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Home » Blog » Bee’s Bakery Colourful cookies

Bee’s Bakery Colourful cookies

Posted on February 28, 2014March 15, 2014 by beebakery

Look at these awesome little shots of our colourful cookies that the fab photographer Emily Addis took for us – love them!!

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You can order your own bespoke colourful cookies from £1.50 each on our Not on the Highstreet shop: http://www.notonthehighstreet.com/beesbakery

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Posted Under: Baking, bees bakery, colourful cookies, cookies, customise, customised cookies, personalise

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Sprinkle “Oreo” style chocolate cookies
Pretty, delicate and classic edible flower petal wedding cake

Instagram

  • A couple of weeks ago i promised this recipe and then i didn't deliver...what a larry let down! Here she is, happy easter from me xxx Ingredients For the biscuits: 300g plain flour 200g @Naturli baking block, cold, available at Sainsburys (or @Stork baking block or cows breastmilk butter works too) 100g icing sugar ½ tsp of vanilla extract 1 flax egg (1tbsp ground flax seeds, 3tbsp hot water) (or one chicken egg if you really have to) For the filling: Seeded raspberry jam (or any smooth jam you like) Vanilla buttercream Method: see link in bio (too long)!
  • Fancy a quick and easy cookie recipe to make with small people this Easter weekend? Here you go...I hope you like it xxx Bee's lemon sugar cookie recipe Makes around 10 cookies Ingredients: 280 g white wholemeal flour 140 g solid vegan "butter" e.g. @Naturli block 140 g caster sugar 1 flax egg (1 heaped tbsp ground flax seeds, mixed with 4 tbsp boiling water) (A chickens egg works too) zest of one washed lemon Method Prepare the flax egg and preheat your oven to 175'C. In a large bowl, with clean hands, crumble, squish and crunch the fat into the flour, until you have a mixture resembling fine breadcrumbs. Slop in the flax egg, vanilla and sugar and mix again until you have a firm dough. Roll the dough out onto a lightly floured surface, and cut the shapes of your choosing out, squishing and re-rolling the scraps until its all gone (or wrap and freeze for a month). Bake shapes of similar sizes on the same tray (e.g. small shapes on one tray, big on another), for between 8 - 14 mins depending on size. BOOM! To ice, roll out some ready to roll white (or coloured, use paste food colours for the best colours) sugarpaste or fondant icing using the same size cookie cutters to cut the shapes you need. Make a little paste from icing sugar and water, and brush the top of each cookie with this, before gently lying the icing on top. Allow to set for several hours before serving / packing. #easterbaking #eastercookie #easterrecipe #lemoncookie #vegancookie #veganbaking #whatvegansbake #sugarcookie #cookiedoughrecipe #vegancookiedough #sugarcookierecipe #biscuitrecipe Pic by @haahaphotography from my book Bee's Brilliant Biscuits
  • I’m on a trip to the seaside with Joey and my mum (combined age 112, 3 generations in one van!) in a campervan...follow along on Instagram stories for if you fancy 😘 #campervan #timeoff #offgrid #camper #threegenerations
  • Chomping into Monday like... 🐯 ☕️ #mondaymotivation #strongstart
  • Today, my friend Tori and I managed to rustle up these cookies with “help” from our two, 2year olds...it was actually more fun than I though it would be, there was only one (or two) toddler tussles (my kid obvs) and because we used unrefined molasses sugar, the kick was manageable 😉 recipe for the chocolate and avocado cookies is below...😘 #beesbakery #chocolatecookies #avocadocookie #veganbaking #chocolate #veganbaking #whatvegansbake #plantbased #recipe #cookierecipe Bee’s Dairy free (and vegan) avocado and choccie cookies Makes six large cookies 1 ripe avocado (about 100g) 1 chia / flax egg (1tbsp ground seeds mixed with 3tbsp hot water) (chickens egg also works) 1 tsp vanilla extract 140g muscovado sugar 50g cocoa powder 50g self raising flour (gluten free is fine too, use 1/3 nut flour and 1tsp xanthan gum) 100g vegan dark chocolate chips (plus more for sprinkling) I used chocolate and love 80% Method: 1. Mash avocado until completely smooth 2. Mix avocado and chia / flax egg in a large bowl 3. Add everything else and mix until there are no big lumps 4. Dollop heaped tbsp sized lumps onto a parchment lined baking tray, leaving a couple cms in between each to allow a little spread 5. Bake at 170c for 8-10 mins (they will not go crunchy on the edges and will stay gooey in the middle) 6. Allow to cool 7. EAT!
  • I feel a bit [bottom right] today! 😜 Just managed to send a big email I’ve been scared of whilst Joey naps...go on lass! Also...I think I might share my jammy dodger recipe with you this weekend...who wants it?! #beesbakery #jammydodger #smileyface #emojicookie #emojibiscuit #emoji #facecookie #facebiscuit
  • Yikes its only two weeks until Easter?! Wow, this image got a heavy dose of the Instagram filters back in 2013 when i first posted it...funny huh? (can't find the original). The biscuits are my classic sugar cookie dough, iced with coloured, embossed sugarpaste stamps and a funny criss-cross chocolate i had tucked away, so here it is! non-vegan adaptations included. ;) Bee's lemon sugar cookie recipe Makes around 10 cookies Ingredients: 280 g white wholemeal flour 140 g solid vegan "butter" e.g. @naturli block 140 g caster sugar 1 flax egg (1 heaped tbsp ground flax seeds, mixed with 4 tbsp boiling water) (A chickens egg works too) zest of one washed lemon Method Prepare the flax egg and preheat your oven to 175'C. In a large bowl, with clean hands, crumble, squish and crunch the fat into the flour, until you have a mixture resembling fine breadcrumbs. Slop in the flax egg, vanilla and sugar and mix again until you have a firm dough. Roll the dough out onto a lightly floured surface, and cut the shapes of your choosing out, squishing and re-rolling the scraps until its all gone (or wrap and freeze for a month). Bake shapes of similar sizes on the same tray (e.g. small shapes on one tray, big on another), for between 8 - 14 mins depending on size. BOOM! To ice, roll out some ready to roll white (or coloured, use paste food colours for the best colours) sugarpaste or fondant icing using the same size cookie cutters to cut the shapes you need. Make a little paste from icing sugar and water, and brush the top of each cookie with this, before gently lying the icing on top. Allow to set for several hours before serving / packing. #eastercookie #easterbaking #easterbiscuit #eastergift #vegancookie #veganbaking #whatvegansbake #sugarcookie #cookiedoughrecipe #vegancookiedough #sugarcookierecipe #biscuitrecipe #lemoncookie
  • UK rose season is coming soon! These gorgeous triplets of rose cake were covered in the freshest, edibl-est of organic UK-grown (not flown) petals...around 750 of them 😅. I only use these special rose petals because (did you know?) most florist grade flowers will be inedible varieties and often sprayed with unhealthy stuff that you probably don’t want to eat on your wedding day 😉 Cakes: Neroli orange flower blossom and honey sponges made for Zander and Antionette, with honey from Z’s family beehives. Utterly lush. @sarahwyndham.lewis @bstreetbees #nerolicake #threecakes #weddingcake #rosecake @edible_flowers #petalcake #romanticcake #petalcake

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