Cherry Chocolate Cookies


Cherry Chocolate Cookies (1)

It’s a good day today! Firstly, although it’s still freezing cold outside, on looking out of the window this morning I saw these little heralds of approaching Spring:

Snowdrops

They weren’t there on Saturday, so they must have popped through yesterday or overnight. It’s not too long now until it’s still light when we get home from work, and until we can step outside without the risk of flu/frostbite.

Secondly, it is now just a week until my birthday! You’d better get cracking buying my presents.

And thirdly, I have another Monday off work (I was working yesterday), and so I’m free to spend my day baking again. Yesterday, when I was working, my husband cleaned the entire house and had dinner ready for me when I got in, so I’m repaying the favour by cooking something I know he loves.

These cookies are soft, sweet and delicious. They’re cakey, rather than thin and chewy, and I promise you will love them.

These take around 30 minutes to make (plus cooling time) and will make 12 (very) large cookies.

Cherry Chocolate Cookies

200g butter

300g brown sugar

2 eggs

80g cocoa powder

300g self-raising flour

1 tsp baking powder

200g glace cherries (get the undyed ones if you can)

1. Preheat the oven to 180 degrees.

2. Cream the butter and sugar in a large bowl, then beat in the eggs until fully combined.

3. Sieve the flour and cocoa powder, then fold this and the baking powder into the butter and sugar mixture.

4. Roughly chop the cherries and stir them into the mixture until evenly spread.

5. Grab a non-stick baking tray (you’ll probably need two, or cook the cookies in shifts) and spoon the mixture onto it, making sure there’s a gap of 2-3 inches between each dollop.

6. Bake in the oven for 12 minutes. They will still be very soft when you take them out, but leave them to cool completely and they will be the perfect consistency. Enjoy with a cup of coffee. Yum!

Cherry Chocolate Cookies (2)

Cheese Scones


Cheese Scones (3)After a few days off (I was working on Saturday, then yesterday was a lounge in front of the TV with a pizza kind of day), I’m back with a deliciously simple and savoury bake.

If you enjoyed my Courgette and Gorgonzola Muffins, then I’m sure you’ll love these. I came across this recipe in an old notebook I’ve had since I was a little girl, where I would jot down all of the recipes I cooked, either at school or at home with my mum. This recipe must have come from my mum, because I remember her cooking them lots when we were younger – the smell of them baking in the oven brought back memories of coming home from school and eating these warm with butter as a snack.

The recipe is very simple, and making the scones is very cathartic. I really enjoy rubbing together the flour and butter – your mind can wander and it’s a very peaceful process. I’m sure you’ll enjoy making them, and they are absolutely delicious – particularly fresh from the oven!

How do you pronounce scone? I’ve always said it so it rhymes with gone – do you pronounce it so it rhymes with moan?

These wil take 30 minutes to make and makes 10 scones.

Cheese Scones (1)

Cheese Scones

225g self-raising flour

Pinch of salt and black pepper

55g butter

50g grated mature cheddar cheese

150ml milk

1. Preheat the oven to 200 degrees

2. Weigh out the flour and pour into a bowl with the salt and pepper. Cut the butter into cubes and add this to the bowl. Rub the flour and butter together with your fingers until it resembles breadcrumbs.

3. Stir in the grated cheese and milk. Work the mixture together with your hands until it all comes together, then tip onto a floured surface and knead gently, then roll out until it’s approximately 2 cm thick. Use a 2 inch circular pastry cutter to cut out rounds, and place onto a greased baking tray.

4. Bake in the oven for around 15 minutes until golden and risen.

Cheese Scones (2)