Who doesn't love cookie dough and this one takes only minutes to make. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye like
- 100g butter, softened to room temperature
- 175g soft brown sugar
- 2 tsp vanilla extract
- 140g plain flour
- 2 tbsp full-fat milk
MethodAdd the vanilla, 1 /2 tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk and you’re done – delicious, safe, raw cookie dough. If it’s not amazing enough as it is, then go crazy with these flavourings:
- 500g bag frozen fruits of the forest or fruit of your choice
- 350g fresh cookie dough (we loved Saxby’s Choc Chip Fresh Cookie dough)
- Heat oven to 220C/fan 200C/gas 7. Tip the still-frozen fruit into a shallow baking dish and scatter torn pieces of the dough all over the top. Bake for 20 mins till crisp and golden and serve with cream, ice cream or custard.
- 1/2 cup water
- 1/4 cup pitted dates
- 115 - ounce canno-salt-added cannellini beans, rinsed and drained
- 1/2 cup creamy peanut butter
- 1teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup dark chocolate pieces
- 1/4 cup quick-cooking rolled oats
- 36 low-fat graham cracker squares
- In a small saucepan bring water and dates to boiling; reduce heat. Simmer, covered, about 5 minutes or until dates are very soft. Remove from heat and cool.
- Transfer dates and cooking liquid to a food processor. Add beans, peanut butter, vanilla, and salt. Cover and process until smooth, scraping sides of bowl occasionally.
- Transfer bean mixture to a medium bowl and stir in chocolate pieces and oats. Cover and let stand for 5 minutes before serving. Serve with graham crackers for dipping.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 Egg
- 3/4 teaspoon vanilla extract
- White nonpareils, for decoration (optional)
- In a medium-size bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
- Heat oven to 350 degrees F. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into bells using a 2-inch bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10 to 12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
- Repeat with remaining half of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.