Ingredients
1-1/2 stick Butter Or Margarine
2 cups Plus 2 Tablespoons Plain Flour
1/2 teaspoons Bicarbonate Of Soda
1 cup Light Brown Sugar
1/2 cups Caster Sugar
1 Egg
1 Egg Yolk
2 teaspoons Vanilla Extract
4 ounces, weight M&Ms
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
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Preheat oven to 160°C (325°F) and line a 9x13 inch baking tray. Place the butter in a small saucepan and melt. In a separate bowl, place the flour and bicarb. Leave to one side. In a large bowl or the bowl of your stand mixer, place the melted butter and sugars. Give it a quick mix until the sugar has dissolved and smooth. Add in the egg, egg yolk and vanilla. Mix until combined and then add in the flour. Mix until well combined. The dough will be quite stiff. Fold in the M&Ms by hand. Place in your baking tin and smooth out until level. It's really easy to level off as it's not runny at all. Place in the oven for about 25 minutes, until a skewer inserted comes out clean and they are pale, puffy and almost crackled on top. Leave to cool in the tin. Once cool, take out of the tin and slice into bars. Top tip: It's so much easier to cut bars with a pizza cutter. I only use my pizza cutter now with all bars and brownies. Will keep in an airtight container for 4 days. Recipe adapted from Fantastic Family Favourites.