Recipes

Vanilla Cookie Recipe from Rhonda

Posted on December 07, 2015 by Lisa Moulden | 1 Comment

Rhonda, who owns Sunshine Cupcakes, favourite cookie recipe comes from Peggy Porschen's "Cookies" book and makes the most delicious cookies.  They cut, freeze and bake beautifully.  Enjoy!

Vanilla Cookies

 Ingredients
 200gms unsalted butter, softened
 200gms caster sugar
 1 Tablespoon vanilla extract
 A pinch of salt
 1 medium egg, light beaten
400gms plain flour, sifted
 
Place the butter, sugar, vanilla and salt in a bowl and cream together. 
 Beat the egg in a jug and slowly add to the butter mixture, beating until well incorporated. Add the flour and mix until just combined.
 Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes.
 Place the dough on a lightly floured surface and briefly knead. Roll out the dough, until about 4-5mm thick.
 Use cookie cutters to cut out the desired shapes and place the cookies onto baking trays lined with baking paper. Chill again for about 30 minutes or until cool and firm.
 Preheat the oven to 175 degrees.
 Bake cookies for 6-10 minutes, or until the edges are golden brown. Cool on wire rack.
 Eat and Enjoy!!!

 

 

Posted in Recipe, Vanilla Cookie Recipe

Peanut Butter Cookies by Jocelyn

Posted on December 04, 2015 by Lisa Moulden | 0 Comments

Jocelyn from Dog's Breakfast Pet Food as kindly shared her recipe for Peanut Butter Cookies which are a hit both with dogs and people alike.  For this recipe Jocelyn used our peace sign cookie cutter to cut out the cookies for a market where the theme was "peace".

INGREDIENTS

1 cup plain white flour

1/4 cup Kellogg's All Bran cereal

1/3 cup natural peanut butter (smooth or crunchy)

4 tablespoons canola oil

2 teaspoons chia seeds

1/3 cup water

 METHOD

  1. Preheat oven to 180 degrees Celsius. 
  2. Mix all ingredients, roll out to 5mm thick and cut with a cookie cutter of your choice or in this case the "No Nukes" anti nuclear movement symbol.
  3. Place on a lightly greased baking tray and put in the oven for 18 minutes or until lightly browned. 
  4. Remove from oven and cool on a wire rack. 

Makes approximately 36 cookies

Store up to 3 weeks in an airtight container. Can also be frozen. 

 

Thank you so much for sharing Jocelyn.  Check out Jocelyn's Facebook page to stay up to date with what's news with this awesome business.

Posted in Customer Recipe, Dog Biscuits, Peanut Butter Cookies, Recipe

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