Once again, Neven has been kind enough to give us more recipes for you to enjoy!
This month we’ve got some baking that even children would enjoy!
Chocolate chip cookies
American-style cookies – laden with dark chocolate make a delicious accompaniment to tea or coffee. Make them on a rainy afternoon and eat them while still warm from the oven. If there is any left they can be stored in an airtight tin for up to 1 week.
Makes about 12
125 g (4 1/2 oz) butter, at room temperature
150 g (5 oz) light muscovado sugar
1 teaspoon vanilla extract
1 egg, beaten
1 tablespoon milk
225 g (8 oz) plain flour
1 teaspoon baking powder
125 g (4 1/2 oz) plain chocolate (drops or bar cut into small chunks, no larger than 1 cm (1/2 inch)
125 g (4 1/2 oz) white chocolate (drops or bar cut into small chunks, no larger than 1 cm (1/2 inch)
Preheat the oven to 180C/350F/Gas 4. Line a large baking sheet with non-stick parchment paper.
Cream the butter and sugar in a large bowl with an electric beater. Add the vanilla extract and egg and beat again until well combined. Stir in the milk.
Sift the flour and baking powder into a bowl and then fold into the butter and egg mixture. Stir in the plain and white chocolate drops.
Drop level tablespoons of the cookie mixture onto the lined baking sheet leaving enough room between them so that they can spread out, then gently press with a fork. Bake for 15 minutes or until lightly golden. Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
To serve, arrange on plates or wrap in greaseproof paper and pack for picnics or in lunchboxes