Sometimes, when the biscuit cupboard looks like a hungry bear has ravaged it (or more likely my husband has snaffled all the good stuff and left us with a few suspect custard creams and an orange club that was around before christmas) the only thing to do is bake!
These cookies can be adapted to add in anything that you like or have in the house!
•140g softened unsalted butter
• 100g caster sugar
• 1/2 teaspoon baking powder
• 250g plain flour
• 1 teaspoon vanilla essence
• 1 egg + 1 egg yolk
• 1 tub of coloured chocolate pearls (I get them in the baking aisle they are cupcake toppers and work brilliantly but you can use smarties)
Oven 180°c. Line a baking tray with baking paper.
Beat butter and sugar together. Add egg and egg yolk and vanilla essence and beat. In a seperate bowl mix together the flour and baking powder and add into butter and egg mix and mix together well. Add in choc pearls and mix through. Take handfuls of the mix and roll, about the size of a ping pong ball, place on baking tray and leave a bit of room to spread. Use a fork to flatten the balls out a little. Bake for 15min. Cool on a cooling rack. They keep well for a couple of days and freeze well for up to 4 weeks. Defrost then warm in oven for a last min pudding with ice cream!
You should get about 16 cookies.
Good for making with toddlers.
• Substitute a tablespoon of butter for peanut butter and use dark choc chips instead of coloured pearls, amazing!
• Substitute 50g flour for 50g porridge oats, add cinnamon instead of the vanilla and raisins instead of the chocolate pearls. Also cook for a couple of min less for a chewy cookie.
• Substitute 20g flour for 20g cocoa and add white choc chips instead of coloured pearls for good choc chip cookies