I wanted to share these recipes that are a must have in our house over Christmas. I have tried many different recipes for all three but for the past few years I have only used these recipes, you just can’t beat them in my opinion!
Sharon’s Chocolate Chip Cookies – adapted from a handed down recipe
6oz Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
3oz White Granulated sugar
30z Hard Margarine or Butter
3 slightly rounded Tblsp Golden Syrup
80z Your favourite Chocolate chopped into chunks (or chocolate chips)
At Christmas I use about 7oz white chocolate and 2oz of dried cranberries.
For double chocolate chip cookies replace 1oz of the flour with 10z of cocoa powder. These are also great with white chocolate.
Heat the oven to 190c (180 fan oven, gas mk 5, 375F)
Sift the flour, baking powder and Bicarbonate of soda into a bowl
Add the sugar
Rub in the fat until it resembles breadcrumbs
Stir in the syrup to form a sticky dough
Mix in the chocolate chunks
Pull off lumps of the mixture about the size of a large walnut, don’t roll and space well apart on greased baking trays or silicone baking sheets and bake for 8 – 10 minutes until lightly golden.
After about 5 minutes transfer to a cooling rack to cool.
Here is the link to my absolute favourite mince pie recipe. I always use either softened butter or spreadable butter because if you use hard butter it just won’t bind together, with soft butter you can then roll it out also. The pastry is delicious, closer to shortbread really.
White Chocolate Fudge
I’m not sure where this recipe originated but this soft delicious indulgence is addictive and makes great gifts…. if there is any left to give away! We have made two batches this morning, it is so quick and easy.
25 oz Golden Caster Sugar
250 ml evaporated milk
pinch of salt
2 1/2 oz butter
2 tsps Vanilla Extract
1 lb 5 oz (600g) White Chocolate
Line two 7″ x 11″ baking tins with magic liner or greaseproof paper, alternatively just grease them.
Break the chocolate into a bowl and microwave for about 3 minutes, stirring every 1 minute until melted, set aside.
Gently heat the sugar, milk, butter and salt until the sugar has dissolved, stirring continuously.
Increase the heat and bring to the boil, as soon as there are the first bubbles of boiling reduce the heat and set a timer for five minutes, still stirring continuously.
Immediately the timer goes off remove from the heat and stir in the 2 tsp of vanilla extract, followed by the melted chocolate, stirring as you add it.
Pour straight into the pans and leave to set. Cut into squares and enjoy!
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