Kate's Cooking: Simple and Quick Cookies

SIMPLE AND QUICK COOKIES

Following on from the last cooking column, today we will focus on economical cookies that are quick and easy to make and like the last column, most of the ingredients will likely be found in your everyday kitchen. Personally, I do not like to have a mug of coffee or a cup of tea without having something to eat and cookies that I can ‘dunk’ in the drink are great – it seems to bring out the flavor of the cookie (or biscuit in British countries). Younger folk might enjoy making these cookies – under adult supervision. Both of the recipes are great to put in school lunches, work lunches or pack up a few and take to the grandparents and friends if you are visiting. I just love to get homemade baking. Here then, are two recipes I found (and expanded on with my own experimentation in the case of the Crinkles), when I was living in Australia and they have become family favorites.


WEEKENDER BISCUITS (COOKIES)

125gm (4oz.) butter or margarine
1/3rd cup sugar
1 egg
2/3rd cup sultanas
1 cup self-raising flour
2 cups lightly crushed cornflakes

Cream butter and sugar until light and fluffy. Add egg and beat well. Fold in flour and sultanas and mix well. Drop small amounts (a large teaspoonful) of mix into cornflakes and roll lightly until coated. Placed on greased oven trays (baking sheets) allowing room for spreading. Bake in a moderate oven for about 15 to 20 minutes until nicely golden. Cool on wire racks.


CRINKLES

125gm (4oz.) butter or margarine
½ teaspoon vanilla essence
1 teaspoon grated lemon rind (zest)
1/3rd cup white sugar
1/3rd cup brown sugar (lightly packed)
1/3rd cup peanut butter
1 ½ cups plain flour
1 teaspoon bicarbonate of soda

Cream butter, vanilla, lemon rind, both sugars, peanut butter until well mixed. With a wooden spoon, work in flour and soda (which have been sifted together). The dough should be quite stiff. Roll heaped teaspoonfuls into balls with floured hands and placed on greased oven trays (baking sheets). Press cookie balls down with a floured fork, first one way then the opposite way or you might like to use an old fashioned potato masher as I do, to get the crinkled effect. Bake in a moderate oven for around 15 minutes. Keep an eye on them to avoid too much browning. Cool cookies on the oven trays and then lift them on to wire racks.


HINTS and THINGS – these will appear in the cooking column from time to time. We welcome any hints you might like to share.

I was watching a cooking show not so long ago and the following was an interesting idea to use up appleskins:

COATED APPLESKINS – cut or break the apple skins to a size you like. Coat with eggwhite and cardamom sugar. Bake in a 100 C. (250 F.) oven for a couple of hours or until crisp. They were used for snacks or drink decorations.


Until next time, happy cooking. Go safely out there.

Kate.