It’s the first day back at school today and I made up a batch of my kids favourite cookies for afternoon tea and treats for the week. My husband and son love jam drops and my two daughters love chocolate chip. This cookie recipe is so delicious. It is such a great starter base and you can add anything you like such as chocolate chips, jam, chocolate drops, freckles and any other combination you can imagine.
They are quick to whip up and are a sure hit. I really don’t like buying cookies, I tried many different recipes until I found one I was happy with. Making my own I know exactly what is in them, and this recipe can be modified to a healthier version using wholegrain flour or omitting the sugar for honey and they still work just as well they are just a softer biscuit. The recipe even makes a fantastic edible cookie dough if you take out the raw egg. 
Ingredients:
150 grams of softened butter
½ a cup of caster sugar
½ a cup of brown sugar
1tsp of vanilla extract
1 egg
1 ¾ plain flour
Jam, chocolate drops, chocolate melts or freckles
Method:
Preheat oven to 160 degrees and line a baking tray with no stick paper.
Beat 150 grams of softened butter, ½ a cup of caster sugar, ½ cup of brown sugar and vanilla extract for 1-2 minutes or until well combined. Beat in 1 egg.
Stir in 1 ¾ cups of plain flour in two batches, stiff in chocolate chips if making chocolate chip biscuits at this point until evenly distributed. Spoon tablespoons of the mixture into ball and place on the lined trays.
Bake for 15 minutes or until lightly golden and cooked. Cool on baking tray and they will harden. These biscuits can be stored for 1 week, but they seriously will not make it that long.
Give them a go and let me know what you think. I am sure you won’t be disappointed.
Lisa x
