Cookies

Beginners and Intermediate

Learn how to make delicious “baked” cookies in your dehydrator (or oven)

Date: February 28th 2021
Time: 4pm-6pm U.K.
Price: £29
Location: Livestream

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Learn How To Make Healthy ‘Baked’ Goods

Learn to make healthy, delicious “baked” goods for you and your family, with easily accessible ingredients.

No dehydrator? No worries, you can use your oven.

Want to learn how to make healthy treats for you and the family?

This class will give you the recipes, techniques and methods needed to make amazing, healthy ‘baked’ cookies at home or work.

What you’ll learn…

This 60-90 min livestream class is designed for both beginners and intermediate students alike. You don’t need to have a dehydrator to make the recipes from this class, you can also use your oven, and we’ll talk about that in class.

My teaching style and ethos is to give people tried and tested base recipes that you can chop and change to create something new and different.

Cookie Doughs

We’ll be covering two different dough recipes in this class. One of them is awesome for making cookies that can be cut into shapes or used to make cookie sandwiches. The other dough is pliable and therefore great for folded cookies, like Fig Newtons, Rugelache (kinda like Croissants) or Hamantaschen (filled cookies). My teaching ethos is to give people recipes that have multiple functions and can be adapted to create dozens of new recipes.

Chocolate Cinnamon Churros with Caramel Dipping Sauce 

These always went down very well in my live classes. These cookies are like finger foods as you can also make a sauce to dip them in. In this class we’ll make one of my favourite caramel dipping sauces. This sauce in itself is an amazing and super versatile recipe. I use it in cakes, bonbons and candy bars alike.

Fig Newton Cookies 

I loved fig newtons when I was a kid – the soft, sweet dough and sticky fig filling. Yum. So, I gave them an update and made them much healthier. The dough we use for these cookies is super versatile, and we’ll talk more about how else you can use and adapt it in class. The figs can also be switched out for apricot, date, raisin, cherry…. there are no limits!

Pecan Sandies

The cookie dough for this is the one we’re gonna roll out, so the sky’s the limit in terms of shapes and flavours you can try with this one. In class we’ll make a pecan cookie dough, pipe on some delicious, sticky date ‘caramel’ and then drizzle them with chocolate to finish. These are so yummy and really pretty too!

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.
  • You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackeFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn
about great food by finding the best there is, whether simply or luxurious. The you savor it,
analyze it, and discuss it with your companions, and you compare it with other experiences.”

Julia Child