Cupboard raid cookies

I’m really into baking with what’s to hand at the moment. Restrictions maybe easing here but I think I’ve gotten used to not just nipping to the shops whenever I fancy, and instead fully planning before each shop. But despite meal planning, more often than not an idea strikes and I don’t have the ingredients in, then I’m in a pickle! So to avoid disappointment I’ll take the other approach of opening the pantry doors and seeing what’s around. More often than not some interesting combination can be dreamt up on the hoof. That’s where these cookies come from, a good amount of time staring into the open larder and coming up with plans! We often seem to have bits and bobs of a variety of snacks hanging around and that made me think of Compost Cookies.

Compost cookies are very popular in the USA and the Milk Bar version seems particularly popular (at least on the social media channels I follow) but they’re not familiar in the UK. Compost Cookies are basically a cookie at which you’ve thrown in everything lurking in the kitchen cupboards, resulting in soft cookies studded with salty and sweet morsels with interesting textures. I’m not so keen on the term compost cookie, it doesn’t sound too appetising to me, hence my version ‘the cupboard raid cookie’ (well at least I think the name was concocted by me!)

You could add almost any snack like ingredient to this recipe but I’ve opted for pretzels (salty crunch), salted crisps (more salt), oats (substance), chocolate chips and crushed up biscuits (sweet crunch). I wasn’t sure how they’d turn out, crisps in cookies does sound like a step too far, but they are actually pretty delicious with the sweet salty crunchy ingredients really adding to the flavour profile. Go on have a rummage and see what you come up with 🙂

Cupboard Raid Cookies

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

makes 12

110g dairy-free margarine

100g caster sugar

80g soft brown sugar

1 tbsp cornflour

1 tbsp dairy-free milk

1 tsp essence of choice (caramel or vanilla work well)

1 tsp baking powder

1/2 tsp salt

225g plain flour

40g assorted chocolate chips

20g broken pretzels

20g salted crisps

20g oats

20g crushed biscuits

  1. Preheat the oven to 170 degrees Centigrade (160 degrees Centigrade fan). Line two cookie sheets with baking paper
  2. Cream together the margarine and sugars until light and fluffy.
  3. Whisk in the cornflour, milk and essence.
  4. Sift in the flour, salt and baking powder and stir to make a soft but not sticky dough. Stir in the chocolate chips. Then very gently fold in the other additions (remember you can add whatever you like!)
  5. Roll into golf ball sized rounds and slightly flatten. I like to press a pretzels piece into the top of each one.
  6. Place spread apart onto the baking sheets and bake for 15 minutes until turning slightly golden around the edges. Let cool for a few minutes on the baking sheets until they’ve firmed up and then move to a wire rack to enjoy.
  7. These will last for a good few days in a sealed container.

Cinnamon sugar cookies aka snickerdoodles

Don’t you just love the sweet spicy scent of cinnamon? There’s something so warm and inviting about this woody spice, especially when it’s baking in the oven, it makes the house smell like heaven.

Snickerdoodles are a big thing in the USA but until I started fanatically reading recipe books I’d never really come across them in the UK, although I can’t fathom why because they really are a rather superior cookie. Picture if you will, a soft sweet cinnamon scented cookie with crisp chewy edges that has been rolled in cinnamon sugar before baking, giving a crisp spiced sugary shell. See, they really should be a regular feature in the cookie top ten in any country!

