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Custard Choc Chip Cookies

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Old 20-05-2013, 20:44   #1 (permalink)
maz
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Default Custard Choc Chip Cookies

These seemed to go down well at Newbury, so if you want to make your own:

Custard Choc Chip Cookies (makes around 25 cookies)

140g unsalted butter, softened
140g golden caster sugar
1 large egg
1/2 tsp vanilla extract
225g self-raising flour
100g custard powder
85g chocolate chips

1. Heat oven to 180C. Line 2 baking sheets with baking parchment.
2. Put butter and sugar in a food processor and whizz until light and fluffy.
3. Add egg and vanilla extract and mix well.
4. Sift together the flour and custard powder, then tip into processor and pulse to mix into a dough.
5. Scrape the dough into a bowl and work the chocolate in by hand.
6. Roll the dough into balls about the size of a walnut, then place on baking sheets a little distance apart. Press each down lightly with your fingers.
7. Bake for 12-15 mins until lightly golden. Remove from baking sheets and cool on a wire rack. Will keep for up to 2 weeks in an airtight container.

Enjoy!
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Old 18-08-2013, 13:46   #2 (permalink)
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[COLOR="black"Recommended, think I've just finished my ninth or tenth


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Old 18-08-2013, 15:12   #3 (permalink)
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Thanks Maz, copied them to cookbook
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Old 18-08-2013, 15:47   #4 (permalink)
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Default

Quote:
Originally Posted by maz View Post
These seemed to go down well at Newbury, so if you want to make your own:

Custard Choc Chip Cookies (makes around 25 cookies)

140g unsalted butter, softened
140g golden caster sugar
1 large egg
1/2 tsp vanilla extract
225g self-raising flour
100g custard powder
85g chocolate chips

1. Heat oven to 180C. Line 2 baking sheets with baking parchment.
2. Put butter and sugar in a food processor and whizz until light and fluffy.
3. Add egg and vanilla extract and mix well.
4. Sift together the flour and custard powder, then tip into processor and pulse to mix into a dough.
5. Scrape the dough into a bowl and work the chocolate in by hand.
6. Roll the dough into balls about the size of a walnut, then place on baking sheets a little distance apart. Press each down lightly with your fingers.
7. Bake for 12-15 mins until lightly golden. Remove from baking sheets and cool on a wire rack. Will keep for up to 2 weeks in an airtight container.

Enjoy!

Yea right
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Old 18-08-2013, 16:59   #5 (permalink)
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Already looking forward to your next batch Maz.
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Old 19-08-2013, 14:09   #6 (permalink)
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Quote:
Originally Posted by peter H View Post
[COLOR="black"Recommended, think I've just finished my ninth or tenth


Peter

[/COLOR]
This is high praise indeed from the King of the Welsh Cakes.
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Old 19-08-2013, 17:03   #7 (permalink)
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They were so lovely many thanks for sharing them

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Old 19-08-2013, 17:20   #8 (permalink)
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Superb cakes and biscuits, and i do love a tart with a firm bottom
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