If you are anything like me then your first baking experiences came from the recipes in the little, much-loved and batter-splodged Bero book! The book itself is still at my parents’ house but I found that everything is now available online. I love that all the recipes are simple and fuss-free, but very tasty.
The Bero chocolate chip cookie recipe is really easy – for about 18 cookies you need:
- 4 oz butter
- 3 oz soft light brown sugar
- 2 tbsp golden syrup
- 6 oz self-raising flour
- 4 oz chocolate chips
- 2 tbsp milk
Just cream the butter and sugar together, and mix in the rest of the ingredients. Bake at around 180 degrees for 8-10 minutes on a greased baking tray. Although the recipe says to remove the cookies from the tray immediately, I found they needed a minute or two before moving or they tended to break. Make sure you spread the spoonfuls of cookie mix out on the tray as they spread surprisingly far when cooking!!
Yummy! These do last in a tin for a few days but I challenge you not to eat them all within an hour or two of them coming out of the oven!