Blackberry, marzipan and orange cake

I know, I know – I’m late to this party.  The excuse for my tardiness lies somewhere between being on holiday for most of last week, unthinkingly baking a giant chocolate cake just before the first episode aired (couldn’t bake another cake straight away, could I?) and a general scepticism about whether I’d want to get on the Bake Off Bandwagon at all this year.

I’ll admit that along with the rest of the nation, I was unsure about the move to Channel 4.  This wasn’t helped by the fact that just as the dust had settled and we’d all started to make peace with a Mel, Sue and Mary-less GBBO, somebody or other important at Channel 4 trailed the new series with a doom-laden reference to giving the show a “Channel 4 edge”.  If you’ve ever seen Channel 4 offerings like My Big Fat Gypsy Wedding, you too would be concerned as to what on earth this “edge” might be.

Turns out it’s mainly just the presence of Noel Fielding.  And not really knowing who he was but being slightly put off by his hair (sorry) I have to admit I think he makes a pretty nice host – friendly and goofy rather than obnoxiously edgy.  Plus he is charmingly offset by the British institution that is Sandi Toksvig, so we can all calm down and enjoy another helping of basically-the-same-old-GBBO.  So I’ve decided (belatedly) to bake along!

Initial thoughts aside, it’s (well, was… see above) cake week.  The signature challenge was a cake with fruit in it.  I decided to adapt a beautiful orange and marzipan cake I’ve made before to include more blackberries and a little less orange. I had lovingly collected a heap of them at the cost of scratched shins, nettle stings and purple-stained fingertips, so they needed a home.

20170910_104202.jpg

Ingredients

For the cake

  • 175g (6oz) butter
  • 100g (3½ oz) caster sugar
  • 3 medium eggs
  • 250g (8oz) self-raising flour
  • Zest and juice of one large orange (reserve 2 tbsp for the icing)
  • 140g blackberries
  • 250g (8oz) white marzipan, fairly finely chopped

For the icing

  • 100g (3½ oz) icing sugar
  • 2 tbsp orange juice

Directions

  • Set the oven to 180°C (160 fan) and line a square or rectangular tin with grease proof paper.
  • In a large bowl, cream the butter and sugar until light and fluffy using a handheld mixer.
  • Beat in the eggs, one at a time, with a tablespoon of the flour each time, then beat in the orange juice (reserving two tablespoons for the icing) and zest.
  • Fold in the rest of the flour and half the marzipan pieces.
  • Sprinkle a handful of blackberries onto the bottom of the tin, then spread about a third of the mixture on top.  Sprinkle in about a third of the remaining berries, and about a third of the remaining marzipan.  Add half of the remaining mixture on top.  Repeat – add the rest of the marzipan and blackberries (expect a handful) then spread the rest of the mixture on top.  Sprinkle the handful of blackberries evenly over the surface.
  • Bake for 35-40 minutes or until golden brown.
  • Leave in the tin for 10 minutes to cool slightly before removing from the tin to a cooling rack to cool completely.
  • To make the icing, mix the two tablespoons of orange juice with the icing sugar to reach a consistency with a good dribble.
  • Once the cake is cool, slice into 16 squares before drizzling the slices with the orange icing – leave to set.

20170910_104018.jpg

Recipe adapted from goodtoknow.co.uk; all other content and photographs are © Rebecca Daley and ohtogoawandering, 2017.

Gooey Glastonbury brownies

Brownies — a classic, undoubtedly, but deceptively difficult to get right.  There are a lot of rich chocolate cakes knocking around masquerading as the real deal.  They’re very nice, but they aren’t brownies.  A gooey, very-almost-liquid interior finished with a cracked, shiny top is the order of the day here — lifted out of the oven tantilisingly close to being raw and perfectly squidgy once cooled.

So why Glastonbury brownies?  This recipe is from Nigel Slater who has a glorious knack for describing his culinary creations.  Although Nigel calls these his ‘very good chocolate brownies’, and they are, it’s his subtitle that has stuck (pun intended?) with me — ‘a 24-carat brownie as dense and fudgy as Glastonbury mud’.  Yes please.

N.B. This recipe is fairly forgiving — 70% cocoa solids are delicious, but it works just as well with Asda’s own brand plain baking chocolate. The caster sugar can be replaced with bog standard table sugar, and a mix of brown sugars you have to hand if need be, or if you’d prefer it.

