Chocolate Chip Cookies

I've been enjoying the cooler weather this weekend and took the opportunity to try out a few more recipes from A Passion for Baking. I'm really enjoying this book as you can tell and every recipe has turned out wonderful and gone down a treat. I love baking cookies and have my favourite but my love of baking includes trying out new recipes. These cookies jumped out from the page and screamed, "bake me", so I couldn't resist! They were easy to make and the end result is a yummy soft and chewy cookie, with gorgeous chunks of chocolate nuggets.

Chocolate Chip Cookies

Ingredients
200g unsalted butter, softened
200g light soft brown sugar
125g demerara sugar
2 large eggs, beaten
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
a pinch of salt
200g dark chocolate chunks

You will also need 2-3 baking trays covered with baking parchment.

Preheat the oven to 170oC/150oC fan oven/325oF/gas mark 3.

Cream the butter and both of the sugars together in a free-standing machine until pale, light and fluffy.

Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.

Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and mix again until thoroughly combined. Fold the chocolate chunks into the cookie dough.

Use either an ice-cream scoop or large spoon (I used my hands and rolled them into balls) to scoop the dough into even-sized mounds. Place 3-4 cookies on each baking tray, allowing plenty of space between each cookie as they will spread during cooking.

Bake the cookies in batches on the middle shelf of the preheated oven for about 5 minutes. Remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies, then return to the oven for a further 5-7 minutes until pale golden brown.

Allow the cookies to cool on the baking trays for a few minutes before transferring to wire racks until cold. 

Nutty Nuggets of Deliciousness

I was watching This Morning last week and I always enjoy the cooking segment. That day Fay Ripley was making a few recipes from her new cookbook, What's for dinner? and these Nutty Nuggets were one of the recipes. I knew I had to make these asap and was happy to discover I had all the ingredients in my cupboards, yay! I can not begin to describe how absolutely divine these nuggets of deliciousness are, let's just say they are seriously addictive, they melt in your mouth and did not last long. These sweet hazelnut, almond and chocolate nuggets are a must bake!


Nutty Nuggets of Deliciousness

Ingredients
100g whole blanched hazelnuts
100g ground almonds
150g plain flour
60g golden caster sugar
150g butter, softened
0.3 x 400g jar of chocolate hazelnut spread (nutella)

Preheat the oven to 180oc/fan oven 160oc/gas mark 4.

Line 2 baking trays with baking parchment. Spread the hazelnuts out on a roasting tray and place in the oven for 8-10 minutes, or until lightly golden. Leave to cool slightly, then blitz the nuts in a food processor into fine crumbs.

Add the almonds, flour, sugar and butter to the processor and whizz until it all comes together.

Roll little teaspoon-sized amounts of the mixture in your hands to make balls of dough the size of large marbles. Slightly flatten, then space out on baking trays and bake for 15-20 minutes.

Cool completely on the trays then sandwich together with a blob of chocolate spread. Store in the fridge and take out shortly before serving.

Peanut Butter and Sesame Cookies

I'm really loving my latest cookbook purchase, Make Bake Love by Lilly Higgins and this is the second bake from the book. I haven't made peanut butter cookies in a long time and these, with the addition of sesame seeds, sounded great! This is another straight-forward and quick recipe to rustle up. The end result delivering a very moreish and yummy cookie, with the sesame seeds giving it a gorgeous nutty texture.


Peanut Butter and Sesame Cookies

Makes about 36 regular or 60 bite-sized cookies

Ingredients
125g butter, softened
85g caster sugar
80g Demerara sugar
125g smooth peanut butter
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
50g sesame seeds

Preheat the oven to 170oC. Line 2 baking sheets with parchment paper.

Cream the butter and both sugars together in a bowl until soft and fluffy. Add the peanut butter and vanilla and mix well.

Sieve the flour and bicarbonate of soda together in a bowl, then add to the peanut butter mixture. Combine well but don't overbeat.

