Almond Croissant Cookies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

When I came across this recipe for these almond croissant cookies, they sounded too good not to give them a try. With it coming from Jane's Patisserie, I knew they'd be amazing.

Let's get baking!

Ingredients:

Filling

175g ground almonds

125g light brown soft sugar

1 medium egg (or large)

25g unsalted butter (melted)

1 tsp vanilla extract

1 tsp almond extract

Cookie Dough

150g unsalted butter

125g light brown soft sugar

90g white granulated sugar

1 medium egg (or large)

1 tsp vanilla extract

1 tsp almond extract

285g plain flour

75g ground almonds

1.5 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp sea salt

Topping

Flaked almonds

Icing sugar

Start by making the filling for the cookies.

Add the melted butter, almonds, sugar, egg, vanilla and almond extract to a bowl and mix into a paste.

Chill in the fridge whilst you make the cookie dough.

Add the butter and sugars to a new bowl and mix together.

Add the egg and vanilla and almond extracts and mix again.

Add the flour, almonds, baking powder, bicarbonate of soda and salt and mix together to make a cookie dough.

Portion the cookie dough into ten portions weighing about 80g each.

Flatten a piece of cookie dough in the palm of your hands.

Ad a portion of the frangipane filling and wrap the cookie dough around.

Dunk the top of the cookies into the flaked almonds and place onto a lined tray.

Chill the cookies in the fridge for an hour and preheat the oven to 200C/180C/Gas Mark 4.

Bake for 11-12 minutes and then leave to cool for 30 minutes. The dust with icing sugar.

Now you can tuck in and enjoy.

These cookies were actually really easy to make, I also actually enjoyed forming the dough into the cookies with the frangipane inside.

They also taste divine, they've definitely become a favourite and regular bake of mine, even Skye was a fan.

If you would like to follow the original recipe for these cookies, then head over to the Almond Croissant Cookies recipe page on the Jane's Patisseries website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Gochujang Caramel Cookies

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こんにちは

(Konnichiwa)

你好

(Ni Hao)

I kept seeing the Samsung advert where he's cooking and adds too much sugar to his gochujang sauce and he asks how to rectify it and it suggests to turn it into cookies. I saw it that many times that in July, I decided to give them a whirl.

Let's get baking!

Ingredients:

8 tbsp unsalted butter

2 tbsp light brown sugar

1 heaped tbsp Gochujang paste

200g sugar

1 large egg

1 tsp vanilla extract

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp ground cinnamon

3/4 tsp salt

Strat off by preparing the Gochujang caramel paste.

Mix 1 tbsp of the unsalted butter, with 1 tbsp of the brown sugar and the Gochujang, until it forms a paste.

Now it's time to make the cookies dough. Beat the remaining butter with the sugars, egg and vanilla extract in a stand mixer or a hand-held mixer, until the mixture is creamy and fluffy.

In a separate bowl, whisk together the flour, bicarbonate of soda, salt, and cinnamon.

Gradually add the flour mixture to the butter mixture.

Add dollops of the Gochujang caramel paste to the cookie dough, and use a stiff spatula or knife to gently swirl the caramel into a marbling pattern into the dough.

Then chill for about 30 minutes.

Pre-heat your oven to 160c Fan/350 Fahrenheit, and line 2 baking trays with parchment paper.

Remove the dough from the fridge and using an ice cream scoop or large cookie scoop to form the cookies. Place 6 cookies on each tray, making sure there is enough space between them.

Bake the cookies for about 11-13 minutes, until the show cracks on the top and  are golden around the edges. Rotate the trays halfway through for an even bake.

Allow the cookies to cool on the baking sheets for about 3 minutes before moving them to a wire cooling rack.

Store the cookies in an airtight container at room temperature.

While I found these intimidating to make because of the Gochujang, the recipe was really easy to follow. I changed up some of the steps, for example the recipe called for the dough chilling first before adding the paste, so I followed the same step. I also left the dough to chill longer as it made it a little easier to scoop and put on the parchment paper.

While it may be a little scary knowing that this recipe has a chilli paste in it, it adds a slight kick to the sweet cookies.

These cookies were soft, which I really liked and the flavours really worked which I wasn't expecting.

I've made these a total of 3 times now and each time the flavours have worked well together, even when my 2nd attempt I added too much Gochujang.

If you would like to follow the original recipe that I followed, then head over to the Beyond Kimchee NYT Gochujang Caramel Cookies recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Peanut Butter NYC Cookies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Back in January I was on the hunt for any peanut butter recipes as we were heading to Manchester for a concert and I like to take some baked goods with us.

I came across this cookie recipe from Jane's Patisserie and decided this would be the best choice.

Let's get baking!

Ingredients:

100g unsalted butter

100g peanut butter

100g light brown soft sugar

75g white granulated sugar

1 large or medium egg

1 tsp vanilla extract (optional)

275g plain flour

1 tbsp cornflour

1 + 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

150g white chocolate chips

100g peanut butter chips

Preheat your oven to 200C/180C Fan and line a baking tray.

In a bowl add the unsalted butter, peanut butter, light brown soft sugar and white granulated sugar, and beat until creamy.

Add in the egg and vanilla extract and beat again.

Add in the flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed. If the mixture is too dry, add 1-2tbsp of milk.

Add in the white chocolate chips and peanut butter chips and beat until they're distributed well. I couldn't find any peanut butter chips so I used peanut butter cups mini's cut into quarters.

Scoop the dough into balls and place them evenly spaced onto the baking tray, giving them room to expand. Use 2 tray if you need to. I used smaller balls than the original recipe so my baking time is altered.

Bake in the oven for 9 minutes.

Once baked, leave to cool for at least 30 minutes on the baking tray, as they will continue to bake while cooling.

Once cooled, enjoy.

These cookies are delicious and really easy to make. Everyone seemed to enjoy them and I'd happily make this again as I loved the flavour.

I did miss some steps out of the original recipe as well as making smaller cookies rather than just the 8.

If you would like to follow Jane's recipe and include the steps I missed, then head over to the Peanut Butter NYC Cookies on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye