Makes 24 medium - large cookies
8oz plain white flour
8oz plain wholemeal flour
1oz baking powder
8oz butter
8oz sugar
1 tsp vanilla essence
2 fl oz (or just over) milk
Preheat the oven to Gas mark 4 (180 C)
Place the flour and baking powder (unsifted ... it really doesn't need it!) and butter in a large mixing bowl. Rub together with fingertips until it resembles breadcrumbs then add the sugar, vanilla essence and milk. Mix together until the ingredients come together as a dough - you may need a drop more milk.
Bring the dough together into a ball and cut in half. Divide each half into four and each piece then into three. Flatten each piece onto a lined baking tray and bake for around 15 minutes until golden brown. Don't overcook them as they're better slightly soft and chewy.
Leave to cool on a rack.
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For double chocolate cookies, add 1 1/2 tablespoons cocoa powder to the mixture and omit the vanilla. You may need a splash more milk. I also added half a pack of butterscotch pieces.
For Vanilla & Butterscotch cookies, simply add a packet of vanilla fudge pieces and a packet of tiny butterscotch pieces (from the supermarket).
Needless to say, they're delicious and, even though I made enough to last the week for lunch boxes and school snacks, they're going down super fast! Even A is taking a big handful at a time!!
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