Its fine when your flops are limited to your kitchen. It’s highly embarrassing if it happens at someone else’s kitchen.
Someone I know needed help with baking and I told them that I bake a lot. I should have stopped there, but went on boasting about my baking skills till they were looking at me with reverence. I was their Nigella Lawson, the baking goddess.
The next day, I noted down my all time favorite Best Brownies recipe and a basic yellow cake recipe and went to their place. The batter was made, the brownie was put in the oven, the sweet aroma filled the house. Took out the brownie and sliced it and tasted it.
It was THE worst cake I had ever made! Even my first dry cake wasn’t this bad, I tell you!! Well, red faced I proceeded with the yellow cake recipe. And it came out brown. Really brown!
Later I spotted that I had missed adding the eggs to the brownie batter and about the brown yellow cake, I have no clue what went wrong.
Luckily, they have a great sense of humour and we all laughed it off and with kids in preteens, everything got over finally. It was a relief that it didn’t end up in dust bin! It was that bad, I tell you…
Anyway, my boasting has stopped since then and I am very much back to earth now.
Now, the recipe here is a flop wrto the texture, it spread too much and turned out to be too thin and tested my patience a bit. But it was really tasty and chewy and had chocolate chips in it. So its fine, I guess. Chocolate chips make everything better in life, even failed brownies and brown colored yellow cakes!
Recipe Source: Jeena’s Kitchen
- Butter : 100g ( 1/2 Cup)
- Light brown sugar : 6 tbsp (75 gm)
- Flour : 3/4 cup
- Chocolate chips : 1/2 cup
- Baking powder : 1 tsp
- Milk : 2 tbsp
- Golden syrup (or honey) : 2 tbsp
- Preheat the oven to 180 C. Line a baking tray with butter paper.
- Whisk flour and baking powder in a small bowl. Keep aside.
- Cream sugar and butter till light in a big bowl. Add the milk, golden syrup and beat well. I used a hand mixer for all this.
- Once its all incorporated, add the flour mix and chocolate chips. The resulting dough will be soft, more like a cake batter and a stiff cookie dough.
- In the baking tray, add the dough in tablespoons with enough space for it to spread. I could bake only 6 cookies in a batch.
- Bake for 8-10 minutes. When the edges are golden, remove and let it sit on the tray for a minute or two. Cool on a wire rack and store in an airtight container.
This recipe is off to Blogging Marathon 27. Check out the Blogging Marathon page to know more about a lot of fun, lot of recipes and lot of themes.
This was one of the cookies that I had packed for the BM 25 Meet.