Chocolate Chip Cookie Dough Cheesecake (ya that’s right)

28 Dec

I will eat anything containing the words peanut butter, chocolate, cookie dough, or cheesecake. And when I came upon this recipe (on my newest procrastination tool, Pinterest), I couldn’t believe that so many of my favourite things (75% of them in fact) could be found in one dessert. Now although I am slightly disappointed that I didn’t come up with this myself, I thank those brave culinary artists for challenging both social norms and their creative limits to come up with this amazing dessert. And with that beautiful intro, I’d like to present to you chocolate chip cookie dough….. CHEESECAKE (ya that’s right)

I made this cheesecake to celebrate being done my fall term exams. As none of my friends were done as early as I was, I decided to stay in, bake a cheesecake, and drink glass(es) of my favourite cab sauv. This cheesecake was everything I wanted it to be. I ended up combining a couple of cookie dough cheesecake recipes, as I wanted the most cookie dough action possible. Some recipes seemed to have cookie dough in the crust only, while others only had cookie dough in the filling. I, of course, decided to do both! I did cheat, however, by using premade cookie dough. I know, I know, it’s unforgivable, but I was also making a double batch of biscotti to hand out at the soup kitchen and was seriously sleep deprived from weeks of studying.

This recipe called for sweetened condensed milk in the filling, something I’d never used before in a cheesecake, but it added a wonderful sweetness to the cake I think

Chocolate Chip Cookie Dough Cheesecake

From a Nut in a Nutshell

Crust
2 16-oz package refrigerated chocolate chip cookie dough
1 cup graham cracker crumbs
2 Tbsp sugar
3 Tbsp butter, melted
1 Tbsp unsweetened cocoa

Filling
3 (8-oz) packages cream cheese
1 14-oz) can sweetened condensed milk
3 eggs
2 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
1 tsp all-purpose flour

Directions

1. Preheat oven to 350 degrees. Press 1 tube of cookie dough into the bottom of a 9 inch spring form pan; bake for ten minutes.

2. While the cookie portion is baking, mix graham cracker crumbs, sugar, butter and cocoa. Remove cookie from the oven and press the graham cracker mix into it, making sure that it is evenly covered. Then put it in the freezer while you prepare the filling, and reduce the oven temperature to 300 degrees.

3. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs; beat on medium speed until smooth.

4. Toss 1/3 of the miniature chocolate chips with 1 tsp flour to coat. (Prevents them from sinking to the bottom of the cheesecake). Mix into cream cheese mixture. Pour into prepared crust.

5. Drop spoonfuls of dough into the mixture. You may not need to use the entire second tube, it’s up to you to decide how cookie doughy you want the cheesecake to be.  Sprinkle top with remaining chocolate chips.

6. Bake at 300 degrees for 1 hour. Turn off oven (do not open oven door) and leave the cheesecake in the oven to cool for another hour.

7. Remove from oven and cool completely. Once cooled, refrigerate before removing sides of pan. Keep refrigerated until serving. Garnish as desired.

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Candy Cane Red Velvet Trifle

28 Dec

Nothing excites me more than walking into an LCBO and seeing a new issue of Food and Drink. And though that sounds quite pathetic, it is the unfortunate truth. So upon walking into the LCBO last month and seeing a shiny pile of mags with delicious red velvet trifle on the cover, I immediately knew what my next baking expedition would be.

I decided our Sunday night house dinner would be the perfect opportunity to showcase this red velvet showstopper, especially since my housemate Lochana regularly fantasizes about red velvet chocolate :P. I was initially intimidated by the 2 icings I would have to make in addition to the layers of cake, but it was well worth it. The peppermint cream went beautifully with the white chocolate cream cheese icing. In fact, I was very impressed with this recipe overall. This is only the second time I have actually attempted a recipe from Food and Drink. My first attempt, a sweet potato gnocchi dish, was quite difficult and time-consuming, and produced a tough, flavourless pasta.

From experience, I have found that many recipes produce WAYYYYY too much icing, so this time around, I only made half of the required icing. I also wanted to make more of a layered cake and less of a trifle. By halving the recipe, we had just the right amount of icing, I can’t imagine what a full batch of icing would’ve looked like :S.

Note 1: Don’t make the same mistake I made, refrigerate this baby after serving. I nearly cried having to throw half this cake out when it was left out overnight and started growing a layer of blue mold (Sam didn’t notice and almost devoured a mouthful).

Note 2: Loblaws doesn’t stock candy canes in mid-November, head straight for your nearest dollar store if you’re looking for out-of-season Christmas candy.

