Crazy About Nutella Cookies

Tidings humans!

Right, so tomorrow is going to be a BIG day for me... Because I will start college! It is part time, and it is going to be ace! The only way I can describe it is - first day of school, but all over again, and this time - I am focusing on one particular subject... Floristry!

OK, so I might have bought a new pencil case... Yes... Because I remember every year roundabout the time we had one or two weeks left of the Summer holidays, we'd get new pencil cases and prepare for our return! I am really looking forward to getting the chance to be more creative again, meeting new people - doing something that I waaaaant to do!

BUT, that is not to say I haven't been cooking...

Last weekend, I made these for my boyfriend and I, because I had been working on the Saturday and the Sunday was the only part of the weekend we really got to enjoy! So up I got in the morning, and baked the cookies I did.

These are divine, and was gone by sunset!

Soft Nutella Cookies
(Makes about 10)

1/2 cup butter
3/4 cup sugar
1/3 cup nutella
1 egg
1 tsp vanilla extract
1 3/4 cup flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1 cup chocolate chips (milk chocolate for this recipe)

- Start by pre-heating the oven to 200C.

- Now, cream the butter and sugar until soft, and then add the vanilla, egg and nutella.

- In a separate bowl, mix all the dry ingredients, and then stir evenly out into the nutella batter until you have a sticky dough. Swirl through the chocolate chips, and stir until combined.

- Place baking paper on a tray, and use two tablespoons to shape rounds of cookie dough. The cookies will melt out a little bit, so don't put more than six cookies on each tray.

- Place in the middle of the oven and bake for about 10 minutes until cooked through, but still soft. Serve will a glass of (almond) milk, and tuck in!

What is your absolute favourite cookie recipe?

This evening after work (I finished late, bleurgh) I made soup, then some breakfast cookies, and enjoyed a little glass of red. Perfect end to a work week before getting my back pack on tomorrow! Have you been up to much this week?

PS there is my new pencil case, the one with the tiger! Remember those ones with a zip that was pre-filled? Well this is like that one, except I got to fill it with my own stationary, and my floristry scissors fit in it as well!

Original recipe
http://www.atasteofmadness.com/2016/08/soft-nutella-chocolate-chip-cookies.html

- Julies

Cranberry & Cocoa Cookies

Whether it be post-Thanksgiving or you have some spare cranberry sauce after a cheese and wine night, leftover cranberry sauce can be used for making cookies!

I had some leftover from last week and was browsing through recipes when I noticed this intriguing recipe, I had no choice but to make these! A lot less sugar than in the original recipe thanks to using a hot chocolate mix (vegan as it was dark Green & Blacks) along with carob fruit syrup - yay!

It requires cupboard staples, and make for a fantastic treat. I reckon they are quite christmassy too *smiles*

Cranberry & Cocoa Cookies
(Makes 10 medium ones, or 20 small ones)

1 1/2 cup flour (I used 1/2 cup flour and 1 cup oats)
1/2 cup cocoa (I used half hot chocolate powder, and half cocoa)
1/4 tsp salt
3/4 tsp bicarbonate of soda
1/2 cup cranberry sauce
3 tbsp oil
3 tbsp syrup (carob, agave, maple, or honey, the latter being non-vegan)
1 tsp vanilla extract

- Pre-heat the oven to 160C.

- Have the dry ingredients in a bowl, stir well until combined, and then add the remaining ingredients. Stir until you have a sticky dough.

- If making medium cookies, shape with two tablespoons, and set them on a baking paper-clad tray, if making smaller ones, use teaspoons.

- Repeat until you have 10 (or 20) cookies shaped up, and pop them in the oven! Bake for 15-17 minutes for the bigger ones, or 10 minutes for the smaller ones. They should be soft to the touch, but baked through.

- Allow to cool before serving, with a glass of milk or a glass of red - because these are super chocolatey!

Original source:
http://www.easypeasyorganic.com/2014/11/leftover-cranberry-sauce-cookies.html

- Jules

Crumbly Oat & Cranberry Cookies

Oat macaroons is one of the infamous "seven kinds" in Norway to make for this festive season, I decided to put a bit of a spin on it, and so these came to be!

I swapped the butter for coconut oil, which means the dough will be a little sweeter and contain plenty of healthy fats, and then instead of water and sugar, I swapped it for agave - but you can also use maple syrup. I thought that I'd use cranberries instead of raisins as well, as I simply love the colour of them, and they're at least as delicious as their not too distant berry cousin, so...there's that!

Crumbly Oat & Cranberry Cookies
(Makes 7-8 small ones)

1/2 cup oats
1/2 cup (spelt) flour
1/2 tsp baking powder
2 tbsp coconut oil
3 tbsp maple- or agave syrup
A good handful and a bit of dried cranberries

- Pre-heat the oven to 180°C.

