Rainforest Cookies Recipes

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Steps:

• Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
• Beat at medium speed until creamy.
• Add pineapple and vanilla; continue beating until well mixed.
• Reduce speed to low; add flour and baking powder.
• Beat until well mixed.
• Stir in nuts and 1/4 cup coconut by hand.
• Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake in oven 12-15 minutes or until set.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
• Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Steps:

• Preheat oven to 350° F. Grease two 8×4-inch loaf pans or several mini loaf pans, for a smaller crisp. Measure out fruit and seeds and chop nuts and any herbs and set aside. If you are using raisins, you can plump them if you like by soaking in boiling water for 10 minutes and then draining before adding to recipe) In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the pumpkin seeds, sesame seeds and flax seed. Add your fruit and nuts as per the recipe specifications above. Add any herbs as specified. Stir just until combined. Pour the batter into two greased 8 x 4" loaf pans (or several mini loaf pans). *If making Salty Date and Almond, sprinkle salt on top of loaves before baking. Bake for about 35 minutes (less for mini loaves), until golden and springy to the touch. Remove from the pans and cool on a wire rack. Once loaves have cooled, wrap or place in a freezer bag and put in freezer for at least several hours (to make them easier to slice thin). When ready to bake, remove from freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Preheat oven to 300° F. and bake them for about 15 minutes. Remove from oven, flip them over and bake for another 10 minutes, until crisp and deep golden. Remove to a cooling rack to cool and crisp up. Recipe makes about 8 dozen crackers. Prep time: 10 min | Cook time: 50 min | Total time: 1 hour Number of servings (yield): 8 dozen crisps