Mini Chocolate Chip Cookies

In response to my cookie loving Instagram followers, here is the keenly awaited mini chocolate chip cookie recipe. 🙂

I have many many cookie recipes on my blog, but I haven’t created a new one for a while. I seem to keep going back to old favourites such as my amazingly delicious chocolate sable cookies, which unfailing get requested every few weeks. Even though those sables are hard to beat, sometimes a slightly less intense chocolate cookie is required, and this inspired me to get creative with a standard chocolate chip mix.

There are so many finishes to a chocolate chip cookie; some like them chewy, soft, crunchy, or crispy that it’s hard to know what makes a perfect variety. However, these mini chocolate chip cookies are pretty awesome with a deliciously more-ish soft and chewy texture with a crispy edge, almost hitting all the requirements of a an ideal chocolate chip recipe in one biscuit. My top tip is that the key is caster sugar for crisp and soft brown for chewy – combine the two and you have perfection!

I’ve made these mini, because it immediately makes them cuter, more desirable and well you can just eat more mini cookies which can only be a good thing when they’re this good 😉

Perfect mini chocolate chip cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

 

makes about 30 or so

100g soft brown sugar

75g caster sugar

125g dairy-free margarine

1/2 tbsp vanilla essence

225g self-raising flour

pinch of salt

80g chocolate chips

1 tbsp dairy-free milk

  1. Cream together the margarine and sugars until light and fluffy
  2. Add the vanilla, flour and salt and mix well to form a soft dough. Stir in the milk and chocolate chips.
  3. Wrap and place in the fridge to firm up
  4. Preheat the oven to 180 degrees centigrade/gas mark 4. Line two baking sheets with parchment.
  5. roll the dough into olive sized balls and place a little apart on the lined baking sheets.
  6. Bake for 8-10 minutes until puffed up and golden.
  7. Cool on a wire rack.

 

Devil’s Food Cupcakes

img_0829Have you ever tried my Devil’s Food cake aka the best chocolate cake in the world? If you haven’t you are seriously missing out, it is so delicious that everyone asks for more! It’s deep, dark and chocolatey with an out of this world silky yet fudgy icing. Honestly, it’s totally divine 🙂

Anyway, these cupcakes are inspired by that cake and also by a fond childhood memory. We didn’t often have shop bought cakes at home, but sometimes I’d go to a friend’s house and they would serve up these little shop bought chocolate cupcakes with this fudgy, set icing. The kind of icing that was way nicer than the cake and also when you peeled off the liner, you were left with a zigzag imprint in the edge of the icing. There was something really pleasing about that! For some bizarre reason I was thinking about that icing the other day and how it would be really convenient for when you need to transport cupcakes; buttercream is just a nightmare if you’re putting the cakes in a box to take elsewhere. I’d always wondered how to make that icing and then it came to me – my wonderful Devil’s Food Icing sets beautifully and would be pretty awesome on a cupcake. Who’s going to say no to a rich chocolate cupcakes topped with out of this world fudgy icing?

So here they are, little Devil’s food Cupcakes ready for cake day, the first one of the school term, so I do hope they go down a storm. I so miss my weekly baking for Little S’s class that I’ve gone to town and made cinnamon swirl buns too. Hopefully that’ll keep everyone happy 🙂

Devils Food Chocolate Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 12-18

150g self-raising flour

100g caster sugar

50g cocoa powder

200ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Devils Food Icing

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

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enough to cover 12 cupcakes

2 tbsp dairy-free spread

1/2 tbsp dairy-free milk

1/2 tbsp golden syrup or maple syrup

1/4 cup icing sugar

50g dairy-free dark chocolate

  1. Melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
  2. Spread over the cupcakes and leave to set.

Savoury Pretzels

Snacks – I don’t think we’d get through a day without snacks and that’s always particularly apparent at the weekend or in the school holidays. Biscuits and cakes are all well and good but sometimes savoury is the only way to go. Crisps are great, everyone loves crisps right? But they’re not exactly filling and nutritious.

