Recipes

Ginger Shortbread by Sugar Salt Magic

Posted on July 01, 2021 by Michelle Bowles | 0 Comments

Ingredients

115g unsalted butter, softened

50g caster sugar

130g plain flour

2 tbls cornflour

3 tsp ground ginger

1/3 cup finely chopped crystallized ginger

Method

1. Preheat the oven to 180C (fan forced). 

2. Line 2 baking trays with baking paper

3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.

4. Add the crystalized ginger and continue to beat until combined.

5. Roll the dough between two sheets of baking paper until it is approx 8mm. 

6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.

7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.

8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.

9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.

Recipe from Sugar Salt Magic

Posted in baking, baking at home, cookie cutters, cookie recipe, cookies, ginger biscuit, ginger cookies, ginger recipe, recipe, shortbread biscuit, shortbread recipe

Mini Zucchini Frittatas by Mimi Thorisson

Posted on April 29, 2021 by Michelle Bowles | 0 Comments

Ingredients

2 large zucchini - sliced in half rondelles

5 eggs

4 tbls cornstarch

2 tbls fresh lemon juice

chopped mint

150g grated cheese

2 shallots, finely chopped

2 garlic cloves, finely sliced

1/2 tsp nutmeg

2 tbls olive oil

Salt

Pepper

Method

1. Preheat oven to 180C

2. Slice zucchini in half-rondelles and finely chop garlic and shallots

3. In large frying pan heat the olive oil 

4. Fry the shallots, garlic and zucchini for a couple of minutes until slightly golden

5. In a large bowl whisk the eggs and cornstarch

6. Then add the grated cheese, nutmeg, salt and pepper

7. Finally add the zucchini mix and combine well

8. Pre grease a muffin tray

9. Pour mixture into the muffin tray, mixture should make 10 mini frittatas

10. Bake in the oven for approximately 20 minutes or until slightly golden on top

Recipe from Mimi Thorisson

 

 

Posted in mother's day recipe, recipe, zucchini flan recipe

Homemade Tuna Cat Cookies by Supakit

Posted on July 31, 2020 by Michelle Bowles | 0 Comments

Preparation: 10 minutes

Cook: 25 minutes

Ingredients:

1 egg white

1 tin of tuna in oil, thoroughly drained

Method

1. Preheat your oven to 170C and line a tray with baking paper.

2. Crack open the egg and separate the yolk from the white. Discard the yolk and place the white in a large mixing bowl.

3. Using a hand or electric whisk, beat the egg white until stiff peaks form when the whisk is removed. Set to one side. 

4. Enter the can of tuna into the bowl of your blender. Add two tablespoons of whisked egg white to the tuna and then blend thoroughly until the mixture is a smooth paste and there are no flakes or lumps. 

5. Using a spatula, remove the tuna paste from your blender and fold into the remaining egg white. Take care not too much air out of the mixture. 

6. Transfer the final mix into a piping bag with the nozzle of you choice. Squeeze the mixture on to the baking tray ensuring that each swirl isn't too large. 

7. Place the tray into the oven for 20-25 minutes or until the treats are dry to touch. Remove and place on a cooling tray before storing in an airtight container. Treats will last up to 4 weeks if kept cool and dry. 

 

Recipe by Supakit.co

 

 

Posted in cat, cat food, cat treats, cookie cutters, Cookies, Pet cookie recipes, Recipe, tuna

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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