20170514_192934

INGREDIENTS

  • 300g golden caster sugar
  • 250g butter
  • 250g plain or dark chocolate
  • (Optional) 50g white chocolate
  • 3 large eggs plus 1 extra egg yolk
  • 60g flour
  • 60g cocoa powder
  • ½ tsp baking powder

DIRECTIONS

  • Preheat the oven to 180c, 160c fan or gas mark 4 and line a 23cm by 23cm baking tin with grease proof paper
  • Using a handheld mixer (or a stand mixer if you’re lucky) beat the sugar and butter together for a few minutes until light and fluffy — keep going until it’s creamy
  • Set 50g of the dark chocolate aside, then melt the rest however you like (I find bain-maries a faff, and luckily one of my mother’s life lessons was how to melt chocolate safely in a microwave. It burns easily, but the key is checking the chocolate often, and stopping when there are still some chunks unmelted — stir to melt the rest.)
  • Chop the remaining dark chocolate (and white chocolate if using)
  • Break three eggs into a small bowl and add the egg yolk before beating lightly with a fork
  • Sift together the flour, cocoa powder, baking powder and a pinch of salt.
  • With the mixer running, gradually add the egg and beat well after each addition
  • Fold in the melted chocolate, then the chopped chocolate, with a large spoon
  • Finally fold in the flour mix without knocking the air out (gently but firmly)
  • Scrape into the tin, smoothing the top
  • Bake for about 30 minutes.  It’s worth checking at 25 minutes, and then again every 3 minutes – you want a skewer to come out slightly sticky with some moist crumbs, just not completely coated in raw mixture.  Remember the brownie will keep solidifying as it cools, so err on the wet side.
  • Serves 12, or one after a bad day

20170514_192757

20170514_192952

Listening to Twist and Shout by The Beatles, Respect by Aretha Franklin and Your Song by Rita Ora.

© Rebecca Daley and ohtogoawandering, 2017.

{microwave} lemon curd

20170409_082556-01

Spring has sprung in London, and what more appropriate way to welcome the bright, sunshiney days than with a bright, sunshiney kitchen project? Enter: lemon curd. It’s smooth and buttery, oh-so-lemony and — most importantly — sunshine yellow.

This version is made in the microwave, so it really couldn’t get much easier. It’s from an ancient microwave cookery book and mum has been making it for years. On the first properly warm weekend of the year, I asked her to text me the recipe and about half an hour and many lemons later I had my own jar full of sunshine.

Enjoy it on toast, as a cake filling, in cupcakes or by the spoonful.

INGREDIENTS

  • 4 lemons
  • 4oz (115g) butter, cubed
  • 4 eggs
  • 8oz (230g) sugar

DIRECTIONS

  • Zest and juice the lemons before adding to a microwaveable bowl
  • Add the sugar and eggs, and whisk until combined
  • Add the cubed butter, and give the mixture a gentle stir to distribute evenly
  • Microwave for 5-6 minutes in total, whisking very thoroughly every 30 seconds
  • When it’s ready, the curd should be starting to thicken – remember it will continue to thicken as it cools
  • Remove from the microwave and keep whisking until the curd reaches about room temperature
  • Sieve the lemon curd into a jug (for easy pouring) to remove the zest and any lumps*
  • Pour into a clean jar and store in the fridge (I can’t vouch for this lasting for much more than a week at most, because it’s never around that long…)

*I prefer my lemon curd totally smooth and without any zest but many people prefer it with some bite / texture – skip this step if you fall into the latter camp.

Listening to What’s Inside by Sara Bareilles, Confident by Demi Lovato and The Minnow & The Trout by A Fine Frenzy.

 © Rebecca Daley and ohtogoawandering, 2017.

Elderflower and almond cake

This is the most moist cake (try saying that three times, fast) I have ever made. By a million miles! It’s similar in many ways to a lemon drizzle in texture, but the ground almonds make it both denser and squidgier. The cream cheese frosting is not overly sweet, which perfectly offsets the sugary goo of the cake itself. This is summer in a pudding – yellow sponge dripping with elderflower and lemon, swirls of bright white frosting and a sprinkling of crushed pistachios make it a joy to behold. And to eat.

Special shout out to my mum, who not only made the elderflower cordial featured here but also nursed it on the train down from Darlington to London and then carried it around the city all day to give to me. Thanks mum!

