A party, especially a children’s party is not complete until the kids get to have dessert; be it cake, cookies or ice cream, children love their sweets. Also a kid’s party isn’t a kid’s party until they have been adquately permitted to make a complete mess of themselves. This dessert will not disappoint as ice cream and cookies are the perfect concoction for sticky fingers and soiled clothing. The best thing is that the cookies can be used as a makeshift spoon to scoop out the ice cream, so like I mentioned it’s the perfect combination for food, fun and grubby fingers.
½ cup plus 2 tbsp plain all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
75g unsalted butter
½ cup packed molasses cane sugar (alternatively you can use dark brown sugar)
¼ cup granulated unrefined cane sugar
1 large egg
1 tsp vanilla extract
1 cup oatmeal (not instant)
½ cup chopped almonds or walnuts
¼ cup unrefined powdered sugar (conventional is fine)
¼ tsp vanilla extract
1-2 tsp water
Preheat oven to 180°C. Prepare two round baking sheet 10-12 inch (25-30 cm) in diameter with some parchment paper.
Sift flour, baking powder, baking soda, salt and cinnamon into a dry bowl and set aisde.
In another bowl, cream the butter and sugars together. If using molasses cane sugar, you will have some chunks, this is all right.
Add the egg and vanilla and mix until blended well.
Sift in flour mixture and incorporate with a wooden spoon into the batter. Add the oatmeal and nuts.
Drop half the dough onto the middle of the baking sheet and with a spatula, carefully spread the batter evenly all the way to the edges of the parchment paper. Do the same for the remaining portion of dough.
Bake in the oven one at a time; for approximately 19 minutes or until the edges are browned.
Allow the cookie to cool for 5 minutes on the baking sheet before transferring it to a wire rack to cool further. When the cookies are completely cooled, using a large sharp knife, slice the cookie into even wedges. You can get at least 8-12 slices from each cookie.
FROSTING THE COOKIES
In a small bowl, sift the icing sugar and add the vanilla essence.
Add the water 1 teaspoon at a time and add more water is necessary, combine until the mixture is smooth.
The frosting should be thick and hold its form.
Spoon the frosting into a piping bag fitted with a small round writing nozzle (about 3mm wide).
Hold the bag an inch from the cookies at a slight angle and write your message. The frosting will firm at room temperature.