Angels & Cookies just wanted to say a Big Thank You to all of our wonderful customers for your continued support during this lockdown period. As always we send you lots of love and light and keep safe ❤️
Makes 12 -13 biscotti
The biscotti combinations are endless with our cookie dough flavours. You could add dried cranberries, sultanas, lemon or orange rind, almonds or hazelnuts ( if you don't have a nut allergy). Why not dip your biscotti in white chocolate or add some instant coffee granules diluted in a bit of vanilla extract to the melted chocolate to make Espresso Biscotti. You could even add a dash of chilli or cayenne and a bit of cinnamon to the melted chocolate and make Mexican Biscotti if you are daring!!!! For the adults not the kiddies of course! Have fun experimenting 😄
Preheat the oven to 150˚C
What you will need:
1 Tub of Fantastic Fudge Cookie Dough (350 grams)
2 teaspoons of coconut oil
100 grams (3.5 oz) of dark chocolate chips
50 grams of desiccated coconut
1 serrated knife to cut the biscotti
1 baking tray
1 piece of parchment paper
1 small or normal sized rolling pin
You can either use half of the cookie dough or the entire amount if you want more biscotti. Roll and shape the desired amount of cookie dough into a long snake shape and then lightly flatten it so that it measures 1-1.5"/3-4 cm in width and 10"/25cm in length like a log.
Place in the oven for about 30 minutes and the top should be slightly firm. Leave the oven on and let the log cool down for 20 minutes before cutting it into slices. Cut into the log with a serrated knife creating 1-1.5 cm biscotti slices.
Position the slices on a baking tray cut side down and return for a second bake in the oven. I line them around the edge of the baking tray so they don't fall on each other. Bake for 25 minutes longer until the biscotti are hard and crunchy. The longer you bake them the harder they will be. Now you are ready to melt your chocolate.
Melt your chocolate chips with your coconut oil, in a Bain Marie. Once melted let it cool 😎
Once the biscotti have cooled you can dip them in the melted chocolate and sprinkle lots of dessicated coconut on top and either leave to set on the parchment paper or chill in the fridge so they set faster.
Enjoy! To order just visit our shop.
With ❤️ from Angels & Cookies
Who doesn’t ❤️ Girl Scouts!!!🍀
It seems like it was just yesterday that I raced to our front door when that someone special showed up. That someone special was our neighbourhood Girl Scout. I would shout for my mom and ask her to buy whatever she was offering and not just one box, but several!! What an assortment of cookies they had!!! The Samoas and the Thin Mints were my favourite cookies. Anyone remember those or am I giving away my age 😂 What did I know? I was just a Brownie:) but boy did I look up to the Girl Scouts🌸
They were the Leaders of the World👋👍🏻⭐️🌸💖
Well the Thin Mint Girl Scout Cookie could not be easier with our Fantastic Fudge Cookie Dough!
What you will need:
One tub of Chilled Fantastic Fudge Cookie Dough
Parchment paper
Rolling pin
Mini Biscuit cookie cutter size 1.5 inches
Baking sheet
Bowl for dipping your cookies
Fork
FOR THE COATING
7 ounces of chocolate chips (we use Plamil’s FreeFrom chocolate chips- soya free)
1/2 teaspoon of coconut oil
Peppermint extract ( we used Edible Doterra peppermint essential oil, but recommend extract)
INSTRUCTIONS
Preheat your oven to 180
Step 1- Roll out your chilled Fantastic Fudge Cookie Dough and use your cookie cutter to cut round cookies about 1/4 inch thick. Chilled dough will hold the shape of your cookie better when cut and place apart on baking tray and bake.
In the meantime combine the chocolate chips and melt in a bain marie ( simmering water) with a teaspoon of coconut oil and some peppermint extract. It’s up to you how much peppermint flavour you want to add. Let the chocolate cool.
Step 2- You want to bake these cookies until the tops are somewhat firm because they should have a nice crunchy texture. Bake the cookies for 10 minutes. Once cooled dip them into your bowl of choice with your melted peppermint flavoured chocolate tapping the fork gently to remove excess chocolate and carefully place on to parchment paper. You can let the chocolate coating dry at room temperature but you will speed up the drying if your refrigerate then until they set.
🎃 Follow these simple steps to make some spooooky cookie dough! 🎃
First of all what we will be needing 🤗:
• Some of our ready made lovely cookie dough – Very Vanilla and Ginger & Spice work best! 😂😉
• A handful of chocolate chips 🍫
• Coconut oil 🥥
• Tooth picks
• Parchment paper
• A baking tray!
Once you’ve got all of that sorted here’s what your going to do next.. 😄
Step 1 🕷: Form your Giant Spider Cookie using 85 grams of our cookie dough. Roll into a ball and lightly flatten with palm of your 🤚. Get three chocolate chips (3 per cookie) and place them on top of your flattened cookie kind of in a triangle, then bake.
