Learn how to make cooked flour frosting with this easy to follow tutorial. This vanilla ermine frosting is so velvety that it melts in your mouth! You can easily make this at home in your… More
If you’re thinking about making macarons, then you are in the right place, because these are my top tips for making great macarons every time. If you follow these tips, you won’t go wrong. The first time you make macarons will of course be a little stressful, but the reward of successfully making these delicate, sweet meringue shells is a great feeling!! And you will get hooked! (don’t say i didn’t warn you!!)
Sift the powdered sugar and almond flour at least 3 times because you want to get rid of any bigger lumps so that your macaron shells are as smooth as possible.
Use your eggs at room temperature. Egg whites seem to whip up better when they are not cold. You can separate your eggs when they’re cold and then leave them out at room temperature for about 30 minutes to an hour.
Before adding the egg whites to your mixing bowl, wipe the bowl and mixing attachments with some vinegar to make sure it is clean. This is because egg whites shouldn’t come into contact with anything oily otherwise they might not whip up like they should.
If you’re using the french meringue method to make your macarons, add either a teaspoon of vinegar, lemon juice or cream of tartar to make your meringue more stable.
When adding in sugar to meringue, add it slowly and mix well between each addition, this is because you don’t want to deflate all the air you are whipping in to the egg whites.
If you use the Italian Meringue method to make your macaron shells, then you need a thermometer. Invest in one and you will use it for a long time, but if you don’t have a thermometer it’s pretty difficult to get the sugar syrup right without one.
Invest in a digital scale! You can use this for all of your baking, not only macarons and today most recipes are in gram measurements, because it is more accurate as cup measurements can really vary from person to person.
If you want to add coloring to the meringue, it is best to use gel or powder food coloring and the best time to add it is once your meringue is at medium peaks. This is because liquid food coloring can change the consistency of the batter.
For both french and italian meringue method macarons, your meringue should be whipped to stiff peaks to give you the most stable meringue possible.
When mixing your meringue with the dry ingredients, you don’t have to be too careful. You want to actually press the batter onto the side of the bowl. This is called ”macaronage” and is the process of actually deflating the meringue slightly while mixing together. This is what will give you full macaron shells and not make them hollow. You can watch how I do this in my 2 macaron video tutorials below.
Italian Meringue Method
French Meringue Method
Be careful to not under mix or over mix your macaron batter. This takes practice and patience, but once you know what you are looking for, it gets easier every time you make macarons. You want the batter to be thick enough to not run all over the place, but thin enough to pipe into a circle and so that it settles into a neat little disc with no peaks or bumps on top.
And don’t forget to tap your trays once you have piped all your macarons. This releases any air bubbles and you can use a skewer or tooth pick to pop them.
The last tip is to let your macaron shells sit out at room temperature to form a dry skin before baking. Some people don’t do this, but I prefer it. This can take anything from 30 minutes to 1 hour. If it seems as if they are not drying, you can open your oven and put the fan on (without any temperature) so that the air from the oven helps them to for the skin on top. , They are ready for baking when you can run your finger along the tops and is completely dry and mat.
I really hope that you find these tips useful, because they make the process of baking macarons a whole lot easier! Macarons are always intimidating for beginners and yes they might not be amazing the first time (or they just might be – beginners luck!!), but I encourage anyone wanting to try them to just go for it! You have everything you need to give them a go – this list, my recipes and video tutorials to walk you through the process!
Don’t forget to tag me on Instagram when you make your macarons – https://www.instagram.com/bakewithgen/?hl=en
If you have recently found your love for baking and want to explore the world of baking more then this list of essential baking equipment for beginners is perfect for you. If you are not sure what equipment or tools you need to make a variety of delicious baked goods and are perhaps feeling overwhelmed by all the choices available then read on to find out what I use in my kitchen and I recommend! There are a lot of tools that are great to have when baking, but it isn’t necessary to spend tons of money if you’re just starting out.
These are my Top 10 baking tools that I can’t do without in my kitchen.
Food Scale – I learnt this very early on in my baking journey. A lot of recipes use gram measurements as they are more accurate, especially if you dream about making French Macarons one day. I highly recommend a digital scale as it is so much more accurate to weigh your ingredients than to only use cup measurements. A scale also makes baking quicker and easier as you can place one mixing bowl on top and keep adding the ingredients, without having to use separate bowls and making a great big mess! You definitely don’t need a fancy one and any brand digital scale will do, such as this one here.
