Select Page

So, I’ve used Tanya Burr’s cookie recipe a few times before the first time it went awful and burnt. The second time, couldn’t go any better, they were golden and gooey, and then this time came along.
I’ve been saying for a while I wanted to bake and put it on my blog, What better than Tanya Burr cookies! And here it went. It wasn’t a good turn out!

So firstly I went and got all of my ingredients and utensils, all you need Is:

  • 200g butter
  • 300g caster sugar
  • 1 egg
  • 325g self raising flour
  • dash of milk
  • 200g white chocolate
  • 200g milk chocolate
  • dash of milk (If mixture is dry!)
  • 2 trays with baking parchment on
  • An electric whisk
  • Oven gloves
  • Mixing bowl
  • Knife or spoon (for measuring butter) 
  • Measuring scales

Right, make sure you ‘Wash your hands’ 
Get your mixing bowl and put the Butter and Sugar into it; get your Electric Whisker and make sure you incorporate the Sugar into the Butter. Now get your flower and add little bits at a time otherwise it’s not going to work and you’ll have flower all over your walls!
At this time if your mixture is too dry then add the dash of milk now.

Now for the fun part; break-up and add all the chocolate into the mixture! Making sure you spread it out evenly throughout the mixture; It should look a little like this! 

Now to get your hands messy! Get small handfuls of your mixture and plop onto the trays you laid out earlier! This will look quite untidy (My mixture was a bit too wet!) Like this 

put them in the oven for 10 minuets and after 10 take them out EVEN IF THEY DON’T LOOK DONE! Once they cool they will look nice and done! As shown here! 

Leave them to cool for about an hour and take off and enjoy…
Mine went a little wrong and kept breaking but “I spent time makin’ ’em; I wasn’t gonna bin ’em” and turned out like this!

Tanya’s video: