Lunchbox Cookies

Makes: approximately 36

Ingredients:

• 90g butter
• 1/2 cup brown sugar
• 1/2 cup caster sugar (optional)
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/4 cups plain flour
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 1/4 cup rolled oats
• 1/4 cup marmalade or apricot jam
• 1 cup sultanas

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and sugars together, then beat in the egg and vanilla
• Sift all of the dry ingredients together, add into the creamed mixture and gently beat until well combined
• Use a spatula to fold in the oats, marmalade/jam and the sultanas
• Drop by teaspoonful on to the lined baking trays allowing room for the cookies to expand slightly during cooking
• Bake for 12-15 minutes or until evenly browned.
• Allow the cookies to sit on the trays for 5 minutes before transfering to a wire rack to cool

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey & Cornflake Cookies

Makes: approximately 18

Ingredients:

• 150g butter
• 1/2 cup honey (or rice malt syrup)
• 2 cups SR Flour
• 2 1/2 cups cornflakes

Method:

• Pre-heat oven to 180 degrees Celsius
• In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
• Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
• Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
• Bake for 10 minutes or until golden.
• Cool on trays for a minimum of 10 minutes before moving to a cooling rack.

Recipe Notes:

• Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gingerbread Cookies

Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients:

• 125g butter, softened
• 2 1/2 cups plain flour
• 1/2 cup brown sugar
• 1 tablespoon ground ginger
• 1/2 cup treacle
• 1/2 teaspoon all spice
• 1 egg yolk
• 1/2 teaspoon bicarb soda

Method:

• Beat butter and sugar in a large bowl with an electric mixer until combined
• Beat in the treacle and egg yolks
• Finally sift in all the dry ingredients and stir until well combined
• Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
• Preheat the oven to 160 degrees Celsius while your dough is cooling
• Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
• Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fruit Choc Cookies

Makes: Approximately 30

Ingredients:

• 130g butter, softened
• 1/2 cup brown sugar
• 1 egg, lightly beaten
• 1/4 cup unsweetened cocoa powder
• 3/4 cup SR flour
• 1/2 cup plain flour
• 3/4 cup desiccated coconut
• 1 cup chopped dried apricots
• 1 tablespoon milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Cream butter and sugar until light and creamy
• Add in the lightly beaten egg and beat until smooth
• Stir in the sifted cocoa and flours, coconut and apricots with a wooden spoon and mix until a firm dough forms, if the mixture is too dry and does not come together add in the milk
• Roll tablespoons of the mixture and put onto a baking tray about 3cm apart and flatten slightly
• Bake for 15-20 minutes, allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The uncooked cookie dough is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Cheese Crackers

Makes: approximately 36

Ingredients:

• 1 cup wholemeal plain flour
• 75g cold butter, cubed
• 1 1/2 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius and line 2 tray with baking paper
• Combine all three ingredients in a food processor, thermo cooking unit and blend, continue to do this until the mixture will eventually turn into one big ball chasing itself around the bowl
• Roll the ball into a log about 5cm round
• Roll in glad wrap and put into the freezer for 5-10 minutes to make It firmer and easier to cut
• With a sharp knife slice ¾ cm thick slices of the log and place each one flat on an ungreased baking sheet. After each slice rotate the log to ensure it best maintains a round shape
• Gentle indent the top of each cracker by pressing down with a fork or cookie press
• Bake for 8 – 14 minutes or until golden brown, the thicker the crackers the longer it will take

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• The uncooked logs are freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Custard Crashes

Makes: 24 custard cookies or 12 custard crashes

Cookie Ingredients:

• 90g butter
• 2 tablespoons icing sugar
• 1 cup plain flour
• 3 tablespoons custard powder
• 3 tablespoons milk

Filling Ingredients:

• 1/4 cup butter, softened
• 1 tablespoon custard powder
• 1 cup icing sugar
• 1 tablespoon milk

Method:

• Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
• Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
• Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
• Bake for 10-15 minutes or until evenly browned
• When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
• To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
• Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
• Beat for at least 3 minutes for it to get good and fluffy
• Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is only freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fudge Brownie Cookies

