Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

I mixed in the plain flour and baking powder, then folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. I decided to do it this way as I didn’t want the meringues to break. I used these Meringue Drops from Iced Jems.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

These cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

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5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk

  4. Add the egg and vanilla extract, and whisk them in

  5. Mix in the plain flour and baking powder

  6. Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.

  10. Once the chocolate has set, dig in!

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If I Knew You Were Coming Baking Kits Giveaway

If I Knew You Were Coming Baking Kits Giveaway
 If I Knew You Were Coming Baking Kits are a subscription service that deliver a delicious recipe and the required dry ingredients by post. You can sign up for 3, 6 or 12 months and they will send you sweet treats to make at home like muffins, cookies and brownies. The name of the company comes from the song ‘If I Knew You Were Coming I’d Have Baked A Cake’ by Eileen Barton and I think these boxes are very handy to have around for a sudden sweet craving, or an unexpected visitor as you can whip up the tasty treats in no time! I was sent the White Chocolate & Cranberry Cookies kit to try out.
 

When the box arrived I opened it up and found inside a recipe card for the cookies, a full list of ingredients and allergens, the dry ingredients for the cookies – sugar, flour, white chocolate chips and dried cranberries – and some vanilla extract.

The only fresh ingredients I had to add was some butter and egg. I started by combining the sugar mix with butter. The muscovado sugar smelt really nice and I could tell it was good quality.

I added the egg. The recipe only called for 1/2 an egg which was probably my only dislike as I hate wasting things, although it did say you could use a whole egg, but the cookies would have a more cakey texture. So that was good to know.

I added the flour then the white choc chips and cranberries. All of the ingredient sachets were really easy to open and I was impressed with the amount of choc chips and cranberries, it was a very generous amount.

I seperated the dough into eight and put the balls onto lined baking trays.

I baked them on 170C for around 15 mins until they were golden brown around the edges. I left them to cool.

The cookies were really delicious and packed with tasty cranberries and white chocolate chips. I really enjoyed them and they were an easy and quick tasty treat to make.

If you’d like to win a 3 month subscription of your choice from I Knew You Were Coming, enter my giveaway using the Rafflecopter below! Good luck!

-The giveaway has ended-

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Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches
 As I am a huge fan of ice cream, finding new ways to enjoy eating it is high on my list of favourite activities. As is discovering new exciting flavours of ice cream. A few days ago I had a jaffa cake flavour one that was very delicious, and now I’ve been lucky enough to try Häagen-Dazs’ new flavour – Mango & Raspberry. I am already a huge fan of their Salted Caramel flavour (which I highly recommend!) and so I was really looking forward to seeing what the new flavour would be like. I also decided that rather than just eat it alone, I’d sandwich it between two rich chocolate cookies.
 

 

 

 

 

 

 

 

The ice cream is a creamy mango flavour, swirled through with raspberry. To make the cookies I followed a Double Chocolate Cookies recipe I’ve made before, but added dark chocolate chips instead of white chocolate, and I doubled the recipe to allow for sandwiching!

 

I creamed together 350g light brown sugar and 150g butter. I then added 2 eggs and 2 tsp vanilla extract and whisked in.

I melted 300g dark chocolate in a glass bowl over gently simmering water.

I added 200g self raising flour and 50g cocoa powder to the mixture, followed by the melted chocolate, and mixed well.

I then added a packet of dark chocolate chips and folded them in. I chilled the mixture for 30 minutes in the fridge.

Using my hands I made small balls out of the mixture and flattened them before placing them on a lined baking tray.

I baked them on 180C/350F/Gas 4 for 12 minutes. I let them cool for 10 minutes on the tray before moving them to a cooling rack.

Once the cookies are fully cool, I loaded one up with Häagen-Dazs Mango & Raspberry ice cream and sandwiched another on top. I also added some fresh raspberries. Wow these were certainly decadent!

You have no choice but to dig right in! The fruity mango & raspberry ice cream is the perfect filling between the dark chocolate cookies. These are a indulgent dessert to end a meal, or a sweet summertime snack. Not that you need hot weather to eat ice cream, I certainly don’t!

        

I am linking up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

NB. Häagen-Dazs sent me a voucher to purchase the ice cream. All opinions are my own.


