Delicious Recipes

Showing posts with label Cookies and Bars. Show all posts

Wednesday, July 18, 2012

Lemon Thyme Spelt Bars

These lemon bars, adapted from Giada De Laurentiis via foodnetwork, are more of a shortbread with a thin lemon glaze. They don’t have the same texture as a lemon bar.

Bars	Glaze
130 Refined spelt flour 2-3 tbsp Fresh lemon thyme leaves, chopped 1/2 tsp Fine sea salt 120 g Unsalted butter, at room temperature 60 g Powdered sugar 2 tbsp Fresh lemon juice 1/2 tsp Pure vanilla extract	2 tbsp Fresh lemon juice 70 g Powdered sugar

Place an oven rack in the center of the oven. Preheat the oven to 165C/325F. Line an 8-inch baking tray with parchment paper.
In a small bowl combine flour, lemon-thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together softened butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla.
Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
Whisk the lemon juice and powdered sugar together for the glaze in a medium bowl until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
Lift the parchment paper to remove the crust from the pan. Cut into the bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

Sunday, June 24, 2012

Cornmeal Cookies with Apricots and Lemon Thyme

A crunchy cornmeal cookie recipe from Martha Stewart studded with dried apricots and fresh lemon-thyme. Lovely to go with a cup of tea or serve them with a scoop of vanilla ice cream as a light dessert.

Cornmeal Cookies with Apricots and Lemon Thyme

adapted from Martha Stewart

240 g All purpose flour
180 g Yellow cornmeal
1 tsp Baking soda
1/2 tsp Salt
220 g Unsalted butter, softened
160 g Sugar
2 Large eggs
100 g Dried apricots, diced
3 tbsp Fresh lemon thyme, finely chopped

Preheat oven to 180C/350F. Line two baking sheets with parchment paper. Set aside. Whisk together flour, cornmeal, baking soda, and salt in a medium bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Add flour mixture and mix on low speed until just combined. Mix in dried apricots and lemon thyme.
Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart.
Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

Friday, June 15, 2012

Cakey Chocolate Spelt Cookies

Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Cakey Chocolate Splet Cookies

adapted from Family

100 g Spelt pastry flour
110 g Wholegrain spelt flour
20 g Unsweetened cocoa powder
1/2 tsp Baking soda
1/2 tsp Salt
6 Large egg whites, at room temperature
150 g Dark brown sugar
2 tbsp Coffee liqueur
100 g 70% Dark chocolate, chopped and melted

Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

Sunday, May 20, 2012

Whole Wheat Cheese Crackers with Chives and Mustard

These delicious crackers are indulgently buttery, cheesy, flaky and practically melt in your mouth. A mix of sharp Cheddar and Grana Padano was used here, but if you can't get enough sharp-tasting cheese, then substitute Grana Padano with vintage Cheddar.

Whole Wheat Cheese Crackers with Chives and Mustard

adapted from Taste

150 g Wholewheat flour
150 g All purpose flour
250 g Chilled butter, cut into smaller pieces
2 tsp Dijon mustard
60 g Sharp Cheddar, grated
60 g Grana Padano, grated
3 tbsp Fresh chives, chopped

Whisk and sift together the wholewheat flour and all purpose flour in a mixing bowl. Set aside. Line two baking trays with parchment papers.
Beat chopped butter and mustard in a bowl until combined and creamy. Stir in the flour mixture, grated Cheddar, Grana Padano, and chives. Turn onto a lightly floured work surface. Use your hands to bring the dough together.
Divide the dough into two equal portions. Roll out 1 portion onto a lightly floured work surface until about 5mm thick. Use a wave or flower 5cm-diamenter cookie cutter to cut cookies from the dough. Place on the prepared trays. Place them in the fridge for 15 minutes to chill.
Preheat the oven to 180C/350F. Bake the cookies, swapping trays halfway through cooking, for 18-20 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack. Repeat with the remaining dough portion. Store the crackers in an airtight container for up to 1 week.

