Archive of ‘Biscuits and Slices’ category

Rainbow Unicorn Cookie Bars

| Biscuits and Slices, Recipes from Arely Bakes

Rainbow coloured foods are so in at the moment and such fun for the kids.  Fun for the adults too, the whimsical bright colours can make you feel like a kid again.
 IMG_2008Like many of my recipes, these cookie bars are nice and easy to make, the most time consuming part is splitting the dough into 5 and colouring it.  It is a simplised shortbread style recipe and tasted fantastic with the chocolate glaze.  You could also do a vanilla glaze or no glaze at all and just press the sprinkles into the dough before you cook it.
Make sure to soften your butter otherwise mixing the dough together will be quite impossible.  It is also possible to use margarine instead of butter, although I find that margarine increases the cooking time for some reason.  Also be patient with the mixing it takes a while to come together but just when you’re thinking that there isn’t enough butter it will pull together to form a nice dough.
 IMG_0305Refrigerating to cool your dough is not necessary, we had to as it was warm in our kitchen and we chose to knead our colours through with our hands which of course warmed the dough further.

These cookie bars were really delicious – like a shortbread with chocolate glaze.  We will definitely make them again.  I’m glad we chose to take them to the kids soccer game and give out, otherwise I would have eaten far too many of them!

UNICORN RAINBOW COOKIE BARS
165g butter, softened
1 1/2 cups plain flour
1/2 cup sugar
1tsp vanilla
1/4tsp salt
GLAZE
1 cup icing sugar
3tbsp cocoa
4tbsp milk, approximately
Sprinkles
METHOD
1.  Rub butter into the rest of the ingredients until you form a dough.  You can start with a spoon (using the back of the spoon to push the mixture against the bowl) but will probably need to finish with your hands to bring it together.
2.  Split your dough into 5 (or into how many colours you want to use) and knead the colour through each part.  We used yellow, green, purple, pink and blue.  If it is warm and your dough is a little soft you can refrigerate before the next step but refrigeration is not mandatory for this dough.
3.  Split each coloured portion of dough into about 4 pieces and roll each piece into a snake.
4.  Layer your snakes across the bottom of a 7″ square prepared tin, alternating the colours so that you get a rainbow effect when they are cut.  After all the snakes are in, gently press the dough a little to “join” all of the snakes.
5.  Bake at 180°c for approximately 20-25 mins until the top starts to colour slightly.
6.  Whilst baking prepare your glaze by mixing the milk into your dry ingredients until just at pouring consistency (still should be thick).
7.  Pour glaze onto the hot slice when it is removed from the oven and put on your sprinkles.  Cool in the tin.
Enjoy!
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Soft Chocolate Chip Cookies made by Arely Bakes

| Biscuits and Slices, Recipes from Arely Bakes

I like my chocolate chip cookies soft and chewy, how about you?  I don’t like ones out of a packet, they’re dry and hard and really don’t have much flavour.
Soft Chocolate Chip Cookies
We just had a fairly quiet and awfully hot and humid weekend when we suddenly thought that we hadn’t done any baking for our channel – and we only had about 2 hours before we were heading out to Noosa’s End of Summer Festival by the river (and I can tell you I was looking forward to a river breeze and some nice cold wine!).
Unfortunately, Arely’s line up of recipes were all going to take too long to make when she suddenly suggested Chocolate Chip Cookies – perfect I said.  I had a recipe that I had been wanting to try out which promised to be soft and chewy, and I had all the necessary ingredients. Although it was far too hot to be cooking so I cooled myself down with an iced water under the fan before we got started!!
Cookie DoughI am happy to say that the cookie recipe turned out just as we had hoped, and although I made a half batch compared to the original recipe we still had plenty – 24 good sized cookies and 10 mini cookies.  You probably know by now I don’t like to make larges batches of baking because I don’t want to eat too much of it!  (Oh, and I have to add that my mum isn’t going to be impressed with me calling them Cookies!  It’s Biscuits, Chocolate Chip Biscuits – or Bickies.)
The End of Summer Festival was also a hit, and the wines went down far too quickly.

SOFT CHOCOLATE CHIP COOKIES
100g butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups plain flour
1/2 tsp bi-carb soda
1/4 tsp salt
1 1/2 cups chocolate chips
METHOD
– Cream butter and sugar, add egg and vanilla and continue to mix until well incorporated.
– Add flour, soda and salt and mix until it forms a dough.  You may need more flour than is stated.
– Mix in chocolate chips.
– Spoon or scope balls onto a liked cookie tray, remember to space out as they will spread during cooking.
– Bake at 180°c for 10-12 minutes and cool on a wire rack.
Enjoy!
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