Chocolate Chip Cookies

Chocolate Chip Cookies

This was a favourite with my son when he was in primary school. I would make a batch every Sunday so that I could pack a couple in his lunchbox or recess.


All-purpose flour 1 1/4 cup

White sugar 1/2 cup

Brown sugar 3/4 cup

Egg 1

Baking soda 1/2 tsp

Salt 1 tsp

Unsalted butter 1/2 cup, melted

Chocolate chips 1/2 cup

Dark chocolate 1 cup, roughly chopped


Sift the flour, baking soda and salt.

Mix the sugars and butter in a bowl.

Add the egg and beat with a electric whisk till the mixture is a light brown and fluffy.

Fold in the flour and both kinds of chocolate.

Leave the dough in the refrigerator for 45 minutes.

Scoop out small balls of the dough and arrange on a greased tray. Leave enough space for the dough to spread.

Bake in a 180 degree C oven for 12-15 minutes. Check after 10 minutes and take the cookies out when they turn a light brown.

Cool on a wire rack. Store in an airtight container when completely cool.


Banana and Chocolate Rice Cake

Banana and Chocolate Rice Cake

I was trying to come up with a way to use rice flour and remembered some lovely dishes I had in Japan. Thinking of some the sweets made from rice flour, I decided to make a banana cake. The chocolate chips added a delicious but subtle taste.


Bananas 3

Eggs 2

Sugar 3/4 cup (150 g)

Vegetable oil 4 tbsps

Milk 6 tbsps

Rice flour 1 cup (200 g)

Baking powder 2 tsps

Chocolate chips 1 tbsp


Mash two of the bananas well in a wide bowl.

Add the eggs and mix well. I use an electrical whisk, my trusted hand-held blender Braun.

Add the sugar, oil and milk and whisk for two minutes.

Add the rice flour and baking powder and mix with a wooden or rubber spatula. Then whisk at high speed for a few minutes. In the case of rice flour there is no gluten and so you can whisk well to get in as much air as you can.

Line a round baking tray with greased butter paper and pour in the batter. Slice the remaining banana and arrange on top of the batter. Sprinkle the chocolate chips on top.

Preheat the oven at 180 degrees C and bake the cake at 170 degrees C for 45 minutes. Check after 35 minutes and stop when a toothpick poked into the centre of the cake comes out clean.