Baileys Chocolate Chip Cookies

Baileys Chocolate Chip Cookies

Soft and chewy brown sugar and baileys cookies, studded with milk chocolate chips ~

Ingredients –
60g/ 2oz/ 1/2 stick unsalted butter, melted
75g/ 2 3/4oz/ 1/2 cup soft light brown sugar
1 egg yolk
3 tbsp Baileys
90g/ 3 1/4oz/ 2/3 cup plain flour
1/2 tsp baking powder
1/2 tsp sea salt
100g/ 3 1/2oz milk chocolate chips

makes approx 10 cookies

Baileys chocolate chip cookies

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White Chocolate Salted Caramel Shortbread


More salted caramel goodness! These bars have a buttery shortbread base with a thick salted caramel filling and white chocolate topping.

Ingredients –

For the shortbread –
185g/ 1 1/3 cups plain flour
50g/ 1/3 cups soft light brown sugar
130g/ 4 1/2oz/ 1 stick cold unsalted butter, cubed

For the caramel –
150g/ 5oz/ 1 1/4 stick unsalted butter
150g/ 1 cup soft light brown sugar
400g tin condensed milk
1-2 teaspoons sea salt + extra for sprinkling

For the topping –
150g/ 50z white chocolate

White chocolate caramel shortbread

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Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

Ingredients –
100g/ 1/2 cup (1 stick) unsalted butter
100g/ 1/2 cup light brown sugar
140g/ 3/4 cup flour
1 egg yolk
2 tsp vanilla extract
1/2 tsp baking powder
100g/ 1/2 cup milk chocolate chips

– Preheat the over to 180°C/ 350°F/ gas mark 4 and line two large baking trays with greaseproof paper.
– Cream together the sugar and butter until pale and fluffy.
– Whisk in the egg and vanilla.
– Fold in the flour and baking powder until just combined. Then stir in the chocolate chips.
– Form each cookie with a tablespoon of the dough and place well apart onto the prepared baking sheets.
– Bake for 12-15 minutes until golden brown.
– Leave to cool on the tray for 5 minutes, then move to a wire rack to finish cooling.