Thursday, 17 December 2015

The Great Food Blogger Cookie Swap - Cranberry winter spice, caramac and pecan cookies

I love getting things in the post - so I signed up immediately when I saw this.... You have to have a blog to sign up and then you receive 3 addresses that you send one dozen yummy cookies to and in return you also receive 3 lots of cookies!! Its an American idea with money going to Cookies For Kids Cancer

So these are the cookies I received .. First up were some delicious green shaped Christmas trees - white chocolate and cranberry matcha tea from Becca at Beccas Baking Oh my they were good!!

My second batch of cookies came from Alicia at Beef and Brioche and these were star shaped snickerrrrrrrrrrrrr

Disappointingly I didn't get my third lot of cookies. Not sure what happened to them...

So the pessure was on !! These were all gorgeous I ummed and arrrgghhhed about what to make and I wanted to do something a bit unusual - I had some lovely  Signature Spice from Waitrose

I also discovered Caramac buttons!! again another must have

These are the cookies all ready for the oven

And these are the finished bakes..

I was pleased with how they came out and all of my testers seemed to enjoy them too! I had some lovely messages from the 3 people I sent them to.

All packaged and ready to go....

Here is the recipe - I will hopefully participate again next year...

Cranberry, Winter Spice, Caramac and Pecan cookies.....

Makes 25

125g soft butter
150g soft brown sugar
1 medium egg, lightly beaten
150g plain flour
half a teaspoon baking powder
75g rolled porridge oats
1 tsp Waitrose signature spice
75g peacans chopped
125g cranberries
100g Caramac chocolate chopped

1) Preheat the oven to 180C, fan 160C, gas 4 - line 3 baking tins with baking paper.
2) Cream together the butter and sugar until very light and fluffy this can take up to 5 minutes with an electric hand mixer. Add the egg and continue to mix until incorporated and a smooth mixture.
3) In a seperate bowl , weigh out the flour, baking powder, oats, Winter spice and pecans. Fold thee dry ingredients into the butter mixture.
Finally fold in he chocolate and the cranberries.
4) This is optional but if ou want to ensure that all of the cookies come out the same size weigh the dough and then divide by 25 - it should work out to be about 30g each - if you don't want to weigh then roll the dough into a walnut shaped size.
5) Space the balls of cookie dough about 5 cm apart on your lined trays. Press each cookie ball gently so that you level the surface of them a little.
6) bake for 10-12 mins. Your cookies should be starting to go golden round the edges- they may feel a little soft but will firm up when cooled.

No comments:

Post a Comment