Baking is a very fun activity to do during the summer holidays with children or grandchildren, but some recipes can be complicated.
However, this recipe from Jane’s Patisserie is my favorite cookie recipe, easy to make and very delicious.
While Jane bakes cookies in the oven for 10-12 minutes, I often use my air pressure cooker to bake and they only take eight minutes.
Plus, they turned out just as delicious and are super fun baked goods sprinkled with sprinkles.
The recipe made me 18 cookies and they were ready from start to finish in about 20 minutes.
Ingredients:
300 g plain flour
Half a teaspoon of baking soda
Half a teaspoon of salt
One tablespoon of cornmeal
115 g unsalted butter
100 g light brown sugar
100 g granulated sugar
One medium egg
One teaspoon of vanilla extract
250 g of white chocolate chips
75 g of funfetti sprinkles
Method:
Start by preheating the oven to 180 or 160 degrees before greasing and lining two baking sheets with parchment paper.
Next, whisk the plain flour, baking soda, salt and cornmeal together in a bowl and set aside.
Melt the butter slowly before mixing it with the two sugars, this should take two minutes with an electric mixer.
Add vanilla and egg and mix again until smooth. Then add the flour mixture and beat until a cookie dough forms.
Just stir in the white chocolate chips and funfetti sprinkles and beat again until distributed.
You can use supermarket sprinkles but they tend to lose color in the oven so I bought mine online as they are more vibrant.
Scoop the cookie dough into even balls and then bake them in the oven for 10-13 minutes, mine takes 12 minutes and the air pressure cooker takes eight.
When they come out, they will still be soft, but will harden as they cool, so let them sit for five minutes before transferring to a cooling rack.
These cookies kept for five days in an airtight container and were absolutely delicious and not too sweet.
A little salt helped balance out the sweetness and this recipe couldn’t be easier to make.
