MARY BERRY CHOCOLATE BISCUIT CAKE RECIPES
MARY BERRY’S CHOCOLATE CHIP COOKIES - THE HAPPY FOODIE
These ever so slightly chewy chocolate chip cookies won't last long. This delicious biscuit recipe by Mary Berry is also delicious with chocolate orange chunks.
Provided by Mary Berry
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes about 20 cookies
Number Of Ingredients 1
Steps:
Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended.
Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips.
Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread. Bake in the top of the oven for about 8-10 minutes, until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly.
Allow the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.
MARY BERRY'S YULE LOG RECIPE: BEST YULE LOG RECIPE
Steps:
- For the sponge:
- For the icing:
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Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
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Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
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