Roll teaspoons of the dough into balls. Roll the balls in the sesame seeds and place on the lined baking sheet. Flatten slightly.

Bake for 10-15 minutes (or 7 for tiny cookies), until golden brown. Leave to cool slightly on the baking sheet, then transfer to a rack.

Gold-Dust Star Cookies

Who doesn't love a bit of glitter and sparkle at Christmas? It would not be Christmas in my home without it and you can never have enough glitter! I bake these cookies every Christmas and they never fail to impress with family, friends and work colleagues alike. Apart from them being seriously yummy and moreish, they leave a lasting impression....you will find evidence in glitter form over the faces of those who have indulged, hahaha. These cookies never last long and will feature a few times over the festive season.


Gold-Dust Star Cookies

Ingredients
90g soft butter
100g caster sugar
1 large egg
1 teaspoon ground ginger (or vanilla extract)
200g plain flour, plus more for sprinkling
½ teaspoon baking powder
½ teaspoon fine salt
Edible gold dust or glitter flakes

Preheat the oven to 180oC/gas mark 4 and line a baking sheet or two with baking parchment or Bake-O-Glide.

Cream the butter and sugar together until whipped soft and pale, then beat in the egg, followed by the ginger (or vanilla), flour, baking powder and salt and continue mixing until it all comes together to make a soft dough.

Form into 2 discs, wrap each one in clingfilm and let it rest in the fridge for 20-30 minutes.

Sprinkle a suitable surface with flour, place a disc of dough on it and sprinkle a little more flour on top. Then roll out to a thickness of about 5mm.

Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the lined baking sheet/s. Keep the scraps of the first disc, to mix with the scraps of the second and roll and cut, re-roll and cut, until you’ve used up the mixture. This is wonderfully pliable dough, which makes it an unstressful joy to work with.

Bake in the oven for 18-12 minutes: this depends on their shape, how many sheets are in the oven at the same time, and whether on the upper or lower shelf, though you can swap them around after 5 minutes. When they’re ready, expect them to be tinged a pronounced pale gold around the edges; they’ll be softish still in the middle, but will harden on cooling.

Take the sheets out of the oven, remove the cookies, with a flat, preferably flexible, spatula to a wire rack and leave to cool.

Using a small (unused) paintbrush or eyeshadow brush, dip in the edible gold dust or glitter flakes, and give each cookies its gilded coating.

Butterscotch Cookies

I can't believe we are in June already, the weeks seem to be flying by and no sign of the heat wave predicted. However Saturday was a gorgeous hot day when we drove down to the New Forest to celebrate my niece's 3rd birthday. I was up early making the Eton Mess Cake to bring along as my contribution to the BBQ and it was loved by all. Sunday was the complete opposite with it being a cold, dull and wet day. We were looking forward to going out for a nice walk but it rained non stop. On rainy days I like to make the most of my time in the kitchen, as I find it more pleasant than during the hotter summer days. So I got busy in my kitchen and made Lemon Curd for the first time. The consistency was not as thick as it could have been but hubby is enjoying it on his toast. I then got the urge to bake some cookies seeing as the Lemon Biscuits didn't last long! This cookie recipe is one of my favourites which I use as a base to add different flavoured chips each time. I needed to use a bag of Butterscotch chips and what better way than to incorporate them into these cookies. Although the butterscotch does make them quite sweet they are gorgeous all the same.

Butterscotch Cookies

Makes over 30

Ingredients
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 large egg, fridge cold
1 large egg yolk, fridge cold
300g plain flour
1/2 tsp bicarbonate of soda
1 x 326g packet of Butterscotch chips

1 x large baking sheet

Preheat the oven to 160C/140C fan/gas mark 3. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the butterscotch chips.

Roll into balls. Use your fingers to flatten onto the prepared baking sheet 8cm apart. You will need to make these in 2 batches, keeping the bowl of the cookie dough in the fridge between batches.

Bake for 15-17 minutes in the prepared oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire rack.

