oliveoilandlemon

recipes for healthy living

Tag: cookies

Sweet Potato Cookies

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These have no butter, no egg and no added sugar. They are a real test of how overused to eating really sweet stuff we are. The reason I write this is that the only sweetness comes from the sweet potato and the small amount of honey brushed on the top and the cranberries. I like them and find them sweet enough but you might need to wean yourself onto them simple by adding a tablespoon or 2 of coconut sugar and each time you make then, add less and less.

These are simple to make and are lovely broken up with some yoghurt or simply with a cup of tea.

Makes 8 large 12 medium

250g cooked mashed cooled sweet potato

200g oat flour

1tsp of mixed spice

50g cranberries

Oven at 180C

Add the sweet potato to a mixing bowl and beat in the oat flour and mixed spice until you get a thick dough. Tip out onto a lightly floured counter top, knead gently to bring it all together and flatten to about 1.5cm. Cut out using a cookie cutter and place on a parchment lined tin.

Bake at 180C for 15 minutes. Brush the tops with the honey and bake for a further 5 mins approxinately until they are done.

Leave to cool then store in an airtight tin.

Chocolate Sable Biscuits …. Not your average biscuit

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Its Lent and my daughter has given up jellies and her will power is admirable. Even when others are eating jellies around her, she remembers her promise. She asked her Dad to give up chocolate with her but I’m not sure how that is going as there was a box of these in the press last week and now the’re all gone…..

I’m not that surprised really, they are delicious and as a bonus really easy to make, can be cut and cooked from frozen in 13 minutes so are really handy to keep in the freezer and works equally well with gluten free flour. Throw in some chopped nuts instead of chocolate drops and they will also be lovely. I adapted this from a published recipe, reducing the sugar and using gluten free flour. Really easy to make, really delicious – just don’t eat them all!


Chocolate biscuits – recipe adapted from Pierre Herme’s Chocolate Sable Biscuits

Makes about 25
175gr all-purpose gluten free flour
30gr good quality unsweetened cocoa powder
1/2 teaspoon baking soda
150gr unsalted butter, room temperature
80gr light brown sugar
20gr granulated sugar
1/2 teaspoon fleur del sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
150gr good quality bittersweet chocolate, chopped into chips

Oven at 170C
Sieve the flour, cocoa and baking soda together.
Beat the butter until soft and creamy.
Add sugars, the salt and vanilla extract and beat for 2 minutes more until light and creamy
Pour in the dry ingredients and gently pulse the mixer at low speed about 5 times, a second or two each time.
Mix just until the flour disappears into the dough – work the dough as little as possible once the flour is added, and don’t worry if the dough looks a little crumbly.
Add the chocolate and mix gently incorporate.
Turn the dough out, gather it together and divide it in half.
Shape each piece into a log that is 1 1/2 inches in diameter.
Wrap the logs in plastic wrap and refrigerate them for a few hours.
(The dough will keep in the fridge for about 3 days or just pop into the freezer. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Using a sharp knife, slice the logs into rounds that are 1/2 inch thick
Place on a lined baking sheets, leaving about 1 inch between them.
Bake for 12 minutes or an extra minute if frozen.
Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Nut Butter & Cranberry Cookies

A day spent in the garden sweeping and scrubbing worked up a good appetite. Chopping the tree down and finding a wasps nest in the middle of it meant I needed something nice to get over the shock. These did the job!

They are easy to whip up and with all spelt flour, good fats, low sugar content with delicious chocolate nut butter makes a pretty good option for a still delicious tasting biscuit. I love using different flours and the spelt flour adds a lovely nuttiness and coarser texture that works perfectly with the nut butters.

My other half orders all our nut butters from iherb in the US and they are really good. If you use this code DOM130 you can avail of a discount through him.

OO&L spelt cranberry cookies

Nut Butter & Cranberry Cookies
Makes about 12 sandwich cookies
Oven at 180C

1 1/2 cups spelt flour
1/2 cup almond or peanut butter
4 oz unsalted butter
1/2 cup coconut palm sugar or brown sugar
1 large egg
2oz cranberries
1/2 tsp each of salt & baking soda

Whisk flour, salt and baking soda.
Beat nut butter and butter together until creamy.
Beat in the sugar and the egg and beat well.
Turn mixer down low and beat in the flour.
Add the cranberries.
With damp hands, roll tablespoons of mixture and place onto parchment paper on a flat baking tray.
Flatten slightly and bake for 10-12 minutes.
Cool and sandwich together with chocolate nut butter.

Christmas Biscuit Presents

BAci Di Dama

Biscotti

Baci Di Dama Tin

Biscotti Arranged

DIY presents can be great in theory but a disaster in reality unless you are talented at arts and crafts. Biscuits are the exception – these are easy to make, fill the house with lovely Christmas smells and are popular both for the thought that goes into them and the enjoyment you get out of them. I made a triple batch of each and brought some into work which always goes down well. My little one helped which she enjoyed, but for her the highlight was the gingerbread house, not the bikkies.

Baci Di Dama – ladies kisses from Piedmont
Makes 40 (20 pairs)
Zest of 1 orange
150gr butter at room temperature
150 gr rice flour
150gr almonds
Pinch salt
1 tsp vanilla essence
110 gr sugar

Grind the Almonds with the sugar until light and floury
Add to bowl with rice flour, salt, rub in the butter
Grate in the zest of an orange and add the vanilla essence
Work the pastry until it comes together, wrap in cling and chill for an hour or more.
Roll into small balls (about 10gr ea).
Gently press them to flatten and bake for 20 mins.
Sandwich together with chocolate ganache or melted chocolate.

Choclate Nut Biscotti
250gr plain Flour
250gr golden castor Sugar
5 Eggs beaten lightly
240gr Chocolate drops
50gr shelled pistachio or other nuts if you prefer
1 tsp Vanilla essence
15 gr Confit orange zest (Optional but lovely!)

Oven at 180
Line two extra-large baking sheets with parchment paper;
In a large bowl, combine flour, baking powder and sugar.
Make a well in the center, add the eggs and vanilla essence and stir until combined.
Stir in the chocolate, the pistachios, and orange zest if using. (The dough will be crumbly). Use your hands to knead the dough until it comes together.
Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a 14-inch-long log. Place logs about 5 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide.
Bake for 25 minutes or until firm and light brown. Remove from oven and cool for about 15 minutes.
Transfer logs to a cutting board.
Use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on prepared baking sheets. Bake for 15 minutes more or until crisp and golden brown. Cool and enjoy immediately or store in an airtight container at room temperature for up to a month.

Baci di Dama Close

Row of Biscotti

Gluten Free Tahini & Peanut Butter Cookies

Like little shortcakes with a lovely crumbly texture, these are really delicious. Gluten free and perfect for a coffee break .

Sesame Tahini Cookies

Makes 24
2 cups gluten free flour
1/2 tsp mixed spice
1/4 tsp salt
1/2 cup well-stirred tahini
1 cup maple syrup
1 cup peanut butter
1 tsp of vanilla extract
4 tbs roasted mixed nuts roughly chopped
1/2 cup coconut oil melted

Oven at 180
In a medium sized bowl, whisk the coconut oil, tahini, maple syrup and peanut butter until well blended. Fold in the Flour and mixed spice until you get a rough dough. Tip onto a sheet of clingfilm and flatten slightly. Wrap and chill in the fridge for about an hour.

When the dough is chilled, roll out spoonfuls of dough, place onto parchment lined baking sheets, slightly flatten each ball with a fork and press some nuts into the top.
Bake for 12-14 minutes until slightly golden.
Cool cookies completely on sheets before transferring to your serving plate.

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