The Cookie Jar is a collection of 100 recipes for biscuits, cookies and rusks, written by Lisa Clark specifically for the home baker. The recipes have been thoroughly tried and tested and will please anyone who wants to bake their own biscuits for the cookie jar.Best of all, you don’t need to be an experienced baker to achieve success with these recipes. They are easy to follow and use everyday ingredients. The Cookie Jar will take you back to the days when baking was therapeutic and an important part of life.
Lisa is a food stylist by profession and says that baking runs her life. Her career is certainly reflected in the photographs that adorn the recipes in The Cookie Jar.
I made the speculaas cookies and could not get them as crisp as they should have been without burning the tops. The recipe for digestive biscuits was not very clear about what to do with the bran and oatmeal that did not sieve through so I just chucked it into the biscuits and the result was great. I also made the olive cheese sablés which were very buttery and tasty.
I cannot understand why recipes use mls for butter and nuts? You never know how packed the butter is into the cup measure. And it is just as difficult with chopped nuts as you are not sure how they coarsely they are chopped which could affect how many fit into the cup. Also, standard spoon measures do not include 4ml and 1.5ml measures which are impossible to guess! I wanted to make the no-bake vegan bars which mentioned raspberries in the introduction; however, they were not in the ingredient list. Despite my criticisms, I am sure to make good use of the book.
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.