Mixer – this can be a handheld electric beater or a stand mixer, but I promise you that your arms will thank me! These mixers are a life saver when it comes to recipes that require beating or whisking of ingredients for up to 5 to 10 minutes. A simple buttercream, for example, needs a lot of beating and is impossible to make correctly without an electric mixer. You can start with a less expensive, store brand mixer and when you have the confidence and experience, you can upgrade to a fancier machine. It is really not necessary to have the best machine when you are first starting out. I personally started out with a cheap electric mixer from a local store and recently upgraded to a beautiful Kenwood KMix. These machines are fantastic as you can make so many things with it, from cupcakes to bread.
Baking tins – This includes cake tins, loaf tins and muffin tins and can also be personal choice, but I have found that metal baking tins are the best type to use and to save money right from the start, don’t bother buying silicone baking tins. Silicone molds are great for recipes that require refrigeration, but I don’t enjoy using them for oven baked goods. There isn’t a big price difference between silicone and metal tins, but if you decide to buy silicone first, I can assure you that you will end up going for the metal tins after a while. They conduct heat much better and last longer. I love these metal cake tins, this loaf tin and these cupcake/muffin tins for cakes, banana bread and muffin recipes.
Spatulas – I have quite the collection of spatulas in my kitchen and they range from not very expensive to a bit more expensive. As with the mixers, you can start off with some very basic spatula’s and as you bake more and more, you can discover what type of spatula you prefer. Such as, wooden handle or plastic, large spatula or smaller, firmer or softer. There are many out there so it’s great to try out a few as you go and then stick to the ones you like best. I recommend a medium to firm silicone spatula such as these Wilton Spatula’s.
Whisks – you can pick up a whisk anywhere, but personally I don’t like the ones that collect water in the handle when washed, because there are spaces around the metal where the water can get in and they eventually rust or while you are whisking ingredients the water is trickling out and spoiling your dishes. I also like having 2 different ones, so a normal metal one and a silicone one for those pots that you don’t want to scratch. This metal OXO Whisk and silicone OXO Whisk is my favorite here.
Mixing bowls – these are another very personal choice, but again I recommend having a variety, such as different materials and sizes. I really like having about 2 small glass and 2 small metal bowls and then 1 large glass and 1 large metal bowl. This should be enough for most recipes. I use these stainless steel mixing bowls and these glass bowls available on amazon.
Sieve – If you’re into baking cakes, cupcakes and making frostings, then you definitely need a sieve. There are many to choose from, but I prefer to stick to one kind and that is the metal sieve with metal handle. The ones that you have to pull the handle to turn the arms at the bottom are a huge waste of time. The ingredients get stuck in the bottom and eventually blocks the little arms from doing their job, so don’t even bother with these. This set of sieves is all you need and they come in 3 sizes and are really affordable.
Measuring Cups & spoons – these are one essential that you definitely cannot go without! There are so, so many different ones to choose from, but I would suggest a matching set that are durable and will last. Such as these cups and these spoons. Plain and simple, yet long lasting.
Baking paper – I think I use baking (parchment) paper for almost everything that I bake. From cakes, to bread, to cookies, you need a couple of rolls of these in your kitchen. I usually buy some from the store or you can get some Baking Paper here on amazon.
Piping bags & tips – I saved the best for last!! I cannot go without some disposable piping bags and piping tips in my kitchen. I am still collecting piping tips and they’re always exciting to play around with and find which ones you like best, but I started with this Wilton’s Piping Kit for beginners to get going and built up a collection from there.
I really hope that you find this article helpful and that you enjoy your baking journey with all these exciting tools!
This post contains affiliate links that may lead to a commission, but it is at no extra cost to you.
If you’re looking for an easy, soft and fluffy dough recipe, look no further! I have it right here for you! This dough recipe can be made in a stand mixer with the dough hook attachment and doesn’t need to be kneaded. You can make cinnamon rolls, dinner rolls or bread out of this recipe.
