Fun to make and delicious with a cup of tea, these storecupboard cookies are the perfect afternoon treat.
Preheat the oven to 190°C and line two baking trays with non-stick baking paper.
Put the softened butter and sugar into a bowl and beat until creamy.
Add in the vanilla extract and egg and beat further.
Sift the flour, bicarbonate of soda and salt into the bowl and mix with a wooden spoon.
Stir in the chocolate chips or pieces.
Using a teaspoon, place small scoops of the mixture on the baking trays, spacing them well apart. This makes about 30 scoops.
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre when pressed.
Leave on the tray for a couple of minutes before placing them onto a cooling rack.
Enjoy with a nice cup of Dragonfly Tea!