Banana cake recipe

Yes, I do mean banana cake, not banana bread. I’ve lost count of how many banana bread recipes I’ve tried over the years, only to be disappointed with the outcome of a dry, tasteless loaf.

My mum has never made banana bread. She’s always made banana cake. She makes it Victoria Sponge-style with buttercream in the middle and it’s always amazing. So I finally asked her for her recipe. I have no idea where she got this recipe from originally but she’s been making it like this for years so I doubt she’d remember if I asked her.

Banana cake recipeSometimes I find the addition of buttercream makes this cake a bit too sweet but I’ve used this recipe several times in lots of different sized and shaped tins and it’s been perfect every time (obviously adjusting the cooking time).

Mum splits the mixture into two round cake tins and bakes it for 20-30 minutes at gas mark 4. For this recipe, I’ve used a loaf tin. Like I said, it doesn’t really matter which tin you use as long as you adjust the cooking time accordingly. You’ll need much longer with a loaf tin because the heat has to reach the middle but if you just keep checking on it and sticking a knife in the middle of it, once the knife comes out clean, you’ll be fine to take it out. In the mean time, if the top is getting too brown, just cover it with tin foil and pop it back in.

Banana cake recipe

You will need:

Banana cake ingredients

Cowboy bowl: Cath Kidston | Gruffalo bowl: c/o Flamingo Gifts | Hungry Caterpillar bowl: JoJo Maman Bebe

– 4oz (approx 113g) unsalted butter

– 4oz (approx 113g) sugar (I’ve used caster but might play around with other sugars next time)

–  7oz (approx 198g) self-raising flour

– 2 level teaspoons of baking powder

– 1 egg

– 2 tablespoons of milk

– 1 teaspoon of bicarbonate of soda

– 2 really ripe bananas (the riper they are, the sweeter they are)

Method

1. Pre-heat the oven to gas mark 4. In a large mixing bowl, beat the butter and sugar until creamy

Banana cake recipe step 1

2. Add the egg and mix

Banana cake recipe step 2

3. Add the self-raising flour, baking powder, milk & bicarbonate of soda

Banana cake recipe step 34. Mash the bananas with a fork in a bowl

Mashed banana

5. Add the bananas to the rest of the ingredients and mix

Banana cake recipe step 5

6. Line a loaf tin (which I only just learnt how to do properly after years of baking thanks to this video!) and add the mixture

Banana cake recipe step 6

7. I have to admit that I didn’t keep track of the actual time it was in the oven but that’s probably for the best as everyone’s oven is different and will cook at different times. I left it in for 20 minutes and then checked on it but it was still wobbly so I gave it another 10 minutes but the knife came out with cake mix on it. It was getting a bit too brown on top by this point so I stuck some tin foil over the top of it and checked on it every 5 minutes after that until the knife came out clean. So it was probably around 40-45 minutes in total.

Banana cake on Gruffalo plate with Gruffalo fork from Flamingo Gifts

Gruffalo plate: c/o Flamingo Gifts | Gruffalo cutlery: c/o Flamingo Gifts

It smelt so good when it came out that I totally forgot to take a picture of it cooked whole as I was so eager to get a slice out of it! Once you’ve eaten as much as you want, if there’s any left, make sure you stick it in a tin to keep it nice. I can’t really advise on how long it will last in the tin as it never makes it past 2 days in my house!

Magpie Beasties cake tins from Flamingo Gifts

Magpie cake tins: c/o Flamingo Gifts

Baby-friendly recipes: Banana & oat cookies

I don’t claim to have invented this recipe, in fact I’ve seen loads of variations of it knocking around the internet recently but I can’t remember where I found this particular one. I think it was on Pinterest somewhere.

I’ve called this ‘baby-friendly’ but really it’s for quite old babies that are capable of eating well and have plenty of teeth. These cookies can be quite chewy. It’s an odd texture and it’s hard to describe unless you’ve tried one. It’s kind of rubbery? But not in a bad way.

The best thing about these cookies is that they have no added sugar, they just use the sweetness from the bananas. There are only two ingredients (or 3 if you want to be a bit naughty and add chocolate chips like I did!) and are a healthy and cheap alternative to baby snacks you buy in the shops like rusks etc.

