Sunday, 06 November 2011

• Late Night Baking

  

  It was 10:30 at night, I was bored and home alone. So I decided to do some baking, both for my friend's birthday and to find something to do. Not that I had nothing to do – I have tons of homework waiting to be done.

  I am just the queen of procrastination.

  And having some cookies to eat never hurt the homework.

  A quick scan of my cupboard told me I had sufficient ingredients to bake simple cookies – flour, butter, sugar and a wealth of chocolate chips (because chocolate makes everything better). And so I flipped through recipes I collected through the years and found one for Chocolate Chip Shortbread Cookies.

  These cookies are delicate and very crumbly and so should be handled gently after removing from oven till they are cooled. They are great because they require few ingredients, can be made in under an hour and are wonderfully crumbly.

  They keep well in an airtight container, but I can’t really tell for how long because by the third day in my house they were wiped out.

  Chocolate Chip Shortbread Cookies

  • 220g butter
  • 220g all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 75g demerara brown sugar
  • 125g semi sweet chocolate chips
  • 75g chopped nuts (i used peanuts)

  - Preheat oven to 150 degrees celsius
  - Sift flour, baking powder and salt together.
  - Cream butter and sugar till light and fluffy
  - Stir dry ingredients in together with chocolate and nuts
  - Roll into gumball sized balls and place slightly apart on baking tray. The cookies will spread after baking. To prevent too much spread, chill the dough before rolling into balls.
  - Bake for 14 minutes till golden brown.

   

  Cooookie!

  Need I remind you of the goodness of cookies?

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