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Loukas (DT)

Can someone tell me how to make chocolate chip cookies and what I'll need?

Chocolate Chip Cookies
Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

Yay! I love cookies, me. Thank you so much Loukas! :thumbs:

Your Welcome Callum

injoy your cookies :hugesmile:

Yes DT Can I please have a recipe for Christmas Cake thanks and great thread too mate :hello:

thanks ann i will get looking

;)

it was a hard one but i found one for you ann

Preparation Time: 30 minutes, plus soaking time
Cooking Time: 4 hours

Ingredients

750g mixed dried fruit
150g glacé cherries
225ml stout, (Guinness, for example)
100ml whisky
75ml orange juice
1 orange, zest only
2 tbsp black treacle
200g Butter, slightly soft
200g muscovado sugar
250g plain flour
1 heaped tsp Baking powder
5 Eggs, lightly beaten
1 1/2 tsp Mixed spice
75g brazil nuts, or almonds, chopped

1.Place the dried fruits, cherries, stout, whisky, orange juice, zest and treacle into a large pan and bring to the boil, stirring. Simmer gently for 10 minutes, then remove from the heat and allow to cool completely. Preferably, transfer to a bowl and chill overnight - but don't worry if you can't: just leave it soaking as long as you can.

2. Preheat the oven to 140C/gas 2.

3. Lightly grease a 20cm round cake tin and line with baking parchment or a shaped silicone sheet.

4. Place all the remaining ingredients except the nuts in a mixing bowl and mix thoroughly (I do mine in the electric mixer when I'm feeling lazy). Beat until smooth, then fold in the soaked fruit and the nuts.

5. Spoon into the prepared tin and level the top, making a slight dip towards the centre. Bake for 3 hours, then check and cover the top with more paper or silicone if it is over-browning. Bake for a further 30 minutes-1 hour, or until a knife inserted in the centre comes out clean.

6. Allow to cool for 10 minutes or so in the tin, then turn out and allow to cool completely on a rack.

7. Wrap the cake in baking parchment and then in foil, and store in a tin somewhere cool and dry until it's time to decorate it. Every couple of weeks (or more often, if you're short of time), unwrap the cake, make a few holes in the top with a skewer, spoon a little brandy or whisky over the top and let it soak in. This keeps the cake moist - and makes it taste even better. You can use orange juice if you're avoiding too much alcohol. Rewrap the cake and store.


Merry Christmas

I think it's a bit late to be making Christmas cake, they take weeks to soak.

i thought that too but this one takes 30 mins prep and 4 hours to cook :)

I think this one is meant to take a month or two for soaking. Maybe just go for an ordinary fruit cake and ice it.

nope i saw it on uktv food today, i was shocked look its on this site too

The Cake Link

Read the text I emboldened. It's meant to take weeks to soak.

soz but i cant eat that because its got stoat and whiskey in it so i will just buy a friut cake as Jack said thanks for that :conf:

*slaps himself*

oops sorry :flowers:

saffron cake

Ingredients
1 tsp saffron threads
250ml/9fl oz tepid milk
500g/1lb 2oz strong white unbleached flour
7g/¼oz sachet of fast-action/easy-blend dried yeast
1 tsp salt
50g/1¾oz golden caster sugar
50g/1¾oz unsalted butter, melted
100g/3½oz Quark
1 medium free-range egg yolk
a handful of raisins

Method
1. If making the saffron cake, butter a 900g/2lb loaf tin; if making the Lucia rolls, butter a baking sheet. Soak the saffron in the milk for 5-10 minutes.
2. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well.
3. Add the Quark. Stir together and then, using floured hands, combine to a dough. Knead on a floured surface for 10 minutes until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Knock back the dough.
4. For the saffron cake: shape into a loaf and place in the prepared tin. Cover loosely with oiled clingfilm and leave in a warm place for 45-60 minutes until risen above the sides of the tin.
5. For the Lucia rolls, divide into 12 pieces and roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.
6. Meanwhile, preheat the oven to 220C/425F/Gas 7.
7. For the rolls, brush with egg yolk, then place one raisin in the centre of each circle (two raisins per roll). For the cake, brush the top with egg yolk, taking care not to allow it to drip down the sides or it will stick to the tin.
8. Bake the rolls or cake for 15 minutes, then remove the rolls and place on a wire rack. For the cake, lower the heat to 200C/400F/Gas 6 and cover loosely with foil. Continue to bake for a further 20 minutes or until the cake sounds hollow when tapped underneath. Cool on a wire rack.

yes that looks fab thank you DT for that cool one :laugh:

haha we always buy crimbo cakes. Woop in DT today we had a christmas and i made easy peasy biscuits, well nice. You lot who cook loads of cakes and pastries and stuff should get a Bero book. Has loooads of recipes in it :). We have loads of cook books.