No Bake Cookies

no bake cookies, looking for these recipes? check this for 3 best no bake cookies: Rainbow swirl slice and bake cookies,Vanilla-choc slice and bake cookies,Vanilla 'fairy bread' slice and bake cookies

Vanilla-choc slice and bake cookies

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 1 egg
  • 2 1/2 cups plain flour
  • 2 tablespoons Dutch-processed cocoa
  • 1 tablespoon milk

Method

  • Step 1
    Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour until just combined. Transfer 2/3 of the dough to another bowl. Add cocoa and milk to remaining dough. Mix well.
  • Step 2
    Knead 1/2 of the remaining plain dough into a ball. Roll and shape dough into a 30cm long log. Wrap in baking paper and freeze for 20 minutes or until just firm. Knead chocolate dough into a ball and wrap in plastic. Repeat with remaining plain dough. Refrigerate until required.
  • Step 3
    Roll chocolate dough between 2 sheets of baking paper until 3mm thick. Cut into a 20cm x 30cm rectangle. Unwrap cookie log and place along 1 long side of chocolate dough. Roll up dough to enclose log. Wrap in baking paper. Freeze for 15 minutes.
  • Step 4
    Roll out remaining dough between 2 sheets of baking paper until 3mm thick. Cut dough into a 25cm x 30cm rectangle. Unwrap cookie log and place along 1 long side of dough. Roll up dough to enclose log. Wrap in baking paper and freeze for 30 minutes or until firm (see note).
  • Step 5
    Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.
  • Step 6
    Unwrap cookie log. Using a flat-bladed knife, cut log into 1cm-thick slices. Place, 3cm apart, on prepared trays. Bake, 1 tray at a time, for 10 to 12 minutes or until edges are just starting to turn light golden. Stand on trays for 5 minutes. Transfer cookies to a baking paper-lined wire rack to cool completely. Serve.

Vanilla 'fairy bread' slice and bake cookies

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons Queen Vanilla Bean Paste
  • 1 egg
  • 2 1/2 cups plain flour
  • 1/2 cup mini M&M’s, roughly chopped

Method

  • Step 1
    Using an electric mixer, beat butter, sugar and vanilla together for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour, in 2 batches, until just combined. Stir in M&M’s. Turn dough out onto a clean surface. Knead into a ball.
  • Step 2
    Roll and shape dough into a 30cm-long log. Wrap in baking paper and freeze for 30 minutes or until firm (see note).
  • Step 3
    Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper.
  • Step 4
    Unwrap cookie log. Using a serrated knife, cut into 1cm-thick slices. Place, 3cm apart, on prepared trays. Bake, 1 tray at a time, for 10 to 12 minutes or until edges are just starting to turn light golden. Stand on trays for 5 minutes. Transfer to a baking paper-lined wire rack to cool completely. Serve.

Rainbow swirl slice and bake cookies

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 250g butter, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 1 egg
  • 2 1/2 cups plain flour
  • Purple food colouring gel
  • 1/4 cup bright stars sprinkles
  • 1 egg white, lightly whisked

Method

  • Step 1
    Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour, in 2 batches, until just combined. Divide dough in half. Using food colouring, tint 1 portion bright purple.
  • Step 2
    Knead plain dough into a disc. Wrap in plastic wrap. Repeat with purple dough. Refrigerate for 30 minutes.
  • Step 3
    Roll plain dough between 2 sheets of baking paper until 5mm thick. Remove top sheet of baking paper. Cut dough into a 30cm x 40cm rectangle. Set aside. Repeat with purple dough. Remove top sheet of baking paper. Turn purple dough, baking paper-side up, on top of plain dough. Remove baking paper. Using baking paper as a guide, roll up dough from 1 short end to form a log. Place sprinkles on a sheet of baking paper. Brush log lightly all over with egg white. Roll in sprinkles to coat. Wrap in baking paper. Freeze for 30 minutes or until firm (see note).
  • Step 4
    Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper. 5 Unwrap cookie log. Using a flat-bladed knife, cut into 1cm-thick slices. Place, 3cm apart, on trays. Bake, 1 tray at a time, for 10 to 12 minutes or until edges are just starting to turn light golden. Stand on trays for 5 minutes. Transfer to a baking paperlined wire rack to cool completely. Serve.

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