- For the dough:
- 600g Flour (Type65)
- 10g Active Dry Yeast
- 10g Salt
- 50g White Sugar
- 200g Butter (unsalted & softened)
- 200g Milk
- 2 Eggs
- For the filling:
- 150g Butter (unsalted & softened)
- 250g Brown Sugar
- 2 teaspoons Ground Cinnamon
- For the glaze:
- 1½ cups Powdered (icing) Sugar
- 1 tablespoon Butter (soft)
- 1 teaspoon vanilla extract
- 4 tablespoons Milk
HOW TO MAKE CINNAMON ROLLS FROM SCRATCH
In the bowl of your stand mixer, add the milk, eggs, yeast, flour, salt, sugar and butter. Using the dough hook, mix all the ingredients together on a low speed. Once all the ingredients are combined, turn the speed up to medium and allow the dough to mix for about 8-10 minutes. The dough should come aside cleanly from the side of the bowl once it is ready.
Transfer the dough to a large, clean mixing bowl that is coated with a little flour and cover with cling film or clean tea towel. Allow your dough to rise for 45 minutes to 1 hour. Once it has doubled in size, lightly flour your surface and roll the dough out into a large rectangular shape. The dough should measure about 30cm x 42cm.
For the filling mix the butter, sugar and cinnamon together with an electric mixer or a whisk and spread it onto the dough. Starting with the longer side, roll the dough by slowly pushing the dough forward onto itself and in the end, you should end up with a long, log type dough roll. Using a sharp knife or a pastry scraper, divide the dough into either 12 large or 24 small even rolls.
Place the dough rolls evenly into a baking tray, leaving some space in between each roll and allow to rise again for 20-30 minutes. At this stage you can preheat your oven to 190°C/370°F. Prepare the glaze by mixing the powdered sugar, butter, vanilla and milk until you have a pouring liquid consistency.
Bake the rolls for 15-20 minutes (depending on their size), but you will know that they are ready once the tops have turned a nice golden brown. Remove from the oven and pour over the prepared glaze while they are hot.
A quick and easy version of a traditional Lemon Meringue Pie, this recipe uses condensed milk and a biscuit base for a tasty, yet effortless tart!
HOW TO MAKE A LEMON MERINGUE PIE (TART)
- 200g Graham Crackers/Tea Biscuits
- 100g Melted Butter
- 1 can (385g) Condensed Milk
- 3 Medium sized Lemons (½ cup lemon juice) Keep 1 teaspoon of lemon juice aside for the meringue
- 2 Egg Yolks
- 3 Egg Whites
- 1 teaspoon vanilla extract
- 150ml (about ½ cup) White sugar
For the biscuit base: Finely chop the biscuits and mix together with the melted butter. Place the biscuit mixture into a baking tart dish and press it down and around the sides. Put it in the fridge to chill while you make the filling. You can now preheat your oven to 180°C/350°F.
For the filling: In a mixing bowl, add the condensed milk, lemon juice and egg yolks. Add the lemon juice gradually and mix well. Pour this mixture into your prepared biscuit base. Bake for 10 minutes, while you prepare the meringue topping.
For the Meringue: Place your egg whites into a mixing bowl and begin beating them on medium speed. Add your lemon juice and continue beating. Start gradually adding the sugar a little at a time and mix well after each addition. Your meringue is ready when it looks glossy and you have soft peaks.
Once the filling has baked for 10 minutes, remove it from the oven and immediately add the meringue on top. (You can watch the video to see how I achieve the peaks on the meringue). Turn the oven temperature down to 150°C/300°F and bake the meringue for 20-30 minutes or until your meringue hardens and turns a golden brown. Allow it to cool completely before serving.
If you’ve never heard of or made Pavlova, it is basically a beautiful, glossy French Meringue that is baked in the oven at low heat and dries out on the outside to form a crispy shell, but stays chewy on the inside. It is then filled with whipped cream and fresh fruits of your choice! Acidic or more sour/bitter fruits are usually used, as it balances out the sweetness of the meringue and makes for a delicious, fresh Summer Dessert!
I know you’re ready to get baking, so here is the recipe!
- Egg whites of 4 eggs
- 250g White Sugar
- 1 teaspoon White Vinegar
- 1 teaspoon Cornflour
- 1 teaspoon Vanilla Extract
- Fresh Cream (about 220-250ml)
- Fresh Fruits
That’s it!! You probably have all these ingredients in your pantry or kitchen cupboards at any time, so why not give this recipe a try!
HOW TO MAKE PAVLOVA
So, there is a ‘normal’ pavlova, which is when you use all of the meringue mixture to form a big round bowl-like shape and you place the cream and fruit inside, but I much prefer making individual pavlova’s, also known as Pavlova Nests, so that each person can have their own little dessert to enjoy all by themselves!
