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Posts Tagged ‘cookies’

Stack of oatmeal raisin food processor cookies.Bee – that’s Baby’s new blog handle, since she isn’t really a baby anymore, and busy like a bee – and I made cookies recently. We used a food processor.

Using this kitchen appliance works well for us at this stage (17 months). Bee likes pouring things from one container into another and pushing buttons. She also likes putting together the different parts of the food processor (minus the blade of course). For me, the mess is minimal and I don’t have to pull away while mixing to make sure she doesn’t get her fingers caught in the beaters.

Toddler eating butter while making food processor cookies.

Bee likes butter!

We made cookies based on the Wannabe Cape Breton Oat Cakes recipe. While she played with some of the dough (much tastier than regular playdough!), I rolled out the dough and cut out cookies.

Toddler playing with dough, real dough.

Bee playing with the dough, lots of flavour and texture!

I rolled the dough quite thin, so the result was more like a sweet cracker – quite addictive, I must say. Hard to eat just one! Bee liked them too, so this recipe is a win. I’ll make them again, and maybe swap the raisins for cut up dried pears, dates or apricots, or even some chocolate chips.

Oatmeal raisin food processor cookies, kind of like a sweet cracker.

Oatmeal raisin food processor cookies, kind of like a sweet cracker.

Recipe: Oatmeal Raisin Food Processor Cookies

2 cups flour (I use whole spelt flour)
1/4 tsp each cinnamon, ginger and cardamom
1/2 cup brown sugar, loosely packed
1 tsp baking powder
1/2 tsp salt
2 cups old fashioned oats
3/4 cup raisins
1 cup butter, cut into small pieces
1/3 cup cold water

Preheat oven to 375° F. Line baking sheets with parchment paper.

Pour flour, spices, brown sugar, salt and baking powder into food processor. Pulse to combine. Add old fashioned oats and raisins. Pulse to combine.

Add butter pieces and pulse until mixture resembles coarse meal. While running the food processor, slowly add water. Stop processing once the dough starts coming together.

Flour counter. Turn dough out onto floured counter. It will be crumbly. Knead lightly and briefly until it comes together. [Give some dough to your child for play.]

Roll out dough to a 1/4″ thickness. Cut into squares/rectangles/whatever shape you desire. (I tried using a cookie cutter, but it didn’t work well because of the oatmeal in the dough.) Place cookies on prepared baking sheets.

Bake 8-10 minutes or until light brown.

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Raffaello Macaroons (Almond Coconut White Chocolate Macaroons)You know those Ferrero Rocher balls, the white ones called Raffaello? I like them. They’re the inspiration for this cookie.

I’m delighted with how these macaroons turned out. Crisp on the outside, chewy on the inside. The flavours marry beautifully, yet there’s still a subtle taste of each individual ingredient.

Recipe: Raffaello Macaroons (Almond Coconut White Chocolate Macaroons)

Makes approx. 36 cookies. This recipe is gluten-free!

1 1/2 cups ground almonds
1 1/4 cups finely shredded coconut (unsweetened)
3/4 cup coarsely grated white chocolate
1 egg
1 egg white
3/4 cup sugar

Preheat oven to 350° F. Line baking sheets with parchment paper.

Combine egg, egg white and sugar in a bowl. Beat with an electric mixer until thick, light coloured and frothy. Gently mix in the ground almonds, shredded coconut and shaved white chocolate.

Make 1-inch size balls and place on baking sheet 2-3 inches apart. Bake 10-12 minutes or until lightly browned.

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