Great Kitchen

Levain Oatmeal Raisin Cookies Ingredients: 240g unsalted butter, cut into bits 250g soft light brown sugar 95g granulated sugar 2 large free range eggs 385g of plain flour 40g cornflour 115g old fashioned oats 1 tsp baking soda 1/2 tsp fine sea salt 1/2 tsp ground cinnamon 265g raisins Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Line several baking trays with baking paper. Cream the butter and both sugars on low  with an electric whisk until very well blended. No butter bits should be visible.  Beat in the eggs, one at a time.  Whisk together the flour, cornflour, soda, oats, salt and cinnamon. Add to the creamed mixture and mix on low until the flour disappears. Mix in the raisins. Using a pair of kitchen scales measure out amounts of 170g and drop onto the prepared baking sheets leaving plenty of space in between. I did five on one baking sheet and four on the other. Try not to compact the dough, it should be high and quite rough looking. Bake for 6...

World's Best Chocolate Chip Cookies Ingredients: 2/3 cup of butter (151g) 2/3 cup of vegetable shortening (145g) 1 cup of white sugar (191g) 1 cup of soft light brown sugar, packed (201g) 2 large free range eggs 1 tsp baking soda 1 tsp salt 2 tsp vanilla 3 cups flour (420g) (may need more, if you think your dough is too stick, stir in up to half cup (70g) more) 12 ounces milk chocolate chips 6 ounces of semi sweet chocolate chips 1 cup toasted and chopped pecan nuts (120g) (Sometimes I like to add sultanas, 1 cup (151g) will do the trick) (You would add them along with everything else) Instructions: Pre-heat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets, or line with baking parchment. Set aside. Cream together the butter, shortening and both sugars until well combined and fluffy. Beat in the eggs, one at a time. Then stir in the vanilla. Sift the flour together with the baking soda, and salt. Stir this in, mixing all together well. Stir in the chocolate c...

Melted Chocolate Cookies Ingredients: For the cookies: 100g butter, softened (1/2 cup) 100g caster sugar (1/2 cup) 1 tsp golden syrup (can use corn syrup) 100g self raising flour (14 1/2 TBS) 100g porridge oats (1 1/4 cups) (not old fashioned) 1/2 TBS full cream milk powder (Coffeemate or similar) 1/2 tsp bicarbonate of soda You will also need: 275g plain or milk chocolate (10 ounces)(I used chocolate chips) Instructions: Preheat the oven to 150*C/300*F/ gas mark 2. Line two baking sheets with baking paper. Cream together the butter, sugar and corn syrup until light and fluffy. Add the remaining ingredients and work together. It will be a bit crumbly but persevere. Shape with the hands into balls the size of a whole walnut. Place onto the prepared baking trays. Press down lightly with the bottom of a glass. Bake in the preheated oven for 20 minutes, until pale golden brown. Let sit on the baking trays for a few minutes before lifting out onto a wire rack to cool completely. Melt the ch...

Small Batch Peanut Butter Cookies ingredients: 90g smooth or crunchy peanut butter (1/2 cup) 1 large free range egg 35g plain flour (1/4 cup) 95g granulated sugar (1/2 cup) instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with some baking paper.  Set aside. Measure all of the cookie ingredients into a mixing bowl.  Mix together at medium speed until a smooth dough forms. Shape into 12 (1-inch) round balls.  Press each flat with a cookie stamp or criss cross with a fork.  (I used the bottom of my crystal sugar pot)  If the dough is sticky you can dip your press or fork into some granulated sugar before pressing. Bake for 10 to 13 minutes until puffed and golden brown. Let cool on the baking sheet for a minute or two before scooping off to a wire rack to cool completely.  Store in an airtight container. source :  https://theenglishkitchen.blogspot.com/

Mint Chocolate Shortbread Fingers ingredients: 44g tube of Trebor extra strong mints (1.5 ounces of something like Altoids mints) 125g plain flour (1 cup less 2 TBS) (all purpose) 100g unsalted butter, cold and cut into bits (7 TBS) 25g caster sugar (2 TBS) To glaze: 100g bar Lindt Dart Mint Intense Chocolate chopped (3 1/2 ounces) 50g of good white chocolate, chopped  )1.5 ounces) instructions: Preheat the oven to 165*C/325*C/gas mark 3.  Butter a 9 inch by 5 inch loaf tin and line with baking paper, leaving an overhand to lift it out with. Crush the peppermints in the bowl of a food processor until it becomes very small pieces, mostly powdered.  Remove and set aside. Add the flour and the butter to the food processor.  Blitz until it resembles fine bread crumbs.  Tip in the crushed peppermints and the sugar. Blitz until it comes together into a firm paste.  Tip out and press evenly into the bottom of the loaf tin. Bake in the preheated oven for 30 to 40 m...

Chunky Chocolate Cookie In a Pan ingredients: 150g plain flour (1 cup + 1 1/2 TBS) 1 tsp baking powder 90g sugar (scant 1/2 cup) 100g salted butter (7 TBS) 1 tsp vanilla paste 1 large free range egg, beaten To top: 120g squares of chocolate (a mix of white, dark and milk) (4 ounces) instructions: Measure the flour, sugar, and baking powder into a bowl and whisk well together.  Set aside. Melt the butter in a 10 inch non-stick skillet over very low heat.  Remove from the heat.  Whisk a bit of the butter into the beaten egg to temper it and then whisk the egg back into the butter in the skillet.  Whisk in the vanilla paste and then the dry ingredients until you have a mixture with a smooth texture.  Spread out into the bottom of the skillet evenly.  Scatter the chocolate bits over top, pressing in lightly. Place over low heat again and cook for 15 minutes.  Cover tightly with a lid and cook for a further 5 minutes.  Remove the lid and wipe off any c...