Sunday, 5 October 2008

So much free time!!

So. Exam over. Friday I went out briefly for steak and lemon meringue pie. Wasn't an amazing pie but at least it was a good sized slice. Saturday featured the joys of Watford shopping centre and a fashion show. I love them. Pity the poor models who have to dance in high heels on a stage designed almost to trip them up. It's a hard life. Even if you do look hot.

Sunday was rainy. So it had to be done. BAKE FEST!! I went straight for the cookies book. Fortunately there was a bit of planning involved. I spent the Saturday stocking up on flour and various chocolate chips and coconut, just in case there was an opportunity! I did, I confess, not make any of the recipes that I had listed. Instead I opted for the classic - chocolate chip and a vanilla cookie. The aim was to make use of the Hello Kitty cookie cutters I have from HK. Unfortunately, as you can see, they didn't really show up (although as I've just noticed, a ghost of Hello Kitty is in the top corner of that heart). Will have to push harder next time or make a stiffer cookie.

The vanilla cookie is called the Teatime sugar cookie in the Ultimate cookie book. Very sticky dough and so extra flour was called for.

The chocolate chunk cookie recipe I adjusted a lot but still not enough. Critique from father was (funnily enough) was firstly "they're not cooked yet" - "no dad, that's a white chocolate chip", the second I agreed with - 10% less sugar. As it was we reduced the sugar by half a cup in the first place. Plus I suppose I used a pack of white chips which are infinitely sweeter. Must re-jig next time I make them.

Chocolate chunk cookies
1 cup butter
1 cup sugar
1 tsp bicarb of soda
1 egg
1 tsp vanilla
2 1/2 cup plain flour
2 packs chocolate chip (about 200g)

Gas Mark 5

1. Beat butter with sugar
2. Add everything else in order, beating in the flour gradually. It is slightly drier than my usual chocolate chip recipes.
3. Place rounded teaspoonfuls on an ungreased baking sheet. I put five walnut sized blobs per sheet.
4. Bake for approximately 8 minutes.

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