White Chocolate Chip Cookies

These cookies are the best. Really, they are!
You can substitute wheat flour for rice flour, if you want to go gluten-free, and of course you can alter the quantities. Be warned - these are addictive. They will keep for 3 weeks in a airtight container, but in my household nobody has enough self control for them to last that long!

Ingredients: (Makes about 45-50 smallish ones)
150g plain flour
150g caster sugar
100g butter
100g white chocolate (I tend to buy a slab, then cut it up. You can get a more chunky cookie that way. Plus, it's cheaper)
1 egg
4 drops of vanilla essence
2 pinches of salt

Method

1. Preheat your oven to about 180C

2. Cream the butter, sugar and vanilla together until there are NO lumps.

3. Sift in the flour and salt and mix until smooth

4. Lightly whisk the egg in a separate bowl, mix it into the dough until the bubbles disappear

5. Stir in the chocolate until evenly dispersed

6. Using a teaspoon (and your fingers), spoon the mixture onto a non-stick baking tray. You want the cookies to be about the size of your teaspoon head, and about 1.5 inches between each one to allow them to spread. If not all your dough fits on the first tray, either get a second tray or do more than one batch.

7. Bake for 12-15 minutes, or until you prefer. When they're cool, they should hold their shape, but not be rock-solid.

Enjoy!!
Mousie x

First post :)

Hello World!

I'm Mousie, as you can probably tell. I started this blog to share a load of recipes and other things with people who I hope will enjoy them. Anyone who reads this will probably find that I tend towards the slightly insane-but-cute recipes, with emphasis on gluten-free and sweet-er baking.  Expect cookies, and cakes, and sugar and spice and everything nice. As well as some other things, maybe. Blogging is a journey - let's see where I get to!

Mousie x