Pre heat the oven to 150°C/300°F and prepare your baking tray by lining it with baking paper.
Start by separating your egg whites and place them into a mixing bowl or in the bowl of your stand mixer. You can use a hand mixer or stand mixer to achieve this recipe.
Start beating the egg whites until they become frothy and add a teaspoon of white vinegar and continue beating until they reach ‘soft peak’ stage. Gradually add the sugar, about 2 tablespoons at a time and mix for about 30 seconds before adding more of the sugar. Repeat this until all the sugar has been added. The meringue should be at ‘stiff peaks’ now.
Add the cornflour and vanilla extract and beat again until they are quite a stiff consistency.
To form the nests, use two tablespoons to transfer the meringue to the baking tray and press down with the back of the spoon to form a hollow in the centre.
Bake for 1 hour or until it is dry to touch, then turn the oven off and let the meringues cool down completely in the oven. This lets them dry out and become really crispy on the outside. The centre will stay ‘chewy’. It is also normal for them to crack, it’s all about the rustic look here!
While the meringue bakes, prepare your whipped cream, you can add as much as you like, but try to balance out the fruit and cream ratio. I used 220ml of cream for 4 pavlova’s. Cut up your fruit and once the meringues have completely cooled, you can put everything together.
Place your meringue on the plate it will be served on, spoon some cream on top and place your fresh fruit on top of the cream.
This recipe is so easy, but your guests will be wowed every time! It’s a simple dessert with a big impact, not only on your guests, but on your taste buds too!!
Milk Tart, or as it is traditionally called in South Africa, Melktert (in Afrikaans), is a typical dessert and most, if not all South Africans know this sweet, custard dessert.
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. Melktert may either be served chilled or at room temperature. – Information from WIKIPEDIA
- For the Pastry:
- 28g (2 tablespoons) Butter, cold
- 2 Tablespoons White Sugar
- 1 Egg
- 3/4 cup Self-Raising Flour
- Pinch of Salt
- For the Filling:
- 2 cups Milk
- 2 Eggs (separated)
- ½ cup White Sugar
- ¼ cup Cake Flour
- ¼ cup Corn Flour (Maïzena)
- Pinch of Salt
- 28g (2 tablespoons) Butter
- 5ml (1 teaspoon) Vanilla Extract
- Ground Cinnamon
HOW TO MAKE MILK TART (MELKTERT)
Preheat your oven to 180°C/355°F and grease a 24cm tart dish with some non-stick spray or butter.
How to make the pastry: Using either a food processor or an electric mixer, add all the ingredients for the pastry and mix until it forms a crumb texture. Transfer the dough mixture to the tart dish and press it in to cover the surface. Place it in the fridge to chill while preparing the filling.
How to make the filling: Heat the milk in a pot (don’t boil it). In a mixing bowl, beat/whisk the yolks and sugar until light and creamy and then add the flours and salt.
This mixture will be thick, but add a few tablespoons of the heated milk to it and mix together. Pour this mixture back into the heated milk and bring to the boil. Whisk constantly until the mixture thickens. Once the mixture has thickened, remove it from the heat and whisk in the butter and vanilla extract.
In a clean bowl, add the egg whites and using a whisk or electric beater, whisk the egg whites to soft peaks. Fold them gently into the custard mixture and pour this mixture into your prepared tart dish.
Generously sprinkle the top with the ground cinnamon and bake for 30 minutes. Remove from the oven once baked and allow to cool outside (not in the fridge). Once completely cooled, you can place it in the fridge.
Growing up in South Africa, these biscuits were a staple in most households I imagine and for good reason!! Romany Creams are basically a chocolate biscuit with a coconut cookie that is sandwiched together with melted chocolate! Sounds good right!?! Living in France, we obviously couldn’t get them as easily as we were used to so I had to find a way to get them and that was of course, to bake them myself!! The smell & taste of these biscuits takes me straight back to my childhood in South Africa.
Preparation Time: 20 minutes – Baking Time: 10 minutes – Makes about 80 single or 40 double biscuits
- 250g Butter
- 250ml (1 CUP) Sugar
- 625ml (2 1½ CUPS) desiccated Coconut
- 500ml (2 CUPS) Cake Flour
- 60ml (¼ CUP) Cocoa Powder
- 5ml (1 teaspoon) Baking Powder
- A Pinch of Salt
- 50-75g Milk Chocolate, Melted
HOW TO MAKE ROMANY CREAMS
Preheat your oven to 180°C/355°F and grease or line 2 baking trays.
