So, let’s get baking!

It’s National Cookie Day, so we’re getting creative with our biscuits. We took inspiration from Olive Magazine‘s selection of cookie recipes and found some that we know that you will love. All of them are super easy to make, and will ensure that your skills are the talk of the office. From classic choc-chip cookies to delicious shortbread’s, there’s something here that everyone will look.

Chocolate Chip Cookies

Ingredients

  • salted butter 150g, melted
  • soft dark brown sugar 75g
  • caster sugar 75g
  • egg 1
  • vanilla extract ½ tsp
  • plain flour 100g
  • strong white bread flour 100g
  • baking powder ½ tsp
  • sea salt flakes a pinch, plus extra to serve
  • dark chocolate 100g, chopped into small chunks

Method

  1. Whisk together the melted butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.
  2. In a separate bowl, mix together the flours, baking powder and a pinch of sea salt, then fold into the butter and sugar mixture to make a dough. Reserve 16 of the largest dark chocolate pieces and set aside. Fold the remaining chopped chocolate into the dough.
  3. Line 2 large baking trays with baking paper. Use an ice-cream scoop to make 8 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the large chunks of reserved chocolate into each ball and chill in the fridge for an hour.
  4. Heat the oven to 180C/fan 160C/gas 4. Bake for 10-12 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.

Peanut Butter Thumbprint Cookie

Ingredients

  • smooth peanut butter 100g, plus 3 tbsp extra for the tops
  • eggs 2
  • golden caster sugar 100g
  • vanilla extract 1 tsp
  • plain flour 260g
  • baking powder a pinch
  • seedless raspberry or strawberry jam ½ jar

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.
  2. Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
    on a wire rack.

Double Chocolate-Walnut Meringue Cookies

Ingredients

  • butter 125g, very soft
  • golden caster sugar 100g
  • soft light brown sugar 50g
  • vanilla extract 1 1/2 tsp
  • egg 1 large
  • white chocolate 50g, melted
  • plain flour 175g
  • bicarbonate of soda 1/2 tsp
  • dark chocolate chunks or chips 75g
  • walnuts 50g, roughly chopped
  • freeze-dried raspberry bits 25g
  • mini meringues 25g, chopped into small chunks

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Using an electric whisk, beat the butter with the sugars until creamy and pale.
  2. Beat in the vanilla, egg and white chocolate very briefly, then stir in the flour and bicarb to a soft dough.
  3. Use your hands to work in the dark chocolate pieces, walnuts, raspberry bits and meringue chunks until evenly distributed.
  4. Line 2 baking sheets with baking paper and use your hands to roll the dough into 12 balls, leaving a 5cm space between each.
  5. Bake for 10-12 minutes until pale golden and puffed.
  6. Leave to cool on the trays for at least 30 minutes before eating – this will help the centres firm-up into a blondie-like texture.

Breakfast Cookies

Ingredients

  • egg 1, beaten
  • butter 50g, melted
  • soft light brown sugar 3 tbsp
  • maple syrup 1 tbsp
  • wholemeal flour 50g
  • jumbo porridge oats 100g
  • baking powder 1 tsp
  • raisins 50g
  • dates 50g, chopped
  • mixed spice a good pinch
  • ground cinnamon a good pinch

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the egg in a bowl with the melted butter, sugar and maple syrup. Mix the flour, oats, baking powder, raisins, dates and spices, then pour the liquid ingredients into the dry. Mix well until combined, then leave for 10 minutes for the ingredients to meld.
  2. Add large spoonfuls of the mix to a baking tray lined with baking paper and push down to flatten. Bake for 15-17 minutes, or until risen, crisp and golden at the edges (the middle will stay quite soft). Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container for up to 3 days.

Salted Caramel Shortbread

Ingredients

  • butter 300g
  • golden caster sugar 150g
  • plain flour 350g
  • rice flour 100g
  • dark chocolate 150g, chopped
  • salt flakes for decoration

For the caramel

  • golden caster sugar 100g
  • salt flakes

Method

  • To make the caramel, heat the sugar in an even layer in a frying pan until it melts and then starts to bubble to a golden brown. Swirl the pan if you need to keep the melting and browning even. Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet set on a wooden board. Cool and then break into chips with a rolling pin.
  • Whizz the butter and sugar in a food processor until you have a smooth paste. Add all of the flours and a pinch of salt and whizz to form a dough. Tip onto a lightly floured board, pat out gently and sprinkle with the caramel chips. Fold in half and then transfer to a 20 × 30cm (or similar) tin and push into an even layer. Cover and chill for 30 minutes.
  • Heat the oven to 180c/fan 160c/gas 4. Bake the shortbread for 25-30 minutes or until golden brown and cooked through. Cool in the tin for 5 minutes, mark into fingers with a knife and then cool completely. Cut along the marked lines into pieces.
  • Heat the chocolate in a bowl set over (but not touching) a pan of water or microwave until it starts to melt, stir until smooth and take it off the heat. Lay the shortbreads next to each other with a tiny gap in-between them on a cooling rack and spoon over the chocolate in strips – it doesn’t have to be perfect. While the chocolate is still wet, sprinkle with some salt flakes and then leave it to set.

Feature image: Tina Nord from Pexels