- Mix all the ingredients together well and stir to combine, making sure that the coconut oil isn't lumpy (optionally melt it a little before mixing it in).

- Shape little walnut-sized balls with your hands and place on a baking tray with baking paper, and bake them in the middle of the oven for 12-15 minutes. Cool on a rack before serving.

So far this week, I have been up at 6am so that I had enough time to get ready for the opening at work. Chilling like a villain in the evening, reading a Norwegian crime book (makes a change from fantasy fiction!), I hope you have had a good week so far, been up to much? x


Recipe by yours truly inspired by these.
http://julesthenorweegie.blogspot.co.uk/2012/12/havremakroner-med-rosiner-oat-macaroons.html

- Jules

Christmas Chess Biscuits a.k.a Sunnere Silkekaker

December is flying by, so I thought I'd do a second Yule-inspired post to make sure we all have enough time to make them!

I had never had "silkekaker", nor had I ever made them until the other day, but I have seen them about - it just wasn't one of the biscuits that were a tradition to make in our family. Then, then I thought "Hey! I have to try and make seven kinds before christmas, I should have a go at some I haven't tried before". Now, OK...so I might have devoured them, and a couple of my friends have already pre-approved of them, so I must have done something right! Personally, I love how they have that lovely old fashioned texture, despite swapping some of the ingredients for healthier alternatives. Means I can have a few extra and claim that they are good for me! Right? Yes!

Christmas Chess Biscuits a.k.a Sunnere Silkekaker
(Makes one small batch - so you might want to double the recipe!)

100g coconut oil (about 4tbsp)
40g xylitol or brown sugar
100g plain flour
50g potato flour or cornflour
1/2 tsp baking powder
1/2 tsp vanilla extract
Additional:
1 heaped tsp cocoa powder

- Pre-heat the oven to 180°C.

- Simply mix the xylitol or sugar with the coconut oil before adding everything but the cocoa.

- Then, divide the dough in half, and add the cocoa powder to one of the halves, making sure it is mixed in well and keeping the two doughs separate.

- Now, roll two sausages out of each of the doughs, giving you a total of four. Place one brown next to a white and then the last two on top so that you have your "chess" log. Place in the freezer for a couple of minutes or in the fridge for 10-30 minutes.

- Slice the log into biscuits and place on a baking paper clad tray. bake in the ovem for 8-10 minutes until golden.

- Leave to cool slightly before serving. Perfect with a cuppa or as something sweet and light after dinner.

.... try and not wolf them all in one go, sharing is caring *winks*

This week has been good so far, I have enjoyed some time off and had the wonderful pleasure of making new friends, went to the christmas party at Nice'n'Sleazy's open mic night, and managed to keep my nerves somewhat in check and had a little debut singing a song accompanied by my friend on guitar that we finished writing last year. Today, I bumped into a musician that has been one of my muses for years now (and still is!), and he wished me a merry christmas - surreal but nice, to quote Notting Hill.
Tomorrow, it's back to work for a final four-day intervall before I'm off to Norway for a few days over the holidays, it'll be so nice!

Have you gotten around to doing much holiday baking, or just baking in general? I'd love to hear what your favourite biscuits and cookies are! I hope you have a lovely evening ^ ^


Recipe inspired from my granny's cookbook

- Jules

Light & Soft Chocolate Gingerbread Bears

So.... I wanted to make gingerbread cookies, but a healthier version as I have indulged quite a bit this week. With a recipe on hand, and a good bit of determination, I discovered that I was lacking almost half of the ingredients, so I had to substitute and thus this definitely became my own recipe in the end!

In Norway we call gingerbread "pepperkaker", pepper cakes or biscuits in other words, so I usually toss in a bit of that, it gives it that little bit of an edge along with the ginger without being too overpowering - delicious!

Light & Soft Chocolate Gingerbread Bears
(Makes 6 + cut-offs for the lucky maker)

1 egg
1 tbsp coconut oil, melted on low heat
1 tbsp agave syrup
3 tbsp flour of choice
1/2 tsp baking powder
1 scoop chocolate protein powder
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cardamom
1/4 tsp ground black pepper

- Pre-heat the oven to 180°C.

- Mix the egg, melted oil and syrup in a bowl. Then, add the flour, protein powder, baking powder, and spices to the mix. You'll now have a sticky dough.

- Get a baking tray and place a piece of greased baking parchment on top of it. Have the stick gingerbread dough on top of it, and then place a piece of clingfilm on top, preventing the rolling pin/glass/wine bottle to stick to the dough when you roll it out, it should be about 5mm thick, remove the clingfilm.