In a mixing bowl or the bowl of your stand mixer, add the butter and cream it for a few minutes. Add the sugar while continuing to cream these two ingredients together. Add the coconut and mix together.
Sift the flour, cocoa powder, baking powder and salt into a separate mixing bowl. Then add these dry ingredients to the butter mixture. Using your hands or mixer on a low speed, mix all these ingredients until combined. The dough will fall apart, so knead the dough until it all comes together and forms a soft dough.
Using a teaspoon measurement, roll balls of dough and place them evenly onto your baking trays. Take a fork and lightly press down each ball of dough.
Bake the biscuits for about 10-12 minutes. They will still be soft when you remove them from the oven.
Transfer them to a cooling rack and let them cool completely.
While they are cooling, you can melt your chocolate in the microwave or over a steaming pot of water on the stove. Allow the melted chocolate to cool a little before spreading it onto one side of a biscuit. Take another biscuit and sandwich them together. Let the chocolate cool and harden and then they are ready to be eaten!!
If you’re a chocolate addict (as am I…), then you are definitely going to want to make these! They are NO joke…chocolate in the shell, chocolate in the filling and chocolate on top! Why not?? It’s not like you’re going to eat ALL of them or bake them every week…!! Just trust me, they’re too good not to try! They’re great for all occasions too as they’ll be a hit with anyone & everyone!!
PREPARATION TIME: 1 HOUR – RESTING TIME: 3-24 HOURS – BAKING TIME: 25 MINUTES – MAKES 40 MACARONS
- FOR THE MACARONS SHELLS:
- 200g Powdered Sugar
- 110g Almond Flour/Ground Almonds
- 95g / 3 Egg Whites
- 30g Sugar
- 2 teaspoons Cocoa Powder
- FOR THE GANACHE FILLING:
- 90ml Fresh Cream
- 120g Milk Chocolate
HOW TO MAKE CHOCOLATE MACARONS
Prepare your baking trays by lining them with baking paper or a silicone mat and prepare your piping bag, fitted with a small round tip.
Sift the powdered sugar and almond flour together and sift it one more time to get rid of any big pieces of almonds or almond skins that are left behind. Add the cocoa powder and mix together with a whisk. Set aside and get started on the french meringue.
In a large mixing bowl, or the bowl of your stand mixer, add the egg whites and start whisking them on medium speed. Once they reach ‘soft peak’ stage, gradually add the sugar a little at a time while continuing to whisk. The meringue will start to become glossy and thicker. Your meringue is ready once it reaches stiff peaks.
Add half of the meringue mixture into the dry ingredients and mix them until all combined. Add the remaining meringue and fold together, while also pressing the batter against the sides of the bowl. If you want to see how I achieve this mixing method, then watch my French Macaron tutorial here.
Pour the macaron batter into the piping bag and pipe your macaron shells evenly onto your baking trays. Tap them onto a flat surface to release any air bubbles and pop them with a toothpick or skewer.
Set your macarons aside to dry. This takes about 30 minutes to 1 hour, depending on where you live and what the weather is on the day you are baking these.
You can preheat your oven to 160°C/320°F.
Once you can slide your finger over the shells and they are dry and no better sticks to your finger, they are ready to be baked. Bake your macarons for 12-15 minutes. The time will vary depending on your oven, but for me the sweet spot was 14 minutes. You will know if they are done, when they release easily from the paper or mat.
Immediately remove the shells from the baking tray to stop them from cooking further and allow them to cool completely before adding the filling. The shells will be hard at this stage and this is normal as there is no moisture in the shells at this point. That is why they need a filling and are best eaten after a day so that they can have time to absorb the moisture from the filling and soften the inside of the shell, while leaving a crispy outer shell. MMMMMM……… I promise you that it’s worth leaving them for at least a few hours before eating them.
HOW TO MAKE CHOCOLATE GANACHE
There are two ways to make a ganache and one is by heating up the cream in the microwave and pouring it over the chocolate after it has been finely chopped up and mix until all the chocolate pieces have melted. The other option is over a pot on the stove with a little water. You can add the chocolate and cream to a bowl that will fit on top/inside of your pot, but make sure not to let it touch the water, as it can burn the chocolate. Mix, mix, mix until the cream & chocolate have combined.
