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  • Maeve Waite

    Maeve Waite

    24 year old work psychologist, mental health advocate and future dachshund owner. occasional writer, baker and photo taker. posts have been featured on time to change and mental movement magazine, and I sometimes like to write all lower case.

    Recipes: White & Milk Chocolate Cookies - #TanyaBakes



    I received a copy of +Tanya Burr's new book, Tanya Bakes, for my birthday this year, and I fell in love with it. I've always loved baking since I was a little'un, and any excuse to do some is fine by me. So when I got the book, I knew I had to make something ASAP.


    Cookies are  a weakness I'll admit, and usually they're the quickest thing I can whip up with whatever we've got in the house. If I've had a rubbish day at work, or have a particular craving, or even if it's THAT time of the month again, I'll bake cookies. Luckily my family love our food, so everyone gets a more even number each haha! When I saw these white & milk chocolate cookies, I thought they'd be my next target.


    I won't write up the recipe here (you'll have to get the book I'm afraid), but what I will say is that they were DELICIOUS. I usually use a recipe by +The Hummingbird Bakery which is also amazing, but what made the difference for using Tanya's recipe was that my twin, who does not have a big sweet tooth, could not resist having these cookies and even said 'they're really good, and they're not too rich either, which is what I like'. So there you go!


    The recipe itself is for 10 cookies, but I've now made these twice - I made 20 out the mixture the first time, and over 30 the second time! It depends a lot on how big you like your cookies to be, and I usually go for a little smaller as it means I can give more out to people, but it's up to you!


    They're so simple to make - prep time took me about 15 minutes at the most - and they cook really well. One thing I noticed is that the recipe says to bake them for 12 minutes in the oven; I found if the cookies were on the top shelf, this was perfect timing, but if they were on the middle shelf, you need to give another 2-3 minutes to get them a little brown around the edges, which is perfect. (Just don't do what I did and be cocky, thinking that the cookies will stay stuck to the greaseproof paper - I tried to tilt the baking tray to show my mum the cookies and 3 broke in half and fell off...!)


    They got the family seal of approval, and I'm yet to give any to Paddy but I know he'll like them too. Will be using this recipe very often! :)


    I received a copy of +Tanya Burr's new book, Tanya Bakes, for my birthday this year, and I fell in love with it. I've always loved baking since I was a little'un, and any excuse to do some is fine by me. So when I got the book, I knew I had to make something ASAP.


    Cookies are  a weakness I'll admit, and usually they're the quickest thing I can whip up with whatever we've got in the house. If I've had a rubbish day at work, or have a particular craving, or even if it's THAT time of the month again, I'll bake cookies. Luckily my family love our food, so everyone gets a more even number each haha! When I saw these white & milk chocolate cookies, I thought they'd be my next target.


    I won't write up the recipe here (you'll have to get the book I'm afraid), but what I will say is that they were DELICIOUS. I usually use a recipe by +The Hummingbird Bakery which is also amazing, but what made the difference for using Tanya's recipe was that my twin, who does not have a big sweet tooth, could not resist having these cookies and even said 'they're really good, and they're not too rich either, which is what I like'. So there you go!


    The recipe itself is for 10 cookies, but I've now made these twice - I made 20 out the mixture the first time, and over 30 the second time! It depends a lot on how big you like your cookies to be, and I usually go for a little smaller as it means I can give more out to people, but it's up to you!


    They're so simple to make - prep time took me about 15 minutes at the most - and they cook really well. One thing I noticed is that the recipe says to bake them for 12 minutes in the oven; I found if the cookies were on the top shelf, this was perfect timing, but if they were on the middle shelf, you need to give another 2-3 minutes to get them a little brown around the edges, which is perfect. (Just don't do what I did and be cocky, thinking that the cookies will stay stuck to the greaseproof paper - I tried to tilt the baking tray to show my mum the cookies and 3 broke in half and fell off...!)


    They got the family seal of approval, and I'm yet to give any to Paddy but I know he'll like them too. Will be using this recipe very often! :)
    . Thursday, 28 July 2016 .

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