Double chocolate chip and sea salt cookies

Do you ever have those times were nothing seems to be going right? When life's just a little bit rubbish? These cookies are perfect for those times when you need a pick-me-up.

To make double chocolate chip and sea salt cookies you will need:
150g soft butter
80g soft brown sugar
80g granulated sugar
1 egg
225g plain flour
1/2 tsp baking powder
A generous pinch of sea salt
50g dark chocolate chips
50g white chocolate chips

Preheat the oven to 160°C and prepare your baking trays by putting a piece of greaseproof paper in them

Pop the soften butter in your bowl

Throw in the two sugars and beat together along with the egg

Sieve in the plain flour and baking powder

Add a generous pinch of sea salt and the chocolate chips and give it all a good stir to combine

Spoon out 1/2 tablespoon amounts of the dough, roll into a ball and flatten into a patty (a little bit thicker than you want your finished cookie as they will spread in the oven!) Space them out well in the tray so that they don't merge and form one monster cookie.

Put the tray in the oven for 10-14 minutes, until there are nicely golden

Set out to cool on a rack...although they are definitely more delicious warm from the oven!

Comments

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

A sample of breakfasts from Melbourne

Those of you that don't follow me on Instagram ( @caggyp if you're interested) won't have been subjected to the constant barrage of photos of sunny Australia. I've just returned from 2 months Down Under and the food there was a big feature of my Instagram feed , so I thought I would share my breakfast/brunch favourites from Melbourne, where I spent the majority of my time, on here (i.e. impose my photos on you via all mediums I can think of) Tivoli Road Bakery (South Yarra, Melbourne) This Danish Pastry, if my memory serves me correctly, is a fig, almond and custard concoction, but whether I've got that correct or not it was abso-freaking-lutely delicious. I also enjoyed a slice of the Tivoli Road fruit loaf (jam-packed with apricots and figs) the mornings when I didn't indulge in their buttery pastries. The owner of the bakery is also originally from Cornwall, which I'm sure goes some way to explaining why I loved the bakery quite so much. ...

Classic Caggs

Search This Blog