Tag Archives: cookies

National Cookie Day | Top 3 Cookie Recipes

Top 3 Cookie Recipes

To celebrate National Cookie Day (and why not?) I have chosen three recipes perfect for the festive period.

The iced biscuits are ideal for a cosy afternoon baking with children.

Happy cooking everyone!

 

Dainty Iced Gingerbread

This fabulous recipe is taken from the Dairy Diary Favourites cookbook.

It features 100 of the top Dairy Diary recipes from the past 35 years.

 

Cranberry & White Chocolate Cookies

This is taken from Take a Box of Eggs cookbook, which celebrates to true versatility of the humble egg.

Discover the delight of cooking with eggs.

 

Rocky Road Cookies

A twist on a classic – these are taken from one of my all-time favourite cookbooks; Fantastic Food for Less.

There are SO many scrumptious recipes in it!

 

Cookbooks make fabulous Christmas gifts

There are loads of fabulous books on our website – take a look.

And as delivery is free over £20 you can stock up for Christmas – there’s something for everyone.

 

#CookieDay

#TripleTested

#ChristmasRecipes

Recipe of the Week | Apricot Cookies

Apricot Cookies from the Dairy Diary

Easy to bake in no time and perfect for lunchboxes and picnic hampers.

Apicot Cookies

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 110g (4oz)
  • Soft cheese 175g (6oz)
  • Self-raising flour 225g (8oz)
  • Ground almonds 75g (3oz)
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Fudge pieces 75g (3oz), chopped if necessary

Instructions

  1. Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.
  2. Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.
  3. Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.
  4. Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

Dairy Diary recipe

 

#recipeoftheweek

#apricots

#cookies

Recipe of the Week: Cranberry & White Chocolate Cookies

Take A Box Of Eggs cookbook

Cranberry & White Chocolate Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

Calories 225 per portion
Fat 12.2g (7.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 200g (7oz), softened
  • Soft light brown sugar 150g (5oz)
  • Eggs 2, beaten
  • Self-raising flour 300g (11oz)
  • White chocolate 200g (7oz), chopped
  • Dried cranberries 75g packet

Instructions

  1. Preheat the oven to 190ºC/375ºF/Gas 5 and line a baking sheet with baking parchment. Beat the butter with the sugar in a bowl with a wooden spoon. Add the eggs and flour and mix well. Work the chopped chocolate and cranberries into the mixture.
  2. Drop generous dessertspoonfuls of the mix onto the prepared baking sheet and cook in batches for 10–15 minutes until the cookies are golden, but still soft. Leave to cool for 1 minute on the baking sheet before moving to a wire rack to finish cooling.

Cook’s tip
This is one of those wonderful recipes that is great to get children interested in baking as it doesn’t involve the use of an electric mixer – just keep an eye on where the white chocolate ends up!

Take a Box of EggsTake A Box Of Eggs

Discover the delight of cooking with eggs; nature’s own convenience food. This recipe is taken from Take a Box of Eggs, which features 100 easy, irresistible recipes in an attractive yet straightforward style.

Buy now for just £7.49.

#childrensbookday

#cookingwithkids

#toptenchildrensbooks

Top Ten Children’s Books Plus a Fab Recipe Perfect for Making with Little Ones

Top Ten Children’s Books

Top Ten Children’s Books

It was Children’s Book Day on Saturday so we took some time out from rushing around to sit on the carpet and talk about stories. I asked my three children – whose ages range from 5 to 8 – to choose their favourites. Here’s the Davenport Top Ten:

The Blue Balloon Mick Inkpen
It’s a silly and simple story – like many of Mick Inkpen’s books – but it resonated with each of our children when they were little. They love the fold out pages and the sense of fun that the author so cleverly creates.

Cockatoos Quentin Blake
Ever since I was a small child engrossed in Roald Dahl books I have loved Quentin Blake. Author and Illustrator of this book, he has filled it with his cheeky wit. And it’s great for putting on an absurd posh voice!

