Today has been a fairly lovely day. Lovely weather. Lovely call about things I’m not talking about. Lovely stroll into town with a sister. Lovely other call that I’m not going to talk about. Then lovely news about a lovely new addition to the family.
It makes sense to eat a lovely cookie on such a day. I’m not even going to argue about them being cookies or biscuits.
As per usual I’ve pilfered a recipe from the BBC food website. They are just so dependable. Here’s the link to the original. I used white chocolate instead of the dark as that’s what I had and, indeed, what I fancied.
The recipe made 29 biscuits of varying size so it’s a fair old batch. I used pullet eggs for mine. They’re the little eggs the chickens lay first. Because of their littleness I used two but if you’re using normal eggs then one should suffice.
I think I may even tell a joke, the day was so lovely;
A photon walks into a hotel and the concierge says ‘may I help you with your bags?’ to which the photon replies ‘no thank you, I’m traveling light’
Harhar. One of my favourite jokes.
Jokes aside, here’s the recipe.
Oven temperature 190 Celsius
Light muscavado 80g
Caster sugar 80g
Vanilla extract 1 teaspoon
Chocolate chips 200g
Plain flour 225g
Bicarbonate of soda 1/2 teaspoon
A pinch o’ salt
Preheat the oven and line two baking trays with baking parchment. I actually made my biscuits in two batches, depends on the size of trays and the such so you might need to use each tray twice.
Put the butter, sugars and vanilla into a large mixing bowl and beat well to combine till smooth.
Crack in the egg and beat again.
Add in the chocolate chips.
Measure out the flour with the soda and salt and stir them altogether.
Tip the flour mix into the chocolated butter mix and, using a big stirring spoon, mix it all together to form a smooth dough.
That’s the dough made.
Now, pick small ping pong ball sized bits of, quite sticky, dough and roll them into rounds. Place them onto the baking trays, leaving plenty of space between them. Fierce spready.
Into the oven with them and bake for 8 – 10mins till the edges are going good and golden.
Take them out of the oven and give them a few minutes to cool down slightly on the trays before transferring them to a cooling wrack.
As I said, I made 29 this morning. There are 6 left.