:: Recipe: soft, American-style chocolate chip cookies

Posted by Kerry on July 21, 2008 | Permalink

Makes: loads (approx two dozen - thirty, depending on how much mixture you eat and how big you like ‘em)
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Categories: recipes
Tags: baking, chocolate, chocolate chip cookies, cookies, food, recipes, sweets

:: Hot cross bun pudding

Posted by Joelle on March 31, 2008 | Permalink

This picture is from last Easter’s baking first - my first attempt at hot cross buns. They turned out well, but fell squarely into the wrong effort : reward ratio for me. Lots of effort, and though they were tasty, they really weren’t that much better than shop bought ones, so I doubt I’ll bother with these again.

This Easter’s baking first recipe on the other hand is going to be a keeper. Oh yes, bread and butter pudding made with hot cross buns is where it’s at. Wonderfully easy comfort food, with an Easter twist. It was gobbled up too fast for a photo I’m afraid, but it looked magnificent, all golden and creamy.

I have my friend Peter to thank for this recipe.
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Categories: recipes
Tags: baking, easter, hot cross buns, pudding

2 comments

:: Dino-tastic

Posted by Kirsty on January 6, 2008 | Permalink

Dino cookies

I did make more than three, honestly; they just all got eaten before I could take any photos! This recipe made about 30 dino cookies (T-rex, stegosaurus, diplodocus, and a really cute raptor), but it would depend on the size of your cookie cutters.

:: Ingredients ::

:: one and a half a cups of sifted flour (I used plain white this time, but I sometimes use wholemeal)
:: half a cup of sugar (I used light brown muscovado - different sugars will get different results)
:: half a cup of butter (or margarine)
:: tsp of baking powder
:: ginger and all spice - go wild!
:: the recipe calls for an egg, but I never use one - the butter binds it plenty.

It’s a fairly straight-forward recipe - mix all your ingredients together, roll the dough out to about 1.5cm thick and cut your cookies. Pre-heat your oven to about 175 C and bake for about ten minutes. I really like soft, chewy gingerbread, so I cut my cookies thick and under-cook them - mmm!