Banana & oat cookie recipe

– 2 bananas

– 100g porridge oats

(- chocolate chips/raisins/whatever else you want to add in)

Banana and oat cookies ingredients

1. Preheat the oven to Gas Mark 4

2. Mash the banana in a bowl

Mashed banana3. Mix banana & oats together (and add any extra bits like raisins, chocolate chips etc)

Banana & oat mix

4. Spoon mixture out onto lightly greased baking tray (don’t worry about putting them close together as these cookies don’t really expand)

No sugar banana and oat cookies

5. Bake in the oven for 10 minutes

Low sugar banana and oat cookies

6. Try not to scoff the lot

 

Baby-friendly recipe: Vegetable samosas

Samosas are an excellent way of sneaking lots of veggies into your kids diet and they transport brilliantly for a handy meal on-the-go. It’s also a great way of introducing some different flavours and spices into their food.

Huxley has always loved being able to pick his food up with his fingers and it’s so entertaining watching all the different ways he tackles a samosa.

He was eating these before he had teeth too as the inside is quite mushy so it’s a great weaning recipe.

This recipe makes about 12 samosas. They’ll keep in the fridge for a few days and are just as nice cold as they are hot.

Huxley-eating-samosa

Vegetable samosa recipe

– 1 large carrot, peeled and diced

– 1 small swede, peeled and diced

– 1 white onion, peeled and diced

– 1 large potato (or sweet potato), peeled and diced

– large handful of frozen peas

– 1 tbsp garam masala

– 8 sheets of filo pastry (about half a pack)

– 10g butter, softened

Samosa recipe

1. Preheat the oven to gas mark 5.

2. Stick the onions, potato and swede in a frying pan with the garam masala and cook for 5 minutes over a medium heat.

Baby friendly samosa recipe

2. Add a cup of water & the frozen peas and cook for a further 10 minutes or until soft. If the mixture is still wet after this time, cook until reduced and then mash. You’re aiming for a lumpy puree consistency. Then set aside to cool.

Child friendly samosa recipeCooked samosa filling

3. Lay out one sheet of filo pastry and dab with the softened butter using a pastry brush. Lay another sheet over the top, sticking it down together.

Samosa recipe for babies

4. Using a knife, cut each sheet lengthways into three long strips.

Family friendly samosa recipe

5. Take a tablespoon of the filling and place it about an inch from the bottom in the middle of one of the strips. Fold the bottom left corner up, creating a diagonal edge and immediately fold upwards and diagonally across to the left. This will create an enclosed triangle so that you can push the filling down into the corner of the samosa, creating a little extra room so you can add another tablespoon of filling in. (See GIF below for folding technique)

Samosa folding gif

6. Fold upwards, sealing the filling inside the pastry and continue to fold upwards until you have a tight triangular package. Dab the last top corner with butter to seal.

7. Repeat with the remaining sheets and filling and place on a baking tray.

8. Bake for 20 minutes or until crisp and golden.

Samosa

I’m afraid this is another one of those recipes that can very easily make a mess but to be honest, I think it’s important for kids to have fun with their food and apparently it helps them to learn quicker.

Baby eating samosasHux-eating-samosa

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  • Baby-friendly recipe: Cheese straws

    These are a great finger food that can be easily transported in a lunch box and they don’t make too much mess when eaten. However, they’re not something I would make all the time as they do use rather a lot of cheese!

    This recipe is taken from the Ella’s Kitchen cookbook.

    Ella's Kitchen cheese straws recipe

    Cheese straws recipe

    – 50g unsalted butter, softened

    – 250g cheddar cheese, grated

    – 125g wholemeal flour

    – 1 egg, lightly beaten

    – 1 tablespoon sesame seeds

    – ¼ teaspoon mild chilli powder or paprika

    Grated-cheese

    1. Preheat the oven to Gas Mark 6.

    2. Cream the butter and cheddar in a food processor. Stir in the flour and form the mixture into a soft dough.

    Making-cheese-straws

    3. On a lightly floured surface, roll out the dough until it’s 1.5cm thick. Brush with the beaten egg then cut into 5cm strips.

    Cheese-straw-recipe

    4. Sprinkle with sesame seeds and chilli powder or paprika.

    Cheese-straws-recipe

    5. Put the strips on a lightly greased baking sheet and bake for 10-15 minutes until they are crisp and golden.

    Ella's Kitchen cheese straws recipe

     

    Baby-friendly recipe: Homemade ice lollies

    I try and be as careful as possible about what we feed Huxley without being over-controlling and stopping him from having anything nice to eat, because let’s be honest, I eat chocolate biscuits, so he’s bound to want to eat chocolate biscuits.

