Put your hand up if you love op shops! I certainly do and over at Sophie's there's a whole bunch of people that do too.
It is perfect timing that I found Sophie's blog today because I wanted to show you the amazing jars I picked up at the op shop for $4. For both! An absolute bargain wouldn't you say?
My plan is to make the smaller one a cookie jar, which is also perfect timing because this week I will be bringing you an ANZAC biscuit recipe and Lady Maria over at Sleekit has been kind enough to send the following 10 minute cookie recipe. Maria these biccies in the River Cottage Every Day book and says they are the perfect way to get rid of your leftover Easter eggs.
All this sharing and blogging and recycling makes you feel all warm and fuzzy doesn't it? Hooray!
Now go and preheat your oven and get baking - thanks Maria for the pic too!
Ingredients (makes 14-16 cookies)
125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium size egg, lightly beaten
2 tsp vanilla extract
150gm plain flour
1/2 tsp baking powder
a pinch of sea salt
100gm chocolate milk or dark chopped into smallish chunks (left over Easter eggs, perfect!)
Preheat oven to 190C degrees.
Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla.
Sift the flour, baking powder and salt into the bowl and stir to combine, then add the chocolate. You should have a pretty sloppy sort of mixture.
Dot heaped dessertspoonfuls of the mixture onto 2 baking trays lined with baking paper, leaving a good 4cm in between each one as they really spread out. Place in the oven and bake for 8-10 minutes until the cookies are a pale golden brown.
Remove from the oven and leave on the baking trays for a couple of minutes to firm up. Then carefully lift the baking paper onto a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.