- Place in the middle of the oven and bake it for 8 minutes. Now, carefully place it top-side down and slide off the baking paper. Cut out biscuits when the cake is still warm, whilst munching on off-cuts.

You can either serve these straight away, or wait until they have cooled a little and decorate with icing, or peanut butter, or anything else you can think of really!

Will the real ginger bear please stand up?

Yesterday (or earlier today, sort of, as it's only past midnight), I was lucky enough to watch the last Hobbit movie, and wow - I thoroughly enjoyed it, but I was quite sad at the end, as it felt like an end of an era. 12 years of Tolkien goodness... The future cinema has a lot to live up to!
After having wondered around in town afterwards in the Winter evening, witnessing an old lady dancing in the middle of the street as someone in a monkey costume was playing drums (I am not making this up!), enjoying coffee, walking around at the christmas market, and caught up with a friend for delicious home made food and a jam session.. It is time to head to Bedfordshire, and get ready to face the beginning of a new week. I have two days off, and I cannot wait to embrace it, and try and make the most of it!

What are your plans for the week?


Recipe by yours truly,

- Jules

Cranberry & Pistachio Cookies

It happened again.... I don't know how, but I know when... About 7 and a half minutes after I had popped these cookies in the oven, and they started to melt aaaaall across the baking tray, and colliding with each other, turning into an almost entire tray of cookie. OK, so that might not be such a bad thing, but it wasn't as pretty as I intended for it to come out.

After the first batch, I decided to use the little batter I had left and scale it down from a big tablespoon to a heaped teaspoon per cookie, and that my friend - worked a whole lot better!
I omitted the white chocolate chips in this, but do feel free to add half a cup as suggested in the original recipe. Usually, I don't like my cookies too sweet, next time though - I might just drizzle some melted chocolate on top, mmmm!

Cranberry & Pistachio Cookies
(Makes about 20)

4 tbsp light butter, softened
1 cup xylitol (or half and half brown and white sugar)
1 egg
1 tsp vanilla extract
A pinch of salt
1/2 tsp bicarbonate of soda
1/2 cup flour
1 cup oats (OR use the opposite ratio of flour and oats for a finer batter)
1/2 cup flour
1/4 cup dried cranberries
1/3 cup shelled pistachios
1/3 cup white chocolate chips

- Start by pre-heating the oven to about 180-200°C.

- Now, cream the butter and xylitol/sugar in a bowl. Whisk the egg lightly until slightly fluffy and incorporate into the mixture.

- Then, continue adding the remaining ingredients, and give it a good stir!

- Place baking paper on a baking tray, or grease a baking tray lightly with either cooking spray or butter. Dollop (with a good bit of space inbetween each cookie!) a heaped teaspoon's worth of batter for each cookie, and bake for about 15 minutes until nice and golden!

I hope you like them, aaand that my advice prevented you from ending up with a baking tray-shaped cookie, I had to learn the hard (and tasty) way!

The tray of "failed" cookies, I should just pour the batter into the tray and make a huge cookie next time, hehe!

Also, I thought I would add a picture of the mushrooms my flatmate and his friends had picked last Friday

Aren't they beautiful?! The people, plus a lovely dog, came over to ours afterwards, and the mushrooms were tended to, sliced and fried, and we had them on toast - it was delicious! I haven't had chanterelles in aaages, but it is something you'd find in most Norwegian food shops, not so much in the UK for some reason, weirdly enough, cause we have roundabout the same climate here in Scotland, and...judging by the picture, there are obviously chanterelles growing here!

Have you been mushroom picking before?


Original source:
http://atasteofmadness.blogspot.co.uk/2014/07/cranberry-pistachio-white-chocolate.html

- Jules

Healthy Chocolate Biscotti

It's Sunday! Know what that means? It's a good day for baking! Here comes a recipe that is simple to make, it just takes a bit of patience waiting for them to get done, which means you can get other little bits and pieces done in the meantime, nifty, huh?

Love biscotti? Want to eat it with a cup of coffee say...every day? OK, maybe not eeeveryday, but you know what I mean... Well, I've got a secret for you - this chocolate biscotti here is virtually sugar-free and packed with protein! As it's baking in the oven, the room will be filled with the smell of delicious chocolate cake.

Perfect if you have some friends coming over and am not sure what to serve. Just get the coffee brewing, and take out a jar of these!

PS. These are crunchier if served at least a day after making them - perfect for dunkin'!

PPS. If you want to serve this as softer cake bites, just bake it for those first 18-20 minutes, and you're sorted ^ ^

Healthy Chocolate Biscotti
(Makes about 20 small ones, or 15 longer ones)

50g almond flour
25g flour
25g chocolate protein powder
3-4 tbsp xylitol or brown sugar
1 tsp baking powder
A pinch of salt
1 tbsp cocoa powder, unsweetened
2 eggs
1 tbsp maple-, yacon-, or agave syrup
A handful of roughly chopped almonds or other nuts (I used a handful of whole cashews)

- Pre-heat the oven to 180°C.

- In a baking bowl, mix together all the ingredients except from the nuts. Once the mixture is well combined, free of lumps, fold in the nuts.

- Grease a baking tray with any oil that doesn't hold much flavour, such as coconut oil or sunflower oil. Scoop the batter onto the tray in a long thick strip. Place the tray in the middle of the oven and bake for about 18-20 minutes.

- Now, turn down the oven to 100°C. Take out the tray and cut the biscotti diagonally. Flip each piece up on the side, and return to the oven for about an hour.

- Take out to cool and store in an airtight jar, or serve immediately alongside a good cuppa!

Mmmmm, I'm sitting here, cup in hand after a nice weekend, I've been drawing, and yesterday I was at a barbecue! That was lovely, and today, hmmm let's see... I've got my weekly shopping to do aaand I reckon I'll try and get some studying out of the way too. It's lovely outside though, so I reckon I might be distracted and head out for a few hours later on as well, heh. How has your weekend been?


Original source:
Sunn & Sterk med Protein - Mat for Muskler, p. 113

- Jules

Dark Chocolate Raspberry Cookies

So....I might just have discovered a simple and deeelicious way of adding brilliant flavour to cookies - fruit flavoured, deep, dark and seductive chocolate!

I adapted the recipe I have for simple "Oaty Raisin Cookies", and this is what happened:

Dark Chocolate Raspberry Cookies
(Makes about 9)

50g light butter
50g sukrin gold or brown sugar
1 tbsp syrup or honey of choice
1 egg
1 tsp cinnamon (optional)
1 tsp baking powder
1 tsp vanilla sugar (optional)
50g wholemeal flour
80g oats
60g dark chocolate with raspberry flavour (I got mine at Lidl), you can of course use other flavoured chocolates too, but I hiiiighly recommend this one!

- Pre-heat the oven to 180°C. Line an oven tray with baking paper.

- In a bowl, start by creaming the butter and sukrin/sugar until it's well combined and creamy, then add the syrup or honey, egg, cinnamon, baking powder and vanilla sugar (if using). Stir well before adding the flour and oats and incorporate this well until you have a sticky batter.

- Now, chop the chocolate and add to the cookie batter. Set with two teaspoons onto the baking paper, and bake for about 10-12 minutes. Once done, tryyyyy and behave and let them cool a little bit so they're easier to peel off the baking paper, otherwise - all the chocolate might end up on the parchment and the cookies might fall apart. I know leaving them be for ten minutes is tricky, but it'll be worth it, trust me!

Serve with a cuppa or a glass of milk, and enjoy!

Haha, I couldn't help myself, when I saw how the melted chocolate looked like half the face of a teddy bear, I had to finish it in paint. This is sadly how far my computer-drawing skills go...


Recipe by yours truly,

- Jules

Pleskner

Or maybe the medieval poor man's biscuit?

I felt it was about time to take out my granny's old cookbook again, it feels like forever and a day since I last used it, which really isn't good enough...

When flicking through the pages, I noticed a recipe that seemed to simple not to try out, even just for the sake of testing what they tasted like. Three ingredients, and I came to the conclusion that these must be the poor-man's version of "cookies". After I had made them, I had a small epiphany - what about using two of these as a sandwich with something nice like chocolate spread of peanut butter inside?

Either which way you choose to eat them, they would go with a cup of tea regardless! They remind me a little bit of crispy waffles in flavour.

The batter will be only slightly thicker than pancake batter, so make sure to not make them too big and keep a good bit of space between them, a couple of mine melted together, but then you could always decorate them to make like a pair of eyes, or something else!

Pleskner
(Makes 16, about 30 calories each)

1 egg
50g sugar
50g plain flour

- Pre-heat your oven to 225°C.

- In a bowl, whish together the egg and sugar. Then simply sieve the flour over and combine well.

- Use a teaspoon to dollop on the batter on a baking tray with non-stick parchment, or a greased tray. Bake in the oven until golden, about 10 minutes or so. Take them out and leave them on a rack to cool before carefully removing them from the tray or baking paper.

This batch was only one third of what the recipe said, but I am only little! Sometimes all the baking can seem a bit overwhelming when reading recipes using big quantities, but I believe than everything can be had in moderation. That's why I thought that making enough batter to use with one egg would be good - and I was right! Enough if you're having a few guests, and some leftovers for yourself! I will be trying these with a little peanut butter sandwiched inbetween two tomorrow I think, I don't see how that could be anything short of amazing!