Place your ganache in the fridge to chill and stir every now and then to check on the consistency. Once it has cooled completely, but is not too thick, pour the ganache into a piping bag and you can pipe it onto your macaron shells.
The best time to make the ganache would be while your macaron shells are drying, before baking them. This way, they should all be ready at the same time!!
This is a fool-proof recipe that is always a favorite in any household! As you might or might not know, I live in France and the french don’t really know about carrot cake…so when I mention that a cake has carrots in, you can imagine the looks I get! BUT, once they taste it, they understand what all the fuss is about! So, without keeping you waiting any longer, let’s get to How to make this scrumptious Carrot Cake!!
- FOR THE CAKE BATTER:
- 2 Carrots
- 1 Apple
- 2 Cups All Purpose Flour
- 1¼ cups Sugar
- ¾ teaspoon Baking Soda
- 1½ teaspoon Baking Powder
- ½ a teaspoon Salt
- 1½ teaspoons Cinnamon
- 1 cup Desiccated Coconut
- ½ cup Pecan or Walnuts (optional)
- 3 Large Eggs
- ¾ cup Oil (not flavored)
- 1½ teaspoons Vanilla Extract
- FOR THE CREAM CHEESE:
- 100g Cream Cheese (Philadelphia or kiri works well)
- 250g Mascarpone Cheese
- 2 cups Powdered / Icing Sugar
- 1 teaspoon Vanilla Extract
HOW TO MAKE THE CARROT CAKE
First step is to grease and line two cake tins and preheat your oven to 180°C/355°F.
Grate the carrots and apple together, with the skin on. So give them a good wash before using them.
In a large mixing bowl or the bowl of your stand mixer, sift all of the dry ingredients together, including the nuts.
In a separate bowl or jug, whisk the eggs, oil and vanilla extract and add it to the dry ingredients. Next, add the grated carrots and apple.
Pour the batter evenly between your cake tins and bake for about 45 minutes or until a skewer comes out clean.
This recipe can also be used for muffins, so in this case, evenly divide your batter into your muffin tin. You will need to bake the muffins for 15-20 minutes, so check them with a skewer.
HOW TO MAKE CREAM CHEESE FROSTING
In a medium to large bowl, or in the bowl of your stand mixer, beat together, the cream cheese and mascarpone until they are smooth and well combined.
Add the powdered sugar a half a cup at a time and mix well after each addition.
Finally, add the vanilla extract and beat well for another 2 minutes.
Once your cakes are done baking, transfer them to a cooling rack and allow them to cool completely. Do not add the frosting on before it has cooled as it will melt right off!
Who doesn’t need a good oat cookie recipe in their back pocket?? I have just that for you with this tasty & versatile recipe. You can add almost anything you feel like to this recipe. The main ingredients always remain the same and then you can add other ingredients like, chocolate, nuts or raisins! Great, right? So, whatever you are feeling like on the day or it could depend on what you have in the cupboard, as I usually do, you can mix and match this recipe as you wish!!
Preparation Time: 15 minutes – Baking time: 12-15 minutes – Makes about 40 cookies
- 150g Cake Flour
- 125g White Sugar
- 125g Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 150g Oats
- 150g Butter, softened
- 1 Egg
- 1 teaspoon Vanilla Extract
HOW TO MAKE OATS COOKIES
Preheat your oven to 180°C/355°F
Start by adding the butter and sugar to a mixing bowl and with an electric or stand mixer, cream these ingredients together. Mix until the butter and sugar are well combined.
Next, add the vanilla and egg.
Sift the cake flour, salt and baking powder into the other ingredients and mix until well combined. Add the oats and mix again.
Now you can add any other ingredients you wish, as long as they do not exceed 300g.
- Some good options to add would be:
- Dark or Milk Chocolate chips and hazelnuts or roughly chopped
- White Chocolate and nuts of your choice
- 100 – 200g of raisins
- White Chocolate, cranberries and nuts
- Any mix of nuts, roughly chopped
- You could even add lemon zest, ginger, cinnamon or nutmeg spices
Line some baking trays with baking paper and evenly divide the cookie batter by rolling balls, just smaller than a golf ball. Space the cookies about 5 cm apart and press them down slightly.
Bake them for 12 – 15 minutes. They will be soft when you remove them from the oven, so transfer them to a wire rack and allow them to cool completely until they harden.