Dough can be frozen or placed in a zip locked back for a couple of days or used for flatbreads
250g Self Raising Flour
1 Tbsp Olive Oil
1 Tbsp Plain Yoghurt
Cold Water
1. Preheat the oven to maximum temp (usually 250c). If you have a solid shelf place this in the top of the oven (if not preheat a large baking sheet). Sift the flour into a large bowl and make a well in the centre. Add Olive Oil and a little water.
2. Shape your hand into a claw and mix the ingredients together and more cold water until you have a sticky dough.
3. Knead the dough on a floured board with the heel of your hand until it's smooth.
4. Half the dough and roll out thinly. When the oven is preheated fully place on the preheated shelf or baking sheet (err on the side of caution because if the oven is not hot enough it will be soggy). Brush the dough with a little oil then add tomato sauce and toppings. It should take about 5-7 mins to cook.
Sunday, December 27, 2009
Flatbreads
These are quick, more-ish, easy to make and perfect with hummus. Check out Pizza base instructions for an alternative pizza base recipe using these ingredients.
250g Self Raising Flour
1 Tbsp Olive Oil
1 Tbsp Plain Yoghurt
Cold Water
1. Sift the flour into a large bowl and make a well in the centre. Add Olive Oil and a little water.
2. Shape your hand into a claw and mix the ingredients together and more cold water until you have a sticky dough.
3. Knead the dough on a floured board with the heel of your hand until it's smooth.
4. Break off a walnut sized piece of dough and roll in one direction with a rolling pin until as thin as possible. Don't worry if it sticks a little to the rolling pin just make sure that you keep the rolling pin floured. The fact that it's sticky means that the breads will stick to the surface as you're rolling them out and that they will be nice and thin.
5. Heat a dry frying pan until its very hot. Carefully lift up the rolled out dough and brush off excess flour and place on frying pan. As the flatbread cooks it will puff up a little. Flip the flatbread over and cook on the other side. They look a bit like Naan bread or pitta when they're cooked.
TIP
Rinse your pan under the tap every couple of flatbreads then allow the pan to regain it's heat level. This will prevent the flour burning on the pan and tainting the flavour of your flatbreads.
250g Self Raising Flour
1 Tbsp Olive Oil
1 Tbsp Plain Yoghurt
Cold Water
1. Sift the flour into a large bowl and make a well in the centre. Add Olive Oil and a little water.
2. Shape your hand into a claw and mix the ingredients together and more cold water until you have a sticky dough.
3. Knead the dough on a floured board with the heel of your hand until it's smooth.
4. Break off a walnut sized piece of dough and roll in one direction with a rolling pin until as thin as possible. Don't worry if it sticks a little to the rolling pin just make sure that you keep the rolling pin floured. The fact that it's sticky means that the breads will stick to the surface as you're rolling them out and that they will be nice and thin.
5. Heat a dry frying pan until its very hot. Carefully lift up the rolled out dough and brush off excess flour and place on frying pan. As the flatbread cooks it will puff up a little. Flip the flatbread over and cook on the other side. They look a bit like Naan bread or pitta when they're cooked.
TIP
Rinse your pan under the tap every couple of flatbreads then allow the pan to regain it's heat level. This will prevent the flour burning on the pan and tainting the flavour of your flatbreads.
Tuesday, December 22, 2009
Honeycomb Crisp
Cinder Toffee, Crunchie or yellowman call it what you like its sweet and it sticks in your teeth. The bread soda you use must be out of a freshly opened packet
100g Sugar
2 Tbsp Golden Syrup
25g Butter
1 level tsp Bread Soda
1. Grease tin thoroughly taking care to reach each corner.
2. Put sugar, syrup and butter into a large, deep pan.
3. Turn on the ring and boil the mixture for 5 mins. DO NOT STIR. When the mixture starts to brown remove from the heat. Add bread soda which will cause the mixture to froth up (which is why you need a deep pan). Stir well. Pour the mixture still frothing into the greased tin.
