chocolate chip Welsh cakes recipe

Simple chocolate chip Welsh cakes recipe

I’m sure there are people out there who’ll shout at me for calling these Welsh cakes, when I should probably call them chocolate chip griddle cakes or something.

If you’re looking for a classic Welsh cake recipe then I do have one of those, but these are a delicious, chocolatey take on them that are perfect for anyone who likes the idea of Welsh cakes but isn’t all that keen on raisins.

They’re just as simple to make as normal Welsh cakes and are the perfect sweet treat for any time of day.

 

If you want to give them a go yourself, here’s what you need to know:

 

Ingredients

  • 220g (7.5oz) self raising flour
  • 1 tbsp cocoa powder
  • 115g (4oz) butter (plus a bit extra for the pan)
  • 85g (3oz) caster sugar
  • 1 tsp mixed spice
  • Handful of chocolate chips
  • 1 egg
  • Splash of milk (if needed)

Equipment

  • Mixing bowl
  • Scales
  • Heavy based frying pan
  • Rolling pin
  • 6cm round cutter
  • Spatula to turn the welsh cakes as they cook

 

Here’s what you need to do:

  1. Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs.
  2. Stir in the cocoa powder, mixed spice, sugar, and chocolate chips.
  3. Add the egg and bring the mixture together into a soft dough.
  4. If it’s too dry to come together properly add a splash of milk.
  5. Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
  6. Cut circles out using a 6cm round cutter.
  7. Lightly grease the pan and then put on the hob on a medium/low heat.
  8. Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
  9. The Welsh cakes should be lightly browned and slightly risen
  10. Once they’re cooked take them out of the pan and sprinkle them on both sides with caster sugar.
  11. Enjoy!

 

These Welsh cakes are so good when they’re still warm from the pan and the chocolate chips are all still melty and gooey.  But they’re also perfect the next day when they’ve cooled down.

You can store them in an airtight container and they should keep for up to a week, if you can stop everyone from devouring them straight away.

Chocolate chip Welsh cakes

Prep Time10 mins
Cook Time20 mins
Cuisine: Welsh
Keyword: Chocolate Welsh cakes, Welsh cakes

Equipment

  • Scales
  • Mixing bowl
  • Rolling Pin
  • 6cm round cutter
  • Heavy based frying pan
  • Spatula

Ingredients

  • 220 grams self-raising flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon mixed spice
  • 115 grams butter plus a little extra for cooking
  • 85 grams caster sugar plus a little extra for sprinkling
  • 1 handful chocolate chips
  • 1 egg
  • 1 splash milk if needed

Instructions

  • Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs. 
  • Stir in the sugar, cocoa powder, mixed spice and chocolate chips.
  • Add the egg and bring the mixture together into a soft dough.
  • If it's too dry to come together properly add a splash of milk.
  • Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
  • Cut circles out using a 6cm round cutter.
  • Lightly grease the pan and then put on the hob on a medium/low heat.
  • Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
  • The Welsh cakes should be lightly browned and slightly risen.
  • Once they're cooked take them out of the pan and sprinkle them on both sides with caster sugar.
Simple and tasty white rolls

Easy soft white rolls recipe

 

I could never follow a low-carb diet – I love bread way too much.

The smell of freshly baked bread is one of my favourite smells in the world, and I could happily eat bread in one form or another with every meal of the day.

I always thought it was quite hard to make though, so most of our bread came from the supermarket until quite recently.

Then we started trying to really limit our trips to the shops during the first lockdown, and decided to try making our own bread to keep us going between visits.

This recipe for beautifully soft white bread rolls is one Steve has perfected over the last few months.  We’ve used it time and time again and it hasn’t failed us yet.

 

The main thing we’ve learnt about making any kind of bread is that it’s really not hard, but it does generally take time.  You have to know in advance that you want to make it, so the dough has plenty of time to do its thing before baking.

These soft white rolls need proving twice, so the whole thing from start to finish takes a few hours, but it is so worth it!

