Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Chip Cookies July 14, 2012

This is said to be the secret recipe that Jacques Torres uses for his Cookies, whether it is or not I don’t know, but they are really good.


Makes approximately 6 dozen, or you could halve the ingredients to make less




1 lb unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups light brown sugar

4 large eggs

3 cups plus 2 Tbsp plain flour

3 cups bread flour

1 Tbsp salt

2 tsp baking powder

2 tsp bicarbonate of soda

1 Tbsp vanilla extract

2 lbs Chocolate, milk or dark, coarsely chopped or as I did, seal it in a plastic bag (zip lock) & whack it with a hammer a few times.




Preheat oven to 180C/gas mark 4 1/2. Line many baking sheets with baking parchment.

In a large bowl cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Add both flours, baking powder, bicarbonate of soda, vanilla and chocolate, mix until well combined.
Using a dessert spoon for larger cookies or a teaspoon for smaller cookies, scoop the dough onto the prepared baking sheets, allowing at least 2” between them as they will spread. Bake until lightly browned, but still soft, about 20 minutes for the larger cookies and about 15 minutes for the smaller cookies. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Enjoy 🙂


Malted Loaf May 9, 2012

A malt and sultana loaf makes the perfect breakfast or tea-time treat. Serve it sliced and generously spread with butter.

This is a bread machine loaf.

Makes 1, 1lb loaf


200ml/7fl oz warm water

15ml/1Tbsp golden syrup

22ml/1 1/2 Tbsp malt extract

350g/12oz white bread flour

22ml/1 1/2 Tbsp skimmed milk powder

2.5ml/1/2 tsp salt

40g/1 1/2oz butter

2.5ml/1/2 tsp easy bake yeast

75g/3oz sultanas


Pour the water, syrup and malt extract into the bread machine. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.

Sprinkle over the flour, ensuring that it covers the liquid. Add the milk powder. Add the salt and butter in separate corners of the bread pan. Make a shallow indent in the centre of the flour and add the yeast.

Set the bread machine to basic/normal setting (if available), medium crust. Press start. Add the sultanas when the machine beeps or after the first kneading.

Remove at the end of the baking cycle and turn out onto a wire rack.

If you like a sticky glaze, immediately after baking dissolve 15ml/1 Tbsp caster sugar in 15ml/1Tbsp of milk and brush all over the loaf.


Sultana and Almond Bread May 7, 2012

This bread is delicious with a savoury or sweet topping. Try salami, cheese and salad or jam.

Makes 1, 1lb loaf


300g/11oz strong plain flour

2.5ml/1/2tsp salt

15g/1/2oz butter

7.5ml/1 1/2tsp easy-bake yeast

175ml/6fl oz lukewarm water

115g/4oz sultanas

75g/3oz  flaked almonds

melted butter, for brushing


Sift the flour and salt into a bowl, cut in the butter with a knife, then stir in the yeast.

Gradually add in the lukewarm water, stirring with a spoon at first, then gathering the dough together with your hands.

Turn the dough onto a floured surface. Knead for 10 minutes, until smooth and elastic.

Knead the sultanas and almonds into the dough until they are evenly distributed.

Shape the dough into a rough oval shape, place on a lightly oiled baking sheet, cover and leave to prove for 1 – 2 hours.

Preheat oven to 220C/425F/gas mark 7.

Uncover the loaf and bake for 10 minutes, then reduce the oven temperature to 190C/375F/gas mark 5.

Bake for a further 20 – 25 minutes.

Transfer the loaf to a wire rack, brush with the melted butter and allow to cool before slicing.


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