Magic Faraway Tree Enid Blyton
As I read my original 1970s copy to my children I have to change a few words here and there – PC it isn’t (e.g. the girls always have to help in the kitchen but the boys don’t). But the magic in this book is unrivalled in anything else I have come across for young children and all my children love it as much as I did.

The BFG Roald Dahl
Both Sophie and the Big Friendly Giant are such wonderful characters you can’t help but love this book. Roald Dahl was a genius of storytelling and I think this one is his best. Though apparently the Queen has the same voice as a witch from another story (sorry about that!)

Mr Stink David Walliams
David Walliams has a fantastic ability to write modern day stories with old fashioned fun and adventure. In each of his books the morals are always spot on and his characters are hilarious. My son and I love Raj who appears in every book he writes.

Goodnight Mister Tom Michelle Magorian
Heartbreaking and heartwarming, this was my favourite book when I was young. It’s a moving and compelling tale, which reveals the complexities and terrible consequences of war through a child’s eyes.

The Harry Potter series J. K. Rowling
Ok, I have to confess that this one is my choice. My children are just too wussy to read Harry Potter yet as they get scared after about page 3. J. K. Rowling’s series of epic adventures are just unquestionably brilliant. I’m going to get the audio books for the car and hope that Stephen Fry’s dulcet tones will persuade my children to listen.

Mog and the V.E.T Judith Kerr
Having owned a very grumpy cat (who once ended up on the vet’s head!) this story particularly resonates with us. Mog’s escapades always make us all giggle.

Why the Whales Came Michael Morpurgo
Erie and disquieting, this multifaceted tale of two children who befriend a loner on their island is a real page turner. It was our first Michael Morpurgo book and we loved it.

The Smartest Giant in Town Julie Donaldson
There’s something about the rhythm of rhyme that intrigues children. Even when my little ones are distracted Julia Donaldson’s soothing stories encourage them to listen. In this book, there are so many funny characters it gives us parents a great opportunity for a cavalcade of silly voices!

And after all that reading,
surely it’s time for a treat?  
These cookies are easy and
fun to make with your little
(or not so little) ones.

Take A Box Of Eggs cookbook

Cranberry & White Chocolate Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

Calories 225 per portion
Fat 12.2g (7.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 200g (7oz), softened
  • Soft light brown sugar 150g (5oz)
  • Eggs 2, beaten
  • Self-raising flour 300g (11oz)
  • White chocolate 200g (7oz), chopped
  • Dried cranberries 75g packet

Instructions

  1. Preheat the oven to 190ºC/375ºF/Gas 5 and line a baking sheet with baking parchment. Beat the butter with the sugar in a bowl with a wooden spoon. Add the eggs and flour and mix well. Work the chopped chocolate and cranberries into the mixture.
  2. Drop generous dessertspoonfuls of the mix onto the prepared baking sheet and cook in batches for 10–15 minutes until the cookies are golden, but still soft. Leave to cool for 1 minute on the baking sheet before moving to a wire rack to finish cooling.

Cook’s tip
This is one of those wonderful recipes that is great to get children interested in baking as it doesn’t involve the use of an electric mixer – just keep an eye on where the white chocolate ends up!

 

Take a Box of EggsTake A Box Of Eggs

Discover the delight of cooking with eggs; nature’s own convenience food. This recipe is taken from Take a Box of Eggs, which features 100 easy, irresistible recipes in an attractive yet straightforward style.

Buy now for just £7.49.

 

#childrensbookday

#cookingwithkids

#toptenchildrensbooks

 

 

 

Rocky Road Cookies

Gorgeous handmade foodie gifts for Christmas: Rocky Road Cookies

Rocky Road Cookies

Makes 10-12
Time 25 minutes.
Per cookie: 221 Kcal, 10g fat (6g saturated)
Suitable for vegetarians
Suitable for freezing
Butter 110g (4oz), softened

Light muscovado sugar 110g (4oz)
Egg 1, beaten
Plain flour 150g (5oz)
Baking powder ½ tsp
Oats 75g (3oz)
Mini marshmallows 50g (2oz)
Plain chocolate 75g (3oz), chopped

1 Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with non-stick baking paper.