Saturday, May 12, 2012

Honey Peanut Spelt Bars

A sweet, salty, crunchy bar cookie topped with roasted peanuts. Honey and roasted peanuts, a decadent bliss and a bewitching flavour combination that brings out the best in one other. Irresistible and thoroughly satisfying!

Honey Peanut Spelt Bars

adapted from Fine Cooking

Crust	Topping
40 g Unsalted toasted peanuts 100 g Granulated sugar 320 g Spelt pastry flour 1/2 tsp Baking powder 1/2 tsp Table salt 150 g Cold butter, cut into 1/2-inch pieces 1 Large egg, lightly beaten	120 g Light brown sugar 80 g Unsalted butter 4 tbsp Honey 1/2 tsp Table salt 2 tbsp Evaporated milk, at room temperature 350 g Salted and roasted peanuts

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.
Finely grind peanuts and sugar. Place them in a large mixing bowl together spelt pastry flour, baking powder, and salt. Whisk to combine. Cut in the butter and rub with your fingertips until the mixture resembles breadcrumbs. Add the lightly beaten egg and mix just until the dough begins to gather into large clumps.
Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.
Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.
At the same time, bring the brown sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the evaporated milk and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat.
Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes.
Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely. Cut into 16 bars. The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Wednesday, April 25, 2012

Nutella Spelt Cookies with Pistachios

If you are a fan of Nutella or chocolate, those rich, crispy, chocolatey and nutty cookies are sure a real treat. If you can't find spelt, just use plain wheat flour instead.

270 g Spelt pastry flour
1/2 tsp Baking soda
1/2 tsp Salt
100 g Butter, softened
150 g Sugar
2 Eggs, at room temperature
320 g Nutella
1 tbsp Coffee liquor
50 g Pistachios, chopped

Whisk together the spelt flour, baking soda and salt in a mixing bowl.
Cream the softened butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, until completely incorporated. Add in nutella and coffee liquor.
Sift the flour mixture into the nutella mixture. Mix until just incorporated. Cover with a plastic wrap and chill at least 4 hours or overnight.
Line two baking sheets with parchment paper. Preheat the oven to 175C/350F. Shape the cookie dough into balls and roll in the chopped pistachios. Place them on the prepared baking sheets, leaving about 1-inch between cookies. Bake for 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Monday, March 26, 2012

Soya and Almond Cookies

Soya flour, an excellent source of iron, calcium and B-vitamins and naturally gluten-free, comes from either roasted or unroasted soybeans that have been ground into a fine powder. Not only will It give homebaked goods a protein boost, but it also adds a nutty and exceptional flavour. If you are interested in using soya flour, more information can be found here.

Soya and Almond Cookies

inspired by Gastromony

120 g Soya flour, sifted
110 g Almonds, ground
2 tsp Baking powder
1/4 tsp Salt
150 g Butter, softened
90 g Light brown sugar
2 Small eggs
Finely chopped almond for coating, optional

Rinse and drain soya beans. Spread soya beans in a single layer on a baking sheet and roast at 150C/300F until lightly golden and aromatic, about 45 minutes. Stir occasionally. Add the beans to a grain mill or a coffee blender. Blend until it reaches the fine consistency of flour. Sift and measure the bean powder.
Prepare two baking sheets with parchment paper. Preheat the oven to 165C/330F. Whisk together the ground almonds, sifted soya flour, baking powder and salt in a mixing bowl. Set aside.
Cream the butter and light brown sugar until light and well blended. Add in eggs, one at a time, and beat until combined. Stir in flour mixture until combined.
Shape cookie dough into 1-inch balls and coat with chopped almond if using. Place them on the prepared sheets. Bake 15-20 minutes. Remove and cool on racks. It makes approximately 40 cookies.

Saturday, February 25, 2012

Green Peas Spelt Cookies

These crunchy, melt-in-mouth green pea cookies, mainly prepared with spelt flour, ground green peas, peanut oil, and icing sugar, are commonly baked for the Spring Festival celebration, but they are an outright winner any time of year.

