]I have all the ingredients to make raspberry and white chocolate cupcakes sitting in the fridge.

They're going to be quite delicious, but I came across a snag in the pickle when I went to make them on the weekend and remembered that last time I moved house I got rid of my electric beaters. Down went that idea.

So I decided to make choc-chip cookies instead.
I had to ah..improvise..on the ingredients front but they came out super tasty; chewy in the middle, crissssspy on the edges:

3/4 cup caster sugar
3/4 cup SR flour
90g melted butter
1 egg
1 tsp vanilla
100g choc chips

Mix the sugar and flour together.
Add the butter, egg and vanilla and stir. It'll be way sticky, I had to add a bit more flour.
Stir in the choc chips. I used daim because I was worried they'd be plain, and I wanted the toffee to caramelise in the dough.

Make dough balls about 1.5 tablespoons and place them about 6cm apart because they spread like a mo-fo.

Flatten them a little with your fingers.


Bake at 180c for about 15 mins until they're turning goldy-brown on the edges.

Try and get them off the tray before they're cold but after they've been out of the oven for a few minutes. They'll be brown but still feel soft. If you leave them on the tray for too long they sort of..weld to it.. and it's almost impossible to get them off without breaks.

Eat, drink, and be merry.