This weekend I decided I wanted to make some cookies. However, it wasn’t until I was already busy making them that I realised I’m a bit of a cookie rookie. I love to bake and am getting quite good at it (if I do say so myself) but for some reason I don’t tend to make a lot of cookies. Which is weird, since I love cookies! That’s why I decided to set up a little project (and a subcategory for Baked Goodies) called Cookie Rookie. I want to become better at making cookies, plus I was really proud of myself for coming up with that name, so it had to be used…
I haven’t really figured out the details of this project, but it comes down to me baking cookies more frequently than before and posting about it. Some of these cookies will turn out great, some will be huge failures. And, yes, I’ll post about those, too! It’ll be fun!
Anyway, onto the first creation of Cookie Rookie: Raisin and Hazelnut Cookies! I was lucky this first time, these turned out pretty great! I based them on a recipe from the book 1 dough, 100 cookies but made a few alterations.
You’ll need… (I’m not sure how many cookies this makes — depends on the size of your cookies!)
– 225 g plain flour
– 225 g soft butter
– 140 g white caster sugar
– 1 egg yolk
– 50 g raisins (sultanas)
– 50 g chopped hazelnuts + some whole hazelnuts for garnishing purposes
– 2 teaspoons of vanilla flavouring
– a pinch of salt
– 1/3 teaspoon of cinnamon
– 125 ml orange juice
– parchment paper
– baking tray
– and an oven, of course! These cookies need to be baked at 190 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Soak the raisins in the orange juice The first thing you need to do is to put the raisins and the orange juice in a bowl together and let the raisins soak in the orange juice for 10 minutes. The bowl needs to be covered, so I put the lid of a pan on my bowl. Don’t worry if you leave the raisins in the bowl with the juice for longer than 10 minutes. That just means your raisins will taste a bit more orange-y (I think — it’ll probably not even make a noticeable difference).
2. Whisk the butter and sugar together Next up, it’s time to prepare the dough. The first order of business is to whisk the butter and sugar in a bowl until it’s nice and creamy. The butter needs to be soft, which usually means it should be at room temperature, but I decided to be cheeky and melt it in the microwave for just a little bit (so it’s really soft, but not completely melted — it still needs to look like butter). This turned out to be a good idea: it was really easy to whisk the butter and sugar together this way.
3. Add the rest of the ingredients So, now you’ve got that creamy substance, add the egg yolk and the vanilla flavouring to it, and whisk. Then, sieve the flour above the bowl and mix it with the rest. Also add the pinch of salt and the cinnamon at this point. Now add the chopped hazelnuts to the mix, and the soaked raisins (do not add the orange juice — it’s merely meant for soaking the raisins). Mix everything with a spoon until it’s nicely blended together, like in the picture. You’re dough is probably not going to be as yellow as this one looks here; I’ve got no windows in my kitchen, so it’s all artificial light in there.
4. Make little balls of the dough and put them on the tray Your dough is ready now, so it’s time to put the whole shebang on a baking tray. Line the tray with parchment paper so the cookies won’t stick to the bottom. Then take a little bit of the dough (with your hand, I tried using a spoon — only makes a mess), make a ball of it and put it on the tray. Press your little ball of dough down a bit so it’s a bit more flat. Leave enough room in between your cookies, so they won’t stick together (mine did, but they broke apart quite easily). Press one whole hazelnut in the middle of each cookie.
Tip! Don’t make your cookies too big. Mine were quite big, so I had to bake them for a while longer than it says in my recipe. That’s also when I realised the rookie part.
5. Bake them cookies! When you’ve filled your baking tray with your cookies-to-be, put the tray in your preheated oven and bake the cookies for 12-15 minutes. They need to become a bit golden brown on the edges. Once they’re done, take the tray out of the oven and let the cookies cool on the tray for 5-10 minutes. Then, carefully take the cookies of the tray and place them on a cooling rack to let them cool completely.
And then you’ve got yourself some delicious raisin and hazelnut cookies! Enjoy!