I’ve been going through Ma’s multitude of recipes which include old books and torn out magazine clippings from the 1960s. I love the history of our taste-buds. They used a lot more offal – lovely recipes like braised brains and pig’s trotters. Among my favourites are the old cook book collections compiled by the P&C of the schools we went to; the Innerwheel Club to which Ma belonged plus churches and the CWA. They were real family recipes so you knew they should be yum! Best thing about them is the ingredients are usually in the pantry.
I came across this Chocolate Chip recipe the other day and fell in love (so did Ma). It was listed in my infants school cook book (go back around 30 plus years). It’s a nice one for Christmas as it looks festive and it’s yum.
3 oz butter (28.35g)
1/3 cup sugar
1 1/4 cups SR flour
1/2 cup salted peanuts or walnuts
1/2 packet of choc bits (I’m not sure how much used to be in a pack back then but I don’t think you can have too much chocolate!)
1/2 cup sultanas
Place sugar in mixing bowl and pour melted butter in top, stir to dissolve (ok, I had a problem with this as it wouldn’t melt properly so I kept using the microwave to heat the butter and sugar – I think next time I will melt the butteron the stove top with the sugar until it’s melted and transfer to a bowl to cool).
Cool – beat in egg and add the nuts, sultanas and choc bits and stir in flour.
Drop by teaspoon full onto greased scone trays (I used grease proof paper) and place 1/2 a glace cherry on top.
Bake in a moderate oven for approximately 15 minutes (it’s around 150 in my fan forced oven).
Allow to cool on trays.