This is a brilliantly quick and easy cookie recipe given to me by Mrs Rev Ted, whose husband was the Vicar’s boss when he did his curacy. So she was my training incumbent, and this recipe was an essential part of my vicar’s wife training. It’s speedy, just like Failsafe Flapjack and is also flexible so you can fill them with whatever you have to hand – chocolate chips, raisins, cranberries etc.
- 3oz butter or margarine (soft is fine)
- 3oz soft brown sugar (or caster sugar if you don’t have brown)
- 3oz demerera sugar (or granulated)
- 1/2 tspn vanilla extract
- 1 egg
- 6oz self raising flour (or 5oz self raising flour, 1oz cocoa, 1/4 tspn baking powder)
- 4oz chocolate chips, raisins, cranberries, or whatever you fancy
Cream the butter and sugars, then beat in the vanilla extract and egg. Finally add the flour (or flour, cocoa powder and baking powder for chocolate cookies) and your chocolate chips or raisins.
To bake them I line 3 baking trays with reusable silicone liners (you can use baking paper or grease your trays well) and use two teaspoons to make walnut-sized blobs of mixture. I can make about 40 standard biscuit-sized cookies from a single batch of this mixture. Bake them for 12-15 minutes at 180ºC (Gas 4, Fan 170ºC), until they have turned golden (you can only see this when they don’t have cocoa in them!) and have risen. They will flatten out again and harden a little whilst cooling – wait a few moments before transferring to cooling racks with a palette knife. If you slightly undercook them you can get a chewy cookie texture, or leave a little longer for a crunchier bite.
Options I have tried successfully for these cookies include double choc chip (cocoa in the mix with white choc chips) and cranberry and choc chip with a plain mix.