For a rather delicious and exciting variation, sandwich two together with some Lotus Biscoff spread and you have a spiced sandwich biscuit of your dreams 🙂

Cinnamon Sugar Cookies aka Snickerdoodles

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

makes about 18

180g dairy-free margarine

150g caster sugar

50g soft, light brown sugar

1 tsp vanilla paste

1 tsp ground cinnamon

300g plain flour

1 tsp bicarbonate of soda

1 and 1/2 tsps cream of tartar

1 tbsp dairy-free milk

to roll the cookies in;

2 tbsp caster sugar

1 tbsp ground cinnamon

  1. Heat the oven to 180 degrees Centigrade fan, 200 degrees non-fan. Line two cookie sheets with non-stick parchment
  2. Cream together the margarine, caster and soft brown sugar until light and fluffy.
  3. Add the vanilla, cinnamon, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
  4. Roll large marble sized balls and roll in the cinnamon sugar, place well spaced on the lined cookie sheets and lightly press down.
  5. Bake for 10-12 minutes until puffed up and golden. cool for a couple on minutes on the trays before moving to a wire rack.
  6. store in an airtight container for up to 5 days.

Homemade chocolate cookie selection box

Those pretty selection boxes of chocolates or cookies always look so tempting. I think they’re often a little disappointing but they always look like you want to dive in and choose some sweet delight.

Since my mission is always to recreate those delicacies that are not available if you’re avoiding certain foods and so a selection box had to be there! While you can get some free from chocolate boxes these days, I have never seen a friendly biscuit selection box. In fact biscuits are one of the hardest products to buy if you’re dairy, egg and nut free. Most free-from varieties are gluten-free and dairy free but then contain egg. Then the standard biscuits contain milk or traces, and nuts seem to pop up everywhere.

In an ideal world this box would have more variety, but since you can make all of these 4 varieties in just a few more minutes than making a single type, you can have a selection in no time at all! By all means add other fillings, but I find the marshmallow filled cookies are always some of the most requested, plus biscoff and chocolate is such a fantastic combination I just had to add that.

Chocolate Cookie Selection Box

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

makes 16 cookies

30g soft brown sugar (1/4 cup)
150g caster sugar (2/3 cup)
150ml cup sunflower oil, or other flavourless oil (2/3 cup)
60ml dairy-free milk (1/4 cup)
1 tbsp cornflour
190g cups plain flour (1 and 1/2 cups)
25g cup cocoa powder (1/4 cup)
1/2 tsp bicarbonate of soda
Pinch of salt

for the centres/flavours:
25g cup dairy-free choc chips, 2 marshmallows, halved, 2 tsp biscoff spread,12g white choc chips

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. 
  2. Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, cocoa, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Divide the mix into 4. Add white chocolate chips to one quarter.
  6. Roll each mix into tbsp sized balls.
  7. For the filled versions, flatten each ball and place the filling in the centre, then ring up the edges so the filling is completely surrounded by the dough.
  8. Place all the balls slightly apart on the lined baking sheets and flatten a little.
  9. Bake for 10 minutes
  10. Let cool on the baking sheets for a few minutes before moving to a wire rack.

Chocolate and Candy Cane Biscuits

I’ve seen a lot of tempting bakes using candy canes this winter. There’s something about the eye catching red and white stripes that really sand out and make these bakes look all the more tempting.

I initially had visions of rolling chocolate truffles in crushed up candy canes but sadly the canes were a bit too soft and sticky once crushed and it didn’t work out. Then this idea popped into my mind – dark, cocoa rich cookies dipped in snowy white chocolate and then sprinkled with the crushed up candy canes. It turns out that it was a great idea – the flavours really work – bitter, sweet, smooth with crunchy bits that have a hint of peppermint. A bit like an after eight mint in cookie form! These could now be one of my favourite festive after dinner treats. 

For those who are less keen on a minty flavour profile, then these work just as well as simple white chocolate dipped chocolate cookies and decorated with some pretty sprinkles.

