The Cookie Box

08/09/2021

Hey Guys, I hope you are all well.
Unfortunately no yummy bakes to post about today, but a cause really close to my heart.
At the end of the month I will be running the Ealing Half Marathon to raise money for Brain Tumour Research.
Please support us x
https://www.justgiving.com/fundraising/fight4hope

Help Shahana khundmir raise money to support Brain Tumour Research

29/06/2021

A slice of what's on offer

29/06/2021

I'm selling The Cookie Box. If you're interested in starting your own business please get in touch.
It would include the website address www.thecookiebox.com and all equipment including over 100 cutters, air drying equipment, stencils and packing equipment.

I'm also happy to sell batches of cutters should I not be able to find a buyer for the lot as a whole.

29/06/2021

The Cookie Box
Is for Sale !
Get in touch if you're interested in starting your own venture

25/07/2020

Sorry its taken so long, but here's the ultimate brownie recipe with a few tweeks.
You can really experiment with what you want to add to it, have a search and see what other people have tried or just experiment!

They also travel well by post and make lovely gifts. You just need a sturdy box and bake in a disposable foil tray for no movement.

Enjoy!

185g butter
165g dark chocolate

275g caster sugar
3 large eggs
100g plain flour
25g cocoa powder
Good pinch of salt

Melt the butter and chocolate in glass bowl over boiling water - once melted mix together

Beat eggs and sugar to combine
Sift in flour, cocoa powder and salt and mix
Add melted butter and chocolate and mix

Line a 20cm sq tin with baking paper, scrunch it first, makes it easier

Add half of the mixture to tin .. then add the fun stuff .. oreo(9)
Milk choc (100g) .. salted caramel, or just experiment.
Then add the rest of the mixture

Bake at 180 degrees electric for 32 / 35 minutes
You'll know its done because the top will crack.

Allow to cool completely abd lift baking paper out of tin. Cut into 16 pieces

This will be soft inside.
Keep in fridge if you want it firmer

Keep in fridge or airtight tin.

18/04/2020

The Best Brownies, Ever! . its been taste tested and its official !!
But i think a few tweaks can mk this even better .. so watch this space for the final recipe ...

17/04/2020

So, are these going to be 'The Best Brownies, Ever!! ' ??

11/04/2020

Red velvet ... first time trying this

06/04/2020

Chocolate and Strawberry Pavlova

4 large egg whites
200g Caster Sugar
2 Tablespoons Cocoa powder
1 teaspoon vinegar
40g plain chocolate roughly chopped
300g Double cream
400g Strawberries

Whisk the egg whites until you have stiff peaks. Slowly whisk in the caster sugar and vinegar
Fold in the cocoa powder and chopped chocolate

Line a tray with grease proof paper. Transfer the mixture to the tray in a circle shape. Approx 20 wide ( it will spread while baking )

Pre heat the oven to 180C. Then lower to 150C
Bake the pavlova for 1 hr 15 minutes.
Do not open the oven once baked. Leave to cool completely or over night.

Turn the pavlova out onto a plate, it doesn't matter which side is up.
Whip the double cream and spread onto the pavlova base.
Halve the strawberries abd arrange on top.
Grate plain chocolate over the top.

You can use your egg yolks to make custard, creme brulee or add them to an omelette !

30/03/2020

Traditional Shortbread

This is a Mary Berry quick bake recipe

225g Butter softened
100g Caster Sugar
100g Semolina
225g Plain Flour
2 Tbsp Demerara Sugar

Cream the butter and sugar together.
Add the semolina
Add the flour and combine into a soft dough

I use a loose bottom quiche pan for this but you can use any shape pan or dish, loose bottom is best

Line the base with greeseproof paper.
Transfer the dough to the pan, and with your fingers gently ease the dough to fit the pan.
Press at edges to get a nice finish.
With a fork prick the surface
Sprinkle with sugar (use any sugar if you don't have demerara)

Bake at 140 fan oven for 50 minutes
Or 160 / Gas 3

Let it sit for 5 minutes, then use a sharp knife to cut into slices.

Leave to cool completely before removing from the tin.

28/03/2020

Homemade Doughnuts

If you're missing your Krispy Kreme fix, try these .. my kids think these are better than the originals !