Sadly I don’t have any pictures of the finished product, but you know, it looked pretty much identical to the one on the cover of Food and Drink…. Next issue comes out January 11!

My version looked pretty much the same....

Candy Cane Red Velvet Trifle

From Food and Drink Holiday 2011. As mentioned above, I made only half the suggested amount of icing. This recipe displays the original amounts.

Cake
2 cups (500 mL) all-purpose flour, spooned in and leveled off
2 tbsp (30 mL) Dutch process unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
½ cup (125 mL) unsalted butter, softened
1½ cups (375 mL) sugar
2 large eggs
2 tbsp (30 mL) red food colouring
1 tsp (5 mL) vanilla
1 cup (250 mL) buttermilk
1 tsp (5 mL) baking soda
1 tsp (5 mL) apple cider vinegar

Cream Cheese & White Chocolate Ganache
1 cup (250 mL) whipping cream
6 oz (175 g) white chocolate, finely chopped
1 cup (250 mL) deli-style cream cheese

Peppermint Cream
2 cups (500 mL) whipping cream
¼ cup (60 mL) sugar
⅛ tsp (0.5 mL) peppermint oil (or peppermint extract)

Garnish
2 tbsp (30 mL) crushed candy cane

1. Preheat oven to 325°F (160°C).

2. Butter a 9 x 13-inch (23 x 33-cm) pan and line the bottom with parchment paper.

3. Sift together flour, cocoa powder, baking powder and salt. Reserve.

4. Beat butter and sugar together with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl between additions. Add food colouring and vanilla and beat until uniform.

5. Add a third of the flour mixture to the batter, beating until combined. Add half of the buttermilk. Repeat, adding alternating ingredients until all the fl our mixture and buttermilk have been incorporated.

6. Combine baking soda and vinegar in a small bowl, and stir until it foams. Add to batter and mix just until fully incorporated. Scrape batter into prepared pan and bake for 45 minutes or until a cake tester comes out clean. Cool for 10 minutes and then turn out on a rack, remove parchment paper and cool fully. Reserve.

7. To make ganache, bring cream just to a boil on medium heat. Remove from heat, add white chocolate and let stand, stirring occasionally, until white chocolate is melted and mixture is combined.

8. Place cream cheese in a bowl and whisk in white chocolate mixture a little at a time until fully combined. Place in the refrigerator for 30 minutes or until ganache is cold and slightly thickened.

9. To make peppermint cream, beat cream with sugar and peppermint oil until it holds soft peaks. Reserve.

10. To assemble, cut cake into 1-inch (2.5-cm) cubes with a serrated knife. Spoon about ⅓ cup (80 mL) of ganache into the bottom of a large glass trifle dish or decorative bowl. Place half of cubed cake into dish fitting them tightly to make a single layer. Spoon about 1 cup of ganache over cake to make an even layer. Dollop on a little less than half of the peppermint cream, and repeat layers, ending with peppermint cream. Sprinkle trifle with crushed candy canes just before serving.

Serves 8 to 10

Oreo-Stuffed Chocolate Chip Cookies

27 Dec

I was super super excited to make these cookies after stumbling upon the recipe on one of my favourite baking blogs, In Katrina’s Kitchen. These cookies did not disappoint, my housemates, bf, and soup kitchen committee were all huge fans.  They were much larger than I thought they’d be (as you can see from the pictures), but I suppose that’s what happens when you stuff an oreo inside a chocolate chip cookie :), and it’s a sacrifice I’m willing to make….

Although the notion of putting an oreo inside a chocolate chip cookie was impressing enough, I was pleasantly surprised with the cookie dough itself, it was definitely lickin’ the bowl worthy. I will have to try using this recipe again to make normal cookies, or perhaps every cookie I make from now on should contain an oreo. I don’t think Sam would mind at all :p

The recipe comes from In Katrina’s Kitchen, who in-turn got it from Picky Palate.

2 sticks softened butter (1 cup)

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff :)

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies :)

Biscotti

27 Dec

Biscotti

Merry Christmas y’all! Now that I’ve awoken from my chocolate/turkey/lasagne/nuts and bolts coma, I can tell you all about the Christmas baking I’ve been up to.

Thought I’d start with biscotti, which I’d like to think is the most universally loved cookie I’ve even made. I believe I’ve made biscotti 3 times in the last month, for friends, to give away at the soup kitchen, and as I gift for Sam’s aunt and uncle. Sam’s family across the pond will also be enjoying biscotti this Christmas, as his mother Clare requested the recipe to make these cookies herself. I haven’t strayed far from the recipe, which we procured from our neighbour years ago, but I think I may try adding dried fruit and nuts in the future to compliment the almond flavour of the cookies.

