American-style Chocolate Cookies
- 250g Butter
- 1/2 cup Sugar
- 1 1/2 cups Brown Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups Plain Flour
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 400g Chocolate Chips
Cream butter and sugar, add the vanilla and egg, and beat well. Mix the dry ingredients together and mix with the wet ingredients. Stir in the chocolate chips. Place golf-ball size pieces of dough on a baking tray, spaced 2 inches apart. Bake for 9-10 minutes at 170⦠C until the edges are just brown - do not overbake!
*Makes 20 cookies*
Old Peculier Fruit Cake (National Trust)
- 4 oz (100g) softened butter
- 2 oz (50g) light soft brown sugar
- 2 oz (50g) caster sugar
- 2 eggs
- 3 oz (75g) plain flour, sifted
- 3 oz (75g) self raising flour, sifted
- 4 oz (100g) currants
- 2 oz (50g) raisins
- 2 oz (50g) sultanas
- the juice and grated rind of 1 lemon
- 2 3/4 fl oz (70ml) Theakston's Old Peculier Ale
Grease and line 1 2lb (900g) loaf tin. Beat together the butter and sugar until light and fluffy. Add the eggs one at a time and beat well. Fold in the flour, dried fruit and lemon juice and rind. Add the Old Peculier and stir well. Turn into the prepared tin, cover and leave to stand overnight. The next day preheat the oven to gas mark 2/300F/150C. Bake the cake for 1 3/4 - 2 hours until a skewer comes out clean. Remove from the oven and turn out on a wire rack to cool.
