Biscuit Essentials

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Today I thought I’d make some simple cookies to stock up the biscuit tin (as if we didn’t have enough cake over the weekend).

These ginger snap biscuits and double chocolate chip cookies are easy to make and are delicious staples to have with a cuppa. I have altered my recipes a few times and below I’ve shared the ones which give the best results.

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FOR THE GINGER SNAPS (makes around 20)

You’ll need: 150g plain flour, 2tsp ground ginger, 1 tsp bicarbonate of soda, 4tbsp golden syrup, 50g butter, 80g light brown sugar, 1 beaten egg

All you have to do is sift together the dry ingredients, rub in the butter, then add the wet and combine until the dough is soft and pliable. Then, roll out on a floured surface to around 6mm, cut out with 2inch cutters and line onto baking trays. Set in the fridge for half an hour and cook for 10 minutes at 180(fan). Leave to cool and enjoy- it’s that simple!

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FOR THE SERIOUSLY CHOCOLATEY, CHOCOLATE COOKIES (makes about 30)

You’ll need: 100g plain flour, 40g cocoa powder, 1tsp salt/bicarbonate of soda, 2 eggs, vanilla essence, 150g butter, 3tbsp milk, 100g caster sugar, 200g dark brown sugar, 300g chocolate chips (any chocolate you feel like!)

Sift together the dry ingredients, then add the wet. Combine until smooth then stir in the chocolate chips. Roll the dough into small balls (about 1tbsp per ball) and dot around lined baking trays with gaps left for spreading. Bake for about 12 minutes at 190 for very soft cookies with gooey centres. If you prefer a harder cookie bake for 15 minutes instead. Leave to cool or eat when warm and soft.

I hope you enjoy my recipes- remember, they’re not difficult to make so just have a go, you cant go wrong!

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