The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

Lemon Biscuits

I was planning on making some Lemon Curd this past weekend which I unfortunately didn't get round to. I'm hoping to make this in the coming days so watch this space. The good thing is the lemon curd driven purchase provided me with an abundance of lemons. So yesterday while hubby was in Frankfurt for the day on business I baked these Lemon Biscuits to pass the time. This recipe with its all in one method made it quick to assemble and the dough was a delight to work with, which is always more enjoyable. These zesty and buttery biscuits are simply irresistible and very moreish, you can't stop at one! A must bake for any lemon lover.


Lemon Biscuits

Makes 30-35

Ingredients
325g plain flour
200g butter, chilled and chopped
125g golden caster sugar
1 lemon, zested and juiced
2 egg yolks
200g icing sugar

Heat the oven to 180C/160C fan/gas 4. Whizz the flour and butter to breadcrumbs in a food processor, add the sugar, lemon zest and egg yolks and process to a dough. Roll out the dough to 5mm thick and cut out biscuits. Put on a buttered baking sheet and cook for 10-15 minutes. Cool.

Sift the icing sugar into a bowl and mix with enough lemon juice to make a runny icing. Drizzle the lemon icing over the biscuits.

Triple Chocolate Cookies

Hurrah it's finally Friday and the start of the weekend! I am looking forward to spending it with my hubby and hopefully if it doesn't rain as predicted maybe visiting some of our favourite local National Trust places. What plans do you have for this weekend? This morning I whipped up these dark, decadent triple chocolate cookies from Eat me by Cookie Girl, which is certainly worth adding to your cookbook shelf! These rich and chewy cookies that are packed with a mixture of creamy white, smooth milk and intense dark chocolate are a chocoholics dream! Have a great weekend everyone.

Triple Chocolate Cookies

Makes 20

Ingredients
200g unsalted butter, room temperature
255g caster sugar
125g muscovado sugar

1 medium egg

1 tsp vanilla extract
45g cocoa powder
255g plain flour
¾ tsp bicarbonate of soda
2 tbsp milk
55g plain chocolate chips
55g milk chocolate chips
55g white chocolate chips

Preheat the oven to 180oC/160oC fan oven/350oF/Gas 3.

Line a large baking sheet with greaseproof paper.

Cream the butter and both sugars together, beating until pale and fluffy. Add the egg and the vanilla extract. Once they are mixed, sift in the cocoa powder, flour and bicarbonate. The mixture will now seem a little dry, so add the milk and stir until all ingredients are combined. Stir in the chocolate pieces, but take care you don't over-mix at this stage.

Drop tablespoons of mixture onto the baking sheet, placing each spoonful about 2in apart. If you want to make sure the cookies turn out as neat rounds, pop them in the fridge for half an hour or so before baking. Bake in the preheated oven for 12 minutes.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Traditional Choc Chip Cookies

I can't believe what wonderful weather we have been having in the UK this week and I hope it lasts but somehow I doubt it (probably rain for the next month now)! To make the most of the sun we decided it was time to tackle the garden, which had not been touched all winter. After a number of back breaking hours and 3 trips to the local tip to dispose of the mountain of garden waste produced I decided to spend my afternoon baking these cookies. My son and his family are coming over tomorrow for the day and I enjoy spoiling him when he comes and these super yummy traditional choc chip cookies will do just that! Although I am having to guard the cookie tin until tomorrow from hubby's greedy little mits!

Traditional Choc Chip Cookies

Makes 14 (I ended up with 20)

Baking time: 12-15 minutes

Ingredients

150g plain chocolate chips

150g white chocolate chips

140g butter

150g caster sugar

1 egg

½ tsp vanilla extract

200g plain flour

1 tsp baking powder

Preheat the oven to 180oC/fan oven 160oC/Gas Mark 4. Lightly grease two baking sheets or line them with baking paper.

Cream the butter and sugar together until pale and fluffy. Beat in the egg and the vanilla extract. Sift in the flour and baking powder together and beat into the mixture. Add the chocolate chips and stir until well combined.