Green Peas Spelt Cookies

adapted from No-Frills Recipes

330 g Spelt pastry flour
3/4 tsp Salt
1 tbsp Baking powder
260 g Shelled green peas, finely ground
150 g Powdered sugar
200 ml Peanut or corn oil
1 Egg yolk
1/2 tsp Water
1 tbsp Sesame seeds

Sift the spelt pastry flour, salt, baking powder, finely ground shelled green peas, and powdered sugar into a large bowl. Set aside.
Slowly pour in oil and mix until the mixture forms a soft and pliable dough. Cover with a plastic wrap and allow it to rest for 30 minutes.
Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Roll the dough into inch balls and arrange them on the prepared baking sheets.
Stir the egg yolk and water in a small bowl. Brush the top of each cookie with egg glaze and sprinkle some sesame seeds over. Bake for 15 minutes until the tops are golden brown.

Tuesday, February 14, 2012

Vegan Lemon Curd Thumbprints

I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.

Vegan Lemon Curd Thumbprints

adapted from Dairy Free Cooking

Vegan Lemon Curd	Cookie
150 g Fresh lemon juice 150 g Sugar 1 tbsp Fresh lemon zest 1/4 tsp Salt 1 tbsp Coconut milk 2 tbsp Cornstarch 2 tbsp Cold water 2 tbsp Soya margarine ©angiesrecipes	130 g Spelt pastry flour 120 g Buckwheat, toasted and finely ground 100 g Walnuts, finely ground 1/4 tsp Salt 125 ml Walnut oil 200 g Maple syrup Cranberries and poppy seed (optional)

In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

Thursday, February 2, 2012

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

These gluten-free crackers, a tasty and healthy blend of buckwheat, walnuts, sesame seeds and spiced with wasabi (Japanse mustard), thin, crisp, and have an earthy flavour and an intense and rich sesame taste.

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

adapted from All Day I Dream About Food

100 g Buckwheat, ground
100 g Walnuts, ground
40 g Sesame seeds, toasted
1 tsp Baking powder
1/3 tsp Salt
3 tbsp Sesame oil
2 tbsp Wasabi paste
1 Egg, lightly beaten

Preheat the oven to 160C/320F. Line a baking sheet with parchment paper. Combine together ground buckwheat, ground walnuts, toasted sesame seeds, baking powder and salt in a mixing bowl.
In another bowl, whisk together the sesame oil, wasabi paste and egg. Pour the oil mixture to the flour mixture. Mix until a dough forms.
Place the dough between two sheets of parchment papers and roll out to a rectangle approximately 2mm thick. With a sharp knife, cut into 2-inch squares or cut out with a round cookie cutter and place each one on the prepared baking sheet. Bake 30 minutes until firm and crisp. Turn off the oven and leave crackers in the oven for 30 minutes before transfering them to the wire racks to cool.

Delicious Recipes

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Wednesday, July 18, 2012

Lemon Thyme Spelt Bars

Sunday, June 24, 2012

Cornmeal Cookies with Apricots and Lemon Thyme

Cornmeal Cookies with Apricots and Lemon Thyme

Friday, June 15, 2012

Cakey Chocolate Spelt Cookies

Cakey Chocolate Splet Cookies

Sunday, May 20, 2012

Whole Wheat Cheese Crackers with Chives and Mustard

Whole Wheat Cheese Crackers with Chives and Mustard

Saturday, May 12, 2012

Honey Peanut Spelt Bars

Honey Peanut Spelt Bars

Wednesday, April 25, 2012

Nutella Spelt Cookies with Pistachios

Monday, March 26, 2012

Soya and Almond Cookies

Soya and Almond Cookies

Saturday, February 25, 2012

Green Peas Spelt Cookies

Green Peas Spelt Cookies

Tuesday, February 14, 2012

Vegan Lemon Curd Thumbprints

Vegan Lemon Curd Thumbprints

Thursday, February 2, 2012

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

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