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DIY Chocolate Coated Cookie Dough Popsicles on a hot summer's day

Nothing is more satisfying for an authentic cookie dough aficionado then on a hot summer's day to be able to savour the flavour of their favourite cookie dough covered in a dark chocolate coating with a hint of himalayan salt... Are you getting the picture?

The great thing about Angels & Cookies cookie dough is that it is so unbelievably versatile and did I mention fun... It fits every mood, individual and you can get impressively creative as we have seen already with many of our beloved bloggers.

Ok so this is what you need:
• 1 tub of your favourite cookie dough - chocolate chip, chocolate fudge, or ginger & spice
• Fun popsicle moulds
• Whatever you want to dress it up! The sky is the limit! Free from sprinkles, vegan marshmallows, nuts, freeze dried strawberries, toasted desiccated coconut, the list goes on forever.

For Dipping
• 225 grams of dairy, soya and nut free chocolate drops/chips
• 1 tablespoon of coconut oil
• Sweetener of your choice and to your liking
• A pinch of Himalayan salt - optional

1. Spoon dough into popsicle moulds. If you want to get creative add what you like to the inside of the dough. Put the popsicle holder in the freezer and allow to freeze.

2. When popsicles are frozen begin to melt your chocolate by placing chocolate drops and coconut oil in a bain marie, stirring gently, until chocolate is melted and remove from heat. Sweeten according to your preference. Allow the chocolate dip to cool to room temperature otherwise the heat will melt your cookie dough popsicles!

3. To remove the popsicles more easily from the mould hold each one under very hot water for one second and then carefully slide off mould.

4. Place the popsicles on top of a wire cookie/cake rack over a cookie sheet and pour the melted chocolate over them. Then quickly and I mean quickly, decorate your popsicles. One example might be if you are not allergic to nuts you can toast some pecans and break into small bits, dip your chocolate fudge cookie dough popsicle in to toasted pecans, sprinkle with toasted desiccated coconut and add a pinch of sea salt. Need I say more?

The coconut oil in the chocolate coating will freeze immediately once it comes in contact with the frozen popsicles.

Return to freezer for another few minutes to chill if you don't devour right away!

Allergy and Free From Show advert

It's funny how you remember certain things from your childhood. One thing I remember as a child was that I was never allowed by my mom to eat in front of other kids without sharing. That lesson in life sunk deep into my soul and this is what inspired me to create a free from ready-made cookie dough which is entirely inclusive of everyone - whether you suffer from food allergies, or are following an alternative diet - so inclusive, that our cookie dough is 14 allergen free!

Angels & Cookies is all about creating experiences with your loved ones that are fun, loving and memorable in a fast-paced world. Angels & Cookies cookie dough offers the opportunity of time, to slow down and connect with what truly matters.  

The Allergy & Free From show
I am so thrilled to be exhibiting at The Allergy & Free From Show from the 7-9th July 2017 at Olympia, London and to finally be able to meet many of you there who have food allergies. We shall be on stand AM19 so please come and meet us.

We are giving away a number of free tickets to this event, get yours NOW, before they go!

We are committed to developing our free from and vegan range and we'd love for you to share with Angels & Cookies how we can better serve you as we continue to develop new exciting flavours and more "homemade" products that are truly free from.

Over the three day show you can guarantee a warm welcome from us - we shall be giving away free samples of our gourmet free from cookie dough whilst spreading our cookie dough happiness with our lovingly made cookies.  

Competitions galore
What's more, we will be running a competition throughout the show. All you have to do is sign up to our newsletter and you will automatically be entered into our competition to win one of three prizes.

1st prize: a 100% cotton Angels and Cookies tote bag, filled with three full size tubs of our delicious free from cookie dough.
2nd prize: a cookie baking kit including a full-size cookie dough tub, free from sprinkles, mini rolling pin and a fantastic kids apron.
3rd prize: a stack of our free from animal crackers.

