2019-06-01_Food_Heaven

By ProCook

(www.procook.co.uk)

By ProCook (www.procook.co.uk)

52 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Chewy chocolate

chip cookies

MAKES 18

250g (9oz) plain flour

½ tsp bicarbonate of soda

220g (7¾oz) packed brown sugar

100g (3½oz) caster sugar

170g (6oz) unsalted butter, melted

1 free-range egg plus 1 egg yolk

1 tsp vanilla extract

100g (3½oz) white chocolate chips

100g (3½oz) milk chocolate chips

1 Preheat the oven to 165°C/Gas Mark

2½ and line three baking trays with

greaseproof paper.

2 In a mixing bowl, sift the flour and

bicarbonate of soda together. Set aside.

3 In a separate mixing bowl, add the

brown sugar, white sugar and melted

butter and mix together thoroughly with

a wooden spoon. Beat in the vanilla

extract, eggs and yolk until light and

creamy, before adding in the sifted dry

ingredients until well mixed.

4 Add all of the chocolate chips and stir

with a wooden spoon until evenly

distributed throughout – you want every

bite to have a chocolate chip!

5 Using an ice cream scoop, make balls

of the dough and spread 6 on each tray.

Leave plenty of space between them to

allow for spreading as they cook.

6 Bake for 13 minutes and remove from

the oven. They may not look quite done

but take them out and allow them to

cool for a delicious chewy cookie.

Classic shortbread

MAKES 20

150g (5½oz) caster sugar

300g (10½oz) salted butter, at room

temperature

400g (14oz) plain flour

50g (1¾oz) cornflour

1 Preheat the oven to 180°C/Gas

Mark 4.

2 Add the butter and sugar to a large

mixing bowl and cream together

using a wooden spoon or electric

mixer until it's light, smooth and

fluffy, taking care to remove any large

lumps of butter.

3 Gently sieve the flour and cornflour

into the bowl and mix to form a

dough. Use your hands to bring the

mixture together before placing onto

a lightly floured worktop. Knead

until smooth.

4 Flour a rolling pin, then roll out until

around 1cm (½in) thick and, using a

floured circular cookie cutter, stamp

out your biscuits.

5 Transfer to a non-stick baking sheet

and prick each biscuit a couple of

times with the prongs of a fork.

6 Place in the middle of the oven for

10-15 minutes until the biscuits have

turned golden brown on the edges.

7 Remove from the oven and sprinkle

with caster sugar. Allow to cool for

about 10 minutes before removing to

cool down entirely. Tap off any

excess sugar and enjoy.

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