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oh my apple pie skip to main skip to sidebar oh my apple pie 07 may 2009 smartie cookies i think everyone has a soft spot and recipe for smarties cookies i adore them and so do my children after all these years they still get excited when they see these cookies in the biscuit tin and they always disappear quickly i can t remember exactly where i got this recipe from i think it it was good food magazine but i can t be sure it was scribbled down in my hand written recipe book years ago and has been used many times smarties cookies 100g 4oz butter 100g 40z soft dark sugar 1 tbsp golden syrup 150g 6oz s r flour 85g 30z smarties pre heat oven to 180c gas mark 4 beat butter and sugar together in a bowl until creamy beat in the syrup work in half the flour stir in the smarties add remaining flour and bring the dough together with your fingers divide into 14 balls place well apart on a baking sheet do not flatten them bake for 12 minutes until pale golden on the edges cool on a wire rack this recipe makes a soft chewy cookie i get 14 good sized ones from this amount of dough but you can divide the dough further to make thinner chewier cookies from the dough if you wish i think the reason i love this recipe is it reminds me so much of my mam s gingersnaps no one ever made gingersnaps like my mam soft chewy not crisp like my granny s i realised today that if i get rid of the smarties and add ginger they would be my mams biscuits i love food nostalgia hopefully my kids will one day look back at this recipe and feel the same about these cookies posted by oh my apple pie at 2 17 pm 25 comments labels cookies 20 april 2009 hello stranger long time no see it s been quite a while since my last post why i m not sure really i lost my mojo wasn t really inspired to cook at all let alone think of blogging and as always life has a way of creeping up on you and taking over i still haven t got that spark back but as i felt a little inspiration to stir up some treats in the kitchen i thought i d share them with you lunchbox treats 50g milk chocolate 150g rice malt syrup i used a less healthier golden syrup 55g butter 60g rice crispies 30g cornflakes i crushed them a little 40g quick cook oats 75g sesame seeds melt the chocolate syrup and butter gently in a heavy based saucepan add all the other ingredients turning to coat everything well using your hands encased in csi gloves shape the mixture into walnut sized balls you should get about 25 you could also make this using a 12 bun muffin tin lined with muffin papers to get 12 larger cupcakes let them set in the fridge for an hour or so and they will keep quite happily in there for a week of treats i spent the day pottering about and decided i wanted to bake but without the mess some light weighing and stirring these lunchbox treats from nigella express sounded perfect nigella says these are a ideal wholesome snack including rice malt syrup seeds and cereal i can see how that is a healthy snack option i had no rice malt syrup so i substituted for good old unhealthy golden syrup i imagine this substitution made quite a difference to the flavour of these treats and dare i say for the better these moreish bites were a cross between a toffee crisp bar and a lion bar remember them delicious nigella does say that they will last up to a week in the fridge this batch lasted a few hours they disappeared in a blink of a eye posted by oh my apple pie at 9 46 pm 9 comments labels chocolate nigella 21 february 2009 jammy coconut mallows it s no secret that i love baking and one of my favourite parts of baking is taking something old fashioned and easily bought in any shop and recreating it at home for example i am always baking biscuits and lets be honest unlike cakes and puddings it is very easy to buy in good quality biscuits very cheaply especially here in britain we love our biscuits here custard creams digestives and shortbread are firm family favourites and you can buy them in any corner shop but nothing compares to the real deal flicking through this months good food magazine i came across these mallow biscuits a reworking on a old fashioned favourite the original versions were a square shortbread biscuit covered in two rows of coconut dusted mini mallows with a row of raspberry jam running down the centre this recipe makes coconut biscuits sandwich together with jam and melted marshmallows the biscuits are then rolled in jam and coconut a new twist on a old favourite a taste of my childhood jammy coconut mallows for the biscuits 250g butter softened 140g golden caster sugar 1 egg 1 tsp vanilla extract 300g plain flour 100g desiccated coconut for the middles and coating about 175g raspberry jam 18 large pink and white marshmallows cut in half across the middle 25g desiccated coconut heat oven to 190c gas 5 beat butter sugar egg and vanilla together with a pinch of salt until smooth fold in the flour and coconut to form a dough on a floured surface shape the dough into a round then roll to the thickness of a 1 coin cut into rounds using a 6cm cutter lift onto baking sheets then bake for 14 minutes until light golden cool for a few minutes then transfer to a cooling rack to sandwich the biscuits lay half out on a baking sheet under side up put half a teaspoon of jam on each one and top with a piece of marshmallow then bake for 2 1 2 minutes or until just melted remove from oven then quickly top with the other biscuits pressing down so that the marshmallow sticks them together and just oozes out cool for 10 minutes put the coconut and remaining jam onto plates dip the edges in the jam them roll in the coconut these really took me back and boy were they popular more so with the adults than the children these biscuits will be a regular in my biscuit tin posted by oh my apple pie at 3 24 pm 15 comments labels baking biscuits jam 17 february 2009 raisin and cinnamon milk loaf i came to bake this bread by chance really i set out to make the cornish saffron bread from rachel allen s bake this recipe intrigued me as it uses warm milk infused with saffron to give a lovely colour to the loaf the only problem was that on eating this loaf i discovered that i have a intolerance i don t like to use the term allergy here to saffron weeks ago i developed a ever so slight rash on my face after eating paella it faded quickly and i thought nothing of it until now as soon as the loaf was cooked and had cooled enough to eat i took a slice withing minutes the same rash again developed on my face trying to convince myself that i do not have a saffron intolerance i later ate another slice as you do and the rash worsened it covered my whole face so saffron is now off the menu at my house however apart from giving me a nasty rash we all thought the bread was very good it had a different texture to regular bread i put this down to the milk and my daughter commented that the crust was delicious she hates homemade bread crusts my only gripe with the recipe was it needed a extra something cinnamon so the following day i made the loaf again i omitted the saffron and instead infused the milk with a cinnamon stick and added ground cinnamon to the flour i also used a smaller tin than the one rachel recommends the loaf was perfect raisin and cinnamon milk loaf 350g strong white flour sifted 1 tsp ground cinnamon 50g caster sugar 100g butter softened 75g raisins 1 2 cinnamon stick 200ml cold milk 1 x 7g sachet of fast acting yeast 1 lb loaf tin grease and line the loaf tin place flour cinnamon and sugar in a bowl mix well rub in the butter until it resembles breadcrumbs add the rasins in a small saucepan bring the cinnamon stick and milk to the boil over a low heat remove from the heat cool to body temperature remove the cinnamon stick then add the fast acting yeast pour liquid into the dry ingredients mix well then knead for 10 minutes place in a large bowl cover and leave to rise until it had doubled in size knock back the dough knead again and place in the prepared tin cover again and leave to rise for another hour preheat oven to 180c gas mark 4 when the dough has doubled in size bake it in the oven for 50 minutes to 1 hour i must admit i did prefer the second version of this bread and will make it again i love the idea of using warm milk in the dough the dough was fabulous to knead in fact to look at it reminded me of choux pastry it had a lovely feel the cooked bread had the texture almost of brioche so so light and fluffy a perfect fruity loaf posted by oh my apple pie at 3 10 pm 8 comments labels baking bread older posts home subscribe to posts atom about me oh my apple pie i love all aspects of food shopping for it cooking or baking it and most of all eating it i would love to pass my love of food on to my children who i try to include as often as possible whether it be chopping mixing or licking the bowl clean view my complete profile blog archive 2009 11 may 1 smartie cookies april 1 february 3 january 6 2008 53 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