This is a competition not to be missed but there is more...

Not only this, we will also be selling our 350g tubs of cookie dough at a one-time only special trade show price of £6.50 per tub!

Plus, with a ten tub purchase you will get a free tote bag which retails for £9.50!

So much exciting news!
Wishing you peace and blessings,
See you all there!
Karen

The Birth of the Chocolate Chip Cookie!

Nothing can compare with a gooey straight out of the oven chocolate chip cookie that most of us are too impatient to let cool. Where would the world be without chocolate chip cookies? No, we don’t mean crispy chocolate chip cookies, we are referring to the real deal, a heaven of soft chewy melt-in-the-mouth chocolate.

The chocolate chip cookie was the creation of Ruth Wakefield and there is quite a debate as to whether she accidentally or intentionally invented the chocolate chip cookie because she ran out of her usual baking chocolate. Nonetheless the chocolate chip cookie was born in 1938 and was known as the Toll House Cookie.

Ruth and her husband purchased a tourist lodge called the Toll House in Plymouth County, Massachusetts which was a place of transit for many of her customers who would travel by horse. Customers would linger on at the Toll House for some good old fashioned home cooking.

In no time news began to spread about Mrs. Wakefield's delicious chocolate chip cookies and WWII soldiers who were local would share their cookies in care packages sent to soldiers serving in the war abroad. Hundreds of American soldiers in Europe wrote to their families asking for the delicious cookies to be sent to them.

This was the beginning of the birth of the chocolate chip cookie craze as we know it today.

Nestle ended up purchasing the right to use Mrs. Wakefield's cookie recipe in exchange for a lifetime supply of chocolate and $1.

If only she had known how famous her chocolate chip cookie would become...

The Yin & Yang of Angels & Cookies

Lately I was a little puzzled by the fundamental principles of Yin and Yang.

Why is the feminine principle of Yin portrayed as being negative, indifferent, dark, cold and earthy while the masculine principle of Yang is heavenly, energetic, and light?

This got me thinking that maybe, the concept of Yin & Yang can be likened to that of electricity with both positive and negative charges.

I believe that this symbol represents the strengths and weaknesses of an individual and that the combination of these traits, those good and those not so good, can be used to grow from, and to gain wisdom and insight. Some of our greatest moments of Yang growth come from falling to the very bottom of Yin. What is important is that we learn our life's lessons from the Yin and really try to create Yang in our lives!

You can never go wrong if you always embrace the Yang!

If you are also in one of those reflective moods, then why not create your very own Ying & Yang Cookies? You can use our Angels & Cookies Chocolate Fudge Cookie Dough and our super easy to make Vegan Faux Royal Icing!

Materials needed:
● One tub of Angels & Cookies Chocolate Fudge Cookie Dough
● One baking sheet
● Unbleached parchment paper
● One piping bag or a plastic sandwich bag which can be used to pipe. Just snip off the corner of the bag.
● One batch of Vegan Faux Royal Icing.

VEGAN FAUX ROYAL ICING INGREDIENTS

1 cup of sifted powdered sugar/icing sugar
4 and 1/2 teaspoons of water/Alternative milk/vanilla extract

Quantity of liquid needed may exceed 4.5 teaspoons depending on consistency of icing sugar. You can also use some vanilla extract as part of the 4.5 teaspoons of liquid.

I like to try to pipe it on a piece of parchment paper to experiment before piping it on the cookie.

________________________________________


VEGAN FAUX ROYAL ICING METHOD

1. Mix icing sugar with a fork once liquid is added until it is smooth and lump free.

2. You might need to adjust the liquid component based on the consistency of your icing sugar. Sometimes you have to add a bit more liquid, so add little by little.

Step one - Take a large ball of chocolate fudge cookie dough to make a jumbo sized cookie or whatever quantity you wish if you are more than one reflective person devouring them! Place on your baking sheet, covered in unbleached parchment paper. Depending on your oven you may leave the jumbo cookie to bake for one or two minutes longer due to larger size. Once baked let the cookie cool.

