A few weeks ago I harped on about how easy cookies are to make and promised to share some cookie recipes, and of course, never delivered any recipes. So this week, I want to share with you a couple of super easy cookie recipes. Today is a wheat, sugar, dairy, egg cookie. Tomorrow I will share a gluten free, refined sugar free, dairy free cookie recipe. So make sure you tune in to check it out!
Today, this is what my kids lunchbox looks like, they have an extra snack, because they have swimming every day this week, so we were told to send along something extra in case they are hungry.
Lunch today is a pita bread wrap (ham, cheese, lettuce, carrot and tomato), a yoghurt sachet (organic natural yoghurt mixed with organic honey), carrot sticks, a large ‘snow white’ apple (as Miss E calls it) and a couple of swirl biscuits (recipe below).
Last week on facebook, I saw a couple of friends share a recipe for these swirl biscuits. I thought they looked cute, but the colours that were used were bright blue and yellow, with 100s and 1000s around the edges. You can find the original recipe here if you’re interested. Anyhoo, I reduced the sugar slightly and used blackberries to colour half of the mixture, and orange rind to colour the other half, instead of synthetic colours. Here’s the recipe as I made it:
Swirl Shortbread Biscuits
These biscuits are a bit like a shortbread biscuit, not too sweet (well, my version anyway!) but still sweet enough, buttery and lovely with the slight orange/blackberry flavor.
3 cups all-purpose flour
1 teaspoon baking powder
230g butter, softened
1 cup sugar of choice (I used rapadura)
2 teaspoons vanilla extract
rind of 1 orange
10 or so blackberries or berries of choice
Put all the ingredients in the food processor (except orange rind and berries) and process until the mixture forms a ball.
Separate the mixture evenly into 2 separate bowls. In one bowl add the orange rind, in the food processor add the berries and the other half of the mixture.
Once the two flavours have been mixed, roll them out to about 1/2 cm thickness. Lay one layer on top of the other, and roll it up into a sausage shape. At this point, it’s a good idea to pop it into the fridge for a half hour or so. If you wanted to, you could freeze the dough at this point to use on another day.
Once chilled, take the log out of the fridge, and slice into desired thickness. I sliced some thinner but found they dried out a little, the slightly thicker ones were beautiful.
Slicing up the log into cookies
Make sure you space out the cookies, because they do spread a little
Finished and ready for lunchboxes 🙂
After I made these, I thought how cool they would be if I made a green layer using spinach and a red layer using beetroot. I thought that would look pretty cool for a Christmas themed party or something. Let me know if you try something different to colour the dough!
Remember to drop back tomorrow for a healthy, protein packed cookie recipe!