With the filling, it madea big difference, but I have yet to try and donk them into a cuppa!


Original source:
Mormor

- Jules

Sandnøtter

These translates simply as sand-nuts! Like ginger nuts, except these are made with mainly potato flour for a sandy texture. I would perhaps advice you to use normal butter that is a little harder than flora, as the batter I made turned out a liiiittle melty.

Also, I was surprised at how big they turned out when shaping them with two teaspoons. You could make twice as many by using a small teaspoon's worth of batter, just note that they will bake in a few minutes less. The sand nut biscuits are not supposed to turn golden, so don't go by the colour when checking if they're done.

For many people in Norway, these are considered one of the seven kinds, but you also get some similar biscuits called sandkaker or sand-cakes! Plenty of christmas recipes out there.

Sandnøtter
(Makes 28, about 52 calories each)

125g butter (I used flora light...as always)
145g sugar
1 egg
1-2 tbsp milk of choice
210g potato flour (I bought mine in a health shop, organic shops will probably also have it)
60g plain flour
1 tsp baking powder

- Start by pre-heating your oven to 200°C.

- Now, whisk together the egg and sugar until it's light and airy, then mix in the egg and stir well.

- Sift in the flours and baking powder into the butter mixture and stir well. If using regular butter, you might get more of a dough consistency, in which case you can roll little balls, place them on a baking tray on baking parchment, and press down lightly with a fork. If the mixture is a little to wet to handle with your hands, then use two teaspoons and work it between them before placing on the baking paper.

- Place them in the middle of the oven and bake for approximately 10 minutes, tap gently with your fingers to check if they're done. Because I made mine slightly bigger, they needed about five minutes extra.

- Take out and leave on a rack to cool completely before peeling of the paper. Store in an airtight container or biscuit tin, or eat straight away with your tea of coffee!

I also noticed some other recipes for these used 1 tsp of vanilla sugar and a bit of spice like cardamom or nutmeg, so that's something to keep in mind should you feel a little experimental, you can't go wrong with vanilla sugar, mmm!


Original source:
Mormor, once again - thanks!

- Jules

The Best Gingerbread Biscuits Revisited

Supersoft without being undercooked!

I noticed now with December fast approaching, the recipe I've posted up for gingerbread biscuits is becoming increasingly more popular. There was however a little confusion in the recipe because the original one stated the wrong about of flour/butter.
Pepperkaker/pepper biscuits or gingerbread biscuits as they are called (normally I would add a pinch of pepper to them, but I haven't tried that with this version before because they turned out sooo delicious the first time around) are normally associated with Winter, and christmas but the spices used are almost the same as in pumpkin spice! There is clearly a fine line, but when I was feeling a little under the weather the other day, and thought of baking gingerbread biscuits, I immediately felt a little better.

I have now improved the recipe, making it more easy to understand, aaaand for some reason they ended up only having 19 calories per biscuit this time! I round it up to 20 though, and don't worry, it includes the flour you need for dusting!

The Best Gingerbread Biscuits Revisited
(Makes close to 68 biscuits, 19 calories each - 1240 for the entire batch)

75g brown soft sugar
1 tsp ground ginger
1/2 tsp allspice
1 tsp cinnamon
50g crystalised ginger, chopped
125g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
40g light butter (such as Flora)
1 egg yolk
1 tbsp agave syrup

- Start by mixing the first eight ingredients together in a bowl. Make sure it's well incorporated before you continue.

- Melt the butter, and make a well in the flour mix, pouring in the butter, followed by the egg yolk and syrup. Stir well until you have a dough. Knead it well before wrapping it up in clingfilm and leaving it in the fridge for at least half an hour. You can leave it overnight too should you not have time to make them that day - handy!

- Pre-heat the oven to 180-200ºC.

- Line a baking tray with baking paper and get ready to roll!

- Take half of the dough and a little flour and knead until it's a little less sticky. Roll out carefully, always dusting the sides lightly with flour as gingerbread dough is usually very sticky. It helps to also flour the rolling pin/glass/whatever you're using to roll it out with.

- Press out small biscuits with cookie cutters or glasses, and place on the baking sheet. Pop them in the middle of the oven and bake for 8-10 minutes until cooked through and puffed up. Leave to cool still on the paper but on a rack for a few minutes before gently peeling them off the baking sheet.