2 In a large bowl, beat together the butter and sugar until light and creamy. Gradually beat in the egg.

3 Sift in the flour and baking powder and add the oats. Stir well. Add half the mini marshmallows and half the chopped chocolate.

4 Drop heaped tablespoonfuls of the mixture onto the prepared baking tray and bake for 10-15 minutes, until just turning golden. Sprinkle over the remaining marshmallows and chocolate chunks as soon as the cookies are removed from the oven. Leave to cool slightly, then transfer to a wire rack to cool completely.

Cook’s tips
Swap marshmallows for dried fruit if you like.  Sprinkle any leftover marshmallows over ice cream with a drizzle of golden syrup for a naughty dessert.

 

Recipe taken from Fantastic Food For Less available now for just £7.99 from www.dairydiary.co.uk

 


 

Fantastic Food For Less cookbookEnjoy Fantastic Food
and our best recipes ever!

Fantastic Food For Less is about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

100 easy to prepare, triple-tested recipes to ensure perfect results first time!

Soups & Snacks, Main Courses and Desserts & Bakes.

A bargain at £7.99

TAKE A LOOK

 


 

 

Win £250 M&S Gift CardWin a £250
M&S Giftcard

How would you spend £250 at Marks & Spencer?

This season’s fashions? Shoes? Food and drink? How about your Christmas shopping?

Simply complete the form for your chance to win.

ENTER NOW

 


 Click here to read the Blogs on the Dairy Diary website.

 

Brown Sugar Meringues with Cinnamon Cream

Gorgeous handmade foodie gifts for Christmas: Brown Sugar Meringues with Cinnamon Cream

.

Brown Sugar Meringues with Cinnamon Cream

Makes 10 pairs
Time 1½ hours.
Per portion: 121 Kcal, 8g fat (4.5g saturated)
Suitable for vegetarians

Egg whites 2
Light muscovado sugar 65g (2½oz)
Caster sugar 50g (2oz)
Double cream 150ml pot
Ground cinnamon ¼ tsp
Dark chocolate 50g (2oz), chopped (optional)

1 Preheat the oven to 110°C/225°F/Gas ¼. Line a large baking sheet with a sheet of non-stick baking paper. Whisk the egg whites in a large bowl with a hand-held electric mixer until they are stiff and the bowl can be turned upside down without the meringue moving.

2 Mix 50g (2oz) of the muscovado sugar with the caster sugar in a bowl then gradually whisk into the egg whites, a teaspoonful at a time and continue to whisk for 1–2 minutes until it is very thick and glossy.

3 Using a dessertspoon, take a scoop of meringue, slide the bowl of a second dessertspoon into the first spoon to shape the meringue into a neat oval. Slide it off the second spoon with the help of the first spoon on to the paper. Continue until all the meringue has been shaped and you have about 20 meringues.

4 Bake the meringues for 1–1¼ hours or until they can be lifted off the paper easily. Leave to cool.

5 To serve, pour the cream into a bowl, add the remaining sugar and cinnamon and whisk until it forms soft swirls, then use it to sandwich the meringues together. Place them in paper cases.

6 If using the chocolate, place in a heatproof bowl over a barely simmering saucepan of water and stir until it has melted. Drizzle over the meringues.

Cook’s tip
The cooled, unfilled meringues can be packed into a biscuit tin lined with non-stick baking paper and will keep for up to 1 week.

 

Recipe taken from Fantastic Food For Less available now for just £7.99 from www.dairydiary.co.uk

 


 

Fantastic Food For Less cookbookEnjoy Fantastic Food
and our best recipes ever!

Fantastic Food For Less is about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

100 easy to prepare, triple-tested recipes to ensure perfect results first time!

Soups & Snacks, Main Courses and Desserts & Bakes.

A bargain at £7.99

TAKE A LOOK

 


 

 

Win £250 M&S Gift CardWin a £250
M&S Giftcard

How would you spend £250 at Marks & Spencer?

This season’s fashions? Shoes? Food and drink? How about your Christmas shopping?

Simply complete the form for your chance to win.

ENTER NOW

 


 Click here to read the Blogs on the Dairy Diary website.

 

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