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Imagine if you could turn banana bread into a cookie...sounds delicious right? Well, no need to imagine any more! Visits to Harold and Martha's house were always punctuated by hours of board-game fun and a plate of these cookies. I might have also snuck one for breakfast a time or two...you'll understand after giving this recipe a try!
These are my usual gingerbread cookies that I usually make and cut out stars in different sizes and stack up to make a tree! If you weigh out the dry ingredients and pop into a jar you could give it (along with this recipe) as a lovely little homemade gift so that you can pass on the love of baking!
The twist in this recipe is the use of two flours - 1/2 all purpose flour and 1/4 rice flour. I've been experimenting with gluten free ingredients, and although rice flour absorbs more moisture than usual, this recipe turns out amazing every time we do it.
The trick is to keep an eye on the oven and turn it off while the batter is still a bit gooey in the center. Then let it rest inside between 8 to 10 minutes and you're done.
Leon and Lola wanted to share their yummy dark chocolate chip cookies recipe and asked me if I could post it online for them so here it is!
They advise to experiment with the baking time since every oven is different but as a general rule, taking them out before they are golden brown will give you soft cookies whereas leaving them a bit longer will result in crunchy cookies (Lola's favourites!).
Most importantly, have fun making them!!!