Cookies
This cookie recipe is a delightful treat that you can customize to suit any season or occasion. Start by melting butter and syrup together, creating a base for your cookies that can vary from maple sweetness to rich chocolate flavors. Mixing in a blend of sugars, flour, and spices adds a depth of taste that you can personalize; try cinnamon in winter or a hint of ginger for a summery twist. Adding in mix-ins like chocolate chunks or crystalized fruit gives each bite a delicious texture. Once shaped and baked, these cookies are perfect for any time of year and can even be transformed into sandwich cookies with a delightful buttercream filling. Let your creativity flow with this versatile and flavorful recipe adapted from the BBC Radio 2 breakfast show!
— Constant Cookbook
Ingredients
- 350g of self raising flour
- 1 tbsp spice
- 1 tsp bicarb of soda
- 100g golden caster sugar
- 100g caster sugar
- 115g unsalted butter
- 85g of syrup (golden or maple depending on flavour)
- 1 medium sized egg
- 35g-40g of crystalised fruit, chocolate chunks etc
Instructions
- Pre heat the over to 170 degree C/Gas 5 or equivalent. Melt the butter and syrup. For maple syrup cookies use a good brand of Canadian Maple syrup for chocolate cookies, ginger cookies or plain cookies use golden syrup. Once the butter has just melted, take the pan off the heat.
- Mix all the dry ingredients in a large bowl, this is the sugars, flour and spice if you are using it. At Christmas add some cinnamon or mixed spice, in the summer why not use ginger. Play around to give your cookies added flavour.
- Beat the egg and add to the middle of the dry ingredients, cut the mixture through with a knife.
- Once the egg is mixed slowly pour in the melted ingredients, add a little at a time to let the mixture form a dough.
- Once the ingredients have combined add in any candy, chocolate chunks or crystalised fruit. This should then be mixed evenly throughout the mixture so that each cookie will have some texture.
- Then split the mixture into small round balls. For an even cook you should weigh them to be 30g each and they will cook for 14 -16 mins. If you prefer something different make them into 15g balls and cook for 9-10 mins, then sandwich together with some butter cream. (125g of unsalted butter and 250g of icing sugar with up to 2tbsp of added flavour) This is lovely with small 15g ginger cookie mixture with a butter cream flavoured with ginger liqueur for an adults after dinner nibble with a cup of tea/coffee.
- Thanks to the BBC Radio 2 breakfast show for the recipe to play around with, best cookies ever.
Yield
Makes 24 cookies
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