I love making these as a gift for people. In lieu of the traditional bottle of wine or box of chocolates, filling up a tin with these is lovely. This weekend just gone I made them to thank some friends for having us in Gloucester. BUT, then they made flapjacks and had homemade marmalade for us to take home! The English countryside sure does food well.
But I digress, these cookies are great, here’s the recipe…
125 grams butter
1 cup soft brown sugar
1 teaspoon of vanilla essence
1 egg, lightly beaten
1 tablespoon milk
1 3/4 cups plain flour
1 teaspoon baking powder
250 grams (1 1/2 cups) dark chocolate chips
- Preheat your oven to 180C, line a couple of baking trays with baking paper.
- Cream the butter and sugar with electric beaters in a large bowl. I’ve done it by hand with a whisk if you don’t have beaters.
- Mix in the vanilla essence and gradually add the egg, beating well. Stir in the milk.
- Add the flour and baking powder and fold in to the batter.
- Stir in the dark chocolate chips. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out.
- Roll into balls, or drop level tablespoons of the cookie mixture onto the baking tray, leaving about 4cm between each cookie. Then lightly press each one with a floured fork. Makes ’em look all professional like.
- Bake for 10-15 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook.
- Cool on a wire rack. Makes 30.
Healthy? I often switch out the butter for olive oil margarine for those watching cholesterol. About 100 calories per cookie if you make 30.
Gluten free? No, they’ll crumble if you try and adapt them. There will be GF cookies to come though.
Storage: In an airtight container. I doubt they’ll last longer than they keep.
This is a classic and an easy crowd pleaser. You really can’t go wrong…
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1 cup milk
50 grams butter, melted (or half-half butter and natural yoghurt for a slightly healthier version)
1 cup frozen raspberries
1 cup (180 grams) white chocolate chips
- Preheat the oven to 190 C. Grease a muffin tin or line with patty cases and spray with cooking oil.
- In a large bowl mix flour, baking powder and sugar.
- In a small bowl whisk together egg, milk and butter.
- Add wet ingredients to dry ingredients along with the raspberries and chocolate.
- Using a large wooden spoon mix until just combined.
- Spoon into the muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden.
Healthy? 240 calories a muffin (with all butter)
Gluten free? I’ve used gluten free flour in this recipe and it worked white well. Keep the full amount of butter though, to keep it moist.
Storage: They freeze well, otherwise best eaten within a couple of days.
This recipe is awesome as it uses natural yogurt instead of butter, making cornbread on the side a smashingly healthy choice. Yet, they still taste buttery, it’s a baking mystery I tells you!
½ cup flour
½ cup of cornmeal (also known as polenta – found in with the polish food in UK supermarkets and with the pasta in Australian)
1 tablespoon sugar (more or less to taste)
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain fat-free yogurt
¼ whole kernel corn, drained
Preheat oven to 180 C. In a medium bowl combine dry ingredients. Then put everything else in and give it a good stir. Pour in to a sprayed square tray or fill eight muffin cups to about ½ full, as I have.
Bake for approximately 20 minutes, best served warm. When I defrost them to have with leftovers, I often pop them back in to the oven to give them that crustiness again.
Healthy? 80 calories a serve/muffin.
Gluten free: Switch out the flour for your GF flour alternative and these taste exactly the same.
Do: add an optional ¼ cup jalapenos and/or olives – it’s great if you are making it to go with chilli con carne, not so much with dishes like Moroccan lentil soup, too many flavours.
Storage: Store in an airtight container or they freeze well. Putting them back in the oven for 10 minutes when serving with leftovers is extra nice.