Delicious Recipes

Equipment:

• Oven
• Mixing bowl
• Whisk
• Kitchen scale
• Teaspoon
• Wooden (or plastic) stirring spoon
• Baking trays
• cooling rack

Ingredients:

• 150g salted butter, softened
• 80g light grown muscovado sugar
• 80g granulated sugar
• 2tsp vinilla extract
• 1 large egg
• 225g plain flower
• 1/2tsp bicarbonate soda
• 1/4tsp salt
• 200g plain chocolate chips/chunks
• Sifter

Method:

Step 1

Heat a conventional oven to 190C or a fanforced oven to 170C and line two baking trays with non-stick baking paper.

Step 2

Beat the butter, muscovado sugar and granulated sugar in a bowl until creamy

Step 3

Beat in the vanilla and egg

Step 4

Sift in the flour, bicarbonate soda and salt mix in until homogeneous.

Step 5

Add the choocolate and stir well

Step 6

Make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

Step 7

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

Step 8

Leave on the tray for a couple of minutes to set and then lift onto a cooling rack.

Additional notes

• If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.
• You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.