Hattie O'Connor on 05 Oct 2015
Something sweet to end the series. These cookies can be adapted to your taste by adding dried fruit, your favourite chocolate bar chopped up or sweets, its really up to you! (Reece's peanut butter cup cookies, is that a thing? It should be a thing!) I chose to make two types of cookies, dark chocolate and cherry as well as M&M cookies. You might notice in the pictures I tried to use a cookie cutter in the shape of a Moomin... What resulted is a very mis-shapen Moomin! So I've learnt my lesson, these cookies don't want to be cute Moomin character shapes and probably no other shapes for that matter, so for this recipe let's stick with the classic circular cookie shapes. But what these cookies may lack in cuteness, they do not disappoint in taste and texture. Be careful not to over cook or undercook the cookies. Check when you think they are done if they seem the right consistency by cutting through one with a knife. They should resist the knife a little but still be soft.
I hope you have enjoyed this series, and if you were a stranger to the kitchen before but have tried one or two of my recipes, hopefully you are getting the hang of things! Best of luck to everyone starting at UAL this year, enjoy the cookies! :)
The previous recipes in this series:
220g Plain Flour
1tsp Baking Powder
1/2 tsp Vanilla Extract
Pinch of Salt
2 handfuls of Chocolate, Sweets, Dried Fruit or Nuts that you like in small pieces
-Preheat the oven to 200 degrees Celcius and prepare a baking tray with baking parchment.
-Into a mixing bowl, add the sugar and butter and mix until combined well. Then, crack the egg into a small bowl and beat. Then mix the egg gradually into the butter and sugar, followed by the vanilla.
-Sift the flour, salt and baking powder into the bowl and mix well and then mix in which ever chocolate, sweets, dried fruit or nuts you have decided to use.
-Using a table spoon, drop spoonfulls of the mixture onto the tray and press with the back of the spoon into circular shapes. Dont spread the mixture out too flatly or too widely. The cookies should be about 1cm thick. also, leave about 5cm space between each cookie because they will expand when they cook.
-Put the tray in the oven and cook for about 10 minutes or until the edges are golden brown. Then leave to cool for a few minutes. Now you're ready for some warm cookies fresh from the oven, try not to eat them all at once!