    Over the summer we wanted to find something that he could eat after lunch or dinner that would keep him cool. When I was little we used to make ice-lollies all the time and we loved them so we figured we’d give them a go with Huxley.

    Homemade ice lollies

    This isn’t much of a ‘recipe’ post really as it’s simple enough not to need a formal recipe.

    You basically get whatever fruit it is that you want to use (or you can try mixing some fruit to make some yummy new flavours) and stick them all in a blender with some water, pour into some ice-lolly moulds and stick in the freezer!

    Homemade frozen mango ice lolly

    We used frozen fruit as it’s a much cheaper alternative to fresh but you could use either. We made Huxley some mango lollies and also some raspberry ones, although the raspberry ones were a bit too tart and needed sweetening with something else.

    Another fun alternative is to use yoghurt instead of water to create smoothie lollies too. We didn’t get around to trying this out this year but it’s definitely on our list for next summer!

     

    Baby-friendly recipe: Blueberry pancakes

    I know that pancakes probably aren’t the first thing that springs into your mind when you think of baby food but bear with me.

    We have pancakes every Saturday morning. At first I was a bit unsure about feeding Huxley pancakes but when I thought about it they aren’t that bad. We don’t put any sugar or salt in them so it’s basically just milk, eggs, flour and fruit. Nothing scary there.

    Blueberry pancakes recipeWe buy our blueberries frozen because it works out way cheaper and it means you can use a handful at a time. We just pop them on a plate and into the microwave for a few seconds when we need them.

    Frozen blueberries

    Huxley absolutely loves pancakes. He will wolf down the whole lot in no time at all. And they keep well for a snack later in the day too.

    This recipe does 3 good-sized pancakes, one for each of us and usually has enough left over for Huxley to have a smaller ‘snack’ pancake for later.

    Blueberry pancakes recipe

    – 135g self-raising flour

    – 1 tsp baking powder

    – 130ml milk

    – 1 large egg

    – Handful of blueberries

    1. Sift the flour & baking powder into a large bowl.

    2. In a jug, whisk together the milk & egg and pour into the flour.

    3. Stick your blueberries in the microwave to defrost until soft(ish). Smush half with a fork and leave half whole. Chuck into the flour mixture.

    4. Whisk until smooth. It should be a lovely shade of lilac with all that yummy blueberry juice. (Add more milk depending on how thick and fluffy you like your pancakes – this might be more of a trial and error thing based on personal preference after you’ve tried this recipe out a few times)

    5. Heat a non-stick frying pan over a medium heat and add some rapeseed oil or butter.

    6. Ladle in some batter to your required pancake size.

    7. When the top of the pancake begins to bubble, it’s time to flip it.

    8. If you’re unsure about when it’s fully cooked, squish the top of the pancake with a spatula, if wet pancake mix spurts out the side then it’s definitely not done yet! The top should feel relatively firm to the touch.

    9. For the adults, add maple syrup (but please buy the proper stuff and not this rubbish!)

    Baby-friendly blueberry pancake recipeBlueberry pancakesDon’t worry too much about how they look, mine are slightly different every time! The above photos are from two different batches of batter and as you can see they vary greatly in colour and thickness! Both were still delicious though!

    Blueberry pancake recipe for babiesAs much as I want Huxley to enjoy treats once in a while, I do worry about his little teeth now. I always monitor the amount of artificial sugar that he eats but sometimes I worry about the amount of natural sugar too as he’s like a little fruit bat.

    As if raising a child wasn’t confusing enough, I’ve always been in a bit of a muddle about when I’m meant to start taking Huxley to the dentists*. We started brushing his teeth as soon as they popped through but I didn’t know when you’re meant to take them for an actual appointment. During my searches,  I came across a website called Toothpick* which is kind of like Rightmove for your teeth. Did you know that you can visit any NHS dentist that has an available appointment without being registered? I literally had no idea. I’ve always been to the same dentist ever since I was a child, which is miles away for me now as it’s still in my home town, but it’s nice to have an excuse to visit my nan.

    I don’t usually post infographics but this one was actually full of really useful information about caring for baby’s teeth. I didn’t realise that you’re meant to start brushing babies gums with a soft brush as soon as they’re born! And it looks like I’ll be booking a dentist appointment for October for Huxley!

    Children_Teeth_Infographic1

     

    Baby-friendly recipe: Fish cakes

    We started giving Huxley solids at around 4 months. The guidelines say 6 months but Huxley was always a big boy and even our health visitor thought he was ready for real food. In fact, just before we did it, we asked nearly everyone we knew when they put their child on solids and 99% of them said 4 months.

