cookie Archives - Sugar et al

Eggless Oreo Chocolate Cupcakes

9|06|2020

Who does not love an Oreo cookie? I have to admit though, I love the treats made with Oreo cookies even more. Especially when they are crumbed and mixed into baked goods.
These cupcakes not only include a double dose of Oreo cookies because there is a cookie inserted in the middle of the cupcake before baking as well as in the buttercream, they also are eggless. So more people can enjoy them!

These Oreo cupcakes are easy to put together and are ready in no time. The buttercream is honestly so good that you have to hold yourself back from licking it off the bowl.

Eggless Oreo Chocolate Cupcakes
Makes 10-12 cupcakes

For the chocolate cupcakes
1 cup self raising flour
1/2 cup plain flour
1/2 tsp bicarbonate soda
1 cup castor sugar
4 tbsp powdered cocoa
75 g unsalted butter, melted
1 cup milk
1/2 tsp vanilla extract
10-12 Oreo cookies.

Oreo buttercream
250 g unsalted butter, room temperature
3 cups icing sugar
1 tbsp milk (more if needed)
5-6 Oreo cookies
Extra Oreo cookies for decorating

Preheat oven to 180 degrees C (160 degrees C for fan forced oven). Line a muffin tray with paper liners.
In a large bowl combine all the dry ingredients. Mix well.
Make a well in the centre and add the melted butter. Add the milk and vanilla and mix until incorporated.
Spoon into muffin liners until 1/2 filled. Inser an Oreo cookie in the centre of the cupcake. Bake for 20 to 25 minutes or until cooked through (a skewer inserted in the middle should come out clean).

Remove from oven and tranfer onto a wire rack to cool completely. once cooled, pipe or spread with Oreo buttercream. Top with Oreo cookies (full or half).

To make the Oreo buttercream, place the Oreos in a food processor and process until fine crumbs form. Using an electric mixer, beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Add the Oreo crumbs and beat until well combined.

Peanut Butter and Jam Thumbprint Cookies

27|11|2018

A very short and quick post today. I had promised to share the recipe for these Peanut Butter and Jam Thumbrints over the weekend but my blog started giving trouble and I thought it was best to hold on until it was resolved. There is no better time to bake and share the love of cookies than now. Cookies are not only easy but make everyone so happy. In other words, they are for everyone. So get ready for heaps of cookie recipes coming your way. These thumbprint cookies are a favourite at home. Who can resist a classic combo like peanut butter and jelly.

What are your favourite cookies? Do you enjoy making cookies around Christmas?

Peanut Butter and Jam Thumbprint Cookies
Makes approx 20 cookies

1/2 cup Peanut Butter (I used crunchy)
110 g unsalted butter, softened
1/2 cup castor sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 & 3/4 cup plain flour
1 tsp baking soda
A pinch of salt

Extra castor sugar for rolling
Strawberry/raspberry jam for filling

Method : preheat oven to 180 degrees C (160 degrees C for fan forced ovens) Line 2 large baking trays with baking paper. Place 2 tbsp of castor sugar in a shallow plate.

Using a stand mixer or with an electric mixer, mix everything (but the last two) together till a smooth dough is formed.
Cover with cling wrap and refrigerate for 45 mins-1 hour. When dough is workable and slightly stiff, form 1 inch balls using the palm of your hands. Roll balls in castor sugar and place in prepared cookie trays. Bake for 10-12 minutes or until golden and slightly cracked. Working quickly using the back of a citrus reamer/wooden spatula or your thumb make a small impression in the middle for the filling.
Fill with strawberry jam. Allow to cool. Enjoy!

Meringue Rose Cookies with Lavender Cream Cheese Filling

7|11|2016

Meringue rose cookies are so versatile and there is no limit to the way they can be colored, decorated or served. It is incredible how a little bit of egg white and sugar can whip up into magical creations. And they are free of gluten. I make meringues quite often and love that they make great edible gifts. Meringue roses look really pretty and the added bonus is that by sandwiching fillings between two roses, they turn into a treat that is even tastier than a cookie, minus the flour. Whether it’s chocolate ganache, buttercream or cream cheese frosting there are innumerable flavours to play around with. Also, they can stay crunchy for days if stored well.

I used culinary lavender that was sitting in my cupboard for months. Every time I open the jar, I am transported to a a different world. That is how the meringue rose cookies smell as well. To get the two toned effect I generally streak one side of my piping bag with gel food colour using a long skewer before filling up with the meringue. If you haven’t made meringue roses before here is a video tutorial that might help you to understand the technique.

