CHOCOLATE CHIP COOKIES

Makes 30

300g butter or margarine

300g caster sugar
3 eggs
1.5 teaspoons of vanilla essence
525 g of plain flour
300 g of chocolate chips

1. Grease two large baking sheets with butter or margarine. Turn on your oven on
180C.
2. Put the sugar and the butter into a large bowl. Beat it briskly until it is light and
creamy.
3. Break the egg into a small bowl and beat it well. Stir in the vanilla essence, then
add the mixture to the large bowl.
4. Sift the flour into the large bowl and stir well to make a smooth mixture. Stir in
100g of chocolate chips.
5. Put a heaped tablespoon of the mixture onto a baking sheet. Use up the rest of
the mixture to make twenty-nine more cookies.
6. Flatten each cookie slightly with the back of a fork. Sprinkle the top of each
one with some of the remaining chocolate chips.
7. Bake the cookies for 10-15 minutes. They should be pale golden brown and
slightly soft in the middle.
8. Leave the cookies for a few minutes, then use a spatula or fish slice to lift them
onto a wire rack. Leave them to cool.
From The Usborne Beginners Cookbook by Fiona Watt

HAZELNUT COOKIES
Makes 30

300g butter or margarine

200g caster sugar
2 eggs
350g plain flour
50g cocoa powder
150 hazelnuts

1. Grease two large baking sheets with butter or margarine. Turn on your oven on
180C.
2. Put the sugar and the butter into a large bowl. Beat it briskly until it is light and
creamy.
3. Break the egg into a small bowl and beat it well. Then add the mixture to the
large bowl.
4. Sieve the flour and the cocoa powder into the bowl. Use a large spoon to stir it
well, until you get a smooth mixture.
5. Put the hazelnuts onto a chopping board and cut them into pieces. Add them to
the mixture and stir them in.
6. Put 30 heaped dessert spoonfuls of the mixture onto the baking sheets. Space
them out. Flatten each one a little.
7. Bake the cookies for the 10-15 minutes. They will darken. Leave them to cool a
little, then lift them onto a wire rack.

From The Usborne Beginners Cookbook, by Fiona Watt

SCONES
Makes 30

450g self-raising flour

300ml milk

2 level teaspoon of baking powder

extra milk for brushing

a pinch of salt
100g butter or margarine

6cm or 7cm scone cutter

50g caster sugar

1. Turn your oven on to heat up to 230C. Grease four baking sheets with butter
or margarine.
2. Sift the flour, baking powder and salt into a bowl. Cut the butter or margarine
into small pieces and add them to the flour.
3. Rub the butter or margarine into the flour until the mixture looks like fine
breadcrumbs. Add the sugar and milk.
4. Use a blunt knife to mix everything to make a soft dough. Then, press and mould
it with your fingers until it is smooth.
5. Sprinkle an area of your work surface with flour and put the dough onto it. Roll
it out until the dough is about 1cm thick.
6. Cut circles from the dough with the cutter. Squeeze the scraps into a ball and
roll them out again. Cut more circles.
7. Put the circles onto the baking sheets, leaving quite a lot of space between each
one. Brush the tops with a little milk.
8. Bake the scones for 7-10 minutes on the top shelf of the oven. They will rise
and turn golden. Lift them onto a wire rack to cool.

From The Usborne Beginners Cookbook, by Fiona Watt

CHOCOLATE BROWNIES
Makes 30

350g margarine

200g plain flour

700g caster sugar

2 level teaspoons of baking powder

2 teaspoons of vanilla essence

150g cocoa

6 eggs

350g of walnuts

1. Put your cake tin on a piece of greaseproof paper or baking parchment. Draw
around it and cut out the shape.
2. Grease the tin. Lay the paper in the tin and grease the top of it. Turn the oven
on to 180C.
3. Put the margarine into a pan and melt it over a low heat. Pour it into a large
mixing bowl, then add the sugar and vanilla essence.
4. Break the eggs into a small bowl and beat them. Add them to the large bowl, a
little at a time. Beat them in well.
5. Sift the flour into the bowl and add the baking powder and the cocoa. Stir
everything together so that it is mixed well.
6. Put the nuts onto a chopping board and cut them into small pieces. Add them to
the mixture and stir it well again.
7. Pour the mixture into the cake tin and smooth the top with the back of a spoon.
Bake it for about 40 minutes.
8. The brownies are ready when they have risen and have formed a crust on top.
They should still be soft in the middle.

9. Leave the brownies in the tin for five minutes, then cut them into squares.
Leave them on a wire rack to cool.
Watt

From The Usborne Beginners Cookbook, by Fiona

CUPCAKES
Makes 24
170g butter or margarine
170g sugar
3 eggs
170g self-raising flour

For decorating
200g plain chocolate
sweets to decorate (eg M&M's, jelly sweets, smarties)
1. Preheat the oven to 180C. Then, line a muffin tin with paper cases.
2. Put the margarine and sugar in a bowl and mix until it becomes light and fluffy.
3. Add the eggs one at a time, beating continuously. Then, sift in the flour and mix
gently.
4. Spoon the mixture into the prepared muffin tin and bake for 20 minutes or until
it becomes golden brown and the skewer comes out clean. This depends on the
cake size.
5. Leave them to cool on a wire rack.
6. To decorate: Melt chocolate either in a bowl suspended over a pan of simmering
water, or in the microwave at 30 second intervals.
7. Drizzle melted chocolate on top of the cupcakes and decorate with sweets.

From www.bbcfood.com

Cookies

2/3 bandejas de horno

2 levadura en polvo

1 bol grande

150g cacao

1 bol pequeo

350g nueces

300g mantequilla
300g azucar
3 huevos
cucharas
1.5 cucharada esencia de
vainilla

Scones

1 bol grande

525 g harina

450g harina fuerza

1 bol pequeo

300 g chips de chocolate

levadura en polvo

batidora

sal

cucharas

2/3 bandejas de horno

100g margarina

moldes para horno

1 bol grande

50g azucar en polvo

cuchillos

1 bol pequeo

310ml leche

batidora

Cupcakes

tenedores

3 bandejas horno

170g margarina

cucharas

colador

170g azucar

bol grande

3 huevos

molde para cortar crculos

170g harina de fuerza

200g azucar

Brownies

For decorating

2 huevos

350g margarina

200g chocolate

350g harina

700g azucar en polvo

cucherias para decorar

50g colacao

esencia de vainilla

150 avellanas

6 huevos

1 bol grande

200g harina

batidora

Galletas de avellana
300g margarina

cucharas

moldes magadelnas