If you want to give them a go yourself, here’s what you need to know:

 

Ingredients

  • 450g plain flour
  • 7g instant yeast (we use Fermipan dried yeast)
  • 35g sugar
  • 1 tsp salt
  • 42g butter (melted)
  • 1 egg
  • 240ml warm water

 

Here’s what you need to do:

  1. Put the flour, yeast, sugar and salt in a big bowl and stir together.
  2. Add in the melted butter, egg and water and mix.
  3. Bring the dough together in the bowl and then tip it out onto a floured surface.
  4. Knead the dough for about 5 minutes until it’s soft and elastic.  The dough will be a little bit sticky but shouldn’t get stuck all over your hands.  If it feels too sticky then add a little more flour.
  5. Gather the dough up into a loose ball and pop it back in the bowl.
  6. Cover the bowl with a tea towel or some cling film and leave it somewhere warm to rise.  You want it to double in size which generally takes between 1 and 2 hours, depending on how warm the room is.
  7. When the dough has doubled in size tip it out again onto a floured surface.
  8. Gently pat it down to knock some of the air out of it, and then divide it into 8 equal-sized portions.
  9. Line a large baking tray with greaseproof paper or a silicone baking mat.
  10. Form each of the portions of dough into bun shapes, gently tucking the ends underneath so the tops look nice and smooth, then place them spaced out on the baking tray.
  11. Dust them lightly with flour and cover loosely with a piece of cling film.
  12. Leave to rise again, for about an hour.
  13. Pop the oven on at 190° (170° fan oven)
  14. Sprinkle the buns with a little more flour and then bake for 13-15 minutes.
  15. Once they’re baked and lightly browned on top, take them out of the over and leave them to cool slightly on the baking tray.
  16. Gently separate the buns if they’ve joined together during baking and move them to a rack to finish cooling.

 

 

I know this looks like quite a few steps but honestly it is so easy.

It’s basically a case of mixing the dough together, leaving it in a blob for a few hours, dividing it into 8 buns, leaving them to rise again for an hour, and then baking.

So don’t let the number of steps or the length of time needed to make these put you off.  It might take a few hours for them to be ready, but you’re only actually doing something with them for about 20 minutes of that.

And these buns are so worth the wait.

They’re perfect to use at lunchtime instead of sandwiches and are also sturdy enough to dip in a bowl of soup.

The fact that they’re slightly sweet also means they’re amazing split in half and toasted the day after you make them.  They taste like English muffins to me and are so good with proper butter and marmite.

We use these soft white rolls for burgers too, and if you want to make them into more classic burger buns you can brush them with an egg wash and sprinkle sesame seeds on top before baking, instead of dusting them with flour.

Easy soft white rolls

These rolls are perfectly soft and great for sandwiches, dipping in soup or to have with burgers for tea.
Prep Time20 mins
Cook Time15 mins
Proving time3 hrs
Total Time3 hrs 35 mins
Keyword: Easy dinner rolls, Floury rolls, Rolls, Simple rolls, Soft white rolls, white rolls
Servings: 8 rolls

Equipment

  • Big mixing bowl
  • Big baking tray
  • Greaseproof paper or silicone baking mat
  • Tea towel or cling film
  • Weighing scales
  • Measuring jug

Ingredients

  • 450 g plain flour You can use strong bread flour if you like, but these work really well with simple plain flour
  • 7 g instant yeast
  • 35 g sugar
  • 1 tsp salt
  • 42 g butter (melted)
  • 1 egg
  • 240 ml warm water

