Cooking With Charl

Amateur home cook, with a love for baking and all things garlic :)

Chocolate chip cookies

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These chocolate chip cookies are really quick to make and are packed full of chocolate! They also double up as a great DIY cookie mix gift, by layering up the ingredients inside a lock tight jar tying with ribbon and placing the method on a tag. Fantastic as a last minute gift or to bake when friends come over, they don’t stick around for long!!!

Ingredients

115g butter
115g light brown sugar
1 egg
100g porridge oats
1 tbsp milk
125g plain flour
1/2 tsp baking powder
170g plain chocolate
170g milk chocolate

Method

– Preheat oven to 180c/ gm 4, line and grease 2 baking sheets

– Mix softened butter and sugar together until well combined and paler in colour.

– Add the egg, mix well and add the oats and milk.

– When mixed together add the flour and baking powder and mix until all the ingredients come together.

– Place chocolate into a bag and smash with a rolling pin until broken into pieces. I like to leave it fairly chunky.

– Stir in the chocolate and place tablespoon size dollops of the mixture onto baking sheets. Wet hands and gently press the down slightly.

– Bake in the oven for around 15-20 mins depending on how dark you want them. They will still be quite soft when cooked and will harden when cooled.

– Leave to cool for at least 5 mins as the melted chocolate will be molten!

This is the gift I made my friend with the addition of cocoa powder 🙂

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Happy baking 🙂

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Gingerbread

This is my ‘better late than never’ gingerbread recipe. It featured in my christmas post, which shows the shortbread and gingerbread star cookies I gave as gifts for Christmas. Although gingerbread is traditionally a christmas thing, it’s good all year round, and ginger is fantastic for settling a funny tummy!

You will need

350g plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g butter
175g light soft brown sugar
1 egg
4 tbsp golden syrup

Method

  • Place flour, bicarb, ginger and cinnamon into a food processor, add the butter and mix until the mix looks like breadcrumbs.
  • If you don’t have a food processor rub the butter into the flour with your fingertips until resembles breadcrumbs.
  • Stir in the sugar.
  • Mix the egg and golden syrup together and add to the breadcrumb mixture.
  • Mix either by hand or in a processor until the mixture clumps together into a ball.
  • Knead the mixture to bring it all together and form a ball, refrigerate for around 20 mins.
  • Roll out the dough and cut whatever shapes you like! I like to make small stars as they are good as gifts and great for the biscuit tin!
  • Traditionally, people like to cut men out of the dough, which is great for children to decorate!
  • Preheat the oven to 180c/gm 4 and grease baking trays, greaseproof paper always works best 🙂
  • Place cut out shapes on the baking trays and place in the fridge for 30 mins (this helps maintain the shape when cooking).
  • Bake in the oven for 10-12 mins for stars and 12-15 for gingerbread men.
  • When baked, the cookies should be slightly darker in colour and may still be a little soft but will harden when cooling.
  • When cooled decorate however you wish 🙂

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I hope this recipe inspires you to make gingerbread whatever time if year!

Happy baking 🙂

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