Custard Choc Chip Cookies (1 Viewer)

[maz]

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!

 

[peter H]

[COLOR="black"[SIZE="5"]Recommended, think I've just finished my ninth or tenth


Peter

[/SIZE][/COLOR]

 

[dylan]

Thanks Maz, copied them to cookbook :thumb:

^{_{Subscribers  do not see these advertisements}}

 

[Taran_Las]

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. [HI]Will keep for up to 2 weeks in an airtight container. [/HI]

Enjoy!

Yea right

 

[bobandjanie]

Already looking forward to your next batch Maz.

 

[maz]

[COLOR="black"[SIZE="5"]Recommended, think I've just finished my ninth or tenth


Peter

[/SIZE][/COLOR]

This is high praise indeed from the King of the Welsh Cakes.

^{_{Subscribers  do not see these advertisements}}

 

[Pat4Neil]

They were so lovely many thanks for sharing them

Pat

 

[barrie taylor]

Superb cakes and biscuits, and i do love a tart with a firm bottom

 

[dylan]

Just made a batch Maz and they are fab, many thanks I think they will become a firm favourite

^{_{Subscribers  do not see these advertisements}}

 

[BwB]

And very nice they were too!!! Thanks Maz :thumb::thumb:

 

[Merle]

Don't suppose there were any left....but just incase my address is.....

 

[Alizey]

Thanks for this good and yummy recipe. I like it. It is very easy to make. I will make it soon. If you have another recipe of cookies, share with me. Hope you will share soon.

^{_{Subscribers  do not see these advertisements}}

 

[capinpugwash]

Good grief Maz. At this rate you will have me trying to bake and cook.

 

[The Dudess]

Thanks for the recipe Maz - made some of these last night and they're fabulous. I'm a lousy baker and have had some terrible disasters but these turned out perfectly. May even have some left over for Frodsham.