I dont know about you, but when the baking skills were getting handed out, I just didnt get the memo!
Mary Berry was clearly at the front but I didn’t even make it to the back of the queue that day. One of my 8 year olds favourite baking stories is when we attempted to make gingerbread people together one christmas time. I had the recipe, I had the ingredients and more importantly I wanted more than anything to create a fun filled joyous memory and capture a new tradition with my daughter…..But in true Lisa style, it just wasn’t meant to be.
To this day I am not quite sure on the technicalities as to why, but the gloopy mixture more resembled Slimer from the Ghostbusters instead of the picture on the recipe, It wouldn’t even hold in the moulds!
Nowadays, I leave the technical baking to the experts and rely on easy recipe searches to engage in, ironically, one of my children’s favourite activities. Here is our latest creation, easy bake choc chip cookies:
- 150g softened butter
- 150g soft brown sugar or golden caster sugar, or ideally half and half.
- 1 Medium Egg
- 1 tsp Vanilla extract
- 200g Plain flour
- ½ tsp Baking powder
- 150-200g chocolate chips or chopped chocolate
- Mix the butter and sugar together using an electric whisk or hand whisk until light and fluffy, then beat in the egg and vanilla. Next fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Try not to overwork the dough as this will toughen the cookies
- For the best flavour, leave the mixture overnight: either cover the bowl and chill. or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line 1-2 baking trays with parchment.
- Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Alternatively you can use a spoon to get 8-10 scoops of mixture onto the tray if your little ones prefer not to get sticky hands. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake for 8-10 mins fresh – chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a baking rack to cool completely then store in an airtight container.
This is how ours turned out and they were totally delicious!
Easy Bake Choc Chip Cookies.
For more easy bakes you can head over to the BBC Good Food Website here.