Instructions

  • Put the flour, yeast, sugar and salt in a big bowl and stir together.
  • Add in the melted butter, egg, and water and mix together.
  • Bring the dough together in the bowl and then tip it out onto a floured surface.
  • Knead the dough for about 5 minutes until it's soft and elastic.  The dough will be a little bit sticky but shouldn't get stuck all over your hands.  If it feels too sticky then add a little more flour.
  • Gather the dough up into a loose ball and pop it back in the bowl.
  • Cover the bowl with a tea towel or some cling film and leave it somewhere warm to rise.  You want it to double in size which generally takes between 1 and 2 hours, depending on how warm the room is.
  • When the dough has doubled in size tip it out again onto a floured surface.
  • Gently pat it down to knock some of the air out of it, and then divide it into 8 equal-sized portions.
  • Line a large baking tray with greaseproof paper or a silicone baking mat.
  • Form each of the portions of dough into bun shapes, gently tucking the ends underneath so the tops look nice and smooth, then place them spaced out on the baking tray.
  • Dust them lightly with flour and cover loosely with a piece of cling film.
  • Leave to rise again, for about an hour.
  • Pop the oven on at 190° (170° fan oven).
  • Sprinkle the buns with a little more flour and then bake for 13-15 minutes.
  • Once they're baked and lightly browned on top, take them out of the over and leave them to cool slightly on the baking tray.
  • Gently separate the buns if they've joined together during baking and move them to a rack to finish cooling.

Notes

Don't be put off by the number of steps in this recipe - it's really not as complicated as it might look at first!
It's basically just mix the ingredients and knead the dough, leave it to double in size, split the dough into 8 equal pieces and form them into bun shapes, leave them to rise again on the baking tray and then bake.
You can make these into more classic burger buns by skipping the part about dusting them with flour before baking, and instead brush them with an egg wash (1 egg mixed with a tablespoon of milk) and then sprinkle with sesame seeds.
Easy and classic Welsh cakes recipe

Easy classic Welsh cakes recipe

I’ve lived in Wales for 20 years now, and there are so many things I love about being here.

The traditions and the culture.  Joe’s ice cream.  The stunning beaches.  The language that I’m finally starting to learn.  The words and phrases that I’ve picked up.

And Welsh cakes.

I’ve been buying Welsh cakes for years.  In packets from the shops and occasionally in paper bags, still warm from the griddle from the market.

But I’d never made them myself for some reason.  So this week I decided to finally give them a go.  And I can’t believe I waited so long.

They’re so easy to make and they are really, really tasty.

 

If you want to give them a go yourself, here’s what you need to know:

 

Ingredients

  • 225g (8oz) self raising flour
  • 115g (4oz) butter (plus a bit extra for the pan)
  • 85g (3oz) caster sugar (plus a bit extra for sprinkling)
  • Handful of raisins
  • 1 tsp mixed spice
  • 1 egg
  • Splash of milk (if needed)

Equipment

  • Mixing bowl
  • Scales
  • Heavy based frying pan
  • Rolling pin
  • 6cm round cutter
  • Spatula to turn the welsh cakes as they cook

 

Here’s what you need to do:

  1. Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs.
  2. Stir in the sugar, mixed spice and raisins.
  3. Add the egg and bring the mixture together into a soft dough.
  4. If it’s too dry to come together properly add a splash of milk.
  5. Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
  6. Cut circles out using a 6cm round cutter.
  7. Lightly grease the pan and then put on the hob on a medium/low heat.
  8. Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
  9. The Welsh cakes should be lightly browned and slightly risen
  10. Once they’re cooked take them out of the pan and sprinkle them on both sides with caster sugar.
  11. Enjoy!

 

These Welsh cakes are amazing when they’re still warm from the pan, but are also just as good later on with a cup of tea.

You can store them in an airtight container and they should keep for up to a week, but they’ll never last that long in my house!  Luckily for me Nerys loves these as much as I do, otherwise I’d end up devouring the lot.

Simple classic Welsh cakes

These classic Welsh cakes are really simple to make and are a perfect teatime treat.
Prep Time10 mins
Cook Time20 mins
Cuisine: Welsh
Keyword: Classic Welsh cakes, Welsh cakes, Welsh cakes recipe
Servings: 20 Welsh cakes
Author: This glorious life

Equipment

  • Scales
  • Mixing bowl
  • Rolling Pin
  • 6cm round cutter
  • Heavy based frying pan
  • Spatula

Ingredients

  • 225 grams self-raising flour
  • 115 grams butter plus a little extra for greasing the pan
  • 85 grams caster sugar plus a little extra for sprinkling
  • 1 handful raisins
  • 1 tsp mixed spice
  • 1 egg
  • 1 splash milk if needed