Enjoy instantly with a cup of tea or leave to cool completely before putting them in a biscuit tin. I doubt you can finish them all off in one day unless you have company, despite how dangerously addictive they are! I munched five, as I had to try at least one from each out oof three batches and then there were a couple of "uglies" that I didn't want to bring with me to work. I think I made a few of them on purpose though *blush*

Original source (Once again):
http://www.bbcgoodfood.com/recipes/1840651/gingerbread-gift-jars

- Jules

Three Ingredient Chocolate Chip Cookies

I was a little sceptical when I found the recipe at first, and though you would need to add a splash a milk or something at LEAST, but you know what? There is no need! These turned out slightly gooey and chewy! Super healthy compared to most shop-bought cookies, and there's not much that beats still-warm little pieces of sweet goodness, mmmm!

These almost turned out a little too sweet for me, but I might experiment a little with different flavours and textures. You can use chopped nuts, raisins, and spices for different kinds of course, which I might just do next time. Oh! Peanut butter, I'm sure that'd be fantastic *smiles* These are too simple not to make on a regular basis! Sweet, delicious, filling and HEALTHY! Who would've guessed?

Three Ingredient Chocolate Chip Cookies
(Makes 4, about 100 calories each)

1 medium ripened banana
50g oats
25g dark chocolate chips

- Pre-heat the oven to 180ºC.

- Mash the three ingredients together, I used a bowl and a fork - simples!

- Now, either on a greased baking sheet clad baking tray, or in muffin moulds, make four cookies or cookie cupcakes should I say! Bake for about 15-20 minutes until slightly golden and cooked. You can also make several more smaller ones, then the cooking time will be a little less, just keep an eye out for them.

- Leave to cool a little before serving, and enjoy! Maybe with a glass of milk? Perfect for lunchboxes too!

These cookies/muffins will keep refrigerated for two days, since it's made from fresh, cooked fruit. They taste the best when they're just out the oven and have cooled slightly though, yum!

And I know it might be a little late seeing as Halloween has just passed us by, but when I saw this pumpkin tea, I couldn't resist! I have been looking for pumpkin coffee for some time now, but these are pretty good too! A lovely undertone of cistrusy orange.

What are your favourite tea and biscuits?


Original source:
http://www.skinnytaste.com/2013/09/chewy-chocolate-chip-oatmeal-breakfast.html

- Jules

Not Quite Anzac Biscuits

...but close enough!

Traditionally made for the 25th of April in New Zealand and Australia if I'm not mistaken. I know that day has already been, but now you'll be ready for next years batch... or just go ahead and make them anyway, they're definitely worth it!

These remind me of a hybrid of the Scandinavian oat macaroons and coconut macaroons, which makes sense, as that#s mainly what goes into these scrumptious bites!

I replaced half of the sugar with "Sukrin Gold" which only has 15 calories per 100g, but tastes deliciously sweet, almost caramel-like! Also, I was running out of oats, and so I added a little bit of ground millet to the mix!
I used agave syrup in place of the golden syrup, and they still came out deliciously soft and sweet!

Not Quite Anzac Biscuits
(Makes about 26, 60 calories each)



60g porridge oats
25g ground millet
85g dessicated coconut
100g plain flour
50g Sukrin Gold (Can use normal sugar)
50g light brown sugar
100g butter (I used Flora Light)
1 tbsp agave syrup (or golden syrup)
1 tsp bicarbonate of soda

- Start by mixing all the dry ingredients - except from the bicarbonate of soda - in a medium baking bowl.

- Pre-heat your oven to 180°C

- Melt the butter on low heat in a small pan, and add the syrup, two tablespoons of hot water, as well as the bicarbonate of soda.

- Make a well in the centre of the dry mixture and pour in the butter-syrup mixture. Stir well and use two teaspoons to shape small balls. Place them on a greased baking paper on a tray, and bake for 8/10 minutes until golden, but still soft.

Enjoy!

Original source:
http://www.bbcgoodfood.com/recipes/3803/anzac-biscuits

- Jules

Honey, Oat & Sesame Biscuits

So, I thought I would try making a snack packed full with energy, and so I did! The only thing is that these are very high in fat, BUT it's healthy fat that your body needs. Have one of these after your workout and your body will thank you! Honey heals tissue in your body from within, and seeds help your body take up even more nutrition from the oats than what it normally would without. AND they're tasty too!

Originally they don't come out too sweet, should you want them a little sweeter though, add a drizzle of syrup!

Honey, Oat & Sesame Biscuits
(Makes 12, about 130 calories each)



100 g honey
6 tbsp light tahini
2-3 tbsp water
60 g sesame seeds
120 g porridge oats
Pinch of salt

- Pre-heat the oven at 185°C.

- Combine all the ingredients in a bowl and divide between 12 cupcake moulds, or simply roll into 12 small balls with your hands and set them on a baking paper clad tray. Pop them into the oven for 15-20 minutes until golden.



