Top tips for perfect holiday cookies

Top tips for perfect holiday cookies

If you've been scarred by previous attempts at baking cookies (sticky dough? unrecognizable shapes?) we’ve compiled our top tips to take out the stress of holiday baking and make baking cookies fun and easy.  Let's go!

Stop the spread

To prevent your cookies from spreading (and losing their shape), chill your cookie dough after pressing.  This also helps to concentrate the flavour in your cookies.

Always use a cool baking sheet – if you place your cookies on a warm baking sheet the fat in the dough will melt too quickly, causing your cookies to spread out and lose all the details you spent so long cutting out!

So if you’re making multiple batches, make sure your cookie sheet has time to cool down before adding your next batch to the tray.

Stay close to home

If you can, homemade dough made from scratch is best (we have our go-to recipe below).  However - while we think the flavor and quality of homemade dough far surpasses store bought, if you're short on time (or culinary skills), feel free to use ready-made dough...but refer back to tip 1!

Sticky business

Having trouble with sticky dough?  Chill your dough for an hour or so before rolling (you can also try chilling it for 10-20 minutes in between the rolling and cutting stage).

Another way to prevent sticking is to roll out your dough between two pieces of floured parchment paper, which should make it easier to pick up after cutting.  Or, simply transfer the bottom sheet of parchment with your cut-out cookies on it directly to your cookie tray.

Rest up

Resist the temptation to take your cookies off the tray as soon as they’re done in the oven – let them rest on the cookie sheet for a few minutes to firm up before transferring to a cooling rack.

Inspired to get busy baking?  Read on for our tried and true simple sugar cookie recipe.

Simple cookie recipe

INGREDIENTS

  • 7oz / 200g unsalted butter, chilled
  • 1 ¼ cups superfine granulated sugar
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 2 ¾ cups plain flour

METHOD

Preheat oven to 175C / 350F.

Place the butter and sugar in the bowl of a food processor and process for a minute or until well combined. Add the vanilla, eggs and flour and continue processing until mixture is fully combined and comes together in the processor.

Transfer to a lightly floured surface, knead lightly then form into a ball. Wrap in plastic wrap and chill for 30 minutes.

Roll out the dough between sheets of baking paper until about 1/4 inch / 5mm thick. Cut out cookies with a cookie cutter and place on a baking tray lined with baking paper.

Gather left over dough, knead gently then roll out again and cut out more cookies.

Chill for approximately 10 minutes prior to baking to preserve details of the cut out shapes. 

Bake for approximately 15 minutes or until golden. Cool and decorate (if desired).

CLICK HERE to shop our seasonal range of cookie cutters

ciroa cookie cutters

Read more
A cake sure to satisfy any chocolate lover

A cake sure to satisfy any chocolate lover

We are big believers that nothing says lovin' like somethin' from the oven - and when that something includes chocolate, we're head over heels!

Our rich chocolate cake might look simple to make (and it is!) but it packs a big punch in the form of a velvety ganache topping that will have any chocolate lover swooning.

Make this for someone who adores chocolate and they'll be sure to love you forever!

Rich chocolate cake with chocolate ganache

Preparation time : 20 minutes

Cooking time : 1 hour 15 minutes

Serves 8-10

INGREDIENTS

200g / 7oz unsalted butter, chopped

1 ¼ cups caster sugar

175g / 6oz dark chocolate, chopped

1 cup milk

2 cups self raising flour

2 eggs

Ganache:

100g  / 3.5oz dark chocolate, chopped

½ cup thickened cream

METHOD:

  1. Preheat oven to 170C / 340f. Lightly grease a 20cm / 8 inch silicone square cake pan.
  2. Place butter, sugar, chocolate and milk in a saucepan over low heat and stir until fully melted and combined. Remove from heat and allow to cool for 10 minutes.
  3. Meanwhile sift flour into a large bowl. Stir eggs through cooled chocolate mixture then pour into bowl with flour. Stir with a large spoon or spatula until just combined. Spoon mixture into cake pan.
  4. Bake for 55-60 minutes until cooked through when tested with a skewer. Remove from oven, allow to cool for a couple of minutes in pan then transfer to a wire rack. Cool completely then decorate.
  5. Meanwhile make the chocolate ganache. Place chocolate and cream in a small saucepan over low heat and stir until fully melted and combined. Refrigerate until cooled and thickened. Spread over cake to serve.

Decoration:  For a special occasion, we love this cake decorated with freeze dried, edible flowers.  Alternatively, fruit and chocolate shavings make for a sumptuous treat!

CLICK HERE to shop our range of silicone bakeware

silicone bakeware

Read more
Mad about muffins? You'll love this recipe!

Mad about muffins? You'll love this recipe!

Forever on the hunt for the PERFECT muffin recipe?  Well you can call off the search, because here it is! 

These muffins are not only easy to make, but the addition of buttermilk ensures they are light, fluffy and moist.  If you're not a fan of blueberries you can substitute these with other berries (raspberries work beautifully) or even choc chips.

Best of all?  Bake them in a silicone pan for an easy clean solution - no need to grease, just pop them out when they're ready!

Blueberry buttermilk pancakes

Preparation time : 15 minutes

Cooking time : 25 minutes

Makes 12

INGREDIENTS:

2 cups self rising flour

¾ cup superfine sugar

2 eggs, lightly beaten

¾ cup buttermilk

¼ cup milk

¼ cup canola oil

1 cup blueberries

METHOD:

  1. Preheat oven to 175C / 350F. Lightly grease a 12 cup silicone muffin pan.
  2. Sift flour and sugar into a large bowl. Place eggs, buttermilk, milk and oil in another bowl and whisk until combined.
  3. Stir wet ingredients into dry ingredients until just combined, then fold through blueberries. Spoon mixture into muffin pan. Note: the muffin mixture should still be lumpy. If it is stirred until smooth your muffins will be tough.
  4. Bake for 20-25 minutes until golden and cooked through. Remove from oven, allow to cool for a couple of minutes in pan then transfer to a wire rack. Serve warm or at room temperature.

 

Note : Thawed frozen berries may be used if fresh are unavailable. 

CLICK HERE to shop our range of marbled silicone bakeware

marbled silicone bakeware

Read more

Follow us on Instagram