7/23/2012

Honey and nut cookies

Now that my son is living at home, we seem to get through an awful lot of biscuits and cakes. I thought I'd start to make my own biscuits/cookies to fill the biscuit tin, so at least I know what's in them. I love most  American cookies as well as lots of great British favourites like digestives, shortbread, bourbon etc. so thought that in the next few weeks I'd bake a mixture.
With cookies, once you've found a good basic recipe, you can adapt it in many ways. When we lived in the US, my lovely neighbour gave me lots of her family recipes, including a basic one for cookies. This is it, adapted to UK measures and ingredients.


Oven 190C/375F/gas5. Grease a baking sheet or line with parchent paper or a silicone sheet.

Basic recipe

225g soft butter
140g caster sugar
1 beaten egg yolk
2 tspn vanilla extract
280g plain flour
pinch salt

Beat butter and sugar together in a bowl with a wooden spoon, then beat in egg yolk and vanilla essence. Stir in the flour and salt. Mix together to make a ball of dough.
Now you can either make the dough into a sausage shape and wrap in clingfilm and chillfor 30 mins or so, or roll out dough and cut into shapes. Bake on the baking sheet  for 12-15 mins till golden.

This is the basis for lots of other variations. I've tried and tested many over the years, and this is one of our favourites.

Honey and nut cookies

Basic ingredients as above plus:
40g cashew nuts [not salted], macadamia nuts or pine kernels, chopped
75g more butter
85g of a set [not runny] honey
85g icing sugar

2 baking sheets prepared as above.

Make the dough as above and from it take out tablspoons of the mixture and roll into small balls.
Put half of these on a prepared baking sheet and flatten a bit. Space out well.
Spread the nuts out in a shallow dish and dip one side of the rest of the balls into the nuts. Put these on another baking sheet, nut side up and space out well.
Bake at 190C/gas5 for 10-15 mins till a light golden colour. Leave to cool on sheet for about 10 mins then put on a wire rack.
Beat the 75g butter with the icing sugar and honey till nice and creamy.
Spread this over the plain cookies and put the nut one on top.
A nice treat to have with a cuppa; the honey buttercream has a lovely flavour.







6 comments:

Suelle said...

That seems a really useful recipe - the honey and nut variation looks very good.

thecelticcookinshanghai said...

You are cooking up a storm. It's always good to have homemade cookies in the tin at least you know what's in them. Have you come across a book "Biscuiteers Book of Iced Biscuits"? It has a great recipe for custard creams and bourbon biscuits.

snowy said...

It is very useful, Suelle; I've made a lot of interesting variations - a few not so good! Jacqui, I've seen this in Smiths, but haven't yet been tempted. I'm not much good at decorating biscuits or cakes!

Phil in the Kitchen said...

Good basic recipe and a very nice variation. Is the implication here that men eat a lot of biscuits and cakes? Well, you could be right...

snowy said...

No Phil, just my son!

thecelticcookinshanghai said...

Think you could be right Phil,and the decoration on these biscuits are not too difficult.