Crunchy Coconut Oatmeal Cookies

Crunchy Coconut Oatmeal Cookies

Crunchy Coconut Oatmeal Cookies

Last week I was in Leeds due to work, my first time visiting since attending the Leeds music festival many moons ago. It was fun to see a little of what the city had to offer and enjoy a cocktail or two. I am such a home bird though, that by the third day I was missing my family and Hannah! Hannah, you see, went to the vet to get her teeth cleaned on the Thursday morning, but I only learnt when I got home on the Friday that she in fact had 12 teeth taken out! Yorkies have 42 teeth (thank goodness!) and after being a bit sick and groggy, she has bounced back to full strength! 

With all this happening, I knew I wanted to bake cookies when I got home. Cookies are comforting to me and remind me of happy family times. My mum is a big fan of oatmeal cookies, so we would get them a lot, though they were just the shop bought variety (my mum was no baker, unlike both my grannies).  We love the thin and crunchy cookie rather than the soft and chewy type. There’s something more satisfying biting down and hearing that crunch, or dipping it into a cup of tea or a glass of milk! 

Crunchy Coconut Oatmeal Cookies
Simple to make, yet utterly delicious! A batch of these will cheer up you, your family or your work colleagues! 

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Hanging Teacup Ginger Biscuits with Fresh Lemon Royal Icing

Biscuits | April 1, 2015 | By

These cute little ginger biscuits, with their sugar fondant topping and swirl of fresh lemon royal icing, would make a great alternative to chocolate for having with your Easter afternoon tea. Let’s face it, by the time afternoon comes around you’ll probably have eaten an easter egg…or two! Let me make it clear from that start, this isn’t your classic ginger nut biscuit recipe that results in chewy biscuits containing raising agents; the aim of the exercise is that these little beauties are kept flat so as to hang delicately off cups. The notion of having a cookie cutter to mould your biscuits, specifically so they may be poised upon the rim of a cup, is admittedly a bit quirky. Having said that, considering Easter celebrates the painting of eggs and involves a human-sized rabbit delivering them, I think quirky fits? I opted to go with yellow food gel, figuring nice bright colours are essential to capture the Easter vibe and represent the start of the British Summer Time! These little cutters are easy to find on places like eBay, etc. Alternatively, you could use any Spring/Easter inspired cookie cutters you already own.

This is a fun, easy recipe to make with kids. They can get their hands dirty mixing the ingredients and colouring the icing yellow. To simplify it further, you can leave out the sugar fondant and just decorate with the royal icing. The biscuits will taste good either way!

I hope you all have have a lovely Easter. 

 
EHanging Teacup Ginger Biscuits with Fresh Lemon Royal Icing
 
 
 
Easter Hanging Teacup Ginger Biscuits with Fresh lemon Royal Icing
Yields 38
Crunchy ginger biscuits with a sugar fondant topping, decorated with a swirl of lemon royal icing.  For the biscuits
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Ingredients
  1. 175g plain flour
  2. 75g unsalted butter, cubed
  3. 50g caster sugar
  4. 2 tsp ground ginger
  5. 1 egg, beaten
  6. A pinch of salt
  7. For decorating
  8. 500g sugar fondant
  9. food gel colouring, yellow
  10. 600g icing sugar
  11. 2 egg whites
  12. juice of 1 lemon
  13. water, for thinning out the royal icing if needed
Instructions
  1. Sieve the flour into a large mixing bowl and rub in the unsalted butter until it resembles breadcrumbs.
  2. Add in the sugar, ginger, salt and then the beaten egg. Bring the mixture together to form a dough. Shape the dough into a ball, wrap in clingfilm and chill for 30 minutes.
  3. Preheat your oven to 180c.
  4. Once chilled, roll out the dough onto a floured surface to about 5mm thick. Use your cookie cutter to stamp out your shapes.
  5. Bake for 15 minutes, or until golden brown. Leave them to cool on a wire rack.
For the sugar fondant topping
  1. On a floured surface, roll out the sugar fondant to around 3mm thickness. Use your cookie cutter to stamp out your sugar topping.
  2. With a small brush, wet the underside of the sugar topping with a little water and then smooth it down on top of one of your biscuits. Get creative! If you have a flower cookie cutter, you can impress one or two flower shapes onto the surface of the sugar topping to make a little petal design. Repeat this process until each biscuit is topped.
For the royal icing
  1. Place the icing sugar into a large mixing bowl, along with the 2 egg whites and juice of 1 lemon. Beat thoroughly with a spoon (or hand mixer), add a little water if needed to thin it out. You will want the icing to have the consistency of toothpaste. Add a few drops of yellow food gel colouring and mix until it's all even.
  2. Spoon the icing into a piping bag fitted with a small nozzle.
  3. Pipe over a small section of the biscuit to create a mini flower effect. Repeat until all biscuits are covered.
Notes
  1. Yield: 38 biscuits (depends on the size of your cookie cutter.). Can keep stored in an airtight container for up to three days.
From Plate to Pen http://www.fromplatetopen.com/
 Hanging Teacup Ginger Biscuits with Fresh Lemon Royal Icing