This simple recipe is adopted from Mary Berry’s Bakig Bible.
Don’t
expect these cookies to be as crisp as traditional biscuits –
they should be slightly chewy.
This recipes
makes about 20 cookies.
They will keep
in a tin for a week.
100g soften
butter
75g caster sugar
50g light
muscovado sugar
½ teaspoon vanilla extract
1 large beaten
egg
150g self
-raising flour
100g plain
chocolate chips
1.
Pre-heat oven to
190oc/Fan 170oC/gas 5. Lightly grease baking trays.
2.
Measure the butter
and sugar into a medium-sized bowl and beat thoroughly until evenly blended.
Add the vanilla extract to the beaten egg and then add a little at a time to
the butter and sugar mixture in the bowl, beating well between each addition.
Mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoon
of the mixture on to the prepare baking trays, leaving room for the cookies to
spread.
3.
Bake in the
pre-heated oven for about 8-10 minutes or until the cookies are golden. Watch
them lika a hawk, as they will turn dark brown very quickly. Leave the cookies
to cool on the trays for a few minutes, then lift off with a palette knife or
fish slice and place on a wire cooling rack. Leave to cool completely, then
store in an airtight tin.
ENJOY!!
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