The document provides recipes for four types of cookies - chocolate chip cookies, hazelnut cookies, scones, and cupcakes. It also includes recipes for brownies. The chocolate chip cookie recipe makes 30 cookies and requires butter, sugar, eggs, vanilla essence, flour, and chocolate chips. The hazelnut cookie recipe makes 30 cookies and uses butter, sugar, eggs, flour, cocoa powder, and hazelnuts. The scone recipe makes 30 scones and calls for self-raising flour, milk, baking powder, butter, sugar, and a scone cutter. The cupcake recipe makes 24 cupcakes and requires butter, sugar, eggs, and self-raising flour. The brown
The document provides recipes for four types of cookies - chocolate chip cookies, hazelnut cookies, scones, and cupcakes. It also includes recipes for brownies. The chocolate chip cookie recipe makes 30 cookies and requires butter, sugar, eggs, vanilla essence, flour, and chocolate chips. The hazelnut cookie recipe makes 30 cookies and uses butter, sugar, eggs, flour, cocoa powder, and hazelnuts. The scone recipe makes 30 scones and calls for self-raising flour, milk, baking powder, butter, sugar, and a scone cutter. The cupcake recipe makes 24 cupcakes and requires butter, sugar, eggs, and self-raising flour. The brown
The document provides recipes for four types of cookies - chocolate chip cookies, hazelnut cookies, scones, and cupcakes. It also includes recipes for brownies. The chocolate chip cookie recipe makes 30 cookies and requires butter, sugar, eggs, vanilla essence, flour, and chocolate chips. The hazelnut cookie recipe makes 30 cookies and uses butter, sugar, eggs, flour, cocoa powder, and hazelnuts. The scone recipe makes 30 scones and calls for self-raising flour, milk, baking powder, butter, sugar, and a scone cutter. The cupcake recipe makes 24 cupcakes and requires butter, sugar, eggs, and self-raising flour. The brown
The document provides recipes for four types of cookies - chocolate chip cookies, hazelnut cookies, scones, and cupcakes. It also includes recipes for brownies. The chocolate chip cookie recipe makes 30 cookies and requires butter, sugar, eggs, vanilla essence, flour, and chocolate chips. The hazelnut cookie recipe makes 30 cookies and uses butter, sugar, eggs, flour, cocoa powder, and hazelnuts. The scone recipe makes 30 scones and calls for self-raising flour, milk, baking powder, butter, sugar, and a scone cutter. The cupcake recipe makes 24 cupcakes and requires butter, sugar, eggs, and self-raising flour. The brown
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CHOCOLATE CHIP COOKIES
Makes 30
300g butter or margarine
300g caster sugar 3 eggs 1.5 teaspoons of vanilla essence 525 g of plain flour 300 g of chocolate chips
1. Grease two large baking sheets with butter or margarine. Turn on your oven on 180C. 2. Put the sugar and the butter into a large bowl. Beat it briskly until it is light and creamy. 3. Break the egg into a small bowl and beat it well. Stir in the vanilla essence, then add the mixture to the large bowl. 4. Sift the flour into the large bowl and stir well to make a smooth mixture. Stir in 100g of chocolate chips. 5. Put a heaped tablespoon of the mixture onto a baking sheet. Use up the rest of the mixture to make twenty-nine more cookies. 6. Flatten each cookie slightly with the back of a fork. Sprinkle the top of each one with some of the remaining chocolate chips. 7. Bake the cookies for 10-15 minutes. They should be pale golden brown and slightly soft in the middle. 8. Leave the cookies for a few minutes, then use a spatula or fish slice to lift them onto a wire rack. Leave them to cool. From The Usborne Beginners Cookbook by Fiona Watt
1. Grease two large baking sheets with butter or margarine. Turn on your oven on 180C. 2. Put the sugar and the butter into a large bowl. Beat it briskly until it is light and creamy. 3. Break the egg into a small bowl and beat it well. Then add the mixture to the large bowl. 4. Sieve the flour and the cocoa powder into the bowl. Use a large spoon to stir it well, until you get a smooth mixture. 5. Put the hazelnuts onto a chopping board and cut them into pieces. Add them to the mixture and stir them in. 6. Put 30 heaped dessert spoonfuls of the mixture onto the baking sheets. Space them out. Flatten each one a little. 7. Bake the cookies for the 10-15 minutes. They will darken. Leave them to cool a little, then lift them onto a wire rack.
From The Usborne Beginners Cookbook, by Fiona Watt
SCONES Makes 30
450g self-raising flour
300ml milk
2 level teaspoon of baking powder
extra milk for brushing
a pinch of salt 100g butter or margarine
6cm or 7cm scone cutter
50g caster sugar
1. Turn your oven on to heat up to 230C. Grease four baking sheets with butter or margarine. 2. Sift the flour, baking powder and salt into a bowl. Cut the butter or margarine into small pieces and add them to the flour. 3. Rub the butter or margarine into the flour until the mixture looks like fine breadcrumbs. Add the sugar and milk. 4. Use a blunt knife to mix everything to make a soft dough. Then, press and mould it with your fingers until it is smooth. 5. Sprinkle an area of your work surface with flour and put the dough onto it. Roll it out until the dough is about 1cm thick. 6. Cut circles from the dough with the cutter. Squeeze the scraps into a ball and roll them out again. Cut more circles. 7. Put the circles onto the baking sheets, leaving quite a lot of space between each one. Brush the tops with a little milk. 8. Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise and turn golden. Lift them onto a wire rack to cool.
From The Usborne Beginners Cookbook, by Fiona Watt
CHOCOLATE BROWNIES Makes 30
350g margarine
200g plain flour
700g caster sugar
2 level teaspoons of baking powder
2 teaspoons of vanilla essence
150g cocoa
6 eggs
350g of walnuts
1. Put your cake tin on a piece of greaseproof paper or baking parchment. Draw around it and cut out the shape. 2. Grease the tin. Lay the paper in the tin and grease the top of it. Turn the oven on to 180C. 3. Put the margarine into a pan and melt it over a low heat. Pour it into a large mixing bowl, then add the sugar and vanilla essence. 4. Break the eggs into a small bowl and beat them. Add them to the large bowl, a little at a time. Beat them in well. 5. Sift the flour into the bowl and add the baking powder and the cocoa. Stir everything together so that it is mixed well. 6. Put the nuts onto a chopping board and cut them into small pieces. Add them to the mixture and stir it well again. 7. Pour the mixture into the cake tin and smooth the top with the back of a spoon. Bake it for about 40 minutes. 8. The brownies are ready when they have risen and have formed a crust on top. They should still be soft in the middle.
9. Leave the brownies in the tin for five minutes, then cut them into squares. Leave them on a wire rack to cool. Watt
From The Usborne Beginners Cookbook, by Fiona
CUPCAKES Makes 24 170g butter or margarine 170g sugar 3 eggs 170g self-raising flour
For decorating 200g plain chocolate sweets to decorate (eg M&M's, jelly sweets, smarties) 1. Preheat the oven to 180C. Then, line a muffin tin with paper cases. 2. Put the margarine and sugar in a bowl and mix until it becomes light and fluffy. 3. Add the eggs one at a time, beating continuously. Then, sift in the flour and mix gently. 4. Spoon the mixture into the prepared muffin tin and bake for 20 minutes or until it becomes golden brown and the skewer comes out clean. This depends on the cake size. 5. Leave them to cool on a wire rack. 6. To decorate: Melt chocolate either in a bowl suspended over a pan of simmering water, or in the microwave at 30 second intervals. 7. Drizzle melted chocolate on top of the cupcakes and decorate with sweets.
