Since moving into the flat we haven’t had to turn on the heating even just once. Which is ideal during the colder months of the year, but a complete nightmare now that we’re entering hotter weather. You can really feel the heat and humidity as you walk in through our front door from outside. We’ve been keeping the windows open around the clock, and have bought a fan we pretty much keep turned on all the time and drag with us around the flat. So all that money we saved on our energy bills during winter? All gone now.
I can’t stand to be in the kitchen for longer than a few minutes. There’s no window and the heat from the ceiling lights is making the situation worse. Instead we’ll be seeking solace by escaping to my Mum’s for dinner tonight, and I spent the morning making a raw frozen blueberry cake. Which Conor doesn’t really understand, and probably won’t eat because it’s a funny colour.
Today’s recipe includes my go-to cookies, but packed with white chocolate chips and strawberries. Berries are the only thing I love about summer and I love finding any excuse to bake with them. Strawberries and cream are a classic combination, and they work just as well in the form of cookies.
- 210g unsalted butter
- 330g light brown sugar
- 1 large egg
- 1 tsp vanilla essence
- 390g all-purpose flour
- 2 tsp bicarbonate soda
- 100g white chocolate chips
- 100g strawberries, hulled and roughly chopped
- Preheat oven to 170C/325F/Gas mark 3.
- Cream together the butter and sugar until light and fluffy. Add the egg and and vanilla essence and mix well.
- In a seperate bowl, sift together the flour and bicarbonate soda. Add this to the egg mixture and combine well. Fold in the chocolate chips and strawberries (leave some aside to press into the top of the cookies)
- Roll the dough into balls (approx. 2 tablespoons per cookie). Press gently with your palms so they are slightly flattened, and press some extra chocolate chips and/or strawberries on top. Place on a baking tray lined with greaseproof paper – be sure to space them out as they become quite large once baked! Bake in the oven for 17 minutes. Allow to cool for a few minutes on the tray before transferring to a cooling rack and allow them to cool completely.