Instructions

  • Put the self raising flour and butter into a big mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture looks like fine breadcrumbs. 
  • Stir in the sugar, mixed spice and raisins.
  • Add the egg and bring the mixture together into a soft dough.
  • If it's too dry to come together properly add a splash of milk.
  • Turn the dough out onto a floured worksurface and roll it out to about 1/4 inch thickness.
  • Cut circles out using a 6cm round cutter.
  • Lightly grease the pan and then put on the hob on a medium/low heat.
  • Cook the Welsh cakes a few at a time, for 2-3 minutes on each side.
  • The Welsh cakes should be lightly browned and slightly risen.
  • Once they're cooked take them out of the pan and sprinkle them on both sides with caster sugar.
Naan bread pizza

Quick and easy naan bread pizza

If you need a quick and tasty meal for a midweek dinner then naan bread pizzas are the perfect solution.

They’re so simple but brilliant for the whole family because you can change up the toppings you put on them to suit everyone’s different tastes.  And they’re ready to eat in under 20 minutes.

 

Ingredients

  • 1 naan bread per person.

I tend to use garlic and coriander naans, but you can use plain if you prefer.

  • Tomato sauce.

You can use a jar of tomato pasta sauce, a jar of pizza sauce, or make a quick sauce yourself by cooking some passata with some salt, pepper and mixed herbs.

  • Cheese.

You can slice up a ball of mozzarella, or use grated mozzarella from a packet.  Or if you prefer you can grate some cheddar and use that instead.

  • Toppings.

You can keep the pizza really simple with just the tomato sauce and cheese, or add your favourite toppings.  I used red pepper and pepperoni on mine.

 

Here’s what you need to do:

  1. Preheat the oven to around 180 degrees.
  2. Put the naan breads on a big baking tray and then spread them with the tomato sauce.  You can go right up the edges or leave a bit of a crust, it’s up to you.
  3. Add the cheese over the top of the sauce.
  4. Add on your favourite toppings.
  5. Cook the pizzas for around 10 minutes, until the cheese starts to bubble a bit.
  6. Cut up and serve.  You can have these by themselves, or serve them with salad or chips.

 

And there you go, a tasty dinner on the table in less than 20 minutes.  We sometimes have these for lunch too, when we want something a bit more filling that a sandwich.  They’re so quick to put together and feel like a real treat.

 

Have you ever made pizzas with naan bread before?

What toppings do you love most on your pizzas?

Print Recipe
5 from 1 vote

Quick and easy naan bread pizza

A delicious pizza made with a naan bread base, perfect for mid-week meals or a weekend treat.
Prep Time5 mins
Cook Time10 mins

Equipment

  • Baking tray

Ingredients

  • 1 naan bread per person use plain naan bread or garlic and coriander, depending on personal taste.
  • tomato sauce use tomato pasta sauce, a jar of pizza sauce, or make a quick sauce with passata and herbs.
  • cheese use a ball of mozzarella, or a handful of grated mozzarella or cheddar per pizza.
  • toppings choose whatever toppings take your fancy

Topping suggestions

  • mixed peppers
  • sliced onions
  • sliced mushrooms
  • pepperoni
  • ham

Instructions

  • Preheat the oven to around 180 degrees.
  • Pop the naan breads on a large baking tray.
  • Spread the naan breads with the tomato sauce. You can go all the way to the edges or leave a bit of a crust, it's up to you.
  • Top the tomato sauce with the cheese.
  • Add on any toppings you fancy.
  • Bake in the oven for around 10 minutes, until the cheese starts to bubble.
  • Cut into slices and enjoy!

 

Simple lemon curd flapjacks

Lemon curd flapjacks recipe

Lemon curd is one of those random things that, every now and again, I get a craving for but then when I buy it I struggle to use up the whole jar.

So I started thinking about different recipes I could use lemon curd in.  I considered trying a lemon curd version of my peanut butter and chocolate oat cookies, but didn’t think it would quite work.  Then it dawned on me that what would work is a lemony take on flapjacks.

