Today is another gray, cold day with the wind rattling the doors and the rain tapping the windows, usually I love this kind of weather but today its just making me feel sad.
My kiddies went back to school yesterday after a lovely long holiday, thanks to the Soccer World Cup, and now the house seems way to quiet and empty during the day. I miss hearing them playing upstairs and knowing that they are safe and warm regardless of the freezing weather outside. I can’t wait for them to get home from school.
I decided to bake some chocolate chip cookies and shortbread as a treat for hubby and the kiddies for when they get home, I'm sure they will love it. So for anyone else out there who needs a little pick me up today, try these chocolate chip cookies they are sure to put a little smile on your face.
225g (1/2lb) self-raising flour
100g (4oz) butter or baking margarine
100g (4oz) castor sugar
50g (2oz) soft brown sugar (or normal white sugar)
100g (4oz) chocolate chips
1 extra large egg beaten
- Heat to oven to 190C / 375F
- Sift the flour into a mixing bowl
- Use your fingers to rub the butter/margarine into the flour till it looks like fine bread crumbs.
- Stir in the castor sugar, brown sugar and choc chips
- Add the beaten egg and mix by hand till it forms a smooth dough
- Grease 2 baking sheets with butter/margarine (or spray-n-cook)
- Break small pieces off the dough and roll into balls in the palm of your hand
- Flatten slightly and place on the baking sheet, not to close together as they will spread out
- Bake the cookies for about 10 minutes depending on your oven
- Let them cool and then just enjoy
-Both brown and white sugar make brilliant cookies, but if you use soft brown sugar the cookies will be darker and color with a slight caramel taste
- This recipe is very forgiving so if you don’t have castor sugar just use 100g normal white sugar – they will still taste delicious.