Happy?
Having said that, this arriving 2020 Christmas is completely different for me. I feel like mine is rather isolated and distant because we can't travel out of Australia or even going back to my hometown Singapore. What's worse? Due to Covid-19, I was told that we can't share party food or give home-made gifts in our work place. And I will have to do the same for schools too. It's so sad.
I miss the feeling of being appreciative and appreciated... The love of baking for my family and friends. And knowing that someone who like my thoughtful gifts plus my cooking and baking. I wonder if you feel the same. Or are you not trapped in this Covid-19 restricted situation too?
Nevertheless, if you are looking for a really good, quick and easy recipe that can serve up to 25 persons, try this! Friends and colleagues who have tried these chocolate chip cookie slices before said that they are really good.
This recipe is not just reliable and good, it is versatile too. Depending on the chocolate chips or dried fruits or nuts that you add, the texture and taste of these slices can turn out to be so differently...
Try baking these Chocolate Chip Cookie Slices!
They are super easy to bake and YUMMY!!!
Chocolate chip cookie slices?
Instead of baking the CCC in rounds, I'm baking them in the form of rectangular or square slices. And they are so quick and easy to bake.
Plus, these buttery cookie slices are not too sweet, yet crispy and crunchy when I baked it with dark chocolate chips and walnuts... Or chewy and slightly sweet when I baked with white chocolate chips and dried cranberries...
These dark chocolate chip walnut cookie slices are not too sweet, crispy and crunchy.
Despite that the same cookie base recipe was used...
these cranberry white chocolate chip cookie slices turned out be quite different being chewy and slightly sweeter.
Nicely sliced and ready to eat ^-^
YUM!!!
I hope that you are not judging these slices with their plain basic look. Trust me! Theses slices are really nice!
And they are super easy to bake... Please watch my video to see how I baked them.
For a healthier option, you can replace the 250g self-raising flour with 125g self-raising wholemeal flour and 125g self-raising. You can also choose to use the sugar-reduced cranberries if you prefer cranberry slices to be less sweeter.
However, please do not replace the self-raising flour with plain (all-purpose) flour plus baking powder. The raising strength of self-raising flour has been optimised and so please stick to this recipe as much as you can. Any excess baking powder added can cause these slices to have a yucky metallic aftertaste.
If you are not using this recipe for a party, KIV it! Use it when Covid-19 is over and I hope that you will love it one day!
If you will like this trustworthy party-friendly family-friendly fail-proof recipe and also the other recipes in my blog, please LIKE, SHARE and FOLLOW me my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here because every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. It will motivate a hardworking working mom like me to share more! Thank you for your support!!!Happy baking and stay safe!Here's the recipe that is adapted and proportionally adjusted from the book, Country Women's Association of Australia (CWA): Biscuits and Slices, contributed by Christine Tyson from Lucaston Branch, Tasmania.
Makes 24 slices or one 35 x 25 cm / 10 x 14 inches
120g unsalted butter, softened at room temperature
180g raw caster sugar (or regular white)
1 tsp vanilla paste or extract
1 large egg
250g self-raising flour
1/4 tsp salt
100g dark or milk or white chocolate chips
50g walnut, roughly chopped or 160g plumped-up dried cranberries (or other roughly chopped dried fruits)
Preheat the oven to 170°C / 340°F.
Line one 35 x 25 cm (10 x 14 inches) baking tray with baking paper. Set aside.
To plump up the dried cranberries for the cranberry cookie slices:
Combine 160g dried cranberries and 60g rum or 50g water in a small saucepan or heat-proof bowl. Heat and stir with low heat or microwave with low power for about 5-7 mins until the rum or water is fully absorbed into the cranberries. The cranberries should look plump and juicy. Set aside to cool completely.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar for 1-2 mins or until combined and fluffy. Add vanilla and egg bit by bit and beat well after each addition.
Sift flour and salt into the butter mixture. Use a spoon or spatula to mix until mixture is combined. Then, mix in chocolate chips and walnuts.
Transfer mixture into the prepared baking tray and spread the mixture evenly with your wet hands (or hands fitted with food-handling gloves)
Bake for 20 mins or until golden brown and thoroughly baked. Do not over-bake!
Leave it to cool slightly on the tray for about 15 mins or until firm enough to transfer, then transfer to a wire rack to cool completely.
Slice, serve and enjoy. Tip: It is easier to slice with a serrated knife and when the slice is slightly cooled and still semi-soft (not completely set).
Store in an airtight container at room temperature for up 1 week.
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