Small Batch Cookies Cookbook Promotion
September 10, 2024 by JennyEnter our US/CA giveaway below to win one of three copies of Small Batch Cookies: Deliciously Easy Bakes for One to Six People by Edd Kimber. Please note the author has events in the US and are shared on our calendar.
Small Batch Cookies: Deliciously Easy Bakes for One to Six People by Edd Kimber is filled with recipes for those times you only want a few cookies (I’ve never had one of those times myself!). In Small Batch Bakes, Edd showed us that good things really can come in small packages. For this new book he wants to focus on cookies, probably the easiest – and arguably most popular – kind of baking there is. The recipes also include vegan cookies and cookies for those with allergies and intolerances.
Red velvet sandwich cookies
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Makes 6
Red velvet was probably last cool in the early 2000s but maybe I’m just not cool, because it is still one of my favourite cakes. A mild cocoa sponge, sandwiched with cream cheese frosting, what’s not to love?! These soft and spongy cookies are similarly sandwiched with cream cheese frosting, and if you don’t think these are the cutest thing ever, I’m sorry but we can’t be friends.
- 70g (2½oz/¼ cup + 1 tablespoon) unsalted butter, at room temperature
- 40g (1½oz/31/2 tablespoons) caster (superfine or granulated) sugar
- 40g (1½oz/3 tablespoons) light brown sugar
- 1 large egg
- 2 teaspoons red gel paste food colouring
- 100g (3½oz/¾ cup + 1 tablespoon) plain (all-purpose) flour
- 25g (1oz/¼ cup + 1 tablespoon) cocoa powder
- ½ teaspoon bicarbonate soda (baking soda)
- ¼ teaspoon fine sea salt
For the cream cheese filling
- 40g (1½oz/23/4 tablespoons) unsalted butter, diced and at room temperature
- 80g (2¾oz/2/3 cup) icing (powdered) sugar
- ¼ teaspoon vanilla bean paste
- Pinch of fine sea salt
- 40g (1½oz/3 tablespoons) cream cheese
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a couple baking trays (cookie sheets) with parchment paper.
Add the butter and sugars to a large bowl and use an electric hand mixer to beat until light and fluffy, about 5 minutes. Add the egg and food colouring and beat together until fully combined. Add the flour, cocoa powder, bicarbonate of soda and salt and mix together until a soft cookie dough is formed.
Using a 30ml (2 tablespoon) cookie scoop, portion out the cookie dough onto the prepared baking trays. Bake for about 10 minutes, or until the cookies are set and feel springy in the centre. Remove the baking trays from the oven and set aside for 10 minutes before transferring the cookies to a wire rack to cool completely.
For the filling, add the butter to a bowl and use an electric hand mixer to beat until soft and creamy. Add the icing sugar, vanilla and salt and beat for 2–3 minutes or until light. Add the cream cheese and beat briefly just until a smooth buttercream is formed. Spoon or pipe the buttercream onto the base of half the cookies and sandwich with a second. Allow the cookies to rest for a few hours before serving, the cream cheese filling will slightly soften the cookies as they sit, making these cookies beautifully soft and tender.
Stored in the refrigerator, the assembled cookies will keep for up to 5 days. Straight from the refrigerator the cookies can be a little firm so allow them to come to room temperature before enjoying.
Knobbly chocolate oat cookies
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Makes 4
One of the classic British biscuits, a knobbly chocolate oat cookie is an incredibly moreish treat. Toasty from brown sugar and oats, it’s also crisp and a little bit crumbly. Sold in multiple varieties, I think it is fair to say that the chocolate-coated version reigns supreme and is therefore what I set out to replicate. It’s rare that I would claim to make something better than the original, but these knock the commercial version out of the park. Incredibly easy to make, they are the ultimate treat to dunk in a big mug of tea.
- 35g (1¼oz/1/4 cup + 1/2 tablespoon) wholemeal plain (all-purpose) flour
- 30g (1oz/2 tablespoons) light brown sugar
- 30g (1oz/1/3 cup) porridge oats (see Note)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon fine sea salt
- 35g (1¼oz/21/2 tablespoons) unsalted butter
- ½ tablespoon honey
- 50g (1¾oz) dark or milk chocolate, melted, for coating (optional)
To make the cookies, add the flour, sugar, oats, bicarbonate of soda and salt to a small bowl and mix together to combine. Melt the butter and honey together in a small saucepan set over a low heat, or using a microwave, then pour into the dry ingredients, mixing together to form a dough. The cookie dough will be a little crumbly but that is as it should be, so don’t worry. Refrigerate the dough for 30 minutes before baking.
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4 and line a baking tray (sheet pan) with parchment paper.
Form the cookie dough into 4 equal pieces and roll each one into a ball. Place on the prepared baking tray and use a flat-bottomed drinking glass to press into rounds just over 7cm (2¾in) in diameter. Once pressed flat, the edges of the cookies will have cracked, so use a round cookie cutter to scoot back into neat, round 7cm (2¾in) circles. Bake for about 20 minutes, or until golden brown across the entire surface with the edges just a touch darker. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
If coating them, spoon a little chocolate onto each of the cookies and spread to the edges, setting aside until the chocolate has set.
If stored in a sealed container, these cookies will keep for up to a week.
Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 4rd, 2024.
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