Chocolate and Almond Cookie Dough
The best thing about home baked cookies is that you know what's in them and know that they have no preservatives - who needs those when they don't last that long! Unfortunately, that is also the downside of homemade cookies. However, the cookie dough I make will last up to a week in the fridge, and better still can be frozen too. Make a big batch, and then cook as you need or want them. You will always be guaranteed a fresh cookie with your cuppa - what could be better than that!
Chocolate and Almond Cookie Dough.
225g soft butter
225g light brown sugar
2 eggs
2 tbsp milk
275g self raising flour
275g plain flour
1 tsp baking powder
1 tsp vanilla extract
a good handful chocolate chips
100g flaked almonds
In a food mixer, cream the butter and sugar until light and fluffy.
Add the beaten eggs and milk and beat into the mixture.
Now combine the flours and baking powder, before folding into the butter mix and then finally add the vanilla.
By now the mixture should be starting to come together as a dough.
At this point add the chocolate and almonds and gently combine, trying not to break up the nuts too much.
You might need to bring it together in a smooth dough with your hands, either in the bowl or once you tip it out.
Work the mixture gently into a fat sausage shape about the width of the cookie size you want (they only expand a little on cooking). My cookie roll was about 5 cm wide and 20-25 cm long.
Lay out some food wrap and roll the dough tightly in the wrap as above. Place in the fridge for 20-30 mins.
After this time, I took out my roll, cut off 6 1 cm slices and baked them at 180 C for 10-15 mins, until the edges were golden. I also decided to halve my roll so that I could freeze half for next week. The rest of the roll went back in the fridge for another day.
It has been great this week, because when the cookies get low, and I have the oven on, I just get out the roll, cut off a few slices and bake them. It's a never ending supply :-)
Of course, you can always change the chocolate and almonds for other things too. I know walnuts work well, as do pecans. I think I might try some fruit ones too, and see how well they stand up to freezing. Watch this space...
Chocolate and Almond Cookie Dough.
225g soft butter
225g light brown sugar
2 eggs
2 tbsp milk
275g self raising flour
275g plain flour
1 tsp baking powder
1 tsp vanilla extract
a good handful chocolate chips
100g flaked almonds
In a food mixer, cream the butter and sugar until light and fluffy.
Add the beaten eggs and milk and beat into the mixture.
Now combine the flours and baking powder, before folding into the butter mix and then finally add the vanilla.
By now the mixture should be starting to come together as a dough.
At this point add the chocolate and almonds and gently combine, trying not to break up the nuts too much.
You might need to bring it together in a smooth dough with your hands, either in the bowl or once you tip it out.
Work the mixture gently into a fat sausage shape about the width of the cookie size you want (they only expand a little on cooking). My cookie roll was about 5 cm wide and 20-25 cm long.
Lay out some food wrap and roll the dough tightly in the wrap as above. Place in the fridge for 20-30 mins.
After this time, I took out my roll, cut off 6 1 cm slices and baked them at 180 C for 10-15 mins, until the edges were golden. I also decided to halve my roll so that I could freeze half for next week. The rest of the roll went back in the fridge for another day.
 |
| Slices ready for the oven |
Of course, you can always change the chocolate and almonds for other things too. I know walnuts work well, as do pecans. I think I might try some fruit ones too, and see how well they stand up to freezing. Watch this space...
Comments
Post a Comment