4. When cold, turn out and crack into pieces with the wooden spoon.
100g Sugar
2 Tbsp Golden Syrup
25g Butter
1 level tsp Bread Soda
1. Grease tin thoroughly taking care to reach each corner.
2. Put sugar, syrup and butter into a large, deep pan.
3. Turn on the ring and boil the mixture for 5 mins. DO NOT STIR. When the mixture starts to brown remove from the heat. Add bread soda which will cause the mixture to froth up (which is why you need a deep pan). Stir well. Pour the mixture still frothing into the greased tin.
4. When cold, turn out and crack into pieces with the wooden spoon.
Baileys and Malteser Cheesecake
This is a recipe that I got from an old co-worker of mine. Her Aunt had made it for a family gathering and she brought a sample in for us the following day. It remains the best Baileys cheesecake that I've ever tasted.
300g Cream Cheese
200g Icing Sugar
100g Maltesers
5 Glugs** of Baileys (not too runny, gauge as you pour)
A capful of whiskey
250ml-300ml Double Cream
Small pkt of Digestive Biscuits
100g Butter
1. Melt butter gently in a pot. Crumble biscuits in a bag with a rolling pin then add to melted butter and mix through. Press into a springform or loose bottomed tin and chill in the fridge.
2. Whisk cream cheese, sugar, Baileys and whiskey together.
3. Put maltesers in a bag and break them up a bit with a rolling pin (not too fine you want a mixture of textures)
4. Whisk Double cream until stiff and add the cream cheese mix and the broken maltesers. Mix thoroughly. Pour the mixture onto the biscuit base and refrigerate overnight.
Glug: A glug is not a measurement that you'll find anywhere else but I take it as this; when you pour the Baileys or Irish Cream Liqueur into the cheesecake mix the bottle will make a 'glug' sound, let it continue to flow until you count five of them.
300g Cream Cheese
200g Icing Sugar
100g Maltesers
5 Glugs** of Baileys (not too runny, gauge as you pour)
A capful of whiskey
250ml-300ml Double Cream
Small pkt of Digestive Biscuits
100g Butter
1. Melt butter gently in a pot. Crumble biscuits in a bag with a rolling pin then add to melted butter and mix through. Press into a springform or loose bottomed tin and chill in the fridge.
2. Whisk cream cheese, sugar, Baileys and whiskey together.
3. Put maltesers in a bag and break them up a bit with a rolling pin (not too fine you want a mixture of textures)
4. Whisk Double cream until stiff and add the cream cheese mix and the broken maltesers. Mix thoroughly. Pour the mixture onto the biscuit base and refrigerate overnight.
Glug: A glug is not a measurement that you'll find anywhere else but I take it as this; when you pour the Baileys or Irish Cream Liqueur into the cheesecake mix the bottle will make a 'glug' sound, let it continue to flow until you count five of them.
Chocolate and Almond Cake (Flourless)
This is a tasty flourless chocolate cake from Rachel Allens 'Rachel's Favourite Food at home' but I have changed the filling to nutella and cream, though you could use the original brandy cream
125g Dark Chocolate
4 Eggs
150g Caster Sugar
150g Ground Almonds
Icing Sugar for dusting
Nutella
125ml Whipped Cream
1. Preheat oven to 180c. Grease and line two 18cm cake tins. Melt chocolate in a bowl over simmering water. When the chocolate is completely melted remove from heat and allow to cool slightly.
2. Whisk eggs and sugar using an electric whisk for 5-8 mins until light and frothy (if you don't have an electric whisk, whisk the eggs and sugar in a bowl over simmering water until it too is light and frothy).
3. Pour the egg and sugar mixture gradually into the chocolate stirring until mixed completely. Fold in the ground almonds.
4. Pour the mixture egually between the two tins and bake in the oven for 17-22 mins until the centre feels firm. Cool on wire racks.
5. Spread nutella on both cakes followed by a layer of whipped cream and sandwich gently together. Dust the top with Icing Sugar.
