Monday, 27 April 2015

Vintage 'Toffee' Cookies

Louis' school is running its version of the  Great British Bake Off today. The entries, if they make it to school in the first place, are then going to be sold off to raise funds for the local hospice.  Year 7 have to make cookies and unfazed by the fact that this is virgin territory for the halogen cooker, Louis throw himself into the task with gusto.  Not only did he bake these but he invented  bits of the recipe himself. Here it is


  • Take a recipe for Vintage Chocolate Chip Cookies on the Internet.  Check out what ingredients you've got in the house/motorhome. I just needed the vanilla extract. Omit the  chocolate chips and replace with toffee ones.  Asda in Newton Abbot don't have those.  After way too much deliberation we bought a packet of  Devon fudge instead.
  • Unwrap every piece of fudge and cut it up into tiny pieces. Discover that the recipe calls for 250g of chocolate chips.  There was only 150g of fudge (minus a couple of bits that I'd surreptitiously nibbled when Lou wasn't looking).
  • Use a calculator to convert quantities in recipe to three quarters of those stated.
  • Get pernickety child with SPLD to do weighing.  They will insist on exactness.  Take 112.5g butter and cream it with 60g castor sugar and 60g muscavado sugar.  Lie and say that the white stuff is granulated otherwise all hell re: wrong ingredients will break loose.  Mix in 1 1/2 teaspoons of vanilla extract and one medium egg and the 168.75g of plain flour 0.1875 of a teaspoon of salt and 0.375 of a teaspoon of bicarbonate of soda.  Add fudge chips and a bit of maple syrup as that might be quite nice.
  • In absence of greaseproof paper pop a piece of oiled foil onto the baking dish in the halogen oven.  Cook four teaspoon sized balls of dough for about seven minutes on 190 degrees celsius.  Watch as they meld together and get a bit burnt.
  • Take out of oven and fail to release anything that looks like it could be entered into a cookery competition from the foil without breaking it.  Eat messy baking remains  Mmmmm!  
  • Brace self and be prepared for long hunt to buy greaseproof paper.  Yet, miracles do happen in small town Devon. The Spar in Ashburton stocks it!
  • Walk back to car with small boy hitting mum on arse with greaseproof paper box.  Utter death threats.  Drive back home listening to boy band rubbish.
  • Cook remaining dough in five, yes five batches on greaseproof paper.   What a palaver! We squished each dough ball with the back of a spoon before cooking and put them wider apart.  Duh!  
  • Makes 21 - but only fourteen will make it into school tomorrow.  Not the tidiest looking biscuits as far as appearance goes but as the disappearance of one third of the batch shows before they could cool down, they are really yummy.

4 comments:

  1. Nice post and commendable adaptability and flexibility by Louis. He's learned early to create with what's on hand.

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  2. They sound delicious - and much more original that chocolate chip cookies too. I hope that they are successful.

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  3. They sound much better than perfect cookies/biscuits, I like organic shapes.

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  4. Well he reckoned that he came 9th out of 27 entries. No bad given our rudimentary cooking facilities. x

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