Step two - Once cooled draw a circle of your cookie on a piece of writing paper and hand draw the symbol of Yang. Make an adequate size circle within the Yang shape using                           the top of an object i.e. the top of an vanilla extract bottle. Once cut, put the Yang design as shown above on top of the cookie and place the cutout yang circle on the Yin side

Step three - Take your icing bag and dab the amount needed to fill where the cut out circle is. Then fill the Yin part within the borders of Yang.

Step four - Once the icing has set you can remove the paper cut outs. Your Yin & Yang cookie is then ready to gift to yourself or someone you love!

Flaxseed – The Perfect Immunity Food (and you can find it in your Angels & Cookies cookie dough)!

Yes, Flaxseeds are the same as Linseeds (European name) and every now and then you may spot a speckled Angels & Cookies chocolate chip, chocolate fudge or ginger & spice cookie…that's good news because what you are seeing is the Omega 3 flaxseeds that we freshly grind every morning for your batch of Angels & Cookies cookie dough!

So, we wanted to share some virtues with you of this nutrient dense seed (that your kids won't even suspect is right inside their cookie!).

Where does flaxseed come from?

Flaxseeds have been used throughout the millennia. The seeds uses’ range from medicinal purposes to the source of fiber woven into fine linens that covered the mummies of ancient Egyptians. The Babylonians may have been the earliest connoisseurs of flax as a source of food.

The Greek physician, Hippocrates, also known as the “Father of Medicine” would prescribe flax for various intestinal disorders.

Flaxseeds come in a golden and brown colour and come from the flower of the flax plant.

At Angels & Cookies, we use golden flaxseeds, but both are mega high in nutrition.

Nutritional values:

A 3 tablespoon serving of flaxseeds contains:
• Omega -3 (ALA) 6.338mg
• Fiber 8 g
• Protein 6 g
• Vitamin B1 - 31% RDA
• Manganese - 35% RDA
• Magnesium - 30% RDA
• Phosphorus – 19% RDA
• Selenium – 10% RDA

Flaxseeds also contain a fair amount of Iron, Potassium, Copper, Zinc and Vitamin B6 plus additional vitamins and minerals.

Flaxseeds are high in antioxidants and are anti-inflammatory, alkaline, easy on the digestive system and are a good choice for those who suffer from wheat and gluten intolerance. The seeds may alleviate stomach acidity and heartburn with regular consumption.

Lignans are found in vegetables, fruits and grains and flaxseed has a higher concentration of lignans than other food sources. This is important because studies have shown that consistent intake of flaxseed may help in the building of bones, promoting healthy hair, skin, and nails, improving digestive health, reducing risk of diabetes by improving insulin resistance, providing protection against autoimmune diseases such as Crohn's disease, IBS, Rheumatism, providing protection of heart disease and certain cancers and numerous other health disorders.

Tips for keeping flaxseed

Flaxseed and flaxseed oil can deteriorate and become rancid quickly if left out of the refrigerator so make sure you refrigerate it. Do not purchase pre-ground/milled flaxseed, but instead buy fresh flaxseed and grind it in a coffee grinder as you use it to ensure maximum freshness.

Recommended intake

Adults should try to consume 2 tablespoons of freshly ground flaxseed or flaxseed oil daily in porridge, salads, pasta and other dishes. Also make sure that you consume adequate hydration after consuming ground flaxseed as it naturally absorbs liquid

You can also add flaxseed flour to baked goods in place of small quantities of flour by subbing ½ cup in pancakes and muffins for added fiber. Why not keep a pepper grinder on the table filled with flaxseeds to add omega 3 to meals when needed and don't forget to place the grinder in the refrigerator between meals.

Quick Recipe for 1 Flax Egg (which can serve as an egg replacement in recipes)

Whisk one tablespoon of freshly ground flaxseeds (linseeds) into 3 tablespoons of warm water, leave to set for 15 minutes and then add it to the recipe.