Biscotti

Flour Mixture:

2 cups flour

2 tsp baking powder

¾ cup almond slivers plus some additional for sprinkling on top

2 tsp vanilla

2 tsp almond extract

Egg mixture:

2 eggs

¾ cup white sugar

½ cup melted butter

1 additional egg white to brush dough before putting in the oven.

Stir flour mixture into egg mixture. Transfer to lightly floured surface, forming into a smooth ball. Divide in half and roll each into a 12 inch log. Transfer to an ungreased cookie sheet (pat down). Brush tops with egg white and press almond slivers on top of logs.  Bake at 350 F for 20 min. Remove from oven and let cool 10 min.

Transfer to cutting board and cut diagonally. Place on cookie sheet and bake for 20 min more.

Note: If dough seems too wet, add more flour until it is no longer sticky when you roll it.

C’est L’Halloween

3 Nov

It’s the Halloween edition of lickin the bowl! Sorry for not posting in so long. Now that med school applications and midterms are done, however, I vow to bake, blog, and lick the bowl more often!

My blog has alsobeen  inactive lately, as there’s been a bit of a baking ban in my house leading up to science formal this weekend. It’s been painful, I must admit, but I was given a free pass this past Halloween weekend (I may have snuck in some secret baking in the past month, but I got rid of all the evidence….by “forcing” Sam to eat them all)

I made these Jack-o-Lantern cookies (after stumbling upon the recipe on FoodNetwork.ca) this time last year and they were a huge hit. Not only are they super cute, they’re also super tasty (could have something to do with all the sugar and butter…) My only warning with these cookies is that they require a fairly big time commitment.  Letting the dough chill, rolling it out, cutting out each individual pumpkin, icing, and decorating them took quite some time (and I may have been feeling somewhat ill/tired from Halloween celebrations). Needless to say, give yourself some time, I spread it out over two days.

Celebrating Halloween this year. Those wolf fingers are not good for lickin' the bowl!

Warning: These puppies are INSANELY sweet! Avoid licking the bowl. Trust me…..

Preparation time: 40 minutes
Cooking time: 12 minutes
Yield: 14

Ingredients

Jack O’Lantern Cookies

  • 2 3/4 cups all-purpose flour (plus more for dusting board)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3/4 cup packed light brown or yellow sugar
  • 3/4 cup white sugar
  • 1 unit egg
  • 1/4 teaspoon vanilla
  • unit soft black licorice candies for decoration (pulled-apart Licorice All-Sorts work well)
  • unit soft green candies for decoration (optional)

Pumpkin Patch Cookie Icing

  • 3 cups icing sugar
  • 3 tablespoons milk
  • 1 tablespoon lemon juice
  • unit red and yellow food colouring

Directions

Jack O’Lantern Cookies

  1. Preheat oven to 375 F. Line baking sheets with parchment paper. Mix flour, baking soda and salt (tip for measuring flour: stir flour, spoon into measuring cup, then level). Set aside.

    Mixing the dry ingredients.

    The wet ingredients. Those beaters are just waiting to be licked....

  2. Switch to working in flour mixture with hands when dough gets too stiff to beat. Knead into smooth dough. Form into disk, wrap in plastic, chill 15 minutes.

    Start mixing dough by hand when it begins looking like this.

  3. Cut out simple 3-inch pumpkin shape with stem from light cardboard to use as template or use a store-bought pumpkin cookie-cutter. Divide chilled dough into two pieces. Dust board and rolling pin with flour. Roll dough to 1/4-inch thickness. Trace pumpkin template with small sharp knife.
  4. Re-roll dough scraps as required. Cut out 14 pumpkin shapes. Place at least 1 inch apart on baking sheets. The cookies will spread. Bake on middle rack of oven 12 minutes, or until golden.

    Cookies are out of the oven and ready to be iced.

  5. After cookies are removed from oven but still warm, use a 1-inch cookie cutter (shape like a leaf, “O” or crescent) to cut opening for mouth of jack o-lantern. Cool cookies before decorating with Pumpkin Patch Cookie Icing (see recipe below). Spread icing over each cookie.
  6. While icing is wet, stick on black candies for eyes and nose and green candies as stem (you may want to cut the soft candies into shapes first), if using. Icing will harden.

    Aren't they cute?

