Category Archives: Cookies & biscuits

Vegan chocolate chip cookies

imageimageHave you ever tried making vegan cookies? You might think Its not as tasty as the original one. l’m sure if you try the recipe below you Will change your mind.

160grms flour
3/4 tsp baking powder
Pinch of salt
130grms organic margarine
1/4 cup almond milk
2 tbsp chopped maltesers
2 tbsp chocolate chunk
1 tbsp chopped hazelnut
Vanilla extract
1/4 cup white sugar
1/4 cup icing sugar
NOTE that in this recipe I am not using Brown sugar I have used icing sugar for the mouthmelting texture. Of course If you want to replace the brown sugar

1. Sift flour, baking powder and salt in a bowl.
2. In another bowl cream margarine, and both sugar until light and fluffy with an electric
hand mixer
3. Add in milk, vanilla and keep on beating for at least 1min
4. Add in flour, chocolate chunks, chopped maltesers, and hazelnut mix until
everything comes together to form a dough
5. Refrigerate for at least 15mins
6. In the meantime preheat oven 180°C
7. Line a baking tray with parchment paper
8. Scoop the cookies over the parchment paper. The amount it yields Will depend on
the size you scoop. Around 12-15.
9. Reduce to 160°C and bake cookies for 20-25mins.
10. Once you remove from the oven press in some chocolate chunks on top of each
11. Ready to serve. Happy baking.

Cheese biscuits from scratch

imageimageCheese biscuits are many people’s favorite. There are so many different ways of preparing it. Today I am sharing a very quick and easy recipe made from scratch.
Here I am using 3/4 cup cheddar 1/4 cup french emmental but of course you can use only cheddar if you prefer to.

Ingredients :
250grms cake flour
100grms butter cut into small cubes
1 cup thick yogurt
1/4 cup milk
1/4 tsp salt
3/4 cup grated cheddar
1/4 cup french emmental
1/2 tsp garlic powder
1 tbsp finely chopped fresh parsley

To brush over the biscuits when they come out of the oven: 1 tbsp butter, a good pinch of paprika, a good pinch of garlic powder.

1. Sift flour In a large bowl. Preheat oven 180°c
2. Add in butter and rub into the flour with clean hands until there are no lumps of butter remain.
3. Add in the cheese, salt, parsley, garlic powder, mix well
4. Now add In the milk and yogurt and mix until everything just come together. Do not over mix. You Will have a dense biscuit
5. Form balls and Display on a baking sheet Line up with parchment paper
6. Bake in preheated oven for about 15-20mins
7. Remove and brush with the butter preparation.
8. Serve as you wish. Happy baking.

Peanut butter cookies with bittersweet chocolate center

imageIve always wanted to try some chewy peanut butter cookies soft on the inside and crunchy on the outside but for some reason or another I never got the result I wanted. After trying several recipes Ive come up with my own formulated recipe. I realised that after measuring the butter , If I remove 1 tbsp of it and replace it by organic coconut oil then the cookies remain softer inside. Of course you don’t want to overbake your cookies or bake on very high temperature. Then you will end up with a hard dry up cookie.

2 cups of self raising flour
2 eggs
1/2 cup packed brown sugar
1/2 cup white granulated sugar
90grms unsalted butter
1 tbsp of organic coconut oil
3/4 cup of smooth or chunky peanut butter
Some bittersweet chocolate cut into chunks
Some hazelnut cut into pieces(optional)
Vanilla extract

1. Preheat oven 180°c and line up a baking sheet with parchment paper.
2. Sift the flour In a bowl.
3. In another bowl put together butter, coconut oil, peanut butter, and both sugar.
Cream with an electric mixer until light and fluffy.
4. Add in vanilla extract and eggs one at a time and keep on mixing.
5. Add in flour and mix together on very low speed.
6. Cover the bowl with plastic wraps and refrigerate for 20mins
7. Remove the cookie dough from refrigerator shape into balls, flatten each balls and
put In a piece of bittersweet sweet chocolate In the middle, close them and roll into
balls again press In some hazelnut pieces on top. Place on baking tray a bit far from
one another.
8. Reduce the heat of the oven to 165°c and bake for 15-16mins
7. Remove. Let the cookies cool down and serve. Happy baking.

Cheese scones from scratch

imageCheese scone is my favorite scone. It can be served during breakfast, tea time, afternoon snack or anytime you want to eat it, there are no rules in eating. According to me the best cheese for scone is cheddar. It is so easy to make yet so delicious. The following recipe is a basic cheese scone now to this you can add anything you like for example dry herbs, paprika, sundried tomatoes, etc, etc.