Drop 5-6 rounded tablespoons of the dough on to each baking sheet, spacing well apart, as the cookies will almost double in size.

Bake until golden, 12-15 minutes. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to five days.

Recipe from: Cookies Galore by Jacqueline Bellefontaine

Chocolate Chip Cookies

Yesterday I received the last of my birthday presents from hubby, Nigella Lawson’s new cookbook; Kitchen: Recipes from the Heart of the Home. I have been so excited about the release of this long awaited cookbook and all the new wonderful recipes to sample and enjoy. I spent most of yesterday reading and browsing through this whopper cookbook and all I can say is I’m in love! Nigella has delivered another fabulous cookbook that’s packed with mouth-watering recipes that make you want to get right in the kitchen and start cooking/baking. I couldn’t wait to begin my love affair and decided to start with the Chocolate Chip Cookies. These cookies were easy and quick and my kitchen smelt divine while they were baking. Not good when you’re watching your calorie intake! I’ve baked various cookies in the past and liked them all; however this recipe certainly delivers everything I expect in a cookie. These moreish cookies are tender, fudgy, chewy but with a crisp bite and seriously yummy! I have a feeling they won’t last long once my son and his girlfriend come to stay tomorrow night.

Chocolate Chip Cookies

Makes approx 14

Ingredients
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 large egg, fridge-cold
1 large egg yolk, fridge cold
300g plain flour
½ tsp bicarbonate of soda
1 x 326g packet milk chocolate chips

1 x large baking sheet

Preheat the oven to 170oC/fan 140oC/gas mark 3. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.

Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Bake for 15-17 minutes in the prepared oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire rack.

The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

Watch this space for more yummy recipes from Nigella Kitchen: Recipes from the Heart of the Home.

White Chocolate and Lemon Cookies

Today the weather is much cooler and to be honest I welcome it with open arms. I find it hard to function and find motivation in the heat wave we’ve been having, plus the migraines (due to the heat), which thankfully aren’t everyday, can be debilitating. I thought I’d make the most of today’s weather and catch up on house chores and do a spot of baking. I came across these cookies online and was intrigued by the lemon-white chocolate combination, however being a big fan of anything citrus and white chocolate I was sold by the idea. I wasn’t surprised when I took a bite to realise the white chocolate compliments the sweet, zingy lemon perfectly.

These luscious White Chocolate and Lemon Cookies are light, chewy, and full of flavour and taste just like summertime. Word of warning, these cookies are highly addictive!

White Chocolate and Lemon Cookies

Makes around 25

Ingredients
110g unsalted butter, softened
100g caster sugar
55g soft brown sugar
pinch of salt
zest of one lemon
1 teaspoon lemon juice or extract
1 large egg, beaten
170g plain flour
1/2 teaspoon bicarbonate of soda
200g white chocolate, chopped into chunks

Preheat oven to 190C (fan-forced 170C). Line a baking sheet with baking parchment.

Cream butter, caster sugar, soft brown sugar and salt together until fluffy. Beat in the lemon zest and lemon juice or extract. Taste and add more juice/extract if it’s not lemony enough for you. Beat in the egg until well combined.

Stir the flour and bicarbonate of soda together then sift over the creamed mixture. Mix together until just combined, add the chocolate chunks and continue mixing until well combined.

Drop well-spaced heaped teaspoonfuls of cookie dough onto the prepared baking sheet. Bake for 7-8 minutes until the cookies are pale gold and just beginning to brown round the edges. They should be a little puffy, too.

Cool on the sheet for one minute then transfer to a wire rack to completely cool.

Oat Crunch Cookies

I haven’t made cookies in a while and thought I’d take advantage of the cooler weather this morning and bake a batch of these quick and really easy Oat Crunch Cookies. These cookies are a heavenly balance of crunchy, chewy, sweet and are extremely moreish! My hubby loves oat cookies and no doubt these babies will be flying out of the tin the moment he gets home from work. Wishing you all a lovely week and may it be filled with happy baking and cooking!