I used my simple flapjack recipe as a base, added in a layer of lemon curd and hoped for the best.

And oh my word the result is so good.  Don’t take my word for it though, rescue that jar of lemon curd from the back of the fridge and give these lemon flapjacks a go yourself.

 

Ingredients:

  • 125g butter
  • 125g brown sugar
  • 3 tablespoons golden syrup
  • 250g oats
  • 2-3 spoons of lemon curd

 

Here’s what you need to do:

  1. Preheat the oven to 180 degrees and line a 7 x 9 inch cake tin with greaseproof paper
  2. Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
  3. Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
  4. Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
  5. Tip about two thirds of the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
  6. Spoon on the lemon curd and spread it over the mix as well as you can
  7. Add the rest of the flapjack mixture to the top and press down with the back of the wooden spoon
  8. Bake at 180 degrees for 18 minutes
  9. Leave to cool for a few hours, or even better, over night
  10. Cut into squares and enjoy

 

These flapjacks are perfectly sweet and chewy with just the right amount of lemon flavour for us.

If you want to up the lemonyness a bit though, you could try adding some lemon zest into the flapjack mixture.  Or make some lemon icing by mixing up some icing sugar and lemon juice and then drizzle that over the top of the flapjacks once they’ve cooled.

Print Recipe
5 from 1 vote

Lemon flapjacks

A lemony twist on a classic flapjack recipe
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Snack
Keyword: Flapjacks, Lemon

Equipment

  • Scales
  • Large saucepan
  • Wooden spoon
  • 7x9 inch baking tin
  • Greaseproof paper

Ingredients

  • 125 g butter
  • 125 g brown sugar
  • 3 tbsp golden syrup
  • 3 tsps lemon curd

Instructions

  • Preheat the oven to 180 and line a 7 x 9 inch cake tin with greaseproof paper
  • Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
  • Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
  • Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
  • Tip two thirds of the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
  • Spread 2-3 spoonfuls of lemon curd as best you can over the mixture
  • Add the rest of the flapjack mix on top of the lemon curd and press down well
  • Bake at 180 for 18 minutes
  • Leave to cool for a few hours, or even better, over night
  • Cut into squares and enjoy
Chocolate and peanut butter oat cookies

Peanut butter and chocolate oat cookies

I had a few different stories to tell about this cookie recipe.

About how perfectly the flavours of peanut butter and chocolate go together.  The fact that the last batch I made of these barely lasted a day in our house.  How the flavour combination reminds me of the episode of Angel where he becomes mortal for a day and tastes peanut butter and chocolate together for the first time.

But you’re not really here for that are you!

If you’re reading this it’s probably because you’re looking for a recipe for simple, tasty, soft and chewy peanut butter and chocolate oat cookies, so here you go:

 

Ingredients

  • 100g peanut butter
  • 100g soft brown sugar
  • 1 egg
  • 100g oats
  • 1 tsp baking powder
  • 50g chocolate (chopped up into chunks)

 

What you need to do

1. Preheat the oven to 180 and line a baking tray with greaseproof paper.

2. Mix together the peanut butter, sugar and egg in a bowl.

3. Mix in the oats, baking powder and chocolate chunks.

4. Spoon out balls of the mixture about 3cm in diameter.  Place on the baking tray and press them down ever so slightly.  The cookies will spread as they bake, so space them out quite well.  You might need to bake these in batches.

5. Bake for 10 minutes for lovely soft chewy biscuits.

6. The cookies might not look quite done when you take them out of the oven, but leave them on the baking tray and they’ll firm up really nicely.

7. After about 10 minutes move the biscuits off the baking tray and onto a plate or cooling rack.

 

These cookies are so good, they really don’t last long at all in my house.

If you’re looking for a bit of a variation on the recipe though, pop over and take a look at my oaty biscoff cookies which are also rather tasty!

