Cookies are on the agenda today as they will always make you feel better when it is your first week back at work after a break. I like cookies as they will go great with my morning cup of coffee as I desperately try to wake myself up. This recipe is adapted from the God of baking Mary Berry Mega choc chip cookie from the book which you can buy here. Chocolate is the best invention ever – read why on my post here.
6oz (175g) soft margarine
8oz (225g) natural caster sugar (I store mine in a Kilner storage jar (see here for example) with used vanilla pods to make vanilla sugar)
2 eggs room temp
12oz (350g) self raising flour
4oz (100g) chocolate covered toffee pieces ( thorntons) chopped up
Preheat oven to 180c / gas 4 / 150c fan oven
Measure all ingredients and place in mixer.
Mix until a smooth dough.
Use 1 tbsp or 1 cookie scoop and set cookies well apart on lined baking trays.
Place in oven for 15 mins until lightly golden.
Place on wire rack to cool.
Store in airtight container.
Put kettle on and enjoy a warm cookie!
Meringue always reminds me of what we would have for my dads birthday each year as he does not really like cake (I know the horror of it!) and his birthday is on Christmas Eve and you know all you are going to get over the next 3 weeks is Christmas cake, Stollen and mince pies so he prefers to have something different. Meringues are like little pillowy, chewy clouds of air and sugar that melt in your mouth. This is my first attempt at meringue and I can say I was very pleased with the results.
They do not take long to make at all if you use a mixer (I dread to think how long they would take to beat by hand). I even did the bowl over my head test and the meringue mixture stayed in – thankfully!
4 egg whites
4oz caster sugar
4oz vanilla natural caster sugar ( I use vanilla sugar see my post for more information)
100ml double cream
Toffee Fudge sauce (I used Sainsbury’s)
- Preheat oven to 130c / gas ½ / 250f or 100c fan oven.
- Line 3 baking trays
- Place egg whites in a stand mixer or non metallic bowl
- Whisk on high speed until the mixture is forming peaks (but not really stiff that they do not move – there will still be some movement in your bowl. Now would not be a good time to hold it over your head!)
- Add sugar 1 tbsp at a time to the egg mixture whilst still mixing on high speed.
- Once all the sugar has been added to your mixture it should be forming stiff peaks and is glossy. Now you should be able to turn your bowl upside down and no mixture should come out – put it over your head if you are brave enough!)
- Put the meringue mixture into a piping bag with a round 1cm nozzle
- Pipe blobs onto lined baking trays to the size you need . I used approx 5cm round.
- If you really want perfectly sized ones draw circles on the underside of your greaseproof paper using a plastic milk top or other round object to the size you want them (no you can’t use dinner plates).
- Place in the middle of the oven for 40 mins until they can be lifted off the baking paper easily.
- Leave the meringues in the oven to cool if you like mallowy and chewy. If you don’t like chewy take them out of the oven and leave to cool on the side.
- Pair up similar sized meringues
- Whip 100ml double cream until thick.
Pipe cream onto the side of one meringue using a star nozzle
- Drizzle toffee fudge sauce over the top (Sainsburys – I take no credit)
- Sandwich a similar sized meringue on the top. Serve and enjoy!
Tip: They will start to absorb the moisture from the cream after a few hours so make, serve and eat for best results.