Want neat edges & clear shapes? Try my (almost) no-spread cookies, ideal for cookie houses or neat cut-out cookies.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 225 grams of Butter*
  • 225 grams of Caster Sugar
  • 2 eggs*
  • 450 grams of Flour OR 100 grams of Cocoa Powder AND 350 grams of Flour
  • 60 grams of Cornstarch
  • 1 teaspoon vanilla extract
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle or Dough Hook Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Rolling Pin
  • Silicone Spatulas
  • Plastic Wrap
  • Baking Paper (or Silicone Baking Mat)
  • Optional: Stack of paper or a Rolling Pin Ring of 4 millimetres thick*
  • Optional: Extra Flour or Plastic wrap**

*This makes it easier to roll out the dough to 4 millimetres thick.
**You'll need to pick one, either put some flour on your rolling pin or place plastic wrap over the cookie dough and then roll it out.

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Combine flour and cornstarch (optional: and cocoa powder).
  3. Mix butter and sugar until well combined.
  4. Mix in eggs and vanilla extract.
  5. Add the flour mixture and mix until incorporated.
  6. Wrap the dough in some plastic wrap and refrigerate for an hour.
  7. Roll out the dough between two layers of plastic wrap or baking paper, roll it out to about 4 millimetres thick. NOTE: Chill before cutting out the cookies, to make cutting them out easier.
  8. Cut out cookies and place on a baking tray lined with baking paper.
  9. Place the tray in the oven and bake the cookies for about 6 - 8 minutes.
  10. Let them cool before decorating or eating them.

Leftover dough: Gather it up and repeat steps 6 through 10.

Used in

Used in the Following Recipes:

    

 Recipe: Chocolate (Chocolate Chip) Cake

Tasty lemon cake, a nice fresh cake to serve at any occasion.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 100 grams of Butter*
  • 200 grams of Sugar*
  • 2 Eggs*
  • 60 grams of Milk
  • 60 grams of Lemon Juice
  • 1/2 teaspoon of Vanilla Extract
  • 250 grams of Flour
  • 6 grams of Baking Powder
  • Optional: 150 grams of Powdered Sugar
  • Optional: 1 to 2 tablespoons of Lemon Juice

*Make sure this ingredient is at room temperature.


Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Loaf Cake Pan
  • Fine Sieve
  • Silicone Spatula

Method

Method

  1. Preheat your oven to 160 degrees Celsius and prepare your cake pan by brushing it with butter or using baking spray.
  2. Beat the butter and sugar together, then add in the vanilla extract and the eggs one by one.
  3. Sift and combine the flour and baking powder.
  4. Add half of the dry ingredients to the batter and mix well.
  5. Add the milk to the batter and mix well.
  6. Add the remaining half of the dry ingredients to the batter and mix well.
  7. Add the lemon juice to the batter and mix well.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 50 - 60 minutes.
  10. Let the cake cool completely.
  11. Optional: Make glaze by adding 1 or 2 tablespoons of lemon juice to the powdered sugar.

 

Used in

Used in the Following Recipes:

Delicious and chocolaty red velvet brownies with or without cream cheese whipped cream topping, perfect for Valentine's Day.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Milk Chocolate
  • 110 grams of Butter
  • 180 grams of Granulated Sugar
  • 1 teaspoon of Vanilla Extract
  • 20 grams of Cocoa Powder
  • 90 grams of Flour
  • 3 Eggs*
  • Red Food Colouring

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • Brownie Pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Pastry Brush
  • Sifter
  • Optional: Small Boiling Pot*
  • Optional: Balloon Whisk**

*Only necessary if you choose to melt the chocolate and butter au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
**You can just use the silicone spatula to stir everything together, but the balloon whisk might make it easier.

Method

Method

  1. Preheat your oven to 180 degrees Celsius and prepare your brownie pan by brushing some butter into it and then placing baking paper in it. NOTE: Make sure the baking paper comes up higher than the red velvet brownie batter will.
  2. Melt the butter and chocolate in a heat proof bowl above a saucepan with a small layer of water, on medium heat. Stir until the butter and chocolate are fully melted and well combined.
  3. Use a whisk to mix in the sugar, then the vanilla extract and then add in the eggs one by one. Add in the red food colouring and stir. Next sift the cocoa powder and flour and mix that through as well.
  4. Bake the brownies for 20 to 25 minutes at 180 degrees Celsius.
  5. Let them cool completely.
  6. Optional: Cut them into any shapes or size you'd like. NOTE: Use cookie cutters to create nice shapes, such as hearts or stars.
  7. Optional: Top them off with half a batch of Cream Cheese Whipped Cream for a real Red Velvet feel!

 

Creamy, fluffy, sweet but not too sweet: Try this delicious cream cheese whipped cream on a cupcake, brownies or even on a cookie.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • Chilled: 250 grams of Whipping Cream
  • 100 grams of Cream Cheese
  • 100 grams of Powdered sugar
  • 1 teaspoon of vanilla extract

Tools

What you'll need

  • Chilled: Mixing Bowl
  • Chilled: Whisk Attachment(s)
  • Electric Mixer
  • Silicone Spatula

Method

Method

  1. Whip up the whipping cream to a stiff peak.
  2. Whip up the cream cheese with the powdered sugar and vanilla extract.
  3. Add a few tablespoons of the whipped cream into the cream cheese mixture and mix it through.
  4. Fold in the rest of the whipped cream gently.
  5. Use immediately or refrigerate until use.

 

These spices are used to make kruidnoten, speculaas and more. Specifically around this time of year, so close to celebrate Sinterklaas.

Ingredients

What you'll need

  • 8 parts Ground Cinnamon
  • 2 parts Ground Nutmeg
  • 1 part Ground Coriander
  • 1 part Ground Ginger
  • ½ part Ground Clove
  • ½ part Ground Cardamom

Tools

What you'll need

  • Bowl
  • Spoon or Whisk
  • Small Airtight Container

Method

Method

  1. Measure out all of the spices.
  2. Add them all into the same bowl.
  3. Mix until everything is well incorporated.
  4. Store in an small airtight container.

 

Used in

Used in the Following Recipes:

Joomla SEF URLs by Artio