One more reason to bake our cookies as a healthier treat for your loved ones!

Research based on information provided by The Food Revolution Network and Super Immunity Foods written by Frances Sheridan Goulart

*Information provided by Angels & Cookies Ltd. on this website is not meant to diagnose, treat, cure or prevent disease and is not intended to take the place of medical advice from a health care provider, but is merely information that Angels & Cookies would like to share.

Wellbeing is an intrinsic part of Angels & Cookies, (that's why we use the finest & most nutritious ingredients we can find!) and today we wanted to share some pearls of knowledge from our friend, life coach Petra K Slade.

Welcome to the New Year 2017, the Year of the Fire Rooster (Chinese New Year). May it be a year of prosperity, positive changes and great achievements!

In the spirit of prosperity and setting new goals (or sticking to new year's resolutions!), here are my top tips for making lasting changes in your life…

1. Think about what you really really want, instead of what you don’t want. This is a great start. Your mind and energy will be focused on the outcome or solution, not on the problem.

2. Ask yourself the right empowering questions, knowing that your mind can provide answers to whatever question you dwell on.
Ask: WHY do I want this? If your why is strong enough, you will find the HOW to do it.
Instead of: Why did this happen to me? Ask: What do I want to achieve here?
Instead of: Why isn’t this working? Ask: What do I need to make this work?

3. Implement one small change at a time. It only takes one baby step to create a new habit. Only then move onto the next step on your list. Change takes time, be consistent and persistent.

4. Share with the world. Tell people what you are doing, it makes it more real. Talk about your dreams and opportunities, use positive powerful language. As a side effect, you will be an inspiring role-model.

5. Do more of what you love. Write down a list of things you love doing and a list of things you do daily. Compare and adjust accordingly.

Petra provides one-to-one coaching sessions and webinars online. And, as a special Valentine’s gift is offering complimentary coaching sessions to three subscribers. Connect via Facebook: PetraKLifeCoach or email: mail@petra-k.co.uk by 15 February 2017.

Win 3 Tubs of our Delicious
Free From Cookie Dough!

We’ve just launched a competition to win 3 tubs of our delicious cookie dough! This includes one flavour of each – Chocolate Fudge, Chocolate Chip and Ginger & Spice!

To enter simply find us on Facebook, Twitter or Instagram, like or follow us and share our competition post!

Our cookie dough can be enjoyed by everybody as it’s gluten-free, wheat-free, egg-free, dairy-free, soya-free and nut-free!

Good Luck!

Angels & Cookies

P.S. Ends 8/2/17

Create your very own allergen-free gingerbread house,
cute crunchy family and Christmas decorations with
Angels & Cookies Ginger & Spice cookie dough


WHAT YOU WILL NEED


Two tubs of Ginger & Spice Cookie Dough
A Rolling Pin
Our Gingerbread House Template
One baking sheet
Unbleached parchment paper
Vegan Faux Royal Icing*

VEGAN FAUX ROYAL ICING INGREDIENTS

1 cup of sifted powdered sugar/icing sugar
4 and 1/2 teaspoons of water/Alternative milk
Natural food colouring and or natural flavouring

Quantity of liquid needed may exceed 4.5 teaspoons depending on consistency of icing sugar.

I like to try to pipe it on a piece of parchment paper as an experiment before piping it on the cookie.

These recipes are based on US icing sugar consistency and a bit of experimenting may be necessary.

________________________________________


VEGAN FAUX ROYAL ICING METHOD

1. Decide what colour border you want for the cookies and you need to sift the icing sugar and make sure it does not have any lumps.

2. Mix with a fork once liquid is added and make it smooth and lump free.

3. You might need to adjust the liquid component based on the consistency of your icing sugar. Sometimes you have to add a bit more liquid, so add little by little.

GINGERBREAD BAKING INSTRUCTIONS

Print out your very own Gingerbread House Template and cut out the 6 pieces.

