Life has been quite stormy of late with so much happening that I have not had the chance to fill the cookie jars!
Mass-produced factory cookies are always a good stand-by, but when you have them week in and week out, it REALLY gets a bit much, and where I would usually just bake one batch of cookies, I got a bee in my bonnet this weekend and ended up making three kinds of cookies, plus do the initial baking for a traditional South African treat, Buttermilk Rusks.
Aniseed Rusks, which are like a Biscotti except not as super sweet; Coconut Cookies, Peanut Butter Cookies and Cinnamon Sugar Cookies all packaged in glass jars looking very tempting.
I initially planned on only making Peanut Butter Cookies, but once I started, the Baking Bug Bit and I got stuck in for a good couple of hours.
Kitchen therapy actually is really good for the soul as one gets to focus on the job at hand and all other troubles seem to fade away!
Peanut Butter Cookies are real healthy as they contain oats, coconut, cornflakes as well as Peanut Butter of course and they're so easy to make.
All these cookies are a great way to keep the kiddies busy so rope them in to help with rolling and dipping.
Peanut Butter Cookies
Cream together:
- 250g Butter at room temp
- 500ml Sugar
- 2 Eggs
- 125ml Peanut Butter
- 5ml Vanilla
- 10ml Bicarbonate of soda mixed with 25ml Milk
Add and mix well:
- 500ml Cake Flour
- 500ml Oats
- 500ml Coconut
- 500ml Cornflakes
- 2ml Salt
Roll into small balls, press down lightly with fingertips or a fork, bake at 180°C for 10-15min.
Cool on wire rack and store in airtight containers when cold.
Coconut and Cinnamon Sugar Cookies - two in one recipe
Cream together:
- 250 gram Butter at room temperature
- 375ml Sugar
- 3 Eggs
- 5ml Vanilla
Add and mix well:
- 500 gram Self-Raising Flour
- 2ml Salt
For rolling:
- 150ml Coconut
- 100ml Cinnamon Sugar
Note: These cookies can also be rolled in chocolate vermiccelli, crushed nuts or sprinkles.
Roll into small balls, then dip half the cookies in coconut, press flat with fingertips and bake approx 12 min at 180°C
Roll the other half in a cinnamon sugar mix, press flat with fingertips and bake approx 15 min at 180°C.
I was quite breathless by now with this marathon baking session, but still not done as I wanted to bake the first stage of Aniseed Rusks; quite a long process which I've shared before but then I made Fruity Aniseed Buttermilk Rusks; very similar except I left out the raisins this time as someone had been tucking into those on the quiet; not that I mind as it is a healthy snack...but quite an irritation when you expect to find them in the pantry with your baking ingredients!
The drying out process of the rusks was done the next day, making it easier to slice the rusks before drying.
I've given a jar containing a selection of these cookies to my brother who is visiting to take home and the rest should last us quite a while for a tea or coffee time treat!
Nothing beats homemade not so!
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