20160629_064029

Ingredients

225g butter at room temperature

50g self raising flour

200g ground almonds

1 teaspoon baking powder

225g golden caster sugar plus 15g extra

grated zest and juice of 1 lemon

4 eggs, beaten lightly

150ml undiluted elderflower cordial (I used homemade, but you can buy in shops too)

150g cream cheese

150ml double cream

A generous handful of chopped pistachios

Directions

  1. Preheat the oven to 180c (160 fan) and grease a 9 inch springform cake tin or similarly sized loose bottomed one with butter or a non-stick cooking spray.  Line with greaseproof paper.
  2. Using a mixer of electric whisk, cream together the butter, lemon zest and 225g of sugar until pale and fluffy.
  3. Add the beaten eggs gradually, beating well between each addition.
  4. In a separate bowl, mix together the flour, baking powder and almonds then add this to the butter-sugar mixture.  Mix together scrape into the cake tin, smoothing the top gently.
  5. Bake for 35-45 minutes until risen and golden.
  6. While the cake is cooking make a syrup by combining 100ml of elderflower cordial, the extra sugar and lemon juice in a small pan, stirring gently until the sugar has dissolved. Remove from the heat to cool.
  7. Once it’s done, leave the cake in the tin to cool, pricking lots of holes all over with a skewer, then pour over the elderflower syrup, spreading it all over the cake’s surface so it sinks in evenly.  Leave to cool completely.
  8. For the frosting, mix the remaining 50ml elderflower cordial and the cream cheese together until smooth.
  9. Add the double cream and mix again until really smooth.  When the cake is completely cool, remove it from the tin gently and cover with the frosting, using a knife to create swirls if you like. Scatter over the pistachios and devour.

20160629_064008

Listening to: Your body is a wonderland by John Mayer, Send my love (to your new lover) by Adele and Hold Up by Beyoncé.

I adapted this recipe from eat the right stuff, the main change being swapping the marscapone for cream cheese. Everything else is © Rebecca Daley and ohtogoawandering, 2016.

Sunken apple and honey cake

Well hello there. You’re looking lovely today. I know it’s been a while… But I have to say I’ve made my peace with falling firmly under the ‘occasional blogger’ category. And for me — a resolutely all-or-nothing, perfectionist kind of human — that’s actually something rather special. But I will admit I’ve missed it (and shout out to the lovely Rhonda who says she misses me too!) so here I am with a recipe I hope you’ll love and an overlong introduction you might appreciate less.

I’ll cut to the chase (finally) and say this cake is delicious. The sponge is simple and not overly sweet, but combined with soft apple and a slightly salted honey glaze it reaches new heights. Enjoy!

20160503_065755.jpg

Ingredients

For the sunken apples

4 smallish apples, peeled, cored and quartered
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar

Cake mixture

125g unsalted butter, at room temperature
6 tablespoons granulated sugar
1/4 cup runny honey
1 teaspoon vanilla extract
3 large eggs, separated
2 decent pinches of salt
2 teaspoons baking powder
160g plain flour

Honey glaze

1/4 cup honey
A generous pinch of sea salt

Directions

  1. Preheat your oven to 350F/175c/155c fan.
  2. Coat a 9-inch springform tin with butter or a nonstick spray.  Line the bottom of the pan with a circle of parchment paper.
  3. Prepare your apples: place each quarter core side down on a chopping board, and use a knife to create parallel thin slices only cutting halfway through the apple so it holds together. If you accidentally cut all the way through (I did!) then just reassemble once you come to put on top of the cake in a minute.
  4. In a bowl, gently toss your apples with lemon juice and 2 tablespoon granulated sugar.
  5. Prepare cake mixture by beating the butter and sugar together in a bowl with an electric whisk until fluffy.
  6. Add the honey and beat until combined.
  7. Add your vanilla and egg yolks, beating until just combined.
  8. Sprinkle salt and baking powder over the top, and mix for just 5 seconds until they disappear.
  9. Add flour, half at a time, mixing only until just combined each time
  10. In a separate bowl with hastily cleaned and thoroughly dried beaters (unless you own two sets, you domestic goddess you), beat egg whites until stiff.
  11. Stir 1/4 of them into the cake mix to lighten it a little.  Fold in the rest in three additions. It will seem initially like it’ll never combine — persevere with gentle, patient folding. Only fold the last addition of egg whites until it has mostly disappeared — a couple of faint streaks is fine.
  12. Spread the mixture into the prepared cake tin, smoothing the top.
  13. Arrange apple quarters face down over the cake mixture.  You don’t need to smush them in, just nestled on the top is fine. Pour any extra lemon juice and sugar in the bowl over the apples.
  14. Bake for 35 – 40 minutes or until a toothpick or skewer inserted into the center of the cake comes out clean. Let rest on a cooling rack for a few minutes, then run a knife around the edge to make sure it’s not sticking to the pan at all, and unhinge the sides. Let cake cool completely.
  15. Before serving, if you’d like the glaze to look glossy, or whenever the cake is cool, if you don’t mind if the honey sinks into the cake, make the honey glaze. Warm 1/4 cup honey and a good pinch of sea salt until it thins to a glaze consistency — this will take less than 30 seconds. Brush honey-salt mixture over cooled cake and enjoy.