Simples! Now enjoy them with a cup of tea or coffee, mmm!

Original source:
http://allrecipes.co.uk/recipe/12997/honey--oat-and-tahini-cookies.aspx

- Jules

Sandkaker - Sand Biscuits

I am proud to present to you - the Seventh Kind!

I only just got there in time, but the point is that I made the finish line, phew! I even brought some biscuits across the road to my Aunt and Uncle.

Usually, these are made in a special biscuit tin, but neither my mum nor me have any, and so I had to make them the way my grandmother made them, which is a little easier! I also added an almond on top for good measure - they're healthy after all! And ooooh so tasty!

Sandkaker - Sand Biscuits
(Makes about 34, 110 calories each)

Ho-ho-holey moley!

200 g butter
250 g plain flour
100 g ground almonds
1 egg
100 g sugar

- Crumble the butter in with the flour, and then add the rest of the ingredients. Work with it until you have a nice dough, shape it into a ball and leave it in the fridge to cool for at least an hour.

- Pre-heat the oven to 175°C.

- IF you have the biscuit tins required, use them to put the dough in and press it around so that you end up with a 3-5 mm thick biscuit "bowl", if you don't have them - worry not! Just roll them into balls the size of a walnut, and optionally press and almond on top. Bake the biscuit tins for 10-15 minutes, and the biscuit balls for 15-20 minutes. The latter are thicker and therefore need a few more minutes in the oven to cook through.

Enjoy - and I hope you have a wonderful holiday! And if you don't celebrate christmas and like almonds, why not give these a shot anyway?

Oh, oh! And it turns out I have a least been a wee bit of a good girl this year, as my stocking that has been with me since I was three months old has been filled by "santa" - win! *grins*

Original source:
http://oppskrift.klikk.no/sandkaker/1723/

- Jules

Peppernøtter - Pepper Nuts

First of all - Happy little christmas!

I would like to apologise for my absence, but I am currently on Christmas holiday in Norway with my family. I was panicking a bit as I hadn't finished my "Seven Kinds" biscuit project, but today I had some time to spare tonight and finished off the project.

Before that, we had "Santa Porridge", which is a tradition for my family to have on the 23rd. It's rice porridge that we serve hot sprinkled with sugar, cinnamon and a little knob of butter in the centre. It is a little different from family to family, but I think the point of it is to have a cheap nice meal before celebrating with a huge dinner on the 24th.
To make a little bit more out of it than just, well...rice porridge - we add an almond in the casserole, and whoever gets it wins a prize, which is usually a marzipan pig! This year, my mother got it! We always save a little of the leftover porridge and sets it out in a bowl for Santa - the man needs a little porridge to keep him going!

I would have tried to make it from scratch if it was up to me, it only takes pudding rice, a tiny bit of salt, a little more sugar, and a few drops of vanilla extract, and then you boil it like a risotto, only with milk. Cook it for about an hour until the rice is nice and soft. ANYWHOOOO, mum suggested we did as we usually do and cheated with a little hand from Toro, and to be honest, it is a pretty good substitute

I'm rambling, anyway, now for the sixth type of christmas biscuits - peppernøtter, which means peppernuts, but are basically gingernuts, and these came out better than the ones I made last year, result!

Peppernøtter - Pepper Nuts
(Makes about 60, 80 calories each)

250 g butter
200 g sugar
1 tbsp dark or light syrup
1 egg
2 ts ground ginger
2 ts ground cinnamon
2 ts ground cloves
1 ts cardamom (optional)
2 ts bicarbonate of soda
650 ml flour

- Mix sugar, butter and syrup. Then add the egg and stir well to combine.

- Now, add the spices, followed by bicarbonate of soda and the most of the flour. Combine this to a nice dough, add more of the flour until it is easy to handle without it sticking to your hands too much.

- Pre-heat the oven to 150°C. And on a baking paper clad tray roll the dough into balls the size of large hazelnuts. These will spread out a little, so keep some distance between them.

- Place in the middle of the oven and bake for about 15 minutes until nice and golden.

Original source:
http://www.dansukker.no/no/oppskrifter/fine-peppernotter.aspx

- Jules

Jødekaker - Jew's Biscuits

First of all, I found some of the biggest red apples I have ever seen in our local fruit and vegetable shop! Take a look at this....

Secondly -

My fifth out of seven kinds of christmas biscuits! These go by different names, but I will use the one that I found in my grandmother's recipe book. Now, I don't know the story behind them, I just remember them from my childhood. Easy to make, really quick as soon as the dough has been left to cool for a little while, and sweet on the tongue. These are crumblicious!

PS. Icing is essential!

