How many times have you treated yourself to a cookie only to be disappointed when it’s finished? These giant cookies from Mary Berry are crisp around the edges and slightly chewy in the centre and the best part is, the joy of eating it will last even longer. Try this simple weekend recipe…
Mary Berry Giant Cookie Recipe
125g unsalted butter, at room temperature
75g light brown muscovado sugar
75g caster sugar
½ teaspoon vanilla extract
1 egg, at room temperature, lightly beaten
150g plain flour
½ teaspoon baking powder
Plus 150g of your choice of extras anything from choc chips to chopped nuts, dried fruit to mini sweeties.
Preheat the oven to 180°C/350°F/gas 4. Put the soft butter, both sugars and the vanilla into a large mixing bowl and beat with the wooden spoon or electric mixer
for about 2 minutes until the mixture is creamy, smooth and fluffy. Scrape down the sides of the bowl every now and then so the ingredients get well mixed.
Add the egg to the butter mixture and beat well for 2 minutes, scraping down the sides of the bowl as before.
Add the flour and baking powder to the bowl and mix in with the wooden spoon until everything is completely blended.
Tip all of your chosen extras into the bowl and mix thoroughly into the cookie dough so they are evenly distributed. You can use your hands for this.
Divide the mixture into 6 equal portions. Using your hands, shape each into a large, rough, sticky ball (almost the size of a tennis ball) and drop onto the lined baking
sheets. During baking the mixture will spread to make cookies about 13cm across, so leave plenty of room around each one.
Place in a heated oven and bake for 15–20 minutes until golden brown and slightly darker around the edges. Wearing oven gloves, remove the baking sheets from the oven and set them on the wire rack. Leave the cookies to cool completely and store in an airtight container. Eat within 4 days.
Recipe taken from The Great British Bake Off – Learn to Bake: 80 easy recipes for all the family – Linda Collister, Forward by Mary Berry (BBC Books)
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Keya Modessa, ACHICA Features Writer
View all posts by Keya Modessa, ACHICA Features Writer