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Ice Cream Cookie Sandwiches

Ingredients

  • 350 g Light brown sugar
  • 150 g Butter
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 300 g Dark chocolate
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 1 packet of Dark chocolate chips
  • 1 tub of Mango & Raspberry Häagen-Dazs
  • Fresh raspberries

Instructions

  1. Cream together the light brown sugar and butter
  2. Add the eggs and vanilla extract, and whisk in
  3. Melt the dark chocolate in a glass bowl over gently simmering water, make sure the water does not touch the bowl
  4. Add the self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mix well
  5. Then add the dark chocolate chips and fold them in. Chill the mixture for 30 minutes
  6. Using your hands make small balls out of the mixture and flattened them before placing them on a lined baking tray
  7. Bake them in batches on 180C/350F/Gas 4 for 12 minutes. Let them cool for 10 minutes on the tray before moving them to a cooling rack
  8. Once the cookies are fully cool, load one up with the ice cream and sandwich another on top, serve with fresh raspberries

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Golden Oat Raisin & Almond Cookies

Golden Oat Raisin & Almond Cookies
Healthy baking is all the rage right now, The Great British Bake Off even did a ‘free from’ themed episode this year which included dairy, gluten and refined sugar free challenges. We’re all more aware of what we’re eating and we’re being told we need to cut down on certain foods. I’ve always maintained that moderation is important, so it nice to add a healthy element to baked goods where I can. These Golden Oat Raisin & Almond Cookies are packed with wholegrain goodness plus oats, almonds and raisins. A tasty treat with hidden health benefits!

I was sent two bags of Marriage’s The Master Millers Golden Wholegrain Flour to bake with and I decided to make these cookies with the plain flour. Using wholegrain flour in your baking is an easy way to get more fibre in your diet. Marriage’s Golden Wholegrain Flour contains twice the amount of fibre than regular white flour. Current guidelines recommend that we should be eating 18g of fibre per day, and research has shown that only 5% of people in the UK manage to meet this target, so we need all the help we can get!

I toasted 100g almonds in the oven on a lined baking tray for 5 mins at 190C/375F/Gas Mark 5.

I chopped them up into pieces.

I creamed together 100g butter with 200g soft brown sugar. I then whisked in 1 tsp vanilla, 1 egg and 1 tbsp golden syrup.

I mixed in 125g oats, 1 tsp baking powder and 125g Marriage’s The Master Millers Golden Wholegrain Plain Flour.

Then I added the chopped almonds along with 100g raisins.

I used my hands to shape pieces of the mixture into balls which I then flattened down. I put them onto a lined baking tray leaving room for them to spread.

I baked the cookies on 180C/350F/Gas Mark 4 for about 15 minutes until they were lovely and golden.

I sent these with my boyfriend to take into work with him as I not only have my own colleagues requesting bakes, I also have his colleagues asking for them too! It’s great to have a wide audience of willing volunteers to eat my bakes. The cookies went down really well and I grabbed one when they were still warm, which really is one of the best parts of baking. They were so yummy, I would call these a hearty and comforting bake that makes you feel very homely – if that makes sense!

I’m entering these cookies into this month’s Alphabakes hosted by The More Than Occasional Baker and Caroline Makes…, the letter this month is ‘M’ for Marriage’s flour in this recipe!

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Golden Oat Raisin & Almond Cookies

Ingredients

  • 100 g Almonds
  • 100 g Butter
  • 200 g Soft brown sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tbsp Golden Syrup
  • 125 g Oats
  • 125 g Golden Wholegrain Plain Flour
  • 1 tsp Baking Powder
  • 100 g Raisins

Instructions

  1. Toast the almonds in the oven on a lined baking tray for 5 mins at 190C/375F/Gas Mark 5. Then chop them up into pieces
  2. Cream together the butter and sugar. Then whisk in the vanilla, egg and golden syrup
  3. Mix in the oats, baking powder and flour
  4. Then add the chopped almonds along with the raisins
  5. Use your hands to shape pieces of the mixture into balls. Flatten them down and put them onto a lined baking tray, leaving room for them to spread. Bake the cookies on 180C/350F/Gas Mark 4 for about 15 minutes until they are lovely and golden.
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Nutella Stuffed Cookies

Welcome to the simplest, most delicious and overall best cookie recipe ever! If you love Nutella (who doesn’t?!) then you are in for a treat. Delicious soft nutty chocolate cookies with pure Nutella running through the middle. So damn good!

