I had a little Twitter browse this morning.  MiNDFOOD made a tempting suggestion, RSPCA Cupcake Day with a corresponding recipe.

The ingredients list – store cupboard basics – and the photograph of that creamy icing in the softest and prettiest of pink – I was sold.

However TheYoungSon -at home from school, not so much unwell as needing a day in bed – popped his head in the kitchen.

‘’Mum, the only thing that will make me feel better is Chocolate Chip Cookie, and cold milk.’’

So being the compliant, entirely agreeable mother that I am, I rejigged the ingredients, and we spent a wonderful hour baking together.

As I have a school function tomorrow where I am required to turn up with a plate of homemade goodies I tripled the quantity.  They will be served with whipped cream and fresh strawberries – a loose sort of Strawberry Shortcake arrangement. 

Besides one batch of these is never enough (and the dough freezes well for later)!

Chocolate Chip Cookie (easy recipe for Kids to follow)

Makes about 20 biscuits

Ingredients

butter 75g
brown sugar ½ cup 
white sugar ½ cup
plain flour 1¼ cup
baking soda ½ teaspoon
large egg 1
dark chocolate chunks ½ cup
olive oil spray

Method

Preheat the Oven

Turn the oven to 180C.

Melt the butter

In the saucepan, melt the butter on medium heat until just liquid.  Take care not to let the butter get too hot or it will brown or burn.

Allow the butter to cool slightly in the saucepan; otherwise you will melt the chocolate when you add it.

Add the sugars and egg

Mix sugars into butter, stir well with the wooden spoon.  Break the egg into the cup – add to the above mixture and beat with the fork.

Add the chocolate

Mix in the chocolate chunks.

Add the dry ingredients

Sift the flour and baking soda into the mixture and stir well with the wooden spoon. 

Bake & cool the biscuits

Place teaspoonful’s of the mixture on oven trays that have been lined with baking paper and also sprayed lightly with olive oil. Press the tops lightly with a fork.

Leave some space between the biscuits for them to spread when they cook.

Bake for 8-10 minutes, or until golden brown.  Remove tray from the oven. When cool enough to handle use the spatula to transfer the biscuits to the cooling rack.

Store the biscuits

Best stored in an airtight container in the fridge.

Will keep for a week – if they last that long!