125g Dark Chocolate
4 Eggs
150g Caster Sugar
150g Ground Almonds
Icing Sugar for dusting
Nutella
125ml Whipped Cream
1. Preheat oven to 180c. Grease and line two 18cm cake tins. Melt chocolate in a bowl over simmering water. When the chocolate is completely melted remove from heat and allow to cool slightly.
2. Whisk eggs and sugar using an electric whisk for 5-8 mins until light and frothy (if you don't have an electric whisk, whisk the eggs and sugar in a bowl over simmering water until it too is light and frothy).
3. Pour the egg and sugar mixture gradually into the chocolate stirring until mixed completely. Fold in the ground almonds.
4. Pour the mixture egually between the two tins and bake in the oven for 17-22 mins until the centre feels firm. Cool on wire racks.
5. Spread nutella on both cakes followed by a layer of whipped cream and sandwich gently together. Dust the top with Icing Sugar.
Monday, December 21, 2009
Measuring
Weight
When measuring in weights decide to use either pounds and ounces or grams and kilograms don't mix them. Baking is about ratios and changing measurements can skew those ratios (there are 28g in an oz but many recipes round it off to 25g or 30g)
Scales
You will need a scales when you're baking. It doesn't need to be very extravagant. I bought a cheap digital one years ago and I like the simplicity and accuracy it provides, others swear by the admittedly more elegant traditional scales.
Spoons
Spoons used for eating or drinking with have different sizes so its worth buying a measuring spoon. A measuring spoon is a keyring with a series of spoons on it ranging in size from Tablespoon to 1/4 tsp. They don't cost a lot. Unless a recipe specifically calls for a heaped spoonful of something you just want the measure of what is in the spoon.
Cups
When a recipe calls for a cup it usually means an American this is about half of a mug in capacity and when I say mug I mean those standard sized ones that you get with worlds best Dad on them etc. Similar to the measuring spoon you can buy the cup measures on a keyring.
Conversion Table
There is a universal converter on the blog but here is a link to Delia's conversion table which is quite useful especially if you don't have all the measuring cups etc.
When measuring in weights decide to use either pounds and ounces or grams and kilograms don't mix them. Baking is about ratios and changing measurements can skew those ratios (there are 28g in an oz but many recipes round it off to 25g or 30g)
Scales
You will need a scales when you're baking. It doesn't need to be very extravagant. I bought a cheap digital one years ago and I like the simplicity and accuracy it provides, others swear by the admittedly more elegant traditional scales.
Spoons
Spoons used for eating or drinking with have different sizes so its worth buying a measuring spoon. A measuring spoon is a keyring with a series of spoons on it ranging in size from Tablespoon to 1/4 tsp. They don't cost a lot. Unless a recipe specifically calls for a heaped spoonful of something you just want the measure of what is in the spoon.
Cups
When a recipe calls for a cup it usually means an American this is about half of a mug in capacity and when I say mug I mean those standard sized ones that you get with worlds best Dad on them etc. Similar to the measuring spoon you can buy the cup measures on a keyring.
Conversion Table
There is a universal converter on the blog but here is a link to Delia's conversion table which is quite useful especially if you don't have all the measuring cups etc.
Almond Shortcrust Pastry
This is perfect for mince pies or fruit tarts. You can also add a little almond essence to enhance the almond flavour
100g Plain Flour
50g Ground Almonds
25g Caster Sugar
pinch of salt
50g Butter
2 Tbsp Honey
1 Egg Yolk
1. Mix the dry ingredients together and make a well in the middle.
2. Mix the wet ingredients together and pour into the well in the middle of the dry ingredients. Mix to make a dough.
3. Wrap dough in cling film and leave it to rest in the oven for 30mins.
100g Plain Flour
50g Ground Almonds
25g Caster Sugar
pinch of salt
50g Butter
2 Tbsp Honey
1 Egg Yolk
1. Mix the dry ingredients together and make a well in the middle.
2. Mix the wet ingredients together and pour into the well in the middle of the dry ingredients. Mix to make a dough.
3. Wrap dough in cling film and leave it to rest in the oven for 30mins.
Shortcrust Pastry
If you have a food processor you can make this in a matter of minutes add all the dry ingredients then blitz the with butter til it looks like breadcrumbs then add egg yolks and add enough water for the pastry to come together.