Jødekaker
(Makes about 46, 55 calories each without icing)

1 egg medium
125 g sugar
175 g butter (I used Flora), melted and slightly cooled
300 g plain flour
1 lemon, zest
1 tsp horn salt

Icing sugar, a few drops of water and a few drops of lemon juice for icing.

-First, whip the egg and sugar together until light and airy.

- Then add the remaining ingredients, and stir well to combine. Use a wooden spoon and combine it so you get a sticky, but nice golden dough. Place in the fridge for at least half an hour. I let it sit overnight.

- Preheat the oven to about 200°C

- Roll out half of the dough at a time, until it's about 2-3 mm flat. Use a medium sized glass and cut out circles. Place on a tray with baking paper. These only rise and don't spread out, so you only need a bit of space between them.

- Place them in the middle of the oven for 5-10 minutes. The biscuits should still be pale, but have a slight golden colour around the edges. Leave on a rack to cool.

- Once they're cool, mix icing sugar, and a few drops each of water and lemon juice. The icing should be a lttle thick, as that helps it dry quicker and prevents it from going all runny.

Enjoy!

Original source:
My dear Grandmother Evelyn, whose birthday would have been today. The bestest mormor there was and will ever be!

- Jules

Konfektkaker - Confectionary Cookies

...or dark chocolate chip cookies if you like!

I found this as one of the recipes I already had written down in my recipe journal even before I got properly into cooking. My grandmother always used to make these whenever we were getting close to christmas, and my mum still makes them every year! And so I have decided that this will be my #4 out of the seven kinds I will be making for christmas this year. They might be very similar to the ones I have already posted, BUT I prefer these ones because of the bittersweet dark chocolate, mmmm!

Six ingredients = epic cookies!

Konfektkaker - Confectionary Cookies
(Makes 25 large cookies, 160 calories each)

200 g butter (I used flora light)
250 g sugar
275 g plain flour
2 eggs
1 tsp baking powder
200 g dark chocolate, chopped

- Cream the sugar and butter until it's nice and smooth.

- Preheat the oven to 200°C, before mixing in flour, baking powder and eggs with the butter and sugar. Make sure it is combined well, and then stir in the chopped chocolate.

- Use to teaspoons and set little mounts of batter onto a baking paper clad tray. These cookies will spread out quite a bit, so make sure there's plenty of room between them!

- Place in the middle of the oven and bake for 10-12 minutes until golden, leave on a cooling rack for 5-10 minutes.

Original source:
Mum! And possibly also granny...I think we might have gotten the recipe from her in the first place

- Jules

Havremakroner med Rosiner - Oat Macaroons

...with raisins! Although, I would describe them more as flapjack bites. They are delicious, and usually made without raisins (only heaven knows why!).

Havremakroner med Rosiner - Oat Macaroons
(Makes about 24 small ones - about 70-75 calories each)

90 g/3 dl oats
125 g butter (I use Flora light)
125 g sugar
3 tbsp water
1 1/2 dl raisins (about 50 g)
100 g/3 dl plain flour
1 tsp baking powder

- Melt the butter and pour over the oats into a baking bowl, then stir in the other ingredients. You should end up with a sticky mixture that you can shape balls with.

- Pre-heat the oven to about 175°C. On a baking paper clad tray, use two teaspoons to shape little balls out of the batter, OR use your hands. My mixture was not that wet, so I just used my hands, worked just fine!

- Place in the middle of the oven and bake until golden, 15-20 minutes. These need a little longer than the coconut macaroons because they are quite solid with all the oats. They come out lovely and chewy though!

I hope you enjoy!

Original source:
As previous recipe, my dearest mormor, of granny if you like! I'm trying to take most of the recipes I use for the christmas biscuits from an old recipe books of hers. How beautiful is the handwriting?!

- Jules

Kokosmakroner - Coconut Macaroons

So the flat has had its Winter clean, and I have just finished making the first two out of my "seven kinds" of christmas biscuits. I will post the first one up here now, I hope you enjoy!

Kokosmakroner - Coconut Macaroons
(Makes 40, about 65 calories each)

4 egg whites
200 g sugar
1/2 tsp vanilla sugar OR 1/2 tsp vanilla extract
280 g dessicated coconut

- Whisk the egg whites along with the sugar and vanilla until it's nice and airy, then fold in the dessicated coconut.

- Pre-heat oven to 175°C. On a baking paper clad tray, use two teaspoons and shape little balls out of the coconut mixture. Place about 2 cm apart from each other as they do get a bit bigger in the oven as they bake.

- Sit them in the middle of the oven, and bake for about 10-12 minutes until golden. Leave to cool for a little while before transferring to a cooling rack.

Original source:
Mormor

- Jules