Bake for 5 minutes, then remove from the oven and sharply bang the baking
tray on the work surface to deflate the cookies, then return to the oven for a further 6 - 8 minutes until pale golden brown.
Spoon the batter evenly into each of the muffin cases and tap the filled muffin
tray on the work surface to pop the bubbles again.
Not exact matches
Bang the
tray firmly
on the
work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.
Put the baking sheets with the cookies
on them
on a wire rack or
on top of some towels
on the
work surface (the
surface they cool
on shouldn't be cold) to cool away from the heat of the baking
trays so they don't crisp up too much.
You could even use it as a separate place to serve a festive breakfast, or use it as an extra
work surface when the pots, pans and
trays are mounting up
on your kitchen countertops.