I have a small repertoire of interesting savoury options: sausage rolls, savoury scones, cheesy crackers etc but I’m always on the look out for new ideas which are not only suitable but pleasing to everyone. Then I spied some big pretzels for sale – now that looks like a good idea. Chewy, bread based and certainly filling. I’ve never really delved into the wonderful world of pretzels before but in doing some research it seems they’re often served with mustard. Bingo! Inspiration! So here’s my take on savoury pretzels, topped with a mustard glaze and because dips make everything better, served with a sweet mustard sauce. These certainly keep those hunger pangs at bay with a satisfying snack. They also make great tasty sandwich rolls 😋

Savoury Pretzels

(Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian, can be vegan) contains mustard

makes 8-10

500g strong bread flour

7g dried fast action yeast

1 1/2 tsp salt

1 tbsp honey or maple syrup

1 tbsp olive oil

1/4 tsp garlic powder

300 ml warm water

2 tbsp bicarbonate of soda (for the boiling water)

for the glaze:

1 tbsp honey or maple syrup

1 tbsp mustard

1 tbsp oil

1/4 tsp garlic powder

  1. Mix together all the ingredients except the bicarbonate of soda to form a dough and knead well until smooth silky and you can feel the gluten and firmed up the dough. Cover and leave to prove for at least one hour.
  2. Knock back and cut into 8-10 even sized pieces. Roll each one into a sausage shape with slightly tapered ends, then tie in a lose knot. Place on a lightly floured baking sheet and let rise for another 30 minutes. 
  3. Preheat the over to 200 degrees centigrade
  4. Bring a pan of water to the boil, once boiling tip in the bicarbonate of soda and drop each knot into the boiling solution for about 5 seconds.
  5. Remove and place on an oiled baking sheet.
  6. Brush with a little of the glaze and bake for 15 minutes until deeply golden
  7. Transfer to a wire rack and bush with the remaining glaze and sprinkle over a little salt. Leave to cool.
  8. Serve fresh with a dip of equal parts honey/syrup and mustard pepped up with a dash of hot sauce.
  9. These pretzels also freeze well. Defrost thoroughly and then refresh in a hot oven for a few minutes.

Mexican Chocolate Earthquake Cookies

I love these cookies – they’re rich, chocolaty, soft and scrumptious! I had a brief time before having children when I wanted to start a cookie business and back then these were some of my absolute favourites.

It does sometimes surprise me which recipes are most popular on my blog. Out of the 500+ recipes, it so often comes back to the same ones again and again. There are many winning recipes that don’t seem to get a second chance, maybe they’re just less known about and therefore less searched for? I first posted this recipe when I initially set up my blog in 2012, and I still absolutely love these cookies. Here I’ve added a variation using aquafaba, so you have a choice of aquafaba or flaxseeds as the binder. Do eat these cookies quickly, they’re best eaten warm for the oven. Or reheat for a couple of minutes before eating to enjoy the crisp exterior and soft cakey centre.

Mexican Chocolate Earthquake Cookies

 (dairy-free, egg-free, nut-free, soya-free, vegetarian, vegan)

makes about 24

3/4 cup granulated sugar

1/3 cup melted dairy-free margarine

2 tbsps golden syrup

1 tsp vanilla extract

use either:

1/3 cup oat milk and 1 tbsp ground flaxseeds

or use; 1/4 cup dairy-free milk and 3tbsp Aquafaba

100g melted dairy-free chocolate

250g plain flour

2 tbsps cocoa powder

3/4 tsp baking powder

large pinch of salt

1 cup of icing sugar to roll dough in

  1. Preheat oven to 180 degrees centigrade. Sift the icing sugar onto a plate and set aside
  2. In a bowl mix the sugar, dairy-free margarine, syrup, vanilla, oat milk, flax seeds (or aquafaba) and melted chocolate
  3. Sift in the flour, cocoa powder, baking powder and salt. It should produce a soft dough
  4. Take tablespoons of mix and roll in the icing sugar. Place on a lined baking sheet and press down slightly
  5. Bake for 12 minutes. Cool for a few minutes on the baking sheet before transferring to a wire rack.
  6. Best eaten straight away, or next day will do (invite people over or send into school/work!)

Dotty Cookies

Delicious syrup flavoured soft (or crunchy) cookies studded with colourful chocolate beans (a.k.a Smarties), these must surely be the most cheerful cookies around, and just perfect to celebrate the first signs of spring.

Is it just me, or has this winter been endless? I can’t even imagine not wearing a coat and sunshine seems to have been a rare occurrence for such a long time. Whilst I love the cosiness of Winter, I’m seriously craving a bit of light and heat, and seeing the leaves and blossom appear on the trees. Spring, we’re ready for you!