20160503_065801

Original recipe from yep, you guessed it, Smitten Kitchen.  All photographs and the ramblings at the top are © Rebecca Daley and ohtogoawandering, 2016.

Double chocolate brownie cookies

Picture the scene.  It’s Sunday night. You want to bake a tin full of goodness for work tomorrow. But should you make brownies or cookies? Answer: both. And don’t hold the chocolate chunks.

I found the answer to my cookie vs brownie dilemma on Smitten Kitchen which, by the way, is pretty much my go-to baking blog after the perfection of her salted chocolate chunk cookies.

Described by one of my colleagues with a completely straight face as ‘one of the best things I have actually ever eaten’, I recommend this most excellent of hybrid baked goods to you.

20160306_102219

Ingredients

115 g unsalted butter
115 g dark chocolate, roughly chopped
190 g dark or light brown sugar
25 g granulated sugar
2 large free range eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
45 g cocoa powder
130g plain flour
115 g dark chocolate, chopped into fairly generous chunks

Directions

  • Melt the butter and dark chocolate together in the microwave or a very low heat on the hob.  Remove from the heat when the chocolate is almost melted, then stir until smooth.
  • Whisk both sugars into the melted butter and chocolate mixture before adding the eggs, one at a time, then the vanilla.
  • Whisk in the baking soda and salt, and sieve the cocoa powder into the batter.
  • Next, sieve in your plain flour and stir until combined.
  • Add the chunks of chocolate and stir in.
  • Pop the bowl into the fridge for about half an hour (but apparently you can leave it in for up to a few days).  The chilling makes these easier to scoop.  If you leave the batter in for longer than 30 minutes it’ll harden more, so leave to sit at room temperature for a little while before spooning out.
  • Once the dough is chilling, preheat your oven to 175°c.
  • Scoop the dough into about two-tablespoon sized mounds and place evenly on a tray / trays lined with baking paper, allowing room for them to spread out a little.
  • Bake for 11 to 12 minutes, at which point they will still definitely look like they aren’t baked.  Take them out anyway, because you don’t want to lose the fudgy, soft centre.
  • Let the brownie cookies firm up on the trays for a few minutes before carefully transferring to a cooling rack.
  • Enjoy warm if you can, but in case you’re not up for demolishing the entire batch in one sitting or you have people in your life who expect you to share, these are also yummy (and still fudgy – yay!) once cooled.

20160306_102718

20160306_102144

This recipe is from Smitten Kitchen. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2016.

Salted Chocolate Chunk Cookies

Who doesn’t love a chocolate chip cookie?  But all chocolate chip cookies are certainly not created equal. I actually actively dislike supermarket cookies. They are horrifically sweet (and this from somebody with a very sweet tooth) and taste resolutely artificial. But here is a chocolate chip cookie that is all grown up. Or as grown up as a chocolate chip cookie can be. Chunks of dark chocolate leave milk chocolate chips in their wake in this particular context I’m afraid. And the flakes of sea salt take the edge off the sweetness and add an extra layer of deliciousness.

Do enjoy with a glass of milk though, because who actually wants to be a grown up anyway?

12177365_1042674032450217_1685743264_o

This recipes makes about 14 fairly decent-sized cookies.

Ingredients

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
4 tablespoons (50 grams) granulated sugar
3/4 cup plus 2 tablespoons (165 grams) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon salt
1 3/4 cups (220 grams) plain flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into chunks
Flaky sea salt, to sprinkle

Directions

  • Heat oven to 180°C and line a baking sheet with grease proof paper.
  • Cream the butter and sugars together with an electric mixer until very light and fluffy.
  • Add the egg and the vanilla, beating until incorporated, and scraping down the bowl as needed.
  • Beat in salt and baking soda until combined, then add the flour until just mixed, and then fold in the chocolate chunks.
  • I scooped the cookies into heaped tablespoon-sized mounds, spacing them apart on the baking tray.
  • Sprinkle each with a few flakes of sea salt.
  • Bake for 11 to 12 minutes, until golden on the outside but still soft on the inside.
  • Let the cookies rest on the tray for 5 minutes before transferring a cooling rack.