Makes: approximately 30 cookies

Ingredients:

• 400g dark chocolate, coarsely chopped
• 1 1/2 cups plain flour
• 125g butter, softened
• 1/2 cup brown sugar, lightly packed
• 2 eggs, rooms temperature
• 1 teaspoon baking powder

Method:

• Melt 300g of the chocolate in a heat proof bowl that is sitting over a saucepan of simmering water. Ensure that the water is not touching the base of the heat proof bowl. Once the chocolate is fully melted remove from the heat and cool to room temperature, stirring occasionally (should take about 20 minutes)
• Beat butter and sugar until just combined. Add in one egg at a time ensuring the first egg is well combined before adding in the second egg. Once the second egg is well beaten add in the cooled melted chocolate into the mixture
• Fold in the sifted flour and baking powder and the left over 100g of chopped chocolate. Once well combined cover and refrigerate for about one hour
• Preheat the oven to 180 degree Celsius
• Roll a tablespoon of the mixture into a ball and place on a baking tray about 4cm apart, then squash slightly
• Bake for 10-12 minutes or until slightly soft to touch to deliver the brownie consistency
• Cook on the baking tray for 5-10 minutes before transferring to a wire rack

Recipe Notes:

• Store in an airtight container for the maximum of 5 days (if they last that long)
• The uncooked cookie dough is freezer friendly to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Chip Cookies

Makes: approximately 24 

Ingredients:

• 150g butter, softened
• 1/2 cup caster sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups plain flour
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Method:

• Preheat oven to 160 degrees Celsius and line 2 baking trays with baking paper
• Beat butter, sugars and vanilla for 1-2 minutes or until smooth, creamy and well combined, add in 1 egg a beat some more until well mixed
• Stir in the plain flour in two batches and mix well using a low setting on the beaters
• Lastly fold in the chocolate chips with a spatula and mix until evenly distributed
• Roll a tablespoonful of the mixture into balls and place on the lined trays and press down slightly
• Bake for 15-18 minutes or until light golden and cooked
• Leave on the baking tray for 5 minutes and then transfer to a wire rack to cool.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly for the uncooked cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Choc Oat Cookies

Makes: approximately 36

Ingredients:

• 1/2 cup brown sugar, lightly packed
• 1 cup butter
• 1 teaspoon vanilla essence
• 1 egg
• 2 cups rolled oats
• 1/4 cup chia seeds
• 1 tablespoon water
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup crushed left over chocolate or choc chips

Method:

• Preheat your oven to 180 degrees Celsius and prepare your baking trays by lining with baking paper
• In a small mixing bowl pour the water over the chia seeds, stir well then set aside until later
• Use electric beaters to cream together the butter and sugar, once lightened add in the vanilla and the egg continuing to beat until light and fluffy
• Use a wooden spoon to stir in the remaining ingredients, including the soaked chia seeds gently folding in until well combined
• Place a tablespoon on the prepared trays approximately 3-4cm apart to allow the cookies to spread
• Bale for 10-12 minutes until slightly golden
• Once removed from the oven allow to sit on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly as cookie dough to be consumed within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chewy Coconut Cookies
Makes: approximately 30

Ingredients:

• 1 1/4 cups plain flour
• 1/2 teaspoon baking powder
• 1 1/2 cups desiccated coconut
• 1/2 teaspoon salt
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon vanilla essence
• 1/2 cup white sugar (optional)
• 1 egg
• 1/2 cup butter

Method:

• Preheat oven to 180 degrees Celsius and line 2 baking trays with greaseproof paper
• Combine the flour, baking powder and salt and set aside
• In a medium bowl using electric beaters cream the butter and sugar(s) until smooth
• Add in the egg and vanilla to the creamed butter and sugar beating until light and fluffy
• Gradually blend in the flour mixture using a plastic spatula, or the lowest setting on the beaters
• Finally fold in the coconut using the spatula
• Roll the cookie dough into large cherry tomato sized balls and then than slightly flatten onto a prepared trays. Cookies should be about 5-7cm apart
• Bake for 8 to 10 minutes.

Recipe Notes:

• Store in an airtight container for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.