Tuesday 23 October 2007

a busy day baking...

I'm hosting a pink ribbon breakfast/brunch tomorrow, so I've been baking most of the day - and Nat has been very co-operative, sleeping for two hours!! I've never made lamingtons before, but am really happy with how these turned out!!

Choc Chip Cookies

Makes 28
125g butter, at room temperature
½ cup caster sugar
½ cup brown sugar, lightly packed
½ tsp vanilla essence
1 egg, lightly beaten
1½ cups self-raising flour, sifted
½ cup Dark Choc Bits
1 Using an electric beater, mix butter, sugar and vanilla essence in a large bowl until light and fluffy. Add the egg and beat until combined. Fold in flour, then the Choc Bits.
2 Line two oven trays with baking paper. Shape tablespoons of mixture into balls and place about 6cm apart on the trays.
3 Cook in a moderate oven (180C) for 10 to 12 minutes, or until biscuits are lightly browned. Remove from oven and stand for 5 minutes before turning out onto wire racks to cool.
4 Store in an airtight container.
Tip: These biscuits can be made up to four days ahead or frozen for up to two months.

These are the yummiest choc chip cookies!! I haven't made them for ages, but just wanted to share, cause I had the photo there!! Give them a go!!

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