SwissTwist kitchen: Oat cookies

For someone who spends most of her life cooking and baking, it’s surprising to most that I am a fussy eater.. VERY fussy. I’ve probably the least adventurous palette of anyone I know,! Along with my allergies and food aversions (nuts, capsicum, seafood and then some), I’m quite nervous to try new things and often if the combination of ingredients does not ‘sound right’ to me, I just won’t try it.

So I’ve decided to challenge myself, push my culinary boundaries, try new cooking techniques and also educate my palette with new and different flavours. At first, I read through all my cookbooks, I thought I might do a Julie and Julia type thing and cook all the recipes. Alas, I cringed one book after the other knowing I would never eat most of what was in these books without making drastic recipe changes. After discussing this at length, I turned to the internet (where else?) and then along with C, we created a board on Pinterest in which we will collect recipes we like and will definitely try and thereby initiating the 365 COOKING CHALLENGE!

To kick off, here is the first recipe – which I made today. I’ve baked these Oat Cookies before and they’re absolutely delicious! A recipe well worth sharing, enjoy!!

Everything you need: clip_image001

· 1 cup rolled oats

· 1 cup flour

· 1 cup sugar (I use 3/4 cup – but that’s my personal preference)

· 3/4 cup sweetened, flaked coconut

· 1/2 teaspoon coarse sea salt (or half as much table salt)

· 113 grams (aka 1 stick butter)

· 1 tablespoon Lyle’s Golden Syrup (or light corn syrup)

· 1 teaspoon baking soda

· 2 tablespoons boiling water

Let’s get baking:

Heat the oven to 150º C (300º F) and prepare a large cookie sheet, covering it with parchment paper which makes it easy to clean-up. Of course, you could use baking spray instead.

Melt the butter and syrup together in a small pot over low heat.

In a large bowl, stir together the oats, coconut, flour, sugar and the salt. clip_image002

clip_image003 Stir the baking soda into the boiling water and add the mixture into the butter and syrup – it will foam up quite quickly, so move it off the heat immediately and pour all of it over the dry ingredients.

clip_image004 Stir well, then drop cookie-sized amounts (I used a cake-pop scoop, which is about 3 teaspoons) onto the baking sheets, leaving enough space to allow the batter to spread.

clip_image005 Bake for 12-15 minutes, until the cookies are golden all over and brown on the edges (beware: they can burn quickly, so keep a close eye on them); the cookies will look puffy when you remove them from the oven, and will then sink. Leave them on the cookie sheet for 3 or 4 minutes before removing them with a spatula to cool on a rack; They will fall to pieces if you try to remove them too quickly.

clip_image006

Recipe rundown:
Flavour: The golden syrup and the oats combination, simply yum!
Texture: chewy and crunchy, as an oat cookie should be
Expertise level: Very easy to make, all you need is one bowl and a saucepan. Very little fuss
Pros: These are great snacking cookies, ideal for during the week at work instead of reaching for a chocolate bar!
Cons: Be sure that your mixture is moist enough before baking. It’s happened that to me that they did not spread and flatten in the oven and kept their round shape – they still tasted good albeit a bit dome-like.
Is this a repeat recipe? Absolutely! I’ve made it a few times already and it remains on my regular cookie list.

**links to the original recipes can be found on the Pinterest board we’ve created  – what you see above is my adapted version**

SwissTwist kitchen: Viennese whirl biscuits

I saw these Viennese whirl biscuits mentioned on a baking blog I follow and decided to make my version of it (not sandwiched with cream basically). It’s quick and easy to make and such a yummy treat, I decided to share it with you.

IMG_1628

The original recipe comes from the Hairy Bikers.

Ingredients

  • 250g very soft butter
  • 50g icing sugar, plus extra to decorate
  • 250g plain flour
  • 50g corn flour
  • ½ tsp. pure vanilla extract

Preparation method

  1. Preheat the oven to 190C. Line a baking sheet with greaseproof paper.
  2. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a few times with a rubber spatula.
  3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 12-15 x 6cm rosettes of the dough, spacing well apart.
  4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 15-20 biscuits (the original recipe says +-36 biscuits, so perhaps I made mine too big).

Enjoy with a lovely cup of tea!Melt in the mouth deliciousness