Pecenie fibi

https://www.aspoonfulofsugar.net/wp/2004/11/imbb-10-phoebes-fabulous-oatmeal-raisin-cookies/

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PhoebeЃfs Fabulous Oatmeal-Raisin Cookies, from ЃgCooking With FriendsЃh

12 tablespoons (175g) unsalted butter, softened

3/4 cup (160g) firmly packed light brown sugar

2/3 cup (130g) white sugar

1 large egg

1 teaspoon vanilla extract

2 cups (170g) rolled oats

1 1/4 cup (160g) plain flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups (200g) raisins

Preheat oven to 375F / 190C / Gas Mark 5.

Cream butter and sugars together until light and fluffy. Add egg and vanilla extract- beat until well combined.

In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture until just combined. Stir in raisins.

Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2ЃЌ gap between each mound. [I used a dessert-spoon and made ovals rather than balls (quenelles, if we're being posh) as I heard that this caused the dough to spread less.]

Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.

Cinnamon Star Cookies

Cinnamon Star Cookies

Makes about 40.

3 egg whites

2 tablespoons lemon juice

350g icing sugar

100g mixed peel, chopped finely

300g ground almonds

1 tablespoon ground cinnamon

1 teaspoon lemon zest, from an unwaxed lemon preferably

Whisk the egg whites with the lemon juice and a pinch of salt. Gradually add all of the icing sugar until stiff peaks are formed. Divide the mixture: one-third of the meringue needs to be reserved for the topping. Place in separate bowl and cover tightly.

Stir the peel into the meringue. Add 250g of the ground almonds (reserve the rest), cinnamon and lemon zest. Mix well with a spatula. You may need to use your hands to incorporate everything. Cover bowl and chill for 45 minutes.

Knead dough a couple of times. Sprinkle the worksurface with a layer of the reserved ground almonds. Roll the dough out to a thickness of 1 / 2cm. Evenly spread the reserved meringue on top with a pallete knife. Leave for at least one hour and up to three. The meringue needs to form a crust.

Preheat oven to Gas Mark 4 / 180C.

Dip a 5cm star cutter into cold water to stop the meringue and paste sticking and cut out star shapes - as close together as possible to minimise waste.

Place the shapes on a parchment-lined baking sheet and bake for 8-10 minutes on the lowest shelf in the oven. The top should remain white and the base should be slightly brown. Leave to cool. Store in a biscuit tin for up to 4 weeks.

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