Cranberry and White Chocolate Cookies
These are not to be missed, probably my favourite cookies and so quick and easy to make. Method...
You will need... • 150g plain flour • ½ tsp bicarbonate of soda • ½ tsp salt • 25g (1 oz) ground almonds • 150g (5 oz) soft brown sugar • 50g (2 oz) porridge oats • 50g (2 oz) dried cranberries • 40g white chocolate chunks • 150g (5 oz) butter • 1 large egg yolk or 2 small egg yolks • Butttercream Filling (optional)
Pre-heat the oven to 190C/375F.
Sieve together the flour, bicarbonate of soda and salt in a large bowl.
Stir in the ground almonds, brown sugar and porridge oats.
Melt the butter in a small pan and stir this into the dry ingredients together with the egg yolk.
Stir in the chopped white chocolate or white chocolate chips
Mix well, then using your hands form into small walnut sized balls and arrange on two large non stick baking sheets. Gently press them down to flatten slightly in the centre, leaving space between them for the biscuits to spread.
Bake in the oven for 12 minutes.
Rudolph the Red Nosed Baked Potato
A great recipe for turning a baked potato into a delicious mouth-watering treat for Christmas and it is guaranteed to bring a smile to everyone’s face. Alternatively for a simple version scoop out the potato flesh and mash it together with a little butter, milk and cheese, season to taste and pile it back into the potato shells.
MAKES 4 BAKED POTATOES
You will need... • 4 medium baking potatoes (approx 225g each)
• a little vegetable oil • ½ (half) medium butternut squash (approx 300g)
• 55g butter • 1 tsp Dijon mustard • 40 g fresh grated parmesan cheese
• 2 tbsp milk • 40g grated Cheddar cheese
Decoration...
• Cherry tomatoes • Twirly crisps • peas for eyes
Method...
Preheat the oven to 190C/ Fan 170 / Gas 5. Prick the potatoes in several places, place on a baking tray and brush all over with the oil. Bake for 1 to 1 ¼ (one and a quarter) hours or until they feel soft when pressed.
Cut the butternut squash in half and scoop out the seeds. Place in a baking dish, skin side down. Melt 20g of the butter and brush it over the squash, then bake in the oven for about 40 minutes or until tender.
When cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh. Scoop the flesh of the cooked butternut squash
off the skin and mash together with the baked potato flesh,
mustard, parmesan, milk and remaining butter. Season with a little salt and pepper. Put the mixture back into the potato shells and top with the grated cheddar.
Preheat the grill on the hottest setting. Place the potatoes on a baking tray or suitable dish and grill for a few minutes until the cheese is bubbling and golden.
Add twirly crisps for antlers, peas for eyes and cherry tomatoes for the nose..
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