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Mini Chocolate Gingerbread House Recipe

Posted on December 09, 2017 by Lisa Moulden | 0 Comments

Mini Chocolate Houses Recipe

  Mini Chocolate Houses

 Ingredients:

125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

¼ cup (25g) cocoa, sifted

Topping:

250g dark chocolate

Sea Salt flakes OR Sprinkles of your choosing

 Method:

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.

 Preheat the oven to 160°C.  Cut out the mini house pieces using the 3D mini gingerbread house cookie cutter.  The one cutter cuts out all the shapes to make one house.  Re-roll the dough as necessary.  Place on large cookie sheets or trays lined with non stick baking paper and bake for 7 - 10 minutes until just cooked.  Allow to cool slightly before transferring to wire racks to cool completely.

Melt chocolate and use this to join the houses together.  You can also spread or pipe melted chocolate onto the rooves of the mini houses and sprinkle the tops with sea salt flakes (my fave!) or sprinkles of your choosing.  Allow chocolate to set and enjoy.

Salted Chocolate Mini Gingerbread House Recipe

 

Mini Chocolate Spiders For Halloween

Posted on September 29, 2017 by Lisa Moulden | 0 Comments

Mini Chocolate Spider Cookies for Halloween

EEEK! My kitchen is overrun with spiders!  Cute little chocolate delicious spiders that is!  These would be so cute served at Cafes with a hot drink on Halloween or snuck into lunchboxes for a Halloween surprise.

Chocolate Spider Cookies     Halloween Mini Spiders

If you want to create your own mini chocolate spiders you can use the chocolate cookie recipe we used.  I just added melted chocolate and sprinkles to the bodies of the spiders.

Our mini spider cookie cutter is available here.

Happy baking!

Lisa

 

Chocolate Halloween Cauldron Cookies

Posted on September 16, 2017 by Lisa Moulden | 0 Comments

I have had an idea in my mind of combining lolly snakes with witches' cauldrons to make them look like snakes are cooking in the cauldron for a while now.  I thought they would make a creepy, spooky Halloween treat.  Here is the results!  I would love to hear what you think.

Halloween Witches' Cauldron

I used my go to chocolate cookie recipe which I have added below.  I always chill this dough well as it is quite soft but when chilled it's easy to work with and you can use it to cut out even very small or fiddly shapes without trouble.  For toppings I used dark chocolate, M&M's, lolly snakes and sprinkles.

The finishing touches for Halloween Cauldron Cookies   Cutting out the chocolate cookie dough with a cauldron cookie cutter

Once cooked and cooled I topped the cauldrons with melted dark chocolate.  Before the chocolate set I popped on some M&Ms.  Then I dipped the ends of some lolly snakes in chocolate and used the chocolate to attach the snakes to the back of the cookies.  The cookie sitting on the snake will ensure that when the chocolate sets it is attaching the snake to the cookie.  Add some sprinkles if you wish.  Sit the cookies onto non-stick baking paper and allow the chocolate to set completely.  You can move your snake heads so they look like they are coming out of the top of the cauldron.  If your snake just won't sit how you want it to, stretch it a little where it folds over the cookie and it should sit down much easier.   The snake attached to the back does make the cookie sit up from the plate but I think this looks pretty neat.

Halloween Witches Cauldron Cookies  Halloween Chocolate Cauldron Cookies

Chocolate Cookies Recipe

Ingredients:

125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

¼ cup (25g) cocoa, sifted

Topping:

250g dark chocolate

Toppings of your choosing

Method:

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.

Preheat the oven to 160°C.  Cut out shapes using a cauldron cookie cutter, re-rolling the dough as necessary.  Place on large lightly greased baking trays lined with non stick baking paper and bake for 10 minutes until just cooked.  Allow to cool slightly before transferring to wire racks to cool completely.  Melt chocolate and spread or pipe on to biscuits and then add your decorations before the chocolate sets.  I top with chocolate and then decorate one cookie at a time so that it doesn't set too quickly for me.  Allow chocolate to set and enjoy.

 Our cauldron cookie cutter is available here: https://cookiecuttershop.com.au/products/cauldron-cookie-cutter-c2501 

Choc Topped Chocolate Cookies with Sprinkles

Posted on August 30, 2017 by Lisa Moulden | 0 Comments

Choc topped sprinkle cookies

Chocolate Cookies Recipe

Ingredients:

125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

¼ cup (25g) cocoa, sifted

Topping:

250g dark chocolate

Sprinkles of your choosing

Method:

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 4 or 5mm thick and refrigerate for at least 30 minutes or until firm.

