Mother's Day Cookies

Jammie Dodgers

Makes 16 cookies

Ingredients

375g plain flour, plus extra for dusting
10g unsalted butter, chilled and cubed
125g white caster sugar
1 tbsp vanilla paste
3 medium egg yolks
seedless strawberry jam for filling
icing sugar to dust

Method

  • Place flour and butter in a food processor and blitz until the mixture becomes fine breadcrumbs in texture. Add sugar and blitz again.

  • Beat the vanilla and egg yolks, then add to the processor and pulse until the mixture comes together. Turn out onto a lightly floured work surface and knead to bring together. Form into 2 flat rounds, wrap in clingfilm and chill for 30 minutes.

  • Preheat oven to 180°C conventional or 160°C fan-forced. Line two baking trays with baking paper.

  • On a lightly floured work surface, roll out one lot of dough to a 4mm thickness.

  • Cut out shapes with a cookie cutter of the shapes of your choice. Separate half of the biscuits and cut out the centre with a smaller cutter of your choice (round, heart, star shaped).

  • Re-roll the off cuts to make more biscuits.

  • Bake for 8 minutes, until just firm and lightly golden. Leave to cool on the tray for 10 minutes, then move to a rack to cool completely.

  • Once all the biscuits are cool, spread the first batch with strawberry jam. Sprinkle the second batch with icing sugar, then sandwich on top of the first lot. Eat the same day, once filled. Unfilled biscuits will keep for a couple of days in an airtight container.

Chocolate chip and hazelnut cookies

Makes 30 cookies

Ingredients

315g standard flour
1 tsp baking powder
1 tsp salt
255g  caster sugar         
220g butter, unsalted     
115g  soft brown sugar
2 tsp vanilla essence     
2 eggs
450g chocolate chips
290g hazelnuts, crushed

Method

  • Pre-heat oven to 180°C conventional or 160°C fan-forced. Grease or line baking tray with baking paper.

  • Place the butter, caster sugar, brown sugar and vanilla in a bowl. Using an electric mixer, cream until the mixture is light and fluffy.

  • Add whole eggs, one at a time, until well combined.

  • Sift flour, salt and baking powder into a bowl, then fold in the creamed mixture. Then fold in the hazelnuts and chocolate chips. Cover the dough and refrigerate for about 1 hour.

  • Using a tablespoon, remove individual amounts of the cookie mix (approx.40g) from the bowl and on to a floured surface, then roll them into balls. Place balls on to an oven tray lined with baking paper ensuring you leave enough space between them to allow for spread (approx. 4cm).

  • Bake for about approx. 10-12 minutes, remove from the oven and leave to cool for 10 minutes, then remove move to a wire rack to cool completely.

Rye and chocolate ‘volcano’ cookies

Makes 25 cookies

Ingredients

200g dark chocolate, finely chopped
100g unsalted butter, diced
100g caster sugar
150g light brown sugar
2 eggs
130g wholemeal rye flour
50g cocoa powder
1 tsp baking soda
¼ tsp salt
100g icing sugar 

Method

  • Pre-heat oven to 180°C conventional or 160°C fan-forced.

  • Line two baking trays with baking paper.

  • Put the chocolate and butter into a heatproof bowl set over a pan of simmering water, stirring occasionally, until melted. Remove from the heat and set aside.

  • Place both the sugars and eggs into a large bowl and using an electric mixer whisk until pale and tripled in volume. Add the chocolate and butter mixture and mix to combine.

  • Sift the flour, baking soda and salt. Fold into the large bowl until evenly combined with the sugar and egg mixture. Cover the bowl and chill until firm (about 3-4 hours).

  • Using your clean hands, make small balls and roll them in a bowl of the icing sugar, coating them liberally.

  • Place the cookies onto the oven trays, leaving space in between to allow for some spread during cooking. Bake for approx. 12-13 minutes until they have risen, the tops have cracked open and cookies are starting to set around the edges. This is a fudgy, brownie-like cookie so it’s better to err on the side of caution and under, rather than over cook them.

  • Remove from the oven and allow cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. These cookies will keep for a week in a sealed container.