My favourite thing about winter is dunking home baked biscuits in a steaming hot mug of tea, coffee, milk or hot chocolate (take your fancy). It makes me feel all warm and cosy, and it’s the best afternoon or late evening treat. Here’s a recipe for the classic chocolate chip cookie …
1 cup butter
1 cup light brown sugar
1 cup caster sugar
2 teaspoons vanilla extract
3 cups plain flour (rice flour or gluten free flour if you’re intolerant)
1 teaspoon baking powder (gluten free products available)
1 teaspoon baking soda (gluten free replacements available at health stores)
1 teaspoon salt
1 1/2 cups rolled oats (you can also use gluten free rice flakes or millet flakes)
1 cup dark chocolate broken into small pieces
1 cup milk chocolate broken into small pieces
1. Preheat the oven to 175˚C and lightly grease some baking paper in preparation for your scrumptious cookie dough.
2. In a mixing bowl, cream together the butter and both sugars until smooth and fluffy. Add the eggs and vanilla and beat gently.
3. Sieve the flour, baking powder, baking soda and salt into the mixture and stir until sufficiently combined. For the finishing touch add the oats and chocolate chips. You’ll need a sturdy wooden spoon by this point! The cookie dough should be firm enough to form tablespoon sized blobs onto the prepared baking sheets. Make sure they’re not too close together otherwise you’ll get a slab of cookie.
4. Bake for 10 to 12 minutes. (If they look underdone don’t worry, they’ll continue to cook once removed from the oven and will firm up) transfer from the baking sheets to cool on wire racks.
5. Now you can dunk away to your hearts content!
Editorial by Stevie Hopwood
Georgie Pie is back! But is it as good as we remember?... more
Food fans must be nearly bankrupt after the abundance of expensive food festivals all over New Zealand.... more
If you are what you eat then soon we may all be dead.... more