    At first it was quite easy. Huxley didn’t really get on with baby porridge but he was more than happy with the pureed veg we were making him. However, about 2 months in he wouldn’t eat anything off a spoon. Then we started struggling.

    There’s really not that many things soft enough for a baby to eat that he can pick up with his hands. There was a period where he ate a lot of toast and it really stressed us out. We’d always had this idyllic vision of weaning that involved Huxley wolfing down his vegetables and getting all the vitamins and minerals he needs with no trouble at all. Turns out it’s not that simple.

    We’ve always wanted Huxley to eat the same food as us and the reason we bought the Stokke Tripp Trapp highchair was so that he could sit at the table and be a part of meal times with us rather than feeling separated in a high chair away from the table with a tray of his own to eat from. Over the past couple of months we’ve managed to collect a repertoire of recipes that we can all eat together. I’m not going to tell you when these recipes will be suitable for your baby as every child is different but we’ve been feeding stuff like this to Huxley since he was about 7 months. Hux only got his first two teeth once he’d turned 9 months so I don’t think it really makes much difference how many teeth they have as to how well they can eat this stuff.

    Now, onto the recipe… It makes about 12 small fish cakes (you can make bigger ones but they’ll be harder to keep stuck together). It takes about 30 minutes (plus 5 or so minutes for the mixture to cool down enough for you to shape it into a patty with your hands without burning yourself!)

    Fish cake recipe

    – 1 medium carrot

    – 1 white onion (or ½ large onion)

    –  1 medium baking potato

    – 1 medium sweet potato

    – 200-250g salmon (skinless & pin-boned)

    Baby weaning fish cake recipe 1. Peel and dice the carrot, potatoes & onion

    Baby friendly fish cake recipe2.  Put the carrot, potato & sweet potato in a pan of water and bring to the boil. Simmer until vegetables are soft. (The smaller you’ve diced the veg, the quicker it’ll cook). Drain and then mash.

    Family friendly fish cake recipe 3. Meanwhile, put the salmon in simmering water until cooked through (5-10 minutes) – it’ll turn light pink and will flake away when prodded with a fork. Remove from water and set aside.

    Fish cake recipe for babies 4. While the veg & fish are cooking, fry the onion in a separate pan until softened. 5. Flake the fish into the mashed vegetables, add the onion and mix it all together.

    Salmon & sweet potato fish cakes6. Make sure the mixture is cool before handling. To speed this up, spread it out thinly on a plate. Once you can pick it up without it burning your hands, form it into patties and fry in a tablespoon or two of oil for about 3-5 minutes each side.

    Fish cakes for babies7. Allow to cool on a plate for a while before giving to your child. (Sometimes we cook these in advance because they keep in the fridge for a day or two and Huxley eats them cold for lunch)

    Family friendly recipes We serve our fish cakes with peas and broccoli.

    Baby weaning fish cake recipeBaby friendly fish cake recipe P.S. I cannot guarantee that your child won’t abandon his plate and proceed to smush his fish cakes into the table to make a grand old mess….

    Playing with food

    Fitness Friday – Week #11 & Breakfast Banana Split recipe

    So I’ve finally got round to snapping some photos of Leon’s Breakfast Banana Split so I could make it into a recipe post!

    Cheat day was Sunday this week as we went to Prezzo for a meal with the family. Let me just say that I definitely won’t be going there again! The service was atrocious and the food was vile. I’ve never seen such a sorry looking, pale, pathetic pile of calamari. My pizza was okay but certainly wasn’t worth wasting a cheat day on. Give me a Da Mario’s any day! We skipped dessert because they kept us waiting so long!

    Actually, as I read through this, I haven’t had as healthy a week as I thought! Lots of naughty treats sneaking in every day! I clearly can’t be trusted with chocolate in the house – in my defence, I didn’t buy it, Nick bought it as a present for me. But I have done more walking I suppose due to the lovely warm, sunny weather we’re having so hopefully it’s evened out!

