Chocolate Wheaten Cookies

During my pregnancies, there have only three things that I have really craved, McDonald’s chicken nuggets (with sweet and sour sauce of course!), Berri fruit ice blocks and chocolate coated wheat biscuits.  Luckily I have only recently come across this recipe, I think if I’d known about whilst pregnant, I would have ended up the size of a bus!

These cookies taste great.  In an effort to be good, I only added chocolate bits to half of the cookies, and still really enjoyed them.  To be a ‘true’ chocolate wheaten biscuit, you could dip the back of the cookies in melted chocolate – as suggested in the book. I decided against doing this, as it would have made them even harder to resist.

This recipe comes from an Australian Women’s Weekly book – Cupcakes, Cheescakes and Cookies.  It’s filled to the brim with lots of yummy treats, and has given me lots of ideas…. if only there was enough time to make them all!

Chocolate Wheaten Cookies

90g butter softened

1/2 cup firmly packed brown sugar

1 egg

1/4 cup desiccated coconut

1/4 cup wheat germ

3/4 cup wholemeal plain flour

1/3 cup white self raising flour

1/4 cup dark chocolate bits

* Beat butter & sugar together until smooth, add egg and beat until well combined. Stir in coconut, wheat germ and sifted flours

* Roll sought between 2 sheets of baking paper until it’s around half a cm thick.  Place in fridge for approx 30 minutes

* Preheat oven to 180 degrees and cover two trays with baking paper

* Using a round cutter, cut into dough and place on baking trays approx 3cm apart.  Bring off cut dough together, cover again with baking paper and roll out to make more cookies.

* Lightly press chocolate bits into the top of cookies & bake for 12 minutes.

* Allow cookies to cool on trays for 5 minutes before transferring to a wire rack

Trail Mix Cookies with Carob and Goji Berries

Once again I started out with the best intentions of following this recipe to the letter, but I just couldn’t stop myself.

We’ve been a bit muesli crazy at our house lately, and instead of making yet another muesli slice I wanted to try something different.  I started with a recipe from Great Family Favourites by The Australian Women’s Weekly for Cruchy Muesli Cookies.  I followed the recipe for the first two ingredients, but then I let myself get carried away.  I did start with good intentions, as I thought the amount of caster sugar seemed too much and it just went from there.

I may have gone a bit overboard with the amount of ingredients I added, I was a bit worried when I was rolling the mixture into balls that they just wouldn’t hold together, but luckily they managed to hold themselves together.

I really enjoyed these, and they reminded me a little of the breakfast bars I made a little while ago.  The boys also enjoyed them too, luckily I wrote down what I was putting in them as I went so they can be made again!  Enjoy xx

Trail Mix Cookies with Carob & Goji Berries

1 cup rolled oats

1 cup spelt flour

1/2 cup caster sugar – I think you could get away with reducing this even further, or omitting completely.

2 teaspoons cinnamon

2 teaspoons raw carob powder

250g of trail mix (or you could use any combination of nuts/fruit that you have)

2 tablespoons goji berries

1 tablespoon chia seeds

2 tablespoons shredded coconut

1 tablespoon wheatgerm

125g butter

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

1 tablespoon boiling water

* Preheat oven to 180 degrees & cover two oven trays with baking paper

* Combine all dry ingredients (except bicarb soda) in a large bowl

* Melt butter with golden syrup in a small saucepan over a low heat.  Add combined bicarb soda and boiling water mixture.  Pour into dry ingredients and mix until well combined

* Roll tablespoons of mixture into balls & place onto trays, allowing approx 4cm space between balls.  Flatten the balls slightly with your hand/back of a spoon

* Check biscuits at 15 minutes – they should be starting to brown on the edges. You can cook for longer if you prefer a super crunchy cookie.

* Leave to cool on trays for 10 minutes before transferring to rack

Snickerdoodles

I have heard of snickerdoodles, but having no idea what they really were (I thought they contained snickers bars!), I’d never thought about making them.  Whilst looking through Nigella Lawson’s ‘How to be a domestic goddess’ I came across this recipe – it looked easy & not many ingredients were needed, so I gave it a go.

OMG….. What have I been doing waiting so long to make these????  They tasted incredible, just like a cinnamon doughnut.  There was no way I could stop at trying just one, and I will admit to devouring 4 of them…  Oh well, looks like I’m off to the gym tonight!

Try stopping after just one of these beauties...

Try stopping after just one of these beauties…

250g plain flour

1/2 tsp nutmeg

3/4 tsp baking powder

1/2 tsp salt

125g butter at room temperature

100g + 2 extra tbsp of caster sugar

1 large egg

1 tsp vanilla extract

1 tbsp cinnamon

* Preheat oven to 180 degrees and line two baking trays with paper

* Combine the flour, nutmeg, baking powder and salt and set aside

* On a small plate, combine additional 2 tbsp of caster sugar and cinnamon

* Cream the butter with 100g of sugar until light and fluffy, gradually beat in egg and vanilla extract

* Add the dry ingredients and stir through until a smooth dough forms

* Using a tablespoon, form a small ball of dough and then roll in cinnamon/sugar mixture.

* Place on baking tray and bake for around 15 minutes – they should be turning golden brown at this time.

