For all those of you who love peanut butter, this recipe is your jackpot. These cookies are truly my all time favourites. But be careful, once you start you cannot stop, I guarantee it.
This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. Table spoon is a soup spoon. Tea spoon is a normal spoon. And there you go! American already!
Preparation: about 45min
Makes about 2 ½ dozen cookies
½ cup granulated white sugar
½ cup granulated brown sugar
½ cup peanut butter
½ butter softened (=125gr)
1 ¼ cups normal flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon of salt
Heat oven to 180°C.
In a large bowl, beat sugars, peanut butter, butter and egg with electric mixer on medium speed or with a spoon until well blended. Stir in flour, baking soda, baking powder and salt.
Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place on your baking sheet/pan. Leave at least 3 cm between each ball.
Flatten each ball with a fork in a crisscross pattern like on the image. Do not press to hard. Cookies should stay about 3-5mm thick. If you wish you can sprinkle a little sugar on the cookies in order to give them a crystal shiny finish.
Bake 9 to 10 minutes or until light brown. Cool for 5 minutes then remove from cookie sheets to cooling rack.
You’ve all probably heard of the mythical Chocolate Chip Cookie Dough ice cream from Ben&Jerry’s. Perhaps you did not understand why Americans would create such a weird flavor. Well my dear friends, once you’ll have followed this original recipe, you will quickly understand America’s national enthusiasm for this dough. And to be totally honest here, tasting the dough when making pastries is clearly one of the best parts. Just saying.
This recipe is given in American measures (cups and spoons). But do not be frightened. 1 cup = 230ml. So grab a cup about this size and you’re good. Spoons is easy. A tablespoon is a soupspoon. A teaspoon is a normal spoon. And there you go! American already!
Preparation: about 55 minutes
Makes about 4 dozen cookies
3⁄4 cup granulated white sugar
3⁄4 cup granulated brown sugar
1 teaspoon vanilla
1 cup softened butter (= 125gr of butter)
2 1⁄4 normal flour
1 teaspoon baking soda (=bicarbonate de sodium, easy to find at the pastry shelf in your food shops)
1⁄2 teaspoon salt
1 1⁄2 to 2 cups of dark chocolate chips
Heat oven to 180°C.
In a large bowl, beat sugars, butter, vanilla and egg with an electric mixer on medium speed, or a spoon, until well blended. Stir in flour, baking soda and salt (the dough will me quite stiff and sticky). Stir in chocolate chips.
Take two clean table spoons or your hands in order to shape little balls of 3-4 cm of dough that you place a your baking sheet/pan. Like this!
Leave at least 4 cm between each ball! The cookies will flatten with the heat and take much more space.
Bake 8-10 min or until light brown. Cool 1 or 2 minutes (but not very long) and remove cookies from sheet to a cooling rack. If you wait longer, the cookies may stick to the pan.
Repeat the shaping and cooking process until no more dough is left in your bowl.
Here’s a recipe for all those who want to get their hands not necessarily dirty but into some real tasty dough. After all the essay writing this should be a welcome change and I can assure you, baking can be quite relaxing! And if on top of that, you want to impress your friends and family and get back in touch with your inner child, here you go:
This recipe is for about 10 people or lets rather say a whole gingerbread village! Feel free to reduce the ingredients if you don’t want your home to be overloaded with a Hansel and Gretel atmosphere… Plan two days for this adventure: preparation time is roughly 2 hours but you have to let the dough rest over night!
2 tablespoons coca powder
2 little bags of gingerbread spice
1 kg flour
2 tablespoons bicarbonate of soda
5 to 6 tbsp of milk
4 tbsp baking powder
2 egg whites
300g icing sugar
6 drops of lemon juice
1 vanilla pod
flower for the working plane
various sweets for decoration
How to go about it:
melt honey, sugar, butter in water-bath, mix slightly with a wooden spoon, cool down
whisk together with eggs, lemon zest, coca powder and spices
add flour and mix well
in a cup dissolve the bicarbonate of soda in 3 or 4 tablespoons of milk
in another cup dissolve the baking powder in the rest of the milk
incorporate in both and knead together to a smooth dough
wrap the dough in transparent film and leave to rest over night at room temperature
bake the gingerbread forms
(preheat your oven at 180°C)
on the next day quickly knead the dough again
spread out the dough 1 to 2 mm thick with a rolling pin on a floury working plane
draw templates for the roof and walls of your ginger bread house on cardboard, cut them out, check if your elements assemble nicely
put the templates on your spread out dough and cut along the edges with a sharp knife
use the rest of your dough to cut out chimneys, a door, Christmas trees, or any kinds of cookie shapes to decorate your gingerbread house
put all the forms on baking tray covered with baking foil and bake at 180°C for 5 to 10 min
Various Gingerbread house templates
simple: 2 triangles for the back and front, 2 rectangles for the roof
more complex: 2 pentagons for front and back, 2 rectangles for the roof, two rectangles for the sides