A bung it all in recipe that needs minimal ingredients, but tastes great, and perfect for kids to
do, and enjoy the fruits of their labour. The dough itself can also be frozen, so we baked half and froze the other for a rainy day).
Whole lot makes around 12 cookies, dependant on what size you are looking to make.
Ingredients
225g butter softened
(I put ours in the microwave for a bit too long, but still worked, despite the initial stage looking runny, it came together with the flour)
110g caster sugar (I only had golden, which worked great)
275g plain flour
Around 100g chocolate, we smashed up 2 twirl bars
Method
Preheat oven to 190.
Cream together the butter and sugar (as above, don't worry if it looks too runny).
Add the flour and chocolate, and bring it all together to form a dough.
Take balls of the dough, then put on a greased baking tray, and flatten with your palm onto your preferred cookie size.
Place with enough space between them as they will expand.
Bake in the oven for 10-15 minutes.
Cool down and eat!
Enjoy!
Annie x
Ok, so it's April 2020 and we are in self isolation enduring this awful experience that is Covid-19. Normally I'd be getting excited about going to Crete, but flights have been cancelled, and we are just doing our best to stay safe, and save the NHS!
With that in mind, the one thing about Crete that I find frustrating, is the lack of mint choc chip ice cream. You can get all sorts of exotic flavours, and delicious as they maybe, I can't remember how many times I thought I'd spotted it, only to be told it's pistachio. So, with time on our hands, we set about trying to make our own, without owning an ice cream maker (it's on the list). AND we nailed it, thumbs up from my sous chef Scarlett.
Ingredients
500ml double (whipping) cream
397g can Condensed milk
1/2 tsp peppermint extract (dependent on taste, Scarlett wants to put more in next time)
3 drops green food colouring - optional, again Scarlett would have preferred more
100g choc chips (minimum), or bash up your favourite bar
Method
Whip up the cream until it forms soft peaks (we used the food mixer)
In a separate bowl combine the rest of the ingredients.
Take time to fold in the cream to the other ingredients, this will ensure that it remains light and the choc chips won't all fall to the bottom during freezing.
Freeze, for at least 6 hours.
EAT!
Enjoy!
Annie x
A bung it all in recipe that needs minimal ingredients, but tastes great, and perfect for kids to
