Curl your lips around these crisp golden biscuits and let your tongue savour the kisses of chewy dough bliss, crunchy nut bits and potent explosions of chocolatey chips.
Cookies:
| |
| 85g (3oz) | Stork packet
|
| 85g (3oz) | caster sugar
|
| 85g (3oz) | soft brown sugar
|
| 1 | egg, medium
|
| 1 | teaspoon vanilla essence
|
| 55g (2oz) | walnuts, chopped
|
| 175g (6oz) | self-raising flour, sieved together with
|
| ½ | teaspoon bicarbonate of soda
|
| 85g (3oz) | plain chocolate, chopped
|
Method:
- Start by preheating your oven to 190°C, 375°F or gas mark 5.
- Then sieve the flour and bicarbonate of soda into a mixing bowl, add all the other ingredients, and beat well with a wooden spoon.
- Pop teaspoons of the mixture onto greased baking sheets and bake on the middle shelf for 10-12 minutes.
- Leave them to cool on a wire rack whilst you make something to dunk them in.
| Per serving | GDAs for average adults* |
|---|
| Calories | 91 | 5% |
| Sugars g | 7.7 | 9% |
| Fat g | 4.5 | 6% |
| Saturates g | 1.4 | 7% |
| Salt g (based on sodium) | 0.20 | 3% |
*Guideline Daily Amounts (GDAs) based on values for women