Preheat the oven to 160°C.  Cut out shapes using cookie cutters of your choosing, re-rolling the dough as necessary.  Place on large lightly greased baking trays lined with non stick baking paper and bake for 8 - 12 minutes until just cooked.  Allow to cool slightly before transferring to wire racks to cool completely.  Melt chocolate and spread or pipe on to biscuits and then sprinkle on the sprinkles.  Allow chocolate to set and enjoy.

Cutting out chocolate cookie doughChocolate cookie cut outs ready to be bakedHeart with chocolate and sprinkles

Choc topped sprinkle cookies

Springerle Cookies Recipe

Posted on August 24, 2017 by Lisa Moulden | 2 Comments

I have been wanting to try out one of our Springerle moulds ever since they first landed in our store but I must admit that I was a little put off by the long process.  However once I gave it a try the actual active time in making these cookies wasn't too bad.  It's just the air drying that took a while and our kitchen and living room resembled a biscuit bake house for a day.

I chose our deer in forest mould for my first attempt and that decision was not hard at all.  I adore this beautiful mould design and didn't need any excuse to add this to my baking collection.

Deer In Forest Springerle Cookies

I used the Classic Springerle Cookie recipe from Springerle Joy as my starting point and followed their method exactly.  I have halved the recipe (just about) and converted to metric below.  With the recipe halved I made 60 cookies that were 6.5cm wide.

Ingredients
5 large eggs
460G Icing Sugar
Flavoring options (choose one edible flavoring oil from the following)

  • tsp. anis oil -or-
  • 1 tsp. almond oil -or-
  • 2 tsp. any fruit flavoring oil (orange, lemon, raspberry)

500G Plain Flour
Baking paper to line cookie sheets.

Method
Beat the eggs well until the mixture turns very light and airy.  This took about 7 minutes in my stand mixer with wire whisk attachment. With mixer on low, add the icing sugar by ½ cups until all sugar is incorporated and mixture is fluffy. Add the flavoring oil while mixer is on low speed. 

Switch to the beater or flat paddle attachment. Gradually beat in ¾ of the flour on low speed. Knead in the last quarter of the flour by hand or use the bread hook attachment. Do not over mix. Let the dough rest for 30 minutes to two hours covered on the dough surface with plastic wrap.  This is an important step - the dough will seem very wet before resting and the flour does absorb a lot of the moisture during resting. 

Note: In low humidity conditions, do not knead in all the flour. Reserve about half a cup. Let the dough rest 30 minutes to two hours. During that time, the flour in the dough will continue to absorb the liquid. You may find that you don’t need to add the reserved flour. 

Divide the Springerle dough, which still will be sticky, into four parts. Cover the bowl with a damp towel to keep the dough parts moist. Take out one piece and knead in just enough flour so that it is slightly sticky. Roll out on a well floured surface so that it is 8mm thick. Lightly dust the rolled dough with flour so that the dough feels like silk. Dust your Springerle mould with flour using a pastry brush. Now press the very finely dusted mould evenly into the dough until the mold cavity is filled, and remove. Cut out the moulded dough with a suitable cookie cutter, pastry wheel or a knife and place on a baking sheet that has been lined with baking paper. 
Springerle Cookie In Progess
After a drying period of 8-12 hours at room temperature (this preserves the detail in the cookies produced by the mould during baking), bake the Springerle one baking sheet at a time at approximately 150ºC on the very bottom rack of the oven. Very small cookies can be done in 6-8 minutes at 150°C while larger cookies may take 12-20 minutes and are best baked at 140°C. Cookies are done when the bottoms are a light golden brown. When baking these cookies for the first time, bake just a few on the first baking sheet and check often to see how long your cookies take to finish.
Springerle CookiesSpringerle Cookies for ChristmasSpringerle Cookies Featuring Deer in ForestSpringerle Biscuits

Thank you Springerle Joy for such detailed instructions in your recipe making it easy for me to create these beautiful biscuits.

Happy baking

 - Lisa x

The Healthier Cookie Substitutes That Are Still Delicious

Posted on August 18, 2017 by Lisa Moulden | 0 Comments

The health food market has grown a lot in recent years and there’s now more healthy food on the shelves than ever before. This is great news for those trying to lead a more balanced lifestyle. If you want to start eating more healthily but you’re worried that you might have to cut out your favourite snacks, don’t fret, we’ve got you covered. Here are a few changes you can make to your cookie recipe that will help keep you fit and healthy.