    Saturday – Pineapple, apple, carrot, lime, ginger & cucumber juice | Kale salad & harissa vegetable wrap from South Coast Roast | Roast chicken thighs with broccoli & sweet potato mash | Banana | 1 banana & oat cookie (recipe here) | 25g mixed nuts & raisins | Yeo Valley lemon curd yogurt | 90 min walk

    Yeo Valley yogurts

    Sunday – (Cheat day) Chocolate digestive | Digestive biscuit | Calamari starter & Bianca pizza from Prezzo | Crusty white bread with allioli | Creme egg | Original Pop Chips | Jude’s salted caramel ice-cream | 3 squares of Lindt Lindor milk chocolate | 90 min walk

    Monday – Apple, pineapple, ginger, broccoli, beetroot, celery, cucumber & carrot juice | Pesto chicken with caramelised aubergine & roast tomatoes (recipe here) | Buckwheat pancakes with maple syrup (recipe here) | Banana | 30 mins Way of Gray ‘Head to Toe’ & ‘Plankin” workouts

    Pesto chicken with caramelised aubergine & roasted tomatoes

    Tuesday – Pineapple, apple, broccoli, ginger, lime & carrot juice | Buckwheat pancakes with caramelised bananas | Spaghetti hoops with scrambled egg | 1 digestive biscuit | 1 square of Lindt chocolate | Yeo Valley greek style yogurt with coconut | 2 hour walk

    Buckwheat pancakes with caramelised banana

    Wednesday – Apple, ginger, broccoli, celery & carrot juice | Pesto baked cod with roasted aubergine, courgette & mushrooms | Kale salad with feta | 75g natural yogurt with banana | 1 Tunnock’s tea cake | 60 min walk

    Thursday – Pineapple, apple, celery, ginger & lemon juice | Breakfast banana split (recipe below) | Chicken thighs with cucumber & rice noodles (recipe here) | Flapjack (recipe here) smothered in Nutella because they weren’t actually that nice! | 1 square Lindt chocolate | 60 min walk

    Friday – Banana | Flapjack with Nutella | Prawn & chicken laksa | 1 square Lindt chocolate | ½ a pepper, mushroom & broccoli egg muffin (recipe adapted from this one) | 30 min Way of Gray ‘Strictly Sickly Cardio’ & ‘Mystical Bod’ workouts

    Pepper, mushroom & broccoli egg muffin

    Just to reiterate, this recipe is taken from the Leon cookbook and is not my own. I’m merely reproducing it here as I couldn’t find it online anywhere.

    Breakfast Banana Split recipe

    The bircher muesli needs to be made in advance as it needs to soak in the fridge for at least an hour or overnight.

    Ingredients (for 2 people):

    – 2 bananas

    – 1 apple

    – 40g nuts (cashews, hazelnuts, macadamias)

    – 10g butter

    – 2 tablespoons natural yoghurt

    – 1 tablespoon runny honey

    – 2 tablespoons bircher muesli

    Ingredients for breakfast banana split1. Bircher muesli is one of those things that sounds really complicated but actually isn’t. There’s loads of different ways to make it but for the purpose of this recipe we just juiced a Golden Delicious apple into 40g of oats. Obviously you can use shop-bought apple juice, we just happen to own a juicer. If you’re not sure of amounts then just mix it to a porridgy consistency as when it’s sat in the fridge the oats will absorb the juice.

    Making bircher muesli with fresh apple juice2. Peel the bananas and cut them in half lengthways.

    3. Core and roughly chop up the apple. Toast the nuts over a medium heat in a frying pan, then remove and roughly chop.

    Chopped banana, apple & cashews4. Heat the butter in a frying pan, add the honey and cook the bananas flat side down for 3 minutes or until golden.

    Frying bananas in honey5. In a clean bowl, mix together the yoghurt, the bircher, the chopped apple and the toasted nuts.

    Yoghurt, bircher muesli, chopped apple & toasted nuts6. Place the bananas on your breakfast plate (2 halves each) and top with the yoghurt and nut mixture

    Leon's breakfast banana split

    Food: Salted caramel doughnuts recipe

    I did something really stupid yesterday. I learnt to make doughnuts. Salted caramel doughnuts in fact.

    Salted caramel doughnut

    I’d always been intrigued by homemade doughnuts as I’d heard that they’re much easier to make than you might think. So when Baking Mad got in contact to ask if I’d like to give one of their recipes a go, I visited their homepage looking for cake recipes* and was there for less than 2 seconds when I spotted the salted caramel doughnuts recipe and instantly made up my mind to make them.

    Salted caramel doughnuts recipe

    The caramel sauce needs to be made in advance as it needs to sit in the fridge for at least 2 hours before use.

    For the caramel sauce, you will need:

    – 110g muscovado sugar

    – 110g salted butter

    – 175ml double cream

    – ½ teaspoon sea salt

    Salted caramel sauce ingredients 1. To make the caramel sauce, place the butter, sugar & salt in saucepan and heat until the sugar has melted.

