I have always liked experimenting with my baking. Taking old family recipes and making them new or taking cookies I’ve found in a cookbook and turning them into something entirely different and one hundred percent my own is something I love to do. I’ve switched up spices (Chinese Five Spice Holiday Bars for example) and even created better fillings for pastry desserts (Powdered peanut butter and jam pop tarts)! So when I got the opportunity to try baking with goat butter, I was excited to say the least. Woolwich Dairy sent me some of their Mornington Goat Butter to bake with and I’m excited to share what I was able to come up with!

Zucchini Bread

This is a favourite of mine and is a recipe I’ve made multiple times in the last few weeks. You can whip this entire thing up in about an hour and 15 minutes (including baking time) and you have a fragrant, delicious loaf to have at home, or to bring with you to friends and family. This recipe will give you enough for (2) loaves in a regular loaf pan.

Ingredients:
12cups sugar (cane or regular)
eggs (at room temperature)
cups all purpose flour
teaspoons vanilla
cup softened Unsalted Goat Butter
cups zucchini, grated
1teaspoon salt
teaspoon baking soda
1teaspoon baking powder
teaspoons cinnamon
1 heaping teaspoon nutmeg
1 heaping teaspoon ginger
3/4 tsp cloves

Instructions:
Preheat oven to 350 degrees
Combine all ingredients
Pour into two greased loaf pans
Bake for one hour
Remove from heat and let sit for 5-10 minutes and bang pan against counter to loosen loaf before removing from pan

Campfire S’Mores Cookies

What’s better than a day spent camping? Well, honestly, a lot of things if you’re asking me. (Why lay on the ground when you can lay in your bed, right?) If you’re like me and prefer the luxuries of living in your day-to-day home, these cookies will give you the camping feel with none of the mosquitoes.

Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted goat butter, cold
1/3 cup granulated sugar (plus more for rolling)
1/3 cup brown sugar
1 egg (cold)
2 Tablespoons milk (cold)
1 teaspoon vanilla extract
12 large marshmallows (cut in half)
24 chocolate squares or chocolate drops

Instructions:

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and both sugars until light and creamy, about 2-3 minutes (shorter if you’re using a stand mixer with the paddle attachment.

Beat in the egg, milk, and vanilla. Gradually add in flour mixture. Refrigerate for 1 hour or until firm. (This is important or the cookies will spread extremely thin when baking).

Preheat oven to 375F degrees. Line 2-4 baking sheets with parchment paper.

Pour some sugar into a small bowl. Shape the dough into 1-inch balls, roll them in the sugar, then place them on the trays. Bake 8-10 minutes or until lightly browned. Once removed from oven, place the half marshmallow cut-side down into the centre of each cookie (not hard enough to make the cookie spread though). After 5 minutes, move to a cooling rack.

Turn the oven to broil. Place the cookies back onto the cookie sheets and broil until toasted. (Be careful, most ovens don’t have consistent heat so you may need to turn your tray). Otherwise, you can use a kitchen torch to toast each marshmallow). Once toasted place the chocolate on top and serve!

 

I hope you’ve enjoyed these! Thanks again to Woolwich Dairy for sending me their amazing products!

 

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