535 g Bread Flour
113 g Butter (melted)
1 tsp Salt
50 g Granulated Sugar
2 Large Eggs
250 ml milk warm ( heat for about 45-60 seconds in microwave)
1 sachet dried yeast - 7 g

Icing Sugar 400 g
Milk

Put the flour, eggs, sugar, salt and butter into a mixer and mix together.
Add the yeast to the warm milk and leave for 5 minutes.
Add the milk & yeast to the flour mixture and combine.

Change to a dough hook and leave to kneed for 10 minutes on a medium setting.

Set your oven to 40 degrees (proving temp).
Oil a heat proof bowl and put your dough mix in. Cover with cling film and put in oven to rise for 1.5 hrs

Remove your dough onto a floured surface, kneed for a minute then roll out

You need 2 circle cutters for doughnuts - one for the circle and one for the hole. Choose a medium cutter - remember they get about a 3rd bigger once cooked.

Cut circles and doughnut holes - keep the holes, they're actually the best bits.

Arrange doughnuts and hole spaced out on a tray. Leave to rise for 40 minutes either in the oven on 40 degrees or in a warm place.

Heat up your oil, and fry your doughnuts.
The doughnuts are very airy, so handle them carefully otherwise they will loose their shape. you can carefully place them into the oil by hand.
Do about 4 at a time. Use a fork to flip them over once the bottom is a light tan colour.
They cook quickly so keep an eye on them.

Set aside while you make the rest.

Add milk to the icing sugar to make a medium consistency icing. Do it slowly, you don't need a lot of milk.

Dip the doughnut in the icing, flip them over to do the other side and then set aside on a baking sheet.

This batch makes a good 20 plus doughnuts and holes.
I halve the batch for our family, and put half the dough in the fridge. Use a large bowl, as it will expand and cover with clingfilm. Use the next day.

Doughnuts are always, always best eaten the day you cook them, so don't wait - try them while they're still warm.... best thing ever !

28/03/2020

Hey everyone ... I hope you are all keeping well.
So I've been baking a lot, sometimes with the kids and sometimes to escape the kids! .. so I thought I would try and post recipes on here ... have a go .. I'd love to see how you get on !

23/12/2019

Picked this up on my travels to NY over the summer from
Lovely place to take a break by DUMBO in Brooklyn and got myself a momento of my visit.
These are the double chocolate biscotti..
Pay a visit if you're ever in NY ..
and make sure you walk the Brooklyn bridge back to Manhattan at sunset .. total magic x

03/12/2019

Today is the last day for Christmas orders

You can order by email or phone
Text / call / whatsapp: 07951 815281
Email: [email protected]

02/12/2019

Tomorrow is the last day for ordering.

I am only doing 2 designs for Xmas, 1 small and 1 large. Both can be personalised, no others alterations.
Both are heavily discounted
Small box, A6 is £6.50 (discounted from £10) Large box A5 is £12 (discounted from £19)

Orders can be posted or collected from Watford

To place an order
Call/ text / WhatsApp: 07951 815281
Email: [email protected]
Fb message thecookieboxuk

Specify:
Your name
Email address
Phone number
Box type & personalisation.
Pick up date or postal date

You will be emailed an invoice. Please pay by bank transfer.

26/11/2019

Hey everyone!
Firstly, thank you so much for all the lovely messages in recent weeks.

I have alot of packaging to clear so I have decided to take orders over the holiday period.

I am only doing 2 designs for Xmas, 1 small and 1 large. Both can be personalised, no others alterations.
Both are heavily discounted
Small box, A6 is £6.50 (discounted from £10) Large box A5 is £12 (discounted from £19)

Orders can be posted or collected from Watford

To place an order
Call/ text / WhatsApp: 07951 815281
Email: [email protected]
Fb message thecookieboxuk

Specify:
Your name
Email address
Phone number
Box type & personalisation.
Pick up date or postal date

You will be emailed an invoice. Please pay by bank transfer.

You can order now. I will close all orders on Tuesday 3rd December.
All orders will be made & ready for collection or posted between
Saturday 14th Dec. & Sunday 22nd Dec ( these dates only)

Please share with your contacts xx

25/11/2019

We are opening for a short time for the holiday period. Limited order time and capacity. Full details to follow tomorrow.