225grms self raising flour
100grms( 1 cup) grated cheddar cheese
100grms butter cut into small cubes
130ml full cream milk
1 egg beaten to glaze
1/4 tsp salt.

1. In a large bowl sift flour.
2. Add in butter and rub in with both hands until there is no butter lumps in flour. Just
like when making shortcrust pastry.
3. Add in cheese and salt. Mix well.
4. Add in milk and just mix everything together. Do not work the dough too much you
will get a hard and dense scone instead of a light and fluffy one.
5. Allow to rest for 10mins.
6. In the meantime preheat oven at 180°c
7. Transfer the dough to your counter surface spread some flour and roll into 1/2 inch
thick. With a cookie cutter or any cutter cut into desired shape or you can even cut
into triangle shape with your knife. Brush with egg wash and sprinkle some cheese.
8. Bake for around 20mins or until lightly golden brown colour.
7. Here I am serving it with organic green tea and yogurt.

Chocolate Macarons

imageimageMacaron! The traditional french cookie which is not as difficult as many think it is. Some recipe really complicate the steps which at the end does not give the desired result, that is, a crunchy outside and chewy inside macaron. This recipe is an easy one yet giving the best result according to me.

Ingredients :
125g(1 cup) confectioner’s sugar
50g ground almond ( 1/2 cup)
7 tbsp Cocoa powder
2 egg whites
Pinch of salt
Few lemon drops
6 tbsp granulated sugar


  1. Combine confectioner’s sugar, almond and cocoa powder together in a large bowl.
  2. Put the dry mixture in food processor or grinder and process until they become a really fine mixture.
  3. Sift the mixture in a large bowl and discard any remaining lumps
  4. In another clean large bowl put your egg whites lemon drops and pinch of salt and start whisking with an electrical hand whisk.
  5. When it starts to rise, keep on whipping while adding granulated sugar. Stop whisking When the meringue is very stiff and silky white after 1 or 2 mins.
    Fold in the dry mixture, using a spatula mix everything gently in a circular mouvement.
  6. Line two baking trays with parchment paper, if you have macaron sheet you can use that or if you do not have 2 baking trays you can use pizza pan, etc.
  7. Transfer the mixture into a piping bag, here nozzle is not really necessary, cut off the end of the bag start Piping round shape. Now when it comes to Piping it all depend on a person’s preference, you can pipe as big or as small as you want.
  8. After piping, tap the baking tray on your counter top a few times to remove any air bubbles thus preventing the macarons to crack while baking.
  9. Allow the macarons to sit for 30mins before baking them.
  10. Preheat oven 180°C (350°F)
  11. Bake the macarons for around 6-8mins.
  12. Allow them to cool and remove from the tray.
  13. Sandwich the cookies with any filling that you prefer. Here ive used pure Nutella filling.

Scottish shortbread cookies

imageimageScottish shortbread is one of the most mouth melting cookie. It is my favorite cookie. But nowadays those being sold on the market do not really do justice to this particular cookie. The following recipe is so simple and easy. Its buttery and so delicious; out of this world. You will need only 3 main Ingredients for this shortbread

Ingredients :
1 cup of butter (227grms) at room temperature
2 cups of all purpose flour (250grms)
1 cup of confectioners sugar (125grms)
Vanilla essence

Methods :

  1. In a large bowl put your butter and whisk with an electric hand whisk for 1min. If you do not have electric hand whisk you can use a normal hand whisk.
  2. Add the confectioner’s sugar and cream until mixture becomes light and fluffy
  3. Add the vanilla essence and cream for further 1min then fold in sifted flour and mix until just combine.
  4. At this stage the mixture will be very soft, transfer it to cling film, wrap it and refrigerate for around 20mins.
  5. Preheat oven 150°c (300°F).
  6. Cut a large piece of parchment paper and put on your counter, remove the dough from the refrigerator take away the cling film and place the dough on the parchment paper.
  7. Roll with a rolling pin until ½ inch thick.
  8. Then cut the dough with a pastry scraper or a knife to make rectangular shortbread and pierce each one with fork to help the cookies to bake evenly
    Now lift the parchment with the cut out cookies and put it on your baking tray. Here I chose to prepare the cookies on the parchment before placing it on the tray since this technique help me rolling the dough evenly and cutting it more easily.
  9. Bake for around 20-25mins until lightly golden brown.
  10. Once cookies are out of the oven immediately run your knife through them again on the same cut out lines and let them cool completely. Serve with milk , coffee, etc.
%d bloggers like this: