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Posts Tagged ‘Lily O’Brien’s’

I have finally mastered the art of cookie making!  It has taken a lot of experiments…. usually where I made a complete and utter hames of it!  (That expression just popped into my head there! It was a saying of my Mum’s…. basically making a mess of something!  But doesn’t ‘hames’ sound much better?)

I know those accomplished cookie makers are probably sneering right now… but hey I make the best pastry and I can’t be good at EVERYTHING! 🙂

Anyway back to me and making cookies, or as I would call them, biscuits.  I’ve never had success.

They would sort of splurge all over the place and take forever to cook or be so hard you couldn’t eat them!  But I persevered and won!

Chocolate Chip Cookies

The recipe was adjusted from one in a Woman’s Weekly magazine from a couple of years ago.

Ingredients:

  • 275 g/9 oz spelt flour
  • 175 g/6 oz butter
  • 125 g/4 oz caster sugar
  • 100 g/3 oz chocolate chips – I used Lily O’Brien’s chocolate buttons chopped up

Method:

Put the flour into a bowl and chop your butter in. Mix in the butter until it resembles breadcrumbs.  Next add in your caster sugar and squish/rub the whole lot together until it starts to combine.  Yes, folks, I was making this by hand.

If you are using chocolate buttons, chop them up into the size you like.  Add them to the mixture.

Cut a piece of parchment paper.

Now take your mixture and form it into a sausage shape on the parchment.  Roll it up in the parchment – about 6 cm/2 1/2 inches in diameter, again squish up the ends so it looks like a Christmas cracker.  Place in the fridge.

I left in the fridge for a few hours.

When you are ready heat your oven to 180 deg. C.

Take your sausage roll out of the fridge and cut it into 1 cm/1/2 inch slices and place on parchment lined baking sheet.

Bake in the oven for c 15 – 20 minutes.  Leave to cool on the tray for a bit, before transferring onto a wire rack.

These last at least a week in an airtight tin.  I haven’t tried freezing them – not sure if it would work.

Oh, and by the way, they are best served with home-made ice-cream!

Enjoy 🙂

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