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How has everyone been? As you can tell by my Instagram I’ve been fussing with Halloween, going for a more natural hair colour and loving the Great British Bake Off. What have you all been up too?

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My Perfect Cookie

Lately my life has been hectic, I’ve been feeling very stressed and unable to switch off. Lack of sleep until I’ve literally just heaped into an exhausted bundle that only my partner can wake me from.

So what do I do? To switch off? Unwind and ignore the world? I bake.

I’ve for years failed to bake a cookie. I normally get cake like consistency, they all melt into each other and/or they burn into a big tray bake. This has annoyed me for a long time but never deterred me!

So today as its sunday I normally like to watch re-runs of The Great British Bake Off and bake.

I had on my list today:

CHOCOLATE CHIP COOKIES!

I was determined to crack them and crack them I did. The recipe I used:

150g salted butter, softened

80g light brown sugar

2 small- medium eggs

2 tsps vanilla extract

1/2 tsp bicarbonate of soda

225g plain flour (I used self-raising and still turned out great!)

200g of mixed dark and plain chocolate chips

To make:

Preheat oven 190C/170F/Gas 5.

Cream the butter and sugar until very creamy. Beat in vanilla and eggs.

Sieve the flour and bicarbonate. Add the chocolate chips and stir well.

I personally used a stand mixed and just wacked it on until I had quite a stiff mixture.

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Using a teaspoon, I found this size best. Scoop a small mound onto a lined baking tray and cook for 10-12 minutes.

I ended up doing 4 to a large tray and 3 to my smaller one. I probably made about 7-8 batches. The trick I found to this, be patient.

You really want to wait until they’ve cooled totally before taking off the baking paper so that the centres don’t fall out where they stick.

Hands down the best recipe I’ve ever used and I’m really happy with how they turned out!

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Oatmeal Chocolate Chunk Cookies

I’m a follower of the lovely Rice and Dine blog. They post amazing, real home comfort foods that I adore.

All beautiful, look gorgeously tasty and several of which I’m saving in a scrap-book for when we get our own place and I can cook/bake to my heart’s content.

As I’ve been on annual leave I thought I’d try out their latest recipe which is for Oatmeal Chocolate Chip Cookies as they looked delish!

I pulled all the ingredients out.

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As I live in the UK I used a converter for the measurements which was very simple and can be found on a quick google search unless you already know them. Pretty easy.

I found when getting my ingredients out that I didn’t have enough chocolate chips so I chopped up some dairy milk into chunks as a substitute.

Standard dry mix together.

Sugar and butter mixed and beaten well until it was as fluffy as I could get by hand as I don’t have an electric whisk.

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Incorporated the egg.

Next I very slowly, bit by bit, blended the dry into the wet using a whisk.

I laid the blobs out on my tray.

A real lesson learned here, Rice and Dine recommended to¬† ‘Drop dough by rounded tablespoonfuls, 2 inches apart’.

I didn’t have enough room for this and I really don’t know why I didn’t just do more, smaller batches instead of doing it all at once. Patience and hindsight I guess.

Next time I’ll try the balls a bit smaller with much more space. I would also recommend beating with the whisk a bit more to help stiffen the mix too.

My first tray came out great however the other two had melted a bit more and bled into each other, so I had a massive block of cookie rather than round individual ones. No matter as they’ll still get eaten and I cut them into square chunks instead.

I would really recommend going and checking out their page, again amazing food with different difficulty levels of cooking with printable recipes and instructions. I cannot wait to be able to bulk make several of their recipes that I’ve saved!

Head over to Rice and Dine for ingredients/measurements and let them know if you make any of their recipes!

K