Chocolate Chip Cookies
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate, cut into chunks
Preheat oven to 350 F.
Cream together butter and sugars until smooth, then add egg and vanilla and blend in.
Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
Once cooled store in an airtight container
These types of products are also sometimes known in the UK as “Sand Cakes” due to the texture of the baked product.
300 grams soft Butter or Margarine
260 grams fine icing sugar
400 grams all purpose flour
Half a teaspoon of baking powder
Pinch of salt
2 Egg whites
Sift the flour and baking powder together then mix in the salt
Put the icing sugar, butter (or margarine) and vanilla essence into a mixing bowl and mix together with an electric mixer using the betters until light a fluffy
Remove and clean any mixture from the betters
Mix in the egg whites
Finally gently fold in the Flour and baking powder and mix into a smooth paste
Note: do not over mix or the mixture will become tough.
Now put the mixture into a piping bag fitted with a large size piping tube or into a piping utensil and pipe star shapes onto a lightly greased baking sheet. Leave a space in-between each shape as the mixture will flow slightly when baking
Place a small piece of glace cherry onto the shape
Bake in the oven at 180c until lightly golden in colour and the tips of the stars are golden brown
Leave to cool then store in airtight tin / container
If you wish you can decorate the products by dipping into melted chocolate or sandwiching two pieces together with cream and then dust with icing sugar the variations are as endless as your own imagination...
The mixture can be piped into many different shapes and sizes or into individual paper baking cases supported by a tin baking pan with a small piece of glace cherry in the centre
300 grams all purpose flour
200 grams Unsalted Butter
100 grams fine caster sugar
Yolk of “one” large egg
Half a teaspoon baking powder
Half a teaspoon vanilla essence
Sift flour and baking powder together, add sugar, butter, essences and bring to a crumbly texture then add the eggs yolk and bind all together to form a smooth pastry using your hand,
Divide pastry into portions, or form into a roll about 1 inch diameter, and wrap in film, put in the fridge for 30 minutes to become firm.
Unwrap the pastry and brush with beaten egg and roll into brown sugar, cut into pieces about half inch long, put onto a greased baking tray none sugar side down and gently press down with the outer palm of the hand this will form a slight indent in the pastry, leave a slight gap between each shortbread on the tray.
Bake in the oven at 180c until lightly golden +/- 25 minutes
Try dipping the tops into some melted dark, milk or white chocolate, if you do this put them onto a baking tray and put into the fridge for a few moments for the chocolate to set
Alternatively add some cherries into the recipe or with chopped almonds, chocolate chips, peanuts, raisins, and the variations are endless, or just make the basic recipe and then make a variation of flavours
Once baked, cooled, and decorated keep in an airtight container or tin, if you can!