Meringue Rose Cookies With Lavender Cream Cheese Filling
Makes 24

For the Meringue Roses
2 egg whites
1/2 cup caster sugar
Violet gel food colour
Sprinkles (optional)

For the Lavender Cream Cheese Filling
220 g cream cheese, softened
100 g unsalted butter, softened
21/2 cups icing sugar
1 tsp culinary lavender buds, ground
purple/violet food colour

To make the meringue roses: Preheat oven to 110 degrees C (90 decrees c for fan-forced ovens) Line two baking trays with baking paper.
Using a toothpick or a wooden skewer streak your piping bag that is fitted with a Wilton 2D tip in various places with your chosen gel food colour. I usually mount mine in an empty glass to stay intact.

Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Spoon into a piping bag fitted with a closed star (Wilton 2d) nozzle. Pipe meringue roses onto the lined tray. Decorate with sprinkles if using. Bake for 60 minutes or until meringues are dry to the touch. Turn off oven and leave, with door ajar, to cool completely.
Once cooled, spread or pipe lavender cream cheese filling (recipe below) on one meringue rose and top with another. Repeat until all the roses have been used up.

To make the Lavender Cream Cheese Filling : Using an electric or hand mixer, gently beat the cream cheese and butter together until smooth. Add the sugar, little at a time until blended. Add the dried lander and food colour and mix well.

Ice Cream Lolly Cake

6|12|2015

This is another cake I am posting on request by many on Instagram and Facebook. I am truely overwhelmed by your support and sweet messages to me. I wish I could make a cake for each one of you on your special day and sit by your side to enjoy it.

For others, who are seeing it for the first time, I made this cake for the twin’s 6th birthday in November. We had booked a mini golf centre and the boys had an awesome time with their friends. It threatened to rain in the morning which is so typical cold-after-warm kind of Sydney weather. Therefore the highlight of the day were the 28 little fellows in bright colored raincoats (that were supplied by the golf centre) running all over beautifully landscaped gardens with golf clubs in hand. The previous day was boiling hot and I did not want to risk making a buttercream cake. My fridge was already housing two store-bought cakes for the party so I opted for an ice cream cake instead. The boys loved the idea especially since it would have lollies and ice cream. I loved the idea of a make-ahead cake that was so simple to put together. Win win!
There’s no hard and fast rule here. Play around with the ice cream flavours if you want to. Go crazy with the cookies and candies. It tastes great anyway.
It was such a pleasure to see the little faces light up at the sight of this cake on their birthday.

Ice-cream Lolly Cake (inspired by Ice cream cakes from the Family Circle magazine)
Makes a 19 cm round cake that will serve 6-8 people

200 g chocolate cookies
70 g unsalted butter
1 packet (200 g) milk chocolate Tim Tams
6 Ferrero Rocher chocolates
6 Oreo Cookies
12-14 Maltesers
1 litre Vanilla Ice cream (store-bought), slightly softened
1 litre Chocolate Ice cream (store-bought), slightly softened
Lollies, candies, cookies to decorate

Chocolate Glaze
75 g dark chocolate, roughly chopped
50 g butter

Line the base of a 19 cm round Spring-form pan with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Alternatively, you could crush the biscuits with a rolling pin inside a zip-lock bag. Using your fingertips, press biscuit mixture over base of prepared pan. Place in the freezer for 30 minutes or until firm.

Meanwhile, fill up a large zip lock bag with the Tim Tams, Oreos, Ferrero Rochers, Maltesers. Seal and crush with a rolling pin or an heavy object till the candies/cookies are crushed into big and small pieces (We don’t want fine crumbs). Add the crushed mixture to a large bowl along with a vanilla ice cream and fold in till just mixed (do not allow the ice cream to melt fully). Drop large spoonfuls of this mixture into the prepared springform pan alternating with softened chocolate ice cream. Cover the pan with cling film. Freeze overnight. Before serving, pour the chocolate glaze on top. Decorate with lollies, chocolates and candies. To stick them onto the cake, use a bit of the glaze underneath the cookies/candies. The lollies can be inserted directly into the cake.

To make the chocolate glaze, melt the chocolate and butter together in the microwave or in a small saucepan under low heat. Stir to mix. Remove from heat and leave to cool to room temperature. Don’t let it solidify before pouring.