DIY Cookie Jar

Method

Before you begin, thoroughly wash the jar and its lid, then dry completely. Next, weigh out the ingredients, sieving the flour and caster sugar if necessary. Put the funnel firmly in the jar, then tip the flour into it to form the bottom layer (if you don’t have a funnel, you can use a piping bag without a nozzle fitted, or a poly-bag with the tip of one corner snipped off). Gently tap the base of the jar against the work surface a couple of times to ensure the flour settles in an even layer, then carefully pour the chocolate chips into the jar via the funnel (tap the base to settle, as before) and repeat with the nuts, if using. Finally, slowly add the caster sugar, tap the jar to settle, then gently add a last layer of the demerara. If you still have space at the top of the jar, you can fill it with clean cotton wool balls to ensure the layers stay in place. Secure the lid tightly on the jar.

Cut out a large tag from a piece of paper or card and use a hole punch to make a hole in one corner of it, then write out the cooking instructions on the tag (instructions below). Carefully pull a length of ribbon or coloured string through the hole in the tag, then tie the ribbon or string around the jar, just beneath the lid, and secure it by tying a bow.

Cooking Instructions

Open your jar and carefully tip the sugar into a mixing bowl. Add 120g soft butter or margarine and beat together, then beat in one large egg. Tip in the flour and chocolate chips and mix really well. Put tablespoons of cookie dough on a lined baking sheet and cook at 180⁰C (Gas Mark 4) for 10-15 minutes, until golden. Leave to cool for 5 minutes, then enjoy. Happy Mother’s Day!