CIJ day 13 / jour 13
Cookie recipes in a jar. There are lots of cookies in a jar recipes on the internet. Here are a few :
Chocolate chip / fudge cookies (Source: http://www.thepinkwhisk.co.uk/2012/12/day-5-cookies-in-a-jar.html ) There is a full tutorial on how to layer your ingredients here as well as printables to go with it.
75g plain flour1/4 tsp bicarbonate of soda
1/4 tsp baking powder
75g soft light brown sugar
50g dark chocolate chips and 50g fudge chunks for the Choc Chip Fudge version
50g white chocolate chips and 50g dried cranberries for the Cranberry & White Choc version
layer for a nice clean line.
Raisin & Chocolate Chip Gluten-Free Cookie Mix (Source: http://www.befreeforme.com/blog/?p=7924 )
1 ¾ cup gluten-free all-purpose flour blend
1 1/2 teaspoon salt
1 teaspoon baking powder
¼ cup brown sugar, plus 2 tablespoon
1 cup Raisinets (I used ½ cup dark chocolate and ½ cup of milk chocolate. NOTE: One 3.5 ounce package yields ½ cup)
¼ cup chocolate chips (check label for allergens)
¼ cup brown sugar
¾ cup sugar
1 quart wide mouth Mason jar
Ribbon / Fabric / Tulle
Printed recipe tag
Twine / string to hang recipe tag
Layer the ingredients in the order above in a wide mouth Mason jar, or similar. Pack each layer (with the exception of the Raisinete’s and Chocolate Chips) with the back of a spoon or other utensil (the backside of a mallet for meat works great) before adding the next ingredient. You can also “skim” the edges of each layer to get a clean line by using a slim rubber spatula before adding the next ingredient. Be extra careful to pack the brown sugar layers to ensure the Raisinets and the chocolate chips stay secure.
Seal the top tightly. And keep jar upright. Place a ribbon and/or piece of fabric to the top of jar. Attach a gift tag to the top with twine or ribbon with the preparing / baking directions. (I use pre-strung shipping tags found at an office supply store).
Below is the recipe to be included with the Cookie Mix:
Gluten-Free Raisinet & Chocolate Chip Cookies
½ cup of butter, plus a bit more for greasing the cookie sheet
2 teaspoon vanilla extract
1 quart jar of Gluten-Free Raisinets & Chocolate Chip Cookie Mix
Preheat the oven to 375 degrees F.In a large bowl cream the butter. Add in the egg and vanilla. Blend well.
In a separate bowl, pour the Gluten-Free Raisinets & Chocolate Chip Cookie Mix. Blend well to ensure the ingredients are well mixed.
Little by little, add the cookie mix into the cream butter mixture, mixing well after each addition.
Drop tablespoon portions of the dough onto a greased cookie sheet. Bake for about 10 minutes.
Yields 3 dozen cookies.
Enjoy your cookies!