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100 cookies

Made some chocolate chip cookies to help out with the launch of a new Foodbank in our borough of London – Hammersmith&Fulham. London Light TV covered the event. Our Foodbank is one of 400 run by the Trussell Trust, whose aim is to fight food poverty in the capital and throughout the UK.

They run drop-in coffee mornings and afternoons where local residents referred by various organisations can get 3 days’ supply of dried goods and talk to advisers if they wish – on topics such as finance, employment and debt. The people who come along to these sessions are always offered a nice slice of freshly baked cake. Good for morale. That’s how I got involved. I love to bake and am very grateful for the appreciative clients at the Foodbank.

Back at the launch of the new Foodbank, the 100 attendees got a chance to sample dishes from the new Trussell Trust Eat Well Spend Less cookery classes – sweet potato soup, couscous, mini beef burgers and veggie burgers – nutritious, tasty and economical, conjured up by super chef Louisa. I helped out with cookies and flapjacks from my own recipes – tasty I should hope, as for nutritious… well. All in all a hectic but fun day.

Chocolate chip cookies

Makes 16

200g plain flour, or gluten free flour blend

20g oat flour

½ tsp baking powder

Pinch of salt

100g butter, softened

180g soft light brown sugar

1 egg

1 tsp vanilla

50g dark chocolate chips

50g pecans, chopped – optional

In a small bowl, sift together the flours, baking powder and salt, and set aside.

Put the butter, sugar, egg and vanilla in a medium bowl. Beat for 3 minutes until light and fluffy.

Stir in the dry ingredients. Mix in the chocolate chips, and pecans if you are using them.

Chill the dough in the refrigerator for a couple of hours or better yet chill overnight, wrapped in clingfilm.

When ready to bake, preheat the oven to 190ºC/375ºF.

Divide the dough into 16 pieces and roll into balls between your palms. Place onto two non-stick baking sheets, spaced apart to allow for spreading.

Bake for 10-11 minutes, depending on your oven. Cookies should be brown around the edges, and still a bit chewy in the middle. Allow to cool for a few minutes and then transfer to a wire rack. They will come out of the oven puffy but will collapse – this is normal.

Variation: 50g of white chocolate chips instead of dark, plus 50g of dried cranberries.


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