Freezer Cookies
You Will Need:
• 110g self raising flour
• 50g softened butter
• 70g caster sugar
• vanilla extract
• cocoa powder
• chocolate chips
• To make the white chocolate mixture you'll need 110g of self raising flour, 50g of softened butter and 70g of caster sugar. Pop it all into a bowl and mix it all together with a wooden spoon.
• Add a few drops of vanilla extract for flavouring, and a good handful of white chocolate chips. Once you've added these things, mix again!
• The milk chocolate mixture is made in exactly the same way but with one difference - it contains cocoa powder. You need to add about a tablespoon of cocoa powder. Before you do, take a tablespoon of the self-raising flour out of the mixture.
• When you've added the cocoa powder, mix again then add in the milk chocolate drops.
• When the cookie dough is thoroughly mixed, roll it out into a fat sausage shape. You can add a touch of milk if it gets a bit dry.
• When you've rolled it out, wrap it up carefully in a sheet of cling film.
• Make sure that both cookie dough rolls are the same size, then pop them both into the freezer for about half an hour.
• Once they're well chilled, take them out of the freezer, unwrap them carefully and dip a knife into some warm water. Then slice the dough rolls straight down the middle.
• Place the two contrasting halves together and then you can slice off as many cookies as you want!
• Pop the cookies onto a greased baking tray and remember to leave plenty of space around them, because they get bigger as they cook. Bake them at 180 degrees celsius or gas mark 4 in the oven, for about 20 minutes.
• You can wrap the dough rolls back up in cling film and pop them in the freezer, where they can stay for up to a month. And that's it - freshly baked cookies whenever you want!
• For other ideas, how about adding some orange or apricot pieces to the mixture?