225g Flour
150g Butter (cold from the fridge)
1-2 egg yolk
1/2 tsp salt for savoury or 25g caster sugar for sweet pastry
1. Sift flour into a bowl. Just using the tips of your fingers rub the butter into the flour until it looks like breadcrumbs and stir in the salt or sugar.
2. Add enough yolks and a little cold water to bind it together.
3. Wrap in cling film and chill for 30 mins.
225g Flour
150g Butter (cold from the fridge)
1-2 egg yolk
1/2 tsp salt for savoury or 25g caster sugar for sweet pastry
1. Sift flour into a bowl. Just using the tips of your fingers rub the butter into the flour until it looks like breadcrumbs and stir in the salt or sugar.
2. Add enough yolks and a little cold water to bind it together.
3. Wrap in cling film and chill for 30 mins.
Banoffee Pie
This is incredibly easy to make and it tastes so good - the perfect desert.
200ml Cream
half a flake bar
1 can Condensed Milk*
1 small pkt Digestive Biscuits
50g Butter
1 Banana
1. Melt butter over a gentle heat. Crush biscuits in a bag with a rolling pin until it forms crumbs then add to melted butter. Press into a spring form or loose bottomed tin.
2. Pour condensed milk caramel onto biscuit base and top with sliced banana.
3. Smooth whipped cream over the bananas and sprinkle crumbled flake on top. Refrigerate.
*Prepare several tins of condensed milk at a time and you can keep them in the cupboard to use as you need them. Place unopened in a pot and cover it with water and simmer for 4 hours top up the water as necessary. Be warned let the tin cool before you open it (or it could explode in your face)
200ml Cream
half a flake bar
1 can Condensed Milk*
1 small pkt Digestive Biscuits
50g Butter
1 Banana
1. Melt butter over a gentle heat. Crush biscuits in a bag with a rolling pin until it forms crumbs then add to melted butter. Press into a spring form or loose bottomed tin.
2. Pour condensed milk caramel onto biscuit base and top with sliced banana.
3. Smooth whipped cream over the bananas and sprinkle crumbled flake on top. Refrigerate.
*Prepare several tins of condensed milk at a time and you can keep them in the cupboard to use as you need them. Place unopened in a pot and cover it with water and simmer for 4 hours top up the water as necessary. Be warned let the tin cool before you open it (or it could explode in your face)
Sunday, December 20, 2009
Oatmeal Cookies
An easy to make melt and mix recipe. The pictures below is of a slight variation of the basic recipe; currants, crystallised ginger and pecan nuts.
100g Self Raising Flour
100g Rolled Oats
1/2 tsp salt
50g Caster Sugar
1-2 Tbsp Golden Syrup
100g Butter
Oatmeal for sprinkling
Method
100g Self Raising Flour
100g Rolled Oats
1/2 tsp salt
50g Caster Sugar
1-2 Tbsp Golden Syrup
100g Butter
Oatmeal for sprinkling
Method
- Preheat the oven to 170c. Grease a baking sheet.
- Melt the butter, sugar and syrup gently in a saucepan. Once the melted remove from heat and leave to cool.
- Add sifted salt and flour to oatmeal and any other bits and bobs for flavour (dried fruit, nuts or chocolate)
- Pour cooled syrup into dry mixture and stir well.
- Take teaspoonfuls of the mixture and roll them into walnut sized balls and roll in oatmeal then place on a baking sheet and flatten the tops down a little.
- Bake for 20-25mins. Once cooked turn out onto a wire tray.
Butter Cookies (Shortbread Biscuits)
These shortbread cookies are the simplest plainest and most basic of biscuits. It appears in many different countries under many different names (like sandkuchen) but it amounts to the same butter biscuit. The ratio is 1-2-3 so its easy to remember. They are also great for young kids especially fussy eaters.