DOWNLOAD YOUR TEMPLATE HERE

Roll out your Ginger & Spice Cookie Dough on a piece of unbleached parchment paper and roll to approximately 1/4 inch.

Lay the cut out pieces of the template on top of the dough and cut out with sharp knife. If you want a separate door than you will need to cut it out before you bake it.

Bake for 15-20 minutes depending on your oven and the house pieces should be a bit harder texture.   Allow the house pieces to cool completely.

HOW TO MAKE A GINGERBREAD HOUSE

1. Prepare a batch of Vegan Faux Royal Icing* and place in a piping bag and snip off corner of bag.

2. Outline your house pieces with a larger rounded tip and decorate the panels of your home with a smaller rounded tip.

3. Select either the front or the back of the house and one side piece and place them together.

4. Pipe a thick straight line of icing on the surface, underneath each piece and along the edge of the end piece.

5. Hold for a few minutes to secure.

6. Continue doing until all four pieces are glued together with icing and patiently allow to dry for one hour.

7. Put icing on all top edges of the 4 walls and between the two last cookie panels that are the roof pieces.

8. Fill in gaps with extra icing and allow to dry completely.

I then iced the Gingerbread House with Vegan buttercream and embellished it with all kinds of glorious free-from rainbow confetti stars and sprinkles.


Gingerbread Men, Women and Children

1. Let baked cookies cool.

2. Ice with Vegan Faux Royal Icing and decorate.

3. Have fun with different sized tips.

Christmas Tree Ornament Cookies

1. After rolling out the dough and doing your cut outs gently poke a hole on the top of the cookie shape with the end a straw.

2. You may want to leave these cookies if larger cut outs in the oven for a bit longer so that they become a little harder.

3. Let cool completely. Decorate and pull ribbon through the hole.

Brighten your weekend with our super moist allergen-free chocolate chip cookie dough brownies

Did you know that Cacao beans contain the highest source of magnesium, chromium, manganese, zinc, copper, and iron? Did you also know that you can make THE most amazing allergen-free rich chocolate chip cookie dough brownies using our deliciously versatile Chocolate Chip Cookie Dough?

Picture the scene. It's a rainy Sunday afternoon and you are craving chocolate to produce some much needed endorphins and give yourself a lift. AND THEN, you just happen to have a tub of our Angels and Cookies chocolate chip cookie dough in the fridge. Why not whip up some Chocolate Chip Cookie Dough Brownies for friends and family? Another great way to use our Angels & Cookies Cookie Dough!


DECADENT COOKIE DOUGH BROWNIES

This recipe is gluten, wheat, dairy, egg, and nut free.

You Will Need:
1 x Tub of Angels & Cookies Chocolate Chip Cookie Dough (room temperature)

All-Purpose Gluten-Free Flour Blend
Mix together and use this GF blend
2 cups rice flour
1 cup tapioca flour
1 cup potato starch
1 tsp Xanthum gum
(keep extra GF flour in sealed bag and refrigerate)

Brownie
260 grams GF all purpose flour blend
240 grams of coconut Palm Sugar
75 grams of sifted Cocoa Powder
1 teaspoon Baking Powder
1/2 tsp. Himalayan Salt
240 mls Coconut Milk or any other alternative dairy
240 mls of Rapeseed Oil
1/2 cup of water

Chocolate Ganache
1/4 cup sifted Cocoa Powder
1/4 cup Maple Syrup
2 tablespoons of melted Coconut Oil
1 tsp of Vanilla Extract


METHOD
1. Preheat oven to 180/Gas Mark 4 and line 13 x 9-inch baking pan with parchment paper

2. Add dry ingredients to large bowl and then add wet ingredients and whisk until nice and smooth

3. Pour into prepared baking tin. Bake 25 minutes and let cool on rack

4. Once cooled spread on chocolate chip cookie dough with an icing spatula dipped in a bit of hot water so the dough spreads and levels out nicely