The reason this recipe is so simple is because it only has three ingredients, as pictured above. You don’t need to add sugar or fat because Nutella has those elements within in. I was slightly skeptical as I have never made such a simple recipe before, but there was a jar of Nutella involved so I knew something tasty would happen!

First I mixed together 1 egg and 280g of Nutella, you can use any other hazelnut chocolate spread. I made it with both and didn’t notice any major difference. I’ve also noticed a few flavour versions in the supermarket, like chocolate orange spread for example, so it might be interesting to try using one of those.

Then I added 150g plain flour and mixed until all of the white of the flour was gone and a smooth dough formed.

I scooped out a piece of dough, rolled it between my palms, then flattened it. I put it on a lined baking tray, and added a dollop of Nutella in the middle.

I made another disc of cookie dough and placed it on top, pressing down the edges with my fingertips. The mixture makes about 9 cookies, depending on the size.

I baked the cookies on 180C/350F/Gas Mark 4 for 8-10 minutes. I stuck around the 8 minute mark, definitely don’t bake them longer than 10, I did my first batch for too long and they went far too crispy and hard. I prefer my cookies more doughy in the middle, and the hidden Nutella really adds to this.

Let them cool and then bite right in! I made 3 batches of these cookies in a week because they are so damn good! They also freeze really well so you can stock up. Thank to MBakes for passing on this recipe to me!

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Double Chocolate Cookies

My recent foray in sharing my baking with the world has brought me lots of attention from my friends and family. I have always baked, for many years now, but with my blog more people are seeing my kitchen creations on a regular basis. Usually my housemates and work colleagues are my main baking beneficiaries, but now everyone wants a slice! So last week I asked my friend if he wanted to grab some dinner, and he said yes, and can I bake him some cookies? Seen as I am such a nice friend I said yes immediately. Any excuse to bake!

I’ve made these cookies so many times as this recipe is so easy and the cookies are SO tasty. First you melt 150g dark chocolate in a glass bowl over a pan of shallow water.

In a bowl mix together 175g light brown sugar and 75g butter.

Add one egg and 1 tsp. vanilla extract and mix well.

Add 100g self raising flour and 25g cocoa powder to the mixture and fold in.

Then add the melted dark chocolate and mix well. This can be a bit tricky as the glass bowl is hot, so be careful, I dropped the entire bowl into the cookie mixture first time I made these, but it all turned out ok!

Finally add your chocolate chips. I used white chocolate chips. You can also add nuts, I didn’t use any this time as I knew my friend’s son might eat them, but last time I made these I added chopped almonds. You could also try macadamia nuts, or walnuts. Cover the bowl and chill the mixture for 30 minutes in the fridge.

Roll out into balls and flatten down with your hands. About 6 fit on a baking tray, lined with baking paper. The cookies will expand and grow as they bake, so leave space in between them. About an inch is enough. Bake for 12 minutes on 180C/350F/Gas 4. I find 12 minutes produces perfect cookies for me, it will depend on your oven, and how crisp or soft you like them, but I recommend this timing.

Leave them on the tray for a few minutes, then move to a cooling rack.

They are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can use other kinds of chocolate in the dough, add your choice of nuts or even dried fruit. You could also try M&Ms or Smarties! Decide what you like and make it work for you!

I made these again a few days later for a family get together and my nana liked them so much she kept encouraging everyone to eat the Fudge and Raisin Oat Cookies I had also made so she could have more Double Choc ones for herself! My stepmum also asked for the recipe and subsequently passed it onto my stepsister who’s son loves the cookies. They are also one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried! And maybe if you are a friend of mine, ask nicely and I might make you some too 😉

 

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Double Chocolate Cookies

Ingredients

  • 150 g Dark chocolate
  • 175 g Light brown sugar
  • 75 g Butter
  • 1 Egg
  • 1 tsp Vanilla extract
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • White chocolate chips

Instructions

  1. Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted

  2. In a mixing bowl cream together the light brown sugar and butter

  3. Add the egg and vanilla extract and mix well

  4. Add the self raising flour and cocoa powder to the mixture and mix in

  5. Then pour in the melted dark chocolate and mix well

  6. Add the chocolate chips. then cover the bowl and chill the mixture for 30 minutes in the fridge

  7. Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto baking trays lined with baking paper. Leave about an inch of space in between them as they will expand when baking

  8. Bake for 8-12 minutes on 160C Fan/180C/350F/Gas 4. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed

  9. Leave them on the tray for at least 5 minutes, then move to a cooling rack

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