Pumpkin Patch Cookie Icing

  1. Sift icing sugar into bowl. Mix in milk and lemon juice until smooth, adjust thickness by adding spoons of icing sugar if too thin or drops milk if too thick. Stir in drops of red and yellow food colouring until bright orange colour is achieved.

A Few Notes:

  • I made my own pumpkin stencils out of cardboard from a Kleenex box  (I have yet to find a pumpkin-shaped cookie cutter, this would definitely cut down on prep time). I also didn’t cut out the mouths because I thought it would be too tedious and I think they look fine without them.
  • For the pumpkin stems, I used spearmint chewy candies ($1 at the Dollar store, BARGAIN!)
  • The recipe says it makes 14 3-inch cookies, but I like making them a bit smaller. Because of their sweetness, a huge cookie isn’t really required

    Ready to be eaten

     BONUS:

    My housemate Katrina made some delicious pumpkin cupcakes with cream cheese frosting. She got the cupcake liners and Halloween toothpicks from her mom, aren’t they adorable?

    Pumpkin cupcakes with cream cheese frosting

Macaron Part 1

1 Sep
Now for my highly-anticipated post (at least I like to think it’s highly-anticipated) about the disaster that was our first attempt at making macaron. Sam and I attempted these together, as I was too afraid to go at it alone. We decided to make chai-flavoured macaron with pistachio or salted caramel filling.

All ready to go with our macaron ingredients after a trip to Bulk Barn

Right after I burnt my finger. The "beginning of the end" for my first foray into french pastry.

 

The first mistake we made was making the egg white mixture first, for by the time the almond flour mixture was ready, our fluffy egg whites had largely deflated (rebeating egg whites was not a success). So our batter wasn’t the “lava-like” consistency all the macaron experts rave about. Needless to say, our batter didn’t quite rise the way we would’ve liked….. We also ran into huge problems getting the macaron off the baking paper, it took us a good hour to peel the paper off each macaron, causing our macaron to get crushed and break apart. I’m thinking it’s because we didn’t bake them for long enough, and I will definitely make this modification next time. This process was made all the more difficult by my baking injury:

While the macaron were baking, we had started making our fillings. The pistachio filling Sam made was actually quite a success, although it was a bit runny. My salted caramel would’ve been fine (although it was quite runny because I didn’t have a candy thermometer) if I hadn’t dipped my finger into boiling sugar and butter to have a taste (sometimes my bowl licking is not led by good judgement…). Needless to say, my finger was burnt to poop and I spent the next three or four hours icing it, and let me tell you, peeling wax paper off delicate cookies is IMPOSSIBLE with one hand.

So after 4 hours of disasters we were left with one good filling, some caramel sauce that could only be used for ice cream sundaes, and some crushed meringue cookies. But hey, they actually tasted really good! Hopefully after some adjustments, these babies will taste good, and look pretty too! Oh, and the batter didn’t taste half bad either.

As you can imagine, Sam and I ordered in that night.

Spiced Chai Latte and Salted Caramel Macarons (01) by MeetaK

This is what the macaron were supposed to look like!

And this is what ours ended up looking like... Spot the differences, it's like a game!

We got the recipe for Spiced Chai Latte and Salted Caramel Macarons from What’s for Lunch Honey? We weren’t able to find the chai powder, so instead made a mixture of equal parts cinnamon, cardamom, ginger and nutmeg.

Spiced Chai Latte and Salted Caramel Macarons

Ingredients

For the macaron shells Adapted from Ottolenghi – The Cookbook

110g icing sugar

60g almonds, very finely ground

60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop

40g castor sugar  12g spiced chai powder*, see note

For the salted caramel 

200g sugar

300 ml whipping cream

140g + 30g salted butter

Directions

For the macaron shells

1. Prepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around.

2. In a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.

3. In a food processor pulse together icing sugar and almonds until the nuts are finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.

4. Place the dry ingredients into a bowl and add the spiced chai powder. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in my macaron tips section. Fold a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.

Piping macaron mixture onto wax paper. Next time, will try parchment paper (didnt know there was a difference until now) to avoid soul-killing macaron sticking 😦

5. Fill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 30.

6. In the meantime preheat the the oven to 170 degrees C (see verdict below). When the macarons are ready bake the shells for 12 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.

* Note: If you are unable to find a spiced chai powder mix why not make your own. You’ll find a great recipe here.

In the oven they actually don’t look too bad.

 

 

 

 

 

 

 

 

For the salted caramel

1. In a saucepan, melt sugar carefully without stirring and only swirling the pan occasionally. Allow the sugar to turn a gorgeous dark amber color. Remove from heat.