Chocolate swap

If you’re one of the billions of people who love chocolate in their cookies then the idea of taking it out may seem ludicrous, and we understand how you feel. But there are a few alternatives that can make your cookies healthier, while still satisfying your sweet tooth.

If you enjoy a touch of sweetness then try swapping out chocolate chips for some kind of fruit. There are plenty of different options to choose from so try experimenting with different fruits until you find one you like. Diced strawberries, cherries, banana chunks or raisins are all great tasting alternatives to chocolate. If you don’t want to ditch the chocolate then using brands with a higher cocoa content is a much healthier way to go. Cut them out into fun shapes to reflect their new content using our fun food themed cookie cutters.

Better butter

Trying to cut the amount of fat in your recipe is a great way to make healthier cookies. Butter is the main culprit when it comes to your cookie’s fat content, so try reducing the amount you use. Also try using healthier alternatives such as low-fat peanut butter or almond butter. Mashed banana and other fruit purees also make healthier and sweeter butter substitutes.

Flour power

There isn’t any escaping the need for flour when you’re making cookies for most recipes, but there are ways you can improve the recipe’s health benefits by changing the type of flour you use. Wholemeal flour will give your cookies a healthy kick, while adding a wholesome taste and richer colour.

Healthy additions

Adding healthy ingredients to your recipe will add new dimensions to your cookies. Vitamin and mineral powders can help give your immune system a boost, and healthy oats will add a new level of taste and texture.

Less is more

The key to eating healthily is to maintain a balanced diet while staying active,  so there’s no reason you can’t treat yourself every once in a while. Try making your cookies slightly smaller than you normally would, or reduce the amount you make in each batch so you can still enjoy your favourite treat without overdoing it.

Healthy Cookies

Posted in Healthy Cookie Hacks, Healthy Cookie Substitutes

The Best Sweet Treat Recipes For Pets

Posted on August 09, 2017 by Lisa Moulden | 0 Comments

If you have any pets at home then you probably know the feeling of baking a fresh batch of cookies or cakes and then having to wrestle away your four legged friend as they try to gobble them up. Unfortunately most dessert recipes are not animal friendly because of their high sugar or chocolate content. It seems unfair for your animal friends to miss out on your delicious baked treats, so here are a few recipes that are sure to keep them satisfied.

Peanut butter and pumpkin cookies

This delicious blend of creamy peanut butter and sweet pumpkin will make a healthy snack for dogs.

Ingredients:

  • 2 ½ cups of wholemeal flour
  • 2 eggs
  • ½ cup of minced pumpkin
  • 2 tablespoons of peanut butter
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of salt

Put all of the ingredients in a bowl and mix together, adding water to create a dough that’s stiff and dry. Roll out the dough and cut it into pieces using our paw print cookie cutter or mini bone cookie cutter, then place them into the oven at 180 degrees celcius until they’re hard.

Fish and coconut crunchies

Anyone who has a cat will know how picky those four legged felines can be, but these delicious treats are sure to have them purring for more.

Ingredients:

  • 1 can of drained tuna
  • 1 cup of coconut flour (or wholemeal flour)
  • 1 tablespoon of dried catnip
  • 1 egg
  • 1 tablespoon of olive oil
  • 1-2 tablespoons of water

Combine the ingredients in a food processor, or with a whisk in a bowl. Make sure to mix it evenly into a dough that is slightly sticky. Roll chunks of the dough into small croutons and bake on a tray for 10-15 minutes at 350 degrees F (175 degrees C) until dry and crunchy.

Bird lollies

A lot of pet treat recipes focus mainly on cats and dogs, which means that other animals are usually overlooked. This is a recipe for bird lovers to keep their avian friends chirping with joy.

Ingredients

  • 3 cups of water
  • 2 packets of gelatine
  • 1 cup of mixed berries
  • 1 cup of bird seed

Bring your water to the boil and then stir the gelatine powder in until it has dissolved. Stir occasionally as the mixture cools down and thickens. Add the rest of the ingredients and keep stirring to spread the berries and seed evenly. Separate the mixture into moulds of your choice and leave to set. If you want to keep your winged friends cool then simply pop the lollies in the freezer.

Dog Bone Cookies

Posted in bird feeder recipes, dog biscuit recipe, homemade pet treats, Pet cookie recipes

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