Tomorrow is Monday, that of course calls for baking for the lunchboxes. My daughter is allowed to take “brainfood” to school so , that calls for some creative additions to her lunch. “Brainfood”consists of tasty, healthy morsels that can be consumed in class, if the child is getting hungry. Miss K seems to think that her “brainfood” box entitles her to extra muesli bars and such. I have managed to convince Miss K, she has to put in at least one fruit or vegetable as a part of her “brainfood” but then she also requests a muesli bar, or dried fruit and nut mix. So today, we made this Smart Slice from one of Sophie Gray’s fabulous books (a.k.a Destitute Gourmet). It was a great way to use up all those weetbix crumbs at the bottom of the weetbix box!
My dear aunt regularly makes cheese straws for family events, Mr O just loves them, so I taught him how to make them today. They are super easy to make, just a couple of sheets of flaky pastry and some tasty cheese grated and rolled into the sheets. He is more of a savoury fan and thought they might be good for school lunches. Well they will be if there are any left by Monday!
We finished off our baking stint today, with Fudgy Choc Chip Cookies. They are very popular amongst our family and friends, I discovered the recipe in The Foodtown Magazine in 2003 and have made them regularly ever since. They are quick to make and make a good quantity. I’ll share the recipe below the picture.
Fudgy Choc Chip Cookies
175g butter, melted
1 cup brown sugar
¼ cup white sugar
1 teaspoon vanilla essence
2 cups plain flour
½ teaspoon each: baking soda, salt
11/2 cups chocolate chips
Preheat oven to 170C
Whisk together the cooled, melted butter, with sugars, vanilla and egg. Mix in the flour, baking soda, salt and chocolate chips.
Place large spoonfuls of the dough on greased trays and bake for 12 minutes.
Cool on baking trays and then transfer to wire cooling rack. Makes 30.