recipes recpies
OK so here's the recipe of the choc-chip cookies that I made on Tuesday; unless I get a better one, this is the best tasting so far methinks.
What about this recipe for choc-chip cookies?
100g/4oz/1 stick softened butter
75g/3oz/ 1/3 cup caster sugar
50g/2oz/ 1/3 cup light muscovado sugar
1/2 tsp vanilla extract
1 large egg
150g/5oz/1 cup self raising flour
100g/4 oz/ 1/2 cup pain chocolate chips
Instructions
1. Preheat the oven to 190 C/Fan 170/ Gas 5
2. Lightly grease 3 baking trays
3. Put butter and sugars into a mixing bowl and beat until evenly blended. Add vanilla extract to beaten egg then slowly add to butter and sugar mix beating well between each addition.
4. Mix in the flour then stir in the chocolate chips.
5. Spoon large teaspoons of mixture onto the prepared baking trays leaving room for the cookies to spread.
6. Bake in pre-heated oven for 8-10 minutes or until golden. Watch carefully as these can go from golden to brown very quickly.
7. Leave cookies to cool on the baking tray for a few minutes (but not too long or they stick) then carefully lift onto a cooling rack with a palette knife.
(note that as I only had small eggs, I put two in and the mixture was too wet and sticky to attempt rolling into balls so I ended up mixing another half cup of flower in; maybe I should have still just put the one egg in.)
And this recipe is what I'm going to make next week
Prep and cook time: 1 hour 10 mins
Serves Approx: 16
Ingredients:
150g Butter, chopped coarsely
350g dark eating chocolate, chopped coarsely
1 cup caster sugar
2 eggs
1 ¼ cup plain flour
½ self- raising flour
200g fresh or frozen raspberries, or any other type of berry you like
2 teaspoons of Cocoa powder
Method:
1. Preheat oven to 180c/160c Fan-forced, and grease deep 20cm rectangular or square cake tin. Line base and sides with baking paper.
2. Combine butter and 200g of the chocolate in a medium saucepan, stirring over low heat until smooth. Cool 10 mins.
3. Stir sugar, eggs, sifted flours, raspberries and remaining chopped chocolate into chocolate mixture. Spread into pan. Bake for about 45 mins. Cool brownies in pan before cutting in to slices.
4. Serve with dusted cocoa and fresh cream if desired.
Can't wait to try them, prob next weekend as I will be home then.
Til Next Time, RdFreak
What about this recipe for choc-chip cookies?
100g/4oz/1 stick softened butter
75g/3oz/ 1/3 cup caster sugar
50g/2oz/ 1/3 cup light muscovado sugar
1/2 tsp vanilla extract
1 large egg
150g/5oz/1 cup self raising flour
100g/4 oz/ 1/2 cup pain chocolate chips
Instructions
1. Preheat the oven to 190 C/Fan 170/ Gas 5
2. Lightly grease 3 baking trays
3. Put butter and sugars into a mixing bowl and beat until evenly blended. Add vanilla extract to beaten egg then slowly add to butter and sugar mix beating well between each addition.
4. Mix in the flour then stir in the chocolate chips.
5. Spoon large teaspoons of mixture onto the prepared baking trays leaving room for the cookies to spread.
6. Bake in pre-heated oven for 8-10 minutes or until golden. Watch carefully as these can go from golden to brown very quickly.
7. Leave cookies to cool on the baking tray for a few minutes (but not too long or they stick) then carefully lift onto a cooling rack with a palette knife.
(note that as I only had small eggs, I put two in and the mixture was too wet and sticky to attempt rolling into balls so I ended up mixing another half cup of flower in; maybe I should have still just put the one egg in.)
And this recipe is what I'm going to make next week
Prep and cook time: 1 hour 10 mins
Serves Approx: 16
Ingredients:
150g Butter, chopped coarsely
350g dark eating chocolate, chopped coarsely
1 cup caster sugar
2 eggs
1 ¼ cup plain flour
½ self- raising flour
200g fresh or frozen raspberries, or any other type of berry you like
2 teaspoons of Cocoa powder
Method:
1. Preheat oven to 180c/160c Fan-forced, and grease deep 20cm rectangular or square cake tin. Line base and sides with baking paper.
2. Combine butter and 200g of the chocolate in a medium saucepan, stirring over low heat until smooth. Cool 10 mins.
3. Stir sugar, eggs, sifted flours, raspberries and remaining chopped chocolate into chocolate mixture. Spread into pan. Bake for about 45 mins. Cool brownies in pan before cutting in to slices.
4. Serve with dusted cocoa and fresh cream if desired.
Can't wait to try them, prob next weekend as I will be home then.
Til Next Time, RdFreak