Tip: I froze extra dough in scoops on a plate lined with greaseproof paper. Once they’re solid, you can transfer them to a freezer bag.  This allows you to pin a note onto your noticeboard saying ‘Bake frozen cookies for 11 minutes’ and feel like a domestic goddess whenever you take advantage and have freshly baked cookies within 20 minutes.

12185617_1042672815783672_699674589_o

Listening to Hello by Adele (obviously!),  Totally by Joe Stilgoe and I’m not gonna teach your boyfriend how to dance with you by Black Kids.

I adapted this recipe very slightly from Smitten Kitchen, but it’s originally from Ashley Rodriguez’s Not Without Salt. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2015.

Blackberry and Bramley apple tart

Autumn is here!  My favourite season of them all. So it was with great glee that I managed to pick enough blackberries on a walk a few weekends ago to bake the king of all British, autumnal fare: the blackberry and apple tart.

It’s a rare moment when all of these ingredients crowd together and demand to be baked into a rough-hewn pie, bubbling purple from beneath a golden pastry lattice. The blackberries have to be wild — picked from hedgerows and piled into baskets, or scattered into the bottom of plastic carrier bags. Their cost is bramble scratches, nettle stings and fingertips stained purple, but they are a million times sweeter and tarter than the strangely tasteless shop-bought variety.  And the apples have to be Bramley, ‘cooking apples’, with their intensely tart quality which renders them edible only when tamed with sugar and heat. You can’t use normal apples here, sorry.

12124187_1032353626815591_972082731_o

Ingredients

For the sweet pastry
  • 900g butter, softened
  • 65g caster sugar
  • 3 large egg yolks
  • 200g flour
For the filling
  • 600g bramley apples, peeling and sliced
  • 200g blackberries, washed and gently patted dry
  • 100g caster sugar
  • A pinch of cinammon
  • 1 egg, beaten with two tablespoons of milk

Directions

– Heat oven to 190c / 170c fan oven / gas mark 5.

– Cream the butter and sugar together in a bowl until well combined and then beat in the egg yolks one at a time until fully mixed in.

– Mix in the flour until the mixture comes together as a ball of dough.

– Tip the mix out onto a floured worktop and knead briefly until smooth.

– Wrap the pastry in cling film and chill in the fridge for 30 minutes.

– Once it’s chilled, roll 2/3 of the pastry out on a floured surface, before using it to line the bottom of your favourite tart dish (about 23cm is ideal). Leave a slight overhang – the pastry will shrink when you bake it so you don’t want to trim it right down at this stage. (GBBO knowledge right there.)

– Save any pastry scraps, and return the tart to the fridge for 10 minutes. Prick the base lightly with a fork, then line with baking paper and baking beans or a suitable alternative (I used rice).

– Place in the oven on a baking tray for 20 minutes, remove the beans and paper, then bake for 10 mins more until sandy brown and almost biscuity.

– Tip the apples into a large bowl and microwave on high for 3 minutes to soften.  Toss in the berries, sugar, cinammon and 2 tbsp flour with a pinch of salt and mix well before piling into the case, saving 14 berries for later to go in the gaps of the lattice.

– Roll the remaining pastry and trimmings together into a square. Divide into eight strips of pastry.

– Weave the strips of pastry evenly over the fruit to create the lattice, and push the ends into the edge of the tart. Trim the overhang of pastry, brush the lattice heavily with the egg / milk mixture then scatter generously with more sugar.

– Push the remaining berries into the gaps, then bake for about an hour until brown and bubbling.

– Leave to cool for about half an hour, then serve with cream or ice cream.  Leftovers survive pretty well covered in cling film for a few days, and are also yummy cold.

12116090_1032352893482331_1034748480_o

12116038_1032353083482312_311984034_o

Tip: If you like, use leftover pastry to decorate your lattice. Take a small, sharp knife and cut out suitably autumnal shapes. Leaves are always a safe choice.

Listening to Sort of by Ingrid Michaelson, Brave by Sara Bareilles and Sister Rosetta goes before us by Alison Krauss and Robert Plant.