50g Sugar
100g Butter
150g Flour
1. Preheat the oven to 190c. Grease a baking sheet.
2. Sift the flour and sugar together and then rub in butter.
3. Roll out thinly and cut into shapes using a cookie cutter or a glass.
4. Bake for 10 mins. Cool on a wire rack.
Variations
Lemon - Add the grated rind of a lemon
Maple - Add two tbsp of maple syrup
Chocolate - Use 25g of Cocoa instead of 25g of the Flour
50g Sugar
100g Butter
150g Flour
1. Preheat the oven to 190c. Grease a baking sheet.
2. Sift the flour and sugar together and then rub in butter.
3. Roll out thinly and cut into shapes using a cookie cutter or a glass.
4. Bake for 10 mins. Cool on a wire rack.
Variations
Lemon - Add the grated rind of a lemon
Maple - Add two tbsp of maple syrup
Chocolate - Use 25g of Cocoa instead of 25g of the Flour
Chemistry of baking
Baking, unlike cooking, is about adding measured amounts of ingredients to create a chemical reaction. That is why the ratios are so important for example if you add too much liquid to a cake mix that liquid will turn to steam, which needs to escape from the cake, leaving the middle of the cake cracked and risen.
My Mam gave me a good piece of advice with regards to recipes, if you want to experiment with a recipe try it exactly as it is written in the recipe first and then the next time you make it adjust it to your tastes and you will see, smell and taste the impact of your changes.
Make changes with the flavours but be careful of changing the basic chemistry needed.
My Mam gave me a good piece of advice with regards to recipes, if you want to experiment with a recipe try it exactly as it is written in the recipe first and then the next time you make it adjust it to your tastes and you will see, smell and taste the impact of your changes.
Make changes with the flavours but be careful of changing the basic chemistry needed.
Folding
Use a large metal spoon or a spatula and stir gently in figure of eight shape until its mixed fully. Folding allows you to keep as much air in the mixture as possible.
Brownies
The story that I heard about brownies was that they started life as cake that someone forgot to add raising agent to. True or not I found it quite hard to get the ratio right between fudgy and cakey until eventually I got it right.
300g Flour
2 Tbsp Cocoa powder
1 tsp salt
200g butter
200g dark chocolate
1 tsp instant coffee
250g brown sugar
4 large eggs
1. Turn on the oven and preheat to 270c. Grease and line a baking tray (I use a square christmas cake tin).
2. Melt the chocolate, butter and coffee together in a bowl over a pot of gently simmering water. Add the sugar and remove from the heat, allowing to cool for 10 mins.
3. Sift together the flour, the cocoa powder and the salt.
4. Mix the eggs, one at a time, in to the chocolate and butter mixture.
5. Fold the flour mixture into the chocolate mixture. Don't over mix this or it will become too cakey.
6. Bake 20 mins until only the centre remains fudgy. Remove from the oven but leave it in the baking tin until it cools.
Variations
Nuts - Chopped walnuts, hazelnuts or pecans are good additions
Marshmallows - Either mini marshmallows in the brownie mix or after the brownies have cooked add a layer of marshmallows and pop them in the oven on the top shelf on a high heat, don't worry you won't over cook the brownies because they'll be insulated but keep a eye on them so that the top doesn't burn.
Chocolate chips - Dark, milk, white, whatever takes your fancy
300g Flour
2 Tbsp Cocoa powder
1 tsp salt
200g butter
200g dark chocolate
1 tsp instant coffee
250g brown sugar
4 large eggs
1. Turn on the oven and preheat to 270c. Grease and line a baking tray (I use a square christmas cake tin).
2. Melt the chocolate, butter and coffee together in a bowl over a pot of gently simmering water. Add the sugar and remove from the heat, allowing to cool for 10 mins.
