar.
So, these are also a bit good for you,…
Recipe: For 23 larger cookies
Ingredients:
60 gr of wholemeal spelt flour
60 gr of white organic flour
80 gr of dried, with apple sweetened cranberries ( I buy mine in my food health shop )
80 gr of peeled pecan halves
90 gr of raw, unrefined sugar
120 ml of maple syrup
1 organic egg, beaten
120 gr of lightly salted butter, soften
1 teaspoon of baking powder
100 gr of whole oats, medium size or gluten-free oats, medium-sized
Method:
1. Preheat the oven for 15 minutes on 180°C. ( 35o F )
2. Tip: With an oiled knife, cut up the cranberries & the pecans into little pieces. You can also break up the pecan halves. Because of the oil, the cranberries & pecans won’t stick to your knife.
3. In your Kenwood or Kitchen Aid, cream together the butter, egg, sugar & maple syrup.
4. In another bowl, add flour, baking powder & oats. Combine well.
5. Stir in the mix of flour, baking powder & oats.
6. Now, add the chopped up cranberries & pecans. Mix well.
7. This is a wet dough. Take your dough out & place it on a well floured Silpat or well floured baking sheet & dust your both hands well with flour. You are going to make smaller balls from the dough & flatten them a bit. Place them on a Silpat on a wire oven rack. Place in the oven, on a lower shelf. Bake for about 15 minutes. Watch them carefully!!! Don’t let them get too brown!! Let them sit on the Silpat for about 5 minutes. The cookies will still be a bit soft. Transfer to a wire rack to cool down completely. Repeat with the rest of the dough. After cooling down completely, store in a cookies box.

 

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Posted in Recipes

Lovely lemon shortbread cookies

Delightful lemony shortbread cookies! yum!
I made these lovely lemon shortbread cookies for easter. It was a long time ago that I have made cookies. I didn’t want chocolate ones so I made these.
They are crumbly & buttery like shortbread should be. They are a bit different with the grinned lemon zest in them. You can taste a hint of lemon without it overpowering the cookies.
Recipe: For about 50 small & medium-sized cookies
Ingredients:
150 gr lightly salted butter, softened
75 gr of icing sugar
225 gr plain flour, sifted
1 tablespoon of milk
grated rind of 1 lemon
Method:
1. Take your Kenwood or Kitchen Aid & put the K-paddle in. Place the softened butter together with the icing sugar in the bowl & beat until pale & fluffy.
2. Stir in the sifted flour.
3. Add the milk & the lemon rind.
4. Now, mix everything until it is well combined.
5. Take the dough out of the bowl & mix 1 minute with your hands. Form a thick ball & place into cling film & put away into the fridge for about 30 minutes to stiff up.
Later on, it will be much easier to roll out the dough to use cookie cutters.
6. After 30 minutes in the fridge, preheat the oven to 175°C. for about 10 minutes.
7. On a well floured chopping board, take the dough out of the cling film & cut into 2. Use 1 part & roll out to 5 mm thick. Put flour onto the rolling-pin & it will be easier to roll the dough out.
Use your favourite cookie cutters & re-roll the rest of the dough again & again. Place the cookies on a Silpat or on baking sheets & bake for about 10 to 15 minutes into the center of the oven until they are a bit browned on the edges.
8. Carefully, take them out of the oven & place on a wire rack to cool down.
9. Take your second part of the dough & do the same.
10. These cookies are lovely with a good cup of coffee or some lemon tea.

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