This recipe is an amalgamation of two from BBC Good Food, which you can find here and here. I made a few changes, namely reducing the amount of filling. Everything else is © Rebecca Daley and ohtogoawandering, 2015.

The Breakfast Club: Blueberry compote

You know when you buy lots of blueberries, forget about them in either the fridge or freezer — forgotten blueberries in the freezer being infinitely less of a tragedy — and then remember just in time before they become rather too blue and a bit fluffy?  Just me? Okay. Well this is the perfect answer to an entire punnet of blueberries — two cups to be exact. You can even buy them especially, if you want to be that organised person who puts me to shame! Bubbled up with honey and a dash of cinnamon, this compote is wonderfully versatile.  Pile on top of porridge or pancakes for a weekend breakfast, or drizzle over creamy Greek yoghurt for a dessert that tastes far more indulgent than it really is.

11847768_1001267509924203_1057883082_o (1)

Ingredients

2 cups blueberries, fresh or frozen

3 tablespoons water

2½ tablespoons honey

¼ teaspoon cinnamon

Directions

  • Place all of the ingredients into a medium saucepan over a medium -high heat.
  • Stir everything together gently using a plastic spatula, gently squishing the blueberries against the side of the pan to help them reduce more rapidly.
  • Keep stirring, bringing the gloriously purple mix to the boil.
  • Once boiling, reduce the heat and keep stirring for about 10 minutes, or until the berries are fairly well broken down.
  • You can serve this warm or cold — warm for breakfasts, and cold for yoghurt I’d say!  My latest batch lasted for about 3-4 days in a tupperware in the fridge.

Tip: I like to let maybe around 1/3 of the berries hold their shape for a compote with a tiny bit more bite, but you can keep cooking and squishing until the compote is smoother, if you like.

Please see below for the compote before and after swirling…

11847716_1001268573257430_1968802511_o (1)

11875635_1001267983257489_1775510634_o (1)

Listening to I Don’t Wanna Love Somebody Else by A Great Big World, Love is on the Radio by McFly and Hard out Here by Lily Allen.

This recipe is a simplified version of an already simple recipe by A Sweet Pea Chef.  Lazy, me?

Everything is © Rebecca Daley and ohtogoawandering, 2015.

{The best} microwave chocolate chip cookie

I think like most people who have craved a late night freshly baked snack, I’ve had mixed results with microwave ‘cakes’ and ‘cookies’. I’ll just say ‘rubbery’, and leave it at that.

This cookie is different. And without wanting this post to devolve into histrionics, it has changed my relationship with the microwave forever. Having a delicious chocolate chip cookie available within ten minutes is, admittedly, dangerous, but well — you only live once. And if you’re going to have an evening treat, make it this wonderfully gooey, deliciously sweet, ridiculously easy microwave cookie.

11212021_968307596553528_834998936_o

Ingredients

1 tablespoon (14g) butter
1 tablespoon (13g) sugar
1 tablespoon (13g) light brown sugar
A tiny splash of vanilla extract
1 egg yolk
3 tablespoons (30g) plain flour
2 heaped tablespoons (30g) chocolate chips

Directions

– Grab a ramekin or mug that’s microwave safe (this won’t rise, so no need to use something big)

– Place the butter in the ramekin and melt in the microwave; do this in short intervals at about 70% power until just melted.

– To the melted butter, add the sugars and the vanilla. Stir together until combined ( a teaspoon is easiest on this scale!)

– Add the egg yolk and stir well.

– Add the flour, and stir in. The consistency should be similar to real cookie dough; if it’s too runny add a little more flour, and if it feels too stiff add a splash of milk.

– Add the chocolate chips and stir in. For this cookie I used a mixture of milk and dark chocolate chips – use whatever you fancy. Flatten the surface of the cookie.

– Microwave at about 70% power for between 30 and 40 seconds.

Tip: You don’t want to overcook this as it will dry out. The first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave for another 10 seconds. The cookie will continue to cook after you remove it from the microwave, and retains its heat for a while so be careful!

– Devour with a side of ice cold milk. Pretentious mini milk bottle not obligatory.

11638720_968305943220360_1716164413_o

Listening to Black Magic by Little Mix, Sugar by Maroon 5 and Hit me with your best shot by Pat Benatar.

This recipe is from Sweetest Kitchen with a few very tiny tweaks. All other content is © Rebecca Daley and ohtogoawandering, 2015.