If you are looking for activities to do with the children at home, then how about a spot of baking?
Baker Heather Tilstone, the owner of Stoke-on-Trent tsp, says this recipe for cookies is perfect for trying at home – and encourages you to let the children help too!
This is one she regularly makes at home with her children, Erith, aged four and two-year-old Rapha.
She said: “I think this is the ultimate cookie, perfectly soft and chewy in the middle and slightly crunchie and buttery on the edge. Try it for yourself and let me know what you think.”
Time: 10-13 mins in oven
Yield: About 20
140g Melted butter
1/4 tsp cinnamon (optional)
1 tsp vanilla bean paste
230g Plain Flour
3/4 tsp Baking Powder
3/4 tsp Bicarb soda
100g Granulated Sugar
140g Light Brown Sugar
1/4 tsp salt
1 large Egg
200g Dark Chocolate chips
Melt the butter on the hob, then set aside to cool slightly.
Put all the dry ingredients, except the chocolate in to a large mixing bowl.
Mix the egg and vanilla together
Once the butter has cooled slightly pour it on to the dry ingredients and mix with a spatula, now add the egg and vanilla mixture and mix until just combined.
Now add the chocolate chips and mix them in.
Pop the bowl in the fridge to chill for half an hour while you line the baking sheets and pre-heat the oven to 170C
Once chilled roll some mixture into squash ball size balls and place well apart on the baking sheets, you may need to do this in batches if your oven is small. Bake for 10-13 mins until just starting to brown at the edges, the cookies will still be soft when you remove them from the oven, allow them 15 mins to cool then scoff.
Mixture will freeze for up to 3 months, baked cookies will keep in an airtight container for 4 days.