Okay, okay. I know that a) it has been very long since my last post and b) that I have been posting many chocolatey things recently, but this is not a recipe to overlook. Given that I have been wallowing … Continue reading
Spring has sprung at last! Flowers, blossom, sunshine and a glint of hope. I made these for afternoon tea in the garden and they were stunning. A subtle hint of earl grey and delicate lavender make these scones delicious and … Continue reading
This recipe is dedicated to 10B.
I adore these cookies; they are chewy, soft and fudgy. I can confirm that they are good because my class of 28 greedy teenage girls devoured them all! I think the secret is to have quite big chunks of chocolate, and not to overbake them. This recipe is adapted from Lorraine Pascale’s cookie recipe.
On these cold, last days of winter, as spring creeps over the bare trees and damp pavements, I find nothing more comforting or theraputic than a good spot of baking (especially if chocolate’s involved). These are much more subtly chocolatey than some of my other posts recently. Kids and adults alike will love these (eat them warm – they’re amazing). Sorry that I have no photos, but you’ll have to trust me on this one!
Lorraine suggests to use some strong white bread flour as well as plain flour, which I think worked well, but if you have none, don’t panic! Just use all plain flour instead. Whatever happens, you will have a cookie that just melt in your mouth… Also I like to add macadamia nuts to give it a bit of crunch.
White Chocolate Chip Cookies
Makes 12 cookies
17g/6oz soft light brown sugar
150g/5oz plain flour
50g/2oz strong white bread flour (if you have none, then do 200g plain four)
1 tsp bicarbonate of soda
1/2 tsp baking powder
175g/6oz white chocolate, chopped into rough chunks
1) Preheat the oven to 180°C/160°C fan. Line two large trays with baking paper.
2) In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the egg and then stir in the flours until you have a smooth, slightly sticky mixture.
3) Fold in all the white chocolate and then roll up your sleeves. Divide the dough into 12 roughly equal balls and place 6 on each baking sheet. Flatten the balls to about 1-1.5cm thick pancakes and make sure they are spread out, as they grow when baked.
4) Bake for 10-12 minutes in the oven (they will still be soft to touch). Remove from the oven, and after 5 minutes, transfer to a wire rack to cool.
Share these around or eat warm by yourself… crumble on top of ice cream. I am feeling so hungry now, I may have to bake some more to eat.
This was my first real bread success, as I discovered that I haven’t been kneading for long enough and that my yeast was so ancient, there was no way it would rise! After buying fresh yeast (sachets are best) and … Continue reading
Bread is probably not the best word to describe this thing of beauty, however, it does give an excuse to eat lovely thick slices of it warm out of the oven. Normally I bake it in a 1kg/2lb loaf tin, however here, I have made it into little buns for mes amies in my french class. This is my favourite cake. Hands down. I kid you not – try it and you will see why. The soft bananary sponge, with melting chocolate chips is a taste of heaven. I challenge anyone who does not want a second slice! It is perfect for those manky bananas that have gone brown and shrivelled, which no one wants to eat – they work the best here. I beg you to try this and you will be hooked, especially as all the ingredients are chucked in at once (last minute baking – hello?).
2 bananas (overripe – most definitely NOT green)
8oz/200g self raising flour
1 tsp bicarbonate soda
3oz/75g chocolate chips/chopped chocolate
1) Preheat the oven to 160°C/145°C fan. Mash the bananas into a pulp.
2) Chuck all the ingredients into a large bowl and mix them thoroughly.
3) Spoon into cupcake cases and bake for 30 minutes or a lined/greased loaf tin and bake for 1 hour.
That is literally it. Three simple steps, so simple that a 5 year old could do it and the great thing about it is that is that there are fewer places to go wrong! This is one of those staple recipes that doesn’t need meddling with, and will never fail to please. If you have time, bake it now and have it tomorrow for breakfast – WARNING: It may all be gone – have fun and if you have any recipes you’re not sure about, please comment or tweet, as I am very happy to feature one in my blog. Must dash, as my family seem to be taking all my cake and there will be none for my friends tomorrow x