Sunday, September 11, 2011
Choc-bit cookies are one of those for me. To start with they aren't cookies, they are little cupcakes, but that is what they have always, and will always be called in my family. The recipe comes from my Dad's family but it was what Mum did with them that locks them in my memory. Mum used to make massive batches of them and would freeze them, three to a freezer bag. Then they would go in our lunch boxes. By morning tea they were defrosted and I had them pretty much every morning tea for most of my high school years and a good proportion of primary school too.
You might think after so many years of having them every day we would get bored of them, but I don't remember that ever happening. I even developed a little ritual about how to eat them, where I would nibble them away, counting each choc-bit I found. It was such a standard part of each morning tea that I would have to report to my friends on how many there were.
Today I made a batch. While S liked them, without all that history, they are just a nice cupcake to him. I however was savouring a memory, and yes, I had to nibble away and count the choc-bits!
In case I've inspired you to try them, here is the recipe:
8oz (250g) butter
8oz (250g) sugar
6 eggs (or 4 yolks 3 eggs)
6oz plain flour
6oz SR flour
6 tbls milk
grated lemon rind
1 pkt dark choc bits
Cream together the butter and sugar. Add the eggs one at a time (I like to add a slurp of vanilla extract at this point too). Beat in the flour, milk and lemon rind until well combined, then fold in the choc bits.
Spoon mixture into small cupcake cases until 2/3rds full and bake at 180 degrees for about 20 minutes or until golden on top. This makes a massive batch, I made a half batch yesterday and that was about 20 cupcakes.
They are delicious eaten warm from the oven and also freeze very well.