I’ve been away for the last few weeks (did you miss me?) I was back in America, visiting friends where I grew up in Connecticut and where they live now, dotted across the states. I also spent some time with my family at our tiny little house on the Maine coast, a good contender for my favourite place in the world. The trip was lovely, and I’m still slightly in that post holiday daze, where I cant quite believe that I have to start back at university (and my master’s degree!) next week.
I’m also in one of those post holiday dazes where all I can seem to talk about is my trip. So, sorry, but I’m sure you’ll be hearing about it quite a bit over the next few weeks, as I share some of the recipes and stories from my visit.
I’m starting with a basic. Chocolate Chip Cookies. Here’s the story (I’ll be quick (Mum, that was aimed at you (I’m always nagged about my too long stories!))) While we were in Connecticut, my friend, whose house we stay at, had a tag sale. If you’re American you’ll know exactly what that is, and you’ll probably get as excited about the prospect of one as me. If you’re not American, you might be thinking what the heck. A tag sale is pretty straightforward: it’s basically a big sale in the garden of whoever is doing the selling. They are very common where I used to live, with lots happening every weekend of the summer.
At this tag sale, we tried to rope in business by offering lemonade at 50 cents a cup. This was also a nod at our childhood, when we would hold lemonade stands selling lemonade and cookies to passersby. When we were little the stands seemed hugely successful- I mean, back then $10 was a lot of profit for a day of squeezing, baking and selling.
These cookies are the ultimate in lemonade stand treats, mainly because they are so sweet that tart lemonade is essential to wash them down!
Now, I need to make a confession. I’m bad at cookies. They never come out how I want them too- either over cooked or uneven or, worst of all, I am left with one big one. I never make cookies, so I think this is a good time to start.
Chocolate Chip and Almond Cookies
300g brown sugar
150g caster sugar
300g plain flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground almonds
400g chocolate chips
250g flaked almonds, plus extra for sprinkling
pinch of sea salt
Cream together the butter and sugars. In a separate bowl, whisk the eggs.
In another bowl, sift together the flour, baking soda and salt, then mix in the ground almonds.
Pour the eggs and the flour mixture into the butter mixture alternatively. Then stir in the chocolate chips and almond flakes.
Scoop small balls of the dough on a greased and lined baking tray, then sprinkle with a small handful of almond flakes and tiny pinch of sea salt.
Put in the fridge for at least an hour and preheat the oven to 180 degrees Celcius.
Bake for 10-12 minutes or until slightly golden brown.
Enjoy warm, with a big glass of lemonade! (Or milk!)