Oatmeal Raisin Cookies

Super easy to make biscuits or cookies. Interesting bit of relatively useless information: the American word “cookie” comes from the Dutch word “koekje”.

The recipe is from a BBC cooking website, where comments list endless substitutes for raisins (such as cranberries, chopped apricots, chocolate chips, marshmallows, nuts, and all possible combinations of those).


100g butter

100g caster sugar

2 tbsp honey

2 eggs

2 tsp cinnamon

100g wholemeal flour

2tsp baking powder

160g rolled oats

100g raisins

Heat oven to 180 C. Grease a large baking sheet

In a large bowl, mix butter and sugar together until soft, then beat in the honey

Add the egg and cinnamon and mix well

In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.

Drop heaped spoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden.

Remove from the oven, they should be golden but will still seem a tiny bit soft to the touch. Let cool on the tray just enough to peel them off without burning your fingers and start eating.

Published in: on October 30, 2012 at 14:59  Leave a Comment  

Triple Ginger Biscuits

Amy filled a horrifying blank in the Cake Club Calendar at the last minute, showing her devastating dedication by choosing a recipe that could be carried over 18 km by bicycle without collapsing. We salute you, Amy! And we like your biscuits very much. Gnom gnom.

The original recipe can be found at epicurious.com.

2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.

Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.

Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack.

Published in: on May 25, 2011 at 18:15  Leave a Comment  

Cake-Off Challenge: Possum Pie

The third cake to be tasted and tested in Round 3 of the 2010 Christmas Cake-Off Challenge was Pen’s Possum Pie. The inspiration arose from a conversation about what Large Sculpture ought to adorn the small town in which Cake Club abides, to rival Rakaia’s Big Fish or Cromwell’s Giant Fruit. It came down to a choice between a Monster Possum or a Hhge Hillyers Pie. Pen proceeded to make a Monster Possum Pie. No animals were harmed in the making of this cake.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

Lovely sponge. Good butter icing – even not being a fan of icing, I could eat that. Very tasty.

Other comments from the assembled tasters mostly revolved around a concern that the pie might collapse under its own gravitational field, but also included grunts of delight.

Vote for Pen’s Possum Pie in the 2010 Cake-Off Round 3 Poll.

Published in: on December 21, 2010 at 20:35  Leave a Comment  

Kalwewo Festive Cookies

This post is subtitled, Cranberries, Pecans and Choc Bits, and with these fine festive cookies, Laura set a new Cake Club record, having sent the recipe through to your hard working web editor an hour before Tuesday morning tea. This was impressive, but was also very hungry-making. The recipe follows:

140g Flour
1/2 tsp Baking Powder
1/2 tsp Salt
75g Oats
125g Butter
75g Dark Brown Sugar
100g Caster Sugar
1 Egg
1/2 tsp Vanilla Essence
75g Cranberries
50g Roughly chopped Pecan Nuts
140g White Chocolate Bits

Beat butter & sugar until creamy.
Add egg & vanilla essence.
Beat in dry ingredients.
Fold in cranberries, nuts & chocolate bits.
Refrigerate for 20 mins.
Roll out tablespoonfuls into balls & place on greased baking sheet.
Bake for 15 minutes at 180°C
Leave to cool before removing from tray.

Published in: on April 28, 2010 at 22:46  Leave a Comment