Friday, 8 November 2013

Quick of the Mark

Happy Friday to you all, and I do hope the weather is better with you than it is with me today - I'm writing this while the rain is hammering down. Which although isn't really effecting me as I'm in the dry - it's the wet dog with the wagging tail, running around that isn't what I had planned, after I'd just washed my floors!

Anyway, I'd like to share with you a couple of things today. Firstly is finally a layout - Its been ages since I actually shared any scrapping with you all.  This was a layout I did for a challenge over on UKS this week. Now I'm not a fan of Halloween - don't get me wrong, I still like the little ones knocking for sweets all dressed up, and of course, I love the decorating for it. Its just not something I really get. But saying that, I did have the cutest visitors.

The second thing I'd like to share with you is a recipe, and the reason for this, is that whenever I make them, I always have someone asking me to forward it onto them. They're so incredible easy to bake and quick too. I took these to the crop last night, and well, lets just say they went down rather well!

Its an old, Good Food magazine recipe for Vintage Chocolate Chip Cookies.

150g Salted Butter, Softened
80g light brown muscovado sugar (I have used other brown sugar before, and they've worked fine)
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp of salt
200g plain chocolate chips

  • Preheat the oven to 190C/170C fan/Gas 5. Line two baking trays with non-stick baking paper. 

  • Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the four, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

  • Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8-10 minutes until light brown on the edges and still slightly soft in the centre.

  • Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

And hey presto ... you have yumminess! Trust me, these will go rather quickly.

I hope you enjoy your weekend, I'm hoping to do a little more scrapping and some project life too ... well, that's the plan.  Have fun x