A MOORISH COOKIE RECIPE THAT’LL LEAVE YOUR FRIENDS BEGGING FOR MORE

Cat's tonuge successFor last-minute sweet treats when friends drop by, the humble cookie is one of the easiest, most reliable and convenient  baked goods to keep in your repertoire of solo mum stardom.

They’re quick to make, recipes are easy to remember and you’re likely to always have the ingredients in your fridge and pantry staples.  You can even keep a roll of dough in your freezer ready to pop on an oven tray just minutes before your friends arrive so they’re greeted with warm, doughy goodness along with their cup of freshly brewed coffee.

Cookies in my house usually last a few days, sometimes even a week, but these ‘Cat’s Tongues’ are always gone in less than a day. They may not look that earth shattering, but they are one of the most moorish baked goods you’ll ever try.

Ingredients
110g butter
110g caster sugar
110g plain flour
3 egg whites
1/2 tsp vanilla essence

Method
1. Pre-heat your oven to 150 degrees Celsius and line a baking tray with baking paper or a silicone baking mat (this mixture makes enough for two trays, but I prefer to bake twice on one tray so I know they’ll turn out perfectly).

2. Cream butter and sugar until pale and smooth.

3. Beat in egg whites, one at a time.

4. Then add the vanilla.

5. Gradually stir in the flour until just combined.

6. Pipe your mixture onto the trays in strips as pictured below. If you don’t have a piping bag, use a sandwich bag and snip off a corner to pipe.

7. Bake for about 10 minutes or until the edges of the biscuit start to go dark golden (these are the yummy crispy bits!).

8. Leave the biscuits on the tray to set for a few minutes before transferring to a cooling rack or they will smoosh everywhere and then you will have to mop your floor. Trust me on this.

Pipe cookie dough onto a lined tray. If you don’t have a piping bag, use a sandwich bag and snip off one corner to pipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHOC CAT'S TONGUES

You can even go a little crazy and make them chocolate coated… Mmm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NAOMI GORA_LIFT CONTRIBUTORAbout the author
Naomi is the editor of Lift Magazine and single mum to 19 month old Jim. For the last 12 months she’s documented her journey of single motherhood in her award winning daily blog ‘365 Days, a Diary of a Newly Single Mum’. When she’s not experimenting with new cookie recipes or planning her next trekking, climbing or snowboarding adventure, you can find her at her desk in the picturesque city of Hobart, Tasmania, Australia, weaving together solo mum stories… whether it be handy tips, triumphs, tragedies, exotic tales of travel or other tidbits to publish here. And before you ask, no, she doesn’t mind the freezing cold Tasmanian winters and yes, she had her second head removed years ago in an unfortunate accident involving a curtain rod and a drunk moose (and no, she’s not interested in hearing from anyone who doesn’t believe that drunk mooses exist in Tasmania… or those who may suppose that ‘mooses’ is not really a word).

 

2 Comments on A MOORISH COOKIE RECIPE THAT’LL LEAVE YOUR FRIENDS BEGGING FOR MORE

  1. Aine
    June 27, 2014 at 11:02 am (3 years ago)

    Yum – since it’s got cold I’ve been baking more – def keen to try these this weekend. What do you do with the leftover yolks when you separate the eggs?

    Reply
    • naomi@liftmagazine.com.au
      June 28, 2014 at 5:16 am (3 years ago)

      Awesome 🙂 Let us know what you think. I usually freeze my egg yolks in an ice cube tray, then use them up by throwing one or two into regular scrambled eggs or omelettes for a quick dinner. They keep in the freezer for about three months.

      Reply

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