Jamie Oliver

forum: Food & Drink

Subscribe to forums RSS

#21 Thu 21 Apr 05 4:41pm

jay_joanne

Member
Occupation Preschool teacher, mom
From Boston, Massachusetts
Member since Wed 30 Jun 04

Re: COOKIES ANONYMOUS

I have the same problem--love to bake, don't want too many sugary things accessible to my kids.
My solution?  Save a few for home, bring a few to the neighbors, and send some into my husband's office.  Spread the joy!  big_smile

    Likes (0)

#22 Thu 21 Apr 05 4:56pm

louee

Member
Occupation mum to 5 beautiful children
From Aylesbury, Buckinghamshire
Member since Sat 19 Mar 05

Re: COOKIES ANONYMOUS

cool, what a good idea, I get on really well with my neighbours.  The boys love cooking with me although it does get extremely messy, but that is all part of the fun.

    Likes (0)

#23 Thu 21 Apr 05 5:23pm

Bob

Member
From Jamie's office
Member since Wed 13 Apr 05

Re: COOKIES ANONYMOUS

Hi guys

Have moved this topic from Leftovers to Recipe Swap - I'm sure you agree that's it rightful place... so all forum members can enjoy the fab recipes here.

Keep them coming...  wink

Bob

    Likes (0)

#24 Thu 21 Apr 05 5:34pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: COOKIES ANONYMOUS

That was my mistake when I started it.  Wasn't paying ENOUGH attention.

No problem to move it over where it is.

Jay_joanne - excuse me, but I'm a bit dimwitted, what is "unsulfured molasses"?  Is there a big diffrence? 

Thanks for clarifying.

Montana

    Likes (0)

#25 Thu 21 Apr 05 6:29pm

jay_joanne

Member
Occupation Preschool teacher, mom
From Boston, Massachusetts
Member since Wed 30 Jun 04

Re: COOKIES ANONYMOUS

Unsulphered molasses has a deeper, richer flavor than light or fancy molasses, but not as strong and bitter as blackstrap or cooking molasses.  Just the right thing for a molasses cookie!  big_smile It seems to be the most usually stocked item in the stores in my area.
Hopes this helps!
Joanne

    Likes (0)

#26 Fri 22 Apr 05 2:53am

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: COOKIES ANONYMOUS

you're doing a fab job...keep it up!!

And you are most certainly welcome to pinch any cookies you like from the jar!!

P.S: Go for Montana's... wink

    Likes (0)

#27 Fri 22 Apr 05 6:49am

figgy

Member
From western autralia
Member since Wed 29 Sep 04

Re: COOKIES ANONYMOUS

these are my 2 all time favourite cookies:

AFGHANS (can be GLUTEN FREE)

185g / 6oz butter, room temperature
90g / 3oz brown sugar
1 egg (i use a 67g margaret river free range)
1 tablespoon cocoa powder (dutch of course!!)
a pinch of salt
120g / 4oz rice flour (brown or white)
30g / 1 oz potato flour
30g / 1 oz tapioca flour
[OR 180g/6oz wheat flour if you don't want to do gluten free, just replace the rice, potato + tapioca flours]
1 teaspoon xanthan [not necessary if using wheat flour]
60g / 2oz cornflakes


60g / 6 squares lindt 70% cocoa
1 level tablespoon butter
walnut or pecan halves, to decorate


preheat oven to moderate/180 degrees.


cream butter and sugar until fluffy, then add egg and combine well.  sift and add dry ingredients, except cornflakes, and combine well.  stir cornflakes in gently. dough should be quite stiff. 

form into 8 - 10 balls and flatten slightly on baking parchment lined cookie tray.  bake for 20 minutes.  cool completely.

break the chocolate into pieces and melt, stirring, with the butter in a wide bowl over hot water. 

put a dollop of molten choc on the middle of each cookie, and top with a walnut or pecan half. 


YUUUUUUM!!

and...

Graziella’s Paste di Mandorle (Sicilian Almond Cookies)

Ingredients
1 kilo blanched almonds
1 kilo caster sugar
4-5 egg whites, depending on size
a few drops of good quality vanilla essence
a few drops of good almond essence
glacé cherries, blanched almonds, hazelnuts or candied cedro to decorate

Method
Finely grind the almonds in a food processor.  In a mixing bowl, combine ground almonds with sugar, egg whites and essence and mix to form a stiff paste.  Preheat the oven to 180 degrees. 
Line baking trays with non stick parchment. 
Pipe the paste onto the baking trays in rosettes and decorate the centre of each with a piece of cherry, cedro or whole almond or hazelnut.  As piping these is very hard work due to the stiffness of the mixture, you may wish to form the cookies by hand!  In this case, form the mixture into small logs, pinch the top slightly with thumb and first three fingers to give a fluted shape and decorate.
Bake until just browned on the edges – these cookies should be soft in the middle.
Cool on trays.  These cookies freeze very well and thaw quickly. hand formed paste de mandorle look good if they're tossed in icing [confectioner's] sugar before serving.

Graziella is my Siciliana mother in law and she's a fantastic recipe source!

    Likes (0)

#28 Fri 22 Apr 05 2:43pm

crystalgraceballerina

Member
Occupation ballet dancer
From london (also canada and hk)
Member since Tue 21 Sep 04

Re: COOKIES ANONYMOUS

I tried these out the other day. A recipe I found in a sort of health cookbook I have. I'd never tried it before as I always go with my mom's no-fail oatmeal raisin nut cookie recipe! But to my pleasant surprise I liked these cookies even more than the more "indulgent" cookies. big_smile fab!!!

Deliciously Chewy Moist Low in Fat Oatmeal Cookies big_smile

2 cups quick-cooking rolled oats
3/4 cup plus 2 TBSP all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup lightly packed brown sugar
1/3 cup reduced-fat butter or margarine (not fat-free)*
1/4 cup buttermilk
1 tsp vanilla
1/2 cup dark raisins

Preheat oven to 325.

Combine oats, flour, baking soda and salt in a medium bowl. Mix well.

In a large bowl, combine brown sugar, butter or margarine, buttermilk and vanilla. Beat with electric mixer on low speed for 1-2 minutes, until well blended. Add oat mixture to sugar mixture. Stir until dry ingredients are moistened. Stir in raisins.

Shape dough into 16 balls (1-1/2- inch diameter). Place 2 inches apart on a large cookie sheet that has been sprayed with non-stick spray. Flatten cookies to 1/4 inch thickness using the back of a spoon. Dip the spoon in water to prevent it from sticking to cookies. Bake for 13-14 minutes, until tops of cookies are dry to touch and bottoms are golden brown. Do not overbake! Remove from tray immediately and let cool.

Makes 16 large cookies.

*I used regular butter as I didn't have any reduced-fat lying around!

    Likes (0)

#29 Fri 22 Apr 05 3:01pm

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: COOKIES ANONYMOUS

"*I used regular butter as I didn't have any
reduced-fat lying around!"


WHO DOES?????  lol


Figgy...lovely Sicilian almond cookies....I love the name Graziella too!!!
Very elegant sounding... smile

    Likes (0)

#30 Sat 23 Apr 05 4:32pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: COOKIES ANONYMOUS

FYI, the cookie recipe posted early by "andyh" is a keeper!!! big_smile

Congratulations on a wonderful and easy recipe.

My only change was in using 1/8 C dough and not 1/4 C dough to form the cookies.  Mine cooked (FYI) in 20 minutes.  Crunchy on the outside and chewy on the inside.

Absolutely a winner!  Well done andyh!

Thank you again for sharing with us.   wink

    Likes (0)

Powered by PunBB.