Chocolate and Candy Cane Biscuits

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

 

makes 15-20

  • 115g or 1 cup of plain flour
  • 2 tbsp cocoa powder
  • 1 tbsps cornflour
  • pinch of salt
  • pinch of baking powder
  • 55g or 1/4 cup hard vegetable fat 
  • 55g or 1/4 cup dairy-free margarine 
  • 100g or 1/2 cup caster sugar
  • 1-2 tbsp dairy-free milk
  • 30g dairy-free white chocolate
  • 1-2 candy canes, crushed and/or Christmas themed decorations
  1.  Sift together the flour, cocoa, cornflour, salt and baking powder.
  2. In another bowl whisk together the fat, margarine and sugar until light and fluffy. Add the milk and whisk again.
  3. Add the flour mix and carefully combine
  4. Roll out and cut out shapes with cookie cutters, small rectangles work well.
  5. Place on a lined baking sheet and bake at 180 degrees for 10 minutes
  6. Cool on the sheet before moving to a wire rack.
  7. Melt the white chocolate over a bain-marie and half dip each cookie into the melted chocolate
  8. Place back onto the lined baking sheet, sprinkle with decorations or crushed up candy canes and leave to set

Pepparkakor – Swedish Ginger Thins

I always love a cooking challenge and so was happy to be asked for a Pepparkakor recipe. These Swedish Ginger thins are a Scandinavian Christmas must have and rightly deserve a place on my site.

I’ve only had the Anna brand ones, those very thin crisp flower shapes biscuits often found in health food shops. They always make me think fondly of my step-Grandmother who would always buy Anna’s Ginger thins and a variety of dried fruit for my girls to graze on when they were tiny. She was always very kind to me and made such an effort to cater for us, despite the dietary challenges.

These pepparkakor are a little less thin and crisp and not so dark in colour as I only had syrup available rather than the syrup and treacle required. But the spice is spot on and they make a lovely addition to the Christmas spread.

Pepparkakor (Swedish Ginger Thins)

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

makes 16-20

125g dairy-free margarine

1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cardamon

50g caster sugar

40g soft-brown sugar

50g golden syrup (or ideally 25g treacle and 25g syrup)

35ml water

250g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

  1. Cream together the margarine, sugar and spices.
  2. Melt the syrup (or syrup and treacle) into the water
  3. Add the syrup mix and flour, bicarb and salt to the creamed margarine and mix to a soft dough.
  4. wrap and rest for a couple of hours in the fridge
  5. Preheat the oven to 190 degrees Centigrade
  6. Roll out the dough to 2-3mm thick and stamp out festive shapes.
  7. Place on a lined baking sheet and bake for 5-6 minutes until golden
  8. Cool on a wire rack
  9. These are best iced but if you don’t have time (like me) a little dusting of icing sugar is nice too 🙂

Ginger Cream Yo-Yo Biscuits

Woo hoo, it’s December! After the longest year in living memory we’re finally getting to the fun end bit. I’m going to try and add some extra cheer to this festive season (and my, we need some extra cheer this year!) with an exciting ‘12 days of Blogmas’ and a whole bunch of new delicious festive recipes.

There is something so exciting about all the baking opportunities in the lead up to Christmas – I just love making sparkly tasty treats and beautifully packaged homemade gifts. Well, who doesn’t like some extra sparkle and glitter?

Like lots of people, we’ve decided to do Christmas big time this year, all whilst remaining in our little family bubble. That means less large family gatherings and more Christmas themed food, fun games and decorating big time!!

I’m kicking off Day 1 of ‘Blogmas’ with  these delightful ginger cream yo-yo biscuits. Heavily spiced crumbly biscuits sandwiches together with a lemon scented cheesecake cream. What’s not to like with that combination? These are a perfect start to December, ideally enjoyed with a steaming hot drink and sitting by a roaring open fire.

Ginger Cream Yo-yo Biscuits

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

makes about 12 sandwich biscuits

150g dairy-free margarine

65g soft brown sugar

2 tsp ground ginger

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar until light and fluffy.
  4. Sift in the flours, spice and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 15-17 minutes
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the cream.

Lemon Cheesecake Cream

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

25g dairy-free cream cheese

40g dairy-free margarine

200g icing sugar

zest of 1/2 a lemon

1 tsp lemon juice

  1. Whisk the margarine and cream cheese with the icing sugar, zest and juice until it is all incorporated. Place in the fridge to firm up before using.