3. Sift together the flour, the cocoa powder and the salt.
4. Mix the eggs, one at a time, in to the chocolate and butter mixture.
5. Fold the flour mixture into the chocolate mixture. Don't over mix this or it will become too cakey.
6. Bake 20 mins until only the centre remains fudgy. Remove from the oven but leave it in the baking tin until it cools.
Variations
Nuts - Chopped walnuts, hazelnuts or pecans are good additions
Marshmallows - Either mini marshmallows in the brownie mix or after the brownies have cooked add a layer of marshmallows and pop them in the oven on the top shelf on a high heat, don't worry you won't over cook the brownies because they'll be insulated but keep a eye on them so that the top doesn't burn.
Chocolate chips - Dark, milk, white, whatever takes your fancy
Cream butter and sugar
Mix butter and sugar together until it becomes paler and is the same consistency of over-whipped cream.
Preheat
Turn on the oven to the temperature on the recipe. When the oven has reached the desired temperature the light on the oven will turn off. Do not put something in the oven until it has heated up fully first.
Vanilla
I've found health food shops to be the best source of vanilla pods (Vanilla Beans). The fatter the better. They dried.
Store vanilla pods in kilner Jars with caster sugar and pop them in the hot press. This makes vanilla sugar.
Vanilla sugar is a scented sugar that can be used anywhere instead of vanilla essence or extract and sugar. It makes a nice present for a foodie friend. In mainland Europe where a recipe calls for a sachet of vanilla sugar they are referring to an 8g Sachet of Vanilla Sugar which can be replaced with 1tsp of Vanilla Extract and a tsp of caster sugar.
To remove the seeds - Split the vanilla pod down the length of the bean. Open out the pod and scrape the insides out. The Vanilla Seeds themselves will be clumped together as a slightly sticky group of tiny little black dots.
Vanilla essence is an artificial flavouring
Vanilla extract is different to vanilla essence in that its a natural flavouring and you will notice the difference because the scent and flavour is different. You will also be able to see the seed in the extract.
Store vanilla pods in kilner Jars with caster sugar and pop them in the hot press. This makes vanilla sugar.
Vanilla sugar is a scented sugar that can be used anywhere instead of vanilla essence or extract and sugar. It makes a nice present for a foodie friend. In mainland Europe where a recipe calls for a sachet of vanilla sugar they are referring to an 8g Sachet of Vanilla Sugar which can be replaced with 1tsp of Vanilla Extract and a tsp of caster sugar.
To remove the seeds - Split the vanilla pod down the length of the bean. Open out the pod and scrape the insides out. The Vanilla Seeds themselves will be clumped together as a slightly sticky group of tiny little black dots.
Vanilla essence is an artificial flavouring
Vanilla extract is different to vanilla essence in that its a natural flavouring and you will notice the difference because the scent and flavour is different. You will also be able to see the seed in the extract.
Eggs
What size egg does the recipe mean?
Generally when a recipe calls for an egg they mean a large egg.
What temperature should an egg be used at?
Eggs should be used at room temperature
How to tell if an egg is fresh or stale without opening?
To tell if an egg is fresh or stale - place it in a bowl of water if it floats its stale (the shell of an egg is porous and the older it gets the more air gets in). The fresher the egg is for baking purposes the better.
How to Crack an egg without getting shell in the mix
To crack an egg without splitting the yolk - put the egg in your hand and give it a gentle tap with a knife.
How to separate eggs
The simplest way way of separating the eggs is to crack them and use your fingers as a filter to catch the yolk in your fingers and let the white trickle through.
Crack the egg into a mug before adding to a mixture because if you get a bad one it won't cost you the rest of the mixture.
Egg Whites
Generally when a recipe calls for an egg they mean a large egg.
What temperature should an egg be used at?
Eggs should be used at room temperature
How to tell if an egg is fresh or stale without opening?
To tell if an egg is fresh or stale - place it in a bowl of water if it floats its stale (the shell of an egg is porous and the older it gets the more air gets in). The fresher the egg is for baking purposes the better.
How to Crack an egg without getting shell in the mix
To crack an egg without splitting the yolk - put the egg in your hand and give it a gentle tap with a knife.
How to separate eggs
The simplest way way of separating the eggs is to crack them and use your fingers as a filter to catch the yolk in your fingers and let the white trickle through.