5. Then top with ganache and spread evenly

A TRULY DELICIOUS WAY TO ENJOY A TREAT THIS WEEKEND

These brownies take no time to make and freeze well if you want to keep some for next weekend ; )

When making spooky cookies this Halloween, vegan faux royal icing will make your Halloween treats come to life

Our Vegan Faux Royal Icing recipe is as delicious and luxurious as the real thing! No egg whites or meringue powder, no dairy, no allergens. Just simple Angels & Cookies goodness. This recipe is easy, fast and great for kids to try out as well.

SPOOKY HALLOWEEN COOKIES

Grab a tub of our Angels & Cookies Chocolate Fudge or Ginger & Spice Cookie Dough

Straight from the fridge, roll your dough between two pieces of parchment paper and place bottom piece of parchment and dough directly on cookie sheet and do cut outs and put into oven for required time.

Do your cut outs and remove scraps and repeat for second baking sheet while first batch is in the oven.

VEGAN FAUX ROYAL ICING INGREDIENTS

These recipes are based on US icing sugar consistency and a bit of experimenting may be necessary.

Border Icing
1 cup of sifted powdered sugar/icing sugar
4 and 1/2 teaspoons of water, alternative milk, natural food colouring and or natural flavouring - quantity of liquid needed may exceed 4.5 teaspoons depending on consistency of icing sugar. I like to try to pipe it on a piece of parchment paper as an experiment before the real thing

Flood Icing
1 cup of sifted powdered sugar/icing sugar
2 and a half tablespoons of water, alternative milk, natural food colouring and or natural flavouring - quantity of liquid needed may exceed 2.5 tablespoons depending on consistency of icing sugar.

________________________________________


VEGAN FAUX ROYAL ICING METHOD

1. Decide what colour border you want for the cookies and you need to sift the icing sugar and make sure it does not have any lumps.

2. Mix with a fork once liquid is added and make it smooth and lump free.

3. You might need to adjust the liquid component based on the consistency of your icing sugar. Sometimes you have to add a bit more liquid, so add little by little.

4. I suggest using a measuring cup with a small spout and pouring it directly into squeeze bottles: i.e. plastic mustard -ketchup bottles work well with a small opening with which to pipe the border and flood the cookies. Get several for all of the different colours you will be using.

5. You will need to wait for the border to completely dry before you attempt the flooding! The end result is great and it is simple. The icing hardens beautifully not rock hard, but soft hard without getting ruined if touched on the surface.

Kids will LOVE making animal crackers with Angels & Cookies Cookie Dough

Angels & Cookies has developed a special allergen and guilt-free animal cracker from our cookie dough that can be enjoyed by little ones and the young at heart.  Gluten, wheat, diary, egg, soya and nut free animal crackers that you and your children will LOVE are now a reality!

As a child, I loved these vividly coloured crunchy treats. The lions, tigers, bears and elephants all lived happily together in the Barnum's Animal Circus train box that was kept on the top shelf in my mother's pantry. When the tin did come down, there was such excitement.

An exotic world of animals, on a kind of crazy domestic safari, came to life on my kitchen table.


Animal Crackers - How to cook to perfection


1. For best Animal Cracker results, we recommend our Ginger & Spice and Chocolate Fudge Cookie Dough. Stay tuned for details of our fabulous Madagascar Vanilla Dough - on sale soon.

2. Chill your dough and roll chilled dough in between two pieces of parchment paper

3. Place parchment paper rolled dough on cookie tray

4. Remove top parchment paper and do your cut -outs with your mini animal cookie cutters

5. Take away the straps of dough and re-roll for additional cookies

6. To get that crunchy texture, bake your bite-size animal crackers at 180 degrees for 14 minutes in conventional oven. Time may vary depending on your oven

7. Leave to set for five minutes

8. Remember to leave some for the kids!


The History of Animal Crackers

Animal Crackers have an interesting history! Made popular by German bakers in the 1600s, these sweet treats became a mass market product in 19th Century England. This was a direct result of cookies, biscuits and crackers being manufactured in large factories rather than smaller bakeries. So yes! We Americans imported what many think to be a truly American invention.

