Fireworks Cookies
Winter is coming!
This is my recipe for Fireworks Cookies, great for the turn of the year, based off of my favourite oatmeal and raisin cookie recipe.
You will need:
135g butter/marg/fat substitute of choice
80g Golden caster sugar
80g Light brown sugar
1 Egg
Pinch of vanilla extract
190g Plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
60g Rolled oats
110g Raisins
1 Handful White Chocolate stars
1 Handful Candy stars
1/2 Handful hundreds and thousands.
Step 1 – Preheat an oven to 170 degrees C
Step 2 – Mix the butter and sugars well until fluffy
Step 3 – Break the egg into the mix and add the vanilla extract. Mix until fluffy again.
Step 4 – Add flour, bicarbonate of soda, cinnamon, mix well
Step 5 – Stir in raisins until evenly dispersed
Step 6 – Stir in the extra until well mixed
The colours make it fireworky!
Step 7 – Using your hands, make walnut sized balls and place on a baking tray
Step 8 – Cook for ~10-20 minutes, depending on your oven. They should be golden and firm to the touch. They don’t burn easily.
Step 9 – Cool on the tray, then on a wire rack.
Step 10 – Eat with fireworks.
I think popping candy might make an excellent addition to these, but I’ve never baked those before!
Mmmmmango Cupcakes
The Hummingbird Bakery cookbook was the first bakery book that really inspired me. Their Strawberry Cheesecake Cupcakes are a delight.
This recipe came from a desire to experiment with that recipe. They’re sweet, fruity and unusual.
Preparation Time:
Twenty minutes, plus about half an hour to decorate depending on how artistic you are – or if like me you get bored half way through
Cooking Time:
Less than half an hour.
Oreo Pound Cake
Oreo Pound Cake is a brilliant birthday cake, it’s not as heavy as a chocolate cake, but it’s more interesting than a sponge cake would be. Supposedly, it lasts well, but it’s never stuck around long enough for me to test that theory.
Preparation Time
Half an Hour before, forty minutes to decorate
Cooking Time
One Hour
Oreo Pound Cake
Ingredients
2 Cups self-raising flour
1 Cup margarine/butter/cake fat substitute of choice
1 1/2 Cups Caster sugar
1/2 tsp salt
5 Medium eggs
1 tsp Vanilla flavouring
1 Cup crushed oreos
Mini oreos to decorate. Or big oreos. Whatever you prefer/haven’t already eaten.
The Recipe
1) Preheat the oven to 160 C.
2) Grease or line a large cake tin, 6 inch diameter.
3) Cream the butter, sugar and vanilla flavouring in a medium sized mixing bowl.
4) Gradually sift in the flour and salt.
5) Add the eggs one at a time, folding them in.
6) Stir until the mix is of an even, smooth consistency.
7) Add the crushed cookies, mix well.
7) Pour into the tin and bake for one hour, or until the knife comes out clean.
8) Turn out onto a wire rack to cool for about half an hour and decorate with a butter icing and the remaining oreos.
TheEvilScientist
