A few more photos from my Pastry Shop and bakery

Caramel Orange Cheesecake

eclairs, crumble, blueberry tart, White and dark chocolate mousse

Profiteroles, fondant, Wexford strawberry tart, blackforest, mille feuille, death by chocolate, lemon tart, opera, Paris Brest, Mousse, Blueberry tarts, bread and butter pudding

Chocolate birthday cake with hand made chocolate and sugar decor

Chocolate fan decor and mini easter eggs Mousse Cake

Matcha opera creme brulee, crumble, eclair, mousse, lemon tart, mille feuille, pear and almond tart

Cinnamon Danish

Chocolate chip cookies (and double chocolate chip cookies)

With this recipe you can make chocolate chip cookies and double chocolate chip cookies- to make the plain cookies follow the recipe below but 
 add 300g self raising flour instead of 280g and omit the cocoa.  The custard powder can be subsituted with cornflour if needs be, the custard powder gives added flavour but both cornflour and custard powder will give a little chewiness to the cookie.


150g Salted Butter – room temperature
150g light brown soft sugar
1 egg
1 tsp vanilla extract
280g Self raising  Flour
20g Cocoa (for plain cookies add 300g flour and omit the cocoa)
1 tsp custard powder or cornflour
200g plain choc chips




Heat the oven to 170C
Line a baking tray with grease proof paper.
Mix the butter and sugar together and then mix in the egg and extract.
Mix in the flour and the cocoa, then add the choc chips. 


You can then roll some dough into a ball and place onto the baking tray and flatten slightly then cook for about 12 mins you can roll the mixture in to a log shape and then refrigerate for about an hour.  Then cut slices and bake as directed above.

plain chocolate chip cookie dough rolled into a log

Remove from oven and eat hot or allow to cool.

slice the dough

allow to cool or eat warm