Welcome to a new Citizen column – Baking with Emma.
Media consultant by day, baker by night, Emma Roberts will be sharing her memories and favourite recipes. Emma, who has lived in Bury St Edmunds all her life and now lives in the town centre with partner Steven, has developed her passionate pastime into a budding business – Emma’s Little Bakery. You can follow Emma on Twitter (EmmasLilBakery) and be her Facebook friend (EmmasLittleBakery).
For me, baking is one of those things that has stayed with me since I was about five years old.
My mum would usually rustle something up for me and my brothers at the weekends. Whether that was to bribe us into behaving or just because she loved the way our faces would light up when we smelled something delicious coming from the kitchen.
I’d like to think that I was a good helper... licking clean the mixing bowl, stirring in the mixed fruits or generally tasting everything that came out of the oven! But in reality, I think my skills really started to develop when I moved out and could make a mess in my own kitchen.
It all started when I decided to make a cake for my partner’s birthday and I made my first (successful) celebration cake. I felt such a buzz seeing simple ingredients transform into a delectable desert and its been that way with everything I make ever since.
What began with the odd cake here or there for friends and family has now developed into a budding business which includes many scrumptious baked goods as well as all types of cakes. Emma’s Little Bakery will be selling their bakes at Rougham Airfield Farmers Market on March 11.
I’ve decided to share one of my favourite Double Chocolate Chip Cookie recipes with you this week. These are delicious warm from the oven with a big scoop of vanilla ice cream. But to be honest, they’re lovely however you eat them!
110g softened butter or margarine (I prefer to use Stork)
200g caster sugar
2 drops of vanilla extract
165g plain flour
Pinch of salt
Half teaspoon baking powder
Half teaspoon bicarbonate of soda
30g cocoa powder (not drinking chocolate)
100g milk chocolate chips
100g white chocolate chips
1 Preheat oven to 190C or gas mark 5 and line two baking sheets with greaseproof paper
2 Cream together butter/margarine and sugar
3 Mix in the egg and vanilla
4 Add flour, salt, baking powder, bicarbonate of soda and cocoa powder and mix together until combined. The dough will be quite stiff
5 Add the chocolate chips then divide the mixture into balls and place on the prepared baking trays about 10cms apart. Flatten slightly with the palm of your hand
7) Bake in the oven for 10-12 minutes. They should look cracked on top but will be very soft. Leave to cool for 10-15 minutes and they should harden ready to serve.
Emma’s tips: It helps if your hands are cold when shaping the dough into balls as otherwise it can be rather messy. You can add more or less chocolate chips... this part is just a guide. It all depends on how much you like chocolate! Sometimes I like to add chunks of chocolate to the ‘cookies’ just before placing them in the oven. This makes them even more yummy!