    2. Stir in the cream. Bring to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.

    For the doughnuts, you will need:

    (makes 12)

    – 500g self-raising flour

    – 1 teaspoon baking powder

    – 90g caster sugar

    – 2 medium eggs

    – 2 tablespoons of sunflower oil

    – 200ml milk

    – vegetable oil (for frying)

    Doughnut ingredients1. Sift the flour and baking powder into a bowl and stir in the sugar.

    2. Beat together the eggs, oil & milk and add to the dry ingredients.

    3. Mix together until a smooth dough forms. (I had to add a bit extra flour at this point as my dough was still quite wet and sticky)

    4. Turn the dough onto a lightly floured surface and roll out to about 1cm thickness.

    5. Cut circles out of the dough, then use a smaller cutter to cut out the centres (I used a glass for the bigger circle and a bottle top for the centre to do mine as I don’t have circular cutters)

    Doughnut shapes cut out6. In a pan, heat some vegetable oil to 170ºc then fry the doughnuts for 3-4 minutes until they are golden brown on the bottom.

    Frying doughnuts7. Turn them over and cook for a further 2-3 minutes until golden in colour and cooked through. Drain on kitchen paper.

    Fried doughnuts8. Finish by pouring* over the caramel sauce and sprinkling with sea salt

    *When I got my caramel sauce out of the fridge it was the consistency of peanut butter; far too thick and stiff to do any ‘pouring’. So I grabbed a knife and spread the sauce on top of the doughnuts and because they were still a little warm from frying, after a few minutes, the sauce melted and went all gooey and they looked how I expected them to look so don’t panic too much if this happens to you!

    Salted caramel doughnuts

     

    Salted caramel donutI’ll be honest, they were a little dense, but for a first attempt I was pretty chuffed. If you wanted to make these without the caramel sauce then you’d definitely need to adapt the doughnut recipe slightly as I don’t think they were sweet enough on their own.

    If you don’t feel brave enough to tackle doughnuts or the thought of hot oil scares you (as it did me, I got my husband to do that bit) then Baking Mad have also got some great cupcake recipes* and cheesecake recipes* among other things. I’ve already spotted a white chocolate and strawberry cheesecake that I’d like to try!

    Food: Double chocolate chip cookies recipe & video

    This is my go-to fail-safe cookie recipe and it’s always a crowd pleaser. I still haven’t mastered the art of making ‘pretty’ cookies but they taste so good that it really doesn’t matter.

    double chocolate chip cookies recipe

    For me, the most important thing about baking is to use good quality ingredients. When I first went freelance, I thought I couldn’t justify the cost of expensive cocoa powder any more so I bought some Tesco own-brand cocoa powder. The results were dreadful. The cookies just didn’t taste of anything. It is so worth investing in good quality brands. My favourite is Green & Blacks. The same goes for vanilla extract. This bottle of Neilsen Massey, although quite pricey at around £5 a bottle, will last SO much longer than those tiny ones because the flavour is much better so you can use less. I think I had my previous bottle for about a year and I bake quite a lot!

    baking ingredients

    I’ve been meaning to make a new recipe video for ages now, it’s been a whole year since my last one! How time flies! Nick usually edits my videos for me but I had a go myself this time as I wanted to learn how to do it. I have to admit I’ve got a new found respect for regular YouTubers as I think the editing took me about 6 hours in total!

    Without any further ado….here it is….

    How to make double chocolate chip cookies

    Double chocolate chip cookies recipe

    – 75g unsalted butter, softened

    – 75g caster sugar

    – 75g light brown sugar (I’ve used dark brown in the past and it’s been fine)

    – 1 large egg, beaten

    – ½ teaspoon vanilla extract

    – 150g self-raising flour

    – 25g (good quality!) cocoa powder

    – 100g white chocolate chips

     

    1. Preheat the oven to gas mark 4

    2. Cream the butter and sugars together in a large bowl until pale and fluffy.

    3. Beat in the egg and vanilla extract.

    4. Sift the flour & cocoa powder into the mixture. Add the chocolate chips.

    5. Place heaped teaspoons of the mixture onto greased baking trays. Press down to about 5mm thick with your fingers or the back of a wet spoon.

    6. Bake for 10-12 minutes. Leave to cool on the tray for a few minutes and then move to a wire rack. Eat within 5 days or freeze for up to 1 month.

    tea and cookie

     

    This recipe has been taken & adapted from Cakes & Bakes from my mother’s kitchen.