United Kingdom

How to recreate Millie's Cookies personalised giant biscuit at home

As the UK's lockdown continues, Millie's Cookie's have been delivering a limited number of orders, but if you haven't been lucky enough to receive some of the chain's signature bakes, you can now recreate the sweet treats at home. 

Culinary experts Eloise Frank and Adam Chaudhri, who co-founded The Big Bakes, have pledged to reveal a new secret recipe each week to help Brits replicate some of the UK’s favourite high street snacks at home.

This week's digital co-baking session kicked off on Instagram as the duo released its secret Giant Millie’s Cookies recipe inspired by the chain of retail bakeries. 

Each video masterclass will offer an easy, step-by-step guide for people to follow at home, no matter what their level of experience. 

Lasting two to three minutes, the home baking videos feature day-to-day ingredients and basic kitchen equipment, so everyone will be able to get involved.   

Baking experts who run The Big Bakes have shared their secret Giant Millie’s Cookies recipe inspired by the chain of retail bakeries

How to make Millie's Cookies at home  

Cookie ingredients:  

• 350g plain flour

• 1tsp baking soda

• 1tsp salt

• 2 eggs

• 1tsp vanilla

• 235g softened unsalted butter

• 340g chocolate chips

• 110g granulated sugar

• 225g light brown sugar 

 Buttercream ingredients:

• 100g butter

• 150g icing sugar

• 25g cocoa powder   

Equipment:

• Stand mixer, or hand mixer, or whisk

• Mixing bowl

• Spatula

• Teaspoon measure

• Cling Film

• Scales

• Large baking tray with parchment

Method:

1. Combine sugar and butter and whisk together until the mixture is pale and fluffy

To kickstart your giant Millie's Cookie, combine the sugar and butter and whisk together until the mixture is pale and fluffy

2. Add your eggs one at a time and mix until incorporated

Add your eggs one at a time and mix until incorporated

3. Once the eggs are mixed-in, add a teaspoon of vanilla and mix until combined

Once eggs are mixed-in to the mixture, add a teaspoon of vanilla and mix until combined

4. Add flour, baking powder and salt, and then mix slowly until evenly incorporated

Add flour, baking powder and salt and then mix slowly until evenly incorporated

5. Add your chocolate chips, and give it a final mix until the dough has formed

Add your chocolate chips and give it a final mix until the dough has formed

6. Wrap your cookie dough in cling film and leave it to chill for 2 hours in the fridge

Wrap your cookie dough in cling film and leave to chill for 2 hours in the fridge

7. Once it has cooled, weigh out 400g of cookie dough and roll into a ball

Once it has cooled, weigh out 400g of cookie dough and roll into a ball

8. Pop the ball in the centre of your baking tray and gently press down into a large oval shape

Pop the ball in the centre of your baking tray and gently press down into a large puk shape

9. Bake at 160c for 30-35 minutes until golden brown on the edges

Bake at 160c for 30-35 minutes until golden brown on the edges

10. Leave to cool for one hour before decorating

Leave to cool for one hour before decorating

11. While your cookie is cooling, make the buttercream by beating the icing sugar, butter and cocoa together until smooth

While your cookie is cooling, make the buttercream by beating the icing sugar, butter and cocoa together until smooth 

12. Put the buttercream into a piping bag and, once the cookie is cool, get creative and decorate!

. Put the buttercream into a piping bag and, once the cookie is cool, get creative and decorate! 

Last month, the baking experts revealed how to make a Nando's-inspired Portugese Tarts, a puff pastry and custard-filled treat.

Nando's has reopened 94 of its restaurants for delivery and collection after closing sites in the face of the coronavirus lockdown.  

Staff wearing PPE will prepare peri-peri chicken for customers at 54 more of its restaurants from today. 

It is the latest in a long line of other restaurant chains, including Wagamama and KFC, which have recently returned to serving hungry customers. 

For those who can't get to there in person you can now recreate the chain's popular sweet treats at home.

Baking experts who run The Big Bakes have shared their Nandos-inspired recipe for making Portuguese tart's at home 

How to make a Nandos Portuguese tart at home

 Ingredients  

. 1 whole egg (large)

· 2 egg yolks (large)

· 115g golden caster sugar

· 2 tbsp cornflour

· 400ml full fat (creamy) milk

· 2 tsp vanilla extract

· 1 sheet ready rolled puff pastry

· Optional - tsp cinnamon/nutmeg

 Equipment  

. 12 hole muffin tin

· Rolling pin

· Saucepan

· Bowl

· Wooden Spoon/Spatula

· Whisk

· Pastry brush

· Tablespoon

· Teaspoon

 Method 

1. To prepare for your bake, start by greasing a muffin tin and preheat your oven to 180C

To prepare for your bake, start by greasing a muffin tin and preheat your oven to 180C. Pictured, Eloise Frank of The Big Bakes 

2. You will make your custard first by putting the egg, yolks, sugar & cornflour into a saucepan. 

Combine these together by mixing with a wooden spoon and then gradually add the milk until mixture is fully incorporated and smooth in consistency.

The custard is made frist by putting the egg, yolks, sugar & cornflour into a saucepan

3. Now it is time to heat the custard - heat the saucepan on a medium heat and continuously stir until the mixture thickens and comes to the boil. 

Take off the heat and stir in vanilla extract - you could also add extra flavouring here such as nutmeg or cinnamon.

Heat the saucepan on a medium heat and continuously stir until the mixture thickens

4. Now you need to put your custard to one side and leave to cool. Place this in a medium sized bowl and cover with cling film (this will stop a skin from forming on top).

Put your custard to one side and leave to cool, place this in a medium sized bowl and cover

5. Take your ready rolled pastry sheet and divide into two even pieces by cutting it with a knife down the middle. Place the sheets on top of one another.

Divide pre-rolled pastry  into two even pieces by cutting it with a knife down the middle

6. Now you need to roll the pastry tightly into a cylinder shape, starting with the short side and then cut into 12 evenly sized round pieces.

Then cut into 12 evenly sized round pieces starting with the short side 

7. Now dust your work surface or a board with flour and roll each round piece into a disc (approx. 10cm). Press the pastry discs into the greased muffin tin.

Dust your work surface or a board with flour and roll each round piece into a disc

8. Make sure your custard is cool to touch and then spoon the custard evenly into each pastry case.

Uncover the refrigerated custard and spoon the custard evenly into each pastry case 

9. Bake for 20-25mins until golden on top. Make sure you leave to cool in the tin for a few minutes before removing them from the tin. Then leave these to cool a bit longer until you are ready to eat them!

Bake for 20-25mins until golden on top and leave them to cool 

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