Every child will love these classic vanilla-flavoured cookies. I’ve used white chocolate here, but you could
replace it with dark or milk chocolate.
They will keep for a week in an airtight tin – if you can resist them
This recipe comes from the chocolate section in my book
National Trust Simply Baking – see Books
page. I tend to cook with Valrhona
Makes about 25 cookies
100g/3½ oz white chocolate
115g/4oz butter, softened
85g/3oz caster sugar
55g/2oz light muscovado sugar
½ teaspoon vanilla extract
1 large egg, beaten
140g/5oz self-raising flour
1 Preheat the
oven to fan 190°C/gas 6. Lightly grease
three baking sheets and arrange your oven shelves so that you can easily slip
in the three baking sheets at the same time.
2 Cut the chocolate into 5mm/1/4 in chunks. In a food processor or food mixer, beat the
butter, caster sugar and muscovado sugar together until pale and fluffy. Beat in the vanilla and gradually beat in the
egg. If using a food processor, scrape the
mixture into a mixing bowl. Using a wooden spoon, stir in the flour, followed
by the chocolate.
3 Spoon dessertspoonfuls of the mixture on to
the baking trays, leaving plenty of space between each cookie - they spread out
as they cook.
4 Bake for 8-10 minutes or until pale
gold. You don’t want them to over-cook
and darken, as they will be too hard when you eat them. Leave to cool slightly on their baking trays
for 5-10 minutes. Then use a palette
knife to transfer them to a wire rack. They should be slightly chewy.