Chocolate chip cookie

 

 

• Makes: 20
• Prep time: 20 mins
• Cooking time: 12 mins
• Total time: 32 mins
• Skill level: Easy peasy
  
  

  Ingredients

  • 125g unsalted butter, softened
  • 100g light brown sugar
  • 2tbsp golden syrup
  • 1tsp vanilla essence
  • 160g self-raising flour
  • 150g chocolate, milk, dark or white broken into 0.5cm chunks

 

Method

1. Preheat the oven to 180ºC/gas 4.
2. Beat the butter and sugar together until light and creamy. Beat the golden syrup into the butter and sugar with the vanilla essence. Mix in flour and chocolate chunks until just combined.
3. Take a teaspoonful of the mixture, roll it into a ball, then place onto a greased baking tray, flattening it slightly with the palm of your hand. Repeat with the remaining dough, allowing plenty of room for the cookies to spread while baking.
4. Bake for 12 mins until golden brown.
5. Allow chocolate chip cookies to cool on the tray for few mins before transferring them to a wire rack.

Source:http://www.goodtoknow.co.uk/recipes/138328/Chocolate-chip-cookies

Smarties cookies

 

 

• Serves: 20
• Prep time: 20 mins
• Cooking time: 10 - 12 mins

Ingredients

• 100g (4oz butter)175g (6oz) light soft brown sugar
• 60ml (4tbsp) golden syrup
• 350g (12oz) plain flour
• 5ml (1tsp) bicarbonate of soda
• 10ml (2tsp) ground ginger
• 1 large egg, beaten
• grated rind of 1 lemon

To decorate:

• 65g (1 1/2oz) icing sugar
• 1tbsp lemon juice
• Smarties and ribbons

Method

1. Preheat the oven to 190ºC/375ºF/gas 5. Oil two baking sheets.
2. In a small pan, melt the butter, sugar and syrup together until just smooth and cool. Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough.
3. Roll out the mixture on a lightly floured surface and use a 7.5cm (3in) round cutter to press out about 20 rounds. Re-roll the dough as necessary. Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each - this is where the ribbon will be threaded through. Bake for 10-12 mins or until golden. Transfer to a wire rack and leave to cool.
4. To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper piping bag. Stick Smarties all over the Easter eggs attaching them with the icing. Leave to set. Finally thread ribbon through each of the biscuits and hang up if liked.

Source:http://www.goodtoknow.co.uk/recipes/196648/Smarties-cookies

 

Choc chunk cookies

 

 

• Makes: 12
• Prep time: 20 mins
• Cooking time: 12 mins
  (may need a couple of mins more)
• Total time: 32 mins
  (plus cooling time)
  
  

   Ingredients

  • 100g (4oz) butter, softened
  • 100g (4oz) light muscovado sugar
  • 15ml (1tbsp) golden syrup
  • 150g (5oz) self-raising flour
  • 75g (3oz) milk chocolate, cut into chunks

 

         Method

1. Preheat the oven to 180°C/350°F/gas 4.
2. Beat together the butter and sugar until pale and creamy, then beat in the syrup. Sift over the flour and work into the mixture to form a rough dough.
3. Divide the dough into 12 even-sized balls and place on 2 greased baking sheets with plenty of space between them. Slightly flatten each ball of dough and top with the chocolate chunks, pressing them lightly into the dough.
4. Bake for 12-14 mins until just set and a pale golden colour. Leave on the baking sheets for 5 mins, then transfer to a cooling rack and leave to cool completely (the cookies will firm on cooling).

Source:http://www.goodtoknow.co.uk/recipes/147799/Choc-chunk-cookies

'I Love You' Cookies

 

• Makes: 12
• Prep time: 15 mins
• Cooking time: 10 -12 mins
• Skill level: Bit of effort
  
  
  
  
  Ingredients
  
  
• 100g unsalted butter, melted
• 1 medium egg
• 100g superberry muesli
• 250g plain flour
• 1tsp bicarbonate of soda
• 150g soft light brown sugar
• 3tbsp milk
• Flour, for rolling

Method

1. Mix together the melted butter and egg. Then, stir in the muesli, flour, bicarbonate of soda, sugar and milk. Use your hands to make the mixture into a dough. Grease and flour a baking sheet.
2. Use a bit of flour to roll out the dough, or if you prefer, roll the dough out between two sheets of baking parchment. Flour the cutters and cut out the letters. For the 'O', you can substitute a round cutter and a very small heart cutter, from a set.
3. Transfer to the prepared baking sheet and chill for 30 mins.
4. Preheat the oven to 180°C (fan 170°C/gas mark 5). Bake the biscuits for 10-12 mins. Transfer to a rack to cool.
5. For the icing, mix together the icing sugar and egg white. Divide this up into 3 bowls, and colour each bowl with your chosen colours. Spoon the icing into your icing bags, and use straightaway or store until ready to use.
6. When the biscuits are cool, spread over the base colour. Allow this to dry for 10 mins, before piping on top of it, otherwise the icing will bleed into each other. Decorate with spots, stripes, squiggles or any other pattern before presenting to your mum!

Cook's tip: It's best to use paste food colours to get the intensity of colour, although the liquid ones are also fine. Dried egg white is widely available from supermarkets - look in the home-baking aisle.

Source:http://www.goodtoknow.co.uk/recipes/311609/-I-Love-You--Cookies

Chocolate chip oatmeal cookies

 

 

• Makes: 24
• Prep time: 15 mins
• Cooking time: 10 mins
• Total time: 25 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

 

Ingredients

• 60ml (2fl oz) vegetable oil
• 75g (2¾oz) butter, softened
• 100g (3½oz) caster sugar
• 110g (4oz) light brown sugar
• ½ tsp vanilla extract
• 1 egg
• 100g (3½oz) porridge oats
• 150g (5½oz) plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• pinch salt
• 150g (5½oz) plain chocolate chips or plain chocolate, chopped

Method

1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Combine the oil, butter and sugars in a large mixing bowl and cream until smooth. Beat in the vanilla and eggs, one at a time, then stir in the oats. In a separate bowl, sift the flour with the bicarbonate of soda, baking powder and salt. Using a wooden spoon, stir the flour mixture into the buttery oat mixture together with the chocolate chips. Stir until just combined.
3. Drop rounded tablespoonfuls of the dough, 5cm (2in) apart, on to ungreased baking sheets.
4. Bake for 10 minutes, until the surface is set and the centres slightly soft. Allow to cool on the baking sheets for 5 minutes then transfer to wire racks and allow to cool completely.
5. The cookies will firm up slightly while cooling, so don’t over-cook.

Source:http://www.goodtoknow.co.uk/recipes/519906/chocolate-chip-oatmeal-cookies