Oat Crunch Cookies

Makes 20

Ingredients
150g plain flour
1 tsp bicarbonate of soda
175g rolled oats
125g butter
100g light brown sugar
1 tbsp golden syrup
1 tbsp water

Preheat the oven to 180oC/160oC fan/Gas mark 4. Lightly grease two baking sheets. Sift the flour and bicarbonate of soda into a mixing bowl. Stir in the oats.

Place the butter, sugar, golden syrup, and 1 tbsp of water in a saucepan and heat gently, stirring until combined. Add to the dry ingredients and stir until well mixed.

Take small amounts of the dough, each about the size of a walnut, and roll into balls. Space them well apart on the baking sheets and flatten slightly.

Bake until golden, 16-18 minutes. Cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to five days.

Oreo Cheesecake

Hi everyone, hope this post finds you all well. I know it’s been a while since my last post but I decided to take some time out to spend with family and friends and keep busy. My sister and 16 month old nephew came over from Spain and stayed with us for a couple of weeks, which was really nice. We also celebrated my son’s 18th birthday last week; wow still can’t believe my baby is 18. Hubby and son marked the occasion with both of them getting tattoos of the family clan motto, followed by a great evening in our local pub with close friends and family. I haven’t done any baking for what feels like ages and to be honest baking in the heat wave we are having now is not the most enjoyable. I’m hoping to get some baking done and resume normal service; I know my boys have missed my baked goodies!

I was going to blog about this cheesecake before the sad news about Jules but could not bring myself to do so once the news broke. I still find it hard hearing myself say that our beloved Jules/Rosie has gone but I know she would have wanted me to continue doing what we both loved and enjoyed. I would like to take this opportunity to thank everyone who left such lovely comments for Jules, they were a great comfort to her family.

I baked this cheesecake whilst I had my parents visiting back in May and the recipe hails from Cook in Boots by Ravinder Bhogal. This is an exceedingly naughty cookie cheesecake with its dense, pillowy cake texture. This sinful cheesecake is best served in bed when absolute comfort eating is required!

Oreo Cheesecake

Serves 12

Ingredients
For the base
250g Oreo cookies
50g unsalted butter, melted

For the topping
500g cream cheese
1 tbsp vanilla extract
4 large eggs, separated
100g golden caster sugar (I upped the sugar to 200g as I felt it wasn't sweet enough)
200g soured cream
200g Oreo cookies

Preheat the oven to 170oC/150oC fan/325oF/gas 3. To make the base, put your Oreo cookies into a freezer bag (I used my food processor) and bash with a rolling pin until they are smashed into fine smithereens. Mix with the melted butter and then press down firmly into a 20cm/8in spingform cake tin. Bake for 15 minutes just to harden the crumb slightly and then leave to cool.

Now for that heavenly topping. Beat the cream cheese, vanilla extract, egg yolks and sugar together, add the soured cream and beat again. Crumble in the remaining Oreos and stir to make sure they are evenly spread through the mix. Whisk the egg whites until they form soft peaks – this is what is going to give your cheesecake that wonderfully yielding texture. Carefully fold the egg whites into the cheese mixture, being careful not to knock out the air.

Pour the mixture over the cooled base and then bake for 1 hour 45 minutes. Don’t be tempted to open the oven door, not even for a peek – good things come to those who wait! Once the cooking time is up and the cake is golden brown, turn off the oven. Open the door and leave the cake to sit in the oven for a further hour.

Serve cool.

Peanut Butter Dips

I love it when the postman knocks, normally means an amazon package or some other goodie has arrived! This morning I was the lucky recipient of my latest amazon binge, Eat Me! The Stupendous, Self-Raising World of Cupcakes & Bakes according to Cookie Girl. I knew I would love this kitsch girly book, the recipes are irresistible and I want to bake them all. I couldn’t wait to get started and loved the sound of these Peanut Butter Dips so decided to bake them straight away. These cookies are seriously moreish with the slight saltiness of the crumbly peanut butter and the combination of sweet chocolate but would be just as amazing without the chocolate. The success of this first one has me excited to bake more recipes from the book.

