Baking

Okay so now for the much awaited (I think I've built this up too much you know) recipe for ........
........................................Sammie's Cookies (trademark pending!!)

Begin by gathering your ingredients, I can't stress enough (and I have stressed enough for us all) that the ratio of ingredients is important here so the types of sugars used are critical to the end result -too much castor sugar will make a crunchier biscuit too much syrup and it will be too soggy- we are looking for a slightly (only slightly)crisp edge with a soft inner (bit like myself)- this is not cooking people, it's alchemy.

Preferably choose an egg laid by the lovely Penny hen (maybe this is the secret ingredient)

Ingredients:
125g unsalted butter - melted and cooled slightly
125g castor sugar
70g soft light brown sugar
30g golden syrup
1 egg
225g self raising flour
half teaspoon of bicarbonate of soda
100g choc chips

Place the sugars, golden syrup and egg in a large bowl and whisk briskly with an electric whisk until pale and lovely...

 

Gradually add the melted butter a couple of tablespoons at a time whisking well and alternately mixing a couple of tablespoons of the sifted flour/bicarb until they are all mixed well together.
Finally using a spoon stir in the choc chips (I have a dilemma with these the nice Belgian choc ones melt too much but the cheaper choc chips stay nice and compact in the biscuit hmmmm)

NOW THIS IS THE IMPORTANT BIT AFTER MIXING IN THE CHOC CHIPS PUT THE BOWL IN THE FRIDGE FOR ABOUT 30 MINS SO THAT THE BUTTER CAN SOLIDIFY AGAIN (YOU SEE COOKING IS SCIENCE REALLY).
You will need a small (about 4cm diameter) ice cream scoop to portion out the cookie dough I bought one through ebay it was about £1.69 it came from China so I had a long wait but there was no postage charge so for that price I thought I would give it a go!!
If you can't scoop the dough easily with the ice cream scoop just leave for another few minutes for it to soften slightly (but you still need it to be firm enough you'll get the hang of it?!)

 

Place the scoops of dough onto a large baking tray lined with baking parchment - they spread out to about double their size so space well enough apart or you will end up with one huge cookie! unless that is what you want.

 

 

Bake in a pre-heated oven at 150 degrees C for 10 mins checking carefully they should only be slightly tinged at the edges I think I could have pulled this batch out earlier but hey every batch is different(my oven is a fan oven so in a non fan oven you may need to have it set a few degrees higher???? lower and long cooking is better than too hot etc etc.)

 

They will still be very soft so you need to BACK AWAY FROM THE COOKIES and leave them on their trays to COMPLETLY cool before you even think about touching them - you will think they are not cooked but they will firm up AS LONG AS YOU LEAVE THEM ALONE (that's a note to self really).

 

 

 

 

And then put in a tin and scoff away ! but I think I had better freeze some of these so that I can't pick at them.

 

ENJOY