The first animal crackers made it across the Atlantic over 100 years ago, and they tempt and cheer children to this very day. English exporters could not keep up with the demand the US market generated, so Stauffer's Biscuit Company in 1871 of York, Pennsylvania began to produce animal crackers in quantities that supplied the huge demand.

In 1902, The National Biscuit Company (Nabisco) promoted animal crackers that became known officially as “Barnums Animals” reminiscent of the circus theme of the world renown Barnum and Bailey Circus. The packaging was redesigned to resemble a circus wagon that transported exotic animals and a piece of string was attached to the top of the box so that it could be used as an ornament and hung from the Christmas tree.

In 1948 the name would change again to the present day name “Barnum's Animal Crackers” and I could eat them by the box!

Great chilled pies to keep you cool on a hot summer's day, made with our amazing cookie dough

STRAWBERRY SUMMER PIE

Gluten free, wheat free, dairy free, egg free, nut free & Vegan

icecream-sandwiches

I have just spent a couple of fabulous weeks with family and friends in sweet subdued Virginia - now back to the buzz and excitement of London! While in the US I was inspired to get deliciously creative with our Angels & Cookies dough. Our allergen-free dough easily adapts, and following some great laughs experimenting in Mom's kitchen with my childhood buddy, Darlene, we whipped up some great summer pies we know you will love.

Angels & Cookies is delighted that our cookie dough works as a wonderful pie crust! It really is amazing.

My team and I have come up with a sensational summer recipe that you and yours will enjoy. Check out this Strawberry Summer Pie made with freshly picked strawberries from Williamsburg, a personal favourite of mine.

We love it, so will you.

Karen



INGREDIENTS

Pie Crust
1 tub of Angels & Cookies Chocolate Fudge Cookie Dough*

Strawberry Pie Filling
2 cups of fresh hulled strawberries to place on pie dough
1 cup of cut strawberries for the strawberry filling
1 teaspoon of lemon juice (optional)
1/4 cup unprocessed raw cane sugar
1/4 cup water
2 tablespoons cornstarch


TOOLS

Rolling pin
Parchment paper
Measuring spoons
Measuring cups
Mixing bowls
Aluminium pie pan
Cookie sheet
Small pan
Smiles throughout


METHOD

1. Preheat oven to 180° F

2. Place the contents of one tub of Angels & Cookies dough on parchment paper then place another piece of parchment paper on top of dough and roll to about 1/4-inch thickness.

3. Place aluminium pie pan on top of dough and fold sides of parchment paper over pie pan then flip pie pan so that dough lies on top and carefully remove parchment paper.

4. Crimp the pie dough

5. Chill the pie dough in the refrigerator for 10 minutes

6. Place a piece of parchment paper over the pie crust then add baking beans on top of parchment paper, making sure beans reach the sides of the pie crust. The beans serve as a weight so the dough does not inflate while baking in the oven

7. Place bean filled pie crust on a cookie sheet and put into oven and bake for 20 minutes

8. Cut 1 cup of strawberries and place into small pan. Whisk the cornstarch and sugar and add to freshly cut strawberries and toss. Allow strawberries to sit for 10 minutes and a juice will form.

9. Add 1/4 cup water to mixture and lemon juice. Place on stove top on medium heat and let mixture gently simmer. Simmer for 5 minutes and mash strawberries until mixture thickens and resembles more of a strawberry sauce, then take off of stove top

10. After pie crust has cooled brush a small amount of tapioca flour to your crust base so that the crust does not become soggy

11. Begin placing your prettiest strawberries on your pie crust

12. Add your warm strawberry filling making sure you fill in all of the crevices and cover all of the strawberries which are perishable

This pie is a complete gem and the combination of the chocolate fudge cookie dough crust and fresh summer strawberries is a dream come true! Add some freshly whipped coconut cream and Voila!!!!