Cookies before being dipped in chocolate!

Peanut Butter Dips

Makes 20

Ingredients
110g unsalted butter, room temperature
225g Demerara sugar
1 medium egg
4 tbsp crunchy peanut butter
200g plain flour
1 tsp baking powder
110g plain chocolate, for dipping

Preheat the oven to 180oC/fan 160oC/gas 4. You will need a large baking sheet.

Cream the butter and sugar together until light and fluffy. Add the egg, stir in the peanut butter and then the flour and baking powder.

Roll the mixture into balls the size of large walnuts and place them 5cm/2in apart on a baking sheet. Bake for 12 minutes in the preheated oven. The cookies will look like they are not cooked, but don’t worry – they will carry on cooking as they cool.

While the cookies are in the oven, melt the chocolate in a bowl over a pan of simmering water or in the microwave for 90 seconds. Using a palette knife, spread one side of the cookies with chocolate and place them on a wire rack to set.

Recipe from Eat Me! The Stupendous Self-Raising World of Cupcakes & Bakes According to Cookie Girl

Coconut Cookies

My hubby has another badminton match tonight and guess who was nominated to provide some baked goodies? You guessed it, me again, not that I’m complaining because I love it. I was going to bake a Lemon Drizzle Cake but someone else is making a large cake already. So I decided to bake these Coconut Cookies which will no doubt put a smile on the men’s faces (don’t ask but you can imagine what the hubby said these resemble)! These moreish cookies are just delicious and have a macaroon taste and feel to them, with the coconut delivering a chewy consistency.

Coconut Cookies

Makes about 20

Ingredients
100g butter, softened
100g caster sugar

1 large egg

100g plain flour

¼ tsp baking powder
Pinch of salt

100g dessicated coconut
Glace cherries for decoration, cut in half

Pre-heat the oven to 180oC/fan 160oC/gas 4. Line two baking sheets with baking parchment paper.

In a mixer, cream the sugar and butter together until pale and fluffy. Add the egg and mix well. Then sift in the flour, baking powder, salt and add the coconut and mix well.

Roll out the dough into walnut size pieces and place on baking tray and flatten slightly. Place half a cherry on top of each biscuit and transfer to oven and bake for 10-15 minutes.

Then transfer to a wire rack to cool.

White Chocolate and Macadamia Cookies

Warm cookies right from the oven, oozing with melted chocolate and macadamia nuts. Who can resist them? These cookies are my second offering this week from Jo Pratt’s In the Mood for Food. I had forgotten how many great recipes are in this book and I have a few more recipes book-marked to try in the coming days (so watch this space)! This cookie recipe is quick and easy, and delivers soft, chewy melt-in your mouth cookies that are definitely for those with a sweet tooth. The only trouble with these cookies is that it’s hard to eat only one at a time!

White Chocolate and Macadamia Cookies

Makes about 12 or more

Ingredients
125g butter, softened
85g soft light brown sugar
1 tsp vanilla extract
1 large egg yolk
150g plain flour
75g white chocolate, chopped or broken into small chunks
50g macadamia nuts, chopped

Preheat the oven to 180ºC/ fan 160ºC/ Gas 4.
Beat together the butter and sugar until it is pale and creamy, either in an electric mixer or by hand.
Beat in the vanilla extract and egg yolk.
Add the flour, white chocolate chunks and chopped nuts. Mix until you have a smooth dough, with the only lumps being the chocolate and nuts.

Using your hands, roll the dough into golf sized ball and lightly press each one flat on to a greased baking sheet, making sure they are spread slightly apart.
Bake for 12 minutes until golden. Remove from the oven and let cool for a couple of minutes before either eating or cooling completely on a wire rack.