These cookies are like those huge ones you get in the coffee shop…
250g All purpose flour
1 pkt Baking soda (5mg)
170g Melted butter
220g Brown sugar
100g White sugar
1 pkt vanilla essence (5mg)
1 egg yolk
100g Chocolate chips (use more if you wish)
A pinch of salt
Preheat the oven to 165c and prepare the baking trays by either lining with grease proof paper or greasing with butter.
In a bowl sift the flour and the baking soda then add the pinch of salt and set aside.
In a separate bowl, mix the melted butter, brown and white sugar. Then beat in the vanilla and egg and the egg yolk until light and creamy.
Slowly add the flour and keep mixing until well combined.
Add the chocolate chips and fold in evenly.
Put about a large spoon of cookie dough on the tray. Make sure to leave about 3 inches between as they do spread out. (I cooked 4 at a time).
Bake in the oven for 15 minutes or until crispy on the edges. Do not worry if they don’t look cooked in the middle, they will soon harden up. If you leave too much longer they will resemble bricks.
Once you remove from the oven, leave on tray for 5-10 minutes (otherwise they may break when lifted), then move to a wire rack to cool.
Warm slightly and add a large dollop of ice cream.
Try mixing in 2 teaspoons of peanut butter and/or a dash of caramel syrup after the chocolate chips. Make sure you mix well.
125g butter (softened)
55g caster sugar
180g plain flour
Pre-heat the oven to 190c.
Beat the butter and sugar together until it is smooth.
Slowly stir in the flour and mix well.
Turn mixture out onto a clean worksurface (sprinkled with flour to avoid sticking) and roll out until it is 1 cm thick.
Cut out desired shapes (rounds or fingers) and place on a baking tray with parchment paper (grease-proof) and softly poke with a fork to make pattern and then place in fridge for 20 mins.
Sprinkle with a few sugar grains over each one then bake in oven for 15 mins or until pale golden brown. Cool on a wire rack.
In Victorian times the coconut shy was a popular feature at fairgrounds in the UK. You paid a few pennies to throw something at a coconut in the hope of knocking it over and taking it home as a prize. I remember this was still around when I was a child.
This led to the widespread popularity of desiccated coconut and the increased use of it in British cuisine. I remember the first time I made coconut ice, it was in my cookery lesson at Wembley High School and I was sharing a kitchen with my friend Susan Vernall. I’m now posting it here for Sue’s niece Janine Be who asked me for the recipe. Happy Cooking Janine.
Unfortunately I didn’t have the pink food dye required so substituted it with a red dye instead.
1 lb granulated sugar (454 g)
5 oz (141 g)
1/4 pint milk (150 ml)
Pink food colouring
Butter a shallow tin.
Place the sugar and milk in a saucepan over a low heat until the sugar has dissolved.
Bring to the boil and cook gently until a little of the mixture dropped in cold water forms a soft ball.
Remove from heat and stir in the coconut.
Pour half the mixture into the buttered tin.
Add a few drops of the food colouring to the remaining mixture, stir and then gently pour over the first half of mixture in the tin.
Mark into bars (or small bite sized squares) and leave to cool. Cut when cold.