Crack the egg into a mug before adding to a mixture because if you get a bad one it won't cost you the rest of the mixture.
Egg Whites
- When making meringues or whisking egg whites make sure that the all utensils are absolutely clean and free of grease, this means never using a plastic bowl. Use a glass, porcelain or metal bowl otherwise the egg whites won't whip up properly. Apparently a copper bowl is best but I cant either confirm or deny.
- If you want to see if egg white is whipped enough you can turn it upside down over your head and it should remain in the bowl
- Leftover egg whites can be frozen. Its a good idea to measure them out before freezing. The amount of egg white contained in the average egg is approximately 2 Tablespoons of Egg whites.
Basic Cookie Dough
As far as I am concerned this is the best cookie dough recipe ever! I've added a few suggestions for different variations but ultimately its down to your own imagination. Start with either Chocolate Chip or Choc Chunk and work from there. Don't skimp by trying to use margerine instead of butter, you will taste the difference.
225g Butter
225g Sugar
1 egg yolk
a few drops of vanilla
250g Flour
half a tsp of baking soda
100g of choc chips**
Method
Variations
Chocolate Chunks - Tesco make an Valu brand chocolate for 39c a bar and if you put the bar still in its wrapper on a chopping board and break it up with the wrong side of the blade of your heaviest knife you'll get some lovely chunks. When you open the wrapper you may still have to chop the chocolate further (roughly 1/4 a segment of a chocolate bar). Do not use Cadburys Dairymilk chocolate - it burns.
Multi-coloured - Smarties don't retain their colour but M&M.
For Peanut lovers - Reeses pieces are a great combo with peanut M&Ms.
Dark Choc & Nut - Walnuts or Pecan Nuts go well with dark chocolate.
White Chocolate and dried cranberry/raspberry
Cinema Floor Cookies - These are my favourite. I worked in the cinema over in Banbury Oxfordshire when I was 19. This is everything that wound up on the cinema floor except popcorn and then some; Mars Planets, Revels, Peanut M&Ms
225g Butter
225g Sugar
1 egg yolk
a few drops of vanilla
250g Flour
half a tsp of baking soda
100g of choc chips**
Method
- Cream the butter and sugar until pale and fluffy.
- Add egg yolk and vanilla and mix thoroughly
- Sift flour baking and baking soda in a separate bowl.
- Fold in flour and chips until you form a dough. Taste if its a good dough you'll know at this stage.
- Roll into a sausage shape about the width of salami and wrap tightly in cling film. Refrigerate for at least 1 hour (you can also freeze the dough and defrost as you need it)
- Preheat the oven to 190C
- Slice dough in 1cm pieces. Place individual slices on a baking sheet with a layer of baking parchment/paper underneath (do not use greaseproof it will stick!). Be warned that they double in size. The amount for this recipe fills two solid shelves in my oven. (Roughly 12 cookies per shelf).
- Bake a tray at a time in the middle of the oven. They typically bake in 15 mins or so but keep an eye on them they burn easily.
- Remove from the oven and let them cool and harden a little on the baking sheet before moving to a wire cooling rack because they will be soft coming out of the oven.
Variations
Chocolate Chunks - Tesco make an Valu brand chocolate for 39c a bar and if you put the bar still in its wrapper on a chopping board and break it up with the wrong side of the blade of your heaviest knife you'll get some lovely chunks. When you open the wrapper you may still have to chop the chocolate further (roughly 1/4 a segment of a chocolate bar). Do not use Cadburys Dairymilk chocolate - it burns.
Multi-coloured - Smarties don't retain their colour but M&M.
For Peanut lovers - Reeses pieces are a great combo with peanut M&Ms.
Dark Choc & Nut - Walnuts or Pecan Nuts go well with dark chocolate.
White Chocolate and dried cranberry/raspberry
Cinema Floor Cookies - These are my favourite. I worked in the cinema over in Banbury Oxfordshire when I was 19. This is everything that wound up on the cinema floor except popcorn and then some; Mars Planets, Revels, Peanut M&Ms
Subscribe to:
Posts (Atom)