Monday, 14 June 2010

Summer Fayre BGS (2010) Part 2

The Cookie Jar.
As well as the lemonade in the Hamper I filled a Cookie Jar with the following varieties, Buttery Oat, Cranberry and White Chocolate and Chocolate Chip.
Here are the Recipes as requested by Ann, who won the Hamper.

Buttery Oat from Sue Lawrence (Book of Baking):
200g unsalted butter
100g golden caster sugar
150g rolled porridge oats
85g plain flour
¼ teaspoon bicarb

1. Preheat oven to 180°C and prepare baking trays by lining with baking parchment
2. Cream butter and sugar until smooth and light, then add the oats, flour, and bicarb and stir well until well combined
3. Using lightly floured hands, roll into approx 20 balls and place well apart on the baking trays. Bake for 15 mins until golden
4. Remove from oven, leave for 2-3 minutes then transfer to a wire rack to cool

Chocolate Chip Cookies from Sue Lawrence (Book of Baking):
125g unsalted butter
70g golden granulated sugar
50g light muscovado sugar
half a teaspoon vanilla extract
1 medium egg
150g plain flour
½ teaspoon bicarb
150g chocolate chips or chunks

1. Preheat oven to 190°C and prepare baking trays using baking parchment
2. Beat the butter and the sugars together with the vanilla until creamy. Beat in the egg then gradually sift in the flour and bicarb. Once it is just combined, stir in the chocolate chips.
3. Spoon heaped teaspoonfuls on to the baking trays and bake for approx 10 minutes until pale golden and still soft in the centre
4. Leave for 1-2 minutes before removing the cookies to cool on a wire rack.

Cranberry and White Chocolate from Nigella Lawson (Feast)
140g plain flour
½ teaspoon baking powder
½ teaspoon of salt
75g rolled oats
125g unsalted butter
75g dark brown sugar
100g caster sugar
1 egg
½ teaspoon vanilla extract
75g dried cranberries
50g pecans roughly chopped
140g white chocolate chips or chunks

1. Measure the flour, baking powder, salt and rolled oats into a bowl
2. Put the sugars and butter into another bowl and beat together until creamy,then beat in the egg and vanilla.
3. Beat in the dry ingredients from the other bowl and the carefully fol in the cranberries, pecans and chocolate.
4. Put the bowl in the fridge for at least 15 minutes.
5. Preheat the oven to 170°C, and prepare about 4 baking trays.
6. Roll tablespoonfuls of dough into balls with you hands, place them on the baking trays and flatten slightly with a fork.
7. Cook for 12 minutes until pale gold but still a little soft. Leave on the trays for about 5 minutes and then remove to a wire rack to cool. (Makes about 30)

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