Recipes (Baking)

Please try my recipes and leave a note on how they turned out!


100g self raising flour
55g Caster Sugar
55g Margarine
30g Choc chips (approx)

Measuring Scales
Chopping board
Sharp Knife
Baking Tray

What to do:

1.   Pre-heat the oven about 190°C
2. In bowl at flour, sugar and margarine, mix with hands to make the dough (see pic below).
3. Sprinkle on choc chips and mix into the dough with hands.
4. Roll the dough into a long sausage shape.
5. Get a sharp knife and cut rounds approximately 1cm thick.
6. Place rounds onto tray (leaving around 4cm between each or else it'll merge and be one big cookie!)
7. Back at top of oven for approx 15 mins till golden
8. Leave for 10 mins on tray before removing (otherwise you'll break them)
9. Take off tray and munch with a cup of tea!
This is how the cookie dough should look

This is what happens when the cookie
 circles are placed too close on the tray!

225g softened butter (or just margarine)
225g Caster Sugar
170g (1/2 tin) Condensed Carnation Milk
200g Porridge Oats
150g Self Raising Flour
1/2 tsp ground cinnamon
150g Raisens

Measuring Scales
Tea Spoon
Wooden spoon
Baking tray - lined with baking paper or they will weld to the tray!

What to do:

 1. Preheat oven to about 180°C
2. Cream butter and sugar together with wooden spoon till fluffy
3. Stir in condensed milk.
4. Mix in oats, flour and cinnamon to form dough.
5. Add and mix in raisens to the dough
6. In the lined baking tray  put blobs of cookie dough with about 5 cm gap between them
7. Pat the Cookies down slightly
8. Bake for about 15 mins until pale golden
9. Don't remove too quickly from tray unless you used the baking paper, in which case remove and cool.

Here is the blobbed cookie dough (right) and my first attempt at these cookies (left).
But don't use a holey tray unless you want dripping cookie dough mess at the bottom
of the oven. Careful not to break the cookies when you take them off the tray too.

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