your Favourite COOKIE recipe(8 Posts)
I need to wow everyone with my home baking and have to produce 25 cookies for children - what is your most fail-safe trustworthy scrummy recipe! Thanks!!!
My tour de force are white chocolate and macadamia cookies which are a bit chewy in the middle and crusty around the edges. But I would not recommend macadamias for children, but they should be OK just made with white choc (always use decent white choc, like Milky Bar cut up into chunks). I am at work at the moment but will get the recipe in the next couple of hours if you wish.
Ooh yes please! thanks for your help and look forward to the instructions!!
Sorry it took so long to get back. Here is my recipe:
100g (4oz) Margarine
75g (3oz) Soft brown sugar
2 tbsp (30ml) golden syrup
175g (6oz) Self-raising flour
100g (4oz) white chocolate (Chunky milky bar chopped into rough chunks)
2 tbsp (30ml) milk
Heat oven to 180 oC (350 f), grease 2 baking trays
Beat margarine til soft, add sugar and cream together til light and fluffy
stir in syrup, flour, choc and milk & mix well (mixture gets quite sticky)
puts blobs onto trays, make sure you leave enough space between them as they flop and spread out a bit during baking. Bake for 8-10 mins until golden.
Remove from trays immediately and put on wire racks to cool.
To make 25 cookies, I would double this mixture, I estimate that this amount of ingredients makes about 12 cookies or so.
Wow thanks these sound gorgeous! Er.. think I'd better do a test run <scoff>
These are fab! 6oz(170g) Butter 3oz(85g)light brown sugar 3oz(85g)Caster sugar 1 large egg Few drops vanilla extract 8oz(225g)self raising flour 4oz(100g) choc chips 100g melted choc for decoration. Pre-heat oven to gas mark 4/180C In a bowl cream together the butter and sugars,add the egg and combine well. Stir in the flour,vanilla extract and choc chips and mix well. Line two baking trays with baking parchment. Divide the mixture into 10 using dessert spoons and slightly flatten out leaving space for them to spread. Bake for 10-12 mins. Allow to cool before putting on a wire rack to cool completely. Using a dessert spoon drizzle the melted choc over them. These are large cookies and very yummy!I have used all caster sugar if you have no brown.
These are gorgeous and look really great , and suprisingly easy.(don't think I'd waste them on kids though )
Makes about 3 dozen
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
¾ cup all-purpose flour
¼ cup unsweetened Dutch-process cocoa
¼ teaspoon salt
2 ounces semisweet chocolate, chopped
½ cup (1 stick) unsalted butter, softened (113 grams)
¼ cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
½ teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
2 tablespoons confectioners' sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced
1. Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
3. Preheat oven to 350°. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press centre of each ball with your thumb. Bake 10 minutes. Press centres again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.
4. Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centre of cookies; top with sugared berries, dividing evenly.
would echo tortoise's recipe - very similar to one i us out of an Annabel Karmel weaning book!
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