Hey guys! I know its been a while, but I'm back on this blog to share my travels, food tips and new recipes with you all. It's just been a hectic 2 years with school and all but now that I've finished my O-levels and have some extra time on my hands, I want to use this time to develop my blog as well as the new instagram page I've started which goes by the same name as this blog (@nehathefoodie). On the instagram, I will be sharing food reviews, travel logs as well as some quick recipes.
I would like to make my return on the blog by sharing one of the first cookies I ever made from scratch and have been a family favourite ever since I was 8 years old. This recipe has been adapted from a children's cookbook which is actually one of the first cookbooks that got me into baking. My dad and brother can not get enough of these and the ENTIRE batch is gone in less than 24 hours! These cinnamon cookies have a lovely shortbread like texture and a slight caramel flavour from the brown sugar as well as a hint of cinnamon in the background. The lemon icing is optional but it compliments the cinnamon wonderfully. I hope these become a staple tea time cookie in your house.
100g plain flour, plus extra for dusting
115g whole wheat flour
1 tsp baking powder
1/2 tsp salt
140g butter, cut into cubes and chilled
150g light brown sugar
50g dark brown sugar
1-2 tsp cinnamon (depending on how much flavour you like)
1 egg yolk
ICING: 150g icing sugar + 1 tbsp lemon juice
2) Rub in the butter using your fingertips until the mixture represents fine breadcrumbs. Add the egg yolk and form the mixture into a ball of dough. You may add 1 tbsp of water if the mixture seems dry. Cover the dough in plastic wrap and place int the fridge to chill for at least 30 minutes. At this point the dough will keep in the fridge for 1-2 days or in the freezer for up to 2 months. Just make sure you thaw it before rolling it out.
3) Pre heat the oven to 175 degrees C and line 2 baking sheets with greaseproof paper. Roll out the dough to about 3 mm thick and cut out shapes of your choice using a cookie cutter. Re roll the dough and cut out as many more shapes as you can (you can re roll the dough again, however I wouldn't recommend more than 1-2 times it as it make the cookies tough).
4) Place cookies on prepare baking sheets, leaving 1 cm between cookies (they may spread out and puff up a bit don't worry as it doesn't affect the shape too much). Bake in the oven for 15-20 minutes depending on how crispy you like your cookies. Remove from baking sheets and allow to cool completely.
5) If you wish to ice them, mix together the icing sugar and lemon juice in a small bowl until you achieve a smooth, spreadable consistency (you may need to adjust by adding more icing sugar or water). Drizzle or spoon over the tops of the cookies and allow the icing to harden. these cookies can be stored in airtight containers at room temperature for up to 5 days (although I doubt they'll last that long!)
I would like to make my return on the blog by sharing one of the first cookies I ever made from scratch and have been a family favourite ever since I was 8 years old. This recipe has been adapted from a children's cookbook which is actually one of the first cookbooks that got me into baking. My dad and brother can not get enough of these and the ENTIRE batch is gone in less than 24 hours! These cinnamon cookies have a lovely shortbread like texture and a slight caramel flavour from the brown sugar as well as a hint of cinnamon in the background. The lemon icing is optional but it compliments the cinnamon wonderfully. I hope these become a staple tea time cookie in your house.
INGREDIENTS:
100g plain flour, plus extra for dusting115g whole wheat flour
1 tsp baking powder
1/2 tsp salt
140g butter, cut into cubes and chilled
150g light brown sugar
50g dark brown sugar
1-2 tsp cinnamon (depending on how much flavour you like)
1 egg yolk
ICING: 150g icing sugar + 1 tbsp lemon juice
METHOD:
1) In a large mixing bowl sift together both flours, baking powder, cinnamon and salt. Stir in the brown sugars.2) Rub in the butter using your fingertips until the mixture represents fine breadcrumbs. Add the egg yolk and form the mixture into a ball of dough. You may add 1 tbsp of water if the mixture seems dry. Cover the dough in plastic wrap and place int the fridge to chill for at least 30 minutes. At this point the dough will keep in the fridge for 1-2 days or in the freezer for up to 2 months. Just make sure you thaw it before rolling it out.
3) Pre heat the oven to 175 degrees C and line 2 baking sheets with greaseproof paper. Roll out the dough to about 3 mm thick and cut out shapes of your choice using a cookie cutter. Re roll the dough and cut out as many more shapes as you can (you can re roll the dough again, however I wouldn't recommend more than 1-2 times it as it make the cookies tough).
4) Place cookies on prepare baking sheets, leaving 1 cm between cookies (they may spread out and puff up a bit don't worry as it doesn't affect the shape too much). Bake in the oven for 15-20 minutes depending on how crispy you like your cookies. Remove from baking sheets and allow to cool completely.
5) If you wish to ice them, mix together the icing sugar and lemon juice in a small bowl until you achieve a smooth, spreadable consistency (you may need to adjust by adding more icing sugar or water). Drizzle or spoon over the tops of the cookies and allow the icing to harden. these cookies can be stored in airtight containers at room temperature for up to 5 days (although I doubt they'll last that long!)
NOTES:
- Make sure you allow the cookies to cool COMPLETELY before icing them or the icing will not set and run off
- You may use all light brown sugar for a slightly less intense caramel flavour. Similarly, if you don't have whole wheat flour, feel free to substitute with plain.
- If you want to add an extra kick of spice to the cookies, add in a tsp of ground ginger or a pinch of nutmeg. The flavours are up to you!
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