On a Tuesday lunchtime I run a book club for pupils aged 11-14. This is usually a crazy affair with lots of food and up to 60 girls coming. I have a lot of leftover flour that needs using before it goes out of date and I thought the perfect way to use it but not eat the cakes or biscuits was to bring them to school for the book club. They always appreciate something homebaked.
The first thing I made were these delicious cookies. The original recipe uses hazelnuts but I can't take them to school because of nut allergies, so I swapped them for sultanas. The cookies were really good, fudgy in the middle and the combination of sultanas and chocolate went down well with the pupils. They were all gone in a matter of minutes.
Chocolate Chip and Sultana Cookies (adapted from Leiths Simple Cookery)
(Makes about 20)
110g caster sugar
1 egg, beaten
170g plain flour, sifted
pinch of salt
1/2 tsp vanilla extract
110g chocolate chips
Preheat the oven to 180C and line a baking sheet with greaseproof paper.
In a large bowl, cream the butter until soft, add the sugar and beat again until pale and fluffy. Beat in the egg, the flour, salt, vanilla extract, chocolate and sultanas. Don't over stir.
Place large teaspoonfuls of the mixture on the baking sheet, leaving room for the cookies to spread and bake in the oven for 12-15mins or until golden brown and cooked through. Transfer to a wire rack and leave to cool completely.