Chocolate Chip Cookies
These have a history. In the first book someone – could have been me – failed to notice there were no chocolate chips included. We were informed by a lady who wrote a very nice letter, merely asking how much she should use. She won’t need to write this time!
Makes about 28
|110g spreadable butter|
|150g light brown soft sugar|
|1 large egg, beaten|
|1 teaspoon vanilla extract|
|175g plain flour|
|½ teaspoon bicarbonate of soda|
|75g toasted chopped hazelnuts|
|100g dark, milk or white chocolate chips|
|Pre-heat the oven to 180°C, gas mark 4|
|Need help with conversions?|
|Equipment: Baking sheets, with non-stick liners|
This recipe is from Delia's Cakes
First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy. Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed.
Now take slightly rounded dessertspoonfuls of the dough and arrange them (well spaced out) on baking sheets.
Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.
As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife.
Cool them on a wire rack and store in an airtight container.
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I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
This very well-behaved dough can put up with quite a bit of punishment, and is therefore ideal for children to play around with. You can buy proper cutters for making ‘men’ but in fact you (or your children) can pick any shaped cutter you like.
If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.
These, because they always love them, are good for children to make. But don’t let that stop you making them for grown-ups as well.
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
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