Now take a handful of chocolate chips, melt them with just a teaspoon of coconut oil, in a Bain Marie. Once melted let it cool a little 😎
Step 2 🕷🕷: Once cookies are baked and and slightly cooled and your chocolate chips melted, you should see three melted chips on the surface of the cookie. What you want to do now is grab the tooth pick and dip into the melted chocolate then carefully add on 🕷 legs to the three chips on your cookie 🍪
Step 3 🕷🕷🕷: And that’s all folks!! 🤗🤗 Hope you have a great Halloween!! And please do tell us if you tried this out! We love to hear from you guys 💖😊
1. Firstly for some leafy fun!! It can just be some time off work with the kids, maybe with a loved one, or a friend, try out our small guide on how to make some yummy autumn leaf cookie treats!!❤️🍪 (Now onto the actual guide 😂) Gather a bunch of leaves from a nearby park, or if you’re lucky to have a garden then just pick them from there! You’ll also need some parchment paper for this activity!! Trace your leaves on parchment paper to make your template (it’s alright if they aren’t perfect, everyone likes a wonky cookie once in a while 😉😊)
2. It’s a good activity (mostly for the cookie gobbling at the end) but it also may help you and your little ones to get out in nature! And explore a little bit, you know, with all the distractions and electronics our kids are around today, we find ourselves being withdrawn from nature, and most importantly what keeps us alive, air!!!
3. Alright, alright I really need to get on with the instructions now 😏😂 so anyhow, next you’re going to cut out the outline you have created with your leaf/leaves 🍁 ✂️
4. After that’s done you want to roll your angels & cookies cookie dough (today we were using Very Vanilla as you can probably tell in the pic 😋)
5. Then, you want to place your parchment paper leaf cutouts on your dough, yum yum!!! 🍪😄
6. Now, using a plastic knife you carefully cut out the border of the parchment leaf on the paper 👍🏻⭐️
7. And there you have it!!! Ready to go straight in the oven and bake!! Your autumn cookie treats!! Hope you enjoy them and have an awesome autumn 🍂💖😘!!
Without wanting to sound repetitive, we just wanted to announce again for the umpteenth time for those of you who don't already know… because we are sooooo excited... that WE WON THE TOP 14 ALLERGEN FREE BRONZE AWARD from the FREEFROM FOOD AWARDS 2018!!!!!!
We are delighted as we only entered one of our cookie dough flavours, everyone's universal favourite of course, our Chunky Chocolate Chip and we won!
We will be launching our VERY VANILLA Cookie Dough soon for Madagascar Vanilla lovers. We make the most adorable and delicious raspberry thumb print cookies with our Very Vanilla dough and soon you will be able to get hold of our mini bite size cookies that are just the right size.
Seriously, a huge thank you to you all who have supported Angels & Cookies from the get go and who love what we are doing. It makes us smile to know that our cookie dough makes you happy.
Be that light that shines
With gratitude,
Karen
Run Run As Fast As You Can You Can't Catch Me I'm the Gingerbread Girl!
This gingerbread girl recipe not only tastes DELICIOUS but is great if you’re baking for loved ones who suffer from allergies, or are trying to avoid specific ingredients. As always, our creations are 14-allergen free, and we think our gingerbread girl makes the perfect Christmas treat!
Preheat oven to 180 gas mark 4
1. Place a mound of our Ginger & Spice Cookie Dough on a piece of unbleached parchment paper
2.Roll to 0.5-1 cm in thickness (the thinner the dough, the crunchier the Gingerbread cookie)
3. Use a classic gingerbread man cookie
cutter and when cutting the dough do not press the cutter down on the face, but
gently lift the cutter so that it only outlines the face while cutting the rest
of the body. Remove the scraps of dough and without removing the cookie place
the cookie and parchment paper directly on to the cookie sheet.
4. With a toothpick draw the hairstyle of
your choice along the outline of the face having fun and making swirls,
hairstyles and whatever your heart desires!
5. Take a straw and push gently through the
surface of the dough to make two eyes, but not all the way through or you will
end up with two holes! Create buttons with the end of the straw. Continue to
draw the eyebrows and mouth with a toothpick.
6. For colour, we diluted some freeze-dried
strawberry powder in water for the blush and added two dots of vegetable
charcoal for the eyes.
You can really go crazy and and add as many
decorations to your very own gingerbread gal with our Vegan Faux Royal Icing
Recipe.
And if you do try our recipe, we’d love to
see your gingerbread girl pictures so please tweet them us @angelsncookies!
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
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...
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!
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.
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
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.
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.
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.
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!
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.
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.
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.
