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Shortbread Cookies


Ive made shortbread cookies a few times before, but this recipe is slighty different to the usual suspect. 

This recipe from Chelsea Winters cookbook ‘Everyday Delicious’ uses caster sugar and high grade flour which seemed quite odd to me, so i had to give them a try.

If you’ve tried any of Chelsea Winters recipes then you’ll know they are all pretty spectacular! Well this recipe is exaclty that, melt in your mouth delicious.

You will want to make a double batch of these babies, cause they won’t last long.

 

Shortbread

150g butter, at room temperature

1 1/4 cups high grade flour

2 tbsp cornflour

1/2 cup caster sugar

 

Preheat oven to 110C, Line a baking tray.

Cream butter for 5 minutes until smooth and pale.

Sift the flour and cornflour into butter, along with the sugar. bring it all together so the dough forms a ball. If dough is quite crumbly, give it a good knead till it comes together.

Wrap the dough in cling film and put in the fridge for 30 minutes to firm.

Roll out dough onto a clean bench and use a cookie cutter to cut a nice round cookie, place on to baking tray, prick with a fork.

Bake in the oven for 1 hour, remove and let cool for 5mins

Cookies keeps for 5 days in a container.

Enjoy! with a nice hot cup a tea.

Homemade Hummus 

Homemade Hummus 

Hummus is so easy to make at home, and taste so much better then store bought. If you don’t have tahini leave it out, just add a bit more oil. You could also replace it with smooth peanut butter.

 

Homemade Hummus

1 can chickpeas, rinsed and drained

1/4 cup fresh or bottled lemon juice

1/4 cup tahini or smooth peanut butter

1 small garlic clove, minced

2 tbls oil (I used rice bran)

1/2 tsp salt

Extra to taste, Mrs Rogers Chilli Lime Sea Salt (optional)

Sprinkle of smoked paprika, for serving

 

Add all ingredients into a food processor, and process until smooth and creamy.

Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

If hummus is to think add a bit more oil.

For a bit of zest and heat add some Mrs Rogers Chill and lime sea salt, or leave out.

Taste for salt and adjust as needed. Serve hummus with a sprinkle of smoked paprika.

Store hummus in an airtight container and refrigerate up to one week.

Serve with plain crackers and chopped up carrot sticks.

ENJOY!

 

Rawnola 

Rawnola 


This chewy Rawnola is so delicious it only has a few ingredients and takes 5 minutes to make. Serve it on top of yoghurt, smoothies or chia seed pudding. You can even roll it into little balls for a healthy snack.

Rawnola

Recipe source Loni Jane

15 dates (pitted)

1/2 cup oats

1/2 cup shredded coconut

1 tbsp coconut sugar (optional) I left this out as the dates are sweet enough.


Put the dates in a food processor and pulse a few times to break them up.

Add the rest of the ingredients and process until all combined and the mixture starts sticking together.

Store in the refrigerator.

Don’t forget to try my Almond Granola recipe found HERE

My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies


I’ve tried lots of different chocolate chip cookie recipes over the years, but this one will always be my favorite! hard on the outside and soft in the middle.

Chocolate Chip Cookies

Recipe source: Chelsea Winter



1 1/4 cups plain flour

1/2 tsp baking soda

1/4 tsp salt

125g butter, softened

3/4 cup brown sugar, firmly packed

1 tsp vanilla essence

1 egg

1 cup chocolate chips

Preheat oven to 200C

Beat together butter, brown sugar and vanilla with a hand mixer or by hand until well combined.

Add the egg and beat well.

Add flour, baking soda and salt into the bowl, stir to combine.

Stir in the chocolate chips and mix till all mixture comes to a soft dough.

Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.

Bake in the oven for about 8-10 minutes. The edges of the biscuits should brown. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.

Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack.

ENJOY!


Naughty Chocolate Mug Cake

Naughty Chocolate Mug Cake


Simple, Sinful Chocolate dessert ready in 5 minutes. If your trying to be good you can find a healthier version Here

 

Naughty Chocolate Mug Cake

4 tbls flour

4 tbls sugar

2 tbls cocoa

1 egg

3 tbls milk

3 tbls oil

3 tbls chocolate chips (optional)

Splash of vanilla essence

 
Add dry ingredients to a mug, mix.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla essence, mix again.

Microwave for 3 minutes.

The cake will rise over the top of the mug, don’t worry it will go down again.

Serve with a scoop of ice cream.

ENJOY!

Healthy Chocolate Mug Cake

Healthy Chocolate Mug Cake


Curb those chocolate cravings with this 5 minute dessert.

Healthy Chocolate Mug Cake

Recipe source Kim Beach

1 egg, lightly beaten

1 tsp baking powder

1/4 cup LSA

2 tsp cocoa

2 tsp honey or pure maple syrup

2 tsp pics peanut butter or almond butter

Sprinkle of coconut (optional)

 
Add all ingredients to a mug and give it a good mix.

Microwave for 60 seconds.

Sprinkle coconut on top.

Serve with Greek yoghurt.

Calming Play Dough

Calming Play Dough


This play dough is a great sensory activity to help children unwind after a busy day.

Calming Play dough

1 cup flour

1/4 cup salt

1 tbsp oil

1 tbsp cream of tartar

1 cup boiling water

2 drops purple food coloring gel

2-3 drops lavender essential oil (Available from The Warehouse)

 
Mix all dry ingredients in a bowl, add oil and boiling water.

Add food coloring and lavender oil, mix well.

Tip dough onto floured bench top and knead until dough comes together. Add more flour if mixture is to sticky.

Store in airtight container or wrap in glad wrap.

 
Keeps for at least 3 months.