Recipe: Storecupboard Cookies


Today's recipe is one that everybody needs in their ammo.  Nothing showstopping, but a fail-safe that'll hit the spot when you fancy a bit of Sunday afternoon baking.

Enter the Storecupboard Cookies.  So called because, with a bit of rummaging, you're bound to have the ingredients lurking in your baking supplies.  And boy, are these good.

So it's the weekend and you've got the last minute itch to do some baking? Good, then you're halfway there!  Now you want to head to the kitchen and, after whacking the oven on to 180°,  sift 190g PLAIN FLOUR into a bowl alongside 1/2 TSP OF SALT and 1 TSP BICARBONATE OF SODA.  Put that to one side and then in a larger bowl beat together 110g UNSALTED BUTTER (at room temperature) and 140g LIGHT BROWN SUGAR.  You may want to use an electric mixer for this as you need to keep going until it's smooth....I decided to do it the old fashioned way and it was exhausting!

Once that's done, you need to add in 1 LARGE EGG and 1 TSP VANILLA EXTRACT and mix some more.  Now add the flour mixture in in small quantities, mixing until it's just incorporated.

The last step is to add the star of the show...CHOCOLATE.  Ideally you'll have CHOCOLATE CHIPS around, but we didn't so I opted for chopping up a big (and I mean big) bar of MILKA and throwing that into the mix.  Which to be honest, I think is why these cookies are so good.  There's a creamy taste to them that I can only attribute to the type of chocolate used.

I've read that the key to good cookies is to use a chilled dough so I popped mine in the fridge for 20ish minutes while I tidied the kitchen.  Or if you prefer, skip this step and just grab handfuls of dough, shape them roughly and put them onto a baking tray.  You'll need to leave a bit of space between each one, but I didn't find that they expanded too much.  

The cooking time depends on the size of your cookies....between 10-15 minutes should do it; you want the edges to just be turning golden brown.  When they're cooked, remove for the oven and leave for 5 or so minutes to firm up before transferring to a cooling rack.

Et voila!  Enjoy with a cool glass of milk and marvel at how much of a domestic goddess you are rustling these up so easily!


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