BISCUIT HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 49
Rainbow sprinkles
whoopie pies
MAKES 11
For the cookies
230g (8oz) salted butter,
very soft
200g (7oz) granulated sugar
2 large free-range eggs
2 tsp vanilla extract
½ tsp almond extract
375g (13oz) plain flour
1 ½ tsp cornflour
1 tsp baking powder
1 tsp bicarbonate of soda
120g (4¼oz) candy sprinkles
For the frosting
115g (4oz) salted butter, very soft
225g (8oz) cream cheese, at room
temperature
65g (2½oz) icing sugar
1 tsp vanilla extract
food colouring (your choice of 3)
1 In a mixing bowl, combine the butter
and sugar. Beat on medium speed until
light and fluffy, about 2 minutes,
stopping to scrape down the sides of
the mixing bowl with a rubber spatula
if needed.
2 Add the eggs and the vanilla and
almond extracts. Beat again until
combined, about 1 minute.
3 Add the flour, cornflour, baking
powder, and bicarbonate of soda. Mix on
a low speed until the flour is completely
incorporated, about 30 seconds. Using
your hands, mix the sprinkles into
the dough.
4 Cover the bowl of dough with clingfilm
and refrigerate for at least 20 minutes.
5 Preheat the oven to 180°C/Gas Mark- Line t wo baking sheets with parchment
paper or silicone mats.
6 Using a cookie scoop or large spoon,
measure out 2 tablespoons of dough.
Using the palms of your hands, roll the
dough into a ball and place on the
prepared baking sheet. Repeat with the
remaining dough to make 22 balls in
total, spacing each ball about 5cm
(2in) apart.
7 Place the baking sheets in the oven
and bake the cookies for 8-10 minutes,
until they look fluffy. Switch the position
of the sheets halfway through (move the
top tin to the bottom, and vice versa; also
rotate the tins back to front).
8 Let cool. Remove the pans from the
oven. Let the cookies cool on the baking
sheets for 3-5 minutes. Using a spatula,
transfer the cookies to the wire racks to
cool completely.
Chocolate
chunk cookies
MAKES ABOUT 12 LARGE COOKIES
225g (8oz) cold unsalted butter, cut
into several pieces
175g (6oz) granulated sugar
175g (6oz) dark brown sugar
2 large free-range eggs, cold
2 tsp vanilla extract
405g (14oz) plain flour
1½ tsp kosher salt
1½ tsp bicarbonate of soda
flaky sea salt, such as Maldon
30g (1oz) chocolate chunks or
84 chocolate chip discs (7 per
cookie)1 Preheat the oven to 180°C/Gas
Mark 4.
2 In a stand mixer fitted with the paddle
attachment, cream the butter and sugars
on a medium-high speed until light and
fluffy. Add the eggs, one at a time, until
fully incorporated. Pause the mixer
motor to scrape the sides and bottom of
the bowl between each addition. Add
the vanilla and mix to incorporate.
3 In a separate bowl, whisk together
the flour, salt and bicarb until combined.
Add the flour mixture to the butter-egg
mixture and mix on low speed until just
combined. Do not overmix.4 Using a large cookie scoop 55g (2oz),
scoop out the dough and place on a
parchment-lined baking sheet. Press a
chocolate chunk or 7 chocolate fèves into
each of the cookie dough balls and wrap
the dough around the chocolate so it’s
completely encased and the dough balls
are round. Return the cookies balls to the
parchment-lined baking sheet, flatten the
cookies so they’re a bit squat, and sprinkle
each with some flak y salt.
5 Bake the cookies for 10-12 minutes, or
until they are golden brown and about
12mm (½in) thick. Remove from the
oven and transfer the cookies to a
cooling rack. Let cool completely, then
transfer to a container with a lid and store
at room temperature for up to 1 week.Recipe taken from
Super Simple Baking
for Kids, published by
Rockridge Press.
Copyright © 2019 by
Charity Matthews.
All rights reserved.