 

Peanut butter and chocolate oat cookies

Really easy and really tasty peanut butter and chocolate oaty cookies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Keyword: Biscuits, Chocolate, Cookies, Peanut butter

Equipment

  • Baking tray
  • Greaseproof paper
  • Mixing bowl
  • Scales

Ingredients

  • 100 grams peanut butter
  • 100 grams soft brown sugar
  • 1 egg
  • 100 grams oats
  • 1 tsp baking powder
  • 50 grams chocolate chopped into chunks

Instructions

  • Preheat oven to 180 and line a baking tray with greaseproof paper
  • Mix together the peanut butter, soft brown sugar and egg in a bowl
  • Mix in the oats, baking powder and chocolate chunks
  • Spoon out balls of the mixture about 3cm in diameter onto the baking tray. The cookies will spread quite a bit so space them out well on the tray - you'll probably have to bake these in batches
  • Bake in the oven for 10 minutes for lovely soft, chewy cookies. They will not quite look done when you take them out but will firm up after a few minutes and be perfect
Biscoff oaty cookies

Oaty Biscoff cookie recipe

I have got a treat for you today.

If you’re a fan of biscoff biscuit spread and chewy, oaty cookies then you need this recipe.

These cookies only need 6 ingredients, are really simple to make and are so deliciously moreish.  The best part is that you can make 2 quite different types of cookies using this recipe, just by slightly changing the cooking time.

Enough chat, here’s what you need to know.

 

Ingredients

  • 100g Biscoff biscuit spread
  • 100g soft brown sugar
  • 1 egg
  • 100g oats
  • 1 tsp baking powder
  • 50g chocolate chips

 

What you need to do

1. Preheat the oven to 180 and line a baking tray with greaseproof paper.

2. Mix together the Biscoff biscuit spread, sugar and egg in a bowl.

3. Mix in the oats, baking powder and chocolate chips.

4. Spoon out balls of the mixture about 3cm in diameter.  Place on the baking tray and press them down slightly with the back of a spoon.  The cookies will spread as they bake, so space them out quite well.  You might need to bake these in batches.

5. Bake for 10 minutes for lovely soft chewy biscuits, 12 minutes for crispier biscuits.

6. The cookies will not look done when you take them out of the oven, but leave them on the baking tray and they’ll firm up really nicely.

7. After about 10 minutes move the biscuits off the baking tray and onto a plate or cooling rack.

 

The softer, chewy cookies are amazing just as they are.

If you want to take things a step further with the crisper version then I highly recommend doing this – once the cookies have cooled, melt some milk chocolate and use it to sandwich two cookies together.  Let the chocolate harden and then enjoy.

According to Steve these sandwich cookies taste just like the ‘kafferep’ biscuits you can get in Ikea, so if you always pop a pack of those in your basket when you go there give these a try!

Print Recipe
5 from 1 vote

Oaty Biscoff cookies

These cookies are so easy to make and only need a handful of ingredients including Biscoff biscuit spread.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Keyword: Biscuits, Cookies

Equipment

  • Baking tray
  • Greaseproof paper
  • Mixing bowl
  • Scales

Ingredients

  • 100 g Biscoff biscuit spread Any brand of biscuit spread will work well
  • 100 g soft brown sugar
  • 1 egg
  • 100 g oats
  • 1 tsp baking powder
  • 50 g chocolate chips

Instructions

  • Preheat oven to 180 and line a baking tray with greaseproof paper
  • Mix together the biscuit spread, sugar and egg in a bowl
  • Mix in the oats, baking powder and chocolate chips
  • Spoon out balls of the mixture about 3cm in diameter onto the baking tray. The cookies will spread quite a bit so space them out well on the tray - you'll probably have to bake these in batches
  • Press the cookies down a bit with the back of a spoon
  • Bake in the oven for 10 minutes for lovely soft, chewy cookies. They will not look anywhere near done when you take them out but will firm up after a few minutes and be perfect
  • If you want cookies that are a bit crisper then cook them for 12 minutes.

Notes

For an extra treat, cook the cookies for 12 minutes so they're crispier, then when they've cooled sandwich 2 together with melted chocolate. Let the chocolate set and then enjoy.  You're welcome!

This post is linked up with KCACOLS.