Back from a long weekend of camping and walking , I don’t bake a lot but if we are going away camping I think you need some sweet fuel to go with a big flask of tea , gingerbread , flapjack or brownies have all been big hits.
I have been looking for a good chewy American cookie recipe for ages, but I have definitely hit upon it now best of all this makes 30 decent sized cookies so I tend to make a batch bake half the dough straight away
The other half of the dough can be frozen in a tube of cling film , 1/2cm slices can then be taken from the frozen tube and baked as below from frozen, they will take just a few minutes more.
I like making these cookies with chunks of fiery crysalised ginger and a dash of cayenne pepper but those with even sweeter tooths can use chunks of chocolate but you can use chocolates like smarties , roughly chopped caramels.
225g unsalted butter, at room temperature
170g caster sugar
170g demerara sugar
250g self-raising flour
75g of chosen flavourings e.g crysalised ginger , chocolate chips
- Cream together the butter and sugars in a bowl, beat in the eggs.
- Stir in the flour, then fold in the nuts and chocolate. Mix until just combined.
- Cover the bowl with cling film and chill for 30 minutes
- Preheat the oven to 180C and line baking trays with greaseproof paper.
- Take a heaped teaspoon of the dough and place on the baking tray , flatten slightly leave plenty of space for the cookies to spread
- bake for 10-12 minutes, they should begin to turn brown
- Remove from the oven, they will seem slightly soft , but leave to cool and they will harden slightly but remain chewy