Weekend Bake: 3 Cookie Recipes From The CotswoldsBy amelia richards
Meg Rivers established an artisan bakery in the Cotswolds more than 30 years ago. Famed for her unparalleled quality and service, as well as her delicious bakes, Meg is something of a legend. Meg sadly passed away in 2001 but the bakery lives on. Here are three of the bakery’s most popular cookie recipes to see you through the weekend:
Double Chocolate Chip Cookies
Ingredients
– 125g / 1 stick salted butter, soft
– 125g / 2/3 cup caster sugar
– ½ teaspoon vanilla extract
– 155g / 1 cup plus 3 tablespoons plain/all-purpose flour
– 30g / 2 tablespoons unsweetened cocoa powder
– ¼ teaspoon baking powder
– 60g / ½ cup dark / bittersweet chocolate chips or chunks
Equipment
– A 5cm / 2inch round cookie cutter
– Baking sheet lined with baking parchment
Makes about 18
Method
– Preheat the oven to 180°C / 350°F / gas mark 4
– In a large bowl, cream together the butter, sugar and vanilla until pale and fluffy
– Add the flour, cocoa -powder, baking powder, and chocolate chips and mix until a breadcrumb-like consistency is achieved
– Vigorously knead the mixture together with your hands to form a ball of dough. This can also be done by putting the ingredients in a food processor and blending until it forms a smooth ball of dough
– Tip the dough out onto a very lightly floured surface (the dough will be very dry, so avoid excess flouring) and roll it out until about 1cm/1/2 inch thick
– Stamp out discs with the cookie cutter and arrange about 4cm/1 ½ inches apart on the prepared baking sheet
– Re-roll any leftover dough and cut out cookies, as before, until all the dough is used up
– Bake in the preheated oven for 15 minutes then allow them to cool on the baking sheet. They will harden as they cool
The cookies will keep for 7-10 days in an airtight container or freezer for up to 2 months
Meg’s Extra Special Shortbread
Ingredients
165g / 11 tablespoons salted butter, firm but not hard
85g / scant ½ cup caster sugar
200g / 1 1/2 cups plus 2 tablespoons plain/all-purpose flour
5 teaspoons cornflour/cornstarch
35g /1/4 cup rice flour
A pinch of salt
Equipment
– A 5cm / 2inch round cookie cutter
– A baking sheet lined with baking parchment
Makes 20
Method
– Preheat the oven to 170°C / 325°F / gas mark 3
– In a large bowl, cream the butter and sugar together until pale and fluffy
– Sift the flour, cornflour/cornstarch and rice flour into another bowl, then add a quarter of the total flours to the creamed butter and stir in
– Add another quarter of the flour and begin rubbing the mixture together using your fingertips. Add the remaining flour and mix again with your fingers
– Knead gently into a malleable ball of dough. This can also be done by putting all the ingredients in a food processor and blending until it forms a smooth ball of dough
– Tip the dough out onto a lightly floured surface and roll it out until about 1cm/1/2 inch thick (roll a little thinner if you are using the biscuits to make a strawberry dessert)
– Stamp out discs with the cookie cutter and arrange about 4cm/1 ½ inches apart on the prepared baking sheet
– Re-roll any leftover dough and cut out discs, as before, until all the dough is used up
– Bake in the preheated oven for 20 minutes or until the bases of the biscuits are golden and the tops are almost firm to the touch. Remove the biscuits from the oven and allow them to cool and set on the baking sheet before eating or storing.
The biscuits will keep for 7-10 days in an airtight container or freezer for up to 2 months.
Hokey Pokey Biscuits
Ingredients
– 125g / 1 stick unsalted butter
– 115g / ½ cup plus 1 tablespoon caster sugar
– 1 generous tablespoon golden syrup/light corn syrup
– 1 tablespoon milk
– 175g / 1 1/3 cups plus 1 tablespoon plain/all-purpose flour
– 1 teaspoon baking powder
Equipment
– 2 baking sheets (ungreased)
Makes about 20
Method
– Preheat the oven to 180°C / 350°F / gas mark 4
– Put the butter, sugar, syrup and milk in a saucepan. Heat, stirring constantly, until the butter is melted and the mixture is nearly boiling (this can also be done in a microwave – put the ingredients in a bowl and heat in short bursts, stirring between each, until the mixture is ready)
– Remove from the heat and allow the mixture to cool to lukewarm
– Sift the flour and baking powder together into a large bowl. Pour the butter mixture into the bowl and stir well to combine
– Take generous teaspoonfuls of the mix and, with another spoon, drop onto the baking sheets, leaving about 5cm / 2 inches between each biscuit. Lightly press with a fork to flatten (dip the fork in water to stop it sticking to the dough)
– Bake in the preheated oven for 15-20 minutes or until golden
– Remove the biscuits from the oven and allow to stand for a few minutes before transferring to a wire rack to cool completely
The biscuits are best eaten on the day but will keep for 2-3 days in an airtight container
There’s plenty more where this came from. Find more weekend baking ideas in our archives.
