Emergency 4am Cookie Dough

avert any serious cookie crisis in 15 minutes flat…
The Cardiff Cwtch - Emergency Cookie Dough - Welsh Bloggers

How the hell I’m suddenly into week 34 of my pregnancy, I have no idea. It only feels like a few weeks ago that I hugged my husband in the car park of our local hospital on a very bright and sunny May afternoon and showed him pictures of the 12 week scan he wasn’t allowed to attend. Now the trees are suddenly shedding their leaves, we’re heading deeper into Autumn (and into another Lockdown – yeesh) and things are starting to feel very, very real. We’ve decorated a nursery, we’ve filled a drawer with baby clothes (and had several arguments over just how many cute polka dot onesies one baby actually needs – if you know the answer to that one, let me know), and – as of last weekend – we’ve reached the end of our Covid-proof Zoom NCT Classes.

Noticing how the weeks seem to be flying by, I’ve started thinking about everything I want to get done before I head into that – ohmygawd, baby could show up any second – end zone, and high up on my list is a heavy dose of batch cooking. Whilst I love cooking, and I’m sure there’ll be the odd day where I’m desperate to get back into the kitchen, I just can’t see it happening for at least the first couple of weeks. So I’ve started sifting through my favourite recipes, pulling out a few that’ll do well in the freezer. But what about deserts? I mean, frozen veggie chilli that’s just as good nuked in the ol’ microwave as it is fresh out of the pot is good, but something sweet to enjoy when the baby’s sleeping and you get to steal back a moment for yourself is even better, right?

The Cardiff Cwtch - Emergency Cookie Dough - Welsh Food Bloggers

One of the NCT girls had a great idea for any pre-baby batch cooking list, and you bet I’m adding it to mine. A foolproof 4am cookie dough that’ll go from frozen blob to crunchy on the outside and soft in the middle cookie in 15 minutes – perfect for perking up those early morning feeds. I’ve been working on an ultimate cookie dough recipe for a while – one that’s easy and adaptable in terms of fillings – and I’ve finally settled on this one, which just so happens to work best when the dough’s frozen. Now I just need to work out how many batches I’m going to need to get me through those sleepless newborn nights…

Emergency 4am Cookie Dough

makes 10
Ingredients
  • 125g softened butter
  • 110g dark muscovado sugar
  • 50g caster sugar
  • 1 egg
  • 195g plain flour
  • 1/2 tsp cornflour
  • 1/2 tsp baking powder
  • pinch of salt
  • 200g chocolate chips (or whatever filling you fancy)
The Cardiff Cwtch - Freezable Emergency Cookie Dough - Cardiff Bloggers
Method
  1. Cream together the butter and sugars until light and fluffy, then crack in the egg. Stir until combined.
  2. In a separate bowl, sift together the flour, cornflour and salt. Pour into the butter, sugar and egg mix, then stir until just combined. Stir in the chocolate chips.
  3. Line a tray with grease-proof paper, then scoop out equal, rounded dollops of cookie dough onto it (I like to use an ice cream scoop). Transfer the dough to the fridge for an hour to firm up, then pop the blobs of cookie dough into a freezer bag to freeze and lie in wait for cookie emergencies.
  4. When you’re ready to cook, set the oven to 200°C (fan), then bake the cookies on a foil-lined baking tray for 15 minutes – or until crispy on the outside and soft and puffy in the middle.
  5. Leave the cookies to cool slightly and settle (resist attempting to move them until they have!), then enjoy!

Have a great week everyone! Let me know what your favourite cookie filling is in the comments – I’m going to need a little inspo ready for batch cooking week! 🍪🍪🍪

Toffee Apple Cookies

Finally! Happy “Fall” Y’all
Toffee Apple Cookies

It’s officially the first day of Autumn, and officially – in my book anyway – the start of the best season of the year.  One of the best bits about coming home from holiday (aside from being reunited with my favourite fur-ball, obviously) was the thought of coming home to chunky knits, boots (ones that are perfect for stomping on perfectly crunchy leaves), cold air and lots and lots of baking involving apples.  I say that not because apple pies and crumbles and muffins are quintessentially autumnal (blimey, that’s a big phrase for a Monday afternoon…), but because I’ve actually got a tree full of the things for the very first time.

Back when Sunny and I moved into our house here in Cardiff three years ago, we bought a pair of apple trees (well, they were more like a couple of twigs really) for a couple of quid each.  And this year – almost as if by magic (because God knows what we did differently) – one of them is full of apples!  I’m going to be baking this Apple Pie Cake ten times over, I think! As well as these Toffee Apple Cookies.  I tried something similar whilst I was out in the States on holiday (controversial opinion, but America does “Fall” Baking so much better than we do) and had to come up with my own version, and here it is: a lovely soft cookie full of spiced apple pie filling and toffee chunks, and drizzled with a salted caramel sauce.  Once baked, warm them up in the microwave for thirty seconds for oozing toffee that won’t play havoc with your fillings! 😉 Just make sure you use a type of apple that doesn’t go too soggy and holds its shape when boiled – like pink lady or braeburn!

Toffee Apple Cookies
Toffee Apple Cookies
Toffee Apple Cookies
Ingredients
  • 150g of apples, diced into small pieces
  • 250ml water
  • 100g light brown sugar
  • 1 tsp cinnamon
  • 50g of toffee, cut into small pieces
  • 125g butter
  • 100g caster sugar
  • 100g dark muscovado sugar
  • 1 egg
  • 250g plain flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • salted caramel salt to serve (buy it in store, or try this recipe)
  • sea salt to serve
Toffee Apple Cookies
Method
  1. First things first, whip up the apple pie filling. Chop up your apples into small, cookie-sized chunks and pop them into a saucepan. Boil up in the water, along with the light brown sugar and cinnamon for about 20 minutes. The apples will be ready once they’ve softened, but still have a little bite to them.
  2. Set the oven to 180°C. In a mixing bowl, cream together the butter, cinnamon, caster sugar and dark muscovado sugar. Stir in the egg, then mix in the apple pie mix and toffee pieces. Stir in the flour to make a stiff dough, then spoon small blobs onto a lined baking tray – making sure they’ve got plenty of room to spread.
  3. Bake the cookies for twenty minutes, then transfer them onto a wire rack and leave to cool.
  4. To serve, warm them up in the microwave for thirty seconds and serve drizzled with caramel sauce and sprinkled with sea salt. Yum! 🙂

Have a lovely week! 🙂