Baking Recipes


May 10, 2016

I’ve always preferred a soft and slightly chewy chocolate chip cookie over the harder condensed milk versions.  I made these fig, orange and choc morsels over the weekend with my wee girl and we both agree they’re delectable x

125 grams unsalted butter, at room temperature
1 1/4 cup tightly packed brown sugar
Zest of an orange
1 1/2 cups flour
1/2 tsp baking powder
200g dark chocolate, roughly chopped
100g dried figs, chopped
1 egg, lightly beaten

Preheat over to 180 degrees. Line a baking tray with baking paper.

Place butter, sugar and zest in a bowl and beat with an electric mixer until light and creamy. Scrape down sides to ensure all ingredients are thoroughly mixed. Add egg and beat again.

Sift flour, baking powder and salt over butter mixture and, using a wooden spoon, stir until combined. Fold through chopped chocolate and figs.

Using a tablespoon, place spoonfuls of cookie mixture approx 3cm apart on lined baking tray. Bake for 12-15 minutes util pale golden.


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