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British Sugar Cookie Recipe - Yahoo Recipe Search
Food52Flush with wine-drenched raisins, prunes, and currants, this Black Cake Cookie is a rich, chewy cookie perfectly in sync with the Christmas season. When looking for something to mark a special occasion, people across the British West Indies turn to black cake as a traditional staple. The key ingredient is burnt sugar browning, a Caribbean necessity used across savory applications like braised oxtail and brown stew chicken, as well as sweet uses in things like Easter buns. Typically baked in butter cookie tins, black cake is shared between family and friends, each swapping a unique family recipe. The addition of a generous amount of alcohol preserves the cake, which is often reserved from a wedding until the newlyweds' first anniversary. It's also enjoyed with hot tea during the Christmas holiday and well beyond the New Year, and gets brought out to wow special house guests. This recipe turns the dense, pudding-like cake into a crispy-edged cookie with a chewy pool in the center and delightful hints of nutmeg and cinnamon. It’s a great bite to be enjoyed with hot chocolate, eggnog, or tea. Going lighter on the wine and rum makes the cookie more easily accessible and much easier to devour one after the other, as you’ll want to do. Note: If burnt sugar browning is not used, the cookies will lose their namesake coloring but won’t lose out on flavor. Do not substitute with Gravy Master or Kitchen Bouquet browning or others without first checking the ingredients, as they often contain savory elements like garlic powder. I recommend the Grace or Blue Mountain Country brands.EpicuriousHomemade brown sugar caramel, sliced bananas, and whipped cream top a cookie crust in this easy banoffee pie recipe. Learn how to make this British classic.Food.comNanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.Food.comA recipe I found at All British Food.com and am posting for ZWT6. These crisp, crunchy biscuits melt in the mouth—hence their name. A freshly baked batch will soon disappear.Taste of HomeThrough all the years I've been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious! —Marion Kearley, Ladner, British ColumbiaFood52This is a dessert that I discovered when I was researching for my cookbook, The London Cookbook. This is an Italian riff on the British classic that I happen to love quite as much as the original strawberry classic. It’s based on a version I had at Locanda Locatelli, a truly spectacular Italian restaurant in London. If the name Locatelli sounds familiar, it’s because the chef, Giorgio Locatelli is the author of Made in Italy, the comprehensive tome on Italian cooking. Eton Mess is a delicious improvisation of broken up meringue, berries, and whipped cream. Giorgio omits the berries and opts instead for a homemade Amalfi lemon curd and sorbet. At Locanda Locatelli, he includes a foam and cookies and makes his sorbet from scratch. I find the foam and cookies an unnecessary distraction, and I tend to buy the lemon sorbet. My latest obsession, however, is Jeni’s Lemon Buttermilk Frozen Yogurt (https://shop.jenis.com/frozen-yogurts/lemon-buttermilk-frozen-yogurt-pint/), which gives just the right creamy tanginess here. The lemon curd is from another recipe in my book and comes thanks to the restaurant DuckSoup. Having tried it once, it is now the only lemon curd I make. If you love lemon curd as much as I do—it’s terrific on scones, toast, English muffins and eaten directly from the jar—double the recipe. It will keep in the fridge for a few days or even longer if you use a sterile canning jar. Mess is meant to be as random, as its meaning suggests. If you don’t have sorbet, skip it. If you prefer a different ratio of cream to curd, do it your way. If you like your meringues chewier, cut their baking time. This recipe is meant to be broken.Food.comMy daughter's boyfriend had to make these cookies for a high school history class. They seemed pretty simple to make and while they are a bit plain, they have a good flavor. Here is the description that is typed on the recipe: On Oct. 25, 1774, 51 ladies of Edmenton, NC met in the home of Elizabeth King to express their indignation over the British tax on tea. They resolved at the tea party: "We the Ladies of Edenton do hereby solemnly engage not to conform to the pernicious practice of drinking tea." At this gathering, cookies, made according to this recipe, were served. Yield will depend on the size of cookie you make. Cook time is based on total time it took to bake all the batches and does not include the time it takes to chill the dough.Food52Bread products seem to be the major food item that get lost in translation between Britain and America. It was a matter of great confusion when I first arrived here, mainly due to the fact we use the same words for totally different products. Muffins in America are basically sweet, giant cup cakes, in Britain they are savory, chewy and toasted. Biscuits in Britain are what American's would call cookies, and in America, biscuits are what Brits would consider scones ..... Which brings me to today's recipe. These are British style scones, with the same fluffy, slightly flaky consistency of an American biscuit. American style scones are much drier, more dense and triangular shaped. Confused yet?? But nevermind the confusion, these scones / biscuits (whatever you want to call them) are lovely and also very healthy, I used fat free yogurt and organic agave syrup instead of sugar (it's less processed and has a lower glycemic index). I also used wholemeal flour, and the result was suprisingly light and fluffy, but still bread-like, which I like. If you want more light and fluff you could try using wholemeal pastry flour, or a mixture of plain and wholemeal floursFood NetworkOriginating in the UK, brandy snaps are delicately thin wafer cookies with a signature lacy texture. When rolled and filled with whipped cream, they are the ultimate sweet treat. While the brandy snap is shatteringly crisp, the whipped cream is soft and fluffy and offsets the sugary cookie perfectly. Despite their name, brandy snaps traditionally do not contain any brandy, though we’ve added a small amount to the whipped cream as a tasty option for adults. Commonly used in British baking recipes, golden syrup is available in some supermarkets and can be found online.