I’ve spent years trying to source ‘safe’ Smarties. Ages ago we could buy ‘Whizzers’ which were a variety of safe colourful chocolate beans and definitely filled the cheerful chocolate hole. Sadly they were discontinued and we’ve had no readily available alternative for a long long time. Sad days 😦

To my delight, I’ve recently come across two new varieties which are occasionally available in the UK. Chocolate No-No’s, made by No Whey Chocolates based in the US and Colourful Chocolate Beans made by Clarana in Germany. Chocolate No-No’s are my preference as they are top 8 free, whereas the Clarana beans are made in a factory which uses peanuts, milk, almonds and nuts and so poses a risk we’re not willing to take. They are the more authentic in taste and look so if you’re happy with a ‘may contain’ then they are probably the ones to opt for.

You may think it rather foolhardy to use two packs of these expensive and hard to source chocolate beans in a cookie recipe? Maybe, but i’ve wanted to make my own version of these colourful and full of fun cookies for such a long time, it seemed like a good use of this scare resourse. They remind me of the Spotty Cookies which always used to be sold in cafes and soft-play centres when my girls were tiny. I’d always see them admiring the pretty dotty cookies and feel sad that i had to hand over a boring box of raisins or some rice cakes instead. It may have been a wait but here is my Dotty Cookie recipe. The chocolate beans seem to remain slightly melted inside for a fair few hours which is a wonderful contrast to the crunchy sugar shell. These were gone in no time, so whilst it may have been a long wait, it was most definitely worth it!

If you don’t want to waste your smarties, these cookies work equally well with chocolate chips instead.

Dotty Cookies

(free-from milk, eggs, nuts, soya, sesame, vegetarian and vegan)

makes about 12

125g dairy-free margarine

80g caster sugar

3 tbsp golden syrup or maple syrup

1/2 tsp vanilla essence

180g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

pinch of salt

approx. 100g chocolate beans [you’ll want 6 per cookie]

  1. Preheat the oven to 200 degrees Centigrade/180 degrees Centigrade Fan Oven. Grease two cookie sheets and set aside
  2. Cream together the margarine and sugar until light and fluffy. Stir in the syrup and vanilla.
  3. Sift in the flour , bicarbonate, baking powder and salt. Mix to form a soft dough.
  4. Roll into balls the size of ping pongs and gently flatten onto the baking tray
  5. Bake for 10 minutes.
  6. Remove from the oven and press the smarties into the top of the cookies, 6 per cookie is ideal.
  7. Return to the oven for minutes. Cool briefly on the trays before transferring to a wire rack.
  8. For a crunchier cookie, change the cooking times to 12 minutes plus another 2 with the beans on.

 

 

Homemade Speculaas Biscuits

I really love making biscuits, I think I like making them more than any other food. There’s something about it that I find relaxing and rewarding. Perhaps I should be listening to myself, maybe a cookie business is the way forward!

Anyway, I’m constantly on the look out for inspiration, be it in supermarkets, bakeries, magazines or online. Seeing something new to experiment with and recreate makes me happy, and happiness in certainly needed in the cold dark days of January. The inspiration for these speculaas biscuits comes from the gorgeous Ottolenghi cookbook ‘Sweet‘ which I got for my birthday. I’m a big fan of Yotam Ottolenghi and his food, and as you can imagine a recipe book of his sweet treats is right up my street. These homemade Lotus biscuits caught my eye straight away, and I have to say that with a few tweaks and experiments the resulting ‘friendly’ biscuits are spot on. The spice [and if you can get hold of genuine speculaas spice then all the better – The Speculaas Spice Company makes a really delicious spice blend or use this recipe to make your own] and crisp nature of the biscuits make them the ultimate accompaniment to a cup of tea or coffee.

You may ask why bother when Lotus biscuits are ubiquitous all over Europe? Well, they may be easily found, but in my opinion homemade is generally best and these biscuits would win hands down in any ‘cookie-off’.

Homemade Speculaas Biscuits

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes about 30

220g plain flour

1/2 tbsp baking powder

1&1/2 – 2 tsp speculaas spice mix

pinch of salt

125g dairy-free margarine

160g soft light brown sugar

20-30ml dairy-free milk

  1. Preheat the oven to 210 degrees C/190 degrees C fan/Gas Mark 6
  2. Cream together the margarine and sugar until light and fluffy, add 20ml dairy-free milk. The mix may split after this addition, if so add an handful of the flour.
  3. Sieve in the flour, spice, baking powder and salt and bring together to a firm dough. If it remains too crumbly add an extra splash of the milk.
  4. Roll out to the thickness of a pound coin and cut out shapes. Place slightly apart on lined baking sheets and bake for 12 minutes, turning the trays round half way through so they brown evenly. Cool on the trays before moving to a wire rack.
  5. These biscuits keep really well for about one week.