Emergency chocolate cookies
For around 20 cookies
• 160g soft butter (not melted)
• 160g white sugar
• 160g brown sugar /cassonade
• 1 egg
• 300g ﬂour
• 1 tsp levure chimique (baking powder)
• 2 pinches of salt
• 150g of good dark chocolate cut into small pieces
• 80g of pecan nuts
• Pre heat the oven at 160°C.
• Using an electric whisk, beat up the butter, sugar, brown sugar until the mixture becomes ﬂuffy.
• Add the egg and continue to beat for another minute.
• Add the ﬂour, levure chimique and salt to the mixture.
• Add the nuts and the pieces of chocolate.
• Mix until they are evenly distributed.
• Divide the mixture into little balls and place them 5 cm apart on a baking tray covered with baking paper.
• Cook for 10-12 mins.
• The cookies should still be a little soft when they come out of the oven.
• Leave them to cool off for about 10 mins before peeling them off the baking paper.
• Chocolate can also be added on top before cooking.
|< Prev||Next >|
For the ﬁrst time, our printed version uses videos to bring life to our content and advertising. A new concept, Augmented Reality, brings the paper to life at the click of a button. All you need to do is download the free LAYAR application on your phone or tablet and off you go. Then just follow the instructions over the next pages.
The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).