Category Archives: Cookies

TRIPLE choco-cookies


Chocolate chips cookies in my house just got better! The only improvement would be if I make them quadruple chocolate chip! I don’t normally add cocoa powder into the batter but my son had been asking for dark cookies so just for him, I did!

This is just a variation on one of the recipes I normally use but somehow it came out nicer than ever. This is the recipe I used as a guideline but tweaked it somewhat so the new ingredients were:

  • 100g softened butter or margarine
  • 125g caster or granulated sugar (I had run out of brown sugar)
  • 1 egg
  • 1 teaspoon vanilla flavouring
  • 140g sifted plain flour
  • 2 tablespoons/10g sifted cocoa powder
  • 1/2 tsp salt (if your butter is salted already use only 1/4tsp)
  • 1/2 tsp bicarbonate of soda
  • 75g milk chocolate chips
  • 75g chopped white chocolate

I followed the recipe as in the link given above and baked at 350F/180C/Gas 4.


Ladyfingers/Savoiardi for Tiramisù


I had a special request for Tiramisù yesterday but no ladyfinger biscuits to go in a it. I remembered seeing a recipe online for homemade biscuits so decided to give it a bash.

They were very quick and easy to make and the results were delicious. I was slightly disappointed to have make a Tiramisù with them as I could have happily sat down with a cup of tea and just eaten the biscuits as they were.

They did turn out a little flat compared to shop bought ladyfingers but I read a tip suggesting that the egg yolk be beaten to a thick foam before folding into the beaten egg white. I shall try this tip next time.


(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.

3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner’s sugar,


Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.

In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.
Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.

Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.

Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Brownie cookies


If you take a peek at previous posts you’ll notice that the kids and I love brownies and we love cookies so… imagine my delight when I found a recipe that combined the two! The recipe calls for a package of boxed brownie mix to which you add extra flour, eggs and margarine before refrigerating and then baking. The resulting cookies are delicious – like cookies on the outside and soft, rich and brownie-like on the inside. For the original recipe, click here.

  • 1 package fudge brownie mix (I used Betty Crocker)
  • 1 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar (I ran out so I used white sugar)
  • 2 eggs
  • 1 stick butter/margarine, melted, cooled (113g)
  • 2-3 tablespoons cold water
  • 1 cup dark chocolate chunks (I used Hershey’s milk chocolate chips)
  1. Mix together the flour, brownie mix, chocolate chunks/chips and sugar.
  2. Stir in eggs one at a time, followed by the butter and 2 tablespoons water. If the batter appears too dry, add 1 more tablespoon of water. Batter will be very thick.
  3. Cover and refrigerate for 2 hours.
  4. Preheat oven to 350 degrees.
  5. Grease a cookie sheet.
  6. Drop heaped tablespoons of dough onto the cookie sheet, you want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
  7. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.

More cookies – Alton Brown’s


Alton Browns

As I mentioned in my previous chocolate chip cookie post, I am on a quest to fnd THE perfect chocolate chip cookie recipe… Today’s cookie recipe is called ‘The Chewy’ and is from a chap called Alton Brown. I have no idea who this guy is… but I’m guessing he must be American. Since the recipe seems to be getting rave reviews all over the internet I thought it deserved a try!

What’s different about this recipe is that you melt the butter before creaming in the sugar and the recipe calls for 1 egg plus one extra egg yolk. What to do with the leftover egg white? Don’t throw it down the sink, freeze it! You can save up a few egg whites in the freezer this way and keep them for when you want to make meringue or some other recipe requiring only egg whites. I have found that they still whip up pretty well after freezing.

The dough also needs to be refrigerated for some time before baking. The recipe doesn’t specify how long so I baked a dozen after 1 hour in the fridge and saved the rest of the dough for later… the second batch got about 5 hours in the fridge before being baked.

Both batches turn out well, the cookies didn’t burn around the edges, the taste was pretty similar to the Barbie cookies. I think the only difference really was that this dough didn’t spread out so much so the cookies remained quite thick – slightly cakey in the middle like the Barbie ones but again, I wouldn’t describe them as chewy.

Some commenters on this recipe complained that they were getting greasy cookies but I didn’t come across this problem. In all, a good recipe with tasty results. Thumbs up!

Recipe from the foodnetwork website:


  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • Directions

    Heat oven to 375 degrees F.

    Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

    Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

    Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

    Chocolate Chip Cookies on FoodistaChocolate Chip Cookies

    Chocolate Chip Cookies


    The kids and I love, love, love chocolate chip cookies so this post will hopefully be the first of several on this subject as I go on a quest to find the perfect chocolate chip cookie recipe! I like cookies when they are moist and slightly chewy inside. Some recipes I have used in the past have been too brittle or too doughy tasting. The following recipe is the one we use most often and I shall admit to you that this recipe is brought to you from the DK Barbie Cookbook. 😳  My older daughters make these cookies sometimes too. It’s a nice recipe and the cookies are great when fresh although a bit too crisp by the following day… this is generally not a problem for us though as the cookies are normally all swiped off the tray within minutes! Sometimes, I will make the dough, bake half and keep the other half in the refrigerator for later so we can have fresh cookies again later in the day or the following day.

    For the chocolate chips, I really play around with this part. I have used any of the following and they have been delicious every time: dark chocolate chips (or chopped dark chocolate), milk chocolate chips (or chopped milk chocolate), mixture of dark and white chocolate chips/chopped chocolate, smashed up big bag of Maltesers, M&M’s, chopped up Toblerone… you can really use anything that takes your fancy. I have to say though that the Toblerone cookies and Malteser cookies are particularly fabulous. 😉

    These cookies bake quite evenly, that is to say they don’t go dark around the edges before the centre is cooked. They are soft, ever so slightly cakey on the inside but not chewy. We’ve been using this recipe ever since one of my girls brought the DK Barbie Cook Book home from the school library a year or two ago so the recipe gets a big thumbs up from us.


    • 100g softened butter or margarine
    • 50g caster or granulated sugar
    • 75g brown sugar (this sugar gives the cookies a better texture and flavour)
    • 1 egg
    • 1 teaspoon vanilla flavouring
    • 150g sifted plain flour
    • 1/2 tsp salt (if your butter is salted already use only 1/4tsp)
    • 1/2 tsp bicarbonate of soda
    • 15og chocolate chips


    Cream the butter and sugars together then add the egg and vanilla and beat well.

    Add the flour, salt and bicarb and mix until blended before finally adding the chocolate. Make sure the chocolate is evenly distributed before placing tablespoonfuls of the mixture onto greased baking trays.

    Bake at 350F/180C/Gas4 for 12-15mins (until golden).

    Allow to cool slightly before removing from trays.

    For us, a tall glass of cold milk always accompanies a couple of these chocolate chip cookies.

    Yield: 12 large cookies or around 20 regular sized cookies.

    Coloured sugar


    coloured sugar

    Coloured sugar… what a simple and easy to make at home decoration for cookies and cupcakes! I never thought of colouring sugar until I was browsing some websites and stumbled across the Wilton homebaking and cake decorating website where there was mention of decorating Spritz cookies (which I have also never heard of until now!) with coloured sugar. I learned how easy this is to make after a quick internet search and now have 5 bowls of coloured sugar ready to use in decoration! I did go a bit overboard in the excitement! 😳

    All you need is a thick plastic food bag, sugar (say 1 cup) and food colouring. The small dropper vials of food colourings are best because it is easier to regulate the amount of colouring that you use and it can be measured drop by drop.

    For candy pink sugar, place 1 cup of sugar into the bag, add 3 drops of red food colouring and then keep scrunching the bag and moving the sugar around the bag until you see that the colour has been evenly distributed and you have evenly tinted sugar. Pour into a bowl and leave overnight to dry. When you come back to the sugar break up with a spoon if it has stuck together a little. Transfer to storing jars or bags and use it in any of your cookie or muffin decorating.

    Millionaires Shortbread


    Millionaires Shortbread is an old favourite of mine and the children; something we haven’t had in a while so I decided to treat the kids and make them some. I managed to get some condensed milk on special offer so I had the perfect opportunity! It is made up of a crumbly shortbread base, a squidgey caramel filling and a milk chocolate topping.

    Shortbread base

    175g/6oz room softened butter

    250g/9oz plain flour (I used Italian 00)

    75g/3oz caster or granulated sugar

    1/2 teaspoon vanilla essence


    Grease a 12x8cm baking tin.

    Place all ingredients into a food processor and blit until the dough forms a ball.

    Turn out into baking tray and press down well into the tray including the edges and corners of the trays.

    shortbread dough

    Bake at 350F/180C/Gas4 for around 20 mins.

    Caramel layer

    2x 396g tins condensed milk

    90g/3 1/2oz soft brown sugar

    90g/3 1/2oz butter


    Place all 3 ingredients into a pan over a medium heat, stirring constantly. Heat until thick and fudgey.

    Allow to cool for 5 minutes and then pour over the shortbread base. Allow to cool in the fridge.


    Chocolate topping

    1 bag Hersheys milk chocolate chips (300g)

    Melt chocolate and then pour over the top of the cooled caramel topping. (I used 1 bag of Hersheys chocolate chips and about 100ml whipping and melted them together so that the chocolate would be easier to cut and less brittle) Return to fridge until chocolate is hardened.

    chocolate puddle+choc topping

    Cut into small bitesize squares or bars.