* Cool on trays for a couple of minutes before transferring to a wire rack.

Polka Dot Cookies

Hello, my name is Lauren and I am addicted to food magazines.  I have a huge pile of magazines and recipes that I just can’t bear to part with. Slowly I have tried to cull the number I have hoarded away, as soon as I get rid of them, they are replaced by more.  I was tackling this never ending project earlier in the week, and came across this recipe that I had pulled out of a magazine (I have no idea which one it may have come from).  I used M&M’s which I think are better than smarties anyway.  The pack I had was just enough to decorate all of the cookies and leave a few leftover for me.  The original recipe is double what I have put below, the half serving made around 36 cookies which is more than enough for morning tea!

The last time I made these was before we were married, so at least five years ago – and they are just as good as I remembered!

These are GREAT!

These are GREAT!

2 cups of self raising flour – sifted

1/2 cup firmly packed brown sugar

1/4 cup malted milk powder

150g melted unsalted butter – slightly cooled

2 eggs lightly beaten

1/2 tablespoon vanilla extract

180g pack of smarties – or M&M’s

  • Preheat oven to 180 degrees (160 if fan forced) and line two trays with baking paper.
  • Combine flour, sugar and malted milk powder in a bowl and stir to combine.
  • Make a well in the centre and add eggs, vanilla extract and butter and mix together
  • Using a tablespoon of mixture, roll into balls, flatten slightly and place on tray approx 4cm apart. Press smarties/M&M’s into top of cookies
  • Bake for 8 – 9 minutes and swap trays halfway through
  • Stand on trays for 1 minute before transferring to wire rack to cool

Caramel Chip Cookies

While I was at the local Woolies the other day (replacing the ingredients I have been using from Mum’s cupboard!), I came across ‘Caramel Bits’ by Nestle.  I have seen them a couple of times before, but usually when I’m doing the grocery shopping I don’t have the luxury of spending time looking different products.

Impulse buy

Impulse buy

On an impulse I grabbed a bag, thinking I could substitute them for chocolate chips in another recipe – admittedly I was thinking of adding them to brownies since they are my latest obsession.  Normally I don’t pay attention to the recipes on the back of bags/containers etc, for some reason I am a snob and think they will be rubbish – this time I thought I would give it a go.

It’s a very straightforward recipe and method, trying a couple of the caramel chips on their own, I found them to be very sweet and was concerned how the cookies were going to turn out.  In the end the cookies were pretty good. Quite plain, and if I was to make them again I would add some nuts to them – maybe pecans or walnuts? Even coconut would be a good addition.  The family thought they were good, and as always my little helper Liam tried one and liked it.

Overall, I was happy with them and will try not to be such a recipe snob in the future!

125g butter softened

3/4 cup brown sugar

1 egg

1 3/4 cups self raising flour – sifted

250g caramel bits

  • Preheat oven to 170 degrees and grease and line 2 baking trays with baking paper
  • Place butter, brown sugar, and egg in bowl of an electric mixer, beat until mixture is pale and creamy
  • Stir in flour, add caramel bits and mix until well combined
  • Roll level tablespoons of mixture into balls, place on prepared trays about 4cm apart and flatten slightly.
  • Bake in oven for 15 minutes or until golden.
  • Set aside on trays for 5 minutes to cool and then transfer onto wire rack to cool completely

caramel chip cookies

Chocolate Chip, Date & Coconut Lactation Cookies

I had never tried lactation biscuits before having Aiden.  Whilst googling random things during a night feed, I came across ‘low fat’ biscuit recipes on the Lose Baby Weight website.  I have since made a few batches and have added a couple of ingredients and make my cookies smaller (usually getting between 36 – 48 cookies), so I am unsure of the nutritional content.

I snack on these during the afternoon to help boost my milk supply during the early evening when it seems to be at it’s lowest.  A batch usually last up to a week (my husband won’t eat them as he thinks they will make him start lactating!), and I think they have helped my supply – or I may just be telling myself that they are!

 

1 1/2 Cups of Rolled Oats

3/4 Cup of Flaxseed (Linseed Meal)

3 Tablespoons of Brewers Yeast – I use 4 x 5g sachets of brewers yeast

1/2 Cup of Unsweetened Applesauce

1/3 Cup of Maple Syrup – I substitute for Golden Syrup as it’s cheaper

1/4 Cup of Light Oil

1 small Egg

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Ground Cinnamon

1/2 Cup of Chocolate Chips – I use Cadbury dark chocolate chips… yummo!

8 -12 Pitted Dates chopped up

1/2 Cup of Coconut

  • Preheat oven to 180 degrees (Fan Forced)
  • Line 2 trays with Baking Paper
  • Combine Apple Sauce, Maple Syrup, Oil, Egg and Vanilla Extract and whisk until smooth.
  • Stir in Oats, Flaxseed, Brewers Yeast, Baking Soda, Coconut and Cinnamon until combined
  • Fold in Chocolate Chips and Dates.

IMG_6969

  • Lightly roll teaspoon sized balls of mixture and place on tray – flatten slightly with a fork
  • Bake for 12 – 14 minutes until starting to turn golden brown

I’d love to hear any other lactation cookie recipes that you may have – preferably ones that work!

Finished Product

Finished Product