Ever since my son, Tris was a little boy, he has loved these classic cookies. they were the most requested item when a friend was coming over and they all loved them too. I haven't made them in a while.....
Today is bank Holiday monday in England and the last one one before Christmas, it is right at the end of the hols and of course it is raining. So I am thinking about baking. At the moment, I am fueled by the wonderful atmosphere that is the Great British Bakeoff here on television and it has encouraged the usual people to come out of the wood work. I love the show and never miss it. If you cannot get it where you are, look online. Very worth it.
But as usual, I digress! We are here to make cookies and here is a sneak peak....
Golden and yummy. Not all that healthy but I have a couple of solutions for that too, firstly, make the cookie dough and then freeze half (more about that in a bit) and secondly, make them for company. This means that you are not so likely to eat them all and the risk is spread out a bit.
So. What do we need? Nothing special as it turns out!
Gather these supplies: To make 24 biscuits:
125g unsalted butter, softened
1/2 cup castor sugar
1/2 cup dark brown sugar
1 egg, lightly beaten
Good pinch sea salt
1 3/4 cups self raising flour
1 teaspoon baking powder
200g chocolate, roughly chopped
100g walnuts or pecans, roughly chopped
You will also need someone to supervise so that you don't eat the cookie dough while it is raw. My Cocker Spaniel Sally is my supervisor and looks on with disapproval if I even LOOK like I am going to cheat...
She sits on her chair away from the baking area and doesn't even blink.
Okay, here is what we do...Preheat the oven to 180 degrees celsius (moderate) and cut a piece of baking paper for your cookie tray. Then cream the butter and the sugars until light and fluffy. Add the beaten egg and keep mixing. Stir in the flour and baking powder next and then add the salt, nuts and chocolate.
TIP: you will notice that I have said 'roughly chopped' for the nuts and chocolate. I like big pieces which do not get lost when they are cooked. But if you want smaller, chop the pieces more.
At some point, you will do better to get into the dough with your hands and mix really well. At this point, halve the dough and shape one half into a log. Wrap in clingfilm and put into the freezer. This means that when you want cookies again but you are a little pressed for time, just thaw and cut pieces off the end and bake. Voila! Cookies!
The remaining dough should be shaped into twelve even pieces and placed onto the prepared tray, allowing enough room for spreading.
Slightly flatten each cookie. Cool for about 10 minutes. Watch them too. The more they cook, the harder they will be when cold and you don't want them to go beyond the golden stage. If you are new to biscuit baking, be aware that they will be soft and feel uncooked while they are still hot. It is only after they are completely cooled that they will reach maximum hardness.
Cool them on a wire rack and then plate up to share!
I don't know how long they will keep for. Here is what they look like after ten minutes....
I forgot that it was school hols and Tris was home......the dog didn't do too much to stop him either leading me to suspect a plot....
Looks like someone with a secret!
Well thank you so much for stopping by. I do hope that you enjoy these. They are super easy to make and it is worth doubling the recipe and then freezing three logs for later.
Hugs and kisses