Foam Biscuits Cookies By Briannes Nanna Food

FOAM BISCUITS (COOKIES) BY BRIANNE'S NANNA

Steps:

• Heat oven to 200c.
• Line 2 baking trays with silicone paper.
• In a saucepan mix together sugar and milk and bring to a boil.
• Shake gently so sugar does not stick to the bottom.
• Add baking soda & let it cool.
• In a large mixing bowl combine flour & cinnamon.
• Rub butter into the flour.
• Once it is all rubbed in & there are no big lumps - add the milk mixture and mix well.
• Put lots of flour on the surface you are going to roll the mixture on to prevent sticking.
• Use about 1/4 of the mixture at a time - roll the dough thinly & use cookie cutter to cut out shapes.
• Place on lined baking tray & bake until golden.
• Allow to cool slightly on tray & use spatula to transfer to a baking rack to cool.
• Once they are cool they can be iced and dipped in sprinkles.
• To make icing - combine 1 tablespoon of the milk with the butter, food colour & icing sugar - then gradually add enough milk to get the correct consistency.

BANANA COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
• Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
• Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
• Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
• Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

NONNA'S LEMON RICOTTA BISCUITS

Steps:

• Line 12 muffin cups with paper liners and preheat oven to 350°.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
• Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
• Beat in the ricotta, then the egg, lemon juice, and almond extract.
• Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
• Divide the batter among the prepared muffin cups.
• Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
• Bake until the muffins just become pale golden on top, about 20 minutes.
• Cool slightly and serve warm.