2. Add 30g butter, then pour the cream. At this stage the mixture will bubble, spit and spatter furiously so take care. It will seize up and harden but place the saucepan back on the heat and cook until the mixture turns fluid again.

3. Cook the mixture until it reaches approx. 110 degrees C on a candy thermometer.

4. Transfer the salted caramel into a bowl and allow to cool. To avoid a skin developing on the top, cover with plastic wrap.

5. With an electric whisk, beat the remaining butter for approx. 10 minutes. Add the caramel in two additions, beating to incorporate it into the butter.

6. Store in air-tight jars if not using straight away.

Salted caramel. Sugar and butter is all you need

Assembling the macarons  Using two spoons or a piping bag place/pipe small dollops of the salted caramel filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.

 

 

The pistachio filling came from a Martha Stewart recipe. We just added some ground pistachio to the buttercream. It needed to be refridgerated overnight before it was the right consistency for macaron filling.

My housemate Lochana helping out with the pistachio filling. You need a small army to make macaron it seems!

Pistachio Buttercream

Ingredients

4 large egg whites

1 1/4 cups sugar

1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons

2 1/2 teaspoons pure vanilla extract

Directions

  1. Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160  degrees..
  2. Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
  3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.
Pistachio butterbream. One of the only successes this time around..

Next time on Lickin the Bowl, I’ll be sharing Macaron Part 1.5 as Sam faces macaron solo, experiencing marginally more success!

Token “Lickin'” pic

Snickerdoodles

16 Aug

Lickin' The Bowl!

Welcome to my second foray into blogdom! (My first being a travel blog about my exchange in Australia). Those that know me probably know that I am a bit of a baking fiend, and have probably tasted my baking at one point.  My love for baking stems from my even greater love of raw batter and dough. Let’s just say, sometimes I bake so that I can lick the bowl. I believe this is a good strategy though, for if the batter tastes good, you’re guaranteed to have a delicious end-product.

Thus far, my baking experiences have been a bit vanilla, meaning I haven’t strayed far from your basic cookies, muffins, and cakes. Now, I want to spice things up and start baking some of the more delicate and stunning pastries and baked goods I’ve been seeing on other food blogs. I will be the primary baking artiste, and my bf Sam has agreed to be my photographer/taste tester/medic (this role has already been required)/motivational coach when disaster strikes.

First challenge I set myself was the French macaron, not to be confused with macaroons (didn’t know there was a difference until last week, but macaroons are coconut cookies, while macaron are those colourful almond-based pastries you see in French cafes).I’ll describe this experience later on (believe me, it requires its own post), but let’s just say that macaron-making may become a series on this blog, seeing as the first attempt was a 4-hour disaster…

Instead of starting off in the unmarked territory that is macaron baking, I decided to bake something that I can actually make, the reasoning being that there might as well be some pretty pictures of food on this site…. So for my post, I made Sam’s fav Snickerdoodles. I have a funny story about the first time I baked these with him. The dough was finished and I’d rolled them into (rather large) balls and set them on the baking sheet. I turned my back for literally one second, looked back and one of the balls of dough was missing. I looked up at Sam and he was frozen in place and had the most ridiculous look on his face as he tried to hide the fact that he had an entire ball of dough in his mouth. I’ve made these many times since and have never had any real disasters with them, and this time was no different. I love this soft cookie covered in cinnamony sugar, these babies are best served straight out of the oven.

Dough balls covered in cinnamon sugar (yes, Sam eats an entire ball in one bite)

Now I’m not too too sure where I got this recipe, my family’s been using it for several years. My sister seems to think we may have gotten it from Chef Michael Smith on an episode of Chef at Home. Either way, here it is:

Snickerdoodles Recipe

-1 cup butter (soft)
-1  and 1 half cup white sugar
-2 eggs
-1 tbsp vanilla
-1 tbsp corn syrup ( I often use golden syrup)
-3 cups flour
– 1 tsp baking powder
-1/4 tsp salt

-plus an additional 1/4 cup white sugar and 2 tbsp of cinnamon for coating

Preheat oven to 350 F. Make sure that you cnmbine the dry (flour, baking powder, salt)  and wet (everything else) ingredients separately and then mix together. Its not a very wet batter so you may have to use your hands to stir in dry ingredients. Form the dough into balls and roll in a mixture of white sugar and cinnamon. Flatten dough balls with the back of a cold spoon. Bake for 12-15 min. Makes 36ish cookies depending on size.