We are delighted at Angels & Cookies to make such a great and versatile cookie dough.

* Our cookie dough can be used as a base pie crust for chilled pies only.

So let's talk about ancient superfoods and Angels & Cookies

Creating the perfect allergen-free cookie dough requires the right balance of gluten and grain free flours combined with other super foods. What we do is a little bit like alchemy, but the results are so rewarding when you nail it!

The ingredients we use have been around for a VERY long time, so when you enjoy our Chocolate Chip, Chocolate Fudge or Ginger & Spice cookie dough you know that every bite is good for you!

ABSOLUTLY AYURVEDIC
Ayurvedic Spices that have been used for more than 2500 years to improve digestive health. In our cookies we use cinnamon, an anti-inflammatory, anti-spasmodic and ingredient that activates digestion. Ginger we also love. It is anti-bacterial and is a circulatory stimulant like rosemary. Ginger is excellent for stomach problems and is anti-inflammatory, although heating and is useful for acid reflux and ulcers. Nutmeg dates back to the 1st century and we love its warm nutty taste.

BLACKSTRAP BRILLIANCE
When you remove the sugar from the sugar cane you get unsulphured Blackstrap molasses. Yum! This great ingredient is a rich source of iron and B vitamins and contains magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium, thiamine, riboflavin, niancin, patothenic acid, and choline. Molasses contains antioxidant compounds that prevent cell damage. What's not to like?!

CACAO
Revered by the Mayans, and many ancient South American cultures as the Food of the Gods, Cacao is in a league of it's own. Our Organic Fair trade Cacao and chocolate morsels are rich in antioxidants and produce endorphins, “feel great” brain chemicals, lowering insulin resistance and protecting the nervous system.

COCONUT
Made up of natural fatty acids, lactose free coconut milk lowers cholesterol, coconut improves heart health while containing manganese, copper, phosphorus, magnesium, iron, potassium and keeps blood vessels free from plaque build up. Delicious!

FABULOUS FLAXSEED
Freshly ground Organic Flaxseed, or Linseed, has been around for 6000 years. It is the richest source of plant Omega-3 fatty acids in the world and is anti-inflammatory. We love it! Good for healthy skin and hair, lowers Cholesterol, high in Anti-Oxidants, aids digestive health. The flaxseed we use in our Chocolate Chip and Ginger & Spice cookie dough is freshly ground with each batch to ensure maximum health benefit.

HIMALAYAN SALT
Himalayan Salt is believed by some to be the purest salt on the planet containing the exact 84 trace minerals and elements that can be located in the human body and is actually a salt that is healthy for you. We only use a pinch, but the pinch we do use is really good for you.

Ice cream sandwiches

icecream-sandwiches

Perfect all year round, but especially now and into the summer

Directions


CHOCOLATE FUDGE COOKIE DOUGH SANDWICHES (Any dough flavour can be substituted)

1. Line an 20 x20cm baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 20­cm strips) so they extend over the edges of the pan on all four sides; this will help to lift up and easily remove the frozen dough layers.

2. Scatter half of the raw chocolate cookie dough into the pan and use your hands to press it into an even layer.

3. Top with a second set of parchment strips that extend over each side same size as above.  Scatter the remaining dough over the top and press into an even layer.

4. Fold the overhanging parchment over the dough and freeze for at least an hour -can be frozen for several days in advance if it lasts that long.

5. Lift out the top layer of cookie dough using the parchment strips hanging over the edge. Then remove the second layer.

6. Spread softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.

7. Cover the pan with the parchment paper that is hanging over the edge and freeze for at least 2­3 hours. Mine only froze for like